Accordini igino | Metodi utilizzati per produrre vini bianchi

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Methods used to make white wines
Metodi utilizzati per produrre vini bianchi
Accordini Igino
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SPARKLING WHITE
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INTRODUCTION

• This module is all about sparkling and white
  wines and how they are made. In this module, we
  will introduce and explain the production and the
  various sparkling wine and Champagne styles. We
  will also give you a brief overview of white
  winemaking.

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MODULE OBJECTIVES

• In this module you will learn
• Sparkling wine and Champagne styles
• Methods used to make white wines

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MAKINGSPARKLING WINES
PART
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WHAT IS SPARKLING WINE?

• By definition, sparkling wine contains residual
  carbon dioxide left over from the initial or a
  secondary fermentation.
• As you might remember from Module 1, carbon
  dioxide, or CO2, is a natural by-product of
  fermentation. Most still table wines have
  little, if any, CO2. Thats because the CO2 was
  allowed to dissipate into the air during or after
  fermentation. However, some very young white
  wines will retain a bit of CO2 giving them a
  delightful and subtle spritz.
• The art of making champagne and sparkling wine is
  all about, creating a second fermentation in the
  bottle, trapping those tiny little bubbles in the
  bottle so you can enjoy them in the glass.
  Cheers!

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CHAMPAGNE VERSUS SPARKLING WINE

• The first thing to remember about sparkling wines
  is that not all of them are created equal.
• Though all Champagne is sparkling wine not all
  sparkling wine is Champagne!
• Only sparkling wines made in the Champagne region
  of France may be legally called Champagne.

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SPARKLING WINES ARE BLENDS

• The next thing to remember about sparkling wine
  is that, unlike most other wines, practically all
  the best sparklers are made from blends of
  different grape varieties. The philosophy of the
  sum is greater than the individual parts is
  definitely the name of the game when making fine
  sparkling wines.
• Whats also important to know is that not all
  grapes work well with every method of making
  sparkling wines. Some grape varieties, such as
  Chardonnay and Pinot Noir, work best with the
  classic method, those with secondary fermentation
  in the bottle, while other grapes work better
  with one of the other winemaking methods.

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GRAPE VARIETIES FOR SPARKLING WINE

• The primary grapes used in making the best
  sparkling wines and Champagnes are Chardonnay and
  Pinot Noir and in the case of Champagne another
  red grape called Pinot Meunier.
• Other secondary grapes used to make non-Champagne
  sparkling wines include Pinot Blanc, Pinot
  Grigio, Riesling, Chenin Blanc, Muscat and
  many, many others depending on the specific
  location where the grapes are grown and the wine
  is made.

Chardonnay grapes
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CLASSIC METHOD PRODUCTION METHOD

• The entire process starts with the harvesting of
  grapes to make the base wines. Unlike fruit for
  regular still table wines, the grapes for
  sparkling wine are generally harvested earlier in
  the season. Thats because the base wines for
  sparkling wine must be light in body, lower in
  alcohol, and very high in acidity.
• The grapes are picked then pressed quickly and
  gently to avoid oxidation and any color from the
  skins.
• The classic method involves not one, but two
  separate and distinct fermentations. And its
  the second fermentation, especially when it is
  done in the bottle, that produces all those
  wonderful little bubbles that make sparkling wine
  what it is.

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DRYNESS/SWEETNESS LEVELS

• The dosage (a mixture of wine sugar) added just
  before bottling determines the dryness/sweetness
  level of the sparkling wine or Champagne. Most
  wines are labeled simply as brut, which is
  fairly dry. However, there are sweeter sparkling
  wines to be found. Heres a list of styles in
  ascending level of sweetness
• Brut Nature bone dry. Also called Extra Brut,
  Brut Sauvage, or other proprietary names.
• Brut dry
• Extra Dry off-dry
• Sec slightly sweet
• Demi Sec sweet
• Doux very sweet

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SPARKLING WINE CHAMPAGNE STYLES

• Brut Non-Vintage A blend based on several
  vintages made in a consistent House Style
• Vintage A Champagne or sparkling wine from a
  single year. Vintage Champagnes or sparkling
  wines are made in outstanding years from superior
  vineyards.

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CHAMPAGNE STYLES II

• Rosé A pink Champagne or sparkling wine produced
  either by leaving the skins in contact with the
  must during fermentation, or blending white wine
  (Chardonnay) and red wine (Pinot Noir and Pinot
  Meunier) together.
• Blanc de Blancs A Champagne or sparkling wine
  made from white grapes only (usually Chardonnay).

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CHAMPAGNE STYLES III

• Blanc de Noirs A Champagne or sparkling wine
  produced from black grapes such as Pinot Noir
  and Pinot Meunier grapes.
• Prestige Cuvée The finest Champagnes made only
  in exceptional vintages. Moët et Chandons Cuvée
  Dom Perignon and Roederers Cristal are two of
  the most well-known Prestige Cuvée Champagnes.

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MAKINGWHITE WINE
PART
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HARVEST

• White wine grapes are picked in the earlier
  stages of the harvest. Unlike red grapes where
  longer hang time on the vine is needed to
  mature the flavors and tannins, white grapes are
  harvested when the perfect balance of ripe fruit
  and natural acidity is achieved.

Many wineries harvest white grape varieties at
night or early in the morning to retain as much
natural freshness as possible. Its also crucial
not to crush or bruise the grapes which would
cause oxidation and bitter flavors in the juice.
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CRUSH

• The juice is obtained by placing whole bunches
  of grapes into a crusher-destemmer, which
  removes the stems. The whole clusters may also
  be placed directly into the press, stems and
  all.
• Unlike red wine which relies on skin contact to
  supply color and tannins, the juice for white
  wine is separated off the skins immediately after
  going through the crusher-destemmer to avoid any
  oxidation or bitter flavors.
• A winemaker may choose to chill the grapes before
  crushing or pressing to retain the grapes
  natural freshness and delicate flavors. The more
  common practice is to chill the juice after
  pressing and before fermentation.

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PRESSING

• Most modern wineries use bladder presses instead
  of the more traditional basket presses.
• A bladder press is a closed cylindrical tank
  with an inflatable bladder that gently presses
  the grapes against a screen as it inflates
  without crushing the seeds or stems. Think of a
  slowly inflating balloon and youll get the idea
  of a bladder press.

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SETTLING THE JUICE

• Once pressed the juice is transferred to a
  settling tank so that it can clarify. The
  particles suspended in the juice are, for the
  most part, grape pulp.
• Many winemakers today speed up the settling
  process by filtering the juice or using a
  centrifuge.
• Once settled the juice is ready for fermentation.

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FERMENTATION ADDING YEAST

• As with red wine, white wine will ferment on its
  own native yeasts the yeasts that develop
  naturally on the grapes in the vineyard.
• Native yeast fermentation has been used
  throughout history to make wine and is still
  used by many winemakers today.
• The only potential drawbacks to native yeast
  fermentation are the unpredictability of the
  fermentation (many competing strains of yeast
  working at the same time) and stuck or stopped
  fermentations. Stuck fermentations will leave
  unfermented residual sugars or sweetness and in
  most wines this is not desirable.
• Many winemakers choose to add a cultured yeast to
  achieve a more controlled fermentation and to
  avoid stuck fermentations.

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FERMENTATION

• The goal in fermenting white wine is to preserve
  the freshness and natural delicacy of fruit of
  the grape.
• To achieve this goal winemakers ferment white
  wines at a much cooler temperature than red
  wines
• 50 to 65 vs. 75 to 85 in red wines.

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STAINLESS STEEL FERMENTATION

• Many white wines are fermented in large stainless
  steel tanks.
• These tanks are often wrapped on the outside
  with jackets filled with glycol, a cooling agent
  that helps to control the fermentation
  temperature.
• Fermenting in stainless steel captures all the
  natural pure fruit flavors of the wine.

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BARREL FERMENTATION

• Some white wines, most notably Chardonnay, are
  fermented in smaller 5560 gallon oak barrels.
  These barrels are filled only ¾ full so as to not
  foam over.
• In barrel fermentation the yeasts help to draw
  out toasty vanilla notes from the wood. The
  barrels also contribute a creamy texture to the
  young wine.
• Barrel fermentation is definitely not for
  delicate white grape varieties such as Riesling.

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BARREL AGING

• Once the wine is cold stabilized the winemaker
  may choose to age the wine further in oak
  barrels.
• Oak aging can dramatically alter the natural
  fruit flavors of white wine. Thus whites are
  aged for less time in oak compared to red wines.
  
• If white wine is aged too long in wood it loses
  its natural fruit and takes on too much wood
  character and tannin.

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REVIEW

• You should now have a good understanding of
• Sparkling wine and Champagne styles
• Methods used to make white wines

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RED DESSERT
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INTRODUCTION

• For many, red wines are the greatest wines
  created. In this module Part 1 is all about red
  wines and how they are made.
• Part 2 covers methods used to make different
  kinds of dessert wines. We will also describe
  processes and terms such as maceration, botrytis,
  late-harvest, fortification and more.

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MODULE OBJECTIVES

• In this module you will learn
• Methods used to make red wines
• Methods used to make different kinds of dessert
  wines
• Processes and terms such as maceration,
  botrytis, late-harvest, fortification, and more

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MAKING RED WINE
PART
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HARVEST

• Red wine grapes are picked during the mid and
  later stages of the harvest. In harvesting white
  grapes, the major concern is preserving as much
  of the vibrant fresh fruit flavors as possible.
  With red grapes longer hang time on the vine is
  needed to mature the flavors and tannins.
• Red grapes are harvested only when the perfect
  balance of ripe fruit and natural acidity is
  achieved and when the all important tannins, in
  the seeds and grape skins, have matured.

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CRUSH

• Ripe bunches of grapes are hand-harvested (or
  machine harvested in many cases) and placed in
  small plastic bins then taken to the winery.
• At the winery the grapes are placed on a sorting
  table and any unripe or moldy grapes or leaves
  are removed. The bunches of grapes then travel by
  conveyor belt to the crusher-destemmer, pictured
  above.
• As with white grapes, juice is obtained by
  placing whole bunches of grapes into a
  crusher-destemmer, which crushes the grapes and,
  as the name implies, removes the stems.

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ADDING YEAST

• White red grape must (must is the unfermented
  juice, skins and seeds of grapes) will naturally
  ferment on its own vineyard yeasts the yeasts
  that develop naturally on the grapes in the
  vineyard.
• Vineyard yeast fermentation has been used
  throughout history to make wine and is still used
  by many winemakers today.
• As with white wines, a potential drawback to
  using vineyard yeast fermentation is the
  unpredictability of the fermentation due to many
  competing strains of yeast working at the same
  time. One can also have stuck or stopped
  fermentations leaving residual unfermented sugar
  which most the time is not desired.
• Many winemakers choose to add a cultured yeast to
  achieve a more controlled fermentation and to
  avoid stuck fermentations.

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TANNIN

• Tannin, or tannic acid, is one of the most vital
  components of red wine. Tannin is derived from
  the skins and seeds of the grape as well as from
  the barrels that are often used to age the wine.
• Tannin is a valuable preservative that gives any
  red wine the potential to age. It also provides
  the structure that gives red wine balance. Too
  little tannin and the wine will lack character
  and structure. However, too much tannin will
  render a wine harsh, bitter, and undrinkable.
• Various red wines have different levels of
  tannin. A Beaujolais has low tannins while a
  young Cabernet Sauvignon may have very high
  tannins.
• Tannin tastes bitter and can have a gritty, or
  astringent, sensation on the back of the tongue
  if present in high quantities.

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FERMENTATION

• Unlike white wine fermentation, the goal in
  fermenting red wine is to extract color, flavors,
  and tannins from the pulp, seeds (and sometimes
  stems), of the grapes.
• To achieve these goals winemakers ferment red
  wines at warmer temperatures than white wines
  75 to 85 vs. 50 to 65.
• Most red wines are fermented in
  temperature-controlled stainless steel tanks.
  Some red wines are fermented in large, upright
  oak barrels.

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THE CAP

• As the must ferments, the carbon dioxide given
  off forces the skins and pulp to form a mass on
  the top which is called the cap.
• The cap protects the fermenting must against
  oxidation.
• The cap will periodically be punched down or
  pumped over the fermenting must to increase
  color from the skins, release captured carbon
  dioxide and prevent it from drying out.

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COLOR MACERATION

• Believe it or not, the juice of practically all
  red wine grapes is clear! The color in red wine
  is derived from the grape skins. Thus it is
  critical for the juice to spend time in contact
  with the skins. This process is called
  maceration.
• Maceration, or skin-contact, takes place either
  before fermentation starts or after fermentation
  has been completed.
• Maceration not only gives the wine color. It also
  adds the all important tannins providing
  structure and aging potential.

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MALOLACTIC FERMENTATION

• After maceration the young red wine must be put
  through malolactic fermentation (or ML) the
  bacterial process that converts the tart malic
  acids to softer lactic acid.
• White ML is a winemaking option for white wines,
  all red wines must go through ML or else they
  would be undrinkable.

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PRESSING PRESS WINE

• After malolactic fermentation is complete the
  young wine is drawn off the skins, seeds, and
  stems then transferred into another container.
• The remaining skins, seeds, and stems are then
  pressed. The resulting press wine is quite
  tannic, even astringent, and is kept separate
  from the from the free-run wine.
• A portion of the press wine is usually added back
  into the free run wine to add tannin and
  structure to the finished wine.

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BARREL AGING

• Racking is the term used for transfering wine
  from one container to another.
• Once the young red wine has been racked off the
  lees (dead yeast cells) and pressed, it is
  usually transferred into oak barrels to age.
• Unlike white wine, oak-aging is desirable for
  most red wines. Oak aging adds to the texture,
  tannic structure, and complexity of the finished
  wine.
• Red wines are aged between six and 24 months in
  oak. During that time some evaporation will occur
  and the barrels must be topped up to prevent
  oxidation and other problems. The young red wine
  will also be occasionally racked off its sediment
  into a new barrel to aerate it and prevent
  harmful compounds and off aromas from forming.

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FINING FILTRATION

• Fining and filtration are the last steps before
  the young red wine is bottled.
• Fining red wine is usually accomplished by adding
  egg whites to the wine in barrel (six per
  barrel). The egg whites clarify the wine by
  coagulating with the grape solids as they drift
  to the bottom of the barrels.
• The wine is then filtered for further clarity and
  to also removed residual yeasts or any microbes
  that could cause the wine to spoil.

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BOTTLING

• The final stage of the winemaking process is
  bottling. Before bottling the winemaker may
  choose to make a final blend.
• Modern bottling lines are now universally used
  to prevent oxidation in the wine and to ensure
  consistency in the corking and labeling.
• After bottling, some winemakers may choose to
  further age the young red wine before release.
• Et voilá! The finished product.

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RED WINE MAKING REVIEW

• Harvest
• Pre-fermentationStemming Ô Crushing Ô Settling Ô
  Maceration
• FermentationMalolactic fermentation Ô Pressing
• Post-fermentationAging Ô Racking Ô Fining Ô
  Filtering Ô Bottling

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MAKINGDESSERT WINE
PART
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DESSERT WINES

• Dessert wines generally fall into two distinct
  categories
• Late-Harvest Wines
• Fortified Wines

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LATE HARVEST WINES

• As the name implies, late-harvest dessert wines
  are made from grapes left on the vines long after
  fruit for the regular harvest has been picked.
• Late-harvest grapes are very ripe and contain
  much higher levels of grape sugar than grapes
  destined to become dry table wines.
• The key for the winemaker is to find the best
  quality late-harvest grapes for their wine. And
  believe or not, the best grapes for dessert wines
  may not always be the prettiest!

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GRAPES FOR LATE HARVEST WINES

• Though it is theoretically possible to make
  late-harvest dessert wine out of any grape, not
  all of them work or even taste good.
• White grapes generally do well for making
  late-harvest dessert wines however, certain red
  grapes work as well.
• Grapes commonly used for late-harvest wine
• White grapes Sauvignon Blanc, Semillon,
  Riesling, Gewürztraminer, and Muscat
• Red grapes Zinfandel, Grenache, Touriga
  Nacional, and others

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BOTRYTIS

• A majority of the worlds best late- harvest
  dessert wines are made from grapes affected by
  botrytis (boe-try-tis).
• Botrytis is a mold that develops under certain
  conditions during autumn foggy mornings
  followed by warm sunny afternoons.
• When botrytis forms in the vineyard the spores of
  the mold pierce the grape skins dehydrating the
  grapes.
• Botrytis then concentrates the grape sugars,
  decreases the overall acidity, and changes
  flavors in a very delightful way.
• However, botrytis does not develop uniformly and
  several trips through the vineyard are required
  to complete harvest.
• The process is very labor-intensive as the grapes
  must be picked individually. Thus it is no
  surprise that botrytis dessert wines are some of
  the most expensive to be found.

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FORTIFIED DESSERT WINES

• Fortified wines are the second major category of
  dessert wines.
• The term fortified means to make stronger, in
  this case by the addition of neutral grape
  alcohol, or brandy.
• The brandy used to make fortified wines has an
  alcohol content of approximately 77, or
  154-proof roughly twice the alcohol content of
  most hard liquor.

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FORTIFIED WINE STYLES

• Fortified wines are made in both dry and sweet
  styles.
• Regardless of the level of dryness/sweetness, all
  fortified wines are intensely flavored and
  contain between 15 to 20 alcohol.
• Many fortified dessert wines are aged in oak
  before bottling. Some wines, such as tawny
  ports, may spend decades in oak, affecting their
  color, flavor, and texture.
• Other fortified wines are bottled sweet without
  any oak aging whatsoever.
• Some fortified dessert wines have the potential
  to age for decades (even centuries!) because of
  the magic combination of high alcohol level, high
  residual sugar content, and oxidative winemaking
  techniques.

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WELL-KNOWN FORTIFIED WINES

• Port (Portugal), Sherry (Spain), and Madeira
  (Portuguese island of Madeira) are the three most
  well-known fortified wines. However, fortified
  wines are made throughout the wine world.
• Some sherries and Madeiras are dry and not
  considered dessert wines. These dry wines are
  still considered fortified wines.
• In the case of sweet fortified wines, neutral
  grape spirits are added to the must during
  fermentation killing the yeasts, stopping the
  fermentation and leaving residual sugar in the
  wine.

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REVIEW

• You should now have a good understanding of
• Methods used to make red wines
• Methods used to make different kinds of dessert
  wines
• Processes and terms such as maceration,
  botrytis, late-harvest, fortification and more