Alcoholic Beverages

The wine is all the operations necessary for processing of the wort (name of the grape juice) in wine. This is the set of operations required for the wine. Some of these operations are needed, such as fermentation, and other help to refine the profile of wine, both aromatic (smell) and gustatory (taste).

Vinification takes place in a cellar.

The work of Louis Pasteur in the ^nineteenth century, gave the wine a scientific basis.

Different types of wine

• Red Wine
• White Wine
• Rosé Wine
• Vinification of Sparkling Wines (Champagne, Sparkling Clairette …)

Biochemical Process

• Fermentation
• Malolactic Fermentation

Other techniques

• Corrections harvest
  • Chaptalization
  • Concentration by Reverse Osmosis
  • Acidification

Presses usual use of mechanical, hydraulic and pneumatic to get pregnant at a variable-volume, containing the marc (red wine) or the wine (white wine) the wine or wine to make. The pressures are in the range of 1.6 to 1.8 kg / cm ². Depression must not exceed 0.9 bar.

Désalcoolisation

Historically, under the old regime, some winemakers and innkeepers’ mouillaient “illegally their wines to increase their income. Adding water dilutes the alcohol. Then they learned to regularize the work of yeasts by playing on the temperature between 28 and 35 degrees. The higher the temperature is low, less yeasts produce alcohol, especially at high temperatures wine acquires an unpleasant taste. To do this they leave at night the doors to the cellar, wide open to let in fresh air, or added in the tank during fermentation, large blocks of ice.

For thirty years, global warming associated with increased productivity resulted in a gain in average alcohol every ten years, so that customers today want more wine and less alcolisés lighter. To meet demand, farmers now have a choice of three techniques désalcoolisation.

• Reverse osmosis is to remove the alcohol molecules. This seems to be the most neutral, but it can accentuate the flaws of wine.
• Tangential filtration is to eliminate sugar before fermentation.
• Using less yeast producing alcohol during the fermentation is a promising method, but it is still under study because it raises legal problems.

Tests are being conducted, which is to get the wine in devices desalination of seawater to reduce significantly the rate of alcohol^.

But the removal of alcohol in wine may threaten the balance, in fact it appears that more than a technical fall in the rate of alcohol to a greater degree, the risk of buying wine taste dry and bitter.