Fermentation is one of the most important processes in the creation of wine. The quality of the resulting wine and the final qualities of each of the varieties being produced in a winery depend on it. So that you can learn more about what it consists of and how it is reflected in the final result, we wanted to dedicate this article to delve deeper into this process. A miracle of nature that gives us wine as the final result.
Wine fermentation
In winemaking, there is a decisive process called fermentation. In it, the must we have obtained from the grapes is transformed into the wine itself. This work is carried out by yeasts, natural agents which, by interacting with the sugars naturally present in the grapes, generate ethanol (also known as ethyl alcohol) and carbon dioxide; fundamental elements in the creation of wine. This process is called alcoholic fermentation and takes place under the watchful eye of the winemakers, as we are aware of what is at stake.
The type of yeast used to ripen the must, the way in which fermentation takes place and the relationship of this process with the internal temperature of the must and with oxygen will be crucial in whether or not a good wine is achieved. In addition, compounds are released that will be the basis of the aromas, flavours and textures that are so highly valued in a good wine.
Fermentation and quality
For all these reasons, winemakers protect the tanks and barrels where the wine ferments, keeping them sealed, in complete darkness. A process for which sealed tanks are used, where they remain for a limited time before moving on to the ageing processes where the wine completes its maturation process. In the case of DEMUERTE wines, this process is developed in French oak barrels, except for the Rosé and White varieties, whose must is developed in stainless steel tanks.
In this way, in WINERY ON we make sure to obtain the type of wine that we wish. That one that our followers like so much and that pleasantly surprises those who try us for the first time.
These different options make that in the DEMUERTE saga we can find wines as different as DEMUERTE BLACK (of a bright cherry red colour of high intensity, with a spicy character of great richness, a wide texture, light toasted and chocolate notes as well as an intense finish); or our DEMUERTE CLASSIC (a wine of an intense purplish red colour, with black fruit and red pastry flavour, balsamic, spices and vanilla notes, which offer us a smooth and unctuous wine in mouth). Without forgetting, of course, all the other DEMUERTE wines, which offer a wide range of sensations so that any consumer can find the wine that best suits their tastes and needs.
Fermentation and wines
So, the next time you open a bottle of wine, think about everything that had to happen, in a natural but controlled way, to make it possible. Particularly in relation to wine fermentation. In an age where everything seems to be programmed, predetermined or predictable due to the empire of technology, wine is one of the few things that continues to leave proof of the greatness of chance, of the unpredictable. That only with constancy, time and appropriate and controlled natural processes can different and original realities be achieved. Realities that, in the case of wine, make us enjoy and accompany us in the best moments of our lives.
