1The vineWord下载.docx
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Chasselas
Pinotgris
Pinotnoir
oChampagne
Chardonnay
PinotMeunier
oJura
Savagnion
Gamay
oSavoie
Altesse
Roussette
Mondeuse
oBourgogne
ChardonnayAligoté
oCô
tesduRhô
ne
ViognierMarsanneClairette
Syrah
Grenache
Cinsault
oProvence
UgniBlanc
Syrah
Grenache
Cinsault
Mourvè
dre
oBordeaux
SauvignonSé
millonMuscadelle
Cabernet-SauvignonCabernetFrancMerlot
Malbec
PetitVerdot
oLoire
CheninblancSauvignonMuscadetChasselas
CabernetFrancGamay
3TheClimate
∙Thevineisaplantwhichrequiresatemperateclimate
oDrought+sunshine=yieldandsugar.
4TheVine-grower
∙Grapevarietyselection
oVitaceousfamily
Types=12
VitisGroups=3European=1specieAmericain=20species
Asiatic=15species
VitisViniferaChasselas
Chardonnay
Pinotnoir
Merlot
Ect.
Thelifeofthevine
∙Thedormantperiod
∙Theweepingperiod
∙Thebuddingoutperiod
∙Theblossomingperiod
∙Theberrysettingperiod
∙Theveraisonperiod（thebeginningoftheripeningphaseandthechangeincolouroftheberry）
∙Thematurityperiod
Curediseases:
2examples
∙Phylloxera
oRootscoveredwithgallformedprotruberancesofdifferentshapesandsizes.
∙Botrytis（greymould）:
bunchesofgrapesorsingleberrieswhichturnbrownandgetcoveredwithgreymouldduringdampandhotweather.
oTwotypes:
oa-Thepositivetype
ob-Theravagingtype.
5Page24TheGrape
∙Composition:
75-85%water
oPedicel
oBloom
oGrapeseeds
oGrapeskin
oPulp
otannin,harshness
oyeast
ooil,tannin
ocolour,tannin
oJuice,sugar,aromas.
Vinification
ofWhiteWine
VinificationofWhiteWine
StageExplanations
1Maturity成熟
∙Thecontrolofmaturityenablestheevolution进展ofsugartobefollowed,usingarefractometer折射计.Acontroloftheacidsisalsocarriedout,完成实现.Thesetwoproceduresdeterminethedateofharvest.
∙Densitymeasurements:
oBaumé
=C.E.E.
oBrix白利糖度=U.S.A.
oOechslé
=Switzerland,France.
2Transport
∙Asquicklyaspossible.
∙Grapesintact完整（aeratedbaskets）.
3Crushing决定性的,De-stemming,De-stalking
∙ManuelorGrapepump,whichcrushes压碎andseparatesthestem茎秆fromthegrape（optional）andcarriesthemtothewinepressthroughatube管子
oslowerfermentation
owinewithlesstannin单宁酸
oWinecontainingmorealcohol.
4Pressing（whitewines）
∙Horizontal水平的orvertical,垂直的anaverageofthreepresses=85%oftheliquidcontentofthegrape.
5Vatting（woodenbarrels桶orstainlesssteel不锈钢vats缸）
∙Sulfating（sulphurdioxide）,for:
oAnti-oxidant
oBacteriaselection（aerobes,anaerobes）
oFacilitatestheclarification（delaysfermentationandfacilitatestherackingofthemust）
oAcidifiesthemust.
∙Yeast酵母addition（optional）Liveyeastisaddedtotheharvestfor:
ogoodfermentation
oBetterconservation保存ofthewines.
6Fermentation（transformationofsugartoalcohol）
∙Options
ochaptalization（additionofsugar）
oyeast+sugar=alcohol（17-20gofsugarpervolume）.
7Temperatureadjustment
o18°
=21days（lowtemperaturefermentation）
o28°
=3days（temperaturethemostsuitable）.
∙Thelesstemperature,themore
oreductionoftheCO2debit（slowerfermentation）morearomaandalcohol
otheyeastimprovesthearomaticsubstances
odrierwines（fermentedsugariscompletelytransformed）
omoreglycerol（fullness,conservesaromas）.
8BarrelStockinginvats–option
∙Forwinesmadewithoutsulphurdioxide,adosageof5gperhectolitre.
∙Ageinginoakbarrelsinordertogive:
omoretannin
omorearoma.
9BarrelMalolacticfermentationcontrol（reductionoftheaciditylevel）
∙Transformationofacids
oMalic=Lactic
oCarbonicacidappears=CO2.
∙TwoTypesofacidspresents呈现inwine:
oCitricacid
oTartaricacid.
10BarrelToppingandRacking
∙Topreventoxidation,thespacebetweentheliquidandthebarrelistoppedup加满.
∙Thewineisseparatedfromthedeposit（lees）沉淀物bytransferfromonebarreltoanother.
11Filtration
∙Filterwitheithercellulosesheetsorseashellpowder.
EndBottlingandlayingdown
Vinification
RedandRosé
Wine
VinificationRedandRosé
StageExplanations
1Maturity
∙Thecontrolofmaturityenablestheevolutionofsugartobemeasuredwitharefractometer.Acontroloftheacidsisalsocarriedout.Thesetwoproceduresdeterminethedateofharvest.
oBrix=U.S.A.
2Transport
∙Intact（aeratedbaskets）.
3Crushing,De-stemming,De-stalking
∙ManualorGrapepump,whichcrushesandseparatesthestemfromthegrape（optional）andleadsthemtothewinepressthroughatube
oSlowerfermentation
oWinewithlesstannin
4Vatting（red）
∙Macerationformore:
oColour
oTannin
oAromas
oandbetterconservation.
5Sulfating（sulphurdioxide）for:
∙Anti-oxidant.
∙Bacteriaselection（aerobes,anaerobes）.
∙Facilitatestheclarification（delaysfermentationandfacilitatestherackingofthemust）.
∙Acidifiesthemust.
6Yeastaddition
∙Liveyeastisaddedtotheharvest（optional）for:
obetterconservationofthewines.
7Fermentingvatwithafloatingcap
∙Treading（solidsubstances=skinandstalks）
ononhomogeneousfermentation
odifficultorlightmacerationforrosé
wines.
8Fermentingvatwithanimmersedcap（heldinplacewithhurdles）
∙Slowerbutmorehomogeneousfermentation.
∙Bettercolouredandmoreastringentwines（bettermaceration）.
9Fermentingvatwithpumpingovermethod
∙Pumpingtheliquidfromthebottomuptothetopofthefermentingtankinordertowetthecapofskinsandimprovecolourandflavourofthewine.
10Fermentation（transformationofsugartoalcohol）
oChaptalization
11Temperatureadjustment
=21days（lowtemperaturefermentation）.
=3days.
12Endoffermentation
∙Stoppageofthenaturalfermentation（disappearanceofsugar,lessthan1.5-1.8gofresidualsugar）.
∙CO2isrecuperatedandtransferredintoavatwhichisthensaturatedwithCO2.
13Pressing（redwithskinsandstems）
opneumaticwinepress（usingcompressedair）
ohorizontalwinepress:
thepresspivotsandisequippedwitharubbertube
overticalwinepress（antiquewinepress）.
14Blending
∙Assemblageoffreerunwineandpresswine.
∙Stainlesssteelvatsfor‘cuvé
e’blending.
15BarrelStockinginageingvats（optional）
∙Ageinginoakbarrelsfor3to30monthsfor:
16BarrelSulfatingofmadewines（optional）
17BarrelMalolacticfermentationcontrol（reductionoftheaciditylevel）
oMalic=Lactic.
oCO2=Carbonicacidappears.
∙TwoTypesofacidspresentsinwine:
oTartaricacid
18BarrelToppingandracking
∙Topreventoxidation,thespacebetweentheliquidandthebarrelistoppedup.
∙Thewineisseparatedfromthedeposit（lies）bytransferfromonebarreltoanother.
19BarrelFiningorFiltration（optional）
Generallyreservedforgreatwines.
Clarificationwith:
1）eggwhite
2）fishglue
3）gelatine
4）beefblood
5）claypowder
6）Filteredwitheithercellulosesheets
orseashellpowder
7）etc.
EndBottlingandlayingdown
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