Wine Production : Vine to Bottle - Vinum Vine

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107 labour is cheap, the cost of staffing a selection table can easily be justified, but in France, for example, many producers of inexpensive wines simply cannot afford such a ‘luxury’. 16.4.3 Problems with crushing, destemming or pressing If the crusher–destemmer or press is old, out of adjustment or not operated carefully, several problems can ensue. For example, it is important that if a destemmer is used the equipment should remove and eject the entire stems. Poor equipment may break up the stems, giving a wine which is very stalky and harsh as a result of the presence of stem tannins. If the rollers of the crusher are out of adjustment, the pressure may be too great, crushing the grape pips and releasing bitter oils into the must. CHAPTER 16 16.4.4 Lack of control of fermentations It is important that the temperature is controlled throughout the fermentation period. Winemakers dread a fermentation ‘sticking’ – stopping before all the sugar has fermented out. This can happen for several reasons: the temperature may have exceeded that at which yeasts will work (approximately 35° to 38 °C), or the juice may be deficient in oxygen or nutrients. 16.4.5 Delays in post-fermentation racking If, due to delays in racking, the lees start to decompose, then off flavours will be imparted to the wine. 16.4.6 Lack of attention to barrels Barrels must be clean and sterilised. Sulphur is the traditional means of sterilisation. The belief that wines must be topped up regularly during the first year of maturation is now challenged, but all would accept that oxidation is the great enemy. Fig. 16.1 shows topping up taking place at Château d’Yquem.
108 WINE PRODUCTION Fig. 16.1 Topping up barrels 16.4.7 Poor or over-filtration Filters must be regularly flushed out, and the filter material replaced as necessary. Poor filtration can lead to cardboard-like flavours in the wine. In the bid to make wines squeaky clean, with no risk of sediment in the bottle which may confuse or annoy the consumer, sadly, many bottlers over-filter the wine. The filter sheets used may be too fine, resulting in a loss of body, structure and longevity in the wine. 16.4.8 Careless bottling It is important that the bottling process takes place quickly. As vats are emptied, many bottlers blanket the wine with nitrogen or carbon dioxide to prevent any unwanted oxidation at this stage. Although bottles arrive at the plant shrink-wrapped on pallets, they should again be washed before use. 2,4,6-Trichloroanisole (TCA; discussed in Chapter 17) has been found in pallets of supposedly clean, new bottles arriving at bottling lines, which can result in aroma and flavour defects and the rejection of products by consumers.
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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
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50 WINE PRODUCTION Fig. 8.1 Winery
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52 WINE PRODUCTION Fig. 8.2 Winery
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Red Wine Making This chapter descri
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Page 131 and 132: 112 Table 17.1 EU permitted sulphur
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Page 143 and 144: Useful Websites Association of Wine
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