Vinification
Vinification refers to all the stages in the winemaking process that transform grape must into wine. It begins after the harvest and precedes bottling. It varies according to the grape variety and the wine being made, and determines the organoleptic properties and stability of the wine.
Impact of vinification on wine quality
The success of the winemaking process, which is the result of the winemaker's expertise, has a major influence on the different characteristics of the wine that are perceived when it is tasted.
| Organoleptic properties of wine | Main winemaking stages |
|---|---|
| Wine colour | Maceration: extraction of pigments from the grape skin |
| Alcohol and residual sugar levels | Alcoholic fermentation: transformation of sugars into alcohol (ethanol) by yeasts |
| aromatic profile (nose and palate) | Pressing with +/- significant maceration of the must: extraction of the varietal aromas of the grape varietyAlcoholic fermentation +/- malolactic fermentation: development of secondary aromas (transformation of the aromatic precursors of the grape and formation of volatile esters)Maturation of the wine in vats or barrels: development of the bouquet (tertiary aromas of the wine) |
| Acidity | Malolactic fermentation: deacidification by the transformation of malic acid into lactic acid by lactic bacteria (adds roundness to the wine). |
| Tannin content | Maceration: extraction of tannins from the grape skins. Aging in oak barrels: diffusion of tannins from the wood into the wine |
| Organoleptic properties of wine | Wine colour |
| Main winemaking stages | Maceration: extraction of pigments from the grape skin |
| Organoleptic properties of wine | Alcohol and residual sugar levels |
| Main winemaking stages | Alcoholic fermentation: transformation of sugars into alcohol (ethanol) by yeasts |
| Organoleptic properties of wine | aromatic profile (nose and palate) |
| Main winemaking stages | Pressing with +/- significant maceration of the must: extraction of the varietal aromas of the grape varietyAlcoholic fermentation +/- malolactic fermentation: development of secondary aromas (transformation of the aromatic precursors of the grape and formation of volatile esters)Maturation of the wine in vats or barrels: development of the bouquet (tertiary aromas of the wine) |
| Organoleptic properties of wine | Acidity |
| Main winemaking stages | Malolactic fermentation: deacidification by the transformation of malic acid into lactic acid by lactic bacteria (adds roundness to the wine). |
| Organoleptic properties of wine | Tannin content |
| Main winemaking stages | Maceration: extraction of tannins from the grape skins. Aging in oak barrels: diffusion of tannins from the wood into the wine |
Aveine's precision
Between 1.3 and 1.5 kg of grapes must be vinified to produce 1 litre of wine.
Vinification of red wine
This involves leaving the pigments and tannins of the red grape variety in the grape must to give colour and tannin structure to the wine.
Once the harvest has been received in the winery, the red winemaking process is generally as follows:
- Crushing and, if necessary, destemming of the grapes,
- Maceration of the must with its lees loaded with tannins and anthocyanins (red pigments), before, during and sometimes after alcoholic fermentation,
- Draining of the vat and pressing of the pomace,
- Malolactic fermentation, essential for making red wines,
- Ageing in vats or barrrels (finin techniques, filtration racking of lees, etc.).
Vinification of white wine
White wine is made from both white and red grape varieties. In this case, the aim is to limit the spread of tannins and pigments while preserving the much-appreciated acidity of the future white wine.
After any crushing of the grapes, the white wine-making process generally proceeds as follows:
- direct pressing of the grapes,
- settling of the must to purify it of its lees,
- no maceration in most white vinifications,
- alcoholic fermentation,
- optional malolactic fermentation (depending on the product required),
- ageing in vats or barrels.
Vinification of rosé
Rosés are produced exclusively from red grapes:
- either by vinification in white with direct pressing, known as "rosé de pressée»,
- or by red vinification with short macerationand draning of the must, known as "rosé de saignée".
Other special vinification
Case of the champagne method
The ‘Champagne’ appellation d'origine contrôlée (AOC label) requires the grapes to be pressed quickly, without crushing. This is followed by a light settling of the must before alcoholic fermentation at a low temperature and then foaming in the bottle..
Case of sweet wine
These mutated wines are produced by adding wine alcohol, forcing alcoholic fermentation to stop and leaving a large quantity of natural sugars in the wine.