The modern winemaking process
The modern winemaking process
In summary, the various stages of modern winemaking are as follows:
- Destemming: The crushing plant separates berries from their stems in order to remove the green parts of the bunch, which are high in poor quality (sour) tannins.
- Grape crushing: The crushing of the grapes takes place as the rails pass between the rollers of the crusher and break. It facilitates the release of juice.
- Addition of sulfur dioxide: SO2 offers protection against oxidation and harmful microorganisms. The first addition is made when grapes are received at the winery, while the last one is made at the bottling stage.
- Pressure: Although breaking the grapes releases a significant proportion of the juice, pressing the grapes in a press completes the juicing.
- “Glefkos”: “Glefkos” or grape must is the grape juice obtained naturally or by natural processes from fresh grapes. The concentrations of sugars and acids in the must are very important factors, since the sugar content is directly related to the alcohol content that the wine will acquire, while the concentrations of acids and alcohol significantly affect the organoleptic characteristics and the preservation of wines.
- Debourbage: This is the process of clarifying “glefkos” (must). Clarification is achieved by cooling and settling all suspended particles in the must. Its duration is from 12 to 14 hours, depending on the percentage of sludge.
- Alcoholic fermentation: Alcoholic fermentation is a complex biochemical phenomenon that converts must sugars into ethyl alcohol and carbon dioxide, through the metabolism of microorganisms, mainly yeasts. It is the basic reaction of winemaking.
- Yeasts: Yeasts, like other microorganisms, are found in the vineyard and are then transferred to the grape. Every year their population depends on climatic conditions. When they are found in the must they multiply at an extremely high rate. A small addition of sulfur dioxide, the main preservative used in the production of wine, leads to the same result. 80% of the yeast population of alcoholic fermentation consists of saccharomyces (Sacharomyces cerevisiae).
- Fermentation temperature: White wines are fermented at temperatures of 15oC to 20oC as higher temperatures lead to the burning of aromas. Red wines ferment at higher temperatures (25-30oC) both because their aromatic character is not so vulnerable and in order to achieve better extraction of color (and other substances) from the grape skins.
- Extraction: The process of “transferring” the red pigments of the grape skin to the must. As these are located inside the grape skins, only the contact of the juice with the skins, at the right temperature and for a specific time, gives the desired result of its coloring. The extraction process can last from a few days to several weeks.
- Malolactic fermentation: It is carried out either simultaneously with alcoholic fermentation or after its end, by bacteria not by fungi. These convert the quite aggressive malic acid found in grapes and wine into much softer lactic acid, a change that “softens” the wine, that is, reduces its unripe character and helps its maturation.
- Transfusion: After the fermentations, a sediment is created at the bottom of the tank or barrel. Transfusion is the removal of the pure wine from above and its placement in another, clean container. Transfusion helps to achieve better clarity in wine. What’s more, the brief contact with oxygen positively affects the wine.
- Maturation – aging: Wine can be aged either in stainless steel tanks or in oak barrels. Stainless steel tanks do not affect the character of the wine. On the contrary, barrels both affect the aromas of the wine and their porous material allows contact with oxygen and therefore faster maturation. Aging time can vary from a few weeks to several years.
- Bottling: After the wine is aged (when it is held), it is prepared for bottling. Bottling is a relatively simple, mechanical process. In modern bottling lines there is an automatic bottle washer, a wine filling system, a capping machine, a labeling and boxing system. The bottle, the cork, the label, the cap are a whole series of products that contribute to the final appearance, to the “dressing” of wine.