people spazzing about hygiene seem to be forgetting that most wine was crushed by peoples feet. And even today this is a common practice in certain parts of the world. The fermentation process and alcohol kill off any pathogens or bacteria, hence why nobody in the history of the world has ever been sick or caught a disease off drinking wine.
GRAND please read up on winemaking. The grapes are never washed as it affects concentration. All wines are fermented with some "material other than grapes", which includes stems, lizards, birds nests, etc. This particular winery would have very little of that due to intensive sorting. Unwanted solids are removed by settling and the final wine is bright, clear, and clean. Human disease-causing bugs don't survive in wine due to alcohol and low pH. The equipment is thoroughly sanitized to reduce organisms that can spoil wine. Usually must and wine is dosed with a small amount of sulfite to kill these bugs.
Hi, you didnt mention when or where the grapes are crushed, do they get crushed in the de-stemmer?, also how do you managing Racking in a barrel ferment ? thank you for showing us how you process your caberenet sauvignon
Generally reds wont be crushed, often as in this case they are fermented as whole berries. Racking in/ and out of a barrel is relatively easy and would not need to be done until after malolactic ferment or primary fermentation.
A technique that is more commonly associated with making a Gamay wine or Pinot Noir wine. I’ve personally never heard of it applied to Cabernet Sauvignon, or to Bordeaux region, which is where this grape has its origin. The resulting wines will be lighter, less tanic, less like big Cabernet or Bordeaux For that matter.
You’re so clueless with the above comments! Washing grapes will remove the indigenous yeast and nutrients needed to ensure a complete primary & secondary fermentations. You live in a clueless bubble and have likely never ever made any close to wine. Do some research or in the least, suspend your ignorance before posting malarchy.
6:42, " a few pounds per hour"...credibility gulp there, also, the slowness of the sorting process is, to me, suspect. Also the dumping of the grapes... one handful at a time? Wonderful facility, but , to me, I'm thinking it loses integrity in the presentation. If it really takes all that man/woman power, i.e. overhead expense,, well, yikes.
I am disappointed to see that whilst caps are used on hair, there are no gloves being used to prevent skin infections affecting the direct contact with the grapes by hand, as well as no masks to go over mouth and nose in case of coughing or sneezing, yes, I am very fussy with what I ingest.
There is not a pathogen known the can hurt you that can live in the environment of acid and alcohol in wine, it can make the wine taste bad but not hurt you !!! Why do you think that people drank wine and beer (boiled) during the dark ages?
You are aware of the antiseptic properties of alcohol, yeah? Aged for months and months, any bacteria on the grapes will be long gone by the time it becomes wine.
Qur'an ,Sura 5: AL-MAEDA (THE TABLE) - Juz' 7 [Believers, wine and gambling, idols and divining arrows are abominations from the work of satan. Avoid them, in order that you prosper. (90) satan seeks to stir up enmity and hatred among you by means of wine and gambling, and to bar you from the remembrance of Allah and from praying. Will you not abstain from them? (91) Obey Allah, and obey the Messenger. Beware; if you give no heed, know that Our Messenger's duty is only to give the clear delivery. (92)]
