Wine Making Techniques, Viticulture And Vinification!!

Front 1

What is viticulture?

Back 1

The study of grape growing, The grower or viticulturalist confronts decisions on vine training and pruning methods, canopy management, fertilization and irrigation, harvest dates, and disease control; and monitors the development of the vineyard in general.

Front 2

Explain winter pruning?

Back 2

Pruning is a highly skilled vineyard practice. The purpose is to guide the vine in certain directions and for particular purposes.Here’s one example of the precision with which winter pruning decisions in Napa Valley are made: some vintners may prune their Merlot vines a full two weeks later than normal in order to align the stages of growth with the later-ripening Cabernet Sauvignon, Merlot’s frequent blending partner.

Front 3

Explain bud break?

Back 3

The first tender buds of the growing season emerge from the dormant vine during bud break. Depending on vine variety and vineyard location, bud break can take place over a two month period

Front 4

Explain flowering?

Back 4

After a month or so of vegetative growth, a vine will develop tight bunches of tiny flowers. Each flower has the potential to form a single grape berry. Frost and wind are concerns at this stage of development. When there is danger of frost, vintners and growers take steps to protect the tender young shoots, including the use of large fans to circulate the cold air; sprinkling the vines with water to coat them in a blanket of protective ice; and use of heaters to warm the air temperature in the vineyard. the period of flowering can stretch over two-months, depending upon the particular microclimate of the vineyard location.

Front 5

Explain fruit set?

Back 5

As the now-pollinated flowers drop their petite petals, a tiny, green sphere begins to emerge at the end of the stem. As these little grapes grow, bunches begin to take their familiar shape. Frost is still a concern, with vintners keeping an eye on the weather on an almost moment by moment basis. Once set, the fruit will begin to ripen

Front 6

Explain canopy management?

Back 6

A complex process, canopy management refers to a variety of decisions and actions related to leaf removal, vigor management, shoot thinning and shoot positioning. The goal is to achieve the perfect balance of shade, sunlight and air circulation around each grape bunch, which will promote optimal ripening

Front 7

Explain crop thinning? AKA "green harvesting"

Back 7

Often called “green harvesting,” crop thinning refers to the dropping of unripe grape bunches that are not perfect and which may not be developing in an even pattern

Front 8

Explain Veraison?

Back 8

All grape varieties begin their yearly journey green in color. It’s not until mid-summer that red or white grapes reveal their identity to the untrained eye. This period of grape pigment development is called veraison and, just like bud break, occurs over a long period of time, depending on the grape variety and the micro-environment of a particular vineyard site. Ex. (regarding napa) The heat of day promotes ripeness and sugar development in the grapes. The cooler, often fog-infused nights help the grapes to retain acidity and freshness, resulting in beautifully balanced flavors.

Front 9

Explain Harvesting

Back 9

When the grapes are finally ready to be picked, Brix - or sugar levels - are measured. Grapes are tasted and then tested for the maturity of a kaleidoscope of phenolic compounds, which add layers of flavor, color and texture. Depending on varietal harvesting can start as early as august for sparkling wines and up to december for late harvest dessert wines

Front 10

Explain Fermentation?

Back 10

Fermentation is the age-old process of yeast converting sugar-laden grape juice into wine. With white wines, Chardonnay is often barrel fermented and goes through malolactic fermentation to create complex, creamy notes. Sauvignon Blanc and other light white varieties are fermented at cool temperatures in stainless steel to preserve primary fruit aromas and crisp acidity. Pinot Noir will typically sit on its skins for a few days before fermentation in a “cold soak” to extract more color from this thin-skinned, red variety. Cabernet Sauvignon and other high tannin red grape varieties, like Syrah and Petite Verdot, often spend time on their skins after fermentation to soften the tannins and create deeper color and a denser mouth feel in the resulting wine.

Front 11

Explain aging the wine?

Back 11

Decisions on the use of stainless steel or French or American oak, the toasting level of the wood barrels, how to strike the balance between the stronger character of new oak versus the more neutral nature of previously used barrels, and innovative techniques such as aging in concrete vessels shaped like eggs, all affect the flavor of the final wine.

Front 12

Explain Lees, and lees stirring, aging?

Back 12

Lees refers to deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and aging.

Lees stirring/aging:

As these dead yeast cell (lees) break down, they release all sorts of compounds such as mannoproteins, amino acids, polysaccharides and fatty acids, which interact with the fermented wine. This interaction with the wine creates complexity, aroma and flavor compounds, palate weight and texture in a wine. While the main reasons for deliberate lees aging tend to be stylistic in nature, lees absorb oxygen, thereby reducing the risk of any unwanted oxidation of the wine and helps maintain overall wine stability.

While the lees are in contact with the wine they are often stirred, a practice known as bâtonnage to augment the influence of the lees on the wine.

Lees aging is common practice for White Burgundy and other Chardonnay wines. Muscadet Sur Lie from the Loire is a wine whose style is determined by a minimum regulated time on the lees.