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Red wine is out red or blue Weintrauben a manufactured wine. Apart from the kind of the used grapes/clusters it differs also in the production process from the weisswein. There are approx. 4,500 different red wines in the world.
The most well-known Rebsorten, of which world-wide excellent red wines are made, are Cabernet Sauvignon and Merlot (for example for Bordeaux wines, to their (blend) however also the Cabernet franc heard) as well as Pinot Noir (dt. for example for castle and he wines). There is a whole number of further Rebsorten, of which in many areas of cultivation of wine world-wide first-class red wines can be made.
Red wine results from fermentation of the grape juice on the Maische during approximately 2 to 30 days, whereby the coloring materials (Anthocyane), contained in the bowls, separate in the alcohol. Some few Rebsorten contain the necessary coloring materials already from the outset in their juice (e.g. Thorn fields or Dunkelfelder); they are taken therefore also gladly to the in order to lend to other red sorts a deeper red clay/tone.
The most important production steps are the Maische, the fermentation and the Keltern (pressing). The Fruchtfleisch of most grapes/clusters is nearly colorless; the coloring materials sit only in the grape/cluster coverings, depending upon sort yellowish, red or dark-blue. In contrast to the white wine production therefore with the red wine according to that crimpings and Rebeln the bowls are not separated from the Most, but it stores 4-21 days on the Maische depending upon temperature (usually between 20 and 30 "°C). With shorter retention time on the Maische a tender colored develops.
Beside the coloring materials also (Tannine) and flavour materials are in the berry bowls; thus red wines contain altogether more contents material than weissweine. For a harmonious Bouquet is longer the ripe time of red wine therefore than from weisswein; very young, particularly gerbstoffreiche red wines work often still rau and locked. At the same time it becomes substantially more durable by the Gerbstoffe.
In order a strongly colored red wine too received, the winegrower is to be brought anxious, as much as possible to red coloring material and the correct quantity of Gerbstoffen from the bowls into the wine. For as good an extraction as possible the bowl parts and the Most must remain constant in contact; the floating Maischeschicht is again and again mechanically immersed. Occasionally the Maische is warmed up, in order to accelerate this process. By strongly coloring grapes/clusters (thorn fields, Dunkelfelder), which the Most is added, can a more intensive colour be obtained.
The fermenting red juice is now gekeltert, shifted if necessary with pure breed yeast and developed to the wine. This takes place traditionally in oak barrels. It is filled over several times thereby and ventilated in such a way (Barrique means a particularly long extraction of the wood contents materials from oak barrels, which have a volume of 225 litres). Since already deliver about 70 to 80% their taste materials with the first use, a Barriquefass should be used for taste revaluation only approx. 3 time. Most wines ferment however in stealing and plastic tanks.
After the first (alcoholic) fermentation a second (malolaktische) fermentation takes place, usually at increased temperature with high-quality wines. This is called also "acid dismantling ", because the sharp apple acid (apple = Latin malum) is converted bacterially into mild lactic acid (milk = Latin lactus).
After the rather short storage (3 months until 8 years) of the red wine in the barrel this is filled up afterwards in bottles. Particularly with red wines a great importance is attached to the wine storage. A large red wine can be stored over years, sometimes even decades. In addition, up to a certain degree thereby the quality of the red wine becomes better, this depends on the class, the sort, the development and the general storage conditions. This rule does not apply however by far to all wines. In particular mass wines do not experience a quality improvement by a longer storage. For a good storage temperature and air humidity should be correct. The ideal temperature amounts to 10 to 13 degrees Celsius with relatively high air humidity and should vary as few as possible. Likewise light affects the development of quality of the Weines negatively. This ideal condition correspond cellar, as far as possible under earth's surface are and with nature soil are provided or climatic cabinets. To note it is also that the wine should be as calmly as possible stored. So for example inducing the bottles to selecting should be avoided. During the storage the wine changes its taste and its colors.
see also Weinflasche
Red wines can possess very different color developments. They depend on factors such as Rebsorte, origin of the Weines, processing method, kind of storage, class etc. A few colour designations for red wines:
A red wine can possess completely different smell impressions to smell mostly also in combinations but are often only tendentious perceptible. Some examples:
Red wine is already well-known from the antique one as important beverage. Among other things it was already ordered 400 before Christ by Hippokrates on disturbances of the heart circulation system. As the oldest note for the production of wine a eight thousand years old press plant is considered in close proximity to Damascus. Further signs come (5. Millenium v. Chr.) from Iran and from Mesopotamien. Also in the Christianity the red wine had already early a special meaning: To the communion celebration he was drunk as symbol for the "blood Christi". However the catholic church prescribes meanwhile the exclusive use of weisswein, and straight Protestant municipalities turn into recently frequently to unvergorenem grape juice.
Red wine is cultivated in each wine-producing country in the world.
See the major items: Viticulture, Weinbaugebiet
Common the faith is far that a moderate benefit of red wine is favorable for the health. In particular unite to be able to be prevented to kinds of cancer is thereby. This effect will main the vegetable Antioxidant Resveratrol attributed, which introduces a mechanism, at whose end corresponding cancer cells are destroyed. To be noted it should however that also consumption of alcohol in small quantities the probability of illness to different other diseases, like e.g. Laryngeal cancer, strongly increases. The possibly health-promoting aspect of moderate alcohol quantities should be evaluated thus critically.
There are two kinds of mixtures:
Some red wines are blended, i.e., grapes/clusters of different Rebsorten or different classes are mixed. This concerns v. A. of cheap wines (sticking packing or house wines of particularly undemanding catering trade enterprises) or the production of vinegar.
Dry red wine is used the taste - not the alcohol - because of when cooking, scorching and roasting. This is the case with some pikanten Saucen, which are handed to meat or fish. The Saucen for meat are far more frequent than for fish. A Sauce for meat is for example the sports club Bordelaise; a Sauce for fish is applicable for example the Lamprete la Bordelaise. When cooking red wine is partly in addition-given, for example Gulasch, red Kohl or Bruckfleisch. One uses it also for the roast (either as part of the Marinade or in the roast juice). Those added red wine comes of to the Mediterranean kitchen.
From red wine also a contentful vinegar can be won.
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