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Red Wine: Dark Grapes Fermented on Their Skins
Sam Howzit (Wikimedia Commons) · CC BY 2.0
TheChef

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TheChef

18. Oktober 2026DK
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Red Wine: Dark Grapes Fermented on Their Skins

Red wine gets its colour from the skins: dark grapes are destemmed, lightly crushed and fermented with their skins, the floating cap pushed back down several times a day, at about 25–35 °C. Near the end the wine is pressed off the skins, left to finish (the malolactic change), and racked off its lees. The picture: a glass of red wine (photo by Sam Howzit, Wikimedia Commons, CC BY 2.0).
Pertengahan
Weeks

Arahan

1

Destem and crush

Pull the dark grapes off their stems (stems make it bitter) and crush them lightly. Skins, juice and seeds together are the must.

Bahan untuk langkah ini:

Buah anggur masakBuah anggur masak10 kg

Alatan diperlukan:

Baldi penapaianBaldi penapaian
Penekan kentangPenekan kentang
Penimbang Dapur DigitalPenimbang Dapur Digital
2

Ferment on the skins

Cover and let the yeast on the skins start it. The skins rise as a cap: punch it down into the juice several times a day.

Alatan diperlukan:

Baldi penapaianBaldi penapaian
Pendayung kayuPendayung kayu
3

Watch heat and sugar

Keep it at 25–28 °C for a fruity wine or 28–35 °C for a firmer one, never over 40 °C. Check temperature and density once or twice a day; density falls as the sugar goes.

Alatan diperlukan:

TermometerTermometer
HidrometerHidrometer
4

Press

Near the end of fermentation, run off the free wine and press the skins for the rest.

Alatan diperlukan:

Pemerah wainPemerah wain
Baldi penapaianBaldi penapaian
5

Finish and rack

Let it finish under an airlock while the malic acid turns to lactic. Then siphon it off its lees into a clean vessel.

Alatan diperlukan:

KarboiKarboi
Kunci udara penapaianKunci udara penapaian
Tiub pemindahTiub pemindah

Bahan

1

Alatan Diperlukan

10

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