Winemaking

Winemaking - FlotaMil

Understanding the Science and History of the wine

Without a doubt, wine is one of the most consumed alcoholic beverages and more and more people are encouraged to enter the world of wine through tastings, courses or simply enjoying it on their own or with friends.

It is estimated that in 2021, the consumption of wine worldwide was 236mhl (million hectoliters), but despite the fact that consumption has somewhat decreased compared to pre-pandemic levels, it is currently increasing and considerable increase is expected in the next 5 years, according to Statista.

Such is the increase worldwide, and in the Philippines, wine consumption has been steadily increasing as well. Despite beer still being the number one most consumed alcohol in the country, the wine market has also been growing year after year. The wine market has seen a constant growth of 14% in the last 5 years, from 22 million liters in 2018 to 25 million in 2022.

Because this ancient drink is becoming more and more popular in the country, we would like to tell you a little more about it. In this article we will tell you the following:

1) History of wine

2) What is wine and how is it produced?

3) Oenology: the science of wine

4) Cultivation

5) Fermentation

That's where we're headed!

A Brief History of Wine

To learn about the beginnings of wine, we must go back to the 6,000 B.C. According to various archaeological testimonies of the time, several cellars containing it were found in Armenia.

On the other hand, by the year 4,000 BC the Vitis vinifera, which is the bush in which the grapes are produced and which can later trigger the production of wine, was already cultivated in the Middle East and probably even before that. Additionally, there are Egyptian records that date back to 2,500 BC wherein they used grapes for winemaking.

Likewise, and to denote the importance of wine throughout the centuries, it has played a key role in the history of Christianity and the appearance of Jesus. Among his mass and sermons we can almost always find wine as the main drink and also in the “last supper” the metaphor of wine can be deduced as the blood of Christ and this image will later create artistic representation of all kinds linked to wine.

What is wine and how is it produced?

Wine, as it is known today, it is an alcoholic beverage from the fermentation of the grape-juice, which is produced thanks to the action of the yeasts present in the skin of the grape. Furthermore, the name wine comes from the Latin vinum, which in turn is believed to have Greek origin.

As to how it is produced, it has practically not changed in the last 6,000 years. Although technological advances have allowed the process to be more streamlined, the steps by which wine is made has remained constant. The basic methods and techniques are almost the same for red, white or rosé wine, only differing in their order. Many times, what changes are some aspects such as fermentation time and temperature, in addition to the use of the type of grape and its components. The grape harvest is usually done by hand but machines may also be used. The cutting or splitting of the grapes are done with special scissors that only cut the bunch, so as not to tear the plant.

The winemaking process is usually simple and clear. The grapes are placed in the press and then in the juicer to extract the must (that contains the skins, seeds, and stems of the grape). In the winery, the resulting liquid from squeezing and pressing is stored in barrels. Subsequently, yeast is added so that the sugar in the must turns into alcohol and this process is called fermentation. The fermentation process is subjected to constant and continuous controls, and experiments to improve the quality of red wine. This is done by taking samples of the wort, and mixing it with different types of yeast.

Other important processes and things that may affect the wine during the winemaking process are temperature, sugar level controls, and bottling.

Oenology: The science of wine

Surely many times you have wondered what an oenologist really does and what role he plays when making wine. An oenologist is a professional who has the training and ability to carry out the set of activities related to the methods and techniques of vineyard cultivation and the production of wines and other derivatives of the vine, the analysis of the elaborated products, and their storage. Also everything related to its conservation. In addition, his job consists of researching and innovating in the field of viticulture and oenology.

In other words, oenology is the science and study of wine and winemaking. Unlike viticulture, which studies the cultivation of the vine and the harvest of the grape, oenology focuses on its desirable characteristics of the grapes and gives winemakers a deeper understanding of the wine production process. Its main functions include the following:

• Organize production.

• Collaborate in the decisions to be made regarding the design, capacity and provision of machinery, tools and warehouse facilities.

• Manage and control the quality of both, wine and derived products.

• Control the personal health and safety conditions of the workplace.

• Control and train workers.

• Collaborate in the decisions to be made related to the crop.

• Manage the laboratory.

• Work on obtaining optimal musts with the aim of achieving the best winemaking and conservation.

Wine cultivation

Regarding its cultivation, it is known that grapes require a temperature gradient, between day and night, to grow efficiently. In general, the vines have grown in places that are situated in between 30 and 50degrees north and south of the equator. Many varieties are not adapted for cold and winter climates; with the exception of some varieties of grapes, which thrive in these weather conditions. Weather, then, strongly influences the composition of the ripe grapes and also how fast they develop or ripen.

Furthermore, the technically reasonable limits for the cultivation of vines range from sea level to about 780m of altitude, although there are even higher vineyards that reach up to 1,700m / 3.000 (Salta, Argentine). As a plant, the vine has a thermal optimum between 20° and 25° (under 10° the plant goes to a “metabolic zero”, where the vine shuts down to preserve itself), although these limits depend on varieties, patterns and specific environmental conditions that can modify the limits tolerated by the strains. The thermal limit that allows adequate ripening of the grapes is not easy to determine, but temperatures must usually exceed 18°C.

Fermentation

It is a biological process by which the must of the grape is transformed into wine. In this way, all musts, whether for white, rosé or red wines, undergo this process. This is the first step in winemaking after the must enters the cellar. Most likely, this is done in stainless steel tanks and at a controlled temperature. The microorganisms responsible for this work are yeasts, which are responsible for transforming sugar into alcohol.

These yeasts are found naturally in the skins of the grapes, although selected yeasts can also be used. This is undoubtedly a key moment in the winery, since this process will be an important part of the characterization of the wines.

On the other hand, after alcoholic fermentation, only some wines undergo malolactic fermentation. For example, young wines, those that do not require barrel aging, will be bottled after alcoholic fermentation in steel tanks, so that production times are reduced by not malolactic fermentation and this allows us to enjoy them much sooner.

It is interesting to note that there are wines that are fermented in cement tanks. However, we will talk about that in the future. The world of wine is vast and full of surprises.

If you think that this article has been interesting for you and you feel that you have learned something new, do not hesitate to leave us a comment, like or simply share it with your friends. Also, do not hesitate to try our wines and remember that the more you know about wines, the more you can enjoy and appreciate it.

2 comments

Salvador Moreno del campo

As a novice winemaker, I found this article to be incredibly helpful. The step-by-step instructions and tips for troubleshooting common issues were invaluable

Nicolas Scannone

This was a very informative article on the winemaking process. I especially appreciated the detailed explanation of the fermentation process and how it affects the taste of the wine.

Leave a comment

Please note, comments need to be approved before they are published.