The basics of winemaking

Další popis

The following topics will be discussed during the theoretical training: Composition and ripening of grapes Equipment of a winery Transport and processing of grapes Pre-fermentation treatments Biochemistry of alcoholic fermentation Malolactic fermentation Sulphur dioxide Training, ageing and finishing of wines White and rosé wine production Methods of red wine production Technology of special wines (sparkling and fortified wines) The training on the first day also includes a tasting of wines typical of the technologies concerned. On the second day, we will visit three winemaking facilities, including the Institute of Viticulture and Enology at MENDELU, where we will practically demonstrate wine production from grape processing, wine training to finishing - i.e. wine bottling. We will also taste 6 - 8 wine samples at each winery. One of the wineries will be a typical representative of larger wineries with a production of over 200,000 bottles per year and the other winery will be a type of small family winery with a production of up to 20,000 bottles per year.