wine
WINE
Wine- wine has been defined by European commission as follows “Wine is the alcoholic beverage obtained from the fermentation of the juice of freshly gathered grapes, the fermentation taking place in the district of origin according to local tradition and practice.”
CLASSIFICATION OF WINE
Wine is classified on the basis of the following factors:
• Colour • Taste • Content
• Colour • Taste • Content
Colour
Wine is classified according to colour, such as white wine, red wine, rose wine (pink wine), and blush wine.
White wine White wine colour ranges from pale straw with a green tinge to dark gold. It is produced from both white and black grapes. If produced from black grapes, the skin of the grapes must be removed soon after crushing, to prevent the 'must' (pressed grapes), taking on the colour from the pigments present in the skin.
Red wine The colour of red wine ranges from purple when young and to brick red as it ages. It is produced form red grapes. The skin is allowed to remain with the fermenting must either throughout the process or half way through. The colouring pigments present in the skin give colour to the wine.
Rose wine This wine is light pink in colour which is produced from the mixture of white and red grapes or only form red grapes. The skin of the black grapes is allowed to remain in contact with the must, till the required tinge is obtained. It takes about 24 to 36 hours depending on the intensity of rose colour required. Once the required colour is obtained the skin is removed. It is legally permitted in some countries to blend small quantity of red with white wine.
Blush wine It is the new style of rose' wine developed in California, USA. Skins of black grapes are allowed to macerate with the must for a very short period whidi produces a very light pink-coloured wine.
White wine White wine colour ranges from pale straw with a green tinge to dark gold. It is produced from both white and black grapes. If produced from black grapes, the skin of the grapes must be removed soon after crushing, to prevent the 'must' (pressed grapes), taking on the colour from the pigments present in the skin.
Red wine The colour of red wine ranges from purple when young and to brick red as it ages. It is produced form red grapes. The skin is allowed to remain with the fermenting must either throughout the process or half way through. The colouring pigments present in the skin give colour to the wine.
Rose wine This wine is light pink in colour which is produced from the mixture of white and red grapes or only form red grapes. The skin of the black grapes is allowed to remain in contact with the must, till the required tinge is obtained. It takes about 24 to 36 hours depending on the intensity of rose colour required. Once the required colour is obtained the skin is removed. It is legally permitted in some countries to blend small quantity of red with white wine.
Blush wine It is the new style of rose' wine developed in California, USA. Skins of black grapes are allowed to macerate with the must for a very short period whidi produces a very light pink-coloured wine.
Taste
According to the taste, wine is classified into dry, medium, and sweet.
Dry wine It if produced when all the sugar is converted to alcohol.
Sweet wine If is obtained when there is some sugar left after fermentation, stopped naturally or intentionally by the manufacturer,
Medium it is neither too dry nor too sweet. It has traces of sugar left after the fermentation.
(red wines are dry and whites are both dry and sweet in taste. The tastes- dry and sweet – ranges from medium to extreme.)
Dry wine It if produced when all the sugar is converted to alcohol.
Sweet wine If is obtained when there is some sugar left after fermentation, stopped naturally or intentionally by the manufacturer,
Medium it is neither too dry nor too sweet. It has traces of sugar left after the fermentation.
(red wines are dry and whites are both dry and sweet in taste. The tastes- dry and sweet – ranges from medium to extreme.)
Content
Based on the content of the wine, wine is classified as still, sparkling, fortified, aromatized and tonic wine.
Still wine It is a kind of wine obtained by the natural fermentation process without anything else. The carbon dioxide (C02) produced during fermentation is allowed to escape. This wine is also termed as table wine. The alcoholic content is 10-14 per cent abv. Cabernet sauvignon is one of the most popular table wines.
Sparkling wine These are the wines bottled with the carbon dioxide produced during fermentation. The gas is prevented from escaping. The trapped gas is the result of secondary fermentation in the bottle or in the sealed tank. Some manufacturers impregnate the wine with the gas. It gives effervescence or sparkle to the wine. The alcoholic percentage is between 10 and 13 per cent glasses used for sparkling wine must be thick to withstand the pressure of the gas behind the Champagne is an example of this kind of wine.
fortified wine The alcoholic strength of the wine is increased with the addition of brandy either during or at the end of the fermentation. The alcoholic strength of the fortified wines range 16 to 22 per cent abv. This type of wine is also termed as heavy wine. Examples are sherry, port, Madeira, and Marsala.
Aromatized wine These wines are fortified and aromatized with herbs, bark, spices, roots, etc. the alcoholic content is 14-20 per cent abv. Vermouth is the most popular aromatized wine.
Tonic wine This wine has health improvers added to it.
Still wine It is a kind of wine obtained by the natural fermentation process without anything else. The carbon dioxide (C02) produced during fermentation is allowed to escape. This wine is also termed as table wine. The alcoholic content is 10-14 per cent abv. Cabernet sauvignon is one of the most popular table wines.
Sparkling wine These are the wines bottled with the carbon dioxide produced during fermentation. The gas is prevented from escaping. The trapped gas is the result of secondary fermentation in the bottle or in the sealed tank. Some manufacturers impregnate the wine with the gas. It gives effervescence or sparkle to the wine. The alcoholic percentage is between 10 and 13 per cent glasses used for sparkling wine must be thick to withstand the pressure of the gas behind the Champagne is an example of this kind of wine.
fortified wine The alcoholic strength of the wine is increased with the addition of brandy either during or at the end of the fermentation. The alcoholic strength of the fortified wines range 16 to 22 per cent abv. This type of wine is also termed as heavy wine. Examples are sherry, port, Madeira, and Marsala.
Aromatized wine These wines are fortified and aromatized with herbs, bark, spices, roots, etc. the alcoholic content is 14-20 per cent abv. Vermouth is the most popular aromatized wine.
Tonic wine This wine has health improvers added to it.
FAULTS IN WINE
Efforts are taken by everyone who handles wine to preserve its aroma profile and taste, but unfortunately some of wines acquire faulty characteristics due to many reasons. A good maker will identify them in the winery itself and take corrective measures. Following are the common faults and the reasons for them.
Excess sulphur
During the fermentation process sulphur dioxide (SO2) is added to check the actions of wild yeast. It also acts as preservative. Addition of too much of it leaves an unpleasant smell which resembles the smell of a burnt matchstick on the wine. However, it normally disappears when exposed to air either by decanting the wine or swirling in the glass.
Oxidation
During the ageing process, the air invades the wine through very fine pores of the wood and the alcohol interacts with the oxygen. When exposed to oxygen for a long period of time, white wine, especially, assumes a brownish colour. The wines, both white and red. acquire the aroma of 'sherry'. It may also go lifeless with dull and flat smell.
Corked or cork
Wine bottles are closed with cork to retain the characteristics and to preserve the quality and quantity of the content. During storing, the wine bottles are stored horizontally to prevent the cork from drying out. When stored horizontally, the cork comes in contact with the wine, swells, and does not allow the air to go in. The cork that is contaminated with strong mouldy smell by a substance called trichloranisole (TC A) during the sterilization process spoils the wine during the contact. The wine takes on the smell of the faulty cork. This should be returned to the supplier. However, it should not be confused with the wine with pieces of cork that may have been fallen while opening the bottle. This can be removed during decanting process.
Vinegar
Wine turns vinegar when it is exposed to oxygen for long duration and also by the activities of acetobacter bacteria if unchecked, which acts on alcohol and converts wine to vinegar.
Hydrogen Sulphide
This has the smell similar to a rotten egg. The wine takes on the smell of rotten egg when the yeasts react with sulphur dioxide during the fermentation. However, this fades away when the wine is decanted. This occurs mainly in red wine.
Formation of crystals
sometimes there may be the formation of potassium bitartrate crystals on the cork in the wine which may spoil the appearance of the wine. However, the crystals, which are also called a wine diamonds, can be retained in the bottle by pouring the wine gently into the glass. It is commonly found in German wines.
Foreign materials and sediments
Sometimes, wine may be contaminated by foreign material, such as splintered glass due to faulty bottling equipment Wines throw up sediments during ageing which can be removed by racking or decanting
Excess sulphur
During the fermentation process sulphur dioxide (SO2) is added to check the actions of wild yeast. It also acts as preservative. Addition of too much of it leaves an unpleasant smell which resembles the smell of a burnt matchstick on the wine. However, it normally disappears when exposed to air either by decanting the wine or swirling in the glass.
Oxidation
During the ageing process, the air invades the wine through very fine pores of the wood and the alcohol interacts with the oxygen. When exposed to oxygen for a long period of time, white wine, especially, assumes a brownish colour. The wines, both white and red. acquire the aroma of 'sherry'. It may also go lifeless with dull and flat smell.
Corked or cork
Wine bottles are closed with cork to retain the characteristics and to preserve the quality and quantity of the content. During storing, the wine bottles are stored horizontally to prevent the cork from drying out. When stored horizontally, the cork comes in contact with the wine, swells, and does not allow the air to go in. The cork that is contaminated with strong mouldy smell by a substance called trichloranisole (TC A) during the sterilization process spoils the wine during the contact. The wine takes on the smell of the faulty cork. This should be returned to the supplier. However, it should not be confused with the wine with pieces of cork that may have been fallen while opening the bottle. This can be removed during decanting process.
Vinegar
Wine turns vinegar when it is exposed to oxygen for long duration and also by the activities of acetobacter bacteria if unchecked, which acts on alcohol and converts wine to vinegar.
Hydrogen Sulphide
This has the smell similar to a rotten egg. The wine takes on the smell of rotten egg when the yeasts react with sulphur dioxide during the fermentation. However, this fades away when the wine is decanted. This occurs mainly in red wine.
Formation of crystals
sometimes there may be the formation of potassium bitartrate crystals on the cork in the wine which may spoil the appearance of the wine. However, the crystals, which are also called a wine diamonds, can be retained in the bottle by pouring the wine gently into the glass. It is commonly found in German wines.
Foreign materials and sediments
Sometimes, wine may be contaminated by foreign material, such as splintered glass due to faulty bottling equipment Wines throw up sediments during ageing which can be removed by racking or decanting
NAMING OF WINES
Any product produced for a consumer has to have a name for marketing. Wine is also named and it is printed on the label of the wine bottle. There are so many varieties of wines from various regions of different wine-producing countries with their names in the market. These are named in any of the following four methods.
Named after the grape variety used Some wines, especially the ones produced in Germany. Australia, the USA, and Alsace region of France, are named after the predominant grape variety used in the winemaking. Chardonnay. Cabernet Sauvignon, Riesling, Sylvaner, Zinfandel are some of the examples. The minimum amount of grape variety mentioned on the label used in the production varies from region to region and country to country, depending on the wine law of that place. In most of the European countries, the minimum of 85 per cent of the wine must come from the grapes mentioned on the label, in the USA it is 75 per cent, and in some regions in France it is 100 per cent. These wines have the characteristics of the predominant grape variety used in the production. Wines named after the grape variety are known as 'varietal wines'.
Named after place of origin The quality wines are generally named after their place of origin which may be large, such as region and district or smaller, such as communes, villages, vineyards, etc. The place of origin is normally delimited and controlled by the Government. The wines reflect the character of the soil, climate, grape, product ion methods, etc. of that area. The smaller the area, the higher the standard of the wine. Examples are Pauillac, Chateauneuf-du-Pape, Beaujolais, etc. The label also has a phrase meaning 'controlled name of origin'; for example, Appellation Pauillac Controlee.
Brand name Some wines are named after the producer, shipper, or the proprietor of the vineyard who tries to establish his/her brand by producing quality wines according to his/her style. Most of the time, the reputation of the producer is the basis for the choice.
Generic names some countries name their wines after well known wine districts that are noted for its typical style of wine. The wines so named may or may not have any resemblance to the wines of those regions. For example, Burgandy and Chablis. These wines must have the place of origin on the label. For example, California Chablis. This clearly informs the customer that the wine are made in California and it is different from the Chablis of france. Most generic wines are inexpensive and affordable wines for many customers.
Named after place of origin The quality wines are generally named after their place of origin which may be large, such as region and district or smaller, such as communes, villages, vineyards, etc. The place of origin is normally delimited and controlled by the Government. The wines reflect the character of the soil, climate, grape, product ion methods, etc. of that area. The smaller the area, the higher the standard of the wine. Examples are Pauillac, Chateauneuf-du-Pape, Beaujolais, etc. The label also has a phrase meaning 'controlled name of origin'; for example, Appellation Pauillac Controlee.
Brand name Some wines are named after the producer, shipper, or the proprietor of the vineyard who tries to establish his/her brand by producing quality wines according to his/her style. Most of the time, the reputation of the producer is the basis for the choice.
Generic names some countries name their wines after well known wine districts that are noted for its typical style of wine. The wines so named may or may not have any resemblance to the wines of those regions. For example, Burgandy and Chablis. These wines must have the place of origin on the label. For example, California Chablis. This clearly informs the customer that the wine are made in California and it is different from the Chablis of france. Most generic wines are inexpensive and affordable wines for many customers.
FACTOR INFLUENCING QUALITY OF WINE
The grape
The soil
Climate
Microclimate
Aspect
Viticulture
Vinification
Storage
Transportation
The soil
Climate
Microclimate
Aspect
Viticulture
Vinification
Storage
Transportation
THE GRAPE
Each grape variety has a distinct aroma and other features which play an important role in determining the kind of wine to be produced. To know more about grapes go to page grapes in the blog.
Constituents of grapes
Stalk skin pulp pips
Stalks stalks hold grapes in a bunch. It weighs around 3-7 % of the total weight of the harvest depending on the type of vine. Stalk contain tannisns, which are soluble in alcohol. Tannin contributes the following to the wine.
• Astringency
• Maintains quality
• Helps in coagulation with fining agent containing protein that is used during the clarification process.
Skin it is a natural cover to protect the contents inside the grape. The skin contains the pigments anthocyanes and flavones theat give colour to the wine. The skin is covered with a waxy substance called bloom which contains bacteria, moulds, and millions of wild and wine yeasts including saccharomyces ellipsodium in various forms which convert the grape sugar to alcohol.
Pulp It is a soft substance behind the skin of the grapes which contains liquid, sugar (glucose and fructose), and acids, such as tartaric, malic, and citric acids. It amounts to 80-85 per cent of the weight of the bunch. During the fermentation process, these acids interact with alcohol and produce 'esters' which provide bouquet to the wine. Other than these acids, the pulp also has other minerals which influence the taste and character of the wine. The water content of the pulp is about 80% and the sugar is between 10 and 25%, and the rest is acids. This composition depends on the variety of the grapes and the climatic conditions.
Pips these are the small seeds of grapes. These contain both tannins and oils. They give an unpleasantly bitter flavor to the wine and are discarded during winemaking.
Constituents of grapes
Stalk skin pulp pips
Stalks stalks hold grapes in a bunch. It weighs around 3-7 % of the total weight of the harvest depending on the type of vine. Stalk contain tannisns, which are soluble in alcohol. Tannin contributes the following to the wine.
• Astringency
• Maintains quality
• Helps in coagulation with fining agent containing protein that is used during the clarification process.
Skin it is a natural cover to protect the contents inside the grape. The skin contains the pigments anthocyanes and flavones theat give colour to the wine. The skin is covered with a waxy substance called bloom which contains bacteria, moulds, and millions of wild and wine yeasts including saccharomyces ellipsodium in various forms which convert the grape sugar to alcohol.
Pulp It is a soft substance behind the skin of the grapes which contains liquid, sugar (glucose and fructose), and acids, such as tartaric, malic, and citric acids. It amounts to 80-85 per cent of the weight of the bunch. During the fermentation process, these acids interact with alcohol and produce 'esters' which provide bouquet to the wine. Other than these acids, the pulp also has other minerals which influence the taste and character of the wine. The water content of the pulp is about 80% and the sugar is between 10 and 25%, and the rest is acids. This composition depends on the variety of the grapes and the climatic conditions.
Pips these are the small seeds of grapes. These contain both tannins and oils. They give an unpleasantly bitter flavor to the wine and are discarded during winemaking.
SOIL
Vineyards usually thrive where other crops struggle. Poor soils rich in minerals are best for the vine as they provide nutrients such as phosphorous, iron, potassium, magnesium and calcium all of which contribute to final taste of wine. Favoured soils are chalk, limestone, slate, sand, schist, gravel, pebbles, clay, alluvial and volcanic. These soils have good drainage and moisture retention to keep the vine roots healthy. Drainage is especially important, as the vine does not like to have wet feet. Soil is analyzed annually and any chemical deficiency is compensated for. Better vineyards yield 2-4 tonnes per acre per year. Vineyards are grown on a variety of soils, e.g.
a) Sherry —Vineyards in South Spain, chalky soil with some clay.
b) Italy—Vineyards in Tuscany producing Chianti. Italy's best known wines have very stony soils, where as Piedmont another region has a limestone soil with a high iron contest.
c) Port—Vineyards in Douro Valley or Northern Portugal has slaty soil.
d) Burgundy—Vineyards in Central Eastern France. The range of soils runs from a poor granitic soil to alkaline limestone.
e) Bordeaux has poor soils, mostly gravel or pebbles covering a base of limestone, clay and chalk.
f) In Champagne a poor, thin loam (fertile soil of clay and sand containing humus) top soil covers a chalky base, which drains the vine roots.
g) The weathered granite of Alsace is mixed with sandy gravel and alluvial soils.
h) In the Rhine and Mosel alleys of Germany the soil is slaty rich in minerals and limestone
It is true that the rich grower today has the resources which enable him to adjust nitrogen and mineral content, acidity and drainage, and so much so to compensate for deficiencies in his soil. Therefore it could be argued that the soil is not the all important factor in wine production that it once was. However, such treatments are expensive; most growers have to take their soil as they find it.
• Too much heat can produce dull flabby wines heavy in alcohol, useful in blending.
• Hailstorms rip the young shoots and thus reduce the yield or break the skins allowing moulds to form and rot them.
• Strong winds may blow pollen away during the flowering season.
• Too little sunshine leads to production of less sugar and less alcohol is produced.
• Frost in late spring will damage new shoots thus reducing size of crop. Various methods of combating the effect of late frosts are used. In Germany, Champagne and Chablis, oil stove known as SMUDGE POTS are set between the rows of vines to heat the air but these are particularly environmentally unfriendly. Another method is to spray the vines with water; the cold air will freeze the water, forming a coating of ice. This method is called Aspersion. The ice remains at freezing point (0°C) during frosts, protecting the vine from air at lower temperatures. This process has to be repeated. Large propellers are also used to disturb the air, as frost will only occur in still conditions.
• Cold or wet weather at flowering time may cause Coulure, which is non-pollination of some of the blossoms, causing the grapes either to fall off or never to develop.
• Cold or hot weather leads to prevention of berries from developing i.e Millerandage resulting in uneven sizes of grapes in a bunch and reducing the yield.
Wines made near the 30° lines of latitude, where mean temperature is much higher, will tend to be of lower quality than those near the 50° lines. Fermentation will be fast and resulting wine will be bland and uninteresting.
The most northerly of German vineyards are sited on the south racing has an excellent aspect, benefiting from the south facing slopes, the reflected sun from the river Rhine and the mist rising from the river early on summer mornings, allowing the vines to take in moisture through their leaves. Moreover there are often trees at top of slopes, these improve the humidity and together with the slopes behind the vines help to shield the crop from the cold north and north east .winds. At this point the river is very wide and the expanse of water moderates any changes in temperature.
In northern hemisphere, winter pruning usually starts after St. Vincent's day (22nd January) During the cold season, frost is welcomed as it helps to kill some organisms which cause diseases but if temperature tails below - 15°C the plants will die. In such a situation desparate measures like smudge pots of oily rags are lit and water is also sprayed i.e. Aspersion method is used to protect the vine.
In March stakes (Stout Sticks) and wires are renewed and strengthened. New grafted vines are planted. In most regions expected production life of each vine is about thirty years. In its first four years it is not mature enough to make good wine.
In April the soil is taken away from the base of the plant to aerate the soil and to collect the spring rains.
In May vines are dusted with sulphur to prevent oidium. Flowering takes place in late May or June and warm still days are required for pollination to take place. Weeding should be done continuously throughout the season. In June and July sprays of Bordeaux mixture (copper sulphate, slaked lime & water) are used to prevent black rot and downy mildew and summer pruning is carried out.
In August sulphuring continues until five weeks before vintage which starts in September. Warm sunny weather is needed to ripen the fruit.
In some areas the grower may leave his fruits even until into November or December to ripen and wither. Botrytis Cinerea or Noble rot may develop provides wines which are very sweet and also expensive. After Vintage time is spent in ploughing, manuring and tidying up the vineyards.
Birds can cause severe damage, there is no answer to the problem. Scarecrows are put as deterrents for the same.
One of first fungi to reach Europe was "Oidium Tuckeri" or powdery mildew. However the greatest attack on the vine was of root aphid called "Phylloxera Vastatrix, also called root witherer and is also recorded as a historical event in the history of wine production.
The powdery mildew caused by the fungus "Oidium Tuckeri" takes the form of a white Mycelium which first appears on young leaves and then spreads to the older leaves and grape producing brown spots that spreads till whole of berry is destroyed. This can be overcome by dusting the vines with sulphur.
The "Phylloxera Vastatrix " originally came from North America. It was first recorded in England in 1863 and in France in 1869. It reached Germany in 1874, destroyed the vines in Cognac in 1875, Champagne in 1890 and Jerez in 1894. The island of Cyprus missed the attack. In 1885, it was discovered in Australia.
When a vine is attacked by Phylloxera, it becomes stunted, bears few leaves and later the leaves become discoloured, withered and their edges turn back, also skins of the grape become wrinkled. The root develops swellings which are at first yellowish, then become rotten, and finally turn brown or black. These contain female parasites capable of reproduction by parthogenetic eggs, which can multiply rapidly.
Some American stocks Vitis Ruperia was brought to France and was found to be resistant to Phylloxera and it was discovered that if the roots of this plant are planted and grafted with best European scions on top,a vine could be developed which had root resistant to phylloxera.
There was lot of controversy regarding use of grafted vines as per orthodox vine growers, they felt its use results in crude and low quality wines. However, since there was no other way out, they finally had to accept it.
Other fungus which affects the vine is Peronospora came to Europe from America. The Cochylis is a moth which lays eggs on the grapes early in the season from which develop caterpillars. These spin a web around grapes and destroy them, then develop in to moths which lay further eggs in month of August.
Nicotine and Arsenical preparations are used to kill these insects.
However, one particular disease is very much welcomed by the vine growers which is a particular type of rot called Noble Rot and scientifically called Botrytis Cineria. The Botrytis is derived from two words of Latin origin i.e. Botrytis - meaning bunch of grapes and Cineria - meaning ashes
This rot is welcome by the vine growers as it feeds on acids and sugar. Since the rot consumes more of acids, therefore the percentage of sugar in grapes increases, which renders many chemical alterations and creates many new elements. It also secretes an antibody, which inhibits fermentation, resulting in very sweet wine. For production of natural sweet wine, this rot is welcome, therefore also referred as Welcome Rot.
However, this disease does not attack all the vines. It attacks only some clusters, some branches and thus a single vine may give us two completely different wines.
French: A Votre Sante! (Ah Vot-ruh
Sahn-tay) To Your Health!
German: Prosit! (Proh-sit) ! Cheers
Greek: Stin Eyiassou! (Stin Eye-eeyass-
ooh) To Your Health!
Hebrew: L'Chaim! (Le Hy-em) To Life!
Hungarian: Le! Le! Le! Egeszsegere
(Lay Lay Lay Egg-eshAy-ged-reh) Down! Down! Down!
To your health!
Italian: Cin! Cin! (Chin Chin) Cheers!
Japanese: Kampai! (Kam-pie) To an empty glass!
Mandarin: Gan bei! (Gan Bay) To an empty glass!
Polish: Na zdrowie! (Naz-droh-veeay)
To your health!
Portuguese: Saude (Sow-ooh-jee) Cheers!
Russian: Zdorovie (Zdo-ro-vee) To your health!
Serbo-Croat: Ziveli! (Zhi-vol-ee) To Life!
Spanish: Salud! (Sah-lud) To your health!
Swedish: Skal! (Skoll) Cheers!
Yiddish: Zei Gazunt! (Zye Gah-zoont) To your health
If wine maker is producing wine intended for early drinking the stalks are removed in a machine which the French call "Foulloir Egrappoire" The resulting wine will be low in tannin, the natural chemical in grape stalks will be low in tannin, the natural chemical in grape stalks which gives wine its keeping quality. Beoujolais Nouveau is one of wines made this way.
The colour of wine comes from grape skins white from white grapes so if a white wine is to be made from red grapes, the juice must be separated from skin immediately after pressing. Juice for Rose wine is left in contact with skin for a short time i.e. approximately one day i.e. 24 hours. In making of red wine, black grapes are used, occasionally with a small proportion of white grapes and after the grapes are crushed skin is left in contact with juice for a period during the first stage of fermentation for colour, tannin and other flavouring substances to pass from skins to the juice.
Another way in which pink wines can be made is by mingling red and white wines. Wines have also been dyed with Cochineal and other dyes to make them pink, but naturally they do not have flavour of Rose wine.
Unfermented must contains perhaps 24% sugar together with malic acid, tartaric acid, cream of tartar, protein, tannin and colouring matter. After fermentation, the fermented must contains typically 11 % alcohol and 0.2% sugar, together with carbon dioxide, malic acid, cream of tartar, protein, tannin, colouring matter and glycerol. The alcohol formed in production of wine is ethyl alcohol or ethanol (C2H5OH).
The fermentation process is affected by various yeasts i.e. wild yeasts and wine yeasts. Wild yeasts and the acetobacter are aerobic i.e. they require oxygen to live if allowed to develop ruin the wine. While wine yeasts however are anaerobic i.e. they develop in the absence of oxygen. To inhibit the development of wild yeasts wine makers add sulphur dioxide to unfermented must Thus the sulphur dioxide takes up any oxygen in the must and forms a film over the top preventing any oxygen getting through. This process is called sulphuring the wine. However, wild yeasts die when alcoholic content reaches 4% alcohol by volume. Fermentation is conversion of natural sugar into C02 gas and alcohol by the action of yeast. The word ferment comes from latin word 'Fervere which means to boil. In the process of fermentation, the saccharomycetes which is present on the grape skins multiplies rapidly in must and in presence of plenty of air, fermentation begins at once. The escaping gas causes surface to boil, bubble and hiss. It gradually simmers down as less and less sugar remains. During the period of violent fermentation the skins, pips and all the other entire residue in the must float to the top, forming a cap three or four feet thick. If the cap forms too quickly, it should be broken with wooden appliances to insure plenty of air for saccharomycetes. The first violent fermentation may take from a week to a month depending on temperature and climatic conditions. The average time is two weeks. In hot climate fermentation completes in over a week.
Traditionally must is put into fermenting vats made of wood but nowadays corrosion resistant stainless steel vats are used. White wines are fermented in a closed container at a temperature 45°F-65°F and this is a slow fermentation. Red wine fermentation takes place in an open container and is top fermentation which prevents oxidation. The temperature, range is 70°F - 90°F.
The reaction which takes place is as follows:
C6H12O6 +YEAST = 2C2H5OH + 2CO2 + HEAT
MALOLACTIC FERMENTATION
This fermentation takes place after the alcoholic fermentation and sometimes not until the spring following the harvest. It is conversion of malic acid into lactic acid and a little carbon dioxide If this takes place in bottle it will make the wine slightly sparkling (Petillant Or Spritzig) and cause a small amount of sediment to form, sometimes it will force the cork out of the bottle. This fermentation is carried out in vats or casks. In fresh wines there is bacterium which converts malic acid into lactic acid and carbon dioxide. By this process the wine becomes soft and less in acidic content.
MACERATION CARBONIQUE
This is the modern system of controlling the speed of fermentation. Whole grapes are put into the fermenting VAT, which is sealed and is fitted with, a valve, which allows carbon dioxide to escape when a certain pressure is reaches within the vat. The whole berries ferment causing them to burst and to give off carbon dioxide. This method of fermenting under pressure causes the colour pigment to be extracted very quickly, enabling the skins to be removed after a short time. This keeps the tannin content low and helps the production of a fast maturing wine Gamay grapes are frequently ferment by this method. Beaujolais Nauveau and Touraine Primeur are produced in this way. Wines produced by this method are low in tannin, soft, fruity and have distinct aroma of bubble gum. Today many producers add carbonic gas to vats to speed up the process. Apart from Beaujolais, producers France in areas like the ardeche use this method as well as some in California, Australia and Italy.
MACERATION PELLICULAIRE OR PREFERMENTATION MACERATION
This is the process of leaving the grape skins in contact with the must for a few hours prior to fermentation to extract a little more flavour. This is practiced for white wine production in the Loire. The colour for rose wine is obtained by the same method and lasts between 12 and 24 hours.
CUVAISON
The extraction of colour from the grape skins during the fermentation process for red wine production.
The wine is racked into fresh casks several times to completely remove the "Lees" to obtain a clear bright wine.
During the first racking carbon dioxide escapes and if wine is permitted to fall into an open cask from which it is pumped into clean casks, it absorbs oxygen. From then on the casks must be filled up to the bung so that an excessive quantity of oxygen is not absorbed. In further rackings care should be taken not to spoil the bouquet of wine. The cask should be racked by a pipe connected between the tapholes of the two casks. The wine should be allowed to gravitate till it reaches the same level in both the casks, after which the remainder can be blown by air. Some manufacturer also uses filters.
"Blue Fining" is used in those countries where it is permitted for precipitating heavy metals like zinc, iron and copper compounds with which vines may have been sprayed. This is done only after analysing wine for its metallic contamination. After a few hours fining settles as a bluish sludge which is removed by filtration or racking.
Aftertaste- It is the finish of a wine; the taste that lingers after swallowing,
Aroma -It means scents from the grapes.
Astringent - It tastes bitter, and gives a dehydrative sensation in the mouth.
Balanced- It means all components of wine in harmony (fruit, acid/tannin, finish).
Barrel-fermented It refers to white wine that is fermented in barrel instead of tank.
Body -It means tactile impression; feel of the wine on the palate, which ranges from tight to heavy (full).
Bouquet- It refers to various fragrances obtained during winemaking, ageing, and bottle age.
Buttery -It means rich, creamy aroma, and flavour associated with malolactic fermentation.
Character- It describes distinct attributes of a wine.
Chewy- it describes a very deep, tannic wine that has a mouth filling texture.
Clean- It means wine without disagreeable aroma or tastes.
Closed -It is a wine that needs to 'open up'; ageing, and/or decanting can help.
Coarse - It means rough texture; the opposite of smooth.
Earthy- It describes complexities like mushroom, mineral, or earth.
Elegance- It is a well-balanced and full wine that has a pleasant, distinct character.
Finesse- It means delicate and refined texture and structure.
Finish- It refers to the final impression a wine makes; ranges from short to long duration.
Firm - It describes the texture and structure of a wine; usually young tannic red.
Flabby/flat - It refers to a wine lacking in acidity and mouth feel; no structure or texture.
Flowed - It refers to a wine that is poorly made and shows mistakes.
Fleshy- It refers to a soft-textured wine.
Flinty - It is a mineral tone more often an aroma than flavour.
Floral- It refers to aromas of flowers, such as violets, gardenia, or honeysuckle.
Fruity - It refers to a wine with obvious fruit aromas and flavours, though not necessarily sweet.
Full-bodied It is a wine with rich, mouth-filling texture and weight on the palate; as opposed to thin.
Grassy- It refers to aromas and flavours of fresh ct grass or fresh herbs.
Green - It means unripe, tart, sometimes harsh flavor and texture.
Hard- It refers to a texture and structure that does not allow flavour perception.
Harsh- It refers to an unbalanced wine that is tough on the palate.
Herbaceous- It refers to a vegetal, grassy tone in aromas and flavours.
Hot- It means excessively high alcohol content that burns the palate.
Jammy- It means rich, semi-sweet with concentrated fruit character.
Lean- It refers to a wine with more acidity than fruit, not necessarily a flaw, especially for white wine. Legs- It refers to tear drop impressions of weightiness that is visible inside a wine glass.
Light-bodied It means soft, delicate wine; pleasant but light in aromas, flavours, and texture.
Lively - It refers to young, fruity with vivacious flavours.
Malolactic- It is a term that describes the conversion of hard, malic acid (green apple flavours) in wine to soft, lactic acid (rich, butter flavours).
Medium-bodied It is a wine with good weight and texture, less heavy than full-bodied.
Nose - It is the smell of a wine; aromas.
Nutty- It is the aroma found in sherry, Madeira, port, and 'cooked' wines.
Oaky- It refers to aromas and flavours contributed during barrel fermentation and/or ageing, such as vanilla, caramel or chocolate and smoke, spice, or toast.
Residual sugar- It refers to the amount of sugar left in wine after fermentation is complete.
Rich - It refers to weighty flavours and texture.
Round- It refers to smooth flavours and texture; well-balanced.
Simple -It is a light wine with limited aromas, flavours, and texture.
Smoky- It means aromas of smoke imparted by ageing wine in toasted barrels.
Spice - It describes certain subtle complexities in wine, such as cinnamon, clove, nutmeg, or pepper. Supple- It is a smooth, soft-textured wine.
Tannin - It refers to drying, astringent texture generally associated with full-bodied reds.
Tart - It refers to puckering acidity, can be a flaw when excessive.
Terroir- It is a French word reflecting the expression in a wine of the soil, climate, and farming methods of a vineyard site.
Thin- It refers to unpleasantly watery, lacking in flavour, intensity, and texture.
Toasty- It refers to pleasant aroma in wine, comes from toasting of oak barrels.
Vgetal- It refers to herbal, weedy aroma in wine with deep, rich aromas, and flavours.
Velvety - It refers to smooth-textured wine with deep, rich aromas, and flavours.
Vintage - It refers to year in which grapes were harvested and fermented to make a wine.
Yeasty - It means fresh dough, foil: or flavour.
a) Sherry —Vineyards in South Spain, chalky soil with some clay.
b) Italy—Vineyards in Tuscany producing Chianti. Italy's best known wines have very stony soils, where as Piedmont another region has a limestone soil with a high iron contest.
c) Port—Vineyards in Douro Valley or Northern Portugal has slaty soil.
d) Burgundy—Vineyards in Central Eastern France. The range of soils runs from a poor granitic soil to alkaline limestone.
e) Bordeaux has poor soils, mostly gravel or pebbles covering a base of limestone, clay and chalk.
f) In Champagne a poor, thin loam (fertile soil of clay and sand containing humus) top soil covers a chalky base, which drains the vine roots.
g) The weathered granite of Alsace is mixed with sandy gravel and alluvial soils.
h) In the Rhine and Mosel alleys of Germany the soil is slaty rich in minerals and limestone
It is true that the rich grower today has the resources which enable him to adjust nitrogen and mineral content, acidity and drainage, and so much so to compensate for deficiencies in his soil. Therefore it could be argued that the soil is not the all important factor in wine production that it once was. However, such treatments are expensive; most growers have to take their soil as they find it.
CLIMATE
The vine needs a good balance of moisture and heat. Temperature is ideally continental averaging 14°C-16°C (57°F-61°F). The lowest annual temperature necessary for the vine to flourish is 10°C (50°F). It is established that the vine needs about 69 cm (26 inches) of rain per year - mainly in winter and spring - and at least 1400 Hours of sunshine per year. A prolonged growing season allows the grape to develop and ripen slowly, resulting in more definite aromas and more pronounced fruit flavours.WEATHER PROBLEMS
• Too hot a sun will burn leaves. This will result in production of more sugar and will thus produce taste based wines with less of bouquet.• Too much heat can produce dull flabby wines heavy in alcohol, useful in blending.
• Hailstorms rip the young shoots and thus reduce the yield or break the skins allowing moulds to form and rot them.
• Strong winds may blow pollen away during the flowering season.
• Too little sunshine leads to production of less sugar and less alcohol is produced.
• Frost in late spring will damage new shoots thus reducing size of crop. Various methods of combating the effect of late frosts are used. In Germany, Champagne and Chablis, oil stove known as SMUDGE POTS are set between the rows of vines to heat the air but these are particularly environmentally unfriendly. Another method is to spray the vines with water; the cold air will freeze the water, forming a coating of ice. This method is called Aspersion. The ice remains at freezing point (0°C) during frosts, protecting the vine from air at lower temperatures. This process has to be repeated. Large propellers are also used to disturb the air, as frost will only occur in still conditions.
• Cold or wet weather at flowering time may cause Coulure, which is non-pollination of some of the blossoms, causing the grapes either to fall off or never to develop.
• Cold or hot weather leads to prevention of berries from developing i.e Millerandage resulting in uneven sizes of grapes in a bunch and reducing the yield.
Microclimate
This particular and usually beneficial climate prevails in a single vineyard or a group of vineyards or within a small region. It could be caused by hills or mountains protecting the vines from heavy winds or even a break in the mountain range allowing the air to freshen and fan the vines in very hot weather. Sometimes the angle of the sun. Especially the clear brilliant morning sun, will strike one vineyard more favourably than the other. The rise and fell of terrain will also have an effect as will location besides water for moisture and reflected heat. These subtle differences in atmospheric conditions, allied to the quality of soil and the grape variety used are the reasons why some vineyards have such outstanding reputation.Latitude
The wine producing countries of the world all lie in two belts around the earth, where the climate is not too cold nor too hot for the cultivation of vine. The lines of latitude which mark the two extreme variations are 30° and 50° in both the northern and southern hemispheres. The south of Englarid is on the very edge of the cold northern limit of vine production. Europe is ideally situated for wine growing and produces three-fourths of world's wine.Wines made near the 30° lines of latitude, where mean temperature is much higher, will tend to be of lower quality than those near the 50° lines. Fermentation will be fast and resulting wine will be bland and uninteresting.
Aspect
The northern hemisphere which has vines growing on south facing slopes will usually make finer wine, due to longer exposure to sunshine. Northerly aspects don’t have the same advantages and vines grown there are less likely to produce good wine.The most northerly of German vineyards are sited on the south racing has an excellent aspect, benefiting from the south facing slopes, the reflected sun from the river Rhine and the mist rising from the river early on summer mornings, allowing the vines to take in moisture through their leaves. Moreover there are often trees at top of slopes, these improve the humidity and together with the slopes behind the vines help to shield the crop from the cold north and north east .winds. At this point the river is very wide and the expanse of water moderates any changes in temperature.
Viticulture
This includes the cultivation of vines and carrying out various functions like ploughing or hoeing pruning, spraying, weeding, harvesting etc. all at the proper time to produce a good vine.In northern hemisphere, winter pruning usually starts after St. Vincent's day (22nd January) During the cold season, frost is welcomed as it helps to kill some organisms which cause diseases but if temperature tails below - 15°C the plants will die. In such a situation desparate measures like smudge pots of oily rags are lit and water is also sprayed i.e. Aspersion method is used to protect the vine.
In March stakes (Stout Sticks) and wires are renewed and strengthened. New grafted vines are planted. In most regions expected production life of each vine is about thirty years. In its first four years it is not mature enough to make good wine.
In April the soil is taken away from the base of the plant to aerate the soil and to collect the spring rains.
In May vines are dusted with sulphur to prevent oidium. Flowering takes place in late May or June and warm still days are required for pollination to take place. Weeding should be done continuously throughout the season. In June and July sprays of Bordeaux mixture (copper sulphate, slaked lime & water) are used to prevent black rot and downy mildew and summer pruning is carried out.
In August sulphuring continues until five weeks before vintage which starts in September. Warm sunny weather is needed to ripen the fruit.
In some areas the grower may leave his fruits even until into November or December to ripen and wither. Botrytis Cinerea or Noble rot may develop provides wines which are very sweet and also expensive. After Vintage time is spent in ploughing, manuring and tidying up the vineyards.
VINIFICATION
It refers to the method of making wine. The wine producers have a lot of options before them at each stage of making wine. Options on method oppressing, fermentation container, temperature control, type of wood for ageing, duration of ageing, blending, etc. are some of them. The decisions taken influence the character of wine. The wine produced in new world uses latest technology while the traditional winemaking countries follow the old methods of making wine. Each has its own characteristics. The time allowed for fermentation, temperature maintained during the fermentation, type of yeast used, and maturation containers—stainless steel or oak, fining agent used, ageing period, etc. determine the character of the wine.AGEING
Ageing determines the character of the wine. The longer the wine matured, the mellower and smoother will be the wine, taking the flavour of vanillin from the wood.STORING
Wines should be stored at appropriate temperature and in the rooms free from direct sun light and vibration. Wines should not be subjected to extreme fluctuation of temperature. Poor storage would mar the character of the wine.TRANSPORTATION Bottles should be transported and handled carefully during the transit.
PESTS AND DISEASES
Like all agricultural crops vine is subject to pests and diseases, in the form of birds, insects, fungi, viruses and weeds. The Vigneron (vineyard owner or grower) has steadily mastered the catastrophes of the last century, but the battle with the nature is a constant one.Birds can cause severe damage, there is no answer to the problem. Scarecrows are put as deterrents for the same.
One of first fungi to reach Europe was "Oidium Tuckeri" or powdery mildew. However the greatest attack on the vine was of root aphid called "Phylloxera Vastatrix, also called root witherer and is also recorded as a historical event in the history of wine production.
The powdery mildew caused by the fungus "Oidium Tuckeri" takes the form of a white Mycelium which first appears on young leaves and then spreads to the older leaves and grape producing brown spots that spreads till whole of berry is destroyed. This can be overcome by dusting the vines with sulphur.
The "Phylloxera Vastatrix " originally came from North America. It was first recorded in England in 1863 and in France in 1869. It reached Germany in 1874, destroyed the vines in Cognac in 1875, Champagne in 1890 and Jerez in 1894. The island of Cyprus missed the attack. In 1885, it was discovered in Australia.
When a vine is attacked by Phylloxera, it becomes stunted, bears few leaves and later the leaves become discoloured, withered and their edges turn back, also skins of the grape become wrinkled. The root develops swellings which are at first yellowish, then become rotten, and finally turn brown or black. These contain female parasites capable of reproduction by parthogenetic eggs, which can multiply rapidly.
Some American stocks Vitis Ruperia was brought to France and was found to be resistant to Phylloxera and it was discovered that if the roots of this plant are planted and grafted with best European scions on top,a vine could be developed which had root resistant to phylloxera.
There was lot of controversy regarding use of grafted vines as per orthodox vine growers, they felt its use results in crude and low quality wines. However, since there was no other way out, they finally had to accept it.
Other fungus which affects the vine is Peronospora came to Europe from America. The Cochylis is a moth which lays eggs on the grapes early in the season from which develop caterpillars. These spin a web around grapes and destroy them, then develop in to moths which lay further eggs in month of August.
Nicotine and Arsenical preparations are used to kill these insects.
Prevention of disease
The most well-known and favoured prevention for various diseases is by spraying Bordeaux mixture i.e., a mixture of copper sulphate, slaked lime and water.However, one particular disease is very much welcomed by the vine growers which is a particular type of rot called Noble Rot and scientifically called Botrytis Cineria. The Botrytis is derived from two words of Latin origin i.e. Botrytis - meaning bunch of grapes and Cineria - meaning ashes
This rot is welcome by the vine growers as it feeds on acids and sugar. Since the rot consumes more of acids, therefore the percentage of sugar in grapes increases, which renders many chemical alterations and creates many new elements. It also secretes an antibody, which inhibits fermentation, resulting in very sweet wine. For production of natural sweet wine, this rot is welcome, therefore also referred as Welcome Rot.
However, this disease does not attack all the vines. It attacks only some clusters, some branches and thus a single vine may give us two completely different wines.
TOASTS IN DIFFERENT LANGUAGES
Czech: Na Zdravi (Na zdrah vi) To Your HealthFrench: A Votre Sante! (Ah Vot-ruh
Sahn-tay) To Your Health!
German: Prosit! (Proh-sit) ! Cheers
Greek: Stin Eyiassou! (Stin Eye-eeyass-
ooh) To Your Health!
Hebrew: L'Chaim! (Le Hy-em) To Life!
Hungarian: Le! Le! Le! Egeszsegere
(Lay Lay Lay Egg-eshAy-ged-reh) Down! Down! Down!
To your health!
Italian: Cin! Cin! (Chin Chin) Cheers!
Japanese: Kampai! (Kam-pie) To an empty glass!
Mandarin: Gan bei! (Gan Bay) To an empty glass!
Polish: Na zdrowie! (Naz-droh-veeay)
To your health!
Portuguese: Saude (Sow-ooh-jee) Cheers!
Russian: Zdorovie (Zdo-ro-vee) To your health!
Serbo-Croat: Ziveli! (Zhi-vol-ee) To Life!
Spanish: Salud! (Sah-lud) To your health!
Swedish: Skal! (Skoll) Cheers!
Yiddish: Zei Gazunt! (Zye Gah-zoont) To your health
Wine making process
1. CRUSHING
The grapes are pressed in a number of different ways; the old foot trotting method is being used only in remote mountain districts now. Hydraulic and Archimedean screw presses are popular in some regions while the others use the revolving cylinder or the pneumatic bar press. This last is like a large balloon inside a cylinder. The balloon is placed amongst the grapes and then inflated forcing the juice out through slatted sides. The juice thus produced is called Must.If wine maker is producing wine intended for early drinking the stalks are removed in a machine which the French call "Foulloir Egrappoire" The resulting wine will be low in tannin, the natural chemical in grape stalks will be low in tannin, the natural chemical in grape stalks which gives wine its keeping quality. Beoujolais Nouveau is one of wines made this way.
The colour of wine comes from grape skins white from white grapes so if a white wine is to be made from red grapes, the juice must be separated from skin immediately after pressing. Juice for Rose wine is left in contact with skin for a short time i.e. approximately one day i.e. 24 hours. In making of red wine, black grapes are used, occasionally with a small proportion of white grapes and after the grapes are crushed skin is left in contact with juice for a period during the first stage of fermentation for colour, tannin and other flavouring substances to pass from skins to the juice.
Another way in which pink wines can be made is by mingling red and white wines. Wines have also been dyed with Cochineal and other dyes to make them pink, but naturally they do not have flavour of Rose wine.
2. FERMENTATION
Alcohol is derived from the fermentation of sugars with the emission of carbon dioxide, the fermentation being affected by various yeasts some of which are wild and other wine yeasts (Saccharomyces Ellipsoideus). Alcoholic liquors are made from various organic substances which do not contain sugar as well as those which do; but if there is no sugar present this have to be developed by the changing of starch into sugar with the aid of enzymes, as in the case of beer. Fermented liquors are or have been made from all manner of grapes, plums, apples, pears honey, sugarcane, barley, maize, wheat, rye, rice, the juice of palm tree and mare's milk. The main reason why grapes of all fruits, have most frequently been selected for this purpose is that they have high sugar content: many fruits sweet enough to eat have not enough sugar in them to make a sound drink.Unfermented must contains perhaps 24% sugar together with malic acid, tartaric acid, cream of tartar, protein, tannin and colouring matter. After fermentation, the fermented must contains typically 11 % alcohol and 0.2% sugar, together with carbon dioxide, malic acid, cream of tartar, protein, tannin, colouring matter and glycerol. The alcohol formed in production of wine is ethyl alcohol or ethanol (C2H5OH).
The fermentation process is affected by various yeasts i.e. wild yeasts and wine yeasts. Wild yeasts and the acetobacter are aerobic i.e. they require oxygen to live if allowed to develop ruin the wine. While wine yeasts however are anaerobic i.e. they develop in the absence of oxygen. To inhibit the development of wild yeasts wine makers add sulphur dioxide to unfermented must Thus the sulphur dioxide takes up any oxygen in the must and forms a film over the top preventing any oxygen getting through. This process is called sulphuring the wine. However, wild yeasts die when alcoholic content reaches 4% alcohol by volume. Fermentation is conversion of natural sugar into C02 gas and alcohol by the action of yeast. The word ferment comes from latin word 'Fervere which means to boil. In the process of fermentation, the saccharomycetes which is present on the grape skins multiplies rapidly in must and in presence of plenty of air, fermentation begins at once. The escaping gas causes surface to boil, bubble and hiss. It gradually simmers down as less and less sugar remains. During the period of violent fermentation the skins, pips and all the other entire residue in the must float to the top, forming a cap three or four feet thick. If the cap forms too quickly, it should be broken with wooden appliances to insure plenty of air for saccharomycetes. The first violent fermentation may take from a week to a month depending on temperature and climatic conditions. The average time is two weeks. In hot climate fermentation completes in over a week.
Traditionally must is put into fermenting vats made of wood but nowadays corrosion resistant stainless steel vats are used. White wines are fermented in a closed container at a temperature 45°F-65°F and this is a slow fermentation. Red wine fermentation takes place in an open container and is top fermentation which prevents oxidation. The temperature, range is 70°F - 90°F.
The reaction which takes place is as follows:
C6H12O6 +YEAST = 2C2H5OH + 2CO2 + HEAT
MALOLACTIC FERMENTATION
This fermentation takes place after the alcoholic fermentation and sometimes not until the spring following the harvest. It is conversion of malic acid into lactic acid and a little carbon dioxide If this takes place in bottle it will make the wine slightly sparkling (Petillant Or Spritzig) and cause a small amount of sediment to form, sometimes it will force the cork out of the bottle. This fermentation is carried out in vats or casks. In fresh wines there is bacterium which converts malic acid into lactic acid and carbon dioxide. By this process the wine becomes soft and less in acidic content.
MACERATION CARBONIQUE
This is the modern system of controlling the speed of fermentation. Whole grapes are put into the fermenting VAT, which is sealed and is fitted with, a valve, which allows carbon dioxide to escape when a certain pressure is reaches within the vat. The whole berries ferment causing them to burst and to give off carbon dioxide. This method of fermenting under pressure causes the colour pigment to be extracted very quickly, enabling the skins to be removed after a short time. This keeps the tannin content low and helps the production of a fast maturing wine Gamay grapes are frequently ferment by this method. Beaujolais Nauveau and Touraine Primeur are produced in this way. Wines produced by this method are low in tannin, soft, fruity and have distinct aroma of bubble gum. Today many producers add carbonic gas to vats to speed up the process. Apart from Beaujolais, producers France in areas like the ardeche use this method as well as some in California, Australia and Italy.
MACERATION PELLICULAIRE OR PREFERMENTATION MACERATION
This is the process of leaving the grape skins in contact with the must for a few hours prior to fermentation to extract a little more flavour. This is practiced for white wine production in the Loire. The colour for rose wine is obtained by the same method and lasts between 12 and 24 hours.
CUVAISON
The extraction of colour from the grape skins during the fermentation process for red wine production.
RACKING
This is the transfer of wine from one container to another leaving the "Lees" behind. "Lees" are nothing but impurities and superfluous solid matter comprising of spent yeast undesirable organisms, albumen, cream of tartar and tartarate of lime etc which wine throws.The wine is racked into fresh casks several times to completely remove the "Lees" to obtain a clear bright wine.
During the first racking carbon dioxide escapes and if wine is permitted to fall into an open cask from which it is pumped into clean casks, it absorbs oxygen. From then on the casks must be filled up to the bung so that an excessive quantity of oxygen is not absorbed. In further rackings care should be taken not to spoil the bouquet of wine. The cask should be racked by a pipe connected between the tapholes of the two casks. The wine should be allowed to gravitate till it reaches the same level in both the casks, after which the remainder can be blown by air. Some manufacturer also uses filters.
FINING
Racking itself is not sufficient for clarification. The wine has to be "fined" by precipitating the remaining solid with the aid of finings. The finings used are egg albumen, ising glass (a gelatin made from the swimming bladder of the sturgeon), white of an an egg. This protein matter combines with part of tank in the wine and forms an insoluble tannate film, which slowly precipitates acting as a filter. Bentonite, colloidal clay helps to precipitate unstable albumen. Too much albumen takes the colour out of red wine and gelatin absorbs a certain amount of tannin they should not be used in excess."Blue Fining" is used in those countries where it is permitted for precipitating heavy metals like zinc, iron and copper compounds with which vines may have been sprayed. This is done only after analysing wine for its metallic contamination. After a few hours fining settles as a bluish sludge which is removed by filtration or racking.
FILTRATION
Filtration can remove more suspended solids than several rackings. Usually asbestos sheet filters are used which are available in various grades including fine grades capable of removing the bacteria and sterilizing the wine.MATURING
If after fermentation wine is exposed to air, due to oxidation wine will turn into acetic acid or vinegar. It is stored in casks, bottles or other vessels filled right up leaving little or no air space. However, the wooden casks and most bottle corks allow a small amount of oxygen to pass through make biochemical changes that do not destroy the wine but mature it improving the flavour and texture. Red wines of quality improve with age. The better the quality of wine, the longer it takes to mature. White wines do not need to be matured as long as red wines and most should be drunk young. With maturation red wines change in colour from purplish bluish round the edges in the glass to a warm garnet shade. White wines with age take on a golden colourBLENDING
Most vintage wines are not blended: they are usually the individual wines from vineyards or part of vineyards grown in any one year, but some vintage wines such as port, champagne etc. are wines of one year, but the produce of many vineyards blended with discrimination. By blending wines of one year with another, a standard acceptable wine is developed with right amount of acidity, tannin, content etc.BOTTLING
The method of bottling depends on type of wine. Bottles are sterilized with sulphur dioxide and corks are washed in warm water, similarly treated with sulphur dioxide spin dried to remove sulphur dioxide and cork dust Then all wines are filled up to the underside of the corks, so as to leave no air space. After corking, the corks are wiped carefully to remove any dirt. The cork is further protected by covering with metal foil or by dipping in sealing wax. Originally lead alloy was used for foil, but nowadays aluminum is used. The corks used are made of oak, fireboard oak, plastic etc.Key terms
Acidity -It refers to natural acids in wine; gives balance and crisp, clean taste.Aftertaste- It is the finish of a wine; the taste that lingers after swallowing,
Aroma -It means scents from the grapes.
Astringent - It tastes bitter, and gives a dehydrative sensation in the mouth.
Balanced- It means all components of wine in harmony (fruit, acid/tannin, finish).
Barrel-fermented It refers to white wine that is fermented in barrel instead of tank.
Body -It means tactile impression; feel of the wine on the palate, which ranges from tight to heavy (full).
Bouquet- It refers to various fragrances obtained during winemaking, ageing, and bottle age.
Buttery -It means rich, creamy aroma, and flavour associated with malolactic fermentation.
Character- It describes distinct attributes of a wine.
Chewy- it describes a very deep, tannic wine that has a mouth filling texture.
Clean- It means wine without disagreeable aroma or tastes.
Closed -It is a wine that needs to 'open up'; ageing, and/or decanting can help.
Coarse - It means rough texture; the opposite of smooth.
Earthy- It describes complexities like mushroom, mineral, or earth.
Elegance- It is a well-balanced and full wine that has a pleasant, distinct character.
Finesse- It means delicate and refined texture and structure.
Finish- It refers to the final impression a wine makes; ranges from short to long duration.
Firm - It describes the texture and structure of a wine; usually young tannic red.
Flabby/flat - It refers to a wine lacking in acidity and mouth feel; no structure or texture.
Flowed - It refers to a wine that is poorly made and shows mistakes.
Fleshy- It refers to a soft-textured wine.
Flinty - It is a mineral tone more often an aroma than flavour.
Floral- It refers to aromas of flowers, such as violets, gardenia, or honeysuckle.
Fruity - It refers to a wine with obvious fruit aromas and flavours, though not necessarily sweet.
Full-bodied It is a wine with rich, mouth-filling texture and weight on the palate; as opposed to thin.
Grassy- It refers to aromas and flavours of fresh ct grass or fresh herbs.
Green - It means unripe, tart, sometimes harsh flavor and texture.
Hard- It refers to a texture and structure that does not allow flavour perception.
Harsh- It refers to an unbalanced wine that is tough on the palate.
Herbaceous- It refers to a vegetal, grassy tone in aromas and flavours.
Hot- It means excessively high alcohol content that burns the palate.
Jammy- It means rich, semi-sweet with concentrated fruit character.
Lean- It refers to a wine with more acidity than fruit, not necessarily a flaw, especially for white wine. Legs- It refers to tear drop impressions of weightiness that is visible inside a wine glass.
Light-bodied It means soft, delicate wine; pleasant but light in aromas, flavours, and texture.
Lively - It refers to young, fruity with vivacious flavours.
Malolactic- It is a term that describes the conversion of hard, malic acid (green apple flavours) in wine to soft, lactic acid (rich, butter flavours).
Medium-bodied It is a wine with good weight and texture, less heavy than full-bodied.
Nose - It is the smell of a wine; aromas.
Nutty- It is the aroma found in sherry, Madeira, port, and 'cooked' wines.
Oaky- It refers to aromas and flavours contributed during barrel fermentation and/or ageing, such as vanilla, caramel or chocolate and smoke, spice, or toast.
Residual sugar- It refers to the amount of sugar left in wine after fermentation is complete.
Rich - It refers to weighty flavours and texture.
Round- It refers to smooth flavours and texture; well-balanced.
Simple -It is a light wine with limited aromas, flavours, and texture.
Smoky- It means aromas of smoke imparted by ageing wine in toasted barrels.
Spice - It describes certain subtle complexities in wine, such as cinnamon, clove, nutmeg, or pepper. Supple- It is a smooth, soft-textured wine.
Tannin - It refers to drying, astringent texture generally associated with full-bodied reds.
Tart - It refers to puckering acidity, can be a flaw when excessive.
Terroir- It is a French word reflecting the expression in a wine of the soil, climate, and farming methods of a vineyard site.
Thin- It refers to unpleasantly watery, lacking in flavour, intensity, and texture.
Toasty- It refers to pleasant aroma in wine, comes from toasting of oak barrels.
Vgetal- It refers to herbal, weedy aroma in wine with deep, rich aromas, and flavours.
Velvety - It refers to smooth-textured wine with deep, rich aromas, and flavours.
Vintage - It refers to year in which grapes were harvested and fermented to make a wine.
Yeasty - It means fresh dough, foil: or flavour.
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