Dear jbf777-ga
The processes involved in producing a glass of wine are:
Harvesting, Crushing, Pressing, Fermentation, Maturing and Finishing.
The calendar of wine making depends on the hemisphere that the
vineyard is located. In this example it is in the north hemisphere.
Cultivating the vine is an all year round process and the location of
the vineyard, country, region and even the direction the vineyard
faces can slightly affect the timing of various stages of the
cultivation.
A newly planted grape vine will take at least two years to bear fruit.
The vine can produce grapes for up to 50 years depending on
conditions. The vines are pruned at the end of autumn, after the
leaves have fallen (so that the vines can build up reserves for
winter). There are different methods of pruning depending on the type
of vine. For instance, the "goblet": six spurs with a maximum of two
productive buds; the "cordon": trained on wires to give protection
from winds. Another tasks for the winter is soil fertilization.
In the spring when the temperature reaches about 60 degrees Fahrenheit
(15 degrees Celsius), the vines begin to bud. The leaves then follow.
By May, the vine has flowered. It is now that there is a concern about
late frosts when a whole crop could be lost. Also the grape is under
attack from disease and parasites until harvesting.
During July through September, the grapes appear on the vine and begin
to mature and grow in sweetness. Some thinning is carried out to
ensure the sunlight reaches all the grapes. Depending on the warmth of
the region, harvest begins in late August to October. At the harvest,
wine makers restrict the number of grapes harvested. The rule is:
“higher quantity means lower quality”.
The calendar now differs between White, Red or Rose wine.
White and Rose Wine:
Pressing:
White grapes for white wine or red grapes for rose, are placed intact
(including stems and seeds) in press.
To prevent premature fermentation Sulphur dioxide added, this also
acts an antiseptic to prevent bacteria from growing. This mixture is
left to soak or "macerate" for up to 24 hours, depending on the
strength of flavor the wine maker wishes to attain. The stronger the
desired flavor, the longer the mixture is left soaking.
Fermentation:
The stems and skins are removed and the mixture is placed into another
vat for fermentation. Yeasts are added to transform the natural sugar
into alcohol. . The wine is kept at a steady temperature of 18-22°.
Sweeter wines (Rieslings, Gewurtzraminers, some German wines), are
made by cooling the wine or stopping the fermentation, then adding a
sweet juice. The fermentation process lasts 12 to 15 days. Filtering
or stabilisation may be need to remove impurities. Tartaric acid is
added to wine before bottling.
Bottling/Aging:
The wine maker now makes a decision on bottling immediately or aging
in barrels. Some may be aged for up to one year in oak barrels which
give the wine additional structure and flavor. However, most dry white
wines are bottled within a year after harvest.
Making Red Wine:
Crushing:
Red wine grapes are crushed without the stems and placed in
fermentation tanks immediately. Sulphur dioxide is added.
Fermentation:
Red wine attains its color and attributes from the skins and seeds.
Yeasts are added. The wine maker must pay close attention for the next
3 to 15 days. During the process, the skins ("the cap") float to the
top of the liquid, where they may to be attacked by bacteria and spoil
the wine. To avoid this, the cap is stirred to the bottom of the vat
sometimes several times each day.
Pressing:
When fermentation has finished pressing occurs.
Filtering/Stabilization:
Red wine is processed the same as white.
Aging/Bottling:
Depending on the type of wine, the region and the wine maker, to add
structure and flavour red wines mature in oak barrels anywhere from 3
months to 5 years. Finally, the wine is bottled and stored in cellars
for further aging, or shipped to distributors.
Sometime red wine undergoes a second fermentation known as Malolactic
fermentation. It sometimes occurs naturally or can be induced by the
winemaker at the same time as, or after, alcoholic fermentation. This
can add up to 18 days to the process.
Sources:
http://winedine.cln.com/wine/faq.asp?ID=3
http://www.bordeaux.com/d_making.html
http://www.vins-rhone.com/ANGLAIS/origins/making.htm
http://www.vinicolavalverdejo.com/nuestro_vino_der_ing.htm
Please ask for clarification of any part of this research, or if the
links do not work, before rating the answer.
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Request for Answer Clarification by
jbf777-ga
on
29 Nov 2002 09:29 PST
Hi -
Thanks for the thorough reply! I need some additional
information/clarification more specific to the schedule though... for
example, after the following paragraph:
---
During July through September, the grapes appear on the vine and begin
to mature and grow in sweetness. Some thinning is carried out to
ensure the sunlight reaches all the grapes. Depending on the warmth of
the region, harvest begins in late August to October.
---
But when does it typically end? And how long does it take to press
the grapes. I.e., I'd like to know the typical schedule (for an
average harvest)... For example: From July, the grapes appear on the
vine. By late August to October, they're harvested... harvest ends by
X month. Crushing begins by
X month, ends in X month, and pressing begins and ends in X month...
if the wine-maker decides to bottle right after harvest, by what month
is it all done by?
Thanks,
Jordan
|
Clarification of Answer by
answerfinder-ga
on
29 Nov 2002 12:53 PST
Dear jbf777-ga
The harvest ends when the grapes are no longer suitable for wine
making, normally by the end of October. The skill of the vineyard
owner is choosing the right day for the harvest.
This is an example of an average harvest but you must bear in mind
vineyards vary in size, transportation distance, the type of grape and
wine; and whether it is for immediate bottling and consumption or for
laying down.
Autumn, pruning.
Winter, fertilization.
April, the vines begin to bud. Prevention of pests and diseases
commences.
June – August, thinning of the grapes
Late August – October: Harvest. In this example mid-September, two
days (1.5 hectares) with a team of 40 people.
Grapes transported to the sorting table. Immediately after sorting,
100% destemmed but not crushed.
The grapes are then transported directly into the fermentation tank,
and dosed with sulfur.
The must is left to macerate for five days. The alcoholic fermentation
then takes approximately eight days.
After the maceration and fermentation period the wines are devatted.
After devatting the new wines are pressed with a horizontal press. The
new wine is placed in a closed tank where it is decanted for seven to
ten days. This whole process from harvesting takes altogether 23-30
days.
It is then transferred into oak barrels. The wines stay in barrel for
just over a year, the malolactic fermentation taking place at its own
pace.
The wines are transferred to a tank the following December or January,
approximately one month before bottling.
The bottled wines may be held for a further 12 – 24 months before
release.
These two vineyard sites are worth visiting to find out more.
http://www.vinexpress.com/wines/ligerbelair.htm
http://webwinery.com/SCMV/ProductionMethods.html
I hope this answers your clarification question.
answerfinder-ga
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