Q: How is sparkling wine made?

Sparkling wines are wines with carbon dioxide , whereby the pressure must be between 1 and 2.5 bar. During fermentation , the yeast converts the sugar in the grapes into alcohol and carbon dioxide . The latter is partially captured and later added back to the finished wine in pressure tanks (endogenous carbonic acid ) If carbonic acid is artificially added to a still wine within the specified pressure range, it must be described as a "sparkling wine with added carbonic acid".

Q: What is non-alcoholic wine?

Alcohol-free Wine has a maximum of 0.5 percent by volume or 4 grams per litre of alcohol . In contrast to this there are also low-alcohol Wine which may have between 0,5 and 5 % alcohol by volume. In order to obtain alcohol-free wine, the alcohol produced by fermentation is removed from the finished wine (i.e. wine that has been vinified in a completely regular manner). This reduction of alcohol can be achieved by a number of physical processes. The most common of these are vacuum distillation (distillation at negative pressure between 30 and 60°C) and reverse osmosis (with a semi-permeable membrane and pressure increase). Other processes for reducing alcohol content, some of which are not permitted in all wine-growing countries , are nanofiltration, high-pressure extraction, electrodialysis , pervaporation or the spinning cone column . The aim is always to extract the alcohol from the wine, but at the same time to extract as few aroma substances as possible.

Q: Who may make wine?

Wine for private use may be produced by anyone who has suitable grapes and the necessary oenological expertise and cellar equipment and who complies with the legal regulations. In order to produce wine commercially - i.e. with the purpose of making a profit - you must also register a trade as a winegrower with your local trade office. The legal basis for viticulture and wine production in Germany is provided by the Wine law and the wine regulation . In addition, the provisions of food law, competition law, consumer protection law, commercial and tax law and other relevant laws, e.g. hygiene regulations , apply. Since these legal regulations as well as the chemical processes in wine making and the cellar-technical procedures are very complex, training as a winemaker or wine technologist (formerly a cooper ) or a viticulture and oenology degree is strongly recommended. Both are not formally required to produce wine commercially, but are in fact indispensable.

Question 1

What is vegan wine?

Accepted Answer

Wine that has been produced without using products of animal origin is called vegan.

Animal products can, for example, be used in the process of fining to remove cloudy substances from the wine. Such clouding substances are residues of wine making and can be bound by proteins. These proteins are usually obtained from chicken eggs (egg white), milk(casein), animal bones, cartilage and skins(gelatine) or the swim bladders of fish(house bladder).

The proteins are exclusively auxiliary substances in wine production and are filtered out of the wine after fining together with the bound trub substances.

Vegan wine can be fined with mineral earth(bentonite) instead of protein, for example. Vegetarian wine is simply not fined with gelatine and fish bladder.

Question 2

What's tartar?

Accepted Answer

Tartar is the crystalline salts of tartaric acid. Their chemical name is tartrate. These salts are formed when tartaric acid reacts with minerals (e.g. potassium and calcium). Tartrate essentially consists of potassium hydrogen tartrate and calcium tartrate.

The tartaric acid salts are poorly soluble in water and therefore form crystals, i.e. their molecules join together to form a regular, lattice-like, solid structure; the technical term for this is: salt precipitation.

During vinification, tartar settles in the form of small crystals in the(stainless steel) tank or in the barrel. After bottling, tartar can also collect on the bottom of the bottle or on the cork during the wine's ageing process. Factors that favour the precipitation of tartrate are a high alcohol content, an increased pH value (from 3.2) and low temperatures.

Tartrate is absolutely harmless to health. It tastes neutral, at best slightly acidic, and in the mouth it initially feels a bit like sand, but dissolves quickly due to the effect of saliva.

Tartar is not a wine defect, but also not a proven quality feature. Its occurrence merely means that the wine contains a high proportion of tartaric acid and may not have been completely stabilised. The formation of tartrate can be largely prevented by treating the wine chemically (e.g. with metatartaric acid) or physically (with cold) before bottling

Question 3

What is depot?

Accepted Answer

A deposit is the sediment that forms during the course of bottle ripening, especially in the case of full-bodied, tannin-rich red wines. The depot is formed when the individual molecules of certain wine ingredients (especially colourings and tannins) join together to form larger molecular chains. This so-called polymerisation is a completely natural process, which occurs more frequently in wines that have not been filtered before bottling. By not filtering, the aim is to preserve the full variety and intensity of the wine's aromas.

Depot is not a wine defect, but rather a sign of quality, because it makes the substance of the wine visible and indicates the maturity of the wine. Even if the depot is not harmful to health (it only tastes bitter), for aesthetic reasons it is separated from the wine by decanting it before drinking. This is done by carefully decanting the wine from the bottle into a carafe so that the sediment remains in the bottle.

Question 4

What laws and regulations apply to wine production?

Accepted Answer

In all wine-growing countries of the world, wine production is regulated by law in some form or other.

In the countries of the European Union, the EU wine market regulation and the EU organic wine regulation form the essential, binding basis for viticulture, wine production and wine marketing. The regulations of these regulations must be implemented into national law by the EU member states.

On this basis, the Wine Act and the Wine Ordinance are the central pieces of legislation in the wine sector in Germany. In addition, the provisions of plant protection and fertilizer law, food law, competition law, consumer protection law, trade law and other relevant laws apply.

In addition, the guidelines of the International Organisation of Vine and Wine (OIV) apply, which as a supranational organisation has no legislative competence, but whose guidelines are binding on the member countries.

The member companies of winegrowers' and agricultural associations such as the Verband Deutscher Prädikatsweingüter (VDP), ECOVIN, Bioland, Naturland or Demeter have to adhere to their regulations, which are stricter than the legal requirements.

Question 5

How is white wine made?

Accepted Answer

The main stages of vinification after the grape harvest are pressing, fermentation, ageing, fining and bottling. The fundamental difference between the production of white and red wine is that fermentation takes place after pressing(must fermentation) for white wine and before pressing(maceration) for red wine.

All the steps and treatment processes mentioned below are permissible under wine law and food law. However, not all measures need to be applied, as some are at the expense of the wine's aroma diversity, fineness, depth and balance.

Harvest

The timing of the harvest depends on the degree of ripeness of the grapes, the weather conditions and the type of wine desired. How quickly the grapes ripen depends on the grape variety and the weather during the year and especially in autumn. The grapes for Prädikatswein require a higher must weight and must therefore remain on the vine for a particularly long time.

Harvesting is carried out either by hand or with the aid of machines(full harvesters). Mechanical harvesting is very fast and requires less manpower, which is generally an economic advantage and, in the event of unstable or bad weather during the harvesting period, a very practical advantage that can even save the quality of the wine. Often a negative selection is carried out beforehand, in which grapes that do not meet the quality requirements are cut on the ground. More complex is the Manual harvest. Its advantage is that only the ripe grapes are selectively harvested (or the rotten grapes are also harvested) in several passes with a time interval. For wines of higher predicate levels, manual harvesting is even legally required in Germany, and in steep slopes the use of machines is not possible anyway.

After cutting the grapes from the vine, they are brought to the winery quickly and as far as possible without damage. The size of the collection containers plays a significant role in whether the berries remain intact, as the weight of the grapes below can cause their skins to partially burst. Sometimes the grapes are cooled during transport to the winery to keep the aromas fresh.

Sometimes an additional selection is made at the winery: unusable grapes are thrown away and/or rotten and diseased berries are cut out of the grapes.

Preparation for pressing

First the grapes are destemmed: the individual berries are freed from the stems and combs, the grape skeleton (rappen). This destemming is not necessary with whole grape pressing, which produces stronger white wines with light tannins.

The berries are then lightly squeezed to make the skins burst open so that the escaping juice can release the colour and aroma substances from the skins. (With whole grape pressing, this step is again omitted.) The mash produced in this way - the mixture of juice, pulp, skins and seeds - is, depending on the quality of the grapes and the intended processing time, usually sulphurizedto avoid premature, wild fermentation or oxidation.

With the addition of Enzymes the aroma and colour yield can be further increased if necessary. The enzymes also ensure that the mash is easier to press: The juice comes out of the berries more easily and because the pressing pressure can be kept lower, fewer tannins and bitter substances are extracted.

Pressing

For the actual pressing process (the Presses) there are several technologies. They all have in common that a mechanical pressure is applied to the mash, thus separating the juice from the solids. These then remain as pomace.

A basic distinction is made between vertical and horizontal presses; concrete examples are tree or basket presses, screw presses, screw presses, screw presses, hose presses and pneumatic presses, which allow particularly fine regulation of the pressure.

Fermentation preparation

After pressing, the must - the liquid obtained from pressing - is resulphurised, if necessary to avoid uncontrolled fermentation or oxidation, and then clarified. Clarification is carried out either by simply leaving the must to stand for a while so that the suspended solids can settle on the bottom of the tank, or by biochemical and/or physical processes such as the addition of enzymes, filtration or centrifugation. Flotation is a common pre-clarification process: the must is impregnated with air or nitrogen under pressure and then expanded again. The resulting fine gas bubbles draw the cloudy substances in the tank upwards, so that the clear juice can simply be drawn off at the bottom.

In order to correct any shades of colour and to "set" the colouring agents correctly, the Activated carbon can be used.

By means of several physical processes the must can be concentrated will be:

During the Reverse osmosis water is removed from the must, so that the relative proportion of the remaining ingredients(extract) increases. The must is located in a chamber which is separated from a chamber with water by a semi-permeable membrane. By increasing the pressure in the must chamber, water molecules migrate from the must chamber to the water chamber.
In vacuum distillation, water is also removed from the must, so that the relative proportion of the remaining ingredients (extract) increases. The process uses the fact that the boiling point of water drops at low pressure. At a pressure of 0.03 bar, water in the must boils (i.e. evaporates) already at a temperature of about 25°C. The resulting steam is condensed on cooled surfaces.
Freeze concentration (cryoextraction) follows a similar principle to that used in the production of ice wine: The must is slowly cooled below 0°C until pure ice crystals are formed from water and the remaining ingredients concentrate. The ice crystals are then separated from the remaining liquid.

If the sugar content of the must is not sufficient for successful or desired fermentation, the must can be chaptalised, i.e. enriched with unfermented or fermented must or with sweet reserve to increase the alcohol or residual sugar content. Chaptalisation is prohibited for Prädikat wines in Germany.

Fermentation

During fermentation, yeasts convert the sugar from the grapes into alcohol and carbon dioxide, generating heat. Yeasts are already present in the must in their natural form if they have not been killed by some of the measures described above.

If these natural yeasts are used to ferment the must, one speaks of Spontaneous fermentation. This type of fermentation, however, involves uncertainties because the natural yeasts may not be strong enough to complete the fermentation process, or they may produce undesirable chemical compounds that can affect the aroma of the wine or even be harmful to health. For this reason, the natural yeasts are often killed by sterilisation of the must, followed by controlled fermentation with pure yeasts.

Pure breeding yeasts possess certain characteristics which - because they have been specially bred in this way - are already known in advance. They can therefore be specifically selected and used for the fermentation of the must. With appropriately bred yeasts, the aromatic character of the wine can also be influenced to a large extent (keyword: secondary aromas). The addition of fermentation aids and yeast nutrient salts can support the work of the pure yeasts.

An important factor in fermentation is the temperature. Traditionally, the fermentation temperature was more or less self-regulating and depended on the cellar temperature. In modern cellars, the fermentation tanks can be cooled and the fermentation temperature can thus be actively controlled: the lower the temperature, the slower the fermentation process(cold fermentation). The size of the fermentation tanks also affects the fermentation temperature: the smaller the tanks, the lower the fermentation temperature. The fermentation temperature and the associated fermentation time have a great influence on the style of the wine

The yeasts usually work until either the sugar present in the grapes (or added sugar) is completely converted into alcohol or the alcohol content becomes so high that the yeasts stop working. They then become lethargic and die off, as they cannot survive in an excessively alcoholic environment. Among the pure yeasts, however, there are particularly powerful species that can easily achieve 16 percent by volume.

If the winemaker wants to produce a residual sweet wine, he can stop the fermentation prematurely. This can be done by cooling or by adding sulphur. A third option is to allow the wine to ferment and then add sweet reserve in order to subsequently increase the sugar content of the wine again. The sweet reserve is unfermented (i.e. sweet) grape must that has been sterilised to prevent unwanted fermentation.

Vinification

The ageing of the wine, i.e. the maturation after fermentation, is mostly done in stainless steel tanks or in large or small wooden barrels. Other types of maturation are concrete tanks or - rarely - amphorae (although here fermentation usually takes place in the amphora and the maturation is mainly oxidative ).

The ageing in stainless steel tanks leads to reductive, fresh and fruity wines. Ageing in large wooden barrels leads to smoother, fuller wines, since the constant minimal air supply through the wooden walls causes micro-oxidation, which also makes the wine more durable. The small wooden barrel (Barrique) has, in addition to this effect, the property of releasing toasted and smoky wood aromas as well as additional tannins to the wine; this makes the wine spicier and more complex.

Instead of adding the wine to the wood, it is now also possible to add the wood to the wine: In the New World in particular, a wine with wood aromas may have been aged in stainless steel tanks, but it may have been Oak wood chips were attached. This gives the wine its characteristic taste, but the smoothness of the wine, as with aging in wooden barrels, must be obtained by other means, using suitable treatment methods. The advantage for the producers: The use of wooden chips is quicker and cheaper than ageing in barrique barrels; furthermore, the influence of wood can be dosed more easily and the amount of wood required is significantly less than for the production of a barrel.

If wines are matured in wooden barrels (especially in barriques), they often also undergo biological acid degradation (BSA). This is often also called malolactic fermentation but this process is not carried out by yeasts but by lactic acid bacteria. These bacteria convert the strong malic acid into the milder lactic acid, making the wine smoother and rounder. The BSA can also be actively initiated by the targeted addition of lactic acid bacteria if it is not produced by itself.

Fining and stabilization

After fermentation or at the latest after the end of the ageing period, the young wine is fined, i.e. it is freed from undesirable ingredients. These are primarily cloudy substances (yeast residues etc.) as well as compounds that can lead to clouding or impair the taste after bottling. These suspended solids are bound with the aid of additives which attract them due to their opposite electrical charge. These additives range from animal protein(chicken egg white, casein, gelatine, fish bladder) to chemical fining agents such as bentonite, silica sol, kaolin clay or activated carbon as well as copper sulphate and prussiate of potash.

For further Stabilisation gum arabic can be used

Particularly acidic wines can be deacidified by adding calcium or potassium carbonate, which precipitates tartaric acid as salt crystals (tartrate), or by malolactic fermentation. The crystalline salts of tartaric acid are colloquially known as tartrate. They are odourless and tasteless and are completely harmless to health, but for aesthetic reasons they can be precipitated before bottling by cooling the wine for several days to around freezing point; this process is known as cold stabilisation. The addition of metatartaric acid (produced by esterification of tartaric acid) can prevent the formation of tartaric acid for a few months after bottling.

The bound suspended solids, precipitated crystals and residues of the fining agents added are removed after completion of the measures by Tapping and then removed from the wine by filtration and/or centrifugation.

After fining and stabilization, the young wine is usually resulphurized to kill microorganisms and prevent oxidation.

To make the wine more durable, ascorbic acid (vitamin C) can be added before bottling. To give young, fruity white wines intended for quick consumption an extra freshness, carbon dioxide can be added artificially before bottling.

Blending

The blending or cuvétieren takes place with most wines. It is not only about combining different grape varieties, but also for pure wines, about bringing together different origins, sites, tanks and/or barrels. As a rule, it is not the grapes or the must that are blended, but the fully matured young wines. After the assemblage (another synonym for blending), the finished wine finally matures for a certain time in the cellar to harmonize.

By the way, in Germany and many other countries, even if a specific grape variety, origin or vintage year is specifically stated on the label, up to 15 percent of wines from other grape varieties, sites or vintages may be included without this having to be stated

Bottling

After final filtration and final sulphurisation - which is not necessary if the wine is ready for bottling immediately after stabilisation, which includes both measures - the wine is bottled. Sterility is particularly important here in order to prevent impurities, which can lead to secondary fermentation in the bottle, for example.

For this reason, bottling is usually carried out under inert gas (nitrogen or carbon dioxide). Sometimes hot filling is also used, in which the wine is heated to 55°C during filling to kill germs. However, this process can impair the aroma.

Question 6

How is red wine made?

Accepted Answer

The main steps of vinification after the grape harvest are maceration, fermentation, pressing, ageing, fining and bottling. The fundamental difference in the production of red and white wine is that fermentation takes place before pressing(mash fermentation) for red wine and after pressing(must fermentation) for white wine.

All of the steps and treatment processes mentioned below are permissible under wine law and food law. However, not all measures need to be applied, as some are at the expense of the wine's aroma diversity, fineness, depth and balance.

Harvest

The timing of the harvest depends on the degree of ripeness of the grapes, the weather conditions and the type of wine desired. How quickly the grapes ripen depends on the grape variety and the weather during the year and especially in autumn. The grapes for Prädikatswein require a higher must weight and must therefore remain on the vine for a particularly long time

Harvesting is done either by hand or with the help of machines(full harvesters). Mechanical harvesting is very fast and requires less manpower, which is generally an economic advantage and, in the event of unstable or bad weather at harvest time, a very practical advantage that can even save the quality of the wine. Often a negative selection is carried out beforehand, in which grapes that do not meet the quality requirements are cut on the ground. More complex is the Manual harvest. Its advantage is that only the ripe grapes are selectively harvested (or the rotten grapes are also harvested) in several passes with a time interval. For wines of higher predicate levels, manual harvesting is even legally required in Germany, and in steep slopes the use of machines is not possible anyway.

After cutting the grapes from the vine, they are brought to the winery quickly and as far as possible without damage. The size of the collection containers plays a significant role in whether the berries remain intact, as the weight of the grapes below can cause their skins to partially burst. Sometimes the grapes are cooled during transport to the winery to keep the aromas fresh

Sometimes an additional selection is made at the winery: unusable grapes are thrown away and/or rotten and diseased berries are cut out of the grapes.

Preparation for fermentation

First the grapes are unraveledThe individual berries are freed from the stalks and combs, the grape skeleton (rappen). However, this is often omitted in order to give the wine more structure and tannin later.

Then the berries are lightly crushed to break open the skins so that the juice can release the colour and aroma from the skins. The mixture of juice, pulp, skins and seeds is the mash. Depending on the quality of the grapes and the intended processing time, it is usually sulphuratedto avoid premature, wild fermentation or oxidation.

After squeezing, the juice that has already run out can be separated (Juice extraction). Compared to the juice produced later, this has less colouring and tannin. At the same time, a higher proportion of colour and tannin remains in the mash, which results in stronger red wines. The juice extracted at this early stage can be used to produce rosé wine or white wine from red grapes(Blanc de Noirs), depending on the intensity of the colour.

With the exception of the so-called dyer's grapes ( Teinturier), which also have a red flesh, the grape's colorants(anthocyanins) are found exclusively in the skins. For red wine production they have to be extracted there, which is mainly done by fermentation. However, the extraction of the colour, aroma and tanning agents from the grape skins can be accelerated or intensified by various methods:

With the addition of Enzymes the aroma and colour yield can be additionally increased. The enzymes also ensure that the mash is easier to process, as the juice escapes from the berries more easily.
In order to extract additional aromas and colour from the grape skins, the mash can be cooled and left to stand for a while without fermentation starting. This process is called Cold maceration.
Conversely, the mash can also be heated to bring more colour and extract to the wine. This also kills off any germs that may be present, making fermentation less risky. The mash is brought to a temperature between 60°C and 85°C and then pressed. Then the fermentation takes place, which is not a mash fermentation but a must fermentation. The Mash heating with subsequent must fermentation is easier to handle than the usual fermentation on the skins, but the effect of heat also changes the aroma structure of the wine, which is why this method is quite controversial.

A special feature is the so-called carbonic acid maceration or carbonic acid fermentation(Macération carbonique). In this process, crushing and, as a rule, prior destemming of the grapes is not necessary. The undamaged fruits are exposed to a carbon dioxide atmosphere in a closed tank, which causes an intracellular fermentation that dissolves the colouring agents. This is followed by the regular maceration with yeasts. Red wines produced in this way contain less tannins than conventionally produced red wines.

If the sugar content of the mash is not sufficient for successful or desired fermentation, the mash can be chaptalised, i.e. enriched with unfermented or fermented must or with sweet reserve to increase the alcohol or residual sugar content. Chaptalisation is prohibited for Prädikat wines in Germany.

Even before fermentation, the mash can be freed from undesirable ingredients and/or characteristics by fining.

Fermentation

During fermentation, yeasts convert the sugar from the grapes into alcohol and carbon dioxide, generating heat. Yeasts are already present in the must in their natural form if they have not been killed by some of the measures described above.

If these natural yeasts are used to ferment the must, one speaks of Spontaneous fermentation. This type of fermentation, however, involves uncertainties because the natural yeasts may not be strong enough to complete the fermentation process, or they may produce undesirable chemical compounds that can affect the aroma of the wine or even be harmful to health. For this reason, the natural yeasts are often killed by sterilisation of the must, followed by controlled fermentation with pure yeasts.

Pure breeding yeasts possess certain characteristics which - because they have been specially bred in this way - are already known in advance. They can therefore be specifically selected and used for the fermentation of the must. With appropriately bred yeasts, the aromatic character of the wine can also be influenced to a large extent (keyword: secondary aromas). The addition of fermentation aids and yeast nutrient salts can support the work of the pure yeasts.

An important factor in fermentation is the temperature. Traditionally, the fermentation temperature was more or less self-regulating and depended on the cellar temperature. In modern cellars, the fermentation tanks can be cooled and the fermentation temperature can thus be actively controlled: the lower the temperature, the slower the fermentation process(cold fermentation). The size of the fermentation tanks also affects the fermentation temperature: the smaller the tanks, the lower the fermentation temperature. The fermentation temperature and the associated fermentation time have a great influence on the style of the wine.

The yeasts usually work until either the sugar present in the grapes (or added sugar) is completely converted into alcohol or the alcohol content becomes so high that the yeasts stop working. They then become lethargic and die off, as they cannot survive in an excessively alcoholic environment. Among the pure yeasts, however, there are particularly powerful species that can easily achieve 16 percent by volume.

If the winemaker wants to produce a residual sweet wine, he can stop the fermentation prematurely. This can be done by cooling or by adding sulphur. A third option is to allow the wine to ferment and then add sweet reserve in order to subsequently increase the sugar content of the wine again. The sweet reserve is unfermented (i.e. sweet) grape must that has been sterilised to prevent unwanted fermentation.

Pressing

Except in the case of mash heating, in which the colour, aroma and tannins are released from the grape skins by heat and not by the yeasts - see above - red wine is not pressed until after fermentation.

For the actual pressing process (the Pressing) there are several technologies. They all have in common that a mechanical pressure is applied to the mash, thus separating the juice from the solids. These then remain as pomace.

A basic distinction is made between vertical and horizontal presses; concrete examples are tree or basket presses, screw presses, screw presses, screw presses, hose presses and pneumatic presses, which allow particularly fine regulation of the pressure.

After pressing, the young wine is first resulphurised to avoid oxidation and then clarified. Clarification is carried out either by simply leaving the must to stand for a while so that the lees can settle at the bottom of the tank, or by biochemical and/or physical processes such as the addition of enzymes, filtration or centrifugation. A common clarification process is flotation: the must is impregnated with air or nitrogen under pressure and then expanded again. The resulting fine gas bubbles draw the cloudy substances in the tank upwards, so that the clear juice can simply be drawn off at the bottom.

In order to correct any shades of colour and to "set" the colouring agents correctly, the Activated carbon can be used.

Expansion

The ageing of the wine, i.e. the maturation after fermentation and pressing, is usually carried out in stainless steel tanks or in large or small wooden barrels. Other types of ageing are concrete tanks or - rarely - amphorae (although here fermentation usually takes place in the amphora and ageing is mainly oxidative ).

The ageing in stainless steel tanks leads to reductive, fresh and fruity wines. Ageing in large wooden barrels leads to smoother, fuller wines, since the constant minimal air supply through the wooden walls causes micro-oxidation, which also makes the wine more durable. The small wooden barrel (Barrique) has, in addition to this effect, the property of releasing toasted and smoky wood aromas as well as additional tannins to the wine; this makes the wine spicier and more complex.

Instead of adding the wine to the wood, it is now also possible to add the wood to the wine: In the New World in particular, a wine with wood aromas may have been aged in stainless steel tanks, but it may have been Oak wood chips were attached. This gives the wine its characteristic taste, but the smoothness of the wine, as with aging in wooden barrels, must be obtained by other means, using suitable treatment methods. The advantage for the producers: The use of wooden chips is quicker and cheaper than ageing in barrique barrels; furthermore, the influence of wood can be dosed more easily and the amount of wood required is significantly less than for the production of a barrel.

To make the young red wine more supple and the tannins softer, oxygen can be added to it in precisely measured doses. This simulates the effect of ageing in a wooden barrel. This process is called Microoxygenation is called.

If wines are matured in wooden barrels (especially in barriques), they often also undergo biological acid degradation (BSA). This is often also called malolactic fermentation but this process is not carried out by yeasts but by lactic acid bacteria. These bacteria convert the strong malic acid into the milder lactic acid, making the wine smoother and rounder. The BSA is generally desired in red wines and can also be actively initiated by the targeted addition of lactic acid bacteria if it is not produced by itself.

Fining and stabilization

After fermentation or at the latest after the end of the ageing period, the young wine is fined, i.e. it is freed from undesirable ingredients. These are primarily cloudy substances (yeast residues etc.) as well as compounds that can lead to clouding or impair the taste after bottling. These suspended solids are bound with the aid of additives which attract them due to their opposite electrical charge. These additives range from animal protein(chicken egg white, casein, gelatine, fish bladder) to chemical fining agents such as bentonite, silica sol, kaolin clay or activated carbon as well as copper sulphate and prussiate of potash.

For further Stabilisation and gum arabic can be used to soften the astringent effect in tannin-rich wines.

Especially acidic wines can be deacidified by adding calcium or potassium carbonate, which precipitates tartaric acid as salt crystals (tartrate), or by malolactic fermentation. The crystalline salts of tartaric acid are colloquially known as tartrate. They are odourless and tasteless and are completely harmless to health, but for aesthetic reasons they can be precipitated before bottling by cooling the wine for several days to around freezing point; this process is known as cold stabilisation. The addition of metatartaric acid (produced by esterification of tartaric acid) can prevent the formation of tartaric acid for a few months after bottling.

The bound suspended solids, precipitated crystals and residues of the fining agents added are removed after completion of the measures by Tapping and then removed from the wine by filtration and/or centrifugation.

After fining and stabilization, the young wine is usually resulphurized to kill microorganisms and prevent oxidation.

To make the wine more durable, ascorbic acid (vitamin C) can be added before bottling. To give young, fruity white wines intended for quick consumption an extra freshness, carbon dioxide can be added artificially before bottling.

Blending

The blending or cuvétieren takes place with most wines. It is not only about combining different grape varieties, but also for pure wines, about bringing together different origins, sites, tanks and/or barrels. As a rule, it is not the grapes or must that are blended, but the fully matured young wines. After the assemblage (another synonym for blending), the finished wine finally matures for a certain time in the cellar to harmonize.

By the way, in Germany and many other countries, even if a specific grape variety, origin or vintage year is specifically stated on the label, up to 15 percent of wines from other grape varieties, sites or vintages may be included without this having to be stated

Bottling

After final filtration and final sulphurisation - which is not necessary if the wine is ready for bottling immediately after stabilisation, which includes both measures - the wine is bottled. Sterility is particularly important here in order to prevent impurities, which can lead to secondary fermentation in the bottle, for example.

For this reason, bottling is usually carried out under inert gas (nitrogen or carbon dioxide). Sometimes hot filling is also used, in which the wine is heated to 55°C during filling to kill germs. However, this process can impair the aroma.

Question 7

How is rosé wine made?

Accepted Answer

Rosé wine is principally made exclusively from red wine grapes, because the grape 's colorants (anthocyanins) are in the skins. However, it is essentially produced like a white wine, as fermentation takes place after pressing(must fermentation). The main steps of vinification after the grape harvest are short maceration, fermentation, pressing, ageing, fining and bottling

All of the steps and treatment procedures mentioned below are permitted under wine and food law. However, not all measures need to be applied, as some are at the expense of the wine's richness of aroma, fineness, depth and balance.

Harvest

The timing of the harvest depends on the degree of ripeness of the grapes, the weather conditions and the type of wine desired. How quickly the grapes ripen depends on the grape variety and the weather during the year and especially in autumn. The grapes for Prädikatswein require a higher must weight and must therefore remain on the vine for a particularly long time.

Harvesting is carried out either by hand or with the aid of machines(full harvesters). Mechanical harvesting is very fast and requires less manpower, which is generally an economic advantage and, in case of inconsistent or bad weather during the harvesting period, a very practical advantage that can even save the quality of the wine. Often a negative selection is carried out beforehand, in which grapes that do not meet the quality requirements are cut on the ground. More complex is the Manual harvest. Its advantage is that only the ripe grapes are selectively harvested (or the rotten grapes are also harvested) in several passes with a time interval. For wines of higher predicate levels, manual harvesting is even legally required in Germany, and in steep slopes the use of machines is not possible anyway.

After cutting the grapes from the vine, they are brought to the winery quickly and as far as possible without damage. The size of the collection containers plays a significant role in whether the berries remain intact, as the weight of the grapes below can cause their skins to partially burst. Sometimes the grapes are cooled during transport to the winery to keep the aromas fresh.

Sometimes an additional selection is made at the winery: unusable grapes are thrown away and/or rotten and diseased berries are cut out of the grapes.

Preparation for pressing

First the grapes are unraveledThe individual berries are freed from the stalks and combs, the grape skeleton (rappen). However, this is often omitted in order to give the wine more structure and tannin later.

Then the berries are lightly crushed to break open the skins so that the juice can release the colour and aroma from the skins. The resulting mash - the mixture of juice, fruit flesh, skins and seeds - is then, depending on the grape quality and the intended processing time, usually sulphuratedin order to avoid premature, wild fermentation or oxidation; where appropriate, the mash is also cooled. The longer the mash is then left to stand, the more intense the colour and aroma of the wine will be later. As a rule, for rosé wines a Mash retention time from a few hours. Sometimes even a standing time is dispensed with completely, but on the other hand it can be up to three days. The winemaker decides when to press the mash and ferment the must.

Through the addition of Enzymes the aroma and colour yield can be further increased if necessary. The enzymes also ensure that the mash is easier to press: The juice comes out of the berries more easily and because the pressing pressure can be kept lower, fewer tannins and bitter substances are extracted.

Alternatively, after squeezing, the juice that has already run out can be separated (Juice extraction). Compared to the juice produced later, this has less colouring and tannin. The remaining mash is then processed into red wine, and the light red or pink must that has been drawn off is fermented into rosé wine (no pressing is required).

Pressing

For the actual pressing process (the Presses) there are several technologies. They all have in common that a mechanical pressure is applied to the mash, thus separating the juice from the solids. These then remain as marc.

A basic distinction is made between vertical and horizontal presses; concrete examples are tree or basket presses, screw presses, screw presses, screw presses, hose presses and pneumatic presses, which allow particularly fine regulation of the pressure.

Fermentation preparation

After pressing, the must - the liquid obtained from pressing - is resulphurised, if necessary to avoid uncontrolled fermentation or oxidation, and then clarified. Clarification is carried out either by simply leaving the must to stand for a while so that the suspended solids can settle on the bottom of the tank, or by biochemical and/or physical processes such as the addition of enzymes, filtration or centrifugation. Flotation is a common pre-clarification process: the must is impregnated with air or nitrogen under pressure and then expanded again. The resulting fine gas bubbles draw the cloudy substances in the tank upwards, so that the clear juice can simply be drawn off at the bottom.

In order to correct any shades of colour and to "set" the colouring agents correctly, the Activated carbon can be used.

By means of several physical processes the must can be concentrated will be:

At the Reverse osmosis water is removed from the must, so that the relative proportion of the remaining ingredients(extract) increases. The must is located in a chamber which is separated from a chamber with water by a semi-permeable membrane. By increasing the pressure in the must chamber, water molecules migrate from the must chamber to the water chamber.
In vacuum distillation, water is also removed from the must, so that the relative proportion of the remaining ingredients (extract) increases. The process uses the fact that the boiling point of water drops at low pressure. At a pressure of 0.03 bar, water in the must boils (i.e. evaporates) already at a temperature of about 25°C. The resulting steam is condensed on cooled surfaces.
Freeze concentration (cryoextraction) follows a similar principle to that used in the production of ice wine: The must is slowly cooled below 0°C until pure ice crystals are formed from water and the remaining ingredients concentrate. The ice crystals are then separated from the remaining liquid.

If the sugar content of the must is not sufficient for successful or desired fermentation, the must can be chaptalised, i.e. enriched with n-fermented or partially fermented must or with sweet reserve to increase the alcohol or residual sugar content. Chaptalisation is prohibited for Prädikat wines in Germany.

Fermentation

During fermentation, yeasts convert the sugar from the grapes into alcohol and carbon dioxide, generating heat. Yeasts are already present in the must in their natural form if they have not been killed by some of the measures described above.

If these natural yeasts are used to ferment the must, one speaks of Spontaneous fermentation. This type of fermentation, however, involves uncertainties because the natural yeasts may not be strong enough to complete the fermentation process, or they may produce undesirable chemical compounds that can affect the aroma of the wine or even be harmful to health. For this reason, the natural yeasts are often killed by sterilisation of the must, followed by controlled fermentation with pure yeasts.

Pure breeding yeasts possess certain characteristics which - because they have been specially bred in this way - are already known in advance. They can therefore be specifically selected and used for the fermentation of the must. With appropriately bred yeasts, the aromatic character of the wine can also be influenced to a large extent (keyword: secondary aromas). The addition of fermentation aids and yeast nutrient salts can support the work of the pure yeasts.

An important factor in fermentation is the temperature. Traditionally, the fermentation temperature was more or less self-regulating and depended on the cellar temperature. In modern cellars, the fermentation tanks can be cooled and the fermentation temperature can thus be actively controlled: the lower the temperature, the slower the fermentation process(cold fermentation). The size of the fermentation tanks also affects the fermentation temperature: the smaller the tanks, the lower the fermentation temperature. The fermentation temperature and the associated fermentation time have a great influence on the style of the wine

The yeasts usually work until either the sugar present in the grapes (or added sugar) is completely converted into alcohol or the alcohol content becomes so high that the yeasts stop working. They then become lethargic and die off, as they cannot survive in an excessively alcoholic environment. Among the pure yeasts, however, there are particularly powerful species that can easily achieve 16 percent by volume.

If the winemaker wants to produce a residual sweet wine, he can stop the fermentation prematurely. This can be done by cooling or by adding sulphur. A third option is to allow the wine to ferment and then add sweet reserve in order to subsequently increase the sugar content of the wine again. The sweet reserve is unfermented (i.e. sweet) grape must that has been sterilised to prevent unwanted fermentation.

Vinification

The ageing of the wine, i.e. the maturation after fermentation, is mostly done in stainless steel tanks or in large or small wooden barrels. Other types of maturation are concrete tanks or - rarely - amphorae (although here fermentation usually takes place in the amphora and the maturation is mainly oxidative ).

The ageing in stainless steel tanks leads to reductive, fresh and fruity wines. Ageing in large wooden barrels leads to smoother, fuller wines, since the constant minimal air supply through the wooden walls causes micro-oxidation, which also makes the wine more durable. The small wooden barrel (Barrique) has, in addition to this effect, the property of releasing toasted and smoky wood aromas as well as additional tannins to the wine; this makes the wine spicier and more complex.

Instead of adding the wine to the wood, it is now also possible to add the wood to the wine: In the New World in particular, a wine with wood aromas may have been aged in stainless steel tanks, but it may have been Oak wood chips were attached. This gives the wine its characteristic taste, but the smoothness of the wine, as with aging in wooden barrels, must be obtained by other means, using suitable treatment methods. The advantage for the producers: The use of wooden chips is quicker and cheaper than ageing in barrique barrels; furthermore, the influence of wood can be dosed more easily and the amount of wood required is significantly less than for the production of a barrel.

If wines are matured in wooden barrels (especially in barriques), they often also undergo biological acid degradation (BSA). This is often also called malolactic fermentation but this process is not carried out by yeasts but by lactic acid bacteria. These bacteria convert the strong malic acid into the milder lactic acid, making the wine smoother and rounder. The BSA can also be actively initiated by the targeted addition of lactic acid bacteria if it is not produced by itself.

Fining and stabilization

After fermentation or at the latest after the end of the ageing period, the young wine is fined, i.e. it is freed from undesirable ingredients. These are primarily cloudy substances (yeast residues etc.) as well as compounds that can lead to clouding or impair the taste after bottling. These suspended solids are bound with the aid of additives which attract them due to their opposite electrical charge. These additives range from animal protein(chicken egg white, casein, gelatine, fish bladder) to chemical fining agents such as bentonite, silica sol, kaolin clay or activated carbon as well as copper sulphate and prussiate of potash.

For further Stabilisation gum arabic can be used

Particularly acidic wines can be deacidified by adding calcium or potassium carbonate, which precipitates tartaric acid as salt crystals (tartrate), or by malolactic fermentation. The crystalline salts of tartaric acid are colloquially known as tartrate. They are odourless and tasteless and are completely harmless to health, but for aesthetic reasons they can be precipitated before bottling by cooling the wine for several days to around freezing point; this process is known as cold stabilisation. The addition of metatartaric acid (produced by esterification of tartaric acid) can prevent the formation of tartaric acid for a few months after bottling.

The bound suspended solids, precipitated crystals and residues of the fining agents added are removed after completion of the measures by Tapping and then removed from the wine by filtration and/or centrifugation.

After fining and stabilization, the young wine is usually resulphurized to kill microorganisms and prevent oxidation.

To make the wine more durable, ascorbic acid (vitamin C) can be added before bottling. To give young, fruity white wines intended for quick consumption an extra freshness, carbon dioxide can be added artificially before bottling.

Blending

The blending or cuvétieren takes place with most wines. It is not only about combining different grape varieties, but also for pure wines, about bringing together different origins, sites, tanks and/or barrels. As a rule, it is not the grapes or the must that are blended, but the fully matured young wines. After the assemblage (another synonym for blending), the finished wine finally matures for a certain time in the cellar to harmonize.

By the way, in Germany and many other countries, even if a specific grape variety, origin or vintage year is specifically stated on the label, up to 15 percent of wines from other grape varieties, sites or vintages may be included without this having to be stated.

To make this quite clear once again: rosé wine is not produced by blending white wine and red wine! The blending of white and red wine as well as the blending of white and red grape must is prohibited throughout the EU. Only mixing white and red grapes before processing is permitted. (There are exceptions for sparkling wine )

In Germany there are some special rosé types:

Weissherbst is a rosé quality wine made from a single grape variety.
Rotling is a regional speciality made from a blend of red and white grapes.
Schillerwein is a Rotling from the Württemberg wine region.
Badisch-Rotgold is a Rotling from the Baden region, which is produced by blending Pinot Noir and Pinot Gris.

Bottling

After final filtration and final sulphurisation - which is not necessary if the wine is ready for bottling immediately after stabilisation, which includes both measures - the wine is bottled. Sterility is particularly important here in order to prevent impurities, which can lead to secondary fermentation in the bottle, for example.

For this reason, bottling is usually carried out under inert gas (nitrogen or carbon dioxide). Sometimes hot filling is also used, in which the wine is heated to 55°C during filling to kill germs. However, this process can impair the aroma.

Question 8

How is sparkling wine made?

Accepted Answer

Sparkling wines are wines with carbon dioxide, which is produced by a second fermentation. The pressure must be at least 3 bar, for quality sparkling wine (sparkling wine ) at least 3.5 bar; the maximum value in each case is 6 bar. Where a still wine is artificially aerated, it must be described as an "aerated sparkling wine".

For the second fermentation, a mixture of sugar and yeast, known as " Fülldosage", is added to the base wine (a finished still wine). The yeast then converts the sugar into alcohol and carbon dioxide, ensuring that this time the carbon dioxide cannot escape, as is usual with the first fermentation, but that it dissolves in the liquid as carbonic acid.

The second fermentation can either take place in a pressure tank(Méthode charmat) or in the bottle (Méthode champenoise or Méthode classique). The transvasication process combines both methods.

During the Bottle fermentation the bottle is hermetically sealed with a crown cork after addition of the filling dosage. The bottles are then stored horizontally in so-called vibrating consoles. Over a period of several months, they are rotated at regular intervals around an eighth circle, each time at a slightly slanting angle with the bottle neck pointing downwards(remuage). In this way, the yeast (the yeast that has died off after the second fermentation is completed) collects in the bottle neck directly below the crown cork. The longer the sparkling wine lies on the yeast, the finer and more differentiated it becomes in aroma and texture. The shaking can be done by hand or mechanically in so-called gyro-pallets (computer-controlled shaking racks). Once the shaking and yeast storage are completed, the sparkling wine bottles are disgorged: Standing upside down, they pass through a cold bath that freezes the part of the liquid containing the yeast residues. When the grain cork is then removed, the carbonic acid pressure in the bottle drives the yeast plug out, leaving behind the finished, clear sparkling wine. The missing amount of liquid is then compensated by the so-called shipping dosage. The shipping dose is a mixture of (base) wine, sugar and possibly also brandy; it determines the residual sugar content of the sparkling wine. The bottle is then sealed with a cork and agraffe. This method is used in particular in the production of champagne.

With the transvasing process there is no need for disgorging: Once the second fermentation is complete, the bottles are opened and emptied into large tanks with the yeast sediment. These are then cooled to minus temperatures to ensure that the carbon dioxide remains bound before the sparkling wine is filtered and bottled.

During tank fermentation, the entire process takes place in large temperature and pressure-controlled tanks. The carbon dioxide produced during the second fermentation is dissolved in the wine and the lees are regularly stirred. Finally, the tank is cooled down and the sparkling wine is filtered and bottled.

Question 9

How is sparkling wine made?

Accepted Answer

Sparkling wines are wines with carbon dioxide, whereby the pressure must be between 1 and 2.5 bar. During fermentation, the yeast converts the sugar in the grapes into alcohol and carbon dioxide. The latter is partially captured and later added back to the finished wine in pressure tanks(endogenous carbonic acid)

If carbonic acid is artificially added to a still wine within the specified pressure range, it must be described as a "sparkling wine with added carbonic acid".

Question 10

How is Orange Wine made?

Accepted Answer

Orange Wine is in a way the counterpart to rosé wine: a wine made from white grapes, which is produced like a red wine, i.e. by maceration.

The white grapes are crushed after harvesting so that the colour, aroma and tannins are released from the berry skins. The mash is then fermented. Before it is finally pressed, the young wine is often stored for several months. Maturation often takes place in concrete tanks, amphorae or large wooden barrels

Due to the colour and tannins extracted by the maceration and fermentation, orange wine is dark yellow, amber or orange in colour, and the tannin is more or less clearly visible in the texture. The aroma is not characterised by fresh fruity notes, but by dried fruit, nuts and earthy tones.

In the production of Orange Wine, numerous measures of traditional winemaking are not applied. These wines are often very little sulphurized, not embellished and not filtered. Due to the special method of production and the long maturing period, they are less sensitive to oxidation than regularly produced white wines.

A wine law definition of Orange Wine does not yet exist.

Question 11

What is natural wine?

Accepted Answer

Natural wine is a generic term for wines produced without the use of certain aids and/or processes commonly used in winemaking. The term is not defined by wine law and is prohibited as an advertising attribute.

Many natural wines are produced biodynamically, matured in amphorae or similar, preferably open containers (sometimes using the so-called cachette method), not sulphurised, not embellished and/or not filtered.

Question 12

When do you sulphurize wine?

Accepted Answer

The addition of sulphur is an extremely effective method for conservation, stabilisation and sterilisation during winemaking. In this sense, sulphur has three essential functions:

Sulphur binds oxygen and thus protects against Oxidationwhich leads to impairment of the taste of the wine.
Sulphur inhibits Enzymeswhich can have a negative influence on the formation of wine.
Sulphur extracts Microorganisms(yeasts, bacteria, etc.), which have a negative influence on wine production and can spoil the wine, the basis of life.

Already in Vineyard sulphur is used as the most effective agent against fungal diseases such as powdery mildew - also in organic viticulture.

At Wine cellar sulphur is used in various production steps. The must or mash is already sulphurised to prevent uncontrolled fermentation or oxidation; after fermentation or pressing, theyoung wine is sulphurised to stabilise it; during the ageing process, the wine may be re-sulphurised and before bottling, it undergoes its final sulphurisation to preserve it.

How often and how much sulphur is added depends on a number of factors - from the grape variety, the quality of the grapes, the production process and cellar hygiene to the desired style of ageing. Through its reductive and antiseptic effect and its reaction with other chemical elements, sulphur also influences the smell and taste of the wine.

The sulphur is added in the form of sulphur dioxide, sulphurous acid (sulphur dioxide dissolved in water) or potassium pyrosulphite (the potassium salt of sulphurous acid, abbreviated KPS). The sulphur combines with the water in the wine to form sulphurous acid, and its salts are called sulphites. This is why almost every wine bears the legally required indication "Contains sulphites" Natural Wines are usually bottled with minimal sulphurization or unsulphurized. Their shelf life is often achieved by oxidative ageing.

Sulphites are harmless to health in the amount permitted under wine law. According to current scientific knowledge, they are not responsible for possible headaches after (excessive) wine consumption, but biogenic amines (e.g. histamine), which are also contained in wine.

Question 13

Where is wine made?

Accepted Answer

In principle,wine can be produced almost anywhere in the world if there is a technically equipped cellar. However, grapes do not grow everywhere. For economic reasons, wine is in most cases produced in the countries where the vines grow.

The two most important natural conditions for viticulture are a moderate climate and suitable soil conditions. The climatic characteristics result from the sequence and interaction of various natural factors such as temperature, solar radiation, precipitation, humidity and wind. As far as the soil is concerned, the nutrient content and the water supply are of particular importance, which are largely determined by the geological composition. Whether a region is climatically suitable for the cultivation of grapevines is determined by its winegrowing potential, which is scientifically investigated and determined

There are about 100 wine-growing countries worldwide - that is about half of all countries in the world. They are mainly located in the so-called vine belts, which roughly extend between the 40th and 50th latitude in the northern hemisphere and between the 30th and 40th latitude in the southern hemisphere. These zones include central and southern Europe, the USA, Chile, Argentina, South Africa, South Australia and New Zealand - all of which are important wine-growing regions.

Question 14

What is non-alcoholic wine?

Accepted Answer

Alcohol-free Wine has a maximum of 0.5 percent by volume or 4 grams per litre of alcohol. In contrast to this there are also low-alcohol Wine which may have between 0,5 and 5 % alcohol by volume.

In order to obtain alcohol-free wine, the alcohol produced by fermentation is removed from the finished wine (i.e. wine that has been vinified in a completely regular manner). This reduction of alcohol can be achieved by a number of physical processes. The most common of these are vacuum distillation (distillation at negative pressure between 30 and 60°C) and reverse osmosis (with a semi-permeable membrane and pressure increase). Other processes for reducing alcohol content, some of which are not permitted in all wine-growing countries, are nanofiltration, high-pressure extraction, electrodialysis, pervaporation or thespinning cone column.

The aim is always to extract the alcohol from the wine, but at the same time to extract as few aroma substances as possible.

Question 15

What's Lambrusco?

Accepted Answer

Lambrusco is a fruity, sparkling red wine from Italy. It comes mainly from the Emilia-Romagna region, but can also come from Lombardy, South Tyrol, Piedmont, Puglia, Basilicata or Sicily. It is named after the Lambrusco or Lambrusca vine variety family. Protected areas of origin for Lambrusco are - in Emilia-Romagna - Lambrusco di Sorbara, Lambrusco Grasparossa di Castelvetro, Reggiano (Reggiano Lambrusco, Reggiano Lambrusco Salamino) and Lambrusco Salamino di Santa Croce and - in Lombardy - Lambrusco Mantovano.

Lambrusco is produced dry or with residual sweetness and varying degrees of carbonation as still wine (Tranquillo), sparkling wine(Frizzante) or sparkling wine (Spumante). There are essentially two ways to produce it:

The advantage of the second production method is that the Lambrusco is much more aromatic with this variant, while the first variant is less expensive. In order to combine the advantages of both methods, mixed variants are also used.

Question 16

What is port?

Accepted Answer

Port wine (or just port for short) is a sweet, fortified wine from the Douro region in the north of Portugal. It is considered a classic dessert wine and got its name from the port city of Porto, where the river Douro flows into the Atlantic Ocean. It is available in white and red as well as in different types.

The most important grape variety for red port wine is Touriga Nacional. Other notable varieties are Tinta Amarela, Tinta Barroca, Tinto Cão, Tinta Roriz(Tempranillo) and Touriga Franca as red and Arinto, Encruzado, Folgasão and Gouveio(Godello) as white. The grapes are harvested by hand and then extensively crushed in the winery to release the colouring andtannins from the skins. The fermentation of the mash is then stopped by the addition of high-proof brandy (ethanol). This is why port wine usually has a residual sugar content of 40 to 60 grams per litre and an alcohol content of between 19 and 22 percent by volume. It then matures for several years in wooden barrels or stainless steel tanks. Most port wines are blended from several vintages.

The most important types of port wine are:

Ruby Port (matured for two to three years, slightly oxidative )
Ruby Reserve Port (four to five years matured)
Tawny Port (matured for up to three years in wooden barrels)
Vintage Port (from a single vintage, matured for two to three years in wooden barrels, slightly reductive, drinkable after ten years in the bottle at the earliest)
Late Bottled Vintage Port = LBV (from a single vintage, matured for four to six years in barrels and/or tanks, usually immediately drinkable)
Colheita Port (from a single vintage, aged in wooden barrels for at least seven years)

A significant difference to sherry is that port wine is made during fermentation and not only after.

Question 17

What is sherry?

Accepted Answer

Sherry is a fortified white wine from Andalusia in the south of Spain, which undergoes a special maturing process. The area is mostly located in the triangle of cities between Jerez de la Frontera (from which the sherry gets its name), Sanlúcar de Barrameda and El Puerto de Santa María. Sherry is available in varieties ranging from dry to sweet and in different types.

The Palomino grape variety is widely used in the production of sherry. Other varieties are Moscatel(Muscat d'Alexandrie) and Pedro Ximénez. The grapes are regularly fermented to a dry wine, which is then sprinkled with high-proof brandy (ethanol). The addition of the alcohol already determines the type of sherry. For sweet sherry, the grapes are dried before pressing to concentrate the sugar; the wine is then still sweet after fermentation.

Sherry can reductive (without oxygen influence) or oxidative (with oxygen influence) can be removed. The cellar master decides on this based on the base wines. Reductive types are Fino, Amontillado and Manzanilla, the oxidative type is called Oloroso.

For a reductive sherry, the base wine is sprayed after fermentation to about 15.5 percent alcohol by volume, for Oloroso sherry to about 17 percent alcohol by volume. The fortified wines are then matured in wooden barrels, which are only filled to about 85 percent (i.e. not bung-full) and are not hermetically sealed. This allows a yeast pile to form on the liquid in the reductive types: a special yeast layer that protects the sherry from the influence of oxygen during the maturing process. The air in the barrel is initially necessary for the growth of the pile yeast and, once it has "blossomed", it is precisely this pile that prevents it from reacting with the wine; the pile yeast cells surround themselves with a layer of wax that allows them to rise in the liquid and form the oxygen barrier on the surface. The alcohol content of strong Oloroso sherry is too high for the formation of the yeast pile; this type therefore develops oxidatively, it is dark in colour and nutty in aroma.

Traditionally a sherry matures in the Solera process. Its principle is that the barrels are stacked on top of each other. The row of barrels at the bottom is called "solera", all barrels above it form the "criadera". Sherry ready for bottling is taken exclusively from the bottom row of barrels, with each barrel being emptied to a maximum of one third. The quantity removed is replenished from the cask above, which continues throughout the criadera stages. The topmost barrel is finally filled with the very young wine. The Solera process ensures that the vintages are continuously blended, giving the sherry a uniform, harmonious taste. In addition, the pile yeast is constantly nourished so that it does not die off.

In this way, sherry matures for at least three years, while high-quality specimens mature five times or more. The most important types of sherry are:

Question 18

What is the difference between champagne, sparkling wine and prosecco?

Accepted Answer

Champagne, sparkling wine and Prosecco are all carbonated wines. They differ significantly in their geographical origin, in the grape varieties used for their production, and to some extent in their colour, carbon dioxide content and production process.

Sekt is the German term for quality sparkling wine. A sparkling wine must have at least 3.5 bar of carbonic acid pressure and at least 10% alcohol by volume. It can be produced as a single-varietal sparkling wine or as a cuvée (made from several grape varieties), whereby the grape varieties must in principle be authorised for the production of quality wine. Where a specified region is indicated (sparkling wine psr), the grapes must come from that region and have been processed there. Depending on the base wine, white, rosé or red sparkling wine is available. The production can take place in tank fermentation(Méthode charmat) or in traditional bottle fermentation (Méthode classique). (For details see the question "How is sparkling wine produced?")

Champagne is a quality sparkling wine from the Champagne protected area of origin in France. It must be produced using the traditional bottle fermentation method (which is therefore also known as the Méthode champenoise) and may be vinified from a maximum of seven specified grape varieties; the three most common and best-known are Pinot Noir (Pinot Noir ), Pinot Meunier (Pinot Noir) and Chardonnay. Arbane, Petit Meslier, Pinot Gris (Pinot Gris ) and Pinot Blanc (Pinot Blanc ) are also permitted. The grapes may only come from vineyards in Champagne and must also be processed in the area. Champagne is available in Blanc or Rosé, both of which can be made from white or red grapes; a Blanc de Blancs is made exclusively from white grapes, a Blanc de Noirs exclusively from white pressed red grapes. Most champagnes are cuvées; for single-variety champagnes, the grape variety is not always indicated.

Quality sparkling wine from other regions in France shall be called Crémantwhich can thus be regarded as a counterpart to German sparkling wine; the region is then also part of the protected designation of origin, e.g. Crémant de Loire.

Prosecco is a protected area of origin in northern Italy, which includes parts of the regions of Veneto and Friuli, where still wines (Tranquillo), sparkling wines(Frizzante) and sparkling wines (Spumante) are produced. In Germany, the term usually refers to Prosecco Frizzante (the sparkling wine from this region) or Prosecco Spumante (the sparkling wine from this region). Frizzante has a carbonic acid pressure between 1 and 2.5 bar, Spumante a carbonic acid pressure between 3 and 6 bar. White Prosecco must always be made from at least 85% of the Glera grape variety (which was also called Prosecco until 2009, but this caused some confusion); up to 15% may be added to eight specified other grape varieties. Prosecco Spumante can be produced using the tank fermentation method or traditional bottle fermentation. Even more restricted designations of origin than Prosecco DOC are Prosecco Treviso DOC (from the province of the same name in Veneto) as well as Prosecco di Conegliano Valdobbiadene DOCG and Prosecco Colli Asolani DOCG. In all cases, the grapes must come from the area in question and have been processed there. From 2020, there will also be Prosecco Rosé, made from the Pinot Nero grape variety.

Question 19

Who may make wine?

Accepted Answer

Wine for private use may be produced by anyone who has suitable grapes and the necessary oenological expertise and cellar equipment and who complies with the legal regulations. In order to produce wine commercially - i.e. with the purpose of making a profit - you must also register a trade as a winegrower with your local trade office.

The legal basis for viticulture and wine production in Germany is provided by the Wine law and the wine regulation. In addition, the provisions of food law, competition law, consumer protection law, commercial and tax law and other relevant laws, e.g. hygiene regulations, apply.

Since these legal regulations as well as the chemical processes in wine making and the cellar-technical procedures are very complex, training as a winemaker or wine technologist (formerly a cooper) or a viticulture and oenology degree is strongly recommended. Both are not formally required to produce wine commercially, but are in fact indispensable.

Question 20

How do you make wine?

Accepted Answer

Wine is made from grapes. The main steps in the winemaking process after the grape harvest are pressing, fermentation, ageing, fining and bottling. The decisive process in winemaking is fermentation, in which yeast converts the sugar from the grapes into alcohol and carbon dioxide. The fundamental difference in the production of white and red wine is that fermentation takes place after pressing(must fermentation) for white wine and before pressing(mash fermentation) for red wine.

The ripe grapes are harvested in the vineyard (harvest) and then first lightly crushed. This is how the mash is created: the mixture of juice, pulp, skins and seeds. The colouring agents of the grapes are in the skins - the flesh is light even on red grapes - and through maceration the juice of the grapes begins to release the colouring agents from the skins.

To make white wine (from white grapes) or Rosé wine (from red grapes), the mash is then pressed after a short standing time (a few hours). This process produces the must (the pressed juice of the grapes) and the marc (the solid residues such as skins, seeds, stalks). In order to produce white wine from red grapes, the grapes are pressed immediately and without any maceration (so that no colorants are released from the skins). The must is then fermented. The necessary yeast is either added(pure yeast) or natural yeasts are used; in this case fermentation starts automatically. The fermentation process not only produces alcohol, but is also responsible for a large part of the wine's aromas.

To make red wine (from red grapes) or Orange Wine (from white grapes), the complete mash is fermented. During this process, not only the colourings are dissolved from the grape skins, but alsotannins (tannins) which are found in the skins and seeds. This is why red and orange wines have tannins that taste slightly bitter and can have an astringent effect in the mouth. The fermentation is also carried out either with pure yeast or with natural yeasts, and only then is pressing carried out. The resulting young wine is separated from the marc.

After fermentation (and subsequent pressing for red wine and orange wine), the young wine is first filtered to remove the yeast residues from fermentation. This is followed by ageing: the young wine is stored for a certain period of time (weeks, months, years) in stainless steel tanks or in wooden barrels (large wooden barrels, barriques). During this time the aroma and, depending on the length of maturation, the texture change again.

At the end of the ageing period, the wine is clarified and fined to stabilise it before being bottled.

These general steps in winemaking can be divided into numerous small intermediate steps. These are explained in detail in the following articles, subdivided by type of wine:

How is white wine made?
How is red wine made?
How is rosé wine produced?
How is orange wine made?

One more note: It is not possible to give anything like instructions for making wine within the scope of this description. Only individual steps can be described here in a more or less general way. In order to learn how to make wine, there are specific training courses (winemaker, wine technologist) and courses of study(viticulture and oenology) as well as - also independently of these - textbooks and the possibility to do a practical training in a winery.

Question 21

How is wine made?

Accepted Answer

Wine is made from grapes. The decisive process in winemaking is fermentation, in which yeast converts the sugar from the grapes into alcohol and carbon dioxide.

After the Harvest (i.e. the harvest) the ripe grapes are first lightly crushed. This produces the mash: the mixture of juice, pulp, skins and seeds. Depending on the type of wine (i.e. wine colour), the grapes are then immediately pressed and the must (the pressed juice of the grapes) is then fermented(white wine, rosé wine), or the whole mash is fermented and only then pressed(red wine, orange wine). The solid residues after pressing (skins, seeds, stalks) are called marc.

Red and rosé wine is made from red grapes. White wine and orange wine are made from white grapes, although red grapes can also be made into white wine(Blanc de Noirs). The colorants of the grapes are in the skins - the flesh is light-colored even with red grapes. In order to extract them, red grapes are first thoroughly mashed in the red wine making process, so that the juice in the mash can dissolve the colourings from the skins. At the same time, thetannins in the skins and seeds are also released; this is why red wines, unlike white wines, have tannins that taste slightly bitter and can have an astringent effect in the mouth. For rosé wines, a short maceration period after crushing the red grapes is sufficient for the juice to start releasing the colouring substances from the skins. Once this process has begun, the crushed red grapes are pressed. The must thus obtained has a light red colour and considerably less tannins than red wine. In white wine making, the crushed white grapes are also pressed quickly; the must is light yellow and has no tannins. To make a white wine from red grapes, the grapes are pressed immediately without any maceration. Then, in all three cases (white wine from white grapes, white wine from red grapes and rosé wine from red grapes) the must is fermented into wine. Orange Wine is a macerated wine made from white grapes; the maceration gives it a dark yellow colour (which gives it its name) and also tannins from the skins and pips of white grapes.

The must is fermented to white and rosé wine(must fermentation), the must is fermented to red wine and orange wine(mash fermentation). The main difference between the types of wine is therefore the time during vinification when the grapes are pressed: whether before or after fermentation. The yeast required for fermentation is either added(pure yeast) or natural yeasts are used, in which case fermentation starts automatically. The fermentation then not only produces the alcohol, but is also responsible for a large part of the wine's aromas.

After fermentation (and subsequent pressing for red wine and orange wine) the so-called young wine is produced in any case. This is then first filtered to remove the yeast residues from fermentation. Then the young wine is agedi.e. stored for a certain time (weeks, months, years) in stainless steel tanks or in wooden barrels (large wooden barrels, barriques). During this time, the aroma and, depending on the length of maturation, the texture change again. After the end of the maturing period the Clarification and the Finishingto stabilize the wine before it is subsequently bottled will.

These general steps of winemaking can be divided into numerous small intermediate steps. These are explained in detail in the following articles, subdivided by type of wine:

How is white wine made?
How is red wine made?
How is rosé wine produced?
How is orange wine made?

Question 22

Why isn't wine vegan?

Accepted Answer

Althoughwine is made exclusively from fermented grapes, the conventional method of production in the cellar also uses products of animal origin.

Such animal products are used, for example, during fining - after fermentation and ageing of the wine - to remove cloudy substances from the wine. Such trub substances are residues from winemaking and can be bound by proteins. These proteins are usually obtained from chicken eggs (egg white), milk(casein), animal bones, cartilage and skins(gelatine) or the swim bladders of fish(house bladder).

The proteins are aids in wine production and are filtered out of the wine together with the bound trub substances after fining. However, since they come into contact with the wine and react with it, residues cannot be completely ruled out. Therefore a wine is usually not vegan and may not be called so.

Vegan are and are called wines, which were beautified instead of with protein for example with mineral earth(bentonite). Vegetarian wines are only produced without the use of gelatine and fish bladder as fining agents.

Question 23

How long must wine ferment?

Accepted Answer

During fermentation, yeasts convert the sugar from the grapes into alcohol (ethanol) and carbon dioxide; this produces heat (energy). The duration of this process depends on several factors, such as the temperature, the type of yeast used, the size of the fermentation tank and the maturity (i.e. sugar content) of the grapes. On average, alcoholic fermentation takes about ten days - sometimes just under a week, more often two to three weeks. In rare exceptional cases, the fermentation can even last several months.

As already mentioned, the winemaker can actively influence the course and duration of fermentation, for example by choosing the yeasts and controlling the temperature:

Yeasts are already present in must or mash in their natural form, provided they have not been destroyed by sulphurization. If these natural yeasts are used to ferment the must or mash, one speaks of Spontaneous fermentation. This type of fermentation, however, involves uncertainties because the natural yeasts may not be strong enough to complete the fermentation process, or they may produce undesirable chemical compounds that can affect the aroma of the wine or even be harmful to health. For this reason, natural yeasts are often killed by sulphur in order to then carry out fermentation in a controlled manner with pure yeasts.

Pure Breeding Yeasts have certain properties which - because they have been specially bred in this way - are already known in advance. Thus, they can be specifically selected and used for the fermentation of the must or mash. With appropriately bred yeasts, the aromatic character of the wine can be influenced to a large extent. The addition of fermentation aids and yeast nutrient salts can support the work of the pure yeasts.

An important factor in fermentation is the temperature. Traditionally, the fermentation temperature was more or less self-regulating and depended on the cellar temperature. In modern cellars, the fermentation tanks can be cooled and the fermentation temperature can thus be actively controlled: the lower the temperature, the slower the fermentation process(cold fermentation). The size of the fermentation tanks also affects the fermentation temperature: the smaller the tanks, the lower the fermentation temperature. The fermentation temperature and the associated fermentation time have a great influence on the style of the wine

The yeasts usually work until either the sugar present in the grapes (or added sugar) is completely converted into alcohol or the alcohol content becomes so high that the yeasts stop working. They then become lethargic and die off, as they cannot survive in an excessively alcoholic environment. Among the pure yeasts, however, there are particularly powerful species that can easily achieve 16 percent by volume.

If the winemaker would like to residual sweetness Wine, it can stop the fermentation prematurely. This can be done by cooling or by adding sulphur. A third option is to allow the wine to ferment and then add sweet reserve to subsequently increase the sugar content of the wine. The sweet reserve is unfermented (i.e. sweet) grape must that has been sterilised to prevent unwanted fermentation.

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Wine production

How is wine produced? How are the different types of wine made and what is sulphur used for?

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Wine production

How is wine produced? How are the different types of wine made and what is sulphur used for?

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