Wine as a Natural Product . . .
In Europe, winemaking practices have traditionally been based on natural processes. Grapes are gathered and fermented, and the wine is then aged and bottled with relatively little human intervention. Regulations have been, and still are, quite strict regarding what winemaking additives can be used. Grape growing is similarly controlled: no irrigation in most parts of Europe, only authorized grape varieties trained in certain ways, limited yields, limited pracises etc. European winemakers could be said to try to take more advantage of nature by leaving in many cases natural yeasts and bacteria to do the work. However, most winemakers, whether from the Old or the New World, far prefer to let things happen naturally - insofar as Mother Nature can be trusted!
. . .and as Half-Spoilt Vinegar!
Some winemakers from the New World say that wine is only half-spoilt vinegar. So many processes are involved in winemaking that it really is risky. The pressure is great to produce high quality wines regularly whatever the circumstances. In order to make good wine the producer has to be prepared to take many risks.
Isolating and Controlling the Process
In the New World, the tendency is to isolate the must and wine from the surrounding air and microflora as effectively as possible. In this way the aromatic compounds will be more effectively conserved and the development of undesirable yeasts and bacteria will be limited. The way to do this is to maintain high standards of cleanliness, and keep out oxygen as much as possible. It is best if equipment coming into contact with the wine is inert and easy to clean. For these reasons, stainless steel is much used in modern wineries. Protection from oxygen is best done with inert gases. Carbon dioxide is heavier than air, and it can be used as a blanket between the wine and the air. Nitrogen is another gas which is used for the same purpose. Furthermore, nitrogen can "push" oxygen out of grape juice and wine. At Château Carsin, we might inject wines and grape musts with nitrogen during tank or barrel transfers in order to push out any oxygen which may have been incorporated into them during winemaking processes. The unfermented white wine juices are kept isolated from the surrounding atmosphere, and the conditions the winemaker creates make sure that if we wish to, any necessary enzymes, yeasts, or bacteria can be added under pure conditions. An effective way of preventing unwanted processes like premature fermentation is to cool the must and add antimicrobial substances. Such cooling and temperature control also helps clarify the white juices.
To Add or Not to Add?
Certain yeasts and other additives will help produce the style of wine being sought by the winemaker. Yeasts are a major flavour enhancer. We consider it important to conserve as much of the fruitiness of our wines as possible. This is reached by using different yeasts as well as ageing most of our wines in specific oak barrels.
