Stylistic Differences In Red Wine

The composition of red wine is determined by the constituents extracted from skins and seeds instead of the juice. So that, the important in red wine making is that the fermenting must consists of juice skins and seeds. There are variety styles of Red wines which its stylistic differences are based on differences in wine characteristics such as grape variety, colour, flavour, body, mouthfeel, and aging potential. These variety cause by many factors such as a variety, soil, climate, growing conditions, and viticultural practices besides the winemaking techniques influence the fruit composition, and therefore, the style range from simple, fruity, fresh, light coloured blushes and rosés to complex, full-bodied, rich and dark red, with long aging

The wine also achieves some degree of biological stability, but it is important to realize that MLF wines which are not necessarily stable and that bacterial activity can occur if the conditions become favourable. In the traditional approach, the malolactic fermentation is allowed to occur naturally. However, this practice is risky as the MLF could remain uncontrolled and the storage conditions favouring MLF are also conducive to microbial spoilage. So that, it is prudent to use a selected pure culture of ML bacteria for conducting MLF. Commercially, the lactic acid bacteria culture available in two freeze-dried forms which in one case, the culture requires reactivation and propagation before addition to the must. Another form of freeze-dried culture for direct addition (without the need for reactivation) has been developed and is commercially available. It is suggested to use of this freeze dried, direct addition culture form for conducting

However, the fining agents also tend to influence the flavour of the wine. Red wines are rich in pigments and phenolic compounds such as tannins that contribute to a harsh and astringent taste. Proteinaceous fining agents such as gelatin and egg white are often used to lower the tannin level, soften the wine, and enhance clarity. Stabilization is needed to prevent cloudiness and formation of sediment in the bottle. Red wines which are rich in tannin contents carry a negative charge would interact with positively charged proteins which lead to agglomeration and settling of the tannin-protein complex. However, proteinaceous haze in red wines is not a serious one. A small dose of bentonite can be used to clarify the wine. However, the precipitation of bitartrate in the bottle can be a serious fault so that red wine is stabilized to prevent this problem. There are two approach can be used, where first wine is hold at 28 to 35ºF for two to three weeks and remove the precipitated potassium bitartrate by filtering the cold wine. Another approach to stabilize wine by chilling or seeding with bitartrate crystals at much higher temperatures, such as in the range of 41 to 50 ºF. Filtration is another step that can be used alone or in combination with fining agents. A wide variety of filters are available to small-scale wine producers which a small plate and frame or cartridge filter could be used to filter and clarify the wine. A