Wine Production : Vine to Bottle - Vinum Vine

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89 on the side, the contact with the wine ensuring the bung remains expanded in the hole. During the first year in barrel, the wines may be racked four times, and during the second year, they may be racked twice. 13.1.5 Where barrels are stored Barrel maturation is an interplay between the wine, the wood and the atmosphere in which the barrels are stored. Wine evaporates through the wood and is replaced by oxygen, and oak products are absorbed. The process is temperature and humidity dependent. For example, in a warm, dry atmosphere, the volume of wine that evaporates is greater than in a cool, damp atmosphere. However, in a cool, damp atmosphere, a greater volume of alcohol evaporates. Thus a wine from an individual property that is barrel matured in an underground cellar may be subtly different to a previously identical wine that is matured in a warehouse above the ground. CHAPTER 13 13.2 Oak treatments As we have seen, maturation of wines in new oak barrels is an expensive process. It is not just the high cost of the barrels, but also the extra labour in racking and working with small individual batches. Thus inexpensive wines from New World countries are likely to have been matured in vats, and if ‘oaked’ this usually consists of oak chips, the waste from cooperage, being soaked in the wine. There is not, of course, the interplay between the wine, the wood and the atmosphere, and chipped wines often exhibit a sweet, vanilla sappiness. The level and style of oakiness depends upon the amount and size of the chips, the source of the oak, how the chips have been toasted and, of course, the length of time of the maceration. More subtle oaking can be achieved by the insertion of oak rods, planks or oak staves into vats of wine. The staves may be new and fire toasted, or may have been ‘reconditioned’ from broken down old barrels. They can be built into a tower, or inserted into the tank as a module, rather like an inner lining to the sides of the tank. This system allows for a high level of extraction together with total
90 WINE PRODUCTION control yet with, of course, considerable cost savings over barrel maturation. Even if bottle labels refer to ‘barrel maturation’, this does not necessarily mean that all the oakiness has come from the actual barrels. Oak chips or rods may be suspended in perforated sleeves through the bunghole, and moved from barrel to barrel, as required. Alternatively, the barrels may have undergone a ‘renewal system’ – the insertion of new staves inside the barrel, or the building of a grid of oak sticks. Producing an inexpensive wine with subtle oak tones is certainly an art, and many different methods may be combined. For example, Jürgen Hofmann, chief winemaker at the award winning Reh-Kendermann winery, uses a blend of wines that are 80% chip treated, 10% stave treated and 10% barrel matured to produce a delightfully balanced Romanian Merlot. However, it is perhaps sad that many consumers, and winemakers, have become too obsessed by oak flavours, but are not prepared to pay the price for genuine barrel maturation.
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FOOD INDUSTRY BRIEFING SERIES Wine
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© K. Grainger & H. Tattersall 2005
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INE PRODUCTION viW 10.2 Must prepar
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viii WINE PRODUCTION 15.3.8 Rémuag
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INE PRODUCTION xW the bottle or in
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Preface There are, of course, many
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Acknowledgements We are grateful to
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xvi WINE PRODUCTION few years, glob
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INE PRODUCTION 2W 1.1.1 Stalks Stal
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INE PRODUCTION 4W found in plants o
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INE PRODUCTION 6W Box 1.1 Definitio
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INE PRODUCTION 8W Fig. 1.3 Phylloxe
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10 WINE PRODUCTION resistant to sho
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Climate Climate and weather have a
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14 WINE PRODUCTION 2.2 Climatic ene
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16 WINE PRODUCTION releasing the he
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18 Table 2.1 Comparison of annual s
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Soil Soil is a critical factor in t
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22 WINE PRODUCTION The most importa
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The Vineyard Viewpoints on viticult
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26 WINE PRODUCTION In other parts o
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28 WINE PRODUCTION Fig. 4.2 Vines p
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30 WINE PRODUCTION Fig. 4.4 Vines t
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32 WINE PRODUCTION 4.6 The growing
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Pests and Diseases As with any othe
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36 WINE PRODUCTION soon as the grap
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Page 61 and 62: 42 WINE PRODUCTION the vine pests
Page 63 and 64: The Harvest This is a critical poin
Page 65 and 66: 46 WINE PRODUCTION enable the grape
Page 67 and 68: Vinification - The Basics The proce
Page 69 and 70: 50 WINE PRODUCTION Fig. 8.1 Winery
Page 73 and 74: Red Wine Making This chapter descri
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Page 77 and 78: 58 WINE PRODUCTION fermentation tak
Page 79 and 80: 60 WINE PRODUCTION 9.7 Malolactic f
Page 81 and 82: Dry White Wine Making Although the
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Page 85 and 86: 66 WINE PRODUCTION 11.2 Filtration
Page 89 and 90: 70 WINE PRODUCTION 11.3 Stabilisati
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Page 123 and 124: 104 Table 16.1 The least good years
Page 125 and 126: 106 WINE PRODUCTION of rainwater pe
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Page 131 and 132: 112 Table 17.1 EU permitted sulphur
Page 133 and 134: Glossary Acetobacter. Genus of bact
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Page 139 and 140: 120 WINE PRODUCTION Stelvin ® . Br
Page 141 and 142: Bibliography Allen, M., Bell, S., R
Page 143 and 144: Useful Websites Association of Wine
Page 145 and 146: 126 WINE PRODUCTION Wine Internatio
Page 147 and 148: 128 WINE PRODUCTION Daktulusphaira
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