2. Harvesting
• The basic ingredients of the wine manufacturing is grape.
When the grapes attain maximum maturity then the
grapes bunches are cut by ceseaur de coupe raisins (grape
scissor).
• The stalk of the grapes are taken out by a device called
stemmer /e grappes.
• in many
• warmer areas grapes are crushed within 12 hours.
3. Crushing
• There are many ways to crush grapes
Traditional method is foot trotting.
• Other popular methods are- hydraulic, revolving, bar press.
• After crushing the grapes ,the juice obtained at this stage is referred
as MUST/Mosto which contains water, glucose, fructose, sucrose,
acids and minerals.
4.
5.
6. Fermentation
• The must is kept into the fermenting stainless steel vats.
• In case of white wines skin is removed immediately after pressing.
• For red wine the skin is left with the juice.
• For rose skin is left for 24 hours.
• Fermentation takes place for 3 weeks (white wine) or may
• 2 to 14 weeks in case of red wine.
• Fermenting temperature required for red wine is 25 to 30 c and 15-20 c for
white wine.
• Alcohol is obtained due to fermentation . After completion wine obtained
is called free run wine (vin de gautte). The remaining pulp is pressed again
resulting in a dark wine called press wine (vin de presse).
7. • Press wine contains 11% abv, 0.2% sugar, co2, mallic acid, cream of
tartar, protein, Rabin, glycerol.
• The wild yeast dies when alcoholic strength reaches to 4%.
• Due to which Cultured yeast is used by wine makers.
8. Maturation
• After fermentation wine is matured in oak wood barrels .
• Maturing may be done for minimum 6-8 months and maximum for
years.
• In maturing process , there may be loss of wine due to evaporation
known as angels share. This should be compensated from other
barrels.
9. Racking
• Dead yeasts and impurities falls on the bottom of the barrel called lees.
• The wine is transferred to other clean barrel leaving behind the lees.
• Racking is done through out the maturing process , which may be twice or thrice.
• ABV- 14%.
10. Filtration
• Wines require clarification as they are cloudy and contains very fine
particles. It may be done through filteration and fining.
• Fining is done using – ising glass, egg white, gelatin, bentotine.
.
11. Blending
• Blending is a process of mixing wines of different years ,age, grapes
and regions to make a new wine with same unique flavour.
12. Bottling
• Wines are bottled in sterilised bottles .
• The bottles is capped with treated cork.
• Lebbled , foiled .
