Winemaking in Lanzarote

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Winemaking in Lanzarote
Winemaking in Lanzarote
The wine on the island of Lanzarote has two forms of processing, artisanal family wineries and industrial
commercial wineries. The wine comes from different grape varieties, among which are the ruddy duck, black list, diego, muscat, white donkey, and finally the mixing of several Uvas de Lanzarotevarieties, the latter is the most common in family wineries.
The winemaking process in the family cellars is to collect the grapes from the vine (vintage) and take it to the warehouse. Once there we proceed to "stripping" which is to crush the branches to separate the geese, skin and scarlet (seed) of the juice or must. This is collected in a container, generally of masonry, and then to raise the barrels pumped using electric motors and hoses. The skin, geese and scarlet are placed in a basket to proceed to press. The media system has evolved from the traditional stone press and stick to the most current tea, which are hydraulic.
These wastes will have pressed for a day, but sometimes less, obtaining a high ranking musts, which are mixed with the old.
If the wort reaches more than 12 ° is necessary to reduce it by adding water and salt and then put them a mixture of sulfur to disinfect. Finally, pour the juice into the barrel and is expected to boil to become wine, if the wine takes to boil, is racked for oxygenation and facilitate the transformation of grape juice into wine. Once the wine is kept in barrels for a while to take aroma, because the barrels are American oak and chestnut.
Finally, the ready-made wine is passed to other containers which may be bottles and stainless steel barrels. From this moment the stops wine aging. If you want an aged wine will be left longer in the wooden cask.
With respect to the wine industry the process is somewhat different when the grapes arrive at the winery is selected pushing the green or ripe and choosing one variety, while in the family, as we said above, mix several varieties.
In the cellar the grapes is first passed through the stemmer, which separates the juice from the geese and the seeds or pips, then passed to stainless steel tanks where it boils and turns into wine. Eventually deposited in barrels to desired taste.
The time remaining in the barrel depends on whether we get young wines for consumption in the year or upbringing. These aging also have different ages. Obviously the older, more wine and hearth is best quoted price reaches market.

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