Vinification is the process that transforms the grapes into wine. The process of vinification differ from region to region, financial state of the winery and the grape types. The harvesting time and the type of oak used for aging are based on the region in which the wine grapes are grown.

Wine making process involves the following stages:

  • The first step in wine making process is Harvesting or Picking. Grapes should be harvested at the right time in order to make good wine. Harvesting can be done either mechanically or by hand.
  • The process of separating the grapes from the stems and cluster parts is called Destemming. Some of the wine makers keep some fragments of the stem to increase the wine tannin.
  • After destemming the grapes are crushed to extract the juice from the skin. This is done before the fermentation process begins. In the olden days bare feet is used to extract the grape juice, now a day machines like crushers are used.
  • Separation of grape juice and the skin is named as pressing. After crushing the grape juice will flow freely, selected wineries use pressers to make sure maximum juice is released.
  • Once the grapes are pressed they are introduced into the process of fermentation. During this process the grape juice are converted into alcoholic beverage. The yeast interacts with the sugar in the grape juice and converts them into ethanol and carbon dioxide.
  • Once the wine is purified and refined, they are preserved with sulfur dioxide or potassium sorbate. During the natural process of fermentation a minimum amount of sulfites are produced, but more is added for the use of commercial preservation.
  • Wines are aged for a particular amount of time to get more welcoming wine. Once after purification, the wines are moved to wooden barrels for aging. Metal vats, concrete vats and glass carboys are also used in some cases to increase the flavor.
  • After aging, the wines are bottled. During the process of bottling a final dose of sulfite is added to the wine to prevent it from uninvited fermentation in the bottle. The bottles are then sealed with cork and screw caps.

Some of the Beaujolais 2017 harvest may have been lost after vineyards were hit by a torrent of summer hail.

beaujolais hail
Hail stones damage Beaujolais vines, July 2017.

Beaujolais vineyards hit by heavy storm...

The post ‘Tornado’ of hail hits Beaujolais vineyards appeared first on Decanter.


Some of the Beaujolais 2017 harvest may have been lost after vineyards were hit by a torrent of summer hail.

beaujolais hail
Hail stones damage Beaujolais vines, July 2017.

Beaujolais vineyards hit by heavy storm...

The post ‘Tornado’ of hail hits Beaujolais vineyards appeared first on Decanter.

Some of the Beaujolais 2017 harvest may have been lost after vineyards were hit by a torrent of summer hail.

beaujolais hail
Hail stones damage Beaujolais vines, July 2017.

Image credit: @ophelie_gf

A fierce hailstorm hit the Beaujolais region at 4:45pm on 10 July.

It’s a case of déjà-vu for some producers after the same corridor of Beaujolais vineyards suffered from hail in June 2016, said Mélina Condy from region wine body InterBeaujolais.

‘But this is on a on a bigger and wider scale,’ she told Decanter.com.

Early signs suggested that Beaujolais Crus, situated in the north, were among the worst vineyard affected. From Beaujeu to Moulin-à-Vent, the storm impacted Chiroubles, the north of Régnié, Morgon, Chenas, Moulin-à-Vent and Fleurie.

The pretty village of Fleurie was particularly badly hit, with violent winds and a lot of houses and wineries damaged. The fire department was overwhelmed with calls for the entire night between Fleurie and Moulin-à-Vent.

‘It was a tornado; I have rarely seen this,’ said Dominique Piron, president of InterBeaujolais and owner of Domaine Piron.

Producers triggered anti-hail canons but these were not enough and the wine also caused damage. ‘The small hailstones and the wind had a sandblasting effect’ on the vines, Piron added.

InterBeaujolais officials and winemakers were assessing damage on Tuesday morning (11 July), but it was too early to give a detailed picture.

‘A lot of people are affected, to varying degrees,’ said Piron.

‘In our modern world, it is difficult to accept such a sudden event. But it is unfortunately the lot of those who work with nature.’

Editing by Chris Mercer

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