Autovinification Flashcards
Learn the process
Autovinification - what is it
Automatic Pumping over
It is a self-perpetuating process induced by the build up of pressure
Where was it developed
Algeria 1960s
What did they call it
The Ducellier System
Why did port companies use it
1 Shortage of labour
2 Isolated quintas had no electricity
3 When they did build central wineries power supply was too weak for sophisticated equipment
Stage 1
Crushed and partially destemmed grapes are pumped into the vats filled to within 75cm of the top
Stage 2
The vat is closed and the autovinification unit is screwed into place
Stage 3
The fermentation begins - as this happens co2 is given off and pressure build inside the vat
Stage 4
This drives the fermenting must into an escape valve which then spills out onto an open reservoir on top of the vat
Stage 5
Eventually this pressure will force the water out of a second valve into a smaller separate reservoir
Stage 6
When the water has been expelled the co2 that has built up into the vat escapes with explosive force through the valve
Stage 7
The fermenting must in the original reservoir falls back into the vat down the central reservation unit - spraying the floating cap of the grape skins so extracting colour and tannin
Stage 8
At the same moment the water in the second reservoir returns to the second valve again sealing in the co2 so the process repeats itself
How long does the cycle continue
Until the winemaker judges that significant grape sugar has been fermented to alcohol and significant colour has been extracted
What happens then
The wine is then run off and fortified
Does it get faster as it goes along
Yes the co2 at the beginning is slow but when fermentation is in full swing the pressure build up is such that the cycle only takes 10-15 minutes to complete
