Winemaking represents an art of its own, with so many types and
varieties of wines that will make your head spin just by thinking about
them, let alone drink them. We should simplify by dividing the wines
into major groups. These major groups adopt certain criteria to help
assign each wine into its own group. These criteria are predominantly
based on colour, aging, and appearance. Based on these criteria wines
are divided into six major groups: red wines, white wines, rose,
sparkling, dessert and fortified.
The main obvious difference between red and rose wines is of course the colour, which is deep and intense in red wines and pale and transparent in rose wines. Knowing the fact that red and rose wines can be made from the same grape variety, here arises the question: how is the difference in colour achieved. Well there is a common misconception about this that rose wine is made by diluting or mixing a small amount of red wine with white wine.
But if you do this you will get a rose coloured wine but technically you will be mixing two types of wines and have wines from two different types of grapes and that does not fit into the category of rose wine.
The main difference in red and rose Australian wine lays in its technology of production.
Since red and rose wines can both be made from the same grape variety, the difference in colour is achieved in the time that the crushed grapes are left to ferment together with the skins. Red wines are left to ferment with the skin for longer periods of time, from several weeks to a few months which results in their deep colour.
The opposite goes for rose wines. Namely, crushed grapes intended for production of rose wines are left to ferment with the skins for a short period of time of up to five days and then the liquid is strained to remove the skins and the fermentation can continue.
The main colouring chemicals like polyphenols and anthocyans are located in the skin of the grapes the longer the skins are left with the liquid the darker the colour and the greater the extraction of these compounds into the final product will be. Also the skin of the red grapes contain tannins which possess astringent properties are extracted into the wine. Therefore, red tends to have a heavier taste and umami flavour, and rose is naturally sweeter. Also it is considered that the tannins are responsible for headaches after drinking wine, it is only normal that the wine with less tannins will be the better choice if you are after a headache free enjoyment. Because of the time that the rose wine is left with the skin to ferment, it only comes naturally that this wine will contain much less tannins.
The main obvious difference between red and rose wines is of course the colour, which is deep and intense in red wines and pale and transparent in rose wines. Knowing the fact that red and rose wines can be made from the same grape variety, here arises the question: how is the difference in colour achieved. Well there is a common misconception about this that rose wine is made by diluting or mixing a small amount of red wine with white wine.
But if you do this you will get a rose coloured wine but technically you will be mixing two types of wines and have wines from two different types of grapes and that does not fit into the category of rose wine.
The main difference in red and rose Australian wine lays in its technology of production.
Since red and rose wines can both be made from the same grape variety, the difference in colour is achieved in the time that the crushed grapes are left to ferment together with the skins. Red wines are left to ferment with the skin for longer periods of time, from several weeks to a few months which results in their deep colour.
The opposite goes for rose wines. Namely, crushed grapes intended for production of rose wines are left to ferment with the skins for a short period of time of up to five days and then the liquid is strained to remove the skins and the fermentation can continue.
The main colouring chemicals like polyphenols and anthocyans are located in the skin of the grapes the longer the skins are left with the liquid the darker the colour and the greater the extraction of these compounds into the final product will be. Also the skin of the red grapes contain tannins which possess astringent properties are extracted into the wine. Therefore, red tends to have a heavier taste and umami flavour, and rose is naturally sweeter. Also it is considered that the tannins are responsible for headaches after drinking wine, it is only normal that the wine with less tannins will be the better choice if you are after a headache free enjoyment. Because of the time that the rose wine is left with the skin to ferment, it only comes naturally that this wine will contain much less tannins.
So if you are after some heavy and full bodied red Australian wine, or after some sweet rose wine to go with your mood then fell free to buy wine online and rest assured that you will get the best quality selected from our in-house enologists and experts in wine.
Article Source:
http://EzineArticles.com/expert/Maria_Williams/2245620
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