By definition only those beverages which are obtained through fermentation of grapes are called wines. Those which are produced from rice or starchy raw materials are called rice wine, sake or barley wine. Those wines which are produced from any other thing are called fruit wines.
The pros and cons of chemicals in fermentation process
Fermentation was used in ancient times to prevent food from getting spoiled. Today, it is better known for the addition of alcohol than anything else. The alcohol percentage in the wine is due to the fermentation started and supported by the sugar. In order to prevent the growth of the toxic organisms, the modern world adds sulphur dioxide to the wine. The advantages of this additive are that it is an excellent anti-oxidant which can totally stabilize the wine fermentation and prevent damage.
However, the disadvantages of this added chemical is found in the possibility of triggering acute allergies in people who consume the wine. Other symptoms are nausea, vomiting, headache and even the triggering of asthma. Since, all the above symptoms are very serious, the adding of chemicals to stabilize the fermentation process has been reduced and even banned in some places.
The pros and cons of natural fermentation
Most people all over the world will always prefer one hundred per cent natural way of fermentation of the wine. Most of the time, it is indeed that greatest gift from Gods. However, there are times when uncontrolled growth of microbes influence the process of fermentation and alter the taste, color and texture of the wine, completely ruining it.
While searching for natural ways to stop wine for spoilage researchers have found lactic acid bateria, also known as LAB as one of the most promising types of bacteria that can fight against the harmful micro-organisms quite effectively and hence, protect the wine from any further damage. Since it is natural, it is accepted happily by all the organic enthusiasts all over the world.
There is only one concern – these types of bacteria do not act on gram-negative bacteria, for example moulds and yeasts. Hence, if these are present and you consume the wine, you will fall sick. However, if you measure the odds, it will be very rare that they reach to such an extent.
The conclusion
Both the processes are useful in their own way. However, since the world is moving away from chemicals and their usage in food, it is far more preferable to use he natural way to start fermentation, and the stop it.
The main concerns in using either of the systems for fermentations and controlling the bacterial growth, is public safety. If safety is assured, then everything will be perfect. This will also assure higher quality, and will demand a higher price as well. Once the natural preservatives (in the form of friendly bacteriocins) then the Sulphur dioxide can be reduced or even eliminated from he wine production, other than using it in a very limited condition as an anti-oxidant.
After you have had an opportunity to experiment with making your own wine you may naturally decide that it is time to begin creating your own wine recipes. This is quite common. There are a number of advantages to creating your own recipes. For example, you can avoid the hassle of having to look around for a recipe every time you want to make a batch of wine with the fruit that you have available. In addition, you gain the ability to experiment and possible produce a really original, great batch of wine.
Like any recipe; however, wine recipes must have a specific format and certain ingredients in order to be successful. Let us examine it from the point of view of baking a cake. There are certainly hundreds, if not thousands, of different cake recipes. Line them all up and they are decidedly different. In order for a cake to be a cake; however, the recipe must have several basic ingredients. For example, you are usually going to need some type of flour, sweetener and something to help the cake rise. This is a basic formula that forms the basis of cake recipes. While you may not think of it, it is really a matter of science.
A wine recipe is no different. There are certain ingredients that must be included in any wine recipe in order for the end result to work. These ingredients are: produce, sugars, water, nutrients, acid and yeast.
First, you will need to start with something to make the wine. Most wines are made from grapes but you can use practically any fruit or vegetable matter; even herbs if you wish. You can also use concentrated juices as well. In addition, you will need sugars in order to start and support fermentation. If you do not add sugar to your wine recipe, fermentation will not take place and without that, your wine will not have any alcohol. In most cases, the fruit that you select for your wine will produce the necessary amount of sugar but that is not the case with all produce. For example, if you are making dandelion wine then you will need to provide sugar because the produce will not be able to produce any of its own. You may also find that you need to occasionally add some sugar to support the sugar that is provided.
Water is essential in order to dilute flavors that may be too strong. Common examples of wines which may need to be diluted with water include blackberries, elderberries and gooseberries.
Nutrients are also essential. Keep in mind when creating your wine recipe that the yeast which you will add to your wine is a living organism. As a result, it needs nutrients to thrive and support a healthy fermentation process. Usually, you will need to add some nutrients to your wine. Common examples of nutrients include Yeast Energizer and Yeast Nutrient.
Do not overlook the importance of acid in your wine. While you certainly do not want to have too much acid in your wine, it does play an important role in the fermentation process. If the acid level in your wine is too low then the fermentation will not be as successful as it should be. Acid also assists in the stability of your wine. Also, without sufficient acid, your wine may very well develop bacteria and molds that could ruin your wine. Tannic acid and Acid Blend can be used to help add necessary acid to any wine recipe.
Of course, no wine recipe can be complete without yeast. Yeast is what basically does all of the work of converting the produce you have chosen into wine. Without yeast, there can be no wine. You will need to make sure that you have yeast that is specifically designed for winemaking. Do not make the mistake of thinking that you can use the yeast you have in the kitchen for bread making. Even yeast designed for brewing beer will not work for making wine.
Whether you want a crisp mineral-driven Sauvignon Blanc, or a luscious fruit-forward Syrah, you have to pay close attention to the temperature of the fermentation so that you can achieve those goals. So just how does your wine’s fermentation temperature affect the wine that is being made? Crushpad winemaker, Kian Tavakoli explains it all.
After you have had an opportunity to experiment with making your own wine you may naturally decide that it is time to begin creating your own wine recipes. This is quite common. There are a number of advantages to creating your own recipes. For example, you can avoid the hassle of having to look around for a recipe every time you want to make a batch of wine with the fruit that you have available. In addition, you gain the ability to experiment and possible produce a really original, great batch of wine.
