WINEMAKING WITHOUT POMACE (CHACHA) (European Technology)

White table wine is the product of the alcoholic fermentation of grape juice. The firm parts of grapes – stems, seeds and skins – do not participate in fermentation process. In order to produce high quality wine, harvested grapes should be processed as quickly as possible since the grape clusters moistened with musts can soon develop vinegar-producing bacteria that later passes into wine and spoils it. During grape processing, grapes are placed into a press together with the stems. For aging, it is advisable to separate the grapes from the stems to avoid passing tannins into the must and the wine becoming coarse. Juice received after pressing is gathered separately and an ordinary wine is prepared. Generally, pomace should not remain in under press for a long time for a delayed pomace often begins fermentation and gives wine an unpleasant taste. Produced must is used for making a high quality wine but before this it should be clarified. For this reason it is passed through a sieve into a drainage vessel. The second racking takes place only after the wine undergoes cold, usually during February-March. During the second racking wine must be thoroughly clarified as at this time the fermentation process is over. After the second racking the vessel is firmly locked and unlocked only for consumption. If wine is being aged, the third racking takes place in August-September and the fourth racking in December. The fermentation of wine produced without skin (pomace) happens with relatively low temperatures. The lower the fermentation temperature of must (20-25 degrees), the more high-quality wine is produced.

WINEMAKING FROM POMACE (CHACHA) (Kakhetian Technology)

The main distinctive feature of Kakhetian winemaking type is the fermentation of grape must occur together with the stems and skins and to give the wine the extract quality, specific fruit aroma, harmonious taste and attractive tea-coloring. During the preparation of Kakhetian wine, pomace and stems together are placed into a pitcher (kvevri) for a slow fermentation. During this time, the pomace is stirred several times a day. At the end of fermentation, pitchers are filled and the product is sealed in hermetically closed pitchers for several months. After self-clarification wine is taken from pomace. A new technology of Kakhetian winemaking now crushes skins and stems into small pieces beforehand and undergoes fermentation at 18-22 degrees for four to five hours. Later the fermentation takes place. Preliminarily fermented wine is softer, more aromatic, colored and ripe.