Basics Of The Wine Making Process

This article gives you a brief introduction to the process of making wine and a summary of all steps from harvest to bottling. Wine making has been around for thousands of years and is an entirely natural process that requires little human intervention. 

Each wine producer has its own special process that contributes to the uniqueness and variety of wine and makes life much more interesting. Although there are many different methods and variations in making wine, there are five basic steps that must be taken. These five steps include gathering, crushing, fermenting, clarifying and ageing or bottling.

The first step in making wine is picking or picking grapes. Wine is the only fruit that can reliably produce the amount of sugar needed each year to produce enough alcohol to maintain wine. Tannins, esters and acids are other factors in wine that contribute to consistency. The grapes must be picked at the right time, ideally when the grapes are physiologically ripe. 

Modern winemakers rely on a combination of science and old tastes to determine when to pick the wine. As a rule, external consultants, vineyard managers, and owners have the right to choose when to harvest. Harvesting can be done by machine or by hand.

Most wineries prefer the latter to claim that mechanical harvesters in grapes, vines and soil can be too rough. After harvesting, winemakers sort grapes into grapes and seven rotten and ripe fruits before they are destroyed.

Crushing is the next step in the process of making wine, which is now done by mechanical pressing. For thousands of years, this step has been taken by men and women who harvest barrel dances and beat grapes and turn them into apple cider.

Although the machine has eliminated the romance and rituals of this tradition, there is a big advantage in cleanliness. Mechanical destruction has improved the quality and longevity of grapes while reducing the need for preservatives. Remember that not all grapes become grapes when chopped. 

Some winemakers allow fermentation to begin with undigested wine, which allows the weight of the wine to naturally rot on the skin before it is sent to the printing press. There is no difference in the process of making red and white wine for the destruction step.

For white wine, manufacturers quickly suppress the necessity after being crushed to separate the juice from the skin, seeds and solid food. This prevents the colour and tannins from entering the white wine. Red wine, on the other hand, keeps in contact with the skin to add color, aroma and tannin to the wine