HORT 1120 Lecture Notes - Lecture 9: Chaptalization, Sweetness Of Wine, Must Weight
22 May 2016
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Document Summary
Pressing: the crushed fruit is now pressed, the press can be a rather delicate press or very hard. The very delicate first pressing is sometimes mixed with the high quality free run. A heavier pressing will crush the skins and extract some more complex and perhaps less desirable flavours. Fermentation: the wine is now analysed for sugar, titratible acidity and ph. Racking and fining: the fermentation, if cool, may last several weeks, and is considered finished when the co2 evolution stops or the must no longer has any sugar remaining. Some winemakers do not filter at this stage, preferring the flavours that these remnants impart to the wine. Bottling and aging: wines may be sterile filtered (filter so fine they exclude bacteria) after stabilisation and then bottled and aged. To emphasise the varietal character alone, the grape needs to express itself without any unnecessary interference.
