Genre, Professions, Wine
Upper image: "Borghische Traubenmuehle"
Lower image: "Dalmatische Weinpresse"
*****
Upper image: "Rauschenbachische Weinpresse"
Lower image: "Kniehebel - Presse"
2 separate pages with 6 images of wein presses and other tools of wine making.
The text article is titles "Vom Wein" by Nicolaus Freiherrn von Thuemen.
Published 1897.
Original antique print
Page size: 27 x 19 cm (10.6 x 7.4")
Text on Page (translation):
in a vat below. The various grape mills have already become extremely widespread, a testament to their significant advantages.
So far the treatment of white and blue grapes is mostly exactly the same, but with rational cellar management there is now an essential difference. In order to obtain a good, pure-tasting white wine, the mash should not be allowed to stand for too long
Abb. 167.
Borghian grape mill.
must ensure that the must is not separated from the pods by squeezing too late, otherwise it will be easy to get rid of them and the pips. Flavors pass into the wine that do not belong in it. However, it is always advisable to let the white wine mash stand for a short time before pressing.
Abb. 168.
Dalmatian wine press.
partly for the character of the future wine, the pods of each grape containing fragrant substances which are extracted through the must and contribute to the flower of the wine. This leaving the white wine mash for a few hours is used where bouquet wines, e.g. B. Muskateller, Gewürztraminer wines. In some areas where such wines are primarily produced, the mash is left
in order to extract the odorous substances as completely as possible, ferment them yourself before pressing them off. The same is done in places where breakout wines are produced from fairly dry berries that have become overripe on the vine; the mash obtained from such berries is always rather tough, and it is very difficult to extract all the sugar-rich juice by pressing alone. A slight fermentation of the mash makes the pressing work considerably easier. With all other white wines, as mentioned, the mash is only allowed to stand for a short time. and separates the must from the pods as soon as possible so that the mash does not start to ferment, as otherwise there is always at least one very deeply
colored wine is obtained. The less the mash comes into contact with the air while it is standing, the more advantageous it is for the future wine, since various substances occur, especially in the pods, which can oxidize and be changed by the influence of the air and leave the wine impure can impart flavor and an unattractive colour; the unfavorable influence of the air is greater the higher the temperature at which the must is extracted. Individual grape varieties, e.g. B. Riesling, are particularly sensitive to the effects of atmospheric oxygen, which is why, when the mash is left to stand for a longer period of time for the purpose of extracting as many bouquet substances as possible from the pods, the mash is often filled into closed vats and, by burning them with sulfur (formation of sulphurous acid) prevents the entry of air as far as possible.
Immediately after the ripe grape berries have been mashed, or after the mash has stood in closed vats for a while, as mentioned above, the must is removed from the pods, spent grains or marc as quickly as possible (to reduce the influence of air). separated by one of those wine presses which are in general use in the most varied constructions in all countries with a more highly developed wine industry. The old methods of pressing are also becoming more and more obsolete in less cultivated countries, at least in the cellars of the larger producers. Figure 168 shows the way in which pressing work is carried out in Dalmatia. After the voluntarily draining must has drained from the vats with perforated bottoms, the solid mash is built up in a round shape on the press floor and gradually tied with a rope to secure the structure. Then there is a layer of strong planks on top, which can be weighed down as desired. The mash is made in a similar way in Lower Austria
