Madeira

Fermentation may be in various types of vessel, ranging from wooden casks to stainless steel fermenters, but generally there is no temperature control, so 35°C may be reached or perhaps exceeded. Starter cultures are not employed. Fortification to 17-18% ABV is either immediate, to prevent malolactic fermentation and the action of endogenous acetic acid bacteria, or delayed 2-3 months, in which case volatile acidity is likely to have increased.

The heating stage is effected after increasing the sweetness by approximately 2-9°Brix using either a fortified grape juice, concentrated grape must or hydrolysed corn syrup. Heating is by circulating hot water around the product, either using a stainless steel coil in the tank or through a jacket. Heating is typically in concrete at 40-50°C for at least 3 months. A brown hue is produced, together with caramelisation aromas and a soft palate arising from the impact on phenolics. The estufagem process must be conducted during the first 3 years.

Madeiras are mostly aged in wood. Vintage madeiras must come from a single variety in a single year and must be aged for more than 20 years in wood and at least 2 years in bottle. Blending of madeira is a simplified version of the port system.

Many madeiras are charcoal-treated to remove the more extreme characteristics developed during the heating stage. They are fined with casein, treated with bentonite and held at -8°C for 1 week before filtration using diatomaceous earth and ensuing sheet or sheet-plus cartridge filtration.

The Miracle Of Vinegar

The Miracle Of Vinegar

You may be forgiven for thinking that these passed down secrets had gone for good, washed away with time and the modern age, But they're not. You can now own three of the best traditional did you know style reports that were much loved by our parents and grandparents. And they were pretty smart too because not only will these reports save you time and money but they'll also help you eliminate some of the scourges of modern day living such as harmful chemical usage in the home.

Get My Free Ebook


Post a comment