The wine-making activity of the Prefecture of Larissa is widely known in Greece and is characterized by qualitative characteristics and the combination of modern technology with traditional wine-making.
Nowadays, the procedure of the wine production in modern wine businesses differs from the traditional wine businesses due to the equipment that is used.
The procedure of the wine production
After the vintage, follows the production of the must, the process in which it is exported the must from the grape. For the extraction of the must are used various methods and special machines. During the must production, takes place the abstraction of the stems of the grapes, because they are detrimental not only for the wine flavour but also for the consumer’s health.
Then, the final process of fermentation takes place. The wine’s alcohol is produced by the must’s sugars with the reaction of the alcoholic fermentation, that is carried out by special ferments. These ferments are in the rind of grapes and as they come in contact with the must, they multiply and carry out the fermentation.
Apart from ethyl alcohol is produced also dioxide of coal. The procedure of the fermentation lasts usually 8-25 days. The time of fermentation is very important for the wine that will be produced finally. Then the wine is put into the barrels in order to mature and age.
The maturation and its ageing
The procedure of wine maturation has an important value. It is generally considered that the wine becomes better as long as it ages. Moreover, if a wine ages for too much, it can not be consumed. The main objective is the slow and checked oxidation of the wine. Generally a few wines have a lifespan more than 50 or 100 years, while most of them age in a few years.
At the eve of wine in the barrel, a lot of complicated reactions take place. The barrel allows the entry of small quantities of oxygen, which react with the substances of wine in order to lose its wild and aggressive character. In parallel, there are transported from the barrel to the wine certain substances that enrich its aromatic composition. The ageing of the wine is also continued in the bottle. The duration of its maturation usually varies from few months to few years.
The storage and its conservation
The wine is a living organism. Researches have shown that the wine during its maturation and its ageing should be in a dark quiet place.
In parallel, the temperature and the humidity of the place -where the bottles are stored- are very important. The temperature should be constant at 15°C, while the humidity should be in levels of 70-75%, where there is avoided the dryness of the corks and the alteration of the labels.
TEDK N. Larissa, Guide - Region of Larissa, Publications "ella", 2002.
N.G.O. DRYAS, The cultural heritage of the Municipality of Kato Olympos, Larissa 2008