This video shows the main phases of the entire winemaking process: from the harvest to the transfer into the bottle.
Phase 1: Harvest.
The grape harvest consists in picking the grapes. But when should the grapes be harvested?
This depends on the degree of ripeness desired for the grapes, which varies according to the grape variety, and the product to be obtained. The longer the grape remains on the vine, the higher the sugar content and pigmenting substances in the musts and the lower their acidity. But it is also necessary to preserve the grapes from birds, lizards and ants and from the attack of other pathogens. Sometimes it is decided to proceed with the harvest as soon as the grapes are ripe to prevent the grapes from being eaten by these animals.
Phase 2: Destemming and Crushing
The grapes are separated from the stems. The stems contain high quantities of tannins, lignin, resins which are best avoided being transferred to the wine. We then proceed with the pressing of the grapes, which we do with our hands, as the quantity of grapes to be processed is limited.
The squeezing of the grapes is used to separate the grape juice from the pomace (skin and seeds). The grape juice represents the must.
Phase 3: Alcoholic fermentation
Among the different stages of wine preparation, fermentation is the most important.
Fermentation is a natural process by which the must is transformed into wine.
It is a chain reaction of chemical phenomena through which the sugar contained in the grapes is converted, by the enzymes of the yeast, into ethyl alcohol and carbon dioxide.
We only use the natural yeast present on the skins, without adding anything else.
Depending on the type of yeast, about 50% alcohol, 45% carbon dioxide, 3% glycerol and 2% other by-products are obtained from the conversion of sugar. These "by-products" play a determining role in terms of the aromatic and gustatory qualities of the wine.
The skins are macerated with the must. In fact, the skins are indispensable, both due to the large presence of polyphenols, and because they are necessary for coloring the wine, and to provide a certain tannic percentage of the wine.
Fermentation pushes the skins upwards, what is called the "cap" is formed.
At least once a day then it is necessary to "break the cap", i.e. lower the skins so as to continue contact between the skins and the liquid part. This operation is called fulling.
Punching down is very important as the pomace oxidizes in contact with oxygen and is attacked by acetic bacteria which transform the ethyl alcohol into acetic acid. Therefore by "breaking the hat" and immersing the pomace in the must twice a day, excessive exposure to the air and oxygen of the pomace is avoided which, by remaining moist, does not oxidize and therefore acetify.
It is necessary that the skins are in contact with the must as they contain the yeast necessary to favor the fermentation and therefore the transformation of the sugars into ethyl alcohol and carbon dioxide, furthermore they give the wine a certain aroma and the necessary colouring.
For red wine, the must ferments for a period that generally ranges from 7 to 10 days
Phase 4: Racking
The flower of the wine is separated from the solid parts (marc). Before racking off, it is necessary to measure the sugar content of the must. The measurement can take place through a Mostimeter. Generally we remove from the vat when the sugar level is around 1 - 2%.
Phase 5: Pressing
The pomace is placed in a press where it is pressed. In this way the remaining part of the wine retained together with the solid parts is extracted.
Phase 6: Wine in carboy
The pressed wine is mixed with the rest of the previously racked wine and is placed in demijohns where it will remain until November.
Phase 7: Transfer
From the demijohns the wine is then poured into the bottles that will be brought to the table.
The transfer serves to eliminate the muddy deposit which will have formed on the bottom of the demijohns from September to November.
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#alcoholic fermentation
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