Sep 8, 2011

Burgundy 2011 harvest blog 5

Again working at the cellar, where there is a lot of action. And a lot of cleaning. Cleaning is really important here, taking a lot of the time. However clean production equipment is very much needed for producing top-notch wines as the winemaker does not want any off-flavours to his or her wine due to poorly maintained equipment.

The sorting belt is some 5 meters long, we are two men pouring the belt full of grapes and 2-3 women / men sorting the unripe or rotten grapes from the belt.

After the sorting belt, the grapes are put through a destemmer into large vats, they are cooled with dry ice and the grapes are lifted to the fermenting vats with the dry ice for cold materation. The heat will be controlled in the fermenting vats and the actual alcohol fermentation will begin when desired.

1 comment:

  1. Actually carbon glace (dry ice) is used to prevent oxidation... Might have a small cooling effect as well, but that is not the reason why it is used.