Young
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It is considered that a wine is young if you have not received any breeding; a wine after fermentation or fermentation is ready to be drunk. In traditional vinification of a young wine, after the selection of the grape bunc...

It is considered that a wine is young if you have not received any breeding; a wine after fermentation or fermentation is ready to be drunk. In traditional vinification of a young wine, after the selection of the grape bunches they pass destemming and pressing. And from there to deposits, where they initiate fermentation temperature control throughout the process, to better maintain their aroma and prevent interruption or prolonge more than desired. The alcoholic fermentation takes between 23 ° C and 29 ° C, and through them the must sugars into alcohol are transformed by the action of various yeasts. Per 180 grams of sugar, 92 grams of ethanol and 88 grams of carbon are obtained anhídirido. In all young wines, red, white and pink, fermentation usually preceded by a maceration in stainless steel tanks, concrete or wood, for greater extraction


To develop young red wines there are two processing systems: the classical or traditional and carbonic maceration.

In the vinification by carbonic maceration the grapes are placed whole, with scratch and unpressed, within a vessel so that the transformation of grape sugars into alcohol is carried out by the action of enzymes present in the own grapes without adding yeast. As you complete the process you can go removing the resulting must, to go squashing grapes. Are then separated, pressed and passed malolactic fermentation, between 21ºC and 265º, which converts malic acid to lactic acid, because of the action of lactic acid bacteria, the resulting wine is more smooth and stable. Traditionally, the wines are of deposits to the bottle after fermentation, without an intervening period of barrel aging, and are marketed in their first or second year of life. Floral and fruity wines are the keynote freshness and primary aromas from the grape varieties or breeds used.

To make the most of their properties, the young wines should be consumed within one year and a half bottling, and never after the two years following the harvest; wines are not saved, although some, for the grape variety with which they develop, maintain its characteristics until 3 or 4 years later. In any case, after six months, the wine begin to evolve in the bottle, with changes that reduce its initial freshness.

Whatever the type of wine, young wines should be taken into wine glasses. Accompany any vegetable stews, cooked meats of all kinds. They are also for pasta dishes, sausages and semi-hard cheeses. It is recommended to serve at a temperature between 10°C and 15°C.

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