Why is wine brewed without high temperature sterilization?

My current knowledge of winemaking comes from the book 'Making Good Wine : Manual of Winemaking Practice for Australia and New Zealand' by Bryce Rankine. As you can see, this book is mainly about the two new world countries of Australia and New Zealand. The winemaking process, and the craftsmanship described in the book mainly involves the production of dry-type wines, liqueurs, sparkling wines and savory wines, so I am not sure that those in the old world countries are brewing traditional wines and using them. Whether the biodynamic law winery uses most of the processes described in the book, I cannot guarantee the universality of the answers under this question.

If you have a wine enthusiast, the industry has a understanding of this, please do not hesitate for everyone.

In general, grape juice is added to the grape juice in the form of solution, liquefied gas or sulfite, in addition to sulfur dioxide. In addition, the sterilization of sulfur dioxide is in some cases less than its antioxidant effect - undissociated in the free state. State and molecular state of sulphur dioxide has a very strong fungicidal effect, but in the environment of wine pH 3-4, sulfur dioxide is the most abundant in the form of bisulfite, and the sterilizing effect of this form of sulphur dioxide is relatively high. It is weak), does not carry out bactericidal treatment, and obtains control over the fermentation process by using artificially cultivated yeast in terms of the number of naturally occurring microorganisms, but this situation cannot eliminate the possibility of microbial breakage of wine. This is very different from beer fermentation. The wort used for brewing beer is boiled before fermentation, so it is already in an effective sterilization environment during its fermentation.

However, there are exceptions. Pasteurization has the following advantages:

1. Fermentation is easier to control - First, pasteurization does not destroy the flavor of grape juice. Therefore, pasteurization of grape juice before fermentation is beneficial to the fermentation process. However, the disadvantage is that the increase in the heating and cooling of the grape juice has led to a rise in the brewing.

2, increase the flavor of grape juice - Australia's wine production industry has proved through practice that heating can add more flavor to the grape juice, this process is particularly effective for aromatic grape varieties.

Application of pasteurization before fermentation of grape juice:

1. Storage: Grape juice does not mean that all grape juice will be put into the fermentation process immediately. Pasteurization is a current routine operation in the process of storing grape juice. The operation mode is to use a plate heat exchanger at 85 degrees Celsius. After treating the grape juice for 2-3 minutes, the grape juice is cooled by a heat recovery device.

2, the fermentation process (note: not the fermentation at the same time but before the fermentation): As mentioned above, the sterilization of grape juice helps to achieve the control of microorganisms in the fermentation process, the operation is to use the plate heat exchanger to make the grapes The juice temperature quickly rose to 87 degrees Celsius and was maintained for 30 seconds and then cooled to 15 degrees Celsius. It is worth mentioning that this process is especially useful for grape juice extracted from diseased grapes.

It can be seen that pasteurization is indeed beneficial for large-scale, industrial production of wine and wine, but the pasteurization operation of the fermentation process is not certain that it is also the usual practice of brewing Fine Wine.

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