Preperation of wine?? can it be made at home??!
Wine stems from an extended and rich history dating back about 8,000 years and is thought to have originated in present day Georgia or Iran. Wine is thought to have appeared in Europe about 6,500 years ago in present-day Bulgaria and Greece and was very common in classical Greece and Rome. Wine has also played an important role in religion since ancient times. The Greek God Dionysos and the Roman God Liber represented wine. Wine has also played an important role in ceremonies in the Catholic and Jewish religions such as Mass and Kiddush.
The word "wine" derives from the Proto-Germanic *winam, an early borrowing from the Latin vinum, "wine" or "(grape) vine", itself derived from the Proto-Indo-European stem *win-o- (cf. Ancient Greek ο?νο? o?nos).Similar words for wine or grapes are found in the Semitic languages (cf. Arabic ??? wayn) and in Georgian (?vino), and the term is considered an ancient wanderwort
Preperation :
Vinification
Vinification includes all the successive steps between the arrival of the grape in the chai and the barreling of the wine. These steps are :
* Reception of the harvest
* Removal of the stems and crushing of the grapes
* Alcoholic fermentation
* Draining
* Pressing of the must
* Malolactic fermentation
* Blending
An engraving illustrates an old technical process.
Reception of the harvest
The grapes that have been carefully sorted in the vines are brought to the chai. There they are deposited on a conveyor belt that carefully carries them to the first procedure, the removal of the stems.
Removal of stems and crushing of grapes
The separation of the grapes from their stems has been done in Bordeaux for a very long time. The tannins that extracted from the stems were of lesser quality than those coming from the skins and pips. This operation that is most important from the qualitative viewpoint was accomplished in the past by hand. Now there are machines that do it as well if not better than before.. The grapes travel onto perforated blunted grills that allow the grape to pass through but not the stems.
The grapes are then slightly crushed. This was done in the olden days by stamping feet. Now cylinders that one can adjust according to the size of the grapes carefully do the job. Thus the skins are simply popped open and never pulverized. The resulting issue of juice, skin, pulp, and pips is pumped into the vats by a system perfected so as never to squash them.
Alcoholic fermentation
This mixture of juice, skin, pulp, and pips starts to ferment thanks to the natural yeast present in the vineyard. This important step is constantly supervised. The fermenting must is controlled twice a day.
The temperature of the vat is constantly measured. If it rises too high cooling water automatically runs down the sides of the vat. The wine is regularly recycled from the top to the bottom of the vat. The fermentation lasts on the average about five days.
Once the fermentation is finished the natural sugar of the grape is totally converted into alcohol. The wine remains in the vat in contact with the skins and pips for about ten days. The wine evolves from the steeping of the skins pulp and pips of the grapes.
One terms "cuvaison" the time during which the first the must and then the wine is in contact with the skins and pips. It lasts about fifteen days.
Draining
This step consists of separating the wine from what one calls the must. The must consists of the mixture of skins, pulp and pips. The wine is then drained into another vat. The remaining must is then sent to the press.
Pressing of the must
This step consists of conveying to the press the remaining must from the vat and pressing it to extract whatever wine is left. This wine is called the "vin de presse." Later it may be used in different sized quantities for the blending with the wine drained from the vat without pressure. The totality of the draining and pressing lasts about one day for each vat.
Malolactic fermentation
The malolactic fermentation happens by itself thanks to natural lactic bacteria emanating from the vineyard and the chai. These bacteria convert one of the natural acids known as malic into a less acidic one known as lactic. This is called the malolactic fermentation and lasts for about ten days. It softens the wine and eliminates the greenness that comes from the fresh grapes.
Blending
This step is very important to the assemblage of the wine. It consists of seeking out among the different vats of the vintage those that qualify for making the "grand vin." One must single out the best vats of the Cabernet Franc, Cabernet Sauvignon and Merlots and make sure that the resulting synergy of their blending will develop great harmony as well as complexity in the resulting wine. This step comes after the alcoholic and malolactic fermentation is finished.
Numerous trial blendings are necessary in judging the quality of the wine. The tastings progress gradually until finally one decides on the best blend. Little by little the "grand vin" has emerged with : the best equilibrium, the most perfect harmony, and the complexity of aromatic characteristics that are found year after year in the wines of Haut-Brion.
Running off
This step consists of separating the wine from what one calls the must. The must consists of the mixture of skins, pulp and pips. The wine is then drained into another vat. The remaining must is then sent to the press.
Blending
This step is very important to the assemblage of the wine. It consists of seeking out among the different vats of the vintage those that qualify for making the "grand vin." One must single out the best vats of the Cabernet Franc, Cabernet Sauvignon and Merlots and make sure that the resulting synergy of their blending will develop great harmony as well as complexity in the resulting wine. This step comes after the alcoholic and malolactic fermentation is finished.
Numerous trial blendings are necessary in judging the quality of the wine. The tastings progress gradually until finally one decides on the best blend. Little by little the "grand vin" has emerged with : the best equilibrium, the most perfect harmony, and the complexity of aromatic characteristics that are found year after year in the best of wines .
Aging in the barrel
Aging in the barrel has several objectives :
* The clarification of the wine
* The oxidizing of the wine
* The stabilization of the wine
The clarification of the wine
The Bordeaux barrel, holding 225 liters, is a small recipient in which the wine precipitates the "lies" or dregs to the bottom with greater ease than with a larger volume.
This sedimentation of dregs, deposited simply due to gravity, is a procedure that has been observed for a long time. It permits one, without any other artifice, to obtain a limpid wine simply due to the passage of time. However one will later see that one can fine the wine in order to accelerate and perfect this phenomenon.
The oxidizing of the wine
Among these phenomena that influence the evolution of the taste of the wine, oxidizing is the most important. In fact, the slower the oxidation the better the wine.
One notes two procedures of aging :
* aging in the barrel
* aging in the bottle
In the barrel the oxidation is quicker. In the bottle it goes very slowly.
In the barrel the air penetrates by minuscule quantities between the pieces of wood. There is a steady infiltration as the barrel is always slightly in depression.
When the wine is in bottle the only way that air can enter is between the cork and the area in the neck of the bottle.
Considering that the cork is rigorously airtight, only the space between the cork and the wine can permit a feeble infiltration of oxygen. The less the bottle varies in temperature, the less the oxygen penetrates.
The stabilization of the wine
Theoretically the wine is biologically stable after the fermentation but it still contains CO2 dissolved in it. This element fades away during the time in barrel and notably during the racking.
Should a few traces of sugar or malic acid subsist in the wine they will be eliminated during this period in the barrel.
The wood tannins also play a part in the clarifying phenomena. Aromatically they influence the nose of the wine and its limpidity.
At the start the wine softens in the barrel but it can also become dry if it stays in the barrel for too long.
The aging of wine in barrel must be very closely controlled in order to define with the greatest precision the exact moment when it is ready for bottling.
Topping off
As soon as the fermentation is over and the wine is blended it is transferred into brand new barrels. It stays in barrel for twenty four to thirty months. Haut-Brion has its own cooperage where most of the barrels used are made.
The wine charged with carbonic acid after the fermentation degasifies during the first year while the barrel remains open (glass stopper in bung hole on top).
The new wood constantly absorbs the wine so it is necessary to fill up the barrels regularly. This deed takes place every two days at Haut-Brion and is called topping up.
Next the barrel is hermetically sealed with the bung placed on the side and topping up is no longer necessary.
Racking
This is an operation that is very important regarding the traditional vinification of wine in barrels.
There are several objectives of which the principal one is the separation of the limpid wine from the deposit that has gravitated to the bottom of the barrel. This deposit is commonly known as "lees" or dregs.
Another objective is degasification. Decanting the wine from one barrel to another permits the release of CO2 from the wine.
Finally, if necessary one can choose to aerate the wine. During this maneuver a small amount of oxygen stays underneath it.
The racking is practiced by pouring the wine from an elevated barrel into one below. Only the wine stored in barrels on the bottom row is decanted with the aid of air pressure.
This operation takes place every three months during the first year. Afterwards it is done every four months.
Gradually the wine clarifies until it is completely clear at the time of bottling.
Fining
Fining is both the clarification and the reining of the wine. The small particles floating in the wine gravitate slowly to the bottom.
Then, as it ages in the barrel, the wine softens. The rather harsh tannins noted after the fermentation tend to lose their greenness and density. Fining both accelerates the precipitation of the particles and eliminates the excesses found at the start, leaving the essential attributes needed to produce a balanced, harmonious, and aromatic wine.
Fining entails adding whites of egg to each barrel (between 2 and 8 per barrel according to the wine). These whites have been carefully separated from the yolks and after a slight whisking are incorporated with the wine in the barrel. The wine is then vigorously whisked with a long stalk until there is a perfect blend of the wine with the white of egg. It is the albumin in the egg white that coagulates on contact with the alcohol in the wine. Three weeks are necessary in order to obtain a perfect clarification of the wine.
Hope this is useful...
Enjoyyyyyyyyyyyyyyy
Answers: Wine is an alcoholic beverage made from fermentation of grape juice.The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients.Although other fruits like apples and berries can also be fermented, the resultant "wines" are normally named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically known as fruit or country wine. Others, such as barley wine and rice wine (e.g. sake), are made from starch-based materials and resemble beer more than wine, while ginger wine is fortified with brandy. In these cases, the use of the term "wine" is a reference to the higher alcohol content, rather than production process. The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions.Wine is produced by fermenting crushed grapes using various types of yeast which consume the sugars found in the grapes and convert them into alcohol. Various varieties of grapes and strains of yeasts are used depending on the types of wine produced.
Wine stems from an extended and rich history dating back about 8,000 years and is thought to have originated in present day Georgia or Iran. Wine is thought to have appeared in Europe about 6,500 years ago in present-day Bulgaria and Greece and was very common in classical Greece and Rome. Wine has also played an important role in religion since ancient times. The Greek God Dionysos and the Roman God Liber represented wine. Wine has also played an important role in ceremonies in the Catholic and Jewish religions such as Mass and Kiddush.
The word "wine" derives from the Proto-Germanic *winam, an early borrowing from the Latin vinum, "wine" or "(grape) vine", itself derived from the Proto-Indo-European stem *win-o- (cf. Ancient Greek ο?νο? o?nos).Similar words for wine or grapes are found in the Semitic languages (cf. Arabic ??? wayn) and in Georgian (?vino), and the term is considered an ancient wanderwort
Preperation :
Vinification
Vinification includes all the successive steps between the arrival of the grape in the chai and the barreling of the wine. These steps are :
* Reception of the harvest
* Removal of the stems and crushing of the grapes
* Alcoholic fermentation
* Draining
* Pressing of the must
* Malolactic fermentation
* Blending
An engraving illustrates an old technical process.
Reception of the harvest
The grapes that have been carefully sorted in the vines are brought to the chai. There they are deposited on a conveyor belt that carefully carries them to the first procedure, the removal of the stems.
Removal of stems and crushing of grapes
The separation of the grapes from their stems has been done in Bordeaux for a very long time. The tannins that extracted from the stems were of lesser quality than those coming from the skins and pips. This operation that is most important from the qualitative viewpoint was accomplished in the past by hand. Now there are machines that do it as well if not better than before.. The grapes travel onto perforated blunted grills that allow the grape to pass through but not the stems.
The grapes are then slightly crushed. This was done in the olden days by stamping feet. Now cylinders that one can adjust according to the size of the grapes carefully do the job. Thus the skins are simply popped open and never pulverized. The resulting issue of juice, skin, pulp, and pips is pumped into the vats by a system perfected so as never to squash them.
Alcoholic fermentation
This mixture of juice, skin, pulp, and pips starts to ferment thanks to the natural yeast present in the vineyard. This important step is constantly supervised. The fermenting must is controlled twice a day.
The temperature of the vat is constantly measured. If it rises too high cooling water automatically runs down the sides of the vat. The wine is regularly recycled from the top to the bottom of the vat. The fermentation lasts on the average about five days.
Once the fermentation is finished the natural sugar of the grape is totally converted into alcohol. The wine remains in the vat in contact with the skins and pips for about ten days. The wine evolves from the steeping of the skins pulp and pips of the grapes.
One terms "cuvaison" the time during which the first the must and then the wine is in contact with the skins and pips. It lasts about fifteen days.
Draining
This step consists of separating the wine from what one calls the must. The must consists of the mixture of skins, pulp and pips. The wine is then drained into another vat. The remaining must is then sent to the press.
Pressing of the must
This step consists of conveying to the press the remaining must from the vat and pressing it to extract whatever wine is left. This wine is called the "vin de presse." Later it may be used in different sized quantities for the blending with the wine drained from the vat without pressure. The totality of the draining and pressing lasts about one day for each vat.
Malolactic fermentation
The malolactic fermentation happens by itself thanks to natural lactic bacteria emanating from the vineyard and the chai. These bacteria convert one of the natural acids known as malic into a less acidic one known as lactic. This is called the malolactic fermentation and lasts for about ten days. It softens the wine and eliminates the greenness that comes from the fresh grapes.
Blending
This step is very important to the assemblage of the wine. It consists of seeking out among the different vats of the vintage those that qualify for making the "grand vin." One must single out the best vats of the Cabernet Franc, Cabernet Sauvignon and Merlots and make sure that the resulting synergy of their blending will develop great harmony as well as complexity in the resulting wine. This step comes after the alcoholic and malolactic fermentation is finished.
Numerous trial blendings are necessary in judging the quality of the wine. The tastings progress gradually until finally one decides on the best blend. Little by little the "grand vin" has emerged with : the best equilibrium, the most perfect harmony, and the complexity of aromatic characteristics that are found year after year in the wines of Haut-Brion.
Running off
This step consists of separating the wine from what one calls the must. The must consists of the mixture of skins, pulp and pips. The wine is then drained into another vat. The remaining must is then sent to the press.
Blending
This step is very important to the assemblage of the wine. It consists of seeking out among the different vats of the vintage those that qualify for making the "grand vin." One must single out the best vats of the Cabernet Franc, Cabernet Sauvignon and Merlots and make sure that the resulting synergy of their blending will develop great harmony as well as complexity in the resulting wine. This step comes after the alcoholic and malolactic fermentation is finished.
Numerous trial blendings are necessary in judging the quality of the wine. The tastings progress gradually until finally one decides on the best blend. Little by little the "grand vin" has emerged with : the best equilibrium, the most perfect harmony, and the complexity of aromatic characteristics that are found year after year in the best of wines .
Aging in the barrel
Aging in the barrel has several objectives :
* The clarification of the wine
* The oxidizing of the wine
* The stabilization of the wine
The clarification of the wine
The Bordeaux barrel, holding 225 liters, is a small recipient in which the wine precipitates the "lies" or dregs to the bottom with greater ease than with a larger volume.
This sedimentation of dregs, deposited simply due to gravity, is a procedure that has been observed for a long time. It permits one, without any other artifice, to obtain a limpid wine simply due to the passage of time. However one will later see that one can fine the wine in order to accelerate and perfect this phenomenon.
The oxidizing of the wine
Among these phenomena that influence the evolution of the taste of the wine, oxidizing is the most important. In fact, the slower the oxidation the better the wine.
One notes two procedures of aging :
* aging in the barrel
* aging in the bottle
In the barrel the oxidation is quicker. In the bottle it goes very slowly.
In the barrel the air penetrates by minuscule quantities between the pieces of wood. There is a steady infiltration as the barrel is always slightly in depression.
When the wine is in bottle the only way that air can enter is between the cork and the area in the neck of the bottle.
Considering that the cork is rigorously airtight, only the space between the cork and the wine can permit a feeble infiltration of oxygen. The less the bottle varies in temperature, the less the oxygen penetrates.
The stabilization of the wine
Theoretically the wine is biologically stable after the fermentation but it still contains CO2 dissolved in it. This element fades away during the time in barrel and notably during the racking.
Should a few traces of sugar or malic acid subsist in the wine they will be eliminated during this period in the barrel.
The wood tannins also play a part in the clarifying phenomena. Aromatically they influence the nose of the wine and its limpidity.
At the start the wine softens in the barrel but it can also become dry if it stays in the barrel for too long.
The aging of wine in barrel must be very closely controlled in order to define with the greatest precision the exact moment when it is ready for bottling.
Topping off
As soon as the fermentation is over and the wine is blended it is transferred into brand new barrels. It stays in barrel for twenty four to thirty months. Haut-Brion has its own cooperage where most of the barrels used are made.
The wine charged with carbonic acid after the fermentation degasifies during the first year while the barrel remains open (glass stopper in bung hole on top).
The new wood constantly absorbs the wine so it is necessary to fill up the barrels regularly. This deed takes place every two days at Haut-Brion and is called topping up.
Next the barrel is hermetically sealed with the bung placed on the side and topping up is no longer necessary.
Racking
This is an operation that is very important regarding the traditional vinification of wine in barrels.
There are several objectives of which the principal one is the separation of the limpid wine from the deposit that has gravitated to the bottom of the barrel. This deposit is commonly known as "lees" or dregs.
Another objective is degasification. Decanting the wine from one barrel to another permits the release of CO2 from the wine.
Finally, if necessary one can choose to aerate the wine. During this maneuver a small amount of oxygen stays underneath it.
The racking is practiced by pouring the wine from an elevated barrel into one below. Only the wine stored in barrels on the bottom row is decanted with the aid of air pressure.
This operation takes place every three months during the first year. Afterwards it is done every four months.
Gradually the wine clarifies until it is completely clear at the time of bottling.
Fining
Fining is both the clarification and the reining of the wine. The small particles floating in the wine gravitate slowly to the bottom.
Then, as it ages in the barrel, the wine softens. The rather harsh tannins noted after the fermentation tend to lose their greenness and density. Fining both accelerates the precipitation of the particles and eliminates the excesses found at the start, leaving the essential attributes needed to produce a balanced, harmonious, and aromatic wine.
Fining entails adding whites of egg to each barrel (between 2 and 8 per barrel according to the wine). These whites have been carefully separated from the yolks and after a slight whisking are incorporated with the wine in the barrel. The wine is then vigorously whisked with a long stalk until there is a perfect blend of the wine with the white of egg. It is the albumin in the egg white that coagulates on contact with the alcohol in the wine. Three weeks are necessary in order to obtain a perfect clarification of the wine.
Hope this is useful...
Enjoyyyyyyyyyyyyyyy
yes,it can get some 3lbs of grapes 2lbs of sugar and some wine yeast or bread yeast let it ferment about 14days strain and put in a bottle ,let it sat another 7days an you have a nice dry wine
Of Course
If you wish to try
http://www.thebeveragepeople.com
http://www.solorb.com/mead/
http://www.samualadams.com
I forgot to add
Get as much information as you can and the best equipment they will last a long time and you can sell them if you loose intrest
Yes. Though the recipe can be found at many sites, but it is difficult in practice. Quality wine usually requires much more than what can be done at home.
If you are interested in starting to make wine at home, I would recommend that you first check out http://winemaking.jackkeller.net/. Then, look around town for a local homebrew shop, and pick up a winemaking 'starter kit'. This kit will include all of the equipment you need to make 5 or 6 gallons at a time. If you can't find a local homebrew shop, take a look at http://www.midwestsupplies.com or http://www.northernbrewer.com.
Once you have the equipment, you will need to then pick up a wine kit from the homebrew shop. These kits include all of the ingredients you will need for each 5 or 6 gallon batch. If you are interested in making wine using your own fruit (or other fermentable), check out http://scorpius.spaceports.com/~goodwine... for some easy recipes.
I would also recommend you pick up a copy of C.J.J. Berry's book 'First Steps in Winemaking'. A very good introduction to the craft.
I can recommend a couple other books if you want, or feel free to email me if you have any further questions.