METHOD OF PRODUCING RED WINE

摘要

The invention presents a new method of fermenting the must of red grapes during the production of red wines. The new method is based upon changing the composition of the must during alcoholic fermentation by means of removing the sediments from the bottom of the fermentation vat during fermentation. These sediments are comprised primarily of grape seeds and solid particles of pomace. This operation reduces the extraction of tannins from the grape seeds, particularly during the punching down of the cap or the mixing of the fermenting must, thereby obtaining wine with optimum astringency. The astringency of the press wine is also reduced thereby requiring no additional treatment and rendering it more economical to produce. Finally, this method provides the ability to extend the contact of the fermenting juice and the young wine with the grape skins without risk of producing wine with too much, and not optimal, astringency.