Winemaking

Weinbereitung
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Methods and techniques in the vineyard and cellar to one grape wine produce. The totality of the wine is called vinification. It is the art of the winemaker, the "right" process with the utmost care and hygiene apply. Depending on the quality and type of wine that can take weeks or months for simple wines, with special wines or wines years. This starts with the vineyard care and ends with the bottling and the enjoyment. Many of the techniques listed below are carried out alternatively and depending of the type of wine and the country-specific Wine Law . Some of which are controversial and / or within the EU even prohibited. The techniques are largely headed in the right order, but can also, depending on the type of wine made sooner or later, or even more often. See also among the wines Champagne , dessert wine , Rosé , Red wine , Sparkling wine , sweet wine and white wine , as well as under special wines . The use of substances is strictly regulated within the EU with limits; see this under agent in winemaking .

* Biodynamic viticulture : environmentally friendly viticulture (alternative)
* Bioenergetic wine : environmentally friendly viticulture (alternative)
* Finishing : grafting scions on base and rootstock (partial alternative)
* Training system : a cultivar of Vine
* Pruning : Pruning of the vines
* Plant Protection : Fighting Krankeiten and pests
* Integrated Pest Management : environmentally friendly plant protection (alternative)
* defoliation : removing leaves (alternatively)
* Fertilization : Provide with Nutrients (alternative)
* Greening : Putting plants in the vineyard (alternative)
* Irrigation : Provide Weingarten (alternative) with water
* Thin out : Select green grapes (alternative)
* Vintage : Harvest of Grape
* Destemming : Remove the grape stems (alternate)
* Sulfur : preservation of musts and / or wines
* Enrich : adding sugar to the must (alternative)
* Most treatment : Preparing for fermentation (alternative)
* Most oxidation : failure of oxidative substances (alternative)
* degumming : remove lees from must
* Pectinases : the extraction and juice yield increase (alternative)
* Autovinifikation : trigger dyes from grape skins (alternative)
* Electroporation : trigger dyes from grape skins (alternative)
* Maceration : trigger dyes from grape skins (alternative)
* Mash heating : trigger dyes from grape skins (alternative)
* Must extraction : release sugar from the berries (alternative)
* Concentration : reducing water content in the must or wine (alternative)
* Carbonic maceration : carbonic maceration (alternative)
* Cryomaceration : Raise substances from the berries (alternative)
* semi-Carbonic maceration : form of carbonic maceration (alternative)
* Press : extraction of Must (sometimes alternative)
* Fermentation : Conversion of sugar into alcohol by Yeasts
* Whole cluster fermentation : renunciation of the destemmed (alternative)
* Spontaneous fermentation : triggered by natural yeast fermentation (alternative)
* Fermentation : Usual Gärtechnik the red wine (alternative)
* Mixed fermentation : common fermentation of at least two varieties (alternative)
* Abwirzen : Disconnect must or wine from the skins of red wines
* Racking : decanting of must or wine into another container
* malolactic fermentation : converting malic acid into lactic acid (alternative)
* Oxygen Management : Prevent or allow air supply (alternative)
* Ventilation : dosed oxygen contact (alternative)
* Mikrooxigenation (Macro, Hyper): metered oxygen contact (alternative)
* oxidative removal : conscious contact with oxygen (alternative)
* reductive removal : reduced oxygen contact (alternative)
* Lee : storage on lees (alternative)
* Osmosis : reducing water content in wine (alternative)
* Acidification : addition of acid to the must or wine (alternative)
* Deacidification : reducing acids (alternative)
* Contact process : precipitation of tartar (alternatively)
* Electrodialysis : removing tartar (alternatively)
* Sweetening : Increase residual sugar in wine (alternative)
* Fining : adding grape must for sweetening of wine in order to (alternative)
* Desulphurisation : removing sulfur dioxide from Most (alternative)
* fermentation in the bottle : the traditional Champagne method
* Spriten : addition of alcohol to the must or wine (alternative)
* Flavoring : addition of flavoring agents (alternative)
* Barrique : tires in barriques (alternative)
* In barrel : tires in wooden barrels (alternative)
* Fine : various kinds of wine treatment (alternative)
* Filtration : removal of substances (alternative)
* Flotation : removal of substances (alternative)
* Centrifuge : removal of substances (alternative)
* Spinning Cone Column : alcohol reduction, removal of substances (alternative)
* Ion exchange : stabilization of the wine (alternative)
* Pasteurization : sterilization of wine (alternative)
* Blend : Blend wines = Cuvée (alternative)
* Equalize : mix (alternative) from several casks
* Bottling : Bottling the wine
* Label : requirements and content
* Packaging : maturation of the wine
* In bottles : wine-development in the bottle
* Wine consumption : fulfillment of purpose and crowning

Three recommended books on the subject area, which were also courtesy of the publishers used extensively as sources are:

Enology (Austrian Agrarverlag - 2001 Leopoldsdorf)
HR Ing. Robert Steidl Enology Department / Dept. Enology
Federal College and the Federal Office for vineyards and orchards Klosterneuburg NE

The winemaker - oenology (Verlag Eugen Ulmer - 2001 Stuttgart)
Friedrich Meidinger, Dieter Blankenhorn, Edgar radio

Viticulture (Verlag Eugen Ulmer - 2000 Stuttgart)
Ernst Vogt, Günter Schruft