WINES

An Introduction

Saturday, August 6, 2011

The Fermentation Process

Yeast reacts with sugar and converts the sugar into alcohol and carbon dioxide and then, if the liquid is not protected from air, into vinegar.

Saturday, August 6, 2011

Types of Yeast NATURAL

They simply teem down and it is known that a single grape before fermentation will harbor on its skin 100,000 wine yeasts, 100,000 moulds, and up to ten million wild yeast. They adhere to the waxy substance formed on the grape skin, and this dull whitish haze of yeasts and micro-or ganisms is known as bloom.

CULTURED
1. Saccharomyces Cerevisiae 2. Saccharomyces Carlsbergensis 3. Saccharomyces Apiculatus 4. Saccharomyces Ellipsoideus

Saturday, August 6, 2011

Fermentation Temperatures
Wine yeasts can only work between 5C and 35C. White wines are fermented slowly and cooly between temperatures of 15C and 20C to impart delicacy and fragrance. Red wines are fermented at a higher temperature between 25C and 30C which helps to extract color and body for the wine. Modern wine makers prefer a slow, cool fermentation as they consider it helps to preserve aroma and intensies the avor. Very high temperature cause imperfect fermentations resulting in loss of bouquet and the development of the vinegar microbe Asceti mycodermae.
Saturday, August 6, 2011

Malolactic fermentation - Secondary fermentation resulting in harsh malic acid being converted to softer lactic acid. There is no increase in alcohol but only a lowering of the total acidity of the wine, making it softer and rounder on the palate. Chaptalization - Sometimes due to poor weather the grapes do not ripen properly resulting in insufcient sugar in the fruit. The addition of concentrated must or sugar to the grape juice before fermentation to achieve the nal alcohol content is called chaptalization.

Saturday, August 6, 2011

Maceration Carbonique - This is associated with the product of light, fragrant, fruity red wine such as a Beaujolais. Whole grapes are put into a closed vat or a container, those at the bottom get crushed by those above and then free run juice begins to ferment. Then carbon dioxide gas is pumped in, causing fermentation to take place inside the uncrushed grapes. As fermentation nished the grapes burst and release their juices, which are now colored.

Saturday, August 6, 2011

The Vine There are ve families of wine producing vines: Vitis vinifera, Vitis riparia, Vitis rupestris, Vitis labrusca and Vitis berlandieri. Vitis vinifera (wine-bearing vine) produces all the noble grapes associated with the production of the classic wine.

Saturday, August 6, 2011

The composition of the grape

The grape is made up of a stalk, skin, pips and pulp. Stalk - When stalk is used it imparts tannic acid to wine. It is mostly used in the making of big, avorsome red wine . Skin - The outer skin or cuticle has a whitish downy or cloudy coat known as bloom. The inside of the skin imparts color which is extracted during fermentation. Pips - Crushed pips impart tannic acid, oils and water. Pulp - The esh of the grape provides juice, also know as must, which is essential for fermentation. The must contains: 78-80% water; 10-25% sugar; 5-6% acids.
Saturday, August 6, 2011

The composition of the grape

Saturday, August 6, 2011

The Vinication Process

The making of the wine encompasses : the pressing of the grapes; the treatment and fermentation of the must; maturing the wine and occasionally topping it up to keep the air out racking, ning and ltration to make the wine star bright: Racking: running the clear wine off its lees or sediment from one cask to another. Fining: a further clarication of wine usually before bottling. A ning agent such as isinglass is added and this attracts the sediment suspended in the wine, causing it to coagulate and fall to the bottom of the container. Filtration: the nal clarication before bottling. It removes any remaining suspended matter and leaves the wine healthy and star bright in appearance.
Saturday, August 6, 2011

Luck of the Year :: Vintage Year In some years, everything in the vineyards and cellars go well, combining to produce a wine of excellence a vintage wine. In other years, there can be great disappointments brought on by an excess of sun, rain, snow, frost and the dreaded hail, which will produce either poor wine or worse.

Saturday, August 6, 2011

Enemies of the Vine :: Phylloxera These small yellow aphids puncture the roots of the vine and form galls on the underside of the leaves. The larvae stick to the roots and sucks the sap which kill the vine roots. Once it feeds on the sap, the aphid multiples at lightning speed to continue to lay waste the vineyards.

Saturday, August 6, 2011

Enemies of the Vine :: Oidium

Known as powder y mildew, this forms patches of dusty mould on the grapes and leaves, causing the grapes to split and shrivel

Saturday, August 6, 2011

Enemies of the Vine :: Grey Rot This can be malevolent or benevolent. In most regions and at a certain time of year, it produces, in humid conditions, a grey mould which destroys color pigmentation in black grapes and gives an unpleasant taste to the wine.
Saturday, August 6, 2011

Enemies of the Vine :: Frost and Hail

Frost - Especially in spring, frost stunts the formation of the buds which greatly reduces yield. Hail - Hail is a particular danger, especially just before the vintage when the grape skins are very thin and the grapes are very vulnerable. Hail can easily puncture the skins and ruin the crop.

Saturday, August 6, 2011

Saturday, August 6, 2011

The Vinication Process

The making of the wine encompasses : the pressing of the grapes; the treatment and fermentation of the must; maturing the wine and occasionally topping it up to keep the air out racking, ning and ltration to make the wine star bright: Racking: running the clear wine off its lees or sediment from one cask to another. Fining: a further clarication of wine usually before bottling. A ning agent such as isinglass is added and this attracts the sediment suspended in the wine, causing it to coagulate and fall to the bottom of the container. Filtration: the nal clarication before bottling. It removes any remaining suspended matter and leaves the wine healthy and star bright in appearance.
Saturday, August 6, 2011

Must

Isinglass Filtered wine Lees

Saturday, August 6, 2011

Types of Wines
Red wine is made from black grapes. Modern wine making calls for a wine without too much tannic acid so the grapes are de-stemmed or include only a small percentage of stems depending on the wine styles. When fermentation is completed most of the liquid will be run off. This is known as free-run wine or vin de goutte. The remaining pulp is pressed again, resulting in a very dark ,tannic wine known as press wine or vin de presse.

Saturday, August 6, 2011

Types of Wines
White wine can be made from white grapes or black grapes. After pressing, the must may or may not be left with the skins. slow, cool fermentation takes place which lasts a month or more and gives the wine greater intensity of avor. After fermentation, the new wine is matured in casks for a short time. It may be racked and ned and stored in sterilized tanks for bottling. Sometimes a little amount of concentrated grape must is added if a sweeter wine is desired.

Saturday, August 6, 2011

Types of Wines
Rose Wine - Made from black grapes, the must is left to macerate with the skins for about one day or until the correct degree of coloring has been achieved. Then the must is removed to continue fermenting at a low temperature elsewhere. (Saigne method) Blush - same as rose wines.

Saturday, August 6, 2011

Types of Wines

Amber Wine - It is also commonly known as orange wine. It is wine made from white wine grape varieties that have spent some maceration time in contact with the grape skins. Orange wines get their name from the darker, slightly orange tinge that the white wines receive due to their contact with the coloring pigments of the grape skins.

Saturday, August 6, 2011

Types of Wines
Sparkling wine is a wine with signicant levels of carbon dioxide in it making it zzy. The carbon dioxide may result from natural fermentation, either in a bottle, as with the method champenoise/ method traditionnelle; In a large tank designed to withstand the pressures involved, as in Charmat process; as a result of carbon dioxide injection (method gazi) or u s i n g t h e Tr a n s f e r m e t h o d ( m e t h o d e tranvasement).

Saturday, August 6, 2011

Types of Wines

Red
Saturday, August 6, 2011

White

Rose

Amber Sparkling

Presentation compiled by Ashish M. Dighe

Saturday, August 6, 2011

Saturday, August 6, 2011