Wine is an alcoholic substance that comes from the grapes after they have undergone a process of fermentation and does not have any substance deposited additive.

Spain is one of the greatest wine regions in the world as demonstrated the existence of Appellations of Origin in most regions except Asturias, Cantabria, Ceuta and Melilla.

This Designation of Origin along with modernity and technology with which the Spanish wineries have made the wine from Spain are the most valued in the world.

History

The origin of the wine is in the Egyptians who were the first wine producers. Subsequently the Greeks introduced the cultivation of this substance in the conquered regions. In addition wines were the protagonists of many texts of the great authors of the time.

The Romans inherited wine culture of the Greeks. Among his discoveries is transporting the wine in barrels instead of amphoraeThis system was brought from Gaul.

During the Middle Ages, the church was closely linked with wine because they were possessors of the largest vineyards in Europe. In addition, the Camino de Santiago introduced new grape varieties for processing.

In the sixteenth century Pierre Perignon created and invented sparkling wine cork for the bottles. The nineteenth century was a time of plagues, the industrialization of wine and the promotion of bottle as a method of conservation.

In the twentieth century, there is an improvement in the quality of the wine as well as the beginning of oenology as science's hand as scholars Pasteur.

Among the investigations of this French scientist highlighted especially to know the optimal time of fruit ripening and the ideal time of harvest for each crop.

Obtaining the basis of wine

In developing wine first thing is to be carried out is the vintage. This is the collection of the grape when it has reached the desired maturity.

In Spain takes place between early September and mid-October. At the same time it reflected the bunches of grapes must be separated from the healthy fruit that is damaged so that it does not interfere with the taste of the final product.

Subsequently transport that takes place must take place in the less aggressive as possible so as not to damage the clustersThe storage site is called lagar.

During transfer the fruits can not suffer undue pressure or break because fermentarían faster. Ideally, transporting boxes or baskets without coming to exceed 15 kg.

Once reached the lagar must unload fruit at the reception hopper which is a machine that has the shape of an inverted pyramid, and without vertex.

This machine deposits the grapes on the tape that leads to estrujadora. In chute also discusses the fruit to know their status and their content of sugars and acids.

Subsequently takes place estrujado that it is an action in which the estrujadora the fruit breaks through a pressure which does not affect the hard parts of the grape, such as nuggets, so you do not contaminate the wine.

The result is that the paste is a kind of foundation formed by the hollejo and raspón. The hollejo skin of the fruit and raspón is the name given to the plant bunch.

This pasta resulting moves to the pneumatic presses without coming into contact with the air so there is no premature fermentation.

Development of white wine

After obtaining the pasta should follow the following steps to produce wine:

·  Desvinado: pasta is introduced in a few cages where through some pneumatic presses produced wine, which will have different qualities.

The best musts come from the first pressing and are called wort flower, bud or tear and are very light, fruity and aromatic.

The surplus becomes a pressing causing musts first, second and third or press lose quality each pressed and fermented separately.

·  Desfangado involves let stand musts for the solid particles deposited in the bottom of the container.

·  Fermentation: the sugar is converted into alcohol wine and carbon dioxide.: The temperature of fermentation is that it will mark the sugars in wine differ:

- Dry: you must have some sugars less than 5 g / l.

- Semi-seco: the amount of sugars ranged between 15 g / l and 30 g / l.

- Sweet: sugars exceeding 50 g / l.

·  Trasiegos: is the movement of liquid from one container to another to remove the solid material. They often made 2 or 3 trasiegos November to January. This determines the quality of the wines.

·  Clarification: the remains that have been placed on solid wine after racking crawl at the bottom with a substance Clarifying.

·  Filtering: This is another process to remove solids. It consists of the fluid by passing a subject or a porous membrane.

·  Bottling: to finalize the resulting wine is stored in bottles for sale and subsequent consumption.

Preparation red wine

To produce red wine are the next steps after the pulp obtained:

·  Despalillado: pulp resulting from estrujado takes a deposit which separates the raspón grain for the latter does not contaminate the taste.

·  Fermentation: sugar in the wine becomes alcohol and carbon dioxide. A su vez el raspón le va dando color al mosto. In turn the raspón will give color to the wine.

This process also produces the thrust of the anhydrides hollejo or skin of the fruit toward the top of the container, forming a layer called hat. This is stirred continuously for color.

·  Descube: When the liquid has already caught color is moved to another tank (trasiega) separated from the solids.

·  Malolactic fermentation: is the latest and fermentation gives the wine smoothness and finesse transforming the malic acid (strong) into lactic (soft). Se trata de un proceso lento. It is a slow process.

·  Trasiegos: at this stage, and completion of the fermentation, the wine was trasiega, ie moving some barrels of others.

·  Clarification: after decanting, the remains that have been placed on solid wine crawl at the bottom with a substance Clarifying.

·  Selection: is the separation of wines according to qualityThe younger bottled and others are broken into barrels.

·  Bottling: to finalize the resulting wine is stored in bottles for sale and subsequent consumption.

·  Aging: takes place in the upper retaining quality wines in oak barrels for long periods of time.