Wines blush

Wine production is a fundamentally simple process, with the potential to be highly nuanced (Figure 19.1). Following harvest, grapes are crushed and the resulting must (juice H-seeds-t-skins) is used either directly for fermentation (red wines) or pressed to release the juice from the skins and seeds (white and blush wines). Grapes are not... 

From Yi etal. (1997). Abbreviations RW, red wine WW, white wine BT, blush table WT, white table. Total phenols expressed as gallic acidequivalents/1. Values in parentheses are the relative percentage of each compound. The extract of Petite Sirah grapes was the only sample containing flavan-S-ols (10.6 mg/1 as catechin). 

White wines are generally fermented at lower temperatures (10°G/50°F to 18 G/65 F) for better aroma retention, whereas red wines are fermented at higher temperatures (18 G/65 F to 29 G/85 F) for increased color and tannin extraction (Ough and Amerine, 1966). Peynaud (1984) recommended slightly different fermentation temperatures, 18°G/65°F to 20 G/68 F for making white and rose wines and 26 G/79 F to 30°G/86°F for red wines. Margalit (2004) suggested that white as well as rose and blush wines be fermented at even cooler temperatures, 8 G/46 F to 14°G/57°F, whereas red fermentation should be conducted at 22 G/72 F to 30°G/86°F. 

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