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    CMS Introduction To Winemaking PDF

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    Jose Benito Morales Garcia
    This document outlines the key steps involved in winemaking, from harvesting grapes to bottling wine. It discusses the vinification process, including sorting, crushing, fermentation, pressing, aging, fining, filtration and packaging. Specific winemaking techniques are explained, such as carbonic maceration, cap management and malolactic fermentation. Potential wine faults and factors to consider for aging and maturation are also covered.

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    Download as PDF, TXT or read online from Scribd

    CMS Introduction To Winemaking PDF

    Uploaded by

    Jose Benito Morales Garcia
    162 views18 pages
    This document outlines the key steps involved in winemaking, from harvesting grapes to bottling wine. It discusses the vinification process, including sorting, crushing, fermentation, pressing, aging, fining, filtration and packaging. Specific winemaking techniques are explained, such as carbonic maceration, cap management and malolactic fermentation. Potential wine faults and factors to consider for aging and maturation are also covered.

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    CMS_Introduction_to_Winemaking.pdf

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    This document outlines the key steps involved in winemaking, from harvesting grapes to bottling wine. It discusses the vinification process, including sorting, crushing, fermentation, pressing, aging, fining, filtration and packaging. Specific winemaking techniques are explained, such as carbonic maceration, cap management and malolactic fermentation. Potential wine faults and factors to consider for aging and maturation are also covered.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    162 views18 pages

    CMS Introduction To Winemaking PDF

    Uploaded by

    Jose Benito Morales Garcia
    This document outlines the key steps involved in winemaking, from harvesting grapes to bottling wine. It discusses the vinification process, including sorting, crushing, fermentation, pressing, aging, fining, filtration and packaging. Specific winemaking techniques are explained, such as carbonic maceration, cap management and malolactic fermentation. Potential wine faults and factors to consider for aging and maturation are also covered.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 18

    INTRODUCTORY

    SOMMELIER
    COURSE AND EXAM
    WINEMAKING /
    VINIFICATION

     Taking grapes from vineyard to


    bottle
     What is the goal of the winery?
    • Wine style
    • Price point
    • Regional laws?
    • Sustainability
     Harvest
     Sort
    STEPS OF  Crush
    WINEMAKING  Press (white wine)
     Fermentation
     Press (red wine)
    •
     Aging
    STEPS OF  Fining/Filtration
    WINEMAKING  Bottling/Packaging
     Cleaning at every step
    CRUSH PAD DECISIONS

    CRUSHED or
    SORT(1) W H O L E B E R RY ( 3 )
    White/Rosé Skin Contact? (4)

    Red Cold/Ther mal? (4)


    DESTEM(2)
    PRESSING (5)
    (OR NOT)
    Whites/Rosé before fermentation
    Reds after fermentation
    ALCOHOLIC FERMENTATION

    ALCOHOL
    EITHER AMBIENT
    OR INOCULATED
    CO2
    SUGAR YEAST

    AROMAS
    FERMENTATION VESSELS

    SIZE
    LARGE = 1000+ LITER FOUDRE
    SMALL = 225 LITER BARRIQUE

    SHAPE
    EGG-SHAPED

    MATERIAL
    WOOD VS. STAINLESS STEEL VS. CONCRETE
    WINEMAKING TERMS

    Carbonic Maceration
     Tank filled with whole berries under CO2
     Intracellular fermentation
     Berries at the bottom crushed and
    ferment normally
     Unique aromas and flavors
     Whole cluster semi-carbonic i.e. Syrah
     Example: Beaujolais
    WINEMAKING TERMS
    Winemaking Additions
     SO2
     Chaptalization
    • Addition of sugar to must to
    increase the final alcohol content of
    the wine
     Acidification
    • Addition of acids to must or to a
    finished wine
     Water additions
    VINIFICATION TERMS
    Lees
     Autolysis
     Extra flavor
     Richer, creamier texture
     Additional aromas & flavors created:
    • Bread dough
    • Yeast
    • Toast
    • Light floral
    • Nuts
    • Other examples…
    MALOLACTIC
    FERMENTATION
     Tart malic acids converted to softer
    tasting lactic acids
     Common in red wines
     Imparts flavor and texture to white
    wines
    • Butter (diacetyl)
    • Buttered popcorn
    • Cream
    CAP
    MANAGEMENT
     How much oxygen?
     Temperature control
     Open vs closed top tank
     Types of maceration:
    • Punch down
    • Pump over
    • Extended maceration
    AGING & MATURATION
    Considerations
     Costs
     Size of container
     Type of container
    • Stainless steel
    • Oak barrels
    • American/French/Other
    • Age of barrels
    • Other Containers
     Length of time
    14
    WINE FAULTS
     TCA
     Sulfur Compounds (H2S, SO2)
     Volatile Acidity (VA)
     Ethyl Acetate (EA)
     Brettanomyces
     Oxidation
     Maderization

    15
    PREPARATION FOR
    BOTTLING
    Fining
     For attractiveness
     Clarification
     Cold stabilization

    Filtration
     For microbial stability

    16
    PACKAGING
    Containers
     Bottles
     Kegs
     Boxed wine

    Closures
     Cork-many variations
     Screw Cap (Stelvin)
     Glass Top (Vino-Lok)

    17
    THANK YOU!

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