1The vine.docx

1、1The vineThe VineThe VineStage The Five Factors1 The Soil Limestonelongevity, alcoholic degree Clay Tannin, colour, body Silicaaromas, bouquet, fineness Schistharshness Humusastringence2 The Grape Varieties ex: the grape varieties of France A.O.C. RegionsWhite Redo AlsaceSylvanerRieslingGewurztramin

2、erMuscatChasselasPinot grisPinot noiro ChampagneChardonnayPinot noirPinot Meuniero JuraSavagnionPinot noirGamayo SavoieAltesseRoussetteMondeuseGamayo BourgogneChardonnay AligotPinot noirGamayo Ctes du RhneViognier Marsanne Clairette MuscatSyrahGrenacheCinsaulto ProvenceUgni BlancSyrah Grenache Cinsa

3、ult Mourvdreo BordeauxSauvignon Smillon MuscadelleCabernet- Sauvignon Cabernet Franc Merlot MalbecPetit Verdoto LoireChenin blanc Sauvignon Muscadet ChasselasCabernet Franc GamayPinot noir3 The Climate The vine is a plant which requires a temperate climateo Drought + sunshine = yield and sugar.4 The

4、 Vine-grower Grape variety selectiono Vitaceous familyTypes = 12Vitis Groups = 3 European = 1 specie Americain = 20 species Asiatic = 15 species Vitis Vinifera Chasselas Chardonnay Pinot noir Merlot Ect. The life of the vine The dormant period The weeping period The budding out period The blossoming

5、 period The berry setting period The veraison period (the beginning of the ripening phase and the change in colour of the berry) The maturity period Cure diseases: 2 examples Phylloxerao Roots covered with gall formed protruberances of different shapes and sizes. Botrytis (grey mould): bunches of gr

6、apes or single berries which turn brown and get covered with grey mould during damp and hot weather.o Two types:o a-The positive type o b-The ravaging type.5 Page 24 The Grape Composition : 75 - 85 % watero Pedicelo Bloomo Grape seeds o Grape skino Pulpo tannin, harshness o yeast o oil, tannin o col

7、our, tannin o Juice, sugar, aromas. Vinification of White Wine Vinification of White WineStage Explanations1 Maturity成熟 The control of maturity enables the evolution进展 of sugar to be followed, using a refractometer折射计. A control of the acids is also carried out,完成实现. These two procedures determine t

8、he date of harvest. Density measurements:o Baum = C.E.E.o Brix 白利糖度=U.S.A.o Oechsl = Switzerland, France.2 Transport As quickly as possible. Grapes intact 完整(aerated baskets).3 Crushing决定性的, De-stemming, De-stalking Manuel or Grape pump, which crushes压碎 and separates the stem茎秆 from the grape (optio

9、nal) and carries them to the wine press through a tube管子o slower fermentationo wine with less tannin单宁酸o Wine containing more alcohol.4 Pressing (white wines) Horizontal水平的 or vertical,垂直的 an average of three presses = 85 % of the liquid content of the grape.5 Vatting (wooden barrels桶 or stainless s

10、teel不锈钢 vats缸) Sulfating (sulphur dioxide), for:o Anti-oxidanto Bacteria selection (aerobes, anaerobes)o Facilitates the clarification (delays fermentation and facilitates the racking of the must)o Acidifies the must. Yeast 酵母addition (optional) Live yeast is added to the harvest for:o good fermenta

11、tiono Better conservation 保存of the wines.6 Fermentation (transformation of sugar to alcohol) Optionso chaptalization (addition of sugar)o yeast + sugar = alcohol (17 - 20 g of sugar per volume).7 Temperature adjustment Optionso 18 = 21 days (low temperature fermentation)o 28 = 3 days (temperature th

12、e most suitable). The less temperature, the moreo reduction of the CO2 debit (slower fermentation) more aroma and alcoholo the yeast improves the aromatic substanceso drier wines (fermented sugar is completely transformed)o more glycerol (fullness, conserves aromas).8 Barrel Stocking in vats option

13、For wines made without sulphur dioxide, a dosage of 5 g per hectolitre. Ageing in oak barrels in order to give:o more tannino more aroma.9 Barrel Malolactic fermentation control (reduction of the acidity level) Transformation of acidso Malic = Lactico Carbonic acid appears = CO2. Two Types of acids

14、presents呈现 in wine:o Citric acido Tartaric acid.10 Barrel Topping and Racking To prevent oxidation, the space between the liquid and the barrel is topped up加满. The wine is separated from the deposit (lees)沉淀物 by transfer from one barrel to another.11 Filtration Filter with either cellulose sheets or

15、 sea shell powder.End Bottling and laying down Vinification Red and Ros WineVinification Red and Ros WineStage Explanations1 Maturity The control of maturity enables the evolution of sugar to be measured with a refractometer. A control of the acids is also carried out. These two procedures determine

16、 the date of harvest. Density measurements:o Baum = C.E.E.o Brix = U.S.A.o Oechsl = Switzerland, France.2 Transport As quickly as possible. Intact (aerated baskets).3 Crushing, De-stemming, De-stalking Manual or Grape pump, which crushes and separates the stem from the grape (optional) and leads the

17、m to the wine press through a tubeo Slower fermentationo Wine with less tannino Wine containing more alcohol.4 Vatting (red) Macera tion for more:o Colouro Tannino Aromaso and better conservation.5 Sulfating (sulphur dioxide) for: Anti-oxidant. Bacteria selection (aerobes, anaerobes). Facilitates th

18、e clarification (delays fermentation and facilitates the racking of the must). Acidifies the must.6 Yeast addition Live yeast is added to the harvest (optional) for:o good fermentationo better conservation of the wines.7 Fermenting vat with a floating cap Treading (solid substances = skin and stalks

19、)o non homogeneous fermentationo difficult or light maceration for ros wines.8 Fermenting vat with an immersed cap (held in place with hurdles) Slower but more homogeneous fermentation. Better coloured and more astringent wines (better maceration).9 Fermenting vat with pumping over method Pumping th

20、e liquid from the bottom up to the top of the fermenting tank in order to wet the cap of skins and improve colour and flavour of the wine.10 Fermentation (transformation of sugar to alcohol) Optionso Chaptalizationo yeast + sugar = alcohol (17 - 20 g of sugar per volume).11 Temperature adjustment Op

21、tionso 18 = 21 days (low temperature fermentation).o 28 = 3 days. The less temperature, the moreo reduction of the CO2 debit (slower fermentation) more aroma and alcoholo the yeast improves the aromatic substanceso drier wines (fermented sugar is completely transformed)o more glycerol (fullness, con

22、serves aromas).12 End of fermentation Stoppage of the natural fermentation (disappearance of sugar, less than 1.5 - 1.8 g of residual sugar). CO2 is recuperated and transferred into a vat which is then saturated with CO2.13 Pressing (red with skins and stems) Optionso pneumatic wine press (using com

23、pressed air)o horizontal wine press: the press pivots and is equipped with a rubber tubeo vertical wine press (antique wine press).14 Blending Assemblage of free run wine and press wine. Stainless steel vats for cuve blending.15 Barrel Stocking in ageing vats (optional) Ageing in oak barrels for 3 t

24、o 30 months for:o more tannino more aroma.16 Barrel Sulfating of made wines (optional) For wines made without sulphur dioxide, a dosage of 5 g per hectolitre.17 Barrel Malolactic fermentation control (reduction of the acidity level) Transformation of acidso Malic = Lactic.o CO2 = Carbonic acid appea

25、rs. Two Types of acids presents in wine:o Citric acido Tartaric acid18 Barrel Topping and racking To prevent oxidation, the space between the liquid and the barrel is topped up. The wine is separated from the deposit (lies) by transfer from one barrel to another.19 Barrel Fining or Filtration (optional)Generally reserved for great wines.Clarification with:1) egg white2) fish glue3) gelatine4) beef blood5) clay powder6) Filtered with either cellulose sheets or sea shell powder7) etc.End Bottling and laying down