1The vine.docx

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