Chateau Guiraud

The fermentation

The fermentation

Additional informations


Mutage :

pour empêcher les moûts d´entrer en fermentation ou pour arrêter la fermentation lorsqu´elle s´est déclarée, on pratique le mutage par l´alcool ou l´anhydride sulfureux.


Mêcher un fût :

introduction d´une mèche soufrée en combustion.


Voir tout le glossaire

Fermentation and ageing in oak barrels improve the wine through a direct contact between wine and the wood, extracting some organoleptic characteristics of the oak by the action of the yeast which will mix with the wine yeast adding refinement to the wine.

We control the fermentation and the temperature daily, we check progress by measuring morning and evening the density of each batch and each barre and then analysis of the sugar-alcohol ratio after the density reaches the point when the fermentation stops (mutage).

When the density reaches 1040-1040 an analysis is done to stop the fermentation at the aimed sugar-alcohol equilibrium. The goal is to balance the different batches enabling a global elibrium rather than judging the equilibrium of one batch in relation to the other.

The fermentation is halt by stopping the yeast activity with cold (-4° for 48 hours). To do this the wine is racked by air pressure to the stainless tanks. After sedimentation of the yeast, the wine is racked and transferred to a washed purified barrel. The « mutage* » is done by adding some Sulphur (SO2) in the barrels. This preserves the wine from yeast and other bacteria. It remains, at present, the best and only protection for the wines known.