Capturing key data during fermentation for analysis
Day 4: September 5, 2023
Winery: La Pruina
Varietal: Primitivo
- Initial fermentation is an alcoholic fermentation, meaning, the yeast consume the sugar and coverts it to alcohol. It is a fairly fast process, 7-8 days typically.
- After initial fermentation is done, the Malolactic fermentation begins. This is a natural process. Here bacteria is at play, where malic acid is converted to lactic acid.
- In general, for white wine, you don’t want this process for too long because you want the wine to have some crispness as opposed to more milkiness. The way to control (or end this process) is by adding sulfites to the wine, which essentially kills all bacteria in the wine.
- For red wines, you do want a long malolactic fermentation because you want a well balanced wine, without too much acidity. So, one way to increase this process is by adding nutrients to the wine so that the bacteria multiplies.
- So what is a well balanced wine? That is really up to the winemaker. Depends on what kind of wine he wants to make. The components that are at play are: Alcohol content, Acidity, Sugar content, Tannin, and the pH level. So the winemaker can decide if he wants a more fruity wine or if he wants a dryer wine, etc.
- What is the pH level? Levels go from 0-14, with 7 being neutral. Values under 7 indicate acidity. Most wines have an acid level between 3.0 and 4.0. Preferred range for red wine is 3.3-3.5. Values above constitute alkaline.
- What is tannin? Can it be measured? Yes, indirectly. Using all the other measurable entities. There are 4 methods (formulas) that one can used. The unit of tannin is mg/L.