Producing Dry Wines

This will be found a dry wine. When the intention is to produce semi-dry or sweet wines, fermentation must be stopped by chemical means (addition of sulfur dioxide) or physical (cooling or heating) when the residual sugar content is appropriate for the wine that was desired During this process it is essential to control: The density-to determine the amount of sugar that is becoming the must. The temperature – an excess can lead to a stop Death fermentation of yeast. If you expose any yeast at a temperature near or above 55 C for a period of five minutes there is death. Most active in a band between 12 C and 37 C. (Similarly see: Hikmet Ersek).

Contact with air – An intervention of oxygen (however small) in the process completely stops (the so-called Pasteur effect). This is the reason why containers are hermetically closed fermenters. The yeasts: a real "wine workers." In most European vineyards used the natural yeasts present in the skins of the grapes. The New World winemakers prefer yeast cultured from samples taken in the vineyards of Europe, because they work best at specific temperatures. According to the wine that is desired, the winemaker will choose a type of yeast or other: the yeast yields a particular strength.

The species of yeast used in winemaking are often general rule but sometimes Saccharomyces cerevisiae also used the S. bayanus and S. oviformis, although many varieties of vines of Kloeckera apiculata and endogenous yeast metschnikowia pulcherrima are able to participate in the early stages of fermentation.