In an enameled or stainless steel saucepan, combine the wine, sugar, lemon juice, anise seed, salt and sinnamon stick and bring to a boil. Cover and refrigerate for several hours, stirring occasionally. This fruit cup can be served as a dessert also. Combine the raisins, plums, and peaches in a bowl and strain the cooled wine syrup over them. Turn off heat and cool to room temperature. There are three main types of non-sparkling wines, white, red, and pink (blush) wine.
Red wine is made using unfiltered must from red grapes. The skins and stems left in the must impart chemicals called tannins in the wine that give it its distinctive flavor. White wines are created using the filtered must of white grapes, leaving the wine clear and colorless. Temperature is a major consideration in storage, as high temperatures or rapid fluctuations in temperature may cause undesired chemical changes in the wine. In low humidity, the corks may shrink and let air react with the wine, consequently, a humidity of around 60 percent is also desired.
Cool and stable temperatures, around 55 degrees Fahrenheit, will contribute to the proper storage of the wine. Light will also damage wine, therefore, colored wine bottles and a dark storage area are desired. If properly stored, white and blush wines may be kept up to ten years, and red wines can be aged for thirty or more. In order to properly age wines, certain storage procedures must be followed. Generally, wines have between seven and fourteen percent alcohol content, although some ‘fortified’ wines may have up to 30 percent due to the addition of brandy.
During this time, the chemicals found in the wood change the wine’s flavor. If you liked this post and you would like to get far more data with regards to ร้านไวน์สาทร kindly take a look at the website. After the fermentation process is finished, the dead yeast and other impurities are filtered from the wine, and it is moved into large wooden barrels and allowed to mature. This process may take several weeks or (in the case of very expensive wines) up to several years. The type of wood used for the barrels as well as the temperature and length of time the wine is allowed to mature all contribute to the flavor and quality (i.e.
Heavy wines contain a higher percentage of alcohol, and thin wines, a lower. Once the grapes arrive at the wineries, the real work begins. The grapes are sorted by sweetness, size, color, and ripeness and then sent to the wine producers to be processed. The grapes are crushed and turned to a pulpy juice called must. Harvest usually begins in late summer, between the months of July and September. Weather and other natural occurrences such as diseases may affect a whole crop, and consequently, a whole batch of wine.
Therefore, the date and location of the wine, or the vintage, can be used to judge the quality, even if the process in which the wine was made remains the same.
