Key Factors Affecting Wine Quality

The factors affecting wine quality are the ripeness level of grapes, temperatures of fermentation, capping method, and different types of aging containers.

FREMONT, CA: Winemaking is no exception to the rule that knowledge is power. In order to make any type of wine successful, it is necessary to understand factors that can influence the outcome. By learning some of the influencing factors, Winemaking industries can increase their chances of success with their batch of wine's flavor, clarity, and overall quality. The following five factors affect wine quality that is listed below:

Grapes' ripeness level: Depending on how ripe the grapes are, their sweetness and acidity will differ. As the grapes grow, their sweetness increases, but their acidity decreases. When the grapes are being used, wineries may need to artificially acidify their wine to ensure the right taste.

Temperatures of fermentation: Fermentation temperature also influences the color and flavor of the wine. Rose and white wines benefit from fermentation temperatures no higher than 50 degrees Celsius, whereas red wines benefit from fermentation temperatures between 80 and 100 degrees Celsius. It is important to use the right fermentation temperature for the intended wine batch because yeast metabolism and alcohol production vary with each type of wine.

Soaking in cold water: The grape skins are allowed to remain in contact with the must without promoting fermentation, which occurs before alcohol is developed in the wine. Additionally, cold soaking promotes rich color development and fruitiness without bitter tannins in the intended wine. During maceration, the grape skins are kept with the must for a certain period of time.

Containers for aging: In addition to traditional oak barrels, there are other containers available for aging wine today. In addition to these, acacia tanks or steel tanks can also be chosen. Oak and acacia impart their own unique characteristics to wine by allowing a certain amount of oxygen, whereas steel tanks severely limit the exposure of the wine to oxygen, making them ideal for zesty white wines. Steel tanks can also be supplemented with oak alternatives for the best of both worlds.

Method of capping: Wine quality is also affected by the type of cap winemakers use to seal the bottle. As an example, natural corks compress into the wine bottle easily, forming a tight seal but allowing air to interact with the wine during aging or screw caps that prevent air from entering the wine. It is possible to get a bad batch of natural corks, which can cause cork taint. The wine will have a moldy aroma as a result. Since screw caps limit oxygen interaction with the wine, the winemakers are more likely to get unpleasant aromas from sulfides.