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Wine Production Yoann Chelin

Wine Production Yoann Chelin. Wine exportation in the world. Wine Production in the world :Top 10. Wine Production : location in France. Viticulture Harvesting Stemming/Crushing Fermentation Draining Pressing Mixing Clarification Aging Bottleing. Wine Production : Main Steps.

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Wine Production Yoann Chelin

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  1. Wine ProductionYoann Chelin

  2. Wine exportation in the world

  3. Wine Production in the world :Top 10

  4. Wine Production : location in France

  5. Viticulture Harvesting Stemming/Crushing Fermentation Draining Pressing Mixing Clarification Aging Bottleing Wine Production : Main Steps

  6. Wine Production: Process

  7. Factors which inflence grape’s flavor: • climate of the vineyard’s region • drainage around the vines • humidity of the region • sun exposure. • soil quality Wine Production 1. Viticulture

  8. Grappes are picked up by hand or mechanically • Descision of harvest informed by level of sugar and acid • weather forecasts Wine Production 2. Harvesting

  9. Wine Production Stemming is the separation of the stems and grapes (which are sends to the press) 3. Stemming/Crushing Crushing: A horizontal press squeezes the broken grapes, separating the fresh juice (must) from the skins (marc) After crushing starts the fermentation process.

  10. sugar and acids that naturally react with wild yeasts • Vineyard adding their own yeasts • fermentation can take from 10 to 30 days to convert natural sugar to alcohol. Wine Production 4. Fermentation 5. Draining Liquid wine is drained from the vat without being pressed and go into barrels (free-run wine). The remaining pulp retains about 20% of the wine.

  11. The remaing pulp, after draining, is pressed to squeeze out the press wine. The press wine tends to be dark, harsh and unpalatable, and is mixed with free-run wine to produce something decent. Wine Production 6. Pressing 7. Mixing The free-run wine and press wine, always from the same source, are mixed together in appropriate ratios to obtain the desired balance.

  12. Clarification is the step of stabilisation of fermentation. • During clarification all remaining solids are removed from the fermented liquid. • Clarification done in numerous ways: • fining, a process that calls for the addition of substances that cause the solids in the liquid to adhere to one another and sink to the bottom of the vat • running the liquid through coarse and fine filters • siphoning the liquid off the top of the fermenting vats after the solids have settled to the bottom Wine Production 8. Clarification

  13. The final stage in vinification is aging the wine. At this point, the clarified wine is transferred into either wooden barrels or metal vats in which the wine is allowed to further mature and develop flavors. If a winemaker chooses to age the wine in wooden casks, he will be allowing the wine to pick up flavors from the wood, adding greater depth to its flavors. While this can add body to some wines, keep in mind that the “woody” flavor isn’t suited to all types of wine, hence the use of metal vats. Wine Production 9. Aging

  14. The final step of wine production. A dose of sulfite is added to help preserve the wine and prevent unwanted fermentation in the bottle. The wine bottles then are traditionally sealed with a cork, although alternative wine clossure such as synthetic corks and screwcaps, which are less subject to cork taint, are becoming increasingly popular. Wine Production 10. Bottleing

  15. Wine Production Les Grands Crus

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