Winemaking
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Winemaking, or vinification, is the process of wine production, from the selection of grapes to the bottling of finished wine.
After the harvest, the grapes are crushed and allowed to ferment. Red wine is made from the must (pulp) of red or black grapes that undergo fermentation together with the grape skins, while white wine is usually made by fermenting juice pressed from white grapes, but can also be made from must extracted from red grapes with minimal contact with the grapes' skins. Rosé wines are made from red grapes where the juice is allowed to stay in contact with the dark skins long enough to pick up a pinkish color, but little of the tannins contained in the skins.
During this primary fermentation, which often takes between one and two weeks, yeast converts most of the sugars in the grape juice into ethanol (alcohol). After the primary fermentation, the liquid is transferred to vessels for the secondary fermentation. Here, the remaining sugars are slowly converted into alcohol and the wine becomes clear. Some wine is then allowed to age in oak barrels before bottling, which add extra aromas to the wine, while others are bottled directly. The time from harvest to drinking can vary from a few months for Beaujolais nouveau wines to over twenty years for top wines. However, only about 10% of all red and 5% of white wine will taste better after 5 years, compared to after one year.[1]
Variations on the above procedure exist. With sparkling wines such as Champagne, an additional fermentation takes place inside the bottle, trapping carbon dioxide and creating the characteristic bubbles. Sweet wines are made by ensuring that some residual sugar remains after fermentation is completed. This can be done by harvesting late (late harvest wine), freezing the grapes to concentrate the sugar (ice wine), or adding a substance to kill the remaining yeast before fermentation is completed; for example, high proof brandy is added when making port wine. In other cases the winemaker may choose to hold back some of the sweet grape juice and add it to the wine after the fermentation is done, a technique known as süssreserve.
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[edit] The grapes
Of all factors affecting the quality of a wine, the quality of the grapes more than any other factor determines the quality of the wine. Their quality is not only affected by their variety, but also by the weather during the growing season, the soil, the time of harvest, and the way they are pruned. The combination of these effects is often referred to as their terroir.
The grapes are usually harvested from the vineyard in the fall, in the northern hemisphere from the middle of October until the beginning of November, or the middle of February until the beginning of March in the southern hemisphere.
[edit] Crushing and primary fermentation
In smaller-scale wine making, the harvested grapes are sometimes crushed by trampling them bare-footed. However, in larger wineries, a mechanical crusher/destemmer is used. Because the stems of the grapes have a relatively high tannin content, they are usually removed beforehand. However the winemaker can decide to leave them in if the grapes themselves contain less tannin than desired. For red wine, the broken skins stay in contact with the juice (maceration) throughout the fermentation process, while for white wines, the crushed grapes are pressed to ferment the wine without the skins. In the case of rosé wines, the dark skins are left in contact with the juice just long enough to extract the color that the winemaker desires. The must is then pressed, and fermentation continues as if the wine maker was making a white wine.
Yeast is normally already present on the grapes, often visible as a powdery appearance of the grapes. The fermentation can be done with this natural yeast, but since this can give unpredictable results depending on the exact types of yeast that are present, cultured yeast is often added to the must.
During the primary fermentation, the yeast cells feed on the sugars in the must and multiply, producing carbon dioxide gas and alcohol. The temperature during the fermentation affects both the taste of the end product, as well as the speed of the fermentation. For red wines, the temperature is typically 22 to 25 °C, and for white wines 15 to 18 °C. For every gram of sugar that is converted, about half a gram of alcohol is produced, so to achieve a 12% alcohol concentration, the must should contain about 24% sugars. The sugar percentage of the must is calculated from the measured density, the must weight, with the help of a saccharometer. If the sugar content of the grapes is too low to obtain the desired alcohol percentage, sugar can be added (chaptalization). In commercial winemaking, chaptalization is subject to local regulations.
During or after the alcoholic fermentation, malolactic fermentation can also take place, during which specific strains of bacteria convert malic acid into the milder lactic acid. This fermentation is often initiated by inoculation with desired bacteria.
With red wines, the must is pressed after the primary fermentation, which separates the skins and other solid matter from the liquid. With white, and rosé wine, there is no need to press. The wine is separated from the dead yeast (called its lees), and transferred to a new container for its secondary fermentation.
[edit] Secondary fermentation and Bulk Aging
During the secondary fermentation and aging process, which takes three to six months, the fermentation continues very slowly. The wine is kept under an airlock to protect the wine from oxidation. Proteins from the grape are broken down and the remaining yeast cells and other fine particles from the grapes are allowed to settle. Potassium bitartrate will also precipitate, a process which can be enhanced by cold stabilization to prevent the appearance of (harmless) tartrate crystals after bottling. The result of these processes is that the originally cloudy wine becomes clear. The wine can be racked during this process to remove the lees.
The secondary fermentation usually takes place in either large stainless steel vessels with a volume of several cubic meters of wine, or oak barrels, depending on the goals of the winemakers. Amateur winemakers often use glass carboys with a capacity of 5 to 25 liters (1 to 6 gallons) to produce their wine. The vessel used for the process depends on both the amount of wine that is being produced, the grapes being used, and the goals of the winemaker.
[edit] Blending and Bottling
Different batches of wine can be mixed before bottling in order to achieve the desired taste. The winemaker can correct perceived inadequacies by mixing wines from different grapes and batches that were produced under different conditions. These adjustments can be as simple as adjusting acid or tannin levels, to as complex as blending different varieties or vintages to achieve a consistent taste.
A final dose of sulfite is added to help preseve 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.[2]
[edit] References
- ^ Jancis Robinson (2003). Jancis Robinson's WINE COURSE, A guide to the world of wine. BBC worldwide Ltd., 39.
- ^ Wine Business Monthly 06/15/2006
[edit] See also
[edit] External links
- Pressedforwine.com -- Home Wine Making Information
- Jack Keller's Home Winemaking Website
- Home Winemaking information and advice
