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The art of living in Provence
WINE MAKING
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Wine is an alcoholic beverage obtained from the fermentation of grapes, which are the fruit of the vine tree (Vitis vinifera). In Europe, according to the legal definition, wine is the product obtained exclusively by alcoholic fermentation, total or partial, of fresh grapes, whether or not crushed, or of grape pulp. The transformation of grapes into wine is called vinification. The study of wine is oenology. The wide variety of wines that exist throughout the world can be explained by the differences in the types of soil, grape varieties, wine making methods or the cultivation of the vines. These differences produce wines that are not only red, rosé or white, but also dry or sweet, still or sparkling. Winemaking has become a way of life in many parts of the world and a large number of countries have become wine producers.
Winemaking
The following are the processes required for the transformation of must (the name for grape pulp) into wine. Some of these operations are necessary, such as the alcoholic fermentation, and others allow the profile of the wine to be refined, in terms of both its smell and its taste.
Red wine
Red wine is made by pressing the grapes after the fermentation has begun. Throughout this phase, the pulp remains in contact with the rest of the drop, which is rich in tannins, dyes, fragrances, minerals and proteins. These substances will then virtually dissolve in the pulp and will be present in the wine.
It is during this maceration that the sugar is converted into alcohol (fermentation) and the juice is enriched by the components of the pulp. The longer the maceration, the deeper the colour of the wine. The tannins also dissolve at a rate proportional to the duration of fermentation - the longer it is, the more the wine will age. During this phase, a sharp rise in temperature occurs, which is becoming increasingly controlled by temperature management techniques.
Red wine is made by pressing the grapes after the fermentation has begun. Throughout this phase, the pulp remains in contact with the rest of the drop, which is rich in tannins, dyes, fragrances, minerals and proteins. These substances will then virtually dissolve in the pulp and will be present in the wine.
It is during this maceration that the sugar is converted into alcohol (fermentation) and the juice is enriched by the components of the pulp. The longer the maceration, the deeper the colour of the wine. The tannins also dissolve at a rate proportional to the duration of fermentation - the longer it is, the more the wine will age. During this phase, a sharp rise in temperature occurs, which is becoming increasingly controlled by temperature management techniques.
White wine
White wine is produced by fermenting the grapes after the seeds, skins, stalks, etc. have all been removed, which explains why we can produce white wine from both red and white grapes. This is the case with Champagne, where the goal of the production process is to bring out the very best of the flavours, firstly from the grapes, then during the fermentation, and finally in the aging process.
The extraction of the juice and the separation of the solids is often preceded by de-stemming, crushing and draining before proceeding with the pressing. But these phases are avoided by many winemakers in order to reduce the amount of sediment. The choice is towards a progressive extraction of the juice followed by a period of settlement that eliminates all the suspended particles. Again, and even more so than for red wine, it is essential to control the temperature during the alcoholic fermentation, which takes place at between 18°C and 20°C and lasts for from 8 to 30 days depending on the type of wine desired.
Rosé wine.
Rosé wine is produced by a short period of maceration of black grapes, with the possible addition of white grapes. Rosé has no legal definition but the winemaking techniques are very strictly governed and in Europe the mixture of red and white wine to create a "rosé" coloured wine is not permitted. The first method is what is called "bleeding". This is the 'free run' juice - 20 to 25% of the total - that drips out naturally under the weight of the grapes and which will macerate for between 3 and 24 hours. The second method is pressing. A ripe harvest will colour the juice and the wine is made from white grapes. The third method involves a short cold maceration and then combining the run juice (first method) and the press juice (second method). Obtained from these three kinds of wine, where temperature control is a necessity, rosé wine has an appearance similar to that of a very pale red wine, but with the fruity freshness of white wine.
Rosé wine is produced by a short period of maceration of black grapes, with the possible addition of white grapes. Rosé has no legal definition but the winemaking techniques are very strictly governed and in Europe the mixture of red and white wine to create a "rosé" coloured wine is not permitted. The first method is what is called "bleeding". This is the 'free run' juice - 20 to 25% of the total - that drips out naturally under the weight of the grapes and which will macerate for between 3 and 24 hours. The second method is pressing. A ripe harvest will colour the juice and the wine is made from white grapes. The third method involves a short cold maceration and then combining the run juice (first method) and the press juice (second method). Obtained from these three kinds of wine, where temperature control is a necessity, rosé wine has an appearance similar to that of a very pale red wine, but with the fruity freshness of white wine.
Special wines
The goal in producing sparkling wine (including both champagne and other sparkling wines) is to allow the natural sugar and yeast found in the wine to trigger a second fermentation in the bottle. This bottle and it's cork must be able to resist the carbon dioxide which is formed under pressure. It is this which, when the bottle is opened, causes the wine to foam.
For this production, a still wine is used to which is added a mixture of yeast, purifying aids (to facilitate the ejection of sediment) and sugar (15 to 24 gms per litre) according to the final required pressure. The bottle is hermetically sealed and placed on racks to allow the yeast to convert the sugar into alcohol and carbon dioxide.
The goal in producing sparkling wine (including both champagne and other sparkling wines) is to allow the natural sugar and yeast found in the wine to trigger a second fermentation in the bottle. This bottle and it's cork must be able to resist the carbon dioxide which is formed under pressure. It is this which, when the bottle is opened, causes the wine to foam.
For this production, a still wine is used to which is added a mixture of yeast, purifying aids (to facilitate the ejection of sediment) and sugar (15 to 24 gms per litre) according to the final required pressure. The bottle is hermetically sealed and placed on racks to allow the yeast to convert the sugar into alcohol and carbon dioxide.
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