Inoculation in winemaking is the process of adding selected yeast strains to grape juice to start the fermentation process. This controlled fermentation allows winemakers to influence the wine’s flavour, aroma, and consistency. Inoculation provides more predictability and control over fermentation compared to relying on indigenous yeasts.
Wine Making Process
Skin contact refers to the winemaking process where grape skins are left in contact with the juice during fermentation, extracting color, flavours, and tannins. This technique is used to make red wines and can also be applied to create orange wines from white grapes, contributing to the wine’s complexity and […]
Leaching in viticulture refers to the process where water dissolves and carries nutrients away from the soil, potentially leading to nutrient deficiency in grapevines. This can affect vine health and grape quality, making soil management and irrigation practices crucial in preventing excessive nutrient loss and ensuring balanced vine growth.
Stainless steel fermentation involves using stainless steel tanks for fermenting wine, offering temperature control and a neutral environment that preserves the wine’s fruit character. This method contrasts with oak fermentation, which imparts additional flavours to the wine. Stainless steel is favored for producing fresh, crisp white wines and fruit-forward reds.
Appassimento is a traditional Italian winemaking technique involving the partial drying of grapes before fermentation. This process concentrates the grapes’ sugars and flavours, leading to the production of rich, full-bodied wines with a higher alcohol content and intensity of flavour. Amarone della Valpolicella is perhaps the most famous wine made […]
Maceration is the winemaking process where grape skins, seeds, and sometimes stems are soaked in the must (grape juice) to extract color, tannins, and aroma compounds. The duration and temperature of maceration can significantly impact the wine’s color, texture, and flavour profile. Red wines undergo longer maceration than white wines […]
Triage is the process of sorting grapes before winemaking, selecting the best quality fruit and removing underripe, overripe, or damaged berries. This step ensures only healthy, ripe grapes are used, crucial for producing high-quality wine by improving the overall quality of the harvest.
Botrytis, or “noble rot,” is a fungus that affects wine grapes under specific conditions, resulting in concentrated and distinctively flavoured wines. It dehydrates the grapes, increasing the sugar concentration and adding unique flavours, often used in the production of high-quality sweet wines like Sauternes. Not all botrytis is beneficial; it […]
Malolactic Fermentation (MLF) is a secondary fermentation process in winemaking where malic acid is converted into lactic acid and carbon dioxide by bacteria. This process reduces the wine’s acidity, creating a softer, rounder mouthfeel and can introduce buttery or creamy flavours. MLF is common in red wines and some white […]
Vinification is the process of turning grapes into wine, encompassing all steps from harvesting, crushing, and fermenting to aging and bottling. The vinification process varies depending on the wine style being produced, with each decision by the winemaker influencing the wine’s final character and quality.