The Process Of Making Wine

Based on the grape used, the area that it comes from and how the winemaker uses it to product the end product whether it is the harvesting process or if a different technique is used the taste of the wine will differ. However, regardless of how it is made there are five steps that are common to make the vine into wine:

Picking of the fruit

Crushing of grapes

Fermentation process: vine to wine

Aging of the end product

Bottling

Picking of the fruit

When picking and collecting these lovely fruits, the first is the white grapes that are hand-picked and then the red. They are put into big bins or bas and then take over to the area where they will be crushed. Once they reach the crushing pad area this is the point where the process stat before they are packed into timber wine boxes and sent for delivery. The cutting is done by using the hand or shears or a machine during the day or night to avoid the heat and select the fruits when they have a stable level of sugar. The stems must be removed completely.

Crushing of grapes

A destemmer machine is used to remove the stems of the fruit and then the crushing begins regardless what type or colour the grape is.

White grapes are moved on to a press that squeezes the juice from the fruit and leave the skin behind. The juice is then move on to a tank where a centrifuging process takes place and then filtered before fermentation begins. When it comes to the red grape, they are destemmed and crushed very lightly. Unlike the whites, they go in with their skins and fermentation begins. This brings the colour to this red beverage.

Fermentation process: vine to wine

Fermentation is the process where alcohol is made when sugar is converted. There are many different technologies and technique now to bring about different end products. Yeast is added so that fermentation can begin. Carbon dioxide is produced during fermentation making the skins of the fruit rise up to the surface. The machine punches the fruit up and down to ensure that the skins remain with the juice. The red wines remain in big barrels for a few months before sent for wine bottle packaging.

Aging of the end product

Aging of this elegant beverage is necessary in order to increase the intensity and flavor. They can be aged for:

Several months

In stainless steel containers

In oak containers

In american or french barrels

In burnt by fire barrels

Bottling

When the winemaker feels that the end product is of the finest quality, the bottle and packing stage begins. Dry reds need a minimum of eighteen months to undergo aging whereas white wines can be packed after a few months of aging.
You can even try to make your own wine at home like many people make wine for Christmas.