Tanks for the wine

During the production of white wine, it is paramount that contact between the juice and oxygen be kept to a minimum, to preserve the fruit characteristics. Before crushing, stems are normally taken off white grapes, since they can add a note of unwanted astringency. Sometimes, stems are added to allow a more freeflowing juice. This improved flow allows the winemaker to introduce minimal amounts of oxygen to the juice in order to achieve more complex sparkling and dessert wines.

Once upon a time, it sufficed to crush grapes underfoot in large tubs. Even though the practice continues in Portugal for some high-quality ports, the wine press has become the main means for extracting the precious juice.

Once the grapes are crushed, the juice may be cooled through a heat exchanger to prevent the loss of flavours or a premature fermentation. It is then moved to a steel tank, the temperature of which is controlled by cooling jackets. A layer of carbon dioxide protects the juice from oxygen while suspended solids settle to the bottom of the tank.

Fermentation is now ready to begin. The juice is pumped into a temperature controlled, stainless steel tank into which the winemaker will add his or her selection of cultured yeast.

The tank is kept between 12 and 17 celsius while white white fermentation does its magic. This process can take up to one month.

Once the fermentation is complete, the wine is moved to a holding tank, where it is once again protected from contact with oxygen, and often chilled to nearly zero celsius in order to remove tartrate crystals via cold stabilization. The wine is then filtered through a membrane to remove any remaining particles. From there, white wine can be bottled and made available for our enjoyment.

Wait until you hear how red wine is produced.

THIS WEEK’S PICK
Barley Days Brewery has recently released this year’s Yuletide Cherry Porter. It is lipsmacking good. Brew master Alex Nichols crafts this seasonal treat from malt, hops and Ontario cherry juice. This porter is silkysmooth on the palate, and the cherry influence enhances the complete taste sensation. This unfiltered porter was placed in a conditioning tank after primary fermentation, which allowed the beer to mature with natural carbonation created by secondary fermentation. Nichols’ pinecone beer was made in a similar fashion, but with a much more concentrated flavour.

This Cherry Porter is a great winter beverage, and healthy to boot. Priced at $15.95 for a six pack, it is available at the brewery at 13730 Loyalist Highway, just west of Picton, or through the L.C.B.O.