1. Food and Beverage Service
R. Singaravelavan

2. PART IV
21.Winemaking

3. Chapter 21 Winemaking At the end of the class, you will be able to
explain the method of making still wine
name various methods of making sparkling wine
understand the méthode champenoise
name the styles of champagne and terms used in champagne bottle sizes and sweetness

4. Winemaking
Wine is produced by the alcoholic fermentation of freshly harvested grape juice.
The variety of grapes used in making a wine contributes its characteristics.
The wine obtained by natural fermentation is termed as ‘table’ or ‘still’ wine
The alcohol content of this wine mostly ranges from 10 to 14 %

5. Still wine
Still wine is the result of natural fermentation of grape juice.
Still wines may be red, white, or rosé and may be sweet, dry, or medium .
The juice of black grapes undergoes fermentation with the skin to make red wine and the juice of black or white grapes undergoes fermentation without the skin to make white wine.
Red wine gets its colour from the skin during fermentation.

6. Red Wine The steps involved in making the red wine are:
Step 1: Black grapes are passed through a mechanical de-stemmer-crusher to remove the stems and to crack the grapes to release the juice. The juice, pulp, stems, and skins, now called must, is transferred to a fermentation tank.
Step 2: The must undergoes fermentation for up to 14 days. The yeasts slowly convert the grape sugar to alcohol. The fermenting juice obtains the colour from the skin of the grapes The juice, now termed as wine, is separated from the skins and stems by passing it through a press.

7. Red Wine
Step 3: The wine is transferred to oak barrels for ageing. Step 4: During the ageing process, the wine continues to ferment and develop. The yeast and the residue settle to the bottom of the barrel and form sediment called lees. Wine is separated from the lees by transferring the wine to clean casks. This process is called racking. Step 5: The wine is subjected to fining and filtering to make it clear and star bright. Step 6: The wine is then blended, stabilized, and rested. Step 7: It is finally mechanically bottled, corked, and packaged for distribution.

9. White Wine
White wine is made from the juice of white or black grapes. The steps involved in making the white wine are: Step 1: The grapes are passed through a destemmer-crusher and gently pressed to must. Step 2: The must is immediately passed through a press to separate the juice from the skins and stems. Step 3: It undergoes fermentation process in which the yeasts slowly convert the grape sugar to alcohol. Step 4: The wine is transferred to oak barrels for ageing.

10. White Wine
Step 5: The residue settles to the bottom of the barrel and form sediment called the lees. Wine is separated from the lees by transferring the wine to clean casks. This process is called racking. Step 6: The wine is subjected to fining and filtering to make it clear and star bright. Step 7: The wine is blended, stabilized, and rested. Step 8: The wine is finally mechanically bottled, corked, and packaged for distribution.

11. Rosé Wine and Blush Wine
In the production of rosé wine, the skins of black grapes are allowed to remain in contact with the fermenting must, till the required colour is obtained. It takes normally about 24–36 hours.
Blush wine remains in contact with the skin for an hour or two, producing wine of light pink colour with a blue tinge.
The remaining steps of production are the same as that for red and white wine

12. Sparkling Wine
Sparkling wines have CO₂ which gives the wine the effervescence or sparkle.
There are four main methods of making sparkling wine. They are:
Méthode champenoise
Cuve close/charmat/tank
Transfer
Direct impregnation

13. Sparkling Wine Méthode champenoise
This is the most complicated process of making sparkling wines and is followed in the Champagne region of France.
It is the traditional method of making champagne which is made according to Comité Interprofessionel du Vin de Champagne (CIVC) regulations.
The three classic grape varieties used in the making of champagne are Pinot Noir, Pinot Meunier, and Chardonnay.
The production of champagne involves two stages—primary fermentation and secondary fermentation.

14. Méthode champenoise

15. Méthode champenoise

16. Terms used on Champagne labels

17. Terms used on Champagne labels

18. Types of champagne Vintage champagne Blanc de blancs Blanc de noirs
Crémant
Deluxe champagne

19. Points to Remember
Still wine is obtained from the fermentation of grape juice
The red wine gets its colour from the skin of the black grapes
the skin is separated from the juice before the fermentation while making white wine.
Rosé and blush wines have contact with the skin of black grapes for a very short time—rosé wine for 24–36 hours and blush wine for 4–6 hours.
Still wines may become dry, medium, or sweet after the fermentation process.

20. Points to Remember
If all the sugar is fermented, the wine will be dry and some residual sugar is left after the fermentation, the wine will be sweet.
Most red wines are completely fermented to become dry wine.
Sparkling wines are the wines with CO₂, which gives effervescence to the wine.
Champagne is the best sparkling wine made in Champagne region of France