Wine Time

  The rays from the sun beat down on upon the field, and while I kept cutting the numerous strands of grapes, I thought to myself this might be something I can enjoy in retirement (even though retirement is 30+ years away).  The process of making wine seemed intriguing, however, my lesson was just beginning at the end of the summer harvest, and did not take into consideration all the preparation and active management that is done throughout the season to ensure a good grape.  Even with full dedication and long hours during the spring and summer, you are not guaranteed a successful season.  Factors outside your control including mother nature, the type of dirt or irrigation of your land, and even your vine neighbor’s maintenance and gardening skills will affect the dynamics of your grape.  During our time in the field, we filled twenty-five 30 liter crates full of grape strands, and learned some important facts about the process.

  First, the level of alcohol in the finished wine is determined by the level of sugar in the grapes from which it is made, and the primary driver in the sugar level is the amount of sunlight.  More sugar means higher alcohol content. Grapes on the side of the vine which receive the bulk of the day’s sunlight, as well as grapes grown further south which see more sun, will contain more stored sugar than those grown in the north or shady side of the branch.  Therefore, northern wines contain a lower level of alcohol, unless additional sugar is added through a process called chaptalization.  However, a natural wine is made only with its natural sugars.  The alcohol content in this batch of grapes will be between 12 and 13 percent.

  With our in-field experience complete, and after a traditional Slovak lunch of duck, pancakes, and of course wine from last years harvest, it was time to continue the wine making process.  The harvested grapes are placed in a clean container, strands and branches separated by a homemade machine, and the grape is slightly crushed. The juice and grapes skins are transferred to a bin where, depending on the type of wine, will settle, before being transferred to another crusher.  This time, we are making white wine, thus we can transfer the partially crushed grapes and juice to the second crusher immediately.  However, had we been making red wine, the juice would have been required to settle in the bin with the grape skins for a few days.  Although it never occurred to me, the reason is quite simple.  Pulp is the liquid center that is made up of mostly water as well as sugars and acids. Regardless of the type of grape (red or green), the color of the pulp of is actually grey or colorless.  The skin of a red grape is arguably the most important ingredient of red wine which is responsible for the red wine’s distinct color spectrum. Because the pulp of the grape is colorless, the tannins and color compounds of the skin are necessary to give red wine its beautiful color. The pigment is transferred into the wine when the skins are left with the juice during the initial fermentation through a process called maceration.  The individual wine’s particular red hue will depend on the grape type used in the process and the length of time the skin’s pigmentation is in contact with juice. 

  Yeasts, which are necessary to produce alcohol, exist naturally in the vineyard and live on the grape skins. As soon as the skin of the grape is broken, fermentation begins. Once the grapes have been crushed, these yeasts interact with the sugar in the grape juice to produce alcohol (“fermentation”).  Yeast strains vary widely from place to place and contribute significantly to the odor of the finished wine. The yeasts indigenous to a particular area are an important part of what gives its wines their character.  Conventionally grown grapes have little or no wild yeast living on their skin.  Fermentation will continue until all the sugar has been turned into alcohol or the level of alcohol in the juice reaches around fifteen percent, whichever is sooner.  At fifteen percent alcohol, the yeasts will die naturally and any left over sugars will remain in the wine.

  After crushing the grapes a second time by hand using a machine which my friends great grandfather actually used for making wine that looked similar to a wooden barrel (we are making white wine, not red), and then transferring the liquids to oak (not pine) and stainless steel barrels, the fermentation process can continue.  Note that the storage container is very important, and will affect the wine’s maturation, to the extent that grapes from the same vineyard will produce vastly different wines when stored in different types of containers.  The grape juice will be stored for a few months, and through fermentation, will become a tasty white wine for all to enjoy.

Bottle Corker

Holder Tractor built in 1959 (and running well)