Secrets and technologies of winemaking

Wine is one of the oldest drinks known to man.. It is believed that they learned how to make it in the Neolithic era in the territory of the modern Middle East. Today, winemaking is a complex technological and mechanized process, starting with the harvest of berries and ending with storage for optimal aging. From the article you will learn the basic concepts of winemaking and the key stages of this process.

Basic terms

It is believed that wine is one of the most harmonious drinks ever invented by man. During the tasting, a whole range of parameters are evaluated that determine the class and varietal affiliation. Evaluation is a complex process, during which it is necessary not only to identify taste, color and aroma, but also to differentiate them as much as possible. Read about grape wine at home.

The variety, quality and taste of wine is influenced by many characteristics that directly depend on the production technology.

Vintage

This is the year of ripening of the grape harvest from which a particular wine or other wine drink (cognac, brandy, champagne and others) was made. It is used in relation to elite varieties that are produced only in years of successful harvests. In many European countries, the term "millezim" is used, which is a synonym.

Varietal wine

It is a wine made from one specific variety. Classic wine drinks, usually divided according to the geographical location of the vineyards. The most famous varietal wines:

• Cabernet Sauvignon;
• Riesling;
• Muscat;
• Kadarka;

These wines have an individual and pure taste, preserved from ancient times.

According to the standards, varietal wine must contain at least 85% of the grapes indicated on the package. Otherwise, it will be considered assablative.

wine age

More often this concept is called endurance or aging.. The production technology involves the process of infusion, during which the drink acquires aroma, color and taste. However, the ripening period does not always affect the quality, which is why young and mature wines are distinguished, and some varieties are not suitable for aging at all (asti, muscat sparkling wines). 90% of all wine drinks on the market are aged for no more than one year.

An important role during aging is influenced by the place of storage, usually oak barrels are used, which give a specific taste. Even the place where wood for barrels is harvested has an impact on the quality of the drink.

Tannins

These are complex organic compounds (usually tannins and catechins) that do not contain nitrogen. Most of them are contained in the seeds, skin and ridge of the berries. They directly affect the taste, color and viscosity of the wine. The amount of tannins depends on the characteristics of production and variety, varies from 0.124 to 3.78 g / l.

Bouquet of wine

Is it the smell or aroma of wine, which appears when it interacts with oxygen in the air. Assessed by the sense of smell of a specially trained person - a wine taster (sommelier). The term "bouquet" is used only in relation to aged, elite and classic wines, emphasizing the complexity and harmony of their aroma. When describing a bouquet, its type, intensity, the presence or absence of shades, as well as the coherence of the aroma are distinguished.

Production

The process of making wine has not changed much since its invention. With the development of mankind, almost all manual stages of production have been replaced by automated ones, but some wineries still maintain traditions. It begins in the process of growing grapes, and ends with storage and aging. Winemaking technology is based on natural fermentation processes, during which grape must is divided into carbon dioxide and alcohol.

This one will tell about the grape press.

Scheme of winemaking production.

Sutirage

This is the process of pouring wine from one barrel to another in order to clean it of sediment, as well as softening tannins with oxygen. Required to enhance taste and smell. The process is not mandatory, it is often overlooked in the production of budget wine drinks. The use of pumps is not canon, almost manual transfusion is required. Up to several succulents can be made during the ripening process.

Filtering wine at home.

Sommeliers also use this mechanism when evaluating a drink, calling it decantation. This is the pouring of a finished drink from a bottle into a carafe to remove sediment and oxygenate.

Repair

This is the process of stirring or agitating the pulp in order to enhance the extraction process, since the skin of the berries requires constant contact with the liquid. It is in this phase that the wine begins to pick up coloring matter and tannins.

In the first days of the start of production, remontage is carried out up to several times, especially in the manufacture of red wines.

Batonage

The process of mixing already fermenting wine must, necessary for yeast sediments and pulp residues to rise from the bottom of the barrel or vat. In manual production, the procedure is carried out with a special stick - a loaf, which is why this stage got its name. Batonage allows you to achieve a uniform taste and color of raw materials.

deburbage

Translated from French, it means "cleansing from dirt." This is the process of settling the must before the start of fermentation, usually during the production of white wine. During this stage, the young wort is left for 12-20 hours so that the suspended particles settle to the bottom and do not fall into clean containers, where the fermentation process takes place directly. Today it is used only in private wineries to create elite and collection varieties.

Deburbage at home.

Assemblage

The process of blending several varieties of wine in order to obtain a better and more balanced taste and aroma. Depending on the mixing method, different assemblage methods are distinguished:

• Egalization- mixing wines of the same vintage from different containers;
• Blending- mix wine obtained from grapes from different sites or regions;
• cuvée- mixing within the same generic name or variety, but from different wineries.

Dosage

Adding a small amount of liquor to wine before final bottling. It is necessary to achieve the optimal sugar content in the drink, which directly affects its taste. Depending on the volume of dose or expedition liquor, the following classification of wines is given in the table.

Remuage

One of the technological stages in the production of sparkling wines. During the procedure, bottles with ready-made wine are placed on special music stands at an inclined angle. Every day, the containers are turned over in a certain pattern so that the sediment moves to the cork, and does not remain on the walls or in the drink. Remuage lasts 2-3 months.

The riddling process was invented by the French entrepreneur Nicole Clicquot, who founded the famous brand "Veuve Clicquot". A person who turns over bottles in the process of making sparkling wine is called a remuier.

disgorging

The next stage in the production of sparkling wines, following the remuage. During this procedure, the bottle, facing down, is uncorked so that the precipitate comes out under the pressure of carbon dioxide. After that, it is brought to a standing position, topped up with wine or expedition liquor, and then re-corked. The technique requires a certain skill and skill from the remuer, and is performed on a special device - gerita.

With disgorgement, the neck is quickly frozen with a special solution, the temporary lid is uncorked and the ice pops out.

What is an "angel's share"

Manufacturers of wine drinks (wine, rum, cognac, armagnac and others) call this romantic name the part of the product that evaporates through the finest pores of wooden barrels during aging. Depending on the climate, the "angel's share" can range from 1.5 to 7%.

A similar factor directly affects the aging period for different alcohols, for example, some varieties of wine and bourbon cannot be kept in a barrel for more than 7-8 years, since a significant part of the finished product is lost, and the drink itself acquires a rich woody aroma.

Sharma method

Technology for the production of sparkling wines, better known as the Sharma-Martinotti method. During the process, the secondary fermentation of the drink takes place in large volume sealed tanks, and then immediately bottled for subsequent sale. As a result, the wine not only has the necessary sparkling power, but also an unlimited shelf life.

Ingredients

The production process of wine drinks is a complex chemical reaction, which occurs as a result of fermentation, fermentation and subsequent pasteurization. To enhance the taste and speed of manufacturing products, various additives have been used for a long time.

Bentonite

A natural mineral of clay origin, which is used in winemaking to accelerate the process of must clarification and stabilization against colloidal turbidity. The substance has high adsorption rates, but oxidizing enzymes are additionally added to enhance the formation of sediment. Bentonite is introduced into the wine material in the form of a suspension at the rate of 1-2 g/l.

The mineral is actively used in the food industry as a component against caking and clumping of some products. In addition, it is widely used in agriculture as a biological additive for cattle.

Wort clarifiers

During the fermentation of wine, particles of must remain, yeast and cream of tartar, which leads to a cloudy drink. As a clarifier, various absorbents are used, with the help of which unwanted impurities precipitate. Such methods are usually used only in the industrial production of budget and middle-class wines, since when creating branded drinks, sediments are removed through long exposure.

The most common clarifiers are gelatin, bentonite and activated carbon.

Wort improvers

Making wine is a long and painstaking process that takes many years. Often on the shelves of stores you can find unripe drinks, in the manufacture of which various flavor enhancers and preservatives are used to reduce the sour taste, improve the aroma and extend the shelf life. For this purpose use:

• food flavors;
• acidity regulators;
• sweeteners;
• preservatives;
• dyes.

Such components are not used for the manufacture of vintage and collection wines, since the drink goes through a full technological cycle and acquires taste and aroma in a natural way.

Enzymes

biological process, in which fresh grape juice turns into wine is called fermentation or fermentation. During it, the yeast secrete natural enzymes - enzymes. It is they who convert fruit carbohydrates, releasing alcohol and carbon dioxide.

In classical winemaking, the fermentation process is controlled by temperature and transfusion, but in commercial production, various chemicals, such as sulfur dioxide or sorbic acid, are added to speed it up.

wine yeast

They are necessary for the transformation of the must into a wine drink.. In the course of their life, yeast breaks down carbohydrates, which is why alcohol is formed. In winemaking, several strains are used for this purpose, depending on the grape variety and type of drink.

An increase in temperature stimulates the reproduction of yeast cultures, which is why it is important to maintain optimal conditions during the fermentation of the pulp. Stopping the fermentation process for at least a few days leads to crop loss.

Anthocyanins

These are plant pigments (glycosides) that give the wine its characteristic color.. Most red grape varieties contain anthocyanins only in the skin, but some also have them in the pulp. In the process of fermentation, they are destroyed, therefore, during aging, it is necessary to observe technological conditions to preserve the color.

Pigments are useful for humans - they are rich in vitamin P and have a bacterial effect.

What is maceration

The process of infusing must on the hard parts of grapes to retain aromatics, anthocyanins and tannins. In the manufacture of white wine, maceration occurs before fermentation, it is short and does not require high temperatures. The process is more complicated in the production of red wine, since it is extremely important to preserve the taste and characteristic color. In this case, it occurs only during the fermentation period and under the influence of heat.

carbon dioxide

Carbonic or carbonic maceration is a rare fermentation technology. During it, not the pulp is used, but whole bunches of grapes, placed in sealed containers with carbon dioxide. As a result, fermentation occurs not under the influence of yeast, but by its own enzymes contained in the berries. Wine obtained using this method has a characteristic fruity taste and contains less tannins.

Biodynamics in winemaking

This is the direction of wine production, in which no chemical additives are used in the pasteurization and fermentation process. The drink is obtained only in a natural way, only manual methods are usually used in the production process. High demands are also placed on the cultivation of raw materials - the use of mineral fertilizers and fungicides is excluded. Biodynamic wine is produced in limited quantities, has a richer taste and aroma than made in other ways.

You can distinguish biodynamic wine by the presence of a certificate, which must be indicated on the packaging. The most famous of them is Demeter. Not only the drink itself is certified, but also the vineyard.

Video

This video talks about wine technology.

conclusions

1. wine making process- a complex biochemical process based on the principle of fermentation or fermentation of the must.
2. To determine the quality and grade of the drink, various characteristics are used. For example, vintage, bouquet and aging. Depending on the composition, the drink can be varietal or assemblage.
3. The technology for the production of wine drinks has not changed much since ancient times., starts from the moment of harvesting and processing the crop, ends with aging.
4. Commercial winemakers use a variety of ingredients to enhance flavor and fermentation speed. such as bentonite.
5. The drink acquires a characteristic taste and aroma during maceration.. It can be traditional - the pulp (crushed grapes) is infused, or carbon dioxide, when whole bunches are used for fermentation.

Read how to store grapes.