Professional Documents
Culture Documents
Europa not UE
UE at 15 1 620 (21%)
3 259 (45%) Asia
1 448 (19%)
America Oceania
799 (10%) 98 (1%)
Africa
320 (4%)
Africa
3%
Europa
73%
World wine imports (source OIV 2000 )
Oceania
1% Asia
Africa
4%
2%
America
13%
Europa
80%
Country thousands of Hl %
Germany 12 024,00 19,99
GB 9 631,00 15,56
France 5 583,00 9,28
USA 4 615,00 7,67
Russia 3 768,00 6,26
Netherlands 3 388,00 5,63
Belgium 2 210,00 3,67
Canada 2 194,00 3,65
Switzerland 1 817,00 3,05
Denmark 1 677,00 2,79
world total 60 166,00
World wine exports (source OIV 2000)
Asia America
1% 10%
Oceania Africa
5% 2%
Europa
82%
Country thousands of Hl %
Africa
3%
Europa
70%
Country thousands of Hl %
France 32 900,00 15
Italia 30 800,00 14,04
USA 21 400,00 9,76
Germany 19 565,00 8,92
Spain 14 500,00 6,61
Argentina 12 749,00 5,82
GB 9 146,00 4,17
China 5 535,00 2,52
Russia 5 500,00 2,51
Romania 5 215,00 2,38
total world 219 357,00
Wine Classification
2. Classified by Carbondioxide
2.1 Still wine, Table wine
2.2 Sparkling wine: Champange, Carbonated wine
3. Classified by Sweetness
3.1 dry wine
3.2 semi-dry wine
3.3 sweet wine
Wine Classification(3)
4. Classified by Colour
White wine: Chablis, Chardonnay, Pinot blanc, Rhine
wine, Riesling, Sylvaner, Treminer
Rose wine: Rose, Vinorosso
Red wine: Barbera, Cabernet Sauvignon, Claret,
Carnelian, Gamay, Pinot noir, Pinot St.
George, Zinfadel
Wine Classification(4)
Family : Vitaceae
Genus : Vitis
Vitis rotundifolia
Grapes (2)
1.Vitis vinifera
1.1 Muscat flavour
White wine: Muscat blanc, Gold, Malvasia,
Gianea, Muscat otonel,Orange
muscat
Red wine: Muscat
Grapes (3)
1.2 Flavour related to grape cultivars (except Muscat)
White wine: White Riesling, Chadonnay,
Emerald Riesling, Helena, Melon,
Muller-Thurgau, Sauvignon blanc,
Sylvaner
Red wine: Barbera, Cabernet Sauvignon,
Carnelian, Merlot, Nebbiolo, Durif,
Shiraz, Pinot St. George, Ruby
Cabernet, Tinta Madiera, Tinta Cao,
Zinfadel
Grapes (4)
1.3 Flavour unrelated with grape cultivar
White wine: Aligater, French Colombard,
Green Hangarian, Grillo,
Palomino, Thomson seedless,
Veltliner
Exemples of Interspecific Varieties
Baco noir Extremely vigorous variety which is best grown
on heavy soils. Excessive vigor often occurs on light soils,.
The fruit is usually high in acid and produce wines of good
quality which are usually deeply pigmented but low in
tannin content.
•cabernet sauvignon
•gamay
•syrah
•grenache noir
•malbec
•merlot
•pinot noir
•cabernet franc
•chardonnay
•gewurztraminer
•sémillon
•sauvignon
• riesling
• muscat
• pinot gris Pinot noir
Concurrently to these grape-varieties exceptional,
a few tens of others, excellent on their local soil
(terroir), are not acclimatized easily elsewhere.
Among the best of them, they are :
•mourvèdre
•nebbiolo
•sangiovese
•tempranillo
•zinfandel
•chenin
•Furmint
•palomino fino
Cabernet sauvignon :
Varietal Aromas/Flavours:
Fruit: black currant, blackberry
Terroir: musk, civet, truffle, earth
Floral: grass
Herbal: sandalwood, cedar
Processing Bouquets/Flavors:
Oak (light): vanilla, coconut, sweet wood
Spice: black pepper, licorice, clove, thyme, bay
leaf
Oak (heavy): oak, smoke, toast, tar
Bottle Age: cedar, cigar box,
Tempranillo :
It is originated in Spain, Rioja
region. Also grown in Argentina and
Portugal.
Young Temparanillo has a
distinctive strawberry and cherry
flavour.
When aged, tends to have a
plummy spiciness overlaid with hints
of vanilla oak.
Grenache :
Varietal Aromas/Flavours :
Fruit: black currant, blackberry
Character: rustic, fleshy, sweet, dusty.
Processing Bouquets/Flavors :
Oak (light) vanilla, sweet wood.
Oak (heavy) oak, smoke, toast, tar.
Bottle Age: tobacco, dried apricot, cigar box.
Malbec :
Malbec is popular in Argentina and Chile.
While it once was also grown in Bordeaux, it is
rarely used here in modern years. Malbec is now
the dominant red varietal in the Cahors (France)
area. The Appellation Controlée regulations for
Cahors require a minimum content of 70%. In
Argentina it is almost the most-planted red grape,
and is the third most planted in Chile.
Varietal Aromas/Flavours :
Fruit: currant, black cherry, plum .
Spice: caramel, clove, bay leaf, green peppercorn
Herbal: bell pepper, green olive
Floral: violet, rose
Processing Bouquets/Flavours:
Bottle Age: truffle, mushroom, earth, coffee,leather,
cedar, cigar box.
Oak (light): vanilla, coconut, sweet wood.
Oak (heavy): oak, smoke, toast, tar.
Cabernet franc :
Recent studies in ampelographyhave determined that Cabernet franc is
one of the genetic parents of Cabernet sauvignon (the other is sauvignon
blanc). Both Cabernet varieties are among the five major grapes of
Bordeaux. There are Cabernet franc vineyards in Romania, Hungary, the
Balkans, north eastern Italy). New in Australia, New Zealand, and
Argentina. In the United States, Cabernet franc is planted in Long Island,
New York, and in Washington state. California has about 2,000 acres,
mostly planted since 1980.
Varietal Aromas/Flavours:
Fruit: raspberry, cherry, plum, strawberry.
Floral: violet .
Herbal: bell pepper, stems.
Processing Bouquets/Flavours:
Oak (light): vanilla, coconut, sweet wood.
Oak (heavy): oak, smoke, toast, tar.
Bottle Age: musk, mushroom, earth, cedar,
cigar box.
White cultivars :
Chardonnay :
Is ther most well-known wthite cultivars. Its
popularity comes from its consistent
production of an appealing fruit fragance.
Chardonnay also produce Champagne, the
finest sparkling wines and the finest Burgundy
wines like Meursault.
Varietal Aromas/Flavours:
Stone Fruits: apple, pear, peach, apricot.
Citric Fruits: lemon, lime, orange, tangerine.
Tropical Fruits: pineapple, banana, mango,
guava, kiwi.
Floral: acacia, hawthorn.
Terroir: flint, mint.
Processing Bouquets/Flavours:
Malolactic: butter, cream, hazelnut
Oak (light): vanilla, sweet wood, coconut
Oak (heavy): oak, smoke, toast, lees, yeast.
Gewürztraminer :
It is one of the most pungent wine
varietals, easy for even the beginning
taster to recognize by its heady, aromatic
scent. It is one of the major vareities used
for Alsace wines in France near Germany,
bout also in Germany and in Italy's
Tyrollean Alps.
Varietal Aromas/Flavours:
Floral: rose petal, gardenia, honeysuckle.
Fruity : lychee, linalool, peach, mango.
Aggressive: spice, perfume.
Processing Bouquets/Flavours:
Petroleum: terpene, diesel.
Wood: oak (not usually)
Late Harvest: Botrytis, honey, sweet
cabbage.
Semillon :
It is the majority white variety in Bordeaux, Graves, and
Sauternes,There are more in Chile than anywhere else on earth. Early in
the viticultural development of Australia, Semillon dominated as the major
white variety. Semillon grapes make up 80% of the blend in the most
expensive and famous late-harvest wine in the world, Château d'Yquem. It
seems the favorite foil of Botrytis Cinerea, the noble rot which concentrates
the sugars, flavours and aromas of Sauternes wines in France (Bordeaux).
Varietal Aromas/Flavours:
Fruity: fig, lemon, pea.r
Spice: saffron.
Herbal: grass, weeds.
Vegetal: bell pepper, asparagus.
Processing Bouquets/Flavours :
Botrytis: apricot, quince, peach,
honey, pineapple, vanilla, candy.
Malolactic: butter, cream.
Oak (light): vanilla, sweet wood.
Oak (heavy): oak, smoke, toast.
Sauvignon :
Is the major white cultivar
in bordeaux and the upper
Loire valley in France.It is
popular in California and New
Zeland. Although, it often
shows green peeper and
herbaceous odours, better
clones possess subtil floral
character.
Riesling :
Because of both its cellar longevity and its ability to maintain varietal identity
while reflecting the individuality of its terroir, Riesling may be the best of all the
white wine grapes. Its homeland is Germany. Finest Late harvest wines are
produced (noble rot) in Germany : Trockenbeerenauslese.
The best German vineyards on the Mosel River produce riesling wines that are
unique in their low alcohol, powerful aroma, and high extract.
This grape also is very successful in Alsace (France), California, Washington
and Oregon, but also Australia, South Africa, Chile, Austria, Switzerland,
Russia, Yugoslavia, and Italy.
Varietal Aromas/Flavours:
Floral: woodruff, rose petal.
Stone Fruits: apple, pear, peach apricot.
Tropical Fruits: (not usually).
Growing & Processing Bouquets/Flavours:
violetPetroleum: terpene, diesel.
Mineral: flint, steel, gun metal .
Muscat :
Varietal Aromas/Flavours:
Perfume: terpine.
Spice: coriander.
Fruit: peach, orange.
Processing Bouquets/Flavours:
(best if not aged in wood)
Pinot gris :
probably is the best-known "white" variant-
clone of Pinot Noir. Ripe pinot gris grapes may be
described as having colours from bluish grey to
light pinkish brown.
The main base of Pinot gris appreciation is
Alsace in France and Friuli in Italy.
In Alsace, the Pinot gris grape is called tokay
d'Alsace (no relation to the Hungarian Tokay).
Riesling is produced also in California and
Oregon.
Varietal Aromas/Flavours:
Floral: (vague)
Fruit: apple, pear.
Processing Bouquets/Flavours:
Oak: vanilla, sweet wood, smoke.
Malolactic (unusual): butter, cream.
Grapes (5)
2. Vitis labrusca
“Foxy” flavour or methyl anthranilate
White wine: Niagara, Diamond, Dutchess, Elvira,
Missouri, Riesling Noah
Red wine: Concord, Agawam, Black pearl,
Campbell’s early, Catawa, Clinton,
Delaware, Diana, Iona, Isabella,
Ives, Niabell, Steuben, Vergennes
Grapes (6)
3. Vitis rotundifolia
fruit flavour and muscadine flavour
White wine: Scuppesviong, Topsail, Willard
Red wine: Burgaw, Eden, Hunt, James, Thompson
4. Hybrid grapes
White wine: Verdelet, Vidal blanc, Vigonoles
Red wine: Baco noir, Beta Cascade, Chombourcin,
Chancellor, Colobel, Landal, Rosette,
Royalty, Salvador
Harvest method :
Manual :
•traditional method preserves the
fruit integrity. Some cultivars
(Semillon, Muscat) are crushed so
easily that unacceptable juice loss
occurs during mechanical
harvesting.
•possibility to sort good berries
specially for botrytised late harvest
grape.
•In France,few appellation control
wines (Champagne), mechanical
harvest is forbiden.
Mechanical :
Advantages :
•1 - one machine works equivalent to 80 workers.
•2 - fruit harvest under almost any weather
conditions or any time of the day can save a crop,
when conditions demand rapid harvest.
•3 - grape can be quickly deliveried to the winery for
processing without deterioration of the fruit,
especially, in hot and humid conditions (fungi,
bacteria)
Disadvantages :
•1 - the most important is that leaves are present
in the harvested grape gives undesirable
herbaceous flavours, bitterness, and astringent
wines.
•2 – impossible sort.
Two movements are possible
According the type of
Harvester.
Horizontal
vibration
Vertical vibration
Grape after mechanical harvest
Yeast
• Wild Yeast
-Candida colliculosa
-Candida pulcherrima
-Hansennula anomala
-Kloeckera apiculata
• Wine Yeast
-Saccharomyces carlsbergensis
-Saccharomyces cerevisiae
-Saccharomyces capensis or fermentati
Fermentors
• Open Fermentor
• Close Fermentor
• Materials of Fermentor
Cement Pond with Glazed Tiles
Wood Barrel
Fiber Glass Barrel
Stainless Barrel
Glass Bottle
Raw material Preparation
Grape
Stemming
Add KMS 100 ppm (0.01%)
harvest
Note :
•They are few (102 UFC/g) or no yeast cells on ripe fruits, perhaps, they
are air contaminant or carried by insects.
•The inocculum appears to be the winery. Strains isolated from wine are
typically identical to that isolated from equipment in winery.
Fermentation :
Spontaneous fermentation produces different wines in
relation with the diversity of indigenous yeast strains.
Microscopic fungi :
•Aerobic or anaerobic
•Haplo-diplobiontic
cinnamates whine
flavanols browning
stilbènes O2
Skin maceration
Macération : red musts
pump
Macération : red musts
• 4 Autovinificator: Algeria in the 1950s, there was often no power in
the far reaches of the countr., It resembles a big box with three layers
inside.
The top layer is a trough with a tube where juice comes out
and another where it falls back in.
The middle layer is where the grape stalks and skins are
placed, and where the tube allowing juice back in stops.
•4 Autovinificator:
While, this is an extremely efficient method, it does not
allow for temperature control and there is also a risk of
oxidation for the juice.
•6 thermovinification :
- It easy to extract colour by heating up the juice and skins to 60
to 75°C for about 20 minutes.
-It used to improve colour extraction from pale colour grape
varieties.
- Thermovinification favours rapid fermentation
- The must is pressed immediately after heating up and only the
juice is fermented.
Continous press : more efficient and more rapid than batch press. They
run without interruption. Juice is added at one end and pressed pomace
is ejected at the other end.
Advantages \ Disadvantages :
- High pressure is usualy required in continous-press operation,
often extract excessive amounts of suspensded solids.
- 0.1 to 0.5% suspended solid favours rapid and complete
fermentation, but higher level leads to add high level of sulfite and
difficult to clarify.
Pressing :
To achieve better control of the levels of suspended solids, most
premium wine producers use either horizontal or pneumatic
presses.
This press applies pressure more uniformly over a large surface,
permitting the use of lower pressure.
During pressing, they are several cyles, each is separated by a
crumbling.
Crumbling breaks up the pressed pomace and permits easier
extraction of the entrapped juice/wine.
Note :
-The individual pressed fraction is often kept for individual
fermentation.
- in red wine making, the latter pressing fractions contain the
highest concentration of pigments and tanins.
-It is possible to blend these different wines to produce desired
wine.
Pressing :
In Champagne traditional vertical presses are used.
One batch presses about 4,000 Kg of grape. Three batches yield
1,666 l of must.
Horizontal Press
Vertical Press
Continous Press
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Post fermentation practices
Maturation in Oak
Maturation in Oak
Maturation in Oak
Maturation in Oak :
•White oak species : Quercus alba, Q. robur,
Q. sessilis, they are different in aromatic and
tanin compositions among these different
species.
•More than 200 aromatic constituents have
been isolated.
•Two thirds of the compounds those dissolve
into wine are phenolic compounds.
Post fermentation practices
Maturation in Oak :
Phenolic compounds are :
Maturation in Oak :