Method for vinification of red wine increases implantation of selected yeasts and consists of separation of solid parts and must, which are handled in different manner

摘要

The method for vinification of red wine increases the implantation of selected yeasts and consists of separation of solid parts and must, which are handled in a different manner. The must is fermented at controlled temperature (15-25 degrees Celsius) until it exceeds the phase of exponential growth of the yeast and the stage of maximum heat production (approximately 48-96 h). Meanwhile, the solid parts extracted are cryo-macerated at a low temperature (0-15 degrees Celsius), facilitating the extraction of aromas and the diffusion of anthocyans in aqueous phase. Once the must is partially fermented, the solid parts and must are mixed, the solid parts being subjected to thermostat action at 15-25 degrees Celsius, so that fermentation is not retarded and conventional red wine production is then continued.