Anuva Wines Knowledgebase
Pressing Red Wine
Red wine’s grapes turn into must (the solid parts of the grape including the skin, seed, and pulp and the liquid juice, see Wine 101) after the crushing process to obtain the correct color and the tannins for the future wine.
The fermenting process for red wines starts here, and only after red wine’s primary fermentation are the grapes pressed to separate the marc (only the grape’s solid parts) and the juice.
In mass produced wine, fermentation often starts in the enormous truck that freights tons of grapes to the winery. The weight of the grapes on the top will crush the grapes below releasing the juice, while the natural yeasts on the skins of the grapes begin the fermentation process. Needless to say, this bodes poorly for the quality of wine.
Accordingly, estate bottled (which means bottled at the place where the grapes are picked) wines tend to be higher in quality.
Punching Carbon Dioxide
Red wine’s marc rises to the top of the fermentation tanks due to the release of carbon dioxide creating a “cap” on the wine’s surface. Because the marc supplies the tann ... read more
Cold Soaking for Wine Color
Cold soaking is when winemakers will soak grapes in cold water (4 to 15 degrees Celsius or 39 to 50 degrees Fahrenheit) for 2-7 days before primary fermentation in order to increase aroma, color, and ... read more
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