CTM 710

Assignment 4: Graphic Tools

Winemaking Processes – Chatham Hill Winery

Brenda Bopape s91709289

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 Menu
1.Processes
2.Harvesting and destemming
3.Crushing and primary fermentation
4.Cold and heat stabilisation
5.Secondary fermentation
6.Malolactic fermentation
7.Laboratory tests
8.Blending and fining
9.Preservatives
10.Filtration
11.Bottling
12.Wine consumption and distribution
13.Quizzes
14.Answers to quizzes

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 10 stages of wine processing by a vintner

1.In viticulture, grapes are usually harvested in autumn.

2.Crushing and primary fermentation where berries are destemmed and
gently crushed to extract the must.
3.Cold and heat stabilisation - the reduction of potassium bitartrate.
4.Secondary fermentation – fermentation continues slowly.
5.Malolactic fermentation for greater complexity.
6.Tests are run periodically in the laboratory.
7.Blending and fining in order to achieve the desired taste of a particular
type of grape.
8.Preservatives to eliminate bacterial spoilage.
9.Filtration to remove yeast and bacteria.
10.The wine bottles are sealed.

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 Stage 1: Harvesting and destemming
At the vineyard grapes grow, bloom and develop
throughout the summer. In late September or early
October, the grapes are ready to harvest.

Types of grapes :
Chardonn Cabernet Merlot Semillo Baco
ay Sauvignon n Nior

Catawba Concord Delaware

Sauvignon Blanc
Villard

Nior

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 Factors influencing Viticulture – a process of growing
grapes

Soil
Colour
Geology
Topography
Climate/Microclimate

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 Stage 2: Crushing and primary fermentation
a: Pressing
A wine press separates the juice from the skins

The must is poured inside the wine press cylinder with an inflatable rubber bladder
inside. The winemaker adds an amount of sugar and yeast to start the process of
fermentation depending on the type of grape. The juices are collected and sent to
the fermentation tanks.

Is it true or false that the skins get recycled at other win

Click on the ‘?’ icon to find out.

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 b: Pigeage – ‘stomping’

In order to make certain types of wine, grapes are put through a crusher and
then poured into open fermentation tanks. Once the fermentation begins, the
grape skins are pushed to the surface by carbon dioxide gases released in the
fermentation process. The layer of skins and other solids is known as the cap.
The cap needs to be mixed through the liquid each day, or “punched”, -
stomping.

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 Stage 3: Cold and heat stabilisation
During cold stabilisation glycol is used to cool the tanks in order to maintain a
4˚c temperature. This is to reduce tart rate crystals in wine also known as ‘wine
crystals’. These crystal separate from the wine by freezing the wine for one to
two weeks. The crystal separate from the wine and stick to the sides of the
holding vessel.

During heat stabilistaion, unstable proteins are removed by adsorption onto

bentonite, preventing them from precipitating in the bottled wine.

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 Stage 4: Secondary fermentation

The concentrations of glucose

sugar become very high when
the yeast first heats the must. As
each glucose molecule enters
the yeast, it is broken down into
glycolisis.

These fermentation tanks are made of stainless steel and can hold 5, 678 or 11,
356 liters of cap. It is the three – six months process where fermentation continues
very slowly. The wine is kept under airlock to protect it from oxidation. This takes
about two to four weeks.

Which other material can be used as fermentation t

Click on the ‘?’ icon for a clue.

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 Stage 5: Malolactic fermentation

Malolactic bacteria
This type of fermentation is undertaken while in storage. The wine maker

add a bacteria to the wine that breaks down malic acid, a byproduct of

aerobic or oxygen-requiring metabolism, into lactic acid or no oxygen

metabolism. The aging process can be between three months to three

years.

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 Stage 6: Laboratory tests

The overall reaction of the alchohol and the status of the wine is checked:

The product of glycolysis is two three-carbon sugars, called pyruvates, and some
ATP (adenosine triphosphate). ATP supplies energy to the yeast and allows it to
multiply. The two pyruvates are then converted by the yeast into carbon dioxide
(CO2) and ethanol (CH3CH2OH), which is the alchohol in wine. The overall reaction
is:

C6H12 O6 => 2(CH3CH2OH) + 2(CO2)

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 Stage 7: Blending and fining
Champagnes and sparkling wines are treated somewhat differently than other wines:

1.The grapes are grown and fermented the same as with any other wine.

2.After fermentation, the wines are aged for about five months.

3.The wine is bottled with extra yeast and sugar. The bottles are capped to allow for a second round of

fermentation, which lasts for about a year.

4.The wine is aged for one or more years after the second fermentation.

5.The yeast is removed through riddling, whereby the bottle is placed upside-down and rotated one-eighth of a

turn every day. The dead yeast cells settle into the neck of the bottle.

6.The neck of the bottle is frozen in an ice/salt water bath and the cork is removed. The pressure forces the

frozen plug of dead yeast cells out of the bottle. This process is called disgorging.

7.A mixture of white-wine brandy and sugar dosage is added to top off the bottle.

8.The bottle is corked and wired to secure the high pressure inside.

How does sparkling wine’s fermentation differ from the usual

Click on the ‘?’ icon for an answer.

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 Stage 8: Preservatives

Sulphites

Sulfur-containing compounds called sulphites are naturally found on grapes to

retard the growth of bacteria and mildew. Most winemakers add sulfites to the

wine to help stabilize it as it ages. However, some people are allergic to

sulfites - wines that are labelled as sulphite-free have had the sulfites

chemically removed. Some of them are called ‘organic wines’.

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 Stage 9: Filtration

The large particles that affect the visual appearance of the wine are removed.

If these particles are not removed, they can affect the stability of the wine and

therefore bring about the likelihood of re-fermentation or spoilage. They can be

as small as five micrometers.

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Stage 10: Bottling

What would be the most suitable way of labelling wine bott

Click on the ‘?’ icon for a clue.

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 Quizzes

1.Stage 2 a: Pressing – True, the skins are recycled to local nurseries for fertiliser.

2.Stage 4: Clue

Oak barrels
give many
wines a
characteristic
flavour.

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 Quizzes

3. Stage 7: Blending and fining – The wine is aged for one or more years

after the second fermentation.

4. Stage 10: Botteling - Clue

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Remember these processes…

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 A destemming process

Central component of a mechanical destemming. Paddles above the small circular

slots rotate to move the larger chunks of stems.

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Grapes get loaded into a crusher at the winery

Crushed grapes leaving the crusher

Must – crushed grapes and juice

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Cap

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 Harvest
In agriculture, the harvest is the process of gathering mature crops from the
fields. Reaping is the cutting of grain or pulse for harvest, typically using a
scythe, sickle, or reaper. The harvest marks the end of the growing season, or
the growing cycle for a particular crop, and this is the focus of seasonal
celebrations of many religions. On smaller farms with minimal mechanization,
harvesting is the most labor-intensive activity of the growing season. On large,
mechanized farms, harvesting utilizes the most expensive and sophisticated
farm machinery, like the combine harvester. Harvesting in general usage
includes an immediate post-harvest handling, all of the actions taken
immediately after removing the crop—cooling, sorting, cleaning, packing—up to
the point of further on-farm processing, or shipping to the wholesale or
consumer market.

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Grapes need a steady, but not excessive, water supply because soil

influences the availability of water and heat.

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Dark soils tend to be warmer than light soils because they are better at

absorbing and holding heat.

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Rocky or stony soils allow water to drain better than clay soils; rocks also

help to absorb heat in the soil.

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This influences the temperature in the form of the amount of sunlight

available and the water supply.

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This influences temperature, sunlight and water in every form for

example rainfall, fog and mist. Some grapes, such as Chardonnay,

Cabernet Sauvignon, Merlot and Sauvignon Blanc, tend to grow best

in areas where the seasonal temperature varies by about 17 to 19

degrees Celsius.

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