In this article:

The production of grape wine on an industrial scale requires large investments and no less painstaking work. The success of the business fully depends on the quality of the raw materials and strict adherence to the technological process. At the same time, the profitability of production can be about 100%, and the invested funds will return only in three to four years. Today, winemaking is one of the most prestigious types of business that creates a large number of jobs.

Features of organizing a wine business

When starting the planning stage of a wine production business, you need to have a fairly large amount of funds available (about 1.5 million rubles). Such investments can be attracted with a bank loan. It should be noted that this money is used to purchase not only the main production line, raw materials and other expenses, but also office equipment, in particular furniture and computer equipment.

Let's highlight the main stages of creating a wine business:

• selection of a site for the construction of an industrial building or the conclusion of a lease agreement;
• registration of the organization;
• registration of permits (licensing and certification);
• construction and installation works (landscaping of the adjacent territory and road construction);
• purchase of main and auxiliary equipment with its subsequent installation;
• selection and hiring of workers;
• purchase of raw materials;
• commissioning works.

The planned capacity of the mini-winery is 8000 decaliters per month with the production of table, dessert and liqueur wines. In the process of choosing the location for the production facilities of the mini-factory, one should take into account the transport accessibility and close proximity to potential consumers of wine products.

Winemaking technology composition

There are two main stages in the technology of wine production:

• primary winemaking;
• basement economy.

Many production processes are common to the production of all types of wines. Nevertheless, some changes are present, at the same time distinguishing between general and special winemaking. The basic techniques of primary winemaking can be found in the following figure.

Wine production technology involves the following processes:

1. Crushing grapes - the liquid content of the berries is extracted and a juice is obtained with an admixture of skins and seeds (pulp).

3. Transportation of combs for disposal.

4. Fermentation of clarified wort - turning it into wine.

5. Wort clarification by settling - suspended particles of turbidity are removed and premature fermentation is prevented through the use of sulfurous acid or cold.

6. Removing the resulting wine from the yeast sediment - the first overflow for its further refinement in the wine cellar.

Thus, the above described process can be schematically represented as follows.

The processing of grapes begins with its crushing - mechanical destruction. The grapes are crushed on special crushers-ridges. Next, the flowing pulp is pressed, namely, the wort is separated from the solid parts of the bunch.

The stage of clarification of the wort by settling occurs according to the principle of removing suspended particles of turbidity and preventing premature fermentation through the use of sulfurous acid or cold. Then it's his turn fermentation, i.e. the stage of direct transformation into wine. Method for the production of white wines provides for the supply of the resulting pulp by means of a special pump into the drain (inclined cylinder with perforated walls), in which gravity wort is separated.

After that, with the help of presses, final squeeze.

In this way get press fractions of wortwho are subsequently exposed clarification (by settling or sampling the supernatant).

After a day, treatment with sulfur dioxide takes place. Then the clarified wort is fed for subsequent fermentation in special fermentation tanks or long-term fermentation units.

Organization of the enterprise

In order to open a wine-making enterprise, it is necessary to choose the organizational and legal form of the business.

The most common option is LLC, while OKVED will look like:

• 15.93 - Manufacture of food products, beverages, and tobacco.
• 01.13.1- Production of wine from grapes grown by this farm.
• 51.34.21 - Bottling wine
• 74.82 - Packaging without wine processing.

In this case, the company will be entitled to produce still, ordinary, sparkling and sparkling grape wines. If you plan to organize a small-scale production, in which the number of personnel will not exceed 100 people, then you can make a choice in favor of the UTII taxation system (single tax on imputed income). In this case, it is necessary to enter the relevant data in certain documents (entry in the state register and charter).

Since the beginning of 2010, under wine certification understand the receipt for finished products declaration of conformity... At the same time, the first step in wine certification is the issuance of a sanitary and epidemiological conclusion (SEZ).

To produce wine within the law you also need to get a license... To do this, go to the executive authority at the place of legal registration of the organization provide the following documents:

• application for a license (standard form);
• copies of constituent documents (certified by a notary);
• a copy of the document on registration with the tax office;
• a copy of the receipt for payment of the state duty for the license;
• conclusions on the compliance of the production facility with the established requirements and standards (sanitary and epidemiological, fire safety, environmental);
• a copy of the contract with the laboratory on quality control of finished products;
• copies of certificates of conformity for main technological equipment.

After passing the sanitary and epidemiological examination, an official document is issued, which is a confirmation of the product quality declared by the manufacturer. According to the technological instructions, the wine product must comply with the approved indicators for strength, sugar content, amount of extract in the drink, for acids and dry substances, etc.

Wine samples must comply with the current GOST, namely:

• GOST R 51074-2003 - grape wines;
• GOST R 52523-2006 - table wines;
• GOST R 52404-2005 - special wines;
• GOST R 52195-2003 - flavored wines;
• GOST R 52558-2006 - carbonated wines and sparkling pearl wines.

Certification of wine products means obtaining declarations on compliance and sanitary and epidemiological conclusion.

During this process, the quality of the drink will be analyzed, namely the presence of toxic substances (for example, sulfur dioxide, ethyl alcohol). In this regard, the rights of consumers are protected, who are guaranteed to receive high-quality and safe finished wine products.

List of necessary equipment for a wine production plant

To make the first batch of wine, the mini-factory must be equipped with the following equipment:

1. Pneumatic grape press;

2. Crusher for grapes with a comb separator;

3. Mezgoreceptor;

4. Transporter;

5. Filter press;

Wine filling line:

• automatic filling machine ARL-8T;
• capping machine;
• applicator for applying self-adhesive labels;
• tRP transporter

Wine business plan

First of all, you need to take care of the location of the production facilities of the enterprise. It is desirable that the plant has the possibility of one-time storage. To produce 1000 bottles per day, one grape processing line with a capacity of 500 kg / hour is required. An efficient manufacturing process, as well as high quality finished products, will be possible subject to availability:

• bottling shop;
• cellars for aging vintage wines (approximate dimensions: width - 8 m, length - 40 m, depth - about 4 m);
• alcohol storage facilities (in the case of the production of dessert and fortified wines);
• boiler room;
• warehouse for finished products (at least 200 m 3);
• auxiliary workshop for bottling;
• comfortable office.

The actual location of the enterprise is often outside the city or on the outskirts of the city, since this area facilitates the passage of vehicles. The legal address may well be located in the center of a metropolis or a small town.

Equipment costs

We buy the necessary equipment for the production of wine:

• Pneumatic grape press - 320,000 rubles.
• A grape crusher with a comb separator - 15,000 rubles.
• Mezgosensors - 25,000 rubles.
• Conveyors - 45,000 rubles.
• Filter press - 110,000 rubles.
• Wine filling line: (Price: 910,000 rubles) (automatic filling machine ARL-8T - 457,000 rubles; capping machine UA-3000 - 250,000 rubles; applicator for applying self-adhesive labels - 151,000 rubles; TRP conveyor - 52,000 rubles. ).

The total cost of the production line is 1,425,000 rubles. Installation and commissioning is often carried out at the expense of the supplier.

Raw material costs

The raw materials required for the release of the first batch of wine:

50 tons of grapes - 1,000,000 rubles (1 ton - 20,000 rubles); - additional materials (sugar, alcohol, bottles, labels, decorative corks, etc.) - 200,000 rubles.

Thus, capital expenditures will amount to 2,625,000 rubles.

The monthly payroll of employees will consist of:

• Basic salary - 250 thousand rubles;
• Additional salary - 18 thousand rubles;
• Payroll taxes - 53.60 thousand rubles;

Total 321.60 thousand rubles.

The company's fixed monthly expenses will consist of:

Total cost of work \u003d planned cost + planned profit (20% of the planned cost) + income tax (20% of profit) \u003d 1372.40 + 274.48 + 54.88 \u003d 1701.76 thousand rubles.

Cost of processing \u003d planned cost - cost of materials \u003d 1372.40- 700 \u003d 672.40 thousand rubles.

Let's calculate the price of one bottle of wine

Let us take the value of profit at 100%, then the price, taking into account the cost price, will be: 2x 84.05 \u003d 168.10 rubles / dal

Revenue, Profit and Profitability

Proceeds from the sale of finished products: B \u003d price x volume of output \u003d 168.10 x 8000 \u003d 1,344.80 thousand rubles.

Profit from sales: P \u003d B - Cst \u003d 1,344.80 thousand rubles - 1,200 thousand rubles \u003d 144.80 thousand rubles.

Net profit (profit - income tax (20%)): Pch \u003d P - 0.35xP \u003d 144.80 - 0.20x144.80 \u003d 115 840 rubles.

Product profitability \u003d Profit from sales / Total cost \u003d 144.80 / 1200 \u003d 0.12;

Profitability of production \u003d Profit from sales / Cost of processing \u003d 144.80 / 672.40 \u003d 0.21

Thus, the production of products from the mini-plant is economically viable, since it is capable of generating profit and pays off during the first years. The profitability of production and products is confirmed by appropriate calculations in the final part of the business plan.

Sales of finished products

The conclusion of contracts with sales agents (distributors and retail chains), and at first - directly with stores and supermarkets are the main methods of establishing distribution channels. To maximize profit, you should set the price per bottle of wine that is most acceptable to consumers. At the same time, it is extremely important to ensure the sale of finished products in full. It is advisable for wholesale buyers to provide a small discount.

At the initial stage of business planning, you should include in the cost estimate - advertising costs. Consumers should have a well-known brand name, and an acceptable price should not raise concerns about unsatisfactory product quality. Of course, the ideal would be to create brand shops or just retail outlets, where visitors can not only buy wine, but also taste it in a relaxed atmosphere. Leading producers invite tourists to get acquainted with the intricacies of winemaking, which describes the process of creating a noble drink and offers tasting of the most popular varieties. For some business owners, it is profitable to produce wine under a license from another state (under its trademark), the cost of which will be more affordable compared to similar foreign products.

To develop an individual wine list for an institution, no matter whether it is short or long, certain rules must be followed, the main thing is that it must contain sparkling and classics from the main regions of France and Italy.

What else to include there - experts advise.

You can talk about wines for hours. If you list all the varieties, regions of winemaking, characteristics of wine specialties, then you can write a thick book, perhaps even in several volumes. Let us dwell on the main wine-producing countries and try to characterize local wines, highlight their features.

France has five main wine regions. The first is Bordeaux, where world-famous red wines are produced - Merlot, Cabernet, but there are also white varieties - Sauvignon Blanc, Muscadelle, etc. The second region is Burgundy. The main wines of this province are Pinot Noir, Chardonnay. Another important area is the Cote du Rhone (Rhone Valley). The main grape varieties of the valley - Syrah, Grenache, Mourvèdre - are used in the production of red wines, and Viognier, Marsan, and Rousan - white. The Loire Valley region is also famous for its winemaking. Cabernet - red and Sauvignon - white are especially revered here. White wines make up 90 percent of the total wine production of the Alsace region and have the characteristic spicy taste of this region. They are the most acidic, purest and most mineral, especially from the Chablis region.

There are many unique varieties in Italy, not to list all. For example, the pride of Tuscany is Chianti with rich fruity notes, next to which you can put Sangiovese from red grape varieties with a great spicy taste. Trebiano and Malvasia are famous among the white varieties of this region. are famous all over the world.

The grapes in this country ripen slowly, which gives German wines a special taste. The main grape varieties are Riesling, Sylvaner, Kerner, Gewurztraminer. Riesling is the oldest white grape variety and produces high quality wines, both dry and sweet.

The New World is usually represented by Argentina, Chile and Uruguay. Their wines are very rich, uncomplicated, fruity and clear. In Argentina, the favorite grape variety is Malbec. The most common varieties in Chile are Merlot, Cabernet Sauvignon, Sauvignon Blanc, Carmenere and Chardonnay. In Uruguay, a unique Tannat is grown, which is also found in the south-west of France.

Australia and New Zealand

Now Sauvignon Blanc from New Zealand has become popular. Shiraz from Australia is in demand, it is very rich and the wine turns out to be dense.

Most of the country's vineyards are located in California. And the wines have mostly European names. For example, white - Chardonnay and red - Cabernet Sauvignon, for which this region is famous, you can also find Riesling and Sauvignon Blanc here. Experts believe that some canteens or, in other words, are superior in quality to similar French ones. But we must pay tribute to the local celebrities - Zifandel, who has spicy notes with a rich taste.

South Africa has 13 wine regions producing primarily white wines. The main varieties are Chardonnay, Ugni Blanc, Cabernet Sauvignon, Sauvignon Blanc, Shiraz, Cape Rislin, Merlot, Semillon, Pinot Noir and the symbol of South African winemaking - the Pinotage variety, which is grown only here. The wines from the east of the country are considered the best.

This country is famous for its port and Madeira wine. Port is a fortified wine from the Douro region, which at one time became the first official wine-growing region of Portugal. Toriga Nacional, Tinta Cao, Toriga Francesa, Tinta Roriz, Malvasia Fina, Viocinho, Tinta Barroca and Kuweiu are the grape varieties that make port wine. The wine has a sweetish taste with hints of cognac. But Madeira is made on the island of the same name, Madeira. It is made from the varieties Sersial, Boile, Verdello, Malvasia, Tinta Negra Mol, it can be both dry and sweet.

Traditionally, red wines in Bulgaria are produced mainly in the south, whites - in the north. Here are the well-known varieties - Merlot, Muscat, Cabernet Sauvignon, etc., and such unique ones as Kadarka.

The wines of this country have a bright, spicy and rich taste. Tokaj and Bikaver are especially popular.

Austria

Austria, Hungary's neighbor, today mainly specializes in light white wines, there is very little red here. Thanks to the tightening of quality control, the wines of this country meet the most stringent requirements. Famous varieties - Welschriesling, Gruner Veltliner, Zweigelt. Gruner Veltliner is a local variety, light wines with an interesting pungent taste.

If, for example, you have a good collection of wine in a restaurant, but at the same time there is no person who understands it, then it may lose its meaning. Such a specialist, or sommelier, is essential. Bars and restaurants should have a display cabinet with at least two temperature conditions. One, 15-16 ° С, - for red wine and about 10 ° С, where you can cool white and sparkling wines, because when serving wines, you always need to observe the temperature: white - maximum 12 ° С, champagne - 8-10 ° С, red - maximum 16 ° C.

The history of industrial winemaking in Russia began in the 17th century; this type of production received a new round at the end of the 19th century and is associated with the name of Prince Golitsin. Now Russia ranks 11th in the world in terms of production. Russian wines are consistently winning prizes at prestigious international exhibitions, and world experts believe that the wine business in Russia has a future.

The wine business requires large investments and painstaking work, it depends on weather conditions, but its profitability can be about 100%, although the invested funds will be returned only after three years. At the same time, winemaking is considered one of the most prestigious types of business and creates a large number of jobs.

Wine in Russia is still significantly inferior in popularity to strong drinks. This is primarily due to its high cost, inaccessibility to the general mass of the population. Lev Golitsin dreamed of making affordable high quality wine, a modern producer can set the same task. It's just hard to figure out how to implement it.

The most successful enterprises have their own vineyards, although most still have to buy some of the wine material from outside. Grapes on the territory of the Russian Federation grows in the Krasnodar and Stavropol Territories, in the Caucasus, in the Rostov, Astrakhan, Samara regions.

The fashion for wines from local grape varieties is reviving in the world. According to experts, consumers increasingly prefer to discover something new as opposed to the well-known Cabernet or Chardonnay, therefore, given the variety of varieties grown in the southern regions, Russian producers have a chance to succeed in the global market. Perhaps that is why the inflow of investments into the wine business has increased in recent years. Investors' attention is mainly focused on small wineries working with Russian grapes. According to the investors themselves, they prefer to invest in enterprises that have been on the market for at least several years and produce a product of stable quality.

In order for a hectare of vineyard to begin to bear fruit, you need to spend up to $ 3,000, because good seedlings are needed for a good harvest, and systematic care of plants is required: regular watering, fertilizing, garter, protection from pests, diseases, frosts. Moreover, you must not be mistaken in choosing varieties that can grow on the land at your disposal.

Greed in the business of growing wine can be fatal. You can't chase a big harvest. It is optimal to remove 80-100 quintals of wine from one hectare, although in the Soviet Union it reached 180, because each new brush on the bush will make the future wine less saturated, aromatic.

To grow your own grapes, you will need several hectares of fertile black soil, sun, a tractor, a weeding cultivator, devices for pruning grapes, collection boxes, devices for cutting grape clusters, and most importantly - knowledgeable specialists. The cost of a hectare of land in the fertile Krasnodar Territory ranges from 100 to 300 thousand rubles. Vineyards can be purchased at a price of 450 thousand per hectare.

Of course, for a start, you can do with someone else's grapes. By the way, many Russian producers practice the purchase of bulk wine abroad, the so-called bulk. Such production turns out to be much cheaper and easier to work with your own grapes. The purchase of cheap material of low quality is not prohibited by Russian laws - this process is not regulated at the level of standards. And our consumer is not exacting, most of the buyers will not notice the difference between good and bad wine. However, the Federal Service for the Regulation of the Alcohol Market in the coming years promises to tackle the quality of the wine produced, so the situation may change.

There are many advertisements for the sale of wine materials on the Internet. In Russia, you can buy an inexpensive bulk at a price of 1 euro per liter. Ukraine actively sells this product at about the same prices.

The practice of extracting the grapes as much as possible greatly affects the taste of the wine. Winemakers striving to get a quality product take only 60-70% of the juice, they need the purest raw materials.
After pressing, the fermentation stage begins. The future wine is in special tanks. During this period, it is important to maintain a certain temperature, to prevent oxidation of the wine.

The aging of wines takes place in wooden barrels. The choice of a barrel, its maintenance in proper condition requires close attention of the manufacturer.

Then the wine is bottled, sent to a bottle-aged warehouse and stored there for at least three months to make sure that it is of quality, free from turbidity and sediment.

Every Russian winemaker has to deal with the imperfection of domestic legislation. Until recently, wine was classified as "wine and alcoholic products made from wine materials, with an ethyl alcohol content from food raw materials of no more than 22% by volume" and was considered an industrial product. It was only in 2013 that the decision was made to consider wine as an agricultural product, which enables producers to enjoy the same benefits as all agricultural enterprises. Back in 2012, a draft law on wine and winemaking was created, which should take into account all the nuances of the wine business. Entrepreneurs hope that wine products will no longer be considered alcohol as food, as was done in Europe, but so far Russian lawmakers have not promised such changes.

Equipment for winemaking is also expensive. One press for grapes will cost an entrepreneur $ 500-1000, filtration and cleaning equipment will come out in another two thousand. Add to this expensive fermentation tanks, high-quality oak barrels, and equipment for bottling the drink - the amount will exceed a million. Most wineries use manual labor, but large producers are trying to automate their production and entrust the control of production to computers.

According to the most conservative estimates, one million rubles are needed for planting grapes on 1 hectare, setting up a cellar with oak barrels and equipment for primary processing. Only because of Russian laws, it makes no sense to start winemaking on such a modest scale. The thing is that micro-wineries in our country are not provided for by law. In Russia, there is EGAIS, an automated system designed for state control over the production and circulation of alcoholic beverages. The maintenance of this system will cost the winery at least 560 thousand rubles a year. Our compatriots have experience in the production of designer wine on a relatively small scale, on only 16 hectares of land, but this is a high quality wine that goes on sale only after five years.

The premises at the winery have special requirements. Not only do they have to have a large area and high ceilings. They need to maintain a certain temperature. The ancient wineries of the south keep bottles in cool, kilometer-long cellars. The rest create the necessary conditions with the help of high-tech equipment - it also costs a lot of money.

So, do you want to produce wine without hiding from the state and get benefits? You will need at least 10-15 million rubles plus the cost of the land. Get ready to start selling your product in just a few years.

The taste of a wine depends on many factors. This includes the quality of the grapes, and the harvest year, and even the barrel in which the drink was stored. But one of the most important factors is the work of the staff. Wine production is a complex science and a delicate art. The wine technologist decides which types of wine to mix and in what proportions, the blender implements this in practice. The quality of the product directly depends on the skill and conscientiousness of the winery employees. Even the smallest violations of production technology can ruin the highest quality wine material.

To produce wine, in accordance with Law No. 171FZ, you must obtain a license. This will require the following documents:

• an application for a license (it should indicate information about the organization, its separate divisions, types of activities, the period for which the license is requested);
• copies of constituent documents and papers on state registration of a legal entity certified by a notary;
• a copy of the document on the organization's registration with the tax inspection;
• a copy of the document confirming the payment of the state fee for granting a license;
• conclusions from the authorities that the production and storage facilities comply with the sanitary-epidemiological, fire-prevention, environmental standards and requirements;
• a document confirming the technical competence (accreditation) of a laboratory for chemical and technological control of production of products, or a copy of an agreement with such a laboratory on control; copies of certificates of conformity of the main technological equipment;
• a document confirming the amount of the paid up authorized capital.

Prosperous manufacturers gladly invite tourists to their enterprises. Curious wine lovers are told about the intricacies of the production of a noble drink and are offered a tasting of several varieties. Wine tourism in our country is becoming more and more popular, and this is not surprising, because even the ancient sages knew that the truth is in wine.

In terms of wine production in 2015, Russia ranks 12th in the world. Rosstat informs us that more than 60 million dal of wine and wine drinks were produced in the country. Let's take a close look at what Russian wine producers are.

Let's take this table as basic information:

Russian wine producers: Ariant Wine Holding

The holding includes three enterprises: the Ariant Food Industry Center in Chelyabinsk, Kuban-Vino and the Yuzhnaya agricultural company in the Krasnodar Territory. "Ariant" owns more than 60% of all Russian vineyards, so wines are made here from their own wine material - berries of the varieties Merlot, Muscat, Cabernet and others. By the way, the wine farm "Arianta" is the largest not only in Russia, but throughout Europe.

Ariant produces 68 million bottles of wine a year. The assortment includes dry, semi-sweet, fortified, sparkling wines, created according to the classic Madeira technology, and "Young" wine, which is made according to the same method as the famous French Beaujolais Nouveau. The company employs French and Italian technologists. A significant part of the products received prizes at Russian and international competitions.

The premium line of wines is produced under the Chateau Tamagne brand. Critics highly appreciate, among others, the wines of Chateau-Tamagne "Chardonnay Tamagne" and the semi-sweet Muscat "Champagne" Chateau-Tamagne.

Russian wine producers: Plant "Sparkling wines"

CJSC "Sparkling Wines" is the largest producer of sparkling wines, according to the National Alcohol Association, and the second largest producer of Russian wines after Arianta. The company's plant is located in St. Petersburg.

Sparkling wines are not grown, but purchased in Europe, Australia, South Africa and other regions. The quality of purchased raw materials is strictly controlled and tested in independent laboratories. Some of the wines are made from grapes grown in Russia. In particular, it was used to make sparkling wine Lev Golitsyn extra brut, which received a silver medal at the Cup of the All-Russian Summit of Winemakers in 2015. Most of the other Lev Golitsyn wines also deserve good reviews. By the way, in the article we described in great detail what “Sparkling wines” encounter in their daily practice.

"Sparkling wines" produce wines under other brands, one of the most famous: champagne "Leningradskoe". Wine lovers also speak well of drinks under the El Paso and Salveto brands, especially the dry sparkling Prosecco.

Russian wine producers: Trade House "Victoria"

The trading house is located in Adygea, in the city of Maykop. It produces more than 100 types of wines and other alcoholic beverages, both in bottles and in tetra-pack packages. The main wine range: red and white dry and semi-dry wines, as well as fruit wines.

Most of the Victoria Trade House wines are unassuming, but cheap. You can pay attention to the wine brand "Grape Paradise". People of the older generation note that the semisweet red "Isabella" tastes like the wine of the same name, which was popular in the USSR. In a word, the wines of TD "Victoria" are not for everybody's taste.

Russian wine producers: Gatchina distillery

The main sphere of activity of the Gatchina distillery is the production of alcohol, however, the volume of wines produced by the distillery is quite large, it amounts to about 30 million liters per year. The factory mainly produces semi-sweet wines, but the range also includes sweet white and dry red wines. Mainly imported wine materials are used as raw materials.

The wines of the Gatchina plant are inexpensive. The "Vinogor" line of wines is popular with buyers. Customers speak of the classic fruit sangria produced by the Gatchina distillery as a wine with a mild pleasant taste.

Russian wine producers: Fanagoria wine estate

One of the largest and most successful wineries in Russia, located in the Kuban. The company carries out a full wine-making cycle, from growing grapes to bottling and distributing wine. Fanagoria even produces wine barrels on its own! Own vineyards occupy more than 2,800 hectares on the Taman Peninsula.

Fanagoria's products are praised by both ordinary customers and critics. Wines are sold both in our country and abroad, and are often awarded prizes at international competitions. Just a few days ago, the wine "Cahors Fanagoria Vintage 2011" became one of the best at the largest tasting competition in the world, AWC Vienna.

The range of Fanagoria wines is large: ordinary, varietal and special, liqueur and dessert wines, aged wines, sparkling and even Ice Wine produced according to traditional German technology - all this deserves the attention of wine connoisseurs.

(ends in next article)

The creation of any wine begins in the vineyard and ends in the winery, both of which are equally important for the production of a high-quality product.

In fact, the simple chemical process of converting grape sugar (glucose and fructose) into alcohol under the influence of microorganisms (yeast) went through many stages of development, making a tremendous leap at the end of the 20th century, when winemakers learned to apply high scientific technologies and use microbiological know-how. Today, there are many different styles and methods of winemaking, which can vary significantly depending on the wine region. Moreover, every winemaker considers himself to be a creator and artist to a certain extent, allowing himself to make improvements at every stage of wine creation. Despite this, there are a number of standard technologies that are accepted throughout the world and which will be presented below in this article.

1. Vintage.
Before getting to the winery, the grapes need to be picked, and at this stage the winemakers face a difficult choice harvesting method - machine or manual.

It would seem that the correct answer is obvious, but this is not always the case. Of course, when it comes to the production of sweet, dessert wines, when grape pickers visit vineyards several times in search of the most ripe berries, and also in conditions when grapes grow on very steep slopes, machine harvesting is absolutely inappropriate. But in a very hot climate, as well as when grapes need to be harvested as soon as possible from vineyards with a large area, and at the same time with minimal energy and financial costs, machine harvesting may be the only right solution.

During the manual harvest, the grape bunches are cut whole, which slows down the oxidation process of the grapes in the production of a certain type of wine, for example, Beaujolais with the help of carbon maceration (fermentation of the whole brush, see below).

During the machine harvest, the vine is shaken vigorously, as a result of which the berries are separated from the bunch and fall along with the leaves into collectors, in which they are separated from each other by special filters.

Machine harvesting is actively used in the hot climates of California and Australia, allowing winemakers to harvest grapes even at night, in poor visibility conditions. It cannot be carried out in every vineyard, since the distance between the vines must be large enough. Many winemakers believe that the machine method will be used everywhere in the future. One of the reasons for this point of view may be the fact that today manual harvesting is ten times more expensive than machine harvest.

2. Transportation.
The transportation of berries to the winery is the second stage of wine production. The hotter the climate in the wine-growing region, the faster the grapes need to be harvested and transported to the place of production, while the white grapes oxidize much faster than the red ones. Since the result of the final product directly depends on the original quality of the grapes, the best winemakers attach great importance to this stage, sometimes building wineries right in the middle of the vineyards for the fastest possible transportation.

3. Sorting.
Sorting grapes or, as it is also called, triage (fr. triage) is carried out in cases where the goal of the winemaker is to create high-quality wine, for the production of which only the healthiest grapes are used.

4. Splitting up.
The crushing stage always accompanies the winemaker's decision on whether to separate the grape ridges from the berries themselves. It depends on the style of the wine, as well as on the original amount of tannins contained in the grape itself. If there are enough tannins, the ridges are separated, if not, then they are left. Then berries red grapes enter the crusher in order to damage the skin and release the juice. The resulting "must" (thick, juicy wort containing rind, seeds, juice, and sometimes ridges) is poured into a large vat for subsequent fermentation.

FROM white grapes more delicate than reds. The grapes are crushed at a lower intensity and left to soak from several hours to a day (depending on the variety) to maximize the extraction of aroma and color, which are so important for white wines. For the production of the best sparkling and dessert wines, especially from botrytized grapes, only whole bunches are used at this stage.

If a winemaker wants to produce young, vibrant, fruity Beaujolais style wines without carbon (carbonic) maceration not enough. Whole, undamaged bunches of grapes are placed in a container so that, under the weight of the upper layer, the berries below burst, give juice and begin to ferment. At the same time, carbon dioxide is released, which, gradually rising upwards, also makes the intact grapes ferment right under the skin, thereby enhancing the taste and color of the future wine, which must certainly be drunk young.

5. Fermentation.
The stage of fermentation (alcoholic fermentation), during which the yeast begins to affect the sugar in the grape juice, can last from several days to several weeks. This process takes place in stainless steel (concrete) tanks or large oak barrels at a constantly controlled temperature. Under the influence of heat, the grape skins saturate the wine with color, while its excess can negatively affect the freshness and fruity taste of the wine. When making rosé wines, grape juice of only red grape varieties ferments from one night (such wines are called "wines of one night" (vin d'une nuit) to two or three days (saignée method), after which it is drained from the skin , and then the production process is the same as for white wines. (see step 7)

Yeast may be natural - they can be found in the natural microflora present on grapes during ripening, or breedingcreated in the laboratories of leading wineries and research centers. It is much easier to work with selective yeast, as it is more predictable and easier to control, while natural yeast can cause fermentation at any time, which is often not always convenient for the winemaker. On the other hand, a number of wine experts believe that it was the massive use of several types of selective yeast by winemakers around the world that led to the standardization of taste and the emergence of "industrial wines".

During the process fermentation of red wines the grape peel, under the influence of carbon dioxide released as a result of fermentation, gradually floats up, forming a "cap". This cap must be constantly either heated or poured over with wort for maximum extraction of color and taste, in this way the grape juice is infused on the pulp (peel).

This process is called maceration and it continues even after the end of fermentation and can last for 7-28 days depending on the future style of the wine (color, aroma and flavor). Through this process, red wine acquires its individual character, acquiring color saturation, astringency and aroma. When the fermentation and maceration are complete (all the sugar has turned into alcohol and the wort has enough infused on the pulp), the wine is drained from the vat into a separate container. The resulting juice "gravity" in the proportion required by the winemaker is mixed with the "press wine" obtained as a result of pressing the "cap" (remaining peel) under pressure.

Fermentation of white wines happens in a different sequence - spin is carried out front fermentation stage... The best quality juice is obtained during the first - gentle pressing, further pressing gives a wort containing coarser components extracted from the grape peel. The most common white wines are a mixture of wines obtained at different stages of pressing. After the juice has precipitated, it is poured into stainless steel containers or oak barrels, yeast is added and fermentation begins. Stainless steel is neutral, this material also provides the greatest sterility and allows temperature control. Wines produced in stainless steel allow you to reveal the fullness of the varietal aroma. These containers are usually used for the production of young and fresh wines. Fermentation in barrels gives the white wine a rich golden color, as well as aromas of exotic fruits, vanilla and baked goods. Most white wines are fermented in stainless steel containers at low temperatures of 15-18 ° C, while the fermentation temperature in an oak barrel is usually kept at no higher than 25 ° C.

6. Malolactics.
After the completion of fermentation, from a technical point of view, the wine is considered ready, however, in terms of its taste characteristics, it rather resembles sour apple juice. To get rid of excess acidity and make the wine softer and more harmonious, winemakers spend re-fermentation or malolactic fermentation, which is also called malolactics. This mysterious process, considered completely unexplored until the middle of the last century, was discovered by a professor of oenology at the University of Bordeaux, Pascal Ribero-Guyon. He found that wine contains a large number of bacteria, which, after the completion of alcoholic fermentation, begin to act on the "coarse" malic acid contained in the wine, converting it into lactic acid. Moreover, the more malic acid in the wine, the more its "deoxidation" occurs, and the softer the wine becomes. Malolactic fermentation is carried out almost always for red wines, and sometimes for whites (most often from the Chardonnay variety), but only when they want to get full-bodied, oily wines with a rich golden color with dominant aromas of bread baked goods. Usually malolactic fermentation occurs naturally, when there is a slight increase in temperatures in the spring following the harvest, but most often modern winemakers artificially cause this process by increasing the temperature in the cellar or adding special bacteria. In the production of fresh white wines with a fruity character, malolactic is not carried out, controlling the process using a low-temperature regime.

7. Assembly.
At the stage that is called assemblage, a winemaker can radically change a wine by mixing the contents of two or more fermentation vats, which can contain both wines from the same variety, but from different vineyards, and wines from other varieties of the same color. The aim of an assemblage is always to obtain a more harmonious and balanced wine.

8. Excerpt.
At the stage excerpts the main challenge facing winemakers is deciding where to put the practically finished wine? Whether to leave it in stainless steel or concrete containers that are neutral and preserve the fruity aromas in the wine, or pour it into oak barrels - barriques (225 l), which enhance the tannin structure of the wine, giving it aromas of vanilla, spices, leather and tobacco. It should be noted that not all wine aging barrels are made of oak. Winemakers from the Veneto region of Italy, for example, prefer to work with cherry barrels, in Austria - with acacia barrels, in which winemakers age Rieslings and Sauvignons. Although by far the most popular and expensive are barrels made from oak from the French forests of Tronçais, Nevers, Allier and Vosges.

Winemakers around the world prefer to age their prestigious red and white wines for a long life in oak, with white wines aged from 6 to 18 months, and reds on average from 1.5 to 2 years. If the wine is intended to be drunk young, winemakers use concrete or steel vats, leaving it to “rest” for several weeks before bottling. This is the case with almost all rosé wines.

9. Decanting.
Before bottling, the wine is decanted (poured) into another container in order to get rid of dead yeast and other solid particles that precipitate to the bottom of the vat or barrel. The same effect can be achieved with filtration wine, which is used almost always and especially carefully for inexpensive wines that need to be drunk young. For prestigious wines, filtration is extremely rare, and if carried out, then very carefully, as it can damage the individuality, structure and taste of the wine. Instead of filtering, carry out pasting (clarification). During this process, the surface of the wine is covered with special coagulants (egg white, bentonite, gelatin), which sink to the bottom and absorb all suspended matter and impurities.

10. Bottling.
Bottling stage - bottling is carried out at a cool temperature using inert gases, which are pre-filled with bottles, in order to prevent the ingress of oxygen when the bottle is closed with a cork. After bottling, the wine is left to "rest" in the bottle for several months.

The bottling process is always carried out under the most sterile conditions. To prevent the penetration of harmful bacteria, use sulfur dioxide (E220)which winemakers use at every stage of wine production. Wine label "Contains sulfites" causes rejection of many wine consumers, although this is absolutely not worth fearing. Sulfur dioxide (sulfur dioxide) began to be used for the first time in ancient Rome, when ancient winemakers discovered that fumigation of the inner surface of an empty barrel with a burning sulfur candle had a positive effect on the further aging of wine in it. Surprisingly, sulfur candles are still used in wine production, although the more common method is to add potassium metabisulfite powder, which releases sulfur dioxide when dissolved.

Sulfurous anhydride performs several important functions: firstly, it has antiseptic properties, inhibiting the growth of unwanted bacteria, and secondly, it acts as an antioxidant, preventing wine spoilage. The E220 inscription can be found on the label of many food products, since according to studies by the World Health Organization, the scanty proportions of sulfur dioxide added by manufacturers are not dangerous to human health. Manufacturers are required to indicate the presence of this chemical, as there is a small group of people who are allergic to sulfur dioxide.

It is very difficult to make wine without sulfur dioxide; winemakers in the USA and Europe, who want to see the term "organic wine" on their labels, are legally obliged to avoid the slightest use of sulfur dioxide at any stage of its production. At the moment, winemakers from these countries prefer to write on their labels. "Wine made from organic grapes", this phrase gives them the opportunity to use sulfur dioxide only at the stage of wine production at a winery, although according to the law, the amount of E220 should still be an order of magnitude less than in ordinary wines. The difference between regular wines and organic wines lies not only in the use of less sulfur dioxide, but also in the very philosophy of winemaking, according to which the use of chemical fertilizers, herbicides, pesticides or artificial preservatives is strictly prohibited. Vine pest control is carried out through the cultivation of beneficial herbs, fruit trees and flowers. While contributing to biodiversity, they in turn attract birds and insects, which naturally fight pests. In order to achieve organic status, winemakers need to apply the above techniques for three years, after which they can be approved by the Soil Association in the UK or Ecovin in Germany, which are under the auspices of the International Federation of Movements for Ecological Agriculture (International Federation of Organic Agriculture Movements - IFOAM), whose experts annually inspect all organic vineyards and wineries.

The active use of sulfur dioxide is also prohibited in biodynamic winemaking... Biodynamic winemakers have taken it one step further than organic winemakers. Biodynamicists not only adhere to environmentally friendly methods of viticulture, but also use astronomy, astrology and esotericism to produce their wines. All work in the vineyard is carried out according to the phases of the moon, before adding fertilizer (oak bark, chamomile, dandelion, valerian, cow's horn filled with compost), it is stirred (clockwise and then counterclockwise) according to the movement of the planets. Many experts reject such methods, but biodynamists are absolutely convinced of the effectiveness of the method. According to the owner of the famous Californian winery Bonny Doon, Randall Graham: "The main task of a biodynamic winegrower is not to create an ideal vineyard, but to keep the vineyard in harmony with itself." The biodynamic wine production process takes place with minimal intervention from the winemaker. Biodynamists generally reject such a concept as "winemaker", because they believe that only nature is capable of creating real wine, and man is only its guide and assistant. Fermentation takes place naturally, without the addition of selection yeast, stabilization and filtration are as gentle as possible.

Sparkling Wine Production

The secret of creating all sparkling wines, without exception, lies in the ability of carbon dioxide released during fermentation to dissolve in the wine, producing a cascade of sparkling bubbles, but only under one condition - it is in a hermetically sealed container, for example, a bottle. When we open sparkling wine, the pressure in the bottle drops sharply, and at the same time, gas bubbles are released in the form of an effervescent foam. There are several ways you can achieve this effect. The simplest is to inject carbon dioxide into the fermentation tank, where the finished wine is already located, the most difficult is the traditional method (méthode traditionnelle / classique / cap classique / champenoise), which was invented in the French Champagne region in the 17th century. This method is not only the most time consuming, but also the most expensive, although this does not stop winemakers around the world, since according to leading wine critics and experts, the best and highest quality sparkling wines are produced using the traditional method. In order to understand how it works, let's turn to its historical homeland - the Champagne region, because the sparkling wines of this particular region are considered standard. It is also worth noting here that only sparkling wines produced in the Champagne region and only by the traditional method can be called Champagne. In Burgundy and Alsace, such wines will be called Crémant.

All stages of the creation of Champagne - from the method of pruning grapes to the stage of bottling, are strictly controlled at the legislative level. Although more than 70 percent of the red Pinot Noir and Pinot Meunier are planted in this region, the white Chardonnay is the most prestigious. It is from it that Champagne is made, produced in the style of Blanc de Blancs, while the most common style of Blanc de Noirs is represented by all three grape varieties. Champagne is never red, only white or pink.

In the first stage of Champagne production, the grapes are quickly harvested, sorted and sent to the press. If the winemaker's goal is not to create a pink Champagne, then red grapes are pressed with special care in order to exclude the minimum ingress of coloring pigments contained in the skins into the wort. Each variety is pressed separately, in three stages, in large presses with a capacity of about four tons. The first, highest quality resulting juice is called cuvée (French cuvée), it is used by the leading winemakers of Champagne for the production of their sparkling wines. The juice of the second and third pressing is sometimes sold, and sometimes left for later use, but the law limits the maximum yield of juice from berries. Then the resulting wort is poured into a stainless steel container or a large wooden barrel for subsequent primary fermentationand. After about two to three weeks, a still wine with a bright acidity is obtained from it. The first stage of Champagne production is completed, but before proceeding to the next stage, we are ready, still wines from different varieties, years and even vineyards are mixed depending on the future style and category of wine. Most Champagne wines are categorized as non-vintage (non-vintage), that is, they represent an assemblage of wines from different vintage years. Category vintage Champagne (vintage champagne) includes only wines made from grapes of the same vintage or, as it is also called, millesime (French millésime), and this year will always be either very good or outstanding. There is also a category of prestigious Cuvée (fr. Cuvée) - assemblages of the best wine samples of the winery, which, in turn, can be both vintage and non-vintage. Ideally, each of the above categories should reflect the unique style and character of the Champagne House, which is not easy to achieve. That is why Champagne producers have great respect for their chef des caves, who are not only responsible for the final assemblage, but for the entire Champagne production process as a whole.

After the completion of the assemblage, the second stage of the creation of sparkling wine begins. In order to turn a young still wine into sparkling wine, use secondary fermentation method... Unlike primary, it already takes place directly in the bottles. So, still wine is poured into bottles, a small amount of sugar and yeast is added there in order to start secondary fermentation (re-fermentation), and then carefully sealed bottles are placed in a cool cellar for at least fifteen months for the Champagne category non-vintage and from three years for the Champagne category vintage. Carbon dioxide released during the secondary fermentation in a hermetically sealed bottle dissolves in the wine, turning it into sparkling Champagne.

In addition, at this stage, yeast sediment gradually appears on the walls of the bottles, which is extremely important for giving Champagne a rich bouquet with hints of nuts and pastries, as well as a unique creamy taste. The longer the sparkling wine spends time in contact with the yeast sediment, the more complex and richer its aroma and structure will be.

The next important stage in the creation of Champagne is the implementation remuage (French remuage). This operation is carried out for aesthetic purposes, since the actually finished Champagne, still containing sediment, is cloudy and opaque. The remuage was invented at the beginning of the 19th century by the owner of the Veuve Clicquot Champagne house, Barbet-Nicole Ponsardin. She also came up with a special double-sided design with holes - music stand, into which bottles of Champagne were placed to carry out this long and laborious process.

Remuage method (removal from sediment) consists in turning the bottles upside down and gradually moving them from a horizontal position to a vertical one. In this case, the bottles must be turned about one-eighth daily, in order for all the sediment to accumulate on the neck of the bottle. If in the 19th century the remuage was carried out only by hand, then in the 21st century this process became mechanized; bottles of wine are placed in automatically rotating iron containers - fat palletsthat can hold up to a thousand bottles. However, it should be noted that some small Champagne houses still successfully continue to use manual dressing.

At the final stage of Champagne production, sediment is removed - disgorging (dégorgement). The neck of the bottle with the accumulated sediment is frozen, after which the bottle is opened, and the sediment frozen to the state of ice is quickly removed. Once this process was carried out exclusively by hand, but today mechanized production lines are almost universally used. After removing the sediment from the bottle, there is a slight loss of wine, in addition, its taste remains completely dry, since all the sugar is dissolved at the stage secondary fermentation... To make up for the loss, winemakers add expeditionary liquor (fr. liqueur d'expedition) - a mixture of sparkling wine with sugar, and the style of sparkling wine will depend on the amount of sugar. The most popular style of Champagne is Brut, which contains up to 15 g / L of sugar. When no sugar is added, the wine is called Brut Zero or Ultra Brut. After adding the expeditionary liqueur, the wine is closed with a natural cork, on which a wire bridle is put on as a fixator - muzlet (fr. muselet), then a label is attached to the bottle and the finished wine is allowed to "rest" for several months, and sometimes years, before going on sale.

Not all sparkling wines are produced using the traditional method. Winemakers in the USA and Australia have achieved impressive results using transit method (English transfer method). This method differs from the traditional one in the absence of only one operation - remuage. Secondary fermentation takes place in a bottle, but then the wine is poured under pressure into sealed stainless steel containers, cooled to -5 ° C, filtered and bottled. Producers in the USA and Australia believe that, in contrast to the traditional method, the transit method makes it possible to predict and control the taste of future wine to a greater extent.

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