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Vinculture in Ockfen troughout the Year - From Vine to Wine

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Vinculture in Ockfen troughout the Year - From Vine to Wine

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Vinculture in Ockfen troughout the Year - From Vine to Wine

  1. 1. <ul><li>Viniculture in Ockfen throughout the year </li></ul>From Vine to Wine
  2. 2. Spring in the Vineyard – Nothing green yet
  3. 3. April to June Working in the Vineyard  vine works (bending, staking, break out, remove undesired shoots)  slackening the soil  taking care of plantation, mowing, mulching  renewing wires  meldew protection (as soon as new chlorophyll appears)
  4. 4. <ul><li>F:100-0012_IMG.JPG </li></ul>April to June Working in the Vineyard Tied vines, plowing of vines
  5. 5. <ul><li>F:100-0012_IMG.JPG </li></ul>April to June Working in the Vineyard Slackening the soil
  6. 6. April to June Mature vines – fresh green Young vines (5 years old) – fresh green
  7. 7. April to June Inflorescence
  8. 8. April to June Working in the Vineyard  plantation of a new vineyard – warm soil is good for growing
  9. 9. April to June Working in the Vineyard precision work
  10. 10. April to June Working in the Vineyard clot vine
  11. 11. Summer
  12. 12. July to August Working in the Vineyard  care of vine  plant protection  care of soil  tacking, securing and staking the shoot
  13. 13. July to August Vines with plenty of leaves
  14. 14. July to August Working in the Vineyard  botteling of pearl wine (fermentation process can be positively influenced by warm temperature)  working that has to be repeated periodically:  labelling of bottles  binding in boards  storage works
  15. 15. July to August Working in the Winecellar First bottelling of pearl wine
  16. 16. July to August Working in the Winecellar The inclined position of the sparkling wine bottles intents to separate the yeast in the neck of the bottle
  17. 17. July to August Working in the Winecellar labelling
  18. 18. July to August Working in the Winecellar labelling
  19. 19. July to August Working in the Winecellar storage works
  20. 20. Late Summer to September Working in the Vineyard  preparation of grape harvest:  protection measures against wild game  cutting leaves  start planting green and care of soil  steady control of progress of ripening of the grapes
  21. 21. Late Summer to September Working in the Winecellar  preparation of grape harvest:  cleaning cellar, repair  controlling machinery  controlling barrels, hoses etc.
  22. 22. Late Summer to September a further product of the wineregion: vineyard peach  often used to produce liquor
  23. 23. Fall
  24. 24. Fall Working in the Vineyard  The Order of Grape Harvest Rivaner  Pinot Noir (Spätburgunder) & Dornfelder  Pinot Blanc (Weißburgunder)  Riesling
  25. 25. Fall Grapes ready for harvest Riesling Riesling
  26. 26. Pinot Noir Dornfelder Fall Grapes ready for harvest
  27. 27. 3-year-old Pinot Noir Fall Grapes ready for harvest
  28. 28. Fall 1-year-old Dornfelder
  29. 29. Fall Working at the Vineyard Grape Harvest
  30. 30. Grape Harvest Fall Working at the Vineyard
  31. 31. Fall Working in the Wine Cellar  pressing the grapes  must  new wine  production of red wine: mash fermentation (releasing colorants from the grape skin)  first clarification  stabilisation  enrichment  adding yeast to support fermentation  filling up grape juice
  32. 32. Working in the Wine Cellar (Winepress station) Filling up the Winepress Fall
  33. 33. Working in the Wine Cellar (Winepress station) Mash Must Fall
  34. 34. Working in the Wine Cellar Determining the weight of must in degree Oechsle Fall
  35. 35. Working in the Wine Cellar (Winepress station) Punshing the mash (~ 4 times a day) Fermentation of the mash of red wine Fall
  36. 36. Late Fall – after the Harvest <ul><li>Working in the Vineyard </li></ul><ul><li>Removing the wires </li></ul><ul><li>Disassembling the wildlife protection </li></ul><ul><li>Removing old vines for eventually planting new ones </li></ul><ul><li>Double-digging the ground (as a preparation for new planting) </li></ul>
  37. 37. Working in the Wine Cellar  Regularly control of the fermenting wine  Analyzing the wine  Controlling the decomposition of sugar Late Fall – after the Harvest
  38. 38. Winter
  39. 39. <ul><li>Working in the Vineyard </li></ul><ul><li>Depending on the Weather </li></ul><ul><li> Cutting the vine </li></ul><ul><li> Humus maintenance (dung, compost...) </li></ul><ul><li> Repairing the soil </li></ul><ul><li> Chalking - if required (for acidic soils) </li></ul>January to March
  40. 40. January to March Cutting the vine
  41. 41. January to March Techniques of linking the vine
  42. 42. <ul><li>Working in the Wine Cellar </li></ul><ul><li>Controlling fermentation </li></ul><ul><li>Fermentation is ending (~ at the end of January) </li></ul><ul><li>Measures of clarification and filtration </li></ul>January to March
  43. 43. <ul><li>Working in the Wine Cellar </li></ul>January to March The filtration process – an obvious variation between white and red wine
  44. 44. <ul><li>Working in the Wine Cellar </li></ul>January to March Sedimentation of yeast and tartar in the red wine tank Clarified red wine after filtration
  45. 45. <ul><li>Working in the Wine Cellar </li></ul>January to March Before and after Filtration
  46. 46. Springtime
  47. 47. April to June <ul><li>Working in the Wine Cellar </li></ul><ul><li> Measures of Clarification </li></ul><ul><li>  Clarifying of the Wine </li></ul><ul><li>  Establishing the Ability of Storage </li></ul><ul><li>Bottling </li></ul><ul><li>  The wine is ready for sale and the following enjoyment! </li></ul>
  48. 48. April to June Working in the Wine Cellar Bottling
  49. 49. Final Product in the Bottle!

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