Label
All
0
Clear all filters

Sherry: Winemaking

Appears in
Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

The harvest begins when the Palomino has reached a must weight of at least 11 °baumé, traditionally on 8 September. It lasts for about a month.

Grapes are loaded into plastic crates and transported to large automated wineries, where they are destalked and pressed. Most bodegas use horizontal plate or pneumatic presses to control the extraction rate, which may not legally exceed 72.5 l/19 gal of juice from 100 kg/220 lb of grapes (16% higher than the extraction rate permitted for champagne, for instance). Others, especially the co-operatives, use continuous de-juicers which tend to produce coarser wines with more solids and phenolics. Today acid levels are adjusted with the addition of tartaric acid prior to fermentation, and cold stabilization before bottling is usually essential.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title