Add Wine

Guide to Temperature Storage of Wine

When we open our wine bottle you need to be careful to ensure that right temperature is maintained to make wine remain stable. Mostly, the wine is stored at cool temperatures. For long-term storage, most bottled wines do better when stored at a temperature of about 55 degrees Fahrenheit.

The reason why it is so important to store wine at cool temperatures is that cool temperatures help to reduce the effects of oxidation. However, that you do not necessarily need to obsess if you absolutely cannot obtain a storage facility at exactly 55 degrees.

Add Wine

The improvement provided for each degree in temperature you are able to reduce in the storage area is really only marginal. Of course, a dark area that has a temperature of 65 degrees is always going to better than an area with a lot of light that has an average temperature of 75 degrees. Being able to store your wine in an area at 55 degrees; however, would only be slightly better than the 65-degree storage area. The most important key is to try to avoid fluctuations in temperature in the area where you store your bottled wine, even if this means that area is slightly warmer than 55 degrees.

Changes in temperature can be very difficult for bottled wine. Over time, temperature fluctuations will wear down your wine. A wine that is stored in an area with temperature fluctuations will take on a weak aroma and may begin to lose its character. The main reason that temperature changes have such an effect on bottled wine is due to the expansion and contraction that occurs.

When temperatures change, anything in that area naturally expands and contracts. With bottled wine, the glass in the bottle will expand and contract and the wine inside the bottle will also expand and contract. The thing to notice is that they do not expand and contract at the same time. Wine tends to expand and contract at a far greater level than the glass in the wine bottle, which can cause the pressure to build up inside the bottle.

The aroma of the wine may then move out through the cork and also the carbon dioxide can seep into the wine through the cork which causes the vacuum that is present inside the bottle is disrupted in the process. The addition of gases like carbon dioxide can cause the bad taste in your wine.

In some area, the fluctuations can amount to as much as 10 degrees change in temperature each day. Over time, this can prove to be disastrous for your wine. Therefore, if you are not entirely certain that your storage area is consistent in terms of temperature it really is a good idea to monitor it over a period of time to make sure that the temperature is remaining consistent.

Keep in mind that when monitoring your storage area, you should check the temperature at least twice a day at different times in order to get an accurate idea of whether the temperature is remaining stable on a daily basis.

If you have any doubts feel free to contact our team here.

Wine tasting

Making Quality Wine

When the people talk about wine they immediately think of wine made from grapes, but there are many sources from which we can make wine that includes, rice, fruits, barley, and even honey.

Wine tasting

There are so many varieties of wine, the factors that categorize wine are vilification methods, taste and lastly vintage. Most of the wine drinkers don’t care about these categories as most of the people rely only on the taste of the wine. The quality of the wine depends on various factors the variety of the grape and the quality of the fruit, all must meet the highest standard.

 

1. Vinification

The process by which the juice from the grapes is fermented to make wine is called as Vinification. This process of fermentation determines the wine quality. A misconception of most wine drinker is that color of the grape juice is different to make the different type of wine, this is not true as when we take out juice from the grapes it is almost a clear liquid.

The color of the wine is determined by the fact that whether grape skin has been fermented with the wine or has they left out the grape skins.

2. Taste

The taste of the wine is classified into dry or off-dry, sometimes fruity, or sweet. This is because of the amount of sugar which is left after the end of fermentation, the wine which is dry has very less sugar content, while a wine that is sweeter has a high sugar content.

This is the very basic taste analysis, people have developed standards for wine classification, this means that they can classify on aroma, the taste and time of fermentation.

3. Vintage

Vintage refers to the process to calculate the year of the grapes harvested from the year in which the wine is produced. Why this is important as many farmers that grow grapes have very good harvests only in certain years. Also, the good grapes are usually separated out. The good the quality of grapes determine highest quality wine from that year’s harvest.

Making Wine with Fruits other than Grapes

Most people think that wine can be made with grapes only; however, it is possible to make wine from various fruits like watermelons, plums, strawberries. To produce wine using fruits has become a trend in the winemaking industry in last few years.

The process to make wine from other fruit is similar to the process of making wine from grapes. The only thing you need to remember that is distinct from wine made using grapes and wine from other fruits is you need to make the adjustments to acid levels and taste of the wine.

If you are wondering that which fruits can be used to make wine, wine can be made from fruits including peaches, grapefruits, watermelons, persimmons, plums, strawberries, pears, blackberries, pineapples, gooseberries.

The first step is same as making wine from grapes, that is selecting the quality and quantity of fruit, better the fruit better will be the result. You must rinse the fruit well before proceeding to the next step.

If you want a dessert wine then you may wish to use more fruit in order to create a heavier, sweeter wine. On the other hand, if you want a wine that is lighter and crisper then you may wish to use less fruit.

In order to monitor and adjust the sugar levels as necessary when using fruits for your winemaking, it is necessary to use a hydrometer. The hydrometer will help you to easily determine the amount of sugar that is present in the juice and how much alcohol will be produced from the level of sugar that is present.

This will aid you in understanding whether more sugar needs to be added to produce a higher alcohol content. A hydrometer is a tube of glass with a floating weight on one end. You will be able to gauge the sugar level by looking at how low or high the hydrometer floats once placed in the juice. Generally, there will be a meter on the hydrometer that indicates the alcohol potential.

You will also need to test and adjust the acidity as necessary when using fruits. This is imperative because acid levels can vary greatly among different types of fruits. There are two ways in which acid can be checked. One way is to use pH testing strips or litmus papers. This is generally a very fast and cheap way to check acid levels; however, it is not the most accurate way to check acid levels. The most accurate way to check acid levels is to use a process known as titration.

A titration kit can be used to measure the acid level and how it will actually taste. If it is necessary to adjust the level of acid, you can do so using three different fruit acids. They are malic, citric and tartaric and they can be purchased either separately or in a blend known as Acid Blend. You can find these items in a home brewing store.

Wine Grape Colour

Easy Tips for Making Wine with Grapes

If you are planning to make wine at your home, like most people you can use grapes or juices from fruits.Juices from the fruits are called concentrates they have an added advantage over using a regular fruit.

The advantage of using concentrate is that you are aware of the content of the concentrate in advance so you can get the desired result.However, while using fruit you have an advantage that you can control the overall process of winemaking.

Wine Grape Colour

Before starting, make sure that you have plenty of fresh, good quality fruit that is grapes in our case. Since have to deal with a plenty of grapes, you will need to make sure that you have sufficient facilities to deal with them properly. The first and basic step towards making the wine is to properly wash the grapes and then remove the stems. After that, you have to crush them.

If you are dealing with small amount of grapes it can be crushed via hand or with the use of potato masher, but if you are a dealing with a lot of grapes then you need to buy a grape crusher to speed up the process.

As previously mentioned, after the grapes have fermented for a few days, you will need to press the pulp in order to extract as much juice as possible. If you are planning to make the white wine, the grapes need to be pressed at the same time just after they have been crushed but before fermentation.

When working with fruit rather than concentrate you will also need to have a hydrometer on hand in order to assist you in controlling the sugar level. As you may recall, this essential in determining the alcohol level in the final wine so it is a step that must not be overlooked.

If you want to be sure about the taste of your wine you can do the acid test to check the acid level in the wine if its high then wine will taste sharp if its low then wine will taste flat so you have to maintain the moderate acidic levels while making the wine. An acid test kit will provide you with accurate readings and help you to determine whether you need to add water or acid blend for balance. After making your wine serve your wine by following basic wine serving rules to make sure that your wine tasting experience is good.