A new process undergone by the must fermentation begins when the must is placed in the vat or Mastella. This phase can be monitored, but to avoid compromising the taste and color of the wine is appropriate to add the appropriate yeast.
Yeast can be chemical or natural.
How to use chemical yeast:
To activate the yeast, it is necessary to mix them in a clean and ten liters of monster, you just do it a few hours before use (3.4 hours may suffice).
How to use organic yeast:
Who makes organic wine, must pay attention and follow the rules of organic farming. A few days before the harvest you have to pick up some bunch of grapes, hand-press it into a clean container and create a yeast fermentation.
Beware the yeast are alive so they need some requirements in order to be effective.
One of these is the temperature which must not be less than 18 ° C.
During the fermentation of the must spigiona gas (commonly it said that the must "bubbles") that pushes the solids upward, and as already explained, it is not appropriate to fill the vat for more than two-thirds. Within a few days you get two separate parts, a liquid and a solid bottom to top "hat", separated by a Strado of carbon dioxide. Careful to get the right color you should periodically run the Fulling and Reassembly.
The stage of Fulling, breaks his hat and gives oxygen to the must, then the must is taken from the bottom of the vat and pours on the hat, replacement.
Depending on the type of wine you want to do is let macerate more or less days. If you want to do a young wine is made one week after racking, if you want to make wine from aging to wait fifteen days.