High School Winery
Introduction of wine making in Shiojiri Shigakukan High School
Shigakukan students are growing with the local community through cultivation of wine grapes, wine making and selling bottles of wine.
Shigakukan students are growing with the local community through cultivation of wine grapes, wine making and selling bottles of wine.
Sprouting Period
Sprouting Period
Grape buds start to swell.
Grape buds start to swell.
Germination Period
Germination Period
Leaves are spreading from buds.
Leaves are spreading from buds.
Leafing Period
Leafing Period
Leaves are spreading tightly.
Leaves are spreading tightly.
Leafing
Leafing
Our school is introducing "Smart Cultivation System".
Our school is introducing "Smart Cultivation System".
Grape Vine Training
Grape Vine Training
We train the grape vines in the morning because stems are soft.
We train the grape vines in the morning because stems are soft.
Grape Vine Training
Grape Vine Training
We train the grape vines from south to north, considering the influence of wind.
We train the grape vines from south to north, considering the influence of wind.
Flowering Period
Flowering Period
There are flowers of grapes. Observation of flowers is important.
There are flowers of grapes. Observation of flowers is important.
Pinching
Pinching
We try to make 17 true leaves from one mother branch. This is the best number of leaves to make good grapes, considering the efficiency of photosynthesis.
We try to make 17 true leaves from one mother branch. This is the best number of leaves to make good grapes, considering the efficiency of photosynthesis.
Grape Vine Training / Pinching / Pulling down bunches of grapes
Grape Vine Training / Pinching / Pulling down bunches of grapes
Students manage their own grapes. Everyone tries to grow their grape trees seriously.
Students manage their own grapes. Everyone tries to grow their grape trees seriously.
Rain-cut
Rain-cut
Rain-cut is conducted for the prevention of diseases.
Rain-cut is conducted for the prevention of diseases.
Coloring Period
Coloring Period
Coloring starts from the top of grape bunches.
Coloring starts from the top of grape bunches.
Analysis of Fruit Juice
Analysis of Fruit Juice
We confirm the best period of grape harvest. The contents of analysis are specific gravity, pH, total acidity and sugar percentage.
We confirm the best period of grape harvest. The contents of analysis are specific gravity, pH, total acidity and sugar percentage.
Hanging Nets
Hanging Nets
The purpose of hanging nets is to protect the grapes from birds such as starlings.
The purpose of hanging nets is to protect the grapes from birds such as starlings.
Harvest
Harvest
This is the picture of grapes which are ready to harvest.
This is the picture of grapes which are ready to harvest.
Harvest
Harvest
The sugar percentage is about 18. When we eat grapes at the right time to harvest, seeds are crispy.
The sugar percentage is about 18. When we eat grapes at the right time to harvest, seeds are crispy.
Harvested Grapes
Harvested Grapes
We store grapes in refrigerators right after harvest and process them in the next practical training.
We store grapes in refrigerators right after harvest and process them in the next practical training.
Removal of stems and crushing
Removal of stems and crushing
This is the the start of processing.
This is the the start of processing.
Tank
Tank
Grapes are moved to tanks by pump.
Grapes are moved to tanks by pump.
Preparation of yeast
Preparation of yeast
We add yeast after "skin contact" and let it stand for 30 minutes in 40°C hot water. This is for activation of yeast.
We add yeast after "skin contact" and let it stand for 30 minutes in 40°C hot water. This is for activation of yeast.
Addition of yeast
Addition of yeast
We add yeast into the center of tanks.
We add yeast into the center of tanks.
Pigeage
Pigeage
We stir uniformly. Alcohol fermentation begins.
We stir uniformly. Alcohol fermentation begins.
Chaptalization
Chaptalization
Superfine sugar is necessary to brew it to 12 % alcohol content, and it becomes the energy for for alcoholic fermentation.
Superfine sugar is necessary to brew it to 12 % alcohol content, and it becomes the energy for for alcoholic fermentation.
Daily Analysis
Daily Analysis
This is a picture of a mechanical oscillator densitometer for alcohol. We measure the specific gravity and the temperature with this device everyday.
This is a picture of a mechanical oscillator densitometer for alcohol. We measure the specific gravity and the temperature with this device everyday.
Addition of lactic and bacteria
Addition of lactic and bacteria
Addition of lactic acid bacteria is essential for Malolactic fermentation. This is effective to mellow wine.
Addition of lactic acid bacteria is essential for Malolactic fermentation. This is effective to mellow wine.
Squeezing
Squeezing
We squeeze Merlot with revolving squeezer.
We squeeze Merlot with revolving squeezer.
Deoxidation
Deoxidation
The purpose of deoxidation is to remove tartaric acid. This is conducted under the condition of low temperature. (-4°C for three weeks)
The purpose of deoxidation is to remove tartaric acid. This is conducted under the condition of low temperature. (-4°C for three weeks)
Alcohol Test
Alcohol Test
We measure the alcohol content. This is conducted by floating method. After this, we measure it with a mechanical oscillator densitometer for alcohol. The result was 12.2 degrees this time.
We measure the alcohol content. This is conducted by floating method. After this, we measure it with a mechanical oscillator densitometer for alcohol. The result was 12.2 degrees this time.
Heating
Heating
Only sweet white wine requires this heating process. This is the picture of plate heater. This machine can kill the yeast in wine by heat at about 63°C.
Only sweet white wine requires this heating process. This is the picture of plate heater. This machine can kill the yeast in wine by heat at about 63°C.
Bottling
Bottling
This is wine bottling by bottling machine.
This is wine bottling by bottling machine.
Completion of bottling
Completion of bottling
We put 24 bottles in each container.
We put 24 bottles in each container.
Finished products
Finished products
Red wine will become finished products after one-year aging in barrels and one-year aging in bottles.
Red wine will become finished products after one-year aging in barrels and one-year aging in bottles.