Wine Production : Vine to Bottle - Vinum Vine

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101 CHAPTER 15 Fig. 15.1 Pupitres Fig. 15.2 Gyropalettes
102 WINE PRODUCTION Some smaller houses have gyropalettes that have to be cranked by hand, and some use a machine that looks like an automated pupitre – pupimatic. 15.3.9 Stacking sur pointes This is undertaken by some Champagne houses for all wines, and by others for the best wines only. The bottles are stacked almost vertically with the neck of one bottle into the base of another for a period of up to three months. 15.3.10 Dégorgement This is the disgorging of the yeasty sediment. The usual system used today is dégorgement à la glace. The bottles, with the sediment in the necks, are transported (still inverted) and the necks are inserted into tubs containing a freezing mixture. After approximately 6 minutes, the yeast becomes encapsulated in a slightly slushy ice pellet. The bottles are removed, turned the right way up, and a machine removes the crown cork. The pressure of the carbon dioxide ejects the yeast sediment. A few smaller houses still disgorge a la volée. The bottles are held pointing upwards at an angle of 30° and the cork or crown cork is removed manually and the sediment expelled into a hood. 15.3.11 Dosage (liqueur d’expedition) The bottles are now topped up with a mixture of identical wine and a small amount of cane sugar, the precise amount varying according to the required style of wine. 15.3.12 Corking The final cork is now inserted, and wired on. Labelling and the addition of the foil will always only be undertaken just before shipment, in order to avoid damage in the cellars.
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FOOD INDUSTRY BRIEFING SERIES Wine
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© K. Grainger & H. Tattersall 2005
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INE PRODUCTION ivW 2.2.3 Strong win
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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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38 WINE PRODUCTION • Pierce’s d
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40 WINE PRODUCTION jet machine, or
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42 WINE PRODUCTION the vine pests
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The Harvest This is a critical poin
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46 WINE PRODUCTION enable the grape
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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
Page 83 and 84: 64 WINE PRODUCTION for example, in
Page 85 and 86: 66 WINE PRODUCTION 11.2 Filtration
Page 89 and 90: 70 WINE PRODUCTION 11.3 Stabilisati
Page 91 and 92: 72 WINE PRODUCTION important qualit
Page 93 and 94: 74 WINE PRODUCTION 12.1.2 Batch pre
Page 95 and 96: 76 WINE PRODUCTION Fig. 12.3 Inert
Page 97 and 98: 78 WINE PRODUCTION specialty use is
Page 99 and 100: 80 WINE PRODUCTION Must concentrato
Page 101 and 102: 82 WINE PRODUCTION Fig. 12.6 Aerati
Page 103 and 104: 84 WINE PRODUCTION Fig. 12.7 Staves
Page 105 and 106: 86 WINE PRODUCTION Micro-oxygenatio
Page 107 and 108: 88 WINE PRODUCTION 13.1.1 Size of t
Page 109 and 110: 90 WINE PRODUCTION control yet with
Page 111 and 112: 92 WINE PRODUCTION 14.1.1 Medium-sw
Page 113 and 114: 94 WINE PRODUCTION ‘by-product’
Page 115 and 116: 96 WINE PRODUCTION decades of barre
Page 117 and 118: 98 WINE PRODUCTION We know from our
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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
Page 127 and 128: 108 WINE PRODUCTION Fig. 16.1 Toppi
Page 129 and 130: 110 WINE PRODUCTION with closures o
Page 131 and 132: 112 Table 17.1 EU permitted sulphur
Page 133 and 134: Glossary Acetobacter. Genus of bact
Page 135 and 136: 116 WINE PRODUCTION Cask. Wooden co
Page 137 and 138: 118 WINE PRODUCTION acid into soft
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
Page 149: 130 WINE PRODUCTION veraison, 33 ve
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Wine Production : Vine to Bottle - Vinum Vine

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