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Color From Skins
White grapes go directly from the stemmer to the press; red grapes take a side trip to a fermenting tank. ‘Red wines get their color from the skin of the grapes,” noted Corrine. “The length of time they stay in the fermenting tank depends on the variety of fruit. Some varieties give off their color quicker.”
In the press, rotating disks at each end move to the center, squeezing juice from the fruit. The juice is pumped to a refrigerated tank where it’s kept at 30 degrees the first night to clear the juice and retain fruity taste and aroma.
Then it’s sent to another stainless steel fermenting tank. The tank is jacketed and a continually running hose bathes the sides in cold water to keep the juice cool. At this point, yeast is added to increase fermentation. Sediment settles to the bottom of the tank as the sugar in the juice changes into alcohol. “We test it all the time in the lab so we can control how' dry the wine gets,” Corrine said.
When the Salahis determine that the proper dryness has been achieved, the young wine is pumped to holding tanks for “racking”, the process by which the clear juice is pumped out of the top into a clean tank and then topped with either more juice or heavy hydrogen gas to avoid contact between the delicate liquid and the air.
The five-inch concrete tanks with their epoxy, porcelain-like interior finish are not refrigerated. Instead, tbev have a built in heat exchange system that keeps all the wine at the same low temperature.
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