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Preventing Re-Fermentation with Stainless Steel Wine Barrels

February 13th, 2014 by Lisa Stojanovich

Filed under: Wine

The winemaking process is unique for each type of wine.  Vintners must consider the grapes, desired flavours and aromas when creating each new batch.  Arguably the most important step in winemaking is the fermentation process, which determines a wine’s alcohol and residual sugar content.  There are many ways to begin fermentation, each yielding a different result, and it is imperative the proper methods are used.

During the fermentation process, the added yeast breaks down sugars found in the grape juice to create alcohol.  This is an important step in the winemaking process, and the amount of time a wine is fermented can have a large effect on the final product.  Temperature and the amount of oxygen present also play a role in the effectiveness of the fermentation.  Some wines, like ice wines or Sauternes, have a high sugar content which makes them great for desserts, but also creates the risk of re-fermenting.  If these batches contain too much residual sugar and are not watched closely, the wine may go back into the fermentation process.  If this occurs after bottling it can cause many problems for the winemakers, since reworking the wine is usually impossible and results in a loss of product.

The sugars found in wine grapes are what makes the fermentation possible, but in order to keep some of the sweetness of dessert wines a certain level of residual sugars must be present.  Once the wines have fermented to the proper state they must be stored or bottled in a way that re-fermentation does not occur.  The cleanliness of the stainless steel wine barrel makes it a safe choice in terms of contamination risks, and its air-tight closures help ensure these sweet wines will keep on track and not revert back into fermentation.  Having a secure storage container can help prevent the loss of product for winemakers, and ensure a satisfactory beverage.

winebarrel

Stainless steel wine barrels have multiple uses for the wine industry, but once sterilized, these containers make excellent storage units to help prevent re-fermentation of high sugar content wines.  The wine barrels’ ability to control oxygen levels can be a great asset for vintners who struggle with the risk of fermentation. It is important to know all the options for preventing re-fermentation, and that vineyards and wineries make educated decisions about the actions taken in dealing with their product.  Knowing about the option of stainless steel wine barrels can help in the decision making process.

 

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