Remerciez-le!

Remerciez @Admin pour avoir partagé cet document gratuitement, de la manière la plus simple, en partageant sur les réseaux sociaux.

Wine guide Winemaking Introduction This is a general overview of the basic steps winemakers follow during the winemaking process There are exceptions and restrictions to the process outlined below that are unique to each country ? s wine regulations Sorti

Winemaking Introduction This is a general overview of the basic steps winemakers follow during the winemaking process There are exceptions and restrictions to the process outlined below that are unique to each country ? s wine regulations Sorting White Wine Red Wine Destem and Crush Destemmer Crusher Must Maceration and Press Press Stems separated Stems may be separated Must taken o ? the skins after pressing Fermentation Rosé Wine Must After a brief maceration must is taken o ? the skins during fermentation Fermentation Fermentation Vat Vat may be made of oak stainless steel or concrete Maceration and Press Must and skins kept in contact Free-run wine Press wine a fraction or all is used in ?nal blend with free-run wine Malolactic Fermentation ?? an optional stage following alcoholic fermentation that enhances wine ? s roundness texture and complexity Maturation Barrel For Aging Wine may be aged in either barrel or vat made of oak stainless steel or concrete Bottling Bottling Line Bottle Aging Making Still Wine S orting harvested grapes are sorted at the winery ? Whole bunches or clusters of healthy grapes are separated from damaged fruit leaves dirt etc before crush For some ?ne wines there ? s a selection process in the vineyard or berry-by-berry sorting D estem and Crush stems are separated and grapes are crushed ? Red grapes are completely or partially destemmed or left as whole clusters White grapes are almost always completely destemmed ? For reds a percentage of stems are sometimes kept during fermentation to a ?ect the structure color weight and texture of the wine ? Typically destemmed grapes are crushed to break open the skins ? Methods are employed not to break pips or seeds inside the grapes which impart unpleasant harsh elements to the wine ? At the end of crush the collected juice is called free-run juice Lower in tannins it is of the total juice from the grapes ? The crush yields a mixture of liquid skins and solids called must Maceration and Press the must may macerate soak together for a period before pressing ? For red wine the must macerates and undergoes fermentation to extract the phenolics tannins anthocyanins for color and avor compounds in the grapes Pressing occurs afterwards ? For rosé wines maceration is kept brief producing lightly colored juice that is separated from the red grape skins during fermentation ? For white wine grapes are pressed immediately before fermentation and the skins are removed The fermenting wine does not macerate with the skins ? Maceration is usually simultaneous with fermentation some winemakers extend it before or after fermentation or both ? Today ? s sophisticated in atable membrane and pneumatic presses can execute long slow periods of precise minute amounts of pressure for an extremely gentle pressing ? Top winemakers use various methods and high-tech presses to gently press grapes without crushing the seeds One traditional technique is to use only the weight of uncrushed berries on each other to do