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.

Tests at 10 vineyards in Bordeaux and Cognac aim to discover whether wine producers could use algae from the Atlantic ocean to prevent fungal infections harming grapes.

algae vineyard
Atlantic ocean algae at Plage des Cinq Pineaux in northern France. Could this be an answer to vineyard mildew?

Ten estates in Bordeaux and Cognac involved...

The post Bordeaux châteaux test algae to fight mildew appeared first on Decanter.


Tests at 10 vineyards in Bordeaux and Cognac aim to discover whether wine producers could use algae from the Atlantic ocean to prevent fungal infections harming grapes.

algae vineyard
Atlantic ocean algae at Plage des Cinq Pineaux in northern France. Could this be an answer to vineyard mildew?

Ten estates in Bordeaux and Cognac involved...

The post Bordeaux châteaux test algae to fight mildew appeared first on Decanter.

Tests at 10 vineyards in Bordeaux and Cognac aim to discover whether wine producers could use algae from the Atlantic ocean to prevent fungal infections harming grapes.

algae vineyard
Atlantic ocean algae at Plage des Cinq Pineaux in northern France. Could this be an answer to vineyard mildew?

Early results from tests at four vineyards in Bordeaux and six in Cognac show that algae could be effective against mildew and botrytis. The research might be particularly useful for biodynamic and organic producers seeking alternatives to copper treatments.

Both fungal infections can pose a significant problem for the area, mainly due to the warm, damp conditions that favour their development.

While the traditional copper solution (known as ‘bouillie bordelaise’) is effective against fungal outbreaks, some producers, particularly those who have embraced organics, have concerns about its toxicity and have long been keen to find another solution.

Enter algae. For the last three years, engineer and oenologist Laurent de Crasto has been working with Lionel Navarro, a researcher with France’s National Centre for Scientific Research (CNRS), to test a treatment using powdered Atlantic algae.

Results to date show a 100% success rate against mildew, and a 50% success rate against botrytis, according to the duo.

Based in the Bordeaux suburb of Pessac, de Crasto said the next steps will be to scale up production, secure regulatory approvals and have a commercial product available by 2022.

Margaux’s Château Dauzac has been one of those testing algae.

Its director, Laurent Fortin, said the original bouillie bordelaise mix was created at Dauzac. ‘So we know all about the benefits and disadvantages. Copper kills everything in the soil. If terroir is saturated there are no bacteria, no worms, nothing.

‘We were looking for alternatives, and this was the most promising,’ he told Decanter.com.

Having started with a test plot, Fortin is now using the algae on all Dauzac’s biodynamic-certified plots, currently about three quarters of the estate.

Looking ahead, he said the aim is to be copper free within five years, with the most immediate challenge being to refine dosages. ‘We had a very wet spring this year, so we had to adapt the percentages and we are still testing and learning.’


See recent articles for Premium members on Bordeaux:

Tackling climate change in Bordeaux – What is being done? 

Tasting Léoville Poyferré wines from 1961 to 2016

 

The post Bordeaux châteaux test algae to fight mildew appeared first on Decanter.


Read full article on decanter.com


Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.