Sherry Wine Fermentation
Sherry wine is one type of appetizer wine. Alcohol content of Sherry wine is about 20 %. There are different types of sherry wines like Fino and Manzanilla, Amontillado, Palo cortado, Oloroso. Sherry wine is a blended wine and generally produced in spain.
Fermentation of Sherry wine
1] Raw Material
- White grapes are used in manufacture of Sherry Wine.
- Generally grapes of two varieties are used and they are Palomino mission, Pedro ximenes.
2] Fermentation Procedure
- The desired quality and variety of white grapes are selected.
- Grapes are washed, crushed and stemmed.
- The must and pomace is transferred to a concert tank or wooden tank.
- The must and pomace is treated with sulfur dioxide gas or sulfite for sterilization for six hours.
- After sterilization the fermentation media is added with 2 % to 5 % of innoculum.
- The fermentation is carried out for 5 to 8 days and after fermentation a sample of wine is pumped out the alcohol content of wine is checked and the alcohol content of whole fermented wine is adjusted to 20 %.
- Further after adjustment of alcohol content the wine is allowed to settling for one day to four weeks.
- After settling process of wine the fermented wine is treated with pasteurization process.
- The next step is clarification of wine by using settling agent called as bentonite. Bentonite is used in a quantity of 8 to 10 pounds per 1000 gallons.
- The clarification step is followed by filtration of wine and further the wine is baked and cooked at 120 ° F in barrels for three months.
- After three months the wine is filtered again and cooled at 16 ° F to 18 ° F for three weeks. Filtration of wine is carried out again and kept for aging in wooden tanks.
- Lastly the wine is blended,filled in bottles and sold in market.
Aging of Sherry wine in Barrel
Flow chart of Sherry wine fermentation