Vörösborterm

Vörösborterm is a Hungarian term that translates to "red wine production" or "red winemaking." It encompasses the entire process of creating red wine, from the cultivation of red grape varieties to the final bottling and aging of the wine. Hungary has a long and rich history of winemaking, with red wine production being a significant part of its viticultural heritage.

The process typically begins with the harvest of ripe red grapes. These grapes are then destemmed and crushed, breaking the skins to release the juice. The crushed grapes, often referred to as must, are transferred to fermentation vessels. Unlike white winemaking, the grape skins, seeds, and sometimes stems are kept in contact with the juice during fermentation for red wines. This maceration period allows for the extraction of color, tannins, and flavor compounds from the skins.

Fermentation of red wine usually occurs at slightly warmer temperatures than white wine, promoting the extraction of desired characteristics. Yeast consumes the sugars in the must, converting them into alcohol and carbon dioxide. After fermentation, the wine is typically pressed to separate the liquid from the solids. The wine then undergoes aging, which can take place in stainless steel tanks or oak barrels. Oak aging contributes complexity, aroma, and flavor to the red wine. Finally, the wine is clarified, filtered if necessary, and bottled. Different red grape varietals and winemaking techniques contribute to the diverse range of styles produced under the umbrella of vörösborterm.