Fermentation: The temperature and duration

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topography

The location of the vineyard (altitude, slope) influences sunlight and water drainage, which in turn affects the ripening of the grapes and the aromas.

time of harvest

Early harvest: Grapes italy phone data harvested early often have higher acidity and lower sugar content, resulting in fresh, vibrant flavors.
Late harvest: Grapes harvested later are riper and have higher sugar levels, which means fuller, more intense flavors and often a higher alcohol content in the wine.
production

of fermentation affect the development of flavors. Cool fermentation preserves fresh fruit flavors, while warm fermentation can develop more complex flavors.
Maceration: The length of time the grape skins and juice are in contact affects the extraction of colorants, tannins and aromas. Longer maceration can produce deeper colors and more intense aromas.
Yeast: The choice of yeast strains for fermentation has a major impact on the aroma formation. Some yeasts produce fruity esters, while others emphasize spicy or floral notes.
storage

Barrel aging: The use of oak barrels gives the wine aromas of vanilla, caramel, smoke and spices. The type of oak (American or French) and the toasting of the barrels influence the type and intensity of these aromas.
Bottle aging: Aging the wine in the bottle can develop secondary and tertiary aromas, such as nuts, honey, dried fruits and earthy notes. The duration and conditions of storage (temperature, light, humidity) play an important role.
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