IṢẸ́ ỌNÀ
ẸWÀ ÀTI ÌLERA
IṢẸ́ ỌWỌ́
ÀṢÀ ÀTI ÌTÀN
ÌṢERÉ
ÀYÍKÁ
OÚNJẸ ÀTI OHUN MÍMU
REVERSE ENGINEERING
SÁYẸ́ǸSÌ
ERÉ ÌDÁRAYÁ
ÌMỌ̀-Ẹ̀RỌ
ÀWỌN OHUN WÍWỌ̀
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).
Àárín
Weeks
Ìlànà
1
1
Destem and crush
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.
Àwọn ohun èlò fún ìgbésẹ̀ yìí:
Èso àjàrà wáìnì pípọ́n10 kgÀwọn irinṣẹ́ tí a nílò:
Garawa ìwú
Ohun ìgúnmọ́ ọ̀dùnkún
Òṣùwọ̀n Díjítà Ilé Ìdáná2
2
Ferment on the skins
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.
Àwọn irinṣẹ́ tí a nílò:
Garawa ìwú
Ọ̀pá ìrú igi3
3
Watch heat and sugar
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.
Àwọn irinṣẹ́ tí a nílò:
Ẹ̀rọ Ìwọ̀n Ooru
Òǹwọ̀n ìwúwo omi4
4
Press
Press
Near the end of fermentation, run off the free wine and press the skins for the rest.
Àwọn irinṣẹ́ tí a nílò:
Ẹ̀rọ ìfún èso àjàràGarawa ìwú5
5
Finish and rack
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.
Àwọn irinṣẹ́ tí a nílò:
Ìgò ásíìdì ńlá
Ìdí afẹ́fẹ́ ìwúkàrà
Páìpù ìṣàn àgbéjádeÀwọn ohun-èlò
1- Àyè
Àwọn irinṣẹ́ tó nílò
10- Àyè
- Àyè
Ìtọ́nisọ́nà yìí ń ṣe
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