Vinif Course

7/29/2019 Vinif Course

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Vinification moduleVinification moduleSASA VVVV (Sciences des Aliments Vigne et Vin)(Sciences des Aliments Vigne et Vin)

Prof. Christian CHERVIN

INP-ENSAT


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Vinification steps

(tapes de vinification) Grape harvest (Vendanges)

Sulfiting, Crushing (Foulage), Addingyeast (Levurage)

Checking alcoholic fermentation (AF)Week 37

Draining (Dcuvage)

End of AF

Transfer in Bag-In-Box

Malo-lactic Fermentation (MLF), inFrench:FML

Sulfiting, Racking (Sulfitage, Soutirage)

Additional analyses (color, alcohol, CO2

)

Weeks 38

& 39

Week 40


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Marking systemMarking system(valuation des tudiants)(valuation des tudiants) ::

Report (Compte-rendu) = 50 % of the mark

4 pages max

Describe shortly & explain the objective of each step

Wine Quality = 50 % of the mark

Wine tasting session by wine waiters (dgustation par desprofessionnels)

You keep the remaining wine: about 2 bottles/student (think

to keep two bottles for the end of sept, we will provide corks)


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InteretsInterets of the miniof the mini--vinificationvinification Allow to make small volume trials (15 liters perexperimental unit), in a small room Permet de raliser desessais sur de petits volumes (15 litres par unit exprimentale),

prend peu de place

Inexpensive / exp unit / year : operating cost approx 5 to10 euros (varies with the amount of analyses) Faible cot / unit

exprimentale / an : fonctionnement ~ 5 10 euros (dpend desanalyses)

You can test, among other things: Permet de tester, entreautres :

Macerations (temperatures, lengths (dures) )

New enzymes, yeast strains (souches de levure)

Wood chips (copeaux), tannins (tanins)

Blending (assemblage) before maceration, cellaring (levage) onlees (lies)


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HarvestHarvest VendangesVendanges MondayMonday 1919 septemberseptember

MeetingMeeting atat 2 pm (14h00) SHARP,2 pm (14h00) SHARP, atat the Domaine dethe Domaine deCandie, 17 chemin de laCandie, 17 chemin de la SaudruneSaudrune in Toulousein Toulouse

FreewayFreeway A64 (E9A64 (E9--E80)E80) towardstowards FoixFoix--Tarbes,Tarbes, fromfrom thethecitycity boundbound (priphrique),(priphrique), thenthen 2nd exit, n2nd exit, n3737 towardstowards

--

VineyardVineyard (vignoble)(vignoble) in front of the exit,in front of the exit, turnturn rightright thenthen totothethe leftleft (contourner par la droite, puis la route tourne (contourner par la droite, puis la route tourne gauche)gauche)

OnceOnce atat the entrancethe entrance gategate,, parkpark nextnext to the Candieto the Candie

OustalOustal (shop)(shop) Arrive au domaine, entre de gauche, Arrive au domaine, entre de gauche, ct de lct de lOustalOustal de Candie (boutique)de Candie (boutique)

YouYou shouldshould bebe backback atat 6 pm6 pm Prvoir retour vers 18hPrvoir retour vers 18h

Whos got a car? Qui a une voiture ?


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Meeting in Domaine de Candie (redMeeting in Domaine de Candie (redMeeting in Domaine de Candie (redMeeting in Domaine de Candie (redMeeting in Domaine de Candie (redMeeting in Domaine de Candie (redMeeting in Domaine de Candie (redMeeting in Domaine de Candie (redcross on the map), sharing cars orcross on the map), sharing cars orcross on the map), sharing cars orcross on the map), sharing cars orcross on the map), sharing cars orcross on the map), sharing cars orcross on the map), sharing cars orcross on the map), sharing cars or

bus line 49, stop at bus line 49, stop at bus line 49, stop at bus line 49, stop at bus line 49, stop at bus line 49, stop at bus line 49, stop at bus line 49, stop at SaudruneSaudruneSaudruneSaudruneSaudruneSaudruneSaudruneSaudrune

X


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Or bus line 58, Or bus line 58, Or bus line 58, Or bus line 58, Or bus line 58, Or bus line 58, Or bus line 58, Or bus line 58, CandieCandieCandieCandieCandieCandieCandieCandie stop stop stop stop stop stop stop stop

X

http://www.tisseo-urbain.fr/horaires/


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Harvest (contd)Harvest (contd) Talk by Michel Freija, farm managerTalk by Michel Freija, farm manager

Organise groups of 5 students (pentomes)Organise groups of 5 students (pentomes)for one vatfor one vat (un ft),(un ft), that you will get fromthat you will get fromsu ervisors after ivin our namessu ervisors after ivin our names


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SupervisorsSupervisors (Encadrants)(Encadrants)

ChristopheChristian Stphane Benot Carole


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Vendange (suite)Vendange (suite) Talk by Michel Freija, farm managerTalk by Michel Freija, farm manager

Organise groups of 5 students (pentomes)Organise groups of 5 students (pentomes)for one vatfor one vat (un ft),(un ft), that you will get fromthat you will get fromsu ervisors after ivin our namessu ervisors after ivin our names

30 liter plastic vats, food30 liter plastic vats, foodgradegrade


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Vendange (suite)Vendange (suite) Cultivar (Cultivar (cpagecpage)) Cabernet SauvignonCabernet Sauvignon : 20 kg: 20 kg

((destemmeddestemmed,, raflsrafls)) placedplaced in a vat,in a vat, whichwhichmeansmeans aroundaround 4 kg per4 kg per studentstudent ((approxapprox 30 to 4030 to 40clusters orclusters or bunchesbunches (grappes)(grappes)

DestemmingDestemming in thein the vineyardvineyard (grappage au(grappage au

vignoble)vignoble) KeepKeep onlyonly thethe berriesberries (baies)(baies)


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Alternative to the previous methodAlternative to the previous method

Break the stem,Break the stem,

where there is awhere there is abumpbump


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Alternative (contd)Alternative (contd) Hit the bunchHit the bunch

inside the vat soinside the vat sothe berries fallthe berries fall

inside, discardinside, discard

t e stem on t et e stem on t egroundground (jetez la(jetez la

rafle au sol)rafle au sol)


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Vendange (suite)Vendange (suite) Cultivar (Cultivar (cpagecpage)) Cabernet SauvignonCabernet Sauvignon : 20 kg: 20 kg((destemmeddestemmed,, raflsrafls)) placedplaced in a vat,in a vat, whichwhichmeansmeans aroundaround 4 kg per4 kg per studentstudent ((approxapprox 30 to 4030 to 40clusters orclusters or bunchesbunches (grappes)(grappes)

DestemmingDestemming in thein the vineyardvineyard (grappage au(grappage au

KeepKeep onlyonly thethe berriesberries (baies)(baies)

20 kg of berries reach20 kg of berries reach

the bump due to thethe bump due to the

handlehandle (poigne)(poigne)

Then we walk to theThen we walk to thewine cellarwine cellar (chai)(chai)


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Harvest (last step)Harvest (last step) BewareBeware (attention):(attention): harvest big and middle size clustersharvest big and middle size clusters

(rcolter les grappes de taille moyenne grosse)(rcolter les grappes de taille moyenne grosse) and and

unrotten clustersunrotten clusters (et grappes saines)(et grappes saines)

YES NO NO

Unripe bunch(Grappillon)

Rot (pourriture)


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Please, no vineyard spoilage

(pas de gaspillage, SVP)

Dont leave whole bunches on the ground

Ne pas laisser de grappes entires sur le sol


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Sulfiting and crushingSulfiting and crushing

Sulfitage et FoulageSulfitage et Foulage Sulfiting and crushing at the same time, theSulfiting and crushing at the same time, the

metabisulfite dose (white powder) is equivalentmetabisulfite dose (white powder) is equivalent

to 3 g SOto 3 g SO22/hl, determined as a function of grape/hl, determined as a function of grapequality)quality)

Crushin with one foot / vatCrushin with one foot / vat

Crush for 5 minutes

Hold yourself to somebody orsomething solid, do not fall

and empty the vat. Se tenir quelque chose ou quelquun,mur ou collgue, pour ne pastomber et renverser les fts


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Detail for crushingDetail for crushing Under the vat, there are two bumps which can make foot crushing aUnder the vat, there are two bumps which can make foot crushing a

soarfull exercise => turn the vat accordingly as shown belowsoarfull exercise => turn the vat accordingly as shown below

Sous le ft il y a deux renflements sur lesquels il nest pas agrableSous le ft il y a deux renflements sur lesquels il nest pas agrablede poser le pied => tournez le ft de telle faon que votre pied,de poser le pied => tournez le ft de telle faon que votre pied,lorsquil touche le fond, se trouve comme indiqu sur le dessin cilorsquil touche le fond, se trouve comme indiqu sur le dessin ci--dessousdessous

BumpRenflement


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SulfitingSulfiting (additional info)(additional info) Many options :Many options :

Potassium metabisulfite (chemist,Potassium metabisulfite (chemist, pharmaciepharmacie),),keep in mind that 1 gram of powder gives 0.5keep in mind that 1 gram of powder gives 0.5

ram of SOram of SO

SOSO22 solution (around 10% in water) + 10 ml pipetsolution (around 10% in water) + 10 ml pipet

SOSO22 tablets (example: Coeff2tablets (example: Coeff2))


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Adding yeast (Adding yeast (LevurageLevurage)) With dried yeasts (With dried yeasts (Levures SchesLevures Sches

Actives (LSA)Actives (LSA) ), rehydrated for 15 min), rehydrated for 15 minbefore addition to the must (before addition to the must (le motle mot))

Saccharomyces cerevisiae, strainSaccharomyces cerevisiae, strain(souche)(souche) 71B; approx. 4 g for 20 kg71B; approx. 4 g for 20 kg

Inoculate your vat with yeast suspensionInoculate your vat with yeast suspension

(with 1 volume of the small vial with red(with 1 volume of the small vial with redtop: first rinsed it with must to remove thetop: first rinsed it with must to remove theSO2 powder !), thenSO2 powder !), then homogenisehomogenise

Ensemencer votre ft (avec 1 volume duEnsemencer votre ft (avec 1 volume dupot ayant contenu le SOpot ayant contenu le SO22, aprs lavoir, aprs lavoirbien rinc avec du mot !)bien rinc avec du mot !) EnsuiteEnsuitehomognisezhomognisez..


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Density and temperature measuresDensity and temperature measures

After taking measurements, rinse carefullyAfter taking measurements, rinse carefully

the equipement, and yourself (bring a towel)the equipement, and yourself (bring a towel)


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Vat closing detailsVat closing details (dtails de la(dtails de la

fermeture du ft)fermeture du ft) Before leaving Candie, close the vats &Before leaving Candie, close the vats & rinse themrinse them (Avant de(Avant de

quitter Candie, fermez les fts,quitter Candie, fermez les fts, rincez les)rincez les)

Make sure you tighten both edges, blue and black, with theMake sure you tighten both edges, blue and black, with themetal ringmetal ring (Prendre garde bien sertir les deux bords (bleu et(Prendre garde bien sertir les deux bords (bleu etnoir) laide de la bague en mtal.)noir) laide de la bague en mtal.)

This is the end at CandieThis is the end at Candie (Fin de la sance Candie)(Fin de la sance Candie)

Watch out: the metal ring can cut fingers !


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Wine daily checksWine daily checks (Suivi de la(Suivi de la

vinification)vinification) EverydayEveryday betweenbetween 12:0012:00 and 1:00pmand 1:00pmSuivi tous les jours (au dbut) entre 12h etSuivi tous les jours (au dbut) entre 12h et

13h0013h00 RoomRoom TP107,TP107, groundground floorfloor,, RdCRdC,,,,

GroupGroup rosterroster,, rpartition des groupesrpartition des groupes (vat(vatnumbernumber, N, Nde fts):de fts): 1 to 111 to 11 fromfrom 11:5011:50 -- 12:1012:10

12 to 2212 to 22 fromfrom 12:1012:10 -- 12:3012:30

23 to 3323 to 33 fromfrom 12:3012:30 -- 12:5012:50

No point to rush all in:

We do not have measuringequiment for everybody

at once


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Alcoholic FermentationAlcoholic FermentationDensity and temperature checkingDensity and temperature checking Close the lidClose the lid Sertir le couvercleSertir le couvercle

Rotate the vat (beware leaks)Rotate the vat (beware leaks)Retourner le ft (ne pas laisser Retourner le ft (ne pas laisser lenvers => fuites)lenvers => fuites)

Then o en the lid a ainThen o en the lid a ain PuisPuis

rouvrir le couverclerouvrir le couvercle Take 250ml of wineTake 250ml of wine Prlever 250Prlever 250

ml de vinml de vin

Measure density andMeasure density andtemperaturetemperature

Clean equipementClean equipement NettoyerNettoyer

Temperature should not be overTemperature should not be over

3030C (C ( yeasts)yeasts)

Laisser couvercle pos

Cerclage OUVERT!!!

Leave the metal ring OPEN !!!


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DrainingDraining DcuvageDcuvage RemoveRemove skinsskins beforebefore thethe juicejuice becomesbecomes tootoo astringentastringent

(an(an excessexcess of tanninsof tannins isis not good in primeurnot good in primeur wineswines).). Il neIl nefaut pas laisser les pellicules trop longtemps en contactfaut pas laisser les pellicules trop longtemps en contact

avec le jus, sinon ce dernier se charge en tanins etavec le jus, sinon ce dernier se charge en tanins etdevient astringent (un caractre non recherch chez lesdevient astringent (un caractre non recherch chez lesprimeurs)primeurs)

WeWe willwill dodo itit WednesdayWednesday 21st21st Sept.Sept. Normalement,Normalement,lorsque la densit arrive vers 1040, on enlve leslorsque la densit arrive vers 1040, on enlve lespellicules (on le fera lepellicules (on le fera le mmercerc. 21sept. 21sept))

One can press slightly wit a handOne can press slightly wit a hand

to get some juice out the skins.to get some juice out the skins.Presser lgrement avec la mainPresser lgrement avec la mainpour rcuprer un peu du juspour rcuprer un peu du jus

contenu dans les pellicules.contenu dans les pellicules.


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Transfer in BagTransfer in Bag--InIn--BoxBox

AdvantagesAdvantages

Wine protected from air, withdrawn after filling (Wine protected from air, withdrawn after filling (expulsexpuls

aprs remplissageaprs remplissage)) Cheap, (Cheap, (peu coteux)peu coteux) : 4: 4 , le 20 L, le 20 L

Flexible, variable quantitiesFlexible, variable quantities

Optimum : 75 % of total volume total (ex : 15 L of wineOptimum : 75 % of total volume total (ex : 15 L of winein a 20 L BIB)in a 20 L BIB)

Allows replications (Allows replications (rptitionsrptitions) (min. 3) per treatment) (min. 3) per treatment

InconvenientsInconvenients Cardboard is not optimal in a humid environmentCardboard is not optimal in a humid environment

Le carton craint lhumiditLe carton craint lhumidit


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BIBBIB setset--upup ((MondayMonday 2626thth

Sept)Sept)

Tape the bottom Scotcherle fond du carton

Place the bag Placer lapoche

Close the top Fermer le

dessus


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BIB setBIB set--up (last step)up (last step) Do not push the knob til the second click Ne pas enfoncer le robinet jusquau

deuxime clic Place tape around the opening zone

adhsif autour de lorifice laiss pour lerobinet (point sensible lhumidit)

Write the vat numberon the BIB Identifier leBIB en reportant votre

numro de ft


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Transfer in the BIBTransfer in the BIB

Replace the bag after filling 50%, once finishingReplace the bag after filling 50%, once finishing keep note of thekeep note of the

BIB weightBIB weight (important),(important), noter le poidsnoter le poids de vin (important pour lade vin (important pour lasuite)suite)


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Flush air outFlush air out Chasser lairChasser lairPoussez sur la poche avec une mainPush on the bag with one hand

Maintenir le robinet

ouvert avec lautre mainjusqu ce que le vin sorte

Place some wiping paper in front of the opening to limit splashingMettre une feuille dessuie-tout en face du robinet pour viter les claboussures

Maintain the knobopen til the wine

goes out


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MLFMLF Malic Ac.Malic Ac. Lactic Ac. + COLactic Ac. + CO22 Inoculate with a commercial strain (or MLF lees)Inoculate with a commercial strain (or MLF lees)

Ensemencer avec souche commerciale ou des lies de FMLEnsemencer avec souche commerciale ou des lies de FML,,when the alcoholic fermentation will be finished (densitywhen the alcoholic fermentation will be finished (densitystable below 1)stable below 1) (lorsque la densit relative se sera stabilise(lorsque la densit relative se sera stabilise

Malo-Lactic Fermentation

u ,u , u y u vu y u v

ralise par les encadrantsralise par les encadrants Commercial strain,Commercial strain, Oneococcus oeni,Oneococcus oeni, Vitilactic FVitilactic F(2 g per(2 g per

100 litres of wine)100 litres of wine)

FreezeFreeze--dried extract resuspended in mineral water (not tapdried extract resuspended in mineral water (not tapwater)water) lyophilisat solubilis dans de leau minrale (paslyophilisat solubilis dans de leau minrale (pasdeau du robinet)deau du robinet)

R kiR ki dd lfitilfiti


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RackingRacking andand sulfitingsulfiting

Soutirage et sulfitageSoutirage et sulfitage((66thth octoberoctober,, roomroom TPTP 107107)) Once MLFOnce MLF isis completedcompleted ((itit willwill bebe checkedchecked

byby supervisorssupervisors))


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Paper chromatography forPaper chromatography for

checking MLFchecking MLF

Lactic acid

Tartaric acid

1111 2222 3333 4444 5555


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Racking and sulfitingRacking and sulfiting Once MLF is completed (checked byOnce MLF is completed (checked bysupervisors)supervisors)

Pour SOPour SO22 in a transfer BIB (calculating thein a transfer BIB (calculating thefinal concentration to be atfinal concentration to be at 50 mg/l)50 mg/l) then rackthen rack

22

transfert , une concentration finaletransfert , une concentration finaleattendue 50 mg/l, puis transfrez votre vinattendue 50 mg/l, puis transfrez votre vindans ce BIBdans ce BIB

Rinse your BIB, pour your wine back in;Rinse your BIB, pour your wine back in;Rincer votre BIB, remettre le vin dedansRincer votre BIB, remettre le vin dedans

Flush air outFlush air out Chasser lairChasser lair


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Sulfiting (details)Sulfiting (details) One simple ruleOne simple rule Une rgle simpleUne rgle simple (source : ITV document)(source : ITV document) ::

Quantity to add = (free SOQuantity to add = (free SO22 expectedexpected free SOfree SO22 measured) x 1.5measured) x 1.5

The 1.5 factor takes into account the combination of SOThe 1.5 factor takes into account the combination of SO22to various wine compoundsto various wine compounds ce facteur tient compte de lace facteur tient compte de lacombinaison du SOcombinaison du SO22 diffrents composs prsents dans diffrents composs prsents dans

You will perform this calculation, you will need to knowYou will perform this calculation, you will need to knowyour wine weight in the BIB (1liter = 1kilogram approx)your wine weight in the BIB (1liter = 1kilogram approx)Vous raliserez ce calcul, vous aurez besoin du poids deVous raliserez ce calcul, vous aurez besoin du poids devin contenu dans le BIB (1litre = 1kilogramme approx);vin contenu dans le BIB (1litre = 1kilogramme approx);,,

Your calculation SHOULD BE VALIDATED by supervisorsYour calculation SHOULD BE VALIDATED by supervisorsbefore adding the SObefore adding the SO22 calcul de SOcalcul de SO22 ajouter A FAIRE ajouter A FAIREVALIDER par les encadrants avant sulfitageVALIDER par les encadrants avant sulfitage


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RackingRacking SoutirageSoutirage (detail)(detail) Place the full BIB with the knob up for 24h toPlace the full BIB with the knob up for 24h tohelp decant the fine leeshelp decant the fine lees Placer le BIB plein,Placer le BIB plein,

robinet vers le haut, sur une table 24 heuresrobinet vers le haut, sur une table 24 heuresavant soutirage, pour laisser sdimenter les liesavant soutirage, pour laisser sdimenter les lieslgreslgres

Turn it slowly so the knobTurn it slowly so the knobwill be at the bottom of onewill be at the bottom of oneside on the edge of theside on the edge of the

bench (the day of racking)bench (the day of racking) Incliner lentement, pourIncliner lentement, pour

placer le robinet placer le robinet

lhorizontale, le jour dulhorizontale, le jour dusoutiragesoutirage


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Racking (contd)Racking (contd)

If you got many BIBs

to run at once

Si vous avezplusieurs

BIBs soutirer en

mme temps ...


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Racking (contd), rinsingRacking (contd), rinsing

Shake laterally

2 liters of water


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Racking (last step)Racking (last step)

Re-fill your initial BIB

Flush the air out

MeasuresMeasures (( ithith Benot an deBenot an de RestRest)) Room TP 107Room TP 107


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MeasuresMeasures ((withwith Benot van deBenot van de RestRest),), Room TP 107,Room TP 107,fromfrom 1010 toto 1414 octoberoctober, in TD sessions, in TD sessions

Dissolved CO2 Gaz carbonique dissous

Color Coloration

Alcohol content Taux Alcoomtrique VolumiqueIf you want to be good in tasting,you must spit

dgustation,vous devez cracher

Compte-rendu (en franais pour tudiants ENSAT) du module rendre AVANT le 18 novembre 12 H, la scolarit ENSAT

Report (in English for AgroFood Chain students), to be given toMireille Bacous desk (ENFA) BEFORE the 18 November noon

Please write your names and the vat number on the report front page


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ReferencesReferences Wine ScienceWine Science, R. Jackson, Ed., R. Jackson, Ed.

Academic PressAcademic Press

nologienologie, C. Flanzy, Ed. Tec & Doc, C. Flanzy, Ed. Tec & Doc

Le vin de lanalyse llaborationLe vin de lanalyse llaboration, D., D.

., .., .

Je fais mon vinJe fais mon vin, C. Chervin, Ed., C. Chervin, Ed.Hachette PratiqueHachette Pratique

2nd edition,released in Feb 2010


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for monday, 2pmfor monday, 2pmin Candiein Candie

think to share a car, to bring sun creamthink to share a car, to bring sun creamor rainor rain--jacket, old shoes and clothes, ajacket, old shoes and clothes, a

bottle of WATER to drink, a towelbottle of WATER to drink, a towel

pensez au copensez au co--voiturage, la crmevoiturage, la crmesolaire ou un impermable, une pairesolaire ou un impermable, une pairede vieilles chaussures et une tenuede vieilles chaussures et une tenue

adquate (vieux Tadquate (vieux T--shirt et short), uneshirt et short), unebouteille dEAU pour se dsaltrer (et sebouteille dEAU pour se dsaltrer (et se

rincer les mains), une servietterincer les mains), une serviette


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I hope you will enjoy this module, it has

been a pleasure to create it, then to share itwith students

,

partager ces moments avec les tudiants a

t un rel plaisir

This low-cost mini-vinification system has been studied

since 1998 at ENSAT, it became a first year course in 2005


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Extra slides


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ChaptalisationChaptalisation (rare)(rare) En fonction du titre alcoomtrique volumiqueEn fonction du titre alcoomtrique volumique

potentiel (TAVP), il faudra peutpotentiel (TAVP), il faudra peut--tre rajouter dutre rajouter du

sucre pour atteindre un TAV de 11 12% vol.sucre pour atteindre un TAV de 11 12% vol. La rgle : 17 g de sucre par litre entrane uneLa rgle : 17 g de sucre par litre entrane une

augmentation du TAV de 1% vol. (assez justeaugmentation du TAV de 1% vol. (assez justesur les blancs, ross et primeurs)sur les blancs, ross et primeurs)

Ajout de sucre au fond du ft intermdiaire, enAjout de sucre au fond du ft intermdiaire, enphase active de fermentation alcoolique (aprsphase active de fermentation alcoolique (aprsun ou deux jours de baisse notable de laun ou deux jours de baisse notable de la

densit)densit) Le choix nest pas laiss aux tudiantsLe choix nest pas laiss aux tudiants

Documents

Vinif Course