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Wine grapes.
Look up enology inWiktionary, the free dictionary.
Winemaking, or vinification, is the production of wine, starting with selection of the grapes or other produce and ending with bottling the finished wine. Although most wine is made from grapes, it may also be made from other fruit or non-toxic plant material. Mead is a wine that is made with honey being the primary ingredient after water.
Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation).
The science of wine and winemaking is known as oenology (in American English, enology).
Contents
1 Process
2 The grapes
3 Harvesting and destemming
4 Crushing and primary fermentation
4.1 Pressing
4.2 Pigeage
5 Cold and heat stabilization
6 Secondary fermentation and bulk aging
7 Malolactic fermentation
8 Laboratory tests
9 Blending and fining
10 Preservatives
11 Filtration
12 Bottling
13 Winemakers
14 See also
15 References
16 External links
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Process
Anatomy of a grape, showing the components extracted from each pressing.
After the harvest, the grapes are crushed and allowed to ferment. Red wine is made from the must (pulp) of red or black grapes that undergo fermentation together with the grape skins, while white wine is usually made by fermenting juice pressed from white grapes, but can also be made from must extracted from red grapes with minimal contact with the grapes' skins. Ros wines are made from red grapes where the juice is allowed to stay in contact with the dark skins long enough to pick up a pinkish color, but little of the tannins contained in the skins.
During this primary fermentation, which often takes between one and two weeks, yeast converts most of the sugars in the grape juice into ethanol (alcohol). After the primary fermentation, the liquid is transferred to vessels for the secondary fermentation. Here, the remaining sugars are slowly converted into alcohol and the wine becomes clear. Wine is then allowed to age in oak barrels before bottling, which add extra aromas to the wine, while others are bottled directly. The time from harvest to drinking can vary from a few months for Beaujolais nouveau wines to over twenty years for top wines. However, only about 10% of all red and 5% of white wine will taste better after five years than it will after just one year. Depending on the quality of grape and the target wine style, some of these steps may be combined or omitted to achieve the particular goals of the winemaker. Many wines of comparable quality are produced using similar but distinctly different approaches to their production; quality is dictated by the attributes of the starting material and not necessarily the steps taken during vinification..
Variations on the above procedure exist. With sparkling wines such as Champagne, an additional fermentation takes place inside the bottle, trapping carbon dioxide and creating the characteristic bubbles. Sweet wines are made by ensuring that some residual sugar remains after fermentation is completed. This can be done by harvesting late (late harvest wine), freezing the grapes to concentrate the sugar (ice wine), or adding a substance to kill the remaining yeast before fermentation is completed; for example, high proof brandy is added when making port wine. In other cases the winemaker may choose to hold back some of the sweet grape juice and add it to the wine after the fermentation is done, a technique known as ssreserve.
The process produces wastewater, pomace, and lees that require collection, treatment, and disposal or beneficial use.
The grapes
Harvested Cabernet Sauvignon grapes.
The quality of the grapes determines the quality of the wine more than any other factor. Grape quality is affected by variety as well as weather during the growing season, soil minerals and acidity, time of harvest, and pruning method. The combination of these effects is often referred to as the grape's terroir.
Grapes are usually harvested from the vineyard in the autumn (fall), in the northern hemisphere from early September until the beginning of November, or the middle of February until the beginning of March in the southern hemisphere.
The most common species of wine grape is Vitis vinifera, which includes nearly all varieties of European origin.
Harvesting and destemming
Main article: Harvest (wine)
Harvest is the picking of the grapes and in many ways the first step in wine production. Grapes are either harvested mechanically or by hand. The decision to harvest grapes is typically made by the winemaker and informed by the level of sugar (called rix), acid (TA or Titratable Acidity as expressed by tartaric acid equivalents)...(and so on)
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