Winemaking Process

Question 1

Basic Process 1-4

Answer 1

1. Grape Reception (Sorting)
   Less important for volume wines.
2. Destemming & Crushing.
   Both optional. Machine harvest will arrive stemless anyway.
   Crushing gently breaks the skin of the grapes and releases juice, known as free run juice. This can be vinified separately. Seeds are not crushed.
3. Pressing.
   Separates liquid from solid. Before fermentation for whites and after for reds. Gentle is best.

Vertical presses are traditional (especially in champagne). Pneumatic press more modern. Horizontal steel tube, filled with inflatable inner tube which is gradually filled with liquid to exert gentle, equal pressure on the juice in the tank.

Liquid released at different stages of the pressing has different qualities. More rustic and less fine towards the end.

4. Adjustments.
   Enrichment. In cooler climates, grape must (RCGM - a syrup) can be added to increase sugar levels.

Reverse Osmosis: removing water to concentrate sugars (but also everything else).

Acidification: addition of Tartric acid. Hot climates.
Deacidification: Adding alkaline. Cool climates.

Question 2

Alcoholic Fermentation.