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Making Wine (Life cycle of a grape vine (Veraison (Sampling takes place…

- - - - Up to 5 litres of low concentration of organic acids, hormones, minerals and sugars is expelled from the cuts (or "wounds")
  - - - This color changing is due to the chlorophyll in the berry skin being replaced by anthocyanins (red wine grapes) and carotenoids (white wine grapes)
    - - the berries start to soften as they build up sugars.
    - - starts when 60-70% of grapes has changed colour
      - winemakers sample the sugar and see if the seed has turned brown
      - Squeeze the juice to refractometer which will show what the breaks of the grapes are
        
        Things to record (in a sample set template in Vintrace)
        
        Brix (sugar content)
        
        Can be used to infer the level of alcohol (i.e. brix/2 + 1)
        
        Add water to lower the alcohol
        
        pH
        
        TA (Titratable Acidity)
- - - - De-stam
- - - - 1) De-stamming
      - 2) Pressing
        
        The combination of the pulp and juice produces Must (Fraction types in Vintrace)
      - 3) Fermentation
        
        Done with skin which gives the wine colour
        
        maceration
        
        Extended skin contact
        
        Intensify
        
        Colour
        
        Tenon structure
        
        Acid coming from the grape skin
        
        gives red wine the bitterness and dry finish
        
        Which soften over time with aging
        
        Cap management
        
        Cap is the crusty top formed by the Must in the inner vessel
        
        Can grown unwanted bateria
        
        Punch down
        
        Breaking the cap
        
        Several times a day
        
        With Vintrace application, winemakers create a lab analysis template for pump over/punch down
        
        2 - 4 times a day
      - 4) Pressing
        
        Press the must against a seif gently to extract the juice into a tank
      - 5) Racking and ageing
        
        Almost all red wine is aged in oak barrel
        
        The transfer process from tanks to barrels is called racking, or barreling down
        
        Wine sits in barrel from 6 months to a few years
        
        Lees
        
        Dead yeast cells
        
        Skin parcticals
        
        Get stinky overtime
        
        In Vintrace, there is a Rack and Return operation
        
        2) Wrap the wine off the lees
        
        1) Rack the wine out of barrel
        
        3) And put the wine back to barrel
      - 5) Staves (as an alternative to barrel)
        
        Monitor free sulfur, so2, va, pH or TA
        
        Presents the wine from volatile acidity (vinegar)
  - - - 1) De-stamming
      - 2) Pressing (Extraction operation in Vintrace)
        
        Addictive are also added at this staage
      - 3) Fermentation
        
        It can occur
        
        artificially
        
        Add yeast
        
        "Seed" it from another already fermented wine
        
        naturally
        
        Convert the sugar in the juice into alcohol
        
        Barrel Ferment
        
        Fill a barrel 80% full with juice
        
        Stir later
        
        Malolactic fermentation
        
        Remove the tartness (i.e. sourness)
        
        Yes
        
        Chadonany
        
        No
        
        Sauvignon blanc
  - - - first
        
        makes the wine (base)
      - second
        
        makes the bubbles
    - - the wine goes either onto a rack or a cage, neck down, which the second fermentation is complete
      - riddle - the wine is rotated by hand or machine
      - for 6 months to 5 years
    - - After the tirage period, the neck of the bottle is frozen and the cap is removed
      - The pressure in the bottle causes the less to pop out
      - Add a sugar liquid to taste (dosage) - added per bottle
      - A cork is then placed in the bottle
    - - the wine goes back into storage for a settling period before it is labelled and packaged for sale
- - - - Those removed things are referred to as MOG and is recorded in Vintrace
    - - Winemaker sample the juice to determine when to do a press cut
        
        Pressing to hard will lead to bitterness of the seeds and more tannins from the skins