The Wine Making Process

Whatever type of wine is being made the process begins with the key ingredient the grapes

. These are harvested in late summer or early autumn with the most common time of year being September and November in the Northern Hemisphere and February and March in the Southern Hemisphere. The quality of grapes is crucial to the quality of the wine. Grapes are handpicked and transported to a winery and thus begins the wine making process. This process is different for red wine and white wine, with a brief explanation of each below.

Red Wine

The first part of making red wine once the grapes have been picked is for them to be processed in a Crusher Destemmer. The grapes are separated from their stems and crushed to create what is known as Must, which is a paste like material. This is then transferred into tanks where they are left to cold soak for several days. During this time the must gains colour and flavour. To prevent bacteria being created sulphur dioxide is added.

Apart from the picking of the grapes, fermentation is the most important part of the wine making process, and that comes next. During this stage large quantities of yeast is added and a skin is created that floats to the top of the barrel. During the rest of the fermentation process this skin is either punched down over the wine or the wine is pumped over the skin. This is done regularly. Eventually the wine is pressed away from the skins into a holding tank where it sits for the sediment to settle out.

The final stage of making red wine is the aging process. The wine is held in oak or redwood barrels to age. Here oxygen enters and acidity decreases. Wine clarification takes place and the flavour enhances. The aging period greatly varies from wine to wine, and once completed it can be bottled ready for consumption.

White Wine

Immediately after the grapes have been picked the processing begins. This is done in a Winepress, where the grapes are squeezed for two hours and then pumped into a tank where the juice is chilled, resulting in sediment dropping to the bottom so it can be easily removed.

Fermentation takes place in Fermentation Vats, which are large tanks. Here, yeast is added along with other ingredients. This is what turns the juice of the grapes into wine. This is then placed into airless vats. It is left to ferment for a period of time that varies on the type of wine, and can be as long as one month. Some wines even go through a secondary fermentation.

Once fermentation is completed the wine must be left to age. Again, the time it is left to age for varies and this has an impact on the taste. After this the wine is drawn off to separate the dead yeast cells and other sediments from the wine that will go into the bottle. It is then chilled to create more clarification before being bottled.

Andrew Marshall

by: expo09

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