Red Wine
Where to buy and helpful information
About Red Wine
Red wine is made from red grapes, which are fermented with their skins and seeds. The process of making red wine begins with crushing and destemming the grapes. The grapes are then fermented in large tanks, where natural yeasts present on the grapes convert the sugars in the grapes into alcohol. This process can take anywhere from 7 to 21 days.
During fermentation, the grapes’ skins and seeds release pigments, tannins, and other compounds that give red wine its color and flavor. The longer the grapes are left in contact with the skins and seeds, the more intense the color and tannins will be. After fermentation, the wine is pressed to separate the liquid from the solids, and then the wine is transferred to oak barrels for aging. The aging process can last anywhere from several months to several years, depending on the type of wine being produced.
Red Wine and Sulphites
In some cases, winemakers may add preservatives to the wine to extend its shelf life and prevent spoilage. One of the most common preservatives used in red wine is sulfur dioxide (SO2). Sulfur dioxide is a naturally occurring compound that is found in many foods and drinks. When added to wine in small amounts, it acts as an antioxidant and antimicrobial agent, preventing the growth of bacteria and other microorganisms that can spoil the wine.
On the other hand, some winemakers choose not to add any preservatives to their wine, and instead rely on natural methods to prevent spoilage. These wines are typically referred to as “natural wines” or “no preservatives wines”. These wines are made with minimal intervention, and are fermented with wild yeasts rather than commercial yeasts. They are not filtered, and they do not add any chemicals to the wine. These wines are often more unique in taste and texture, as they are not as consistent as the wines that are made with preservatives.
Naturally Occurring Sulphites in Red Wine
Red wine does contain naturally occurring sulfur compounds, including sulfur dioxide (SO2). These compounds are produced during fermentation as a byproduct of yeast metabolism. The amount of naturally occurring sulfur compounds in wine can vary depending on the grape variety, the winemaking techniques used, and the growing conditions of the grapes.
However, some winemakers may choose to add additional sulfur dioxide (SO2) to the wine, as a preservative to help prevent spoilage and extend the wine’s shelf life. The use of sulfur dioxide is regulated by the government, and there are limits on the amount that can be added to wine. Wines labeled as “organic” or “made with organic grapes” must have lower levels of added sulfur dioxide.
It’s also worth noting that some people may be sensitive to sulfur compounds, and therefore may experience allergic reactions or other symptoms when consuming wine that contains high levels of sulfur.
The use of sulfur dioxide is regulated by the government, and wines labeled as “organic” or “made with organic grapes” must have lower levels of added sulfur dioxide. Some people may be sensitive to sulfur compounds and may experience allergic reactions or other symptoms when consuming wine that contains high levels of sulfur. In those cases you may find it helpful to add preservative remover for wines.
Red Wine Tannins
Tannins are a group of complex organic compounds found in red wine that play a crucial role in the wine’s taste, texture, and aging potential. Tannins are found mainly in the skins, seeds, and stems of grapes, and are also present in the oak barrels used to age wine. They are responsible for the dry, puckering, and astringent sensation in the mouth that is often associated with red wine.
Tannins are classified as polyphenols, which are a group of naturally occurring compounds found in a wide range of plants, including grapes. Tannins are composed of both hydrolysable and condensed tannins. Hydrolysable tannins are composed of molecules called gallo-tannins, which are derived from gallic acid and glucose. Condensed tannins are composed of catechins, which are derivatives of catechol.
During the fermentation process, tannins are extracted from the grape skins and seeds and are dissolved into the wine. The amount of tannins extracted depends on the grape variety, the winemaking techniques used, and the growing conditions of the grapes. Longer maceration times (the time the juice stays in contact with the grape skins) will extract more tannins from the grapes, resulting in a wine with higher tannin levels.
Tannins play an important role in the aging of red wine. They act as natural preservatives, helping to protect the wine from spoilage and oxidation. They also contribute to the wine’s complexity and aging potential. As red wine ages, the tannins gradually polymerize, or link together, forming larger molecules. This process, known as tannin polymerization, makes the wine less astringent and more smooth.
Tannins also play a critical role in the wine’s taste and texture. They give red wine its characteristic bitter and astringent taste, and they contribute to the wine’s body and structure. Tannins also help to balance out the acidity and sweetness in the wine. Wines with high tannin levels are often described as full-bodied, while wines with low tannin levels are described as light-bodied.