In the Winery

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In the Winery

• Winery Technology and Operations
• Margalit

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F. Free-Run and Press Juice

• White Press unfermented must
• Reds -- Press fermented must
• Free-runJuice or wine from minimal pressure
  80 (more if fermented)
• Press-runSqueeeeeze it out
• Why do we make this distinction?

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Presses

• Batch presses
• Vertical basket press
• Horizontal press
• Inflatable bladder
• When do you shut it off???
• Good news.Bad news
• Continuous press
• What is the big drawback??

4
Lees

• The solid particles suspended in the must after
  crushing and/or pressing
• Rack it
• How does racking work???

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G. Must Corrections

• Warm regions often lack acidity
• More acidity helps to..
• Steady fermentation
• Reduce spoilage
• Techniques
• Add high acid must
• Add acids
• Ion exchange
• How much acid to add??Go figure

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Wait a minute

• What if I want less acidity???
• Because grapes were underripe
• Sour, tart and unbalanced
• Techniques
• Blend with low acid must
• Is this stuff just lying around???
• Chemicals
• MaloLactic fermentation
• Cold stabilization

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Sugar

• Grapes arent ripened
• Lack varietal distinction
• Just add some more sugar.Right???

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H. Yeast

• Didnt figure this out until mid 1800s
• You could just let it happen on its own
• Use of a dominant strain is consistent, faster
  and tailored to the needs of the winemaker
• Montrachet
• Pasteur Red

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I. Cooling and Temperature Control

• Fermentation can take place from 50 to 90
• Lower temps give fuller body and less fruitiness
• Whites 46 to 57
• Reds 72 to 82
• Better color
• Less fruity

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Temperature Control

• Capital Expenditure
• Mechanical cooling
• Jacketed tanks
• Airconditioning

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J. Fermentation

• Conversion of sugar to alcohol carried out by
  yeast
• High levels of sugar make it tough to start
  fermentation
• Reds need skin(cap) management
• Pumpover
• Football team

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Quality monitoring

• Alcohol level
• Volatile acidity
• Total acidity
• pH
• Sulfur dioxide
• Fermentation rate
• Temperatures

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• What about stinking fermentation??
• What about stuck fermentation??
• What about byproducts of fermentation
• Recycling anybody?
• What about Malolactic fermentation

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Malolactic Fermentation

• Reduction inacidity
• Special wino bouquet just kidding
• Undesirable in Whites reduces fruitiness
• Desirable in Reds
• adds complexity
• Enhances bouquet
• Methods to inhibit ML