Guide to Preparing Quality Wines

Guide to Preparing Quality Wines

Good and average wines are far apart as far as quality is concerned. If you love taking wine, you might be aware of the existence of superlative wines, which are known for their concentrated flavours, charming aromas, and a pleasurable drinking experience. Serving great wine makes the pallet dance as you close your eyes to experience the subtle and fantastic aroma.

Making quality time requires effort and experience. For starters, you can rely on proven recipes and instructions, but it takes more than that to create the best of the best. Winemaking is more than a science; it is an art. That said, here are some proven techniques and practises which will help you make a leap in winemaking.

Get the Best Fruit

It is believed that quality wines come from the best vineyards. This fact is not entirely true, but rather, you need quality fruits to make great wine. You need the best raw materials to make the best wine, but you can not get quality wine from average raw materials. So it is imperative to seek the best fruit, juice, or concentrate. Too often, most people settle for ordinary raw materials because of the excitement that comes with making wine, only to end up with an average solution. As a tip, always use the best quality grapes.

Run-Off the Juice

The concentration of total dissolved solids in the juices determines the quality of wine that can be produced. For quality output, the concentration of dissolved solutes should be as high as possible. When you are making red juice, for instance, you should run off the juice as you crush the grapes and further crush the residue to extract more juice. Having high concentrations of phenolics (colours pigments, tannins, and flavours) will go a long way in improving the quality of your wine.

Ferment With Diverse Yeast Strains

This is one of the most guarded secrets of winemaking. Starters, unfortunately, do not go out of their way to exploit the potential offered by different yeast strains. Instead, they only focus on the fermentation process. A lot of thought should be put into yeast selection process to achieve optimal results after fermentation is complete. Yeast strains play a much significant role in winemaking beyond fermentation. Yeast strains can be used to introduce some aroma into the wine. And since some strains are more suited for different varietals, you can use them separately for fermentation and later blend them after maturation to achieve better quality.

Use Special Nutrients and Enzymes

The practise of using enzymes and nutrients is not common in domestic winemaking. Adding some nutrients into the mixtures serves to correct imbalances in the juice, thus optimising the effectiveness of the yeast. Some common nutrients added into juice include yeast rehydration nutrients, complete yeast nutrients, and natural yeast derivative nutrients. Enzymes, on the other hand, serve to enhance the stability of the wine, thus improving its overall quality. Macerating proteins, for instance, are essential in catalysing phenolic reactions and adjusting the colour and stability of the wine.

Add Some Character to the Wine

Oak barrels are widely representative of the process of winemaking. Besides storage, barrels are often seen to add some character to the wine. The character of the wine depends on the colour and aroma of the wine. Micro-oxidation, for instance, can only be achieved using a barrel. You might consider using some oak barrel to impart some oak aroma and replicate the character of the wine that you like. As a tip, you should also avoid caution to avoid masking other aromas and flavours that might be needed.

Blend Your Wine

Part of the winemaking process requires you to keep tasting the wine. Tasting your wine is essential in assessing its evolution to ensure that it does not spoil. When tasting the wine after key operations, you should also be thinking about ways of blending your wine. Well aware of the fact the best wines are blends; you should taste your wine to achieve the perfect combination. Blending your wine should be governed by an overarching principle which requires you to strike a balance between sweetness, acidity, tannins, and alcohol content.

Stabilise Your Wine

Wine stabilisation is essentially about coming up with processes and methods aimed at countering the physical and chemical composition of the wine. Before stabilising the wine, however, it is imperative to understand the chemistry of the wine. Stabilisation requires some skill and experience. Therefore, you should be willing to do some due diligence to learn and master this act.