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Last time, let’s will already tell a little detailed talk about the [maserashion] [karubonikku] manufacturing method this time though it touched about the process of manufacture of Beaujolais nouveau by chance.
It is because of wanting you to know even the process of manufacture still to become a fan in the person of the fan of Beaujolais nouveau and the future.
Mellowness increases more and more by drinking while imagining wine from which I am drunk how it being made.
Last time, it put in the fermentation tank as it was without doing and it explained the grape was crushed for the [maserashion] [karubonikku] manufacturing method ..the nature fermentation…
Saying as the spontaneous fermentation means collapsing of the grape of the bottom naturally by weight and the fermentation of the fruit juice.
It is possible to do by the fermentation and the carbon dioxide that goes up is filled in the fermentation tank.
Alcoholic generation with the enzyme learns a remaining grape by experience when doing so with there no oxygen in surroundings.
And, the aroma that cannot be obtained by usual fermentation comes for the element of the skin to extend even to the flesh, and to arise.
As a result, the fresh smell of the grape that cannot be indescribably said becomes wine as it is.
However, fermentation [moromi] is often used to fill the requirement of carbon dioxide from the beginning because it completely takes cheek time naturally when putting it.
And, because it compresses further afterwards, and usual alcohol is fermented, it will be possible to manufacture in a very short term, and the wine of a peculiar, beautiful shade and a fragrant smell can be done.