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Alcoholic drinks from Worldwide
Red grapes are crushed and left on their skins for only a few hours, or pressed straight away, so the juice takes up a little colour. The pink juice is pressed off, settled cold and fermented cool like a white wine. Made in 6 steps over 7.6 days – 16 days. The longest step, ferment cool to dryness, takes 7–15 days (Vins de Provence (vinsdeprovence.com)) and runs at 16–20 °C (Vins de Provence (vinsdeprovence.com)). Saccharomyces cerevisiae does most of the fermenting.
| Main step | 7–15 daysReported[civp-rose][leborgne2023] | Ferment cool to dryness |
|---|---|---|
| Temperature | 16–20 °CReported[civp-rose][leborgne2023] | Ferment cool to dryness |
| Acidity | pH 3.4Measured[leborgne2022] | Ferment cool to dryness |
| Red grapes · Grenache, Cinsault and Syrah in a Provence trial[leborgne2023] | |
| 2.5 g per 100 kg of grapes, twice | Sodium hydrogen sulfite · Added at crushing and after maceration against oxidation and spoilage in the trial[leborgne2023] |
| 0.4 g/L | Active dry wine yeast · Rehydrated 20 min at 37 °C before it goes in[leborgne2023] |
| Starter | inoculated wine yeast (Saccharomyces cerevisiae) or the grapes' own yeasts |
Total time across the recorded steps: 7.6 days – 16 days
What changes: Starting material: red grapes, picked whole and kept cool
Picked into small 20 kg bins so the grapes are not crushed and start to macerate by accident. Output: whole bunches, kept uncrushed.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Rosé starts like a red wine, from red grapes, but the juice stays on the skins for only hours, not days, and is then pressed and fermented cool without skins, like a white wine.
Every number is labelled with how it is known. How this atlas is made
