Publicação
Description and analysis of wine processing practices. Professional Internship Report
| Resumo: | The Vinifera European Master of Science in Viticulture and Enology program offers the possibility to conduct a professional internship coupled with a scientific dissertation as a final thesis. In the frame of this professional thesis, I was offered to work at Clos Apalta, world renown winery located in the Colchagua valley in central Chile. My role of Assistant Enologist in charge of the night shift encompassed a large spectrum of activities which, besides a managerial dimension, covered various enological manipulations. Ensuring a permanent monitoring of the evolution of each vat and barrel is decisive, and along the course of fermentation, adjustments need to be made, starting by the preparation and inoculation of commercial yeasts. Nutrition additions are to be synchronized with cycles of cap management practices and in case of barrel fermentation, with cycles of micro-oxygenation. Regular tasting of the fermenting wines is also necessary, as it allows to detect eventual organoleptic deviation, such as the appearance of reductive aroma, volatile acidity, or volatile phenols in ageing wines. Along with the analysis of various wine-making processes employed at the winery, a few enological issues that were encountered, and their subsequent preventive or curative treatment, are also described in this report. Clos Apalta produces solely premium biodynamic wines, with a focus on extraction, from the cultivars Carménère, Cabernet Sauvignon, Merlot and Petit Verdot. Working there represented an exceptional opportunity to learn about the caution, precision and intensity involved in the production of premium red wines aiming for long ageing potential, with the extensive use of French oak, vats and barrels, throughout wine's production. This professional thesis is a report of the observations and analysis I have performed while working at Clos Apalta, along with scientific literature reviews in order to compare the winery practices to current scientific knowledge |
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| Autores principais: | Sinsollier, Pierre |
| Assunto: | premium wine barrel fermentation skin maceration stuck fermentation |
| Ano: | 2019 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| Resumo: | The Vinifera European Master of Science in Viticulture and Enology program offers the possibility to conduct a professional internship coupled with a scientific dissertation as a final thesis. In the frame of this professional thesis, I was offered to work at Clos Apalta, world renown winery located in the Colchagua valley in central Chile. My role of Assistant Enologist in charge of the night shift encompassed a large spectrum of activities which, besides a managerial dimension, covered various enological manipulations. Ensuring a permanent monitoring of the evolution of each vat and barrel is decisive, and along the course of fermentation, adjustments need to be made, starting by the preparation and inoculation of commercial yeasts. Nutrition additions are to be synchronized with cycles of cap management practices and in case of barrel fermentation, with cycles of micro-oxygenation. Regular tasting of the fermenting wines is also necessary, as it allows to detect eventual organoleptic deviation, such as the appearance of reductive aroma, volatile acidity, or volatile phenols in ageing wines. Along with the analysis of various wine-making processes employed at the winery, a few enological issues that were encountered, and their subsequent preventive or curative treatment, are also described in this report. Clos Apalta produces solely premium biodynamic wines, with a focus on extraction, from the cultivars Carménère, Cabernet Sauvignon, Merlot and Petit Verdot. Working there represented an exceptional opportunity to learn about the caution, precision and intensity involved in the production of premium red wines aiming for long ageing potential, with the extensive use of French oak, vats and barrels, throughout wine's production. This professional thesis is a report of the observations and analysis I have performed while working at Clos Apalta, along with scientific literature reviews in order to compare the winery practices to current scientific knowledge |
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