BIOLOGICAL AND OXIDATIVE CYCLE
VEIL OF THIS FLOWER: BIOLOGICAL
The influence of the flower is decisive; not only protects the wine from oxidation by preventing direct contact of the liquid with the air contained inside the boots, but the interaction of yeast with the liquid promotes significant changes in it: the aforementioned alcohol must unite consumption and consequent reduction of another series of initially present in wine elements such as glycerin or volatile acidity. The biological aging will promote a substantial increase in acetaldehyde content, responsible for stabbing the nose acquires wine and feeling gradually raised element.
THE MATURITY OF THE YEAR: Oxidative
Causes the appearance in wine radically different characteristics; a higher alcohol content and in direct contact with oxygen in the air, wine is gradually darkening and affected so most obviously by the concentration phenomena that occur as a result of the transpiration of certain elements of the wine through walls of the boot.
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