Viticulture Harvesting

Wine Production
Epluchage Eggrapoi Crushing/ Pressing

Fermentation Chaptalisation Clarifying the juice

Malolactic Fermentation Draining Sulphuring

Ageing Clarification Racking

Bottling Corking

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Harvesting

Grappes are picked up by hand or mechanically

Discision of harvest informed by level of sugar and acid
weather forecasts

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Vinification
 
The process of turning grapes into wine is called vinification.
The sugars contained in the pulp of grapes are fructose and glucose. During
fermentation enzymes from yeast convert the sugars into ethyl alcohol and carbon
dioxide.

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Epluchage
Sorting out of rotten grapes which are obtained after the viticulture
 
Eggrapoi
The grapes are de-stemmed and stalks are removed to eliminate tannic acid. This is called
Eggrapoi. Only a small percentage of stem is included depending on the wine style.

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Crushing/Pressing
The crushed grapes, are now carefully pressed to release the juice called the ‘must’ the
pressing is done by four methods:

a) Troddening : The grapes are placed in a large, shallow tank and the people tread
Grapes wearing boots with spikes which prevent the crushing of pips.

b) Balloon press: An expendable balloon is used to extract the must by crushing the
grapes against the sides of the tank.

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c) Manual Press: It works on the principal of hydraulic pressure as the central disc
descends as it crushes the grapes.

d) Electrically operated press: This press consists of a roller with a plate fitted all around
it. The grapes are crushed between the roller and the plate

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Clarifying the juice
Juice produced has suspended solids (skin, flesh, pips , dirt).

Fermentation being the next process with these solids would result in bitterness.

Clarifying the juice is done by :

Settling /Filtration / Centrifuging.

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Chaptalisation
A process in which sugar is added to the ‘must’, which is lacking in natural sugar.
Chaptalisation. The process is named after Dr Jean Antoine Chaptal

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Fermentation
The ‘must’ is put in vats (huge containers made of steel, copper ) for fermentation.
While making white wines the skins are removed from the must before fermentation but
when black grapes have been used in case of red wine, the skin remains in the must thought
the fermentation process.
While in rose wine the skin is removed after some time when the desired color is achieved.

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During fermentation the years transforms the sugar into alcohol and the SO2 added to the
‘must’ the wild yeast (Saccharomyces apiculatus)

and the wine yeast (Saccharomyces elliipsoideus) lines to activate the

fermentation.

C6 H12 O6 2C2 H5 OH+2CO2

(Glucose) Wine yeast (Ethyl alcohol)

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Malolactic fermentation

A secondary fermentation which most wine go through where harsh malic acid gets
converted into softer lactic acid and CO2 there is no increase in alcohol, only a lowering
of the acidity making the wine palatable.

It is secondary fermentation wherein malic acid present

is converted into lactic acid & CO2 by bacteria present n
the grape juice. Highly desirable for red wines as it
Lowers sharpness, increases stability, adds to the
complex flavours.

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Draining

Liquid wine is drained from the vat without being pressed and go into barrels (free-run
wine/ vin de goutte). The remaining pulp retains about 20% of the wine.
The remaining pulp, after draining, is pressed to squeeze out the ( press wine/vin de
presse)

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Sulphuring

Addition of SO2 during fermentation to the ‘must’ is called sulphuring. SO2 cuts of the
oxygen supply to the must, helping the year to react quickly, kill the wild year and saves
the wine from getting changed into acetic and commonly known vinegar. Sulphur
dioxide (SO2), is the winemaker’s universal antioxidant and disinfectant

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Racking
The process of transferring of wine from one cask to another till it becomes acceptably clear
is called racking
The wine must be separated from the unwanted matter present as it can give an odd odour
to the wine the solid matter know as lees begins to settle down at the bottom of the vat.
The wines are then transferred gently into the fresh cask leaving the lees behind Racking
may occur more than once and every time the wine is transferred to a fresh casks, the wine
becomes clearer.

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Clarification

Clarification is the step of stabilization of fermentation.

During clarification all remaining solids are removed from the fermented liquid.
Clarification done in numerous ways:
• Fining, a process that calls for the addition of substances that cause the solids in the
liquid to adhere to one another and sink to the bottom of the vat
• Running the liquid through coarse and fine filters

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Aging

Clarified wine is transferred into either wooden barrels or metal vats in which the wine is
allowed to further mature and develop flavors. If a winemaker chooses to age the wine in
wooden casks, he will be allowing the wine to pick up flavors from the wood, adding
greater depth to its flavors. While this can add body to some wines, keep in mind that the
“woody” flavor isn’t suited to all types of wine, hence the use of metal vats.

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Botteling
A dose of sulfite is added to help preserve the wine and prevent unwanted fermentation in
the bottle.
The wine bottles then are traditionally sealed with a cork, although alternative wine
closures such as synthetic corks and screwcaps, which are less subject to cork taint, are
becoming increasingly popular

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Corking

Cork is the thick outer bark of the cork oak, Quercus suber .

The best corks are from Portugal and Spain which are very pliable and spongy. They
are compressed inside the bottle in such a way that the bottle is air tight.

The cork must be moist so that the bottle is always kept at a slant or horizontal. If dry, the
cork gets brittle, powdery and when the cork screw is inserted, it breaks. The wine also
develops a corky flavour in such cases.

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Why Cork ?
Its light, clean, available in vast quantities, almost impermeable, smooth, unaffected by
temperature, rarely rots, extremely hard to burn, and most importantly, it is uniquely elastic,
returning after compression exactly to its original form.

It very slowly goes brittle and crumbly over a period of 20-50 years Cork at times
develops a musty smell.

Corks are sterilized during manufacture, but sometimes on or two of the many cells that
make up the cork are infected with fungus. When these cells are in contact with the wine,
the wine picks up the smell and becomes ‘corky’.

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