1The vine.docx
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1Thevine
TheVine
TheVine
StageTheFiveFactors
1TheSoil
∙Limestone
longevity,alcoholicdegree
∙Clay
Tannin,colour,body
∙Silica
aromas,bouquet,fineness
∙Schist
harshness
∙Humus
astringence
2TheGrapeVarietiesex:
thegrapevarietiesofFrance
∙A.O.C.Regions
White
Red
oAlsace
Sylvaner
Riesling
Gewurztraminer
Muscat
Chasselas
Pinotgris
Pinotnoir
oChampagne
Chardonnay
Pinotnoir
PinotMeunier
oJura
Savagnion
Pinotnoir
Gamay
oSavoie
Altesse
Roussette
Mondeuse
Gamay
oBourgogne
ChardonnayAligoté
Pinotnoir
Gamay
oCôtesduRhône
ViognierMarsanneClairette
Muscat
Syrah
Grenache
Cinsault
oProvence
UgniBlanc
Syrah
Grenache
Cinsault
Mourvèdre
oBordeaux
SauvignonSémillonMuscadelle
Cabernet-SauvignonCabernetFrancMerlot
Malbec
PetitVerdot
oLoire
CheninblancSauvignonMuscadetChasselas
CabernetFrancGamay
Pinotnoir
3TheClimate
∙Thevineisaplantwhichrequiresatemperateclimate
oDrought+sunshine=yieldandsugar.
4TheVine-grower
∙Grapevarietyselection
oVitaceousfamily
Types=12
VitisGroups=3European=1specieAmericain=20species
Asiatic=15species
VitisViniferaChasselas
Chardonnay
Pinotnoir
Merlot
Ect.
Thelifeofthevine
∙Thedormantperiod
∙Theweepingperiod
∙Thebuddingoutperiod
∙Theblossomingperiod
∙Theberrysettingperiod
∙Theveraisonperiod(thebeginningoftheripeningphaseandthechangeincolouroftheberry)
∙Thematurityperiod
Curediseases:
2examples
∙Phylloxera
oRootscoveredwithgallformedprotruberancesofdifferentshapesandsizes.
∙Botrytis(greymould):
bunchesofgrapesorsingleberrieswhichturnbrownandgetcoveredwithgreymouldduringdampandhotweather.
oTwotypes:
oa-Thepositivetype
ob-Theravagingtype.
5Page24TheGrape
∙Composition:
75-85%water
oPedicel
oBloom
oGrapeseeds
oGrapeskin
oPulp
otannin,harshness
oyeast
ooil,tannin
ocolour,tannin
oJuice,sugar,aromas.
Vinification
ofWhiteWine
VinificationofWhiteWine
StageExplanations
1Maturity成熟
∙Thecontrolofmaturityenablestheevolution进展ofsugartobefollowed,usingarefractometer折射计.Acontroloftheacidsisalsocarriedout,完成实现.Thesetwoproceduresdeterminethedateofharvest.
∙Densitymeasurements:
oBaumé=C.E.E.
oBrix白利糖度=U.S.A.
oOechslé=Switzerland,France.
2Transport
∙Asquicklyaspossible.
∙Grapesintact完整(aeratedbaskets).
3Crushing决定性的,De-stemming,De-stalking
∙ManuelorGrapepump,whichcrushes压碎andseparatesthestem茎秆fromthegrape(optional)andcarriesthemtothewinepressthroughatube管子
oslowerfermentation
owinewithlesstannin单宁酸
oWinecontainingmorealcohol.
4Pressing(whitewines)
∙Horizontal水平的orvertical,垂直的anaverageofthreepresses=85%oftheliquidcontentofthegrape.
5Vatting(woodenbarrels桶orstainlesssteel不锈钢vats缸)
∙Sulfating(sulphurdioxide),for:
oAnti-oxidant
oBacteriaselection(aerobes,anaerobes)
oFacilitatestheclarification(delaysfermentationandfacilitatestherackingofthemust)
oAcidifiesthemust.
∙Yeast酵母addition(optional)Liveyeastisaddedtotheharvestfor:
ogoodfermentation
oBetterconservation保存ofthewines.
6Fermentation(transformationofsugartoalcohol)
∙Options
ochaptalization(additionofsugar)
oyeast+sugar=alcohol(17-20gofsugarpervolume).
7Temperatureadjustment
∙Options
o18°=21days(lowtemperaturefermentation)
o28°=3days(temperaturethemostsuitable).
∙Thelesstemperature,themore
oreductionoftheCO2debit(slowerfermentation)morearomaandalcohol
otheyeastimprovesthearomaticsubstances
odrierwines(fermentedsugariscompletelytransformed)
omoreglycerol(fullness,conservesaromas).
8BarrelStockinginvats–option
∙Forwinesmadewithoutsulphurdioxide,adosageof5gperhectolitre.
∙Ageinginoakbarrelsinordertogive:
omoretannin
omorearoma.
9BarrelMalolacticfermentationcontrol(reductionoftheaciditylevel)
∙Transformationofacids
oMalic=Lactic
oCarbonicacidappears=CO2.
∙TwoTypesofacidspresents呈现inwine:
oCitricacid
oTartaricacid.
10BarrelToppingandRacking
∙Topreventoxidation,thespacebetweentheliquidandthebarrelistoppedup加满.
∙Thewineisseparatedfromthedeposit(lees)沉淀物bytransferfromonebarreltoanother.
11Filtration
∙Filterwitheithercellulosesheetsorseashellpowder.
EndBottlingandlayingdown
Vinification
RedandRoséWine
VinificationRedandRoséWine
StageExplanations
1Maturity
∙Thecontrolofmaturityenablestheevolutionofsugartobemeasuredwitharefractometer.Acontroloftheacidsisalsocarriedout.Thesetwoproceduresdeterminethedateofharvest.
∙Densitymeasurements:
oBaumé=C.E.E.
oBrix=U.S.A.
oOechslé=Switzerland,France.
2Transport
∙Asquicklyaspossible.
∙Intact(aeratedbaskets).
3Crushing,De-stemming,De-stalking
∙ManualorGrapepump,whichcrushesandseparatesthestemfromthegrape(optional)andleadsthemtothewinepressthroughatube
oSlowerfermentation
oWinewithlesstannin
oWinecontainingmorealcohol.
4Vatting(red)
∙Macerationformore:
oColour
oTannin
oAromas
oandbetterconservation.
5Sulfating(sulphurdioxide)for:
∙Anti-oxidant.
∙Bacteriaselection(aerobes,anaerobes).
∙Facilitatestheclarification(delaysfermentationandfacilitatestherackingofthemust).
∙Acidifiesthemust.
6Yeastaddition
∙Liveyeastisaddedtotheharvest(optional)for:
ogoodfermentation
obetterconservationofthewines.
7Fermentingvatwithafloatingcap
∙Treading(solidsubstances=skinandstalks)
ononhomogeneousfermentation
odifficultorlightmacerationforroséwines.
8Fermentingvatwithanimmersedcap(heldinplacewithhurdles)
∙Slowerbutmorehomogeneousfermentation.
∙Bettercolouredandmoreastringentwines(bettermaceration).
9Fermentingvatwithpumpingovermethod
∙Pumpingtheliquidfromthebottomuptothetopofthefermentingtankinordertowetthecapofskinsandimprovecolourandflavourofthewine.
10Fermentation(transformationofsugartoalcohol)
∙Options
oChaptalization
oyeast+sugar=alcohol(17-20gofsugarpervolume).
11Temperatureadjustment
∙Options
o18°=21days(lowtemperaturefermentation).
o28°=3days.
∙Thelesstemperature,themore
oreductionoftheCO2debit(slowerfermentation)morearomaandalcohol
otheyeastimprovesthearomaticsubstances
odrierwines(fermentedsugariscompletelytransformed)
omoreglycerol(fullness,conservesaromas).
12Endoffermentation
∙Stoppageofthenaturalfermentation(disappearanceofsugar,lessthan1.5-1.8gofresidualsugar).
∙CO2isrecuperatedandtransferredintoavatwhichisthensaturatedwithCO2.
13Pressing(redwithskinsandstems)
∙Options
opneumaticwinepress(usingcompressedair)
ohorizontalwinepress:
thepresspivotsandisequippedwitharubbertube
overticalwinepress(antiquewinepress).
14Blending
∙Assemblageoffreerunwineandpresswine.
∙Stainlesssteelvatsfor‘cuvée’blending.
15BarrelStockinginageingvats(optional)
∙Ageinginoakbarrelsfor3to30monthsfor:
omoretannin
omorearoma.
16BarrelSulfatingofmadewines(optional)
∙Forwinesmadewithoutsulphurdioxide,adosageof5gperhectolitre.
17BarrelMalolacticfermentationcontrol(reductionoftheaciditylevel)
∙Transformationofacids
oMalic=Lactic.
oCO2=Carbonicacidappears.
∙TwoTypesofacidspresentsinwine:
oCitricacid
oTartaricacid
18BarrelToppingandracking
∙Topreventoxidation,thespacebetweentheliquidandthebarrelistoppedup.
∙Thewineisseparatedfromthedeposit(lies)bytransferfromonebarreltoanother.
19BarrelFiningorFiltration(optional)
Generallyreservedforgreatwines.
Clarificationwith:
1)eggwhite
2)fishglue
3)gelatine
4)beefblood
5)claypowder
6)Filteredwitheithercellulosesheets
orseashellpowder
7)etc.
EndBottlingandlayingdown