An overview of the process of wine making

Most red wines go through complete malolactic fermentation, both to lessen the acid of the wine and to remove the possibility that malolactic fermentation will occur in the bottle.

The grapes are either picked during the day or at night to maximize efficiency, beat the heat and capture grapes at stable sugar levels. When the wine is drained from the vessels, the tartrates are left behind.

Origins Wine may have been around for much longer than any of us would have guessed -- winemaking is now believed to go back as far as BC, after archaeologists discovered a broken jar with a yellowish residue inside. From here, the brewer can easily remove the yeast, leaving only bright, clear beer.

Winemakers[ edit ] Traditionally known as a vintner, a winemaker is a person engaged in making wine. This is a very traditional winery, again, in the Douro.

5 Stages of the Wine Making Process

Winemakers are both engineers and artists, using scientific principles while adding their own unique twist to the process in order to create what they hope will be that perfect bottle of wine.

The wine can be racked during this process to remove the lees. To make certain types of wine, grapes are put through a crusher and then poured into open fermentation tanks.

During the primary fermentation, the yeast cells feed on the sugars in the must and multiply, producing carbon dioxide gas and alcohol. This dramatic effect of climate on the quality of grapes has fueled numerous climate-control studies in order to discover which regions are ideal for producing certain types of grapes.

Aging the wine in oak barrels will produce a smoother, rounder, and more vanilla flavored wine.


This can be done either by chilling the must or by filtering out the yeast cells [2]. These will all be removed in the next step. This is to prevent unwanted color and tannins from leaching into the wine. Once fermentation has finished, most red wines are then moved to barrels to complete their maturation.

Bottle conditioning can also enhance the shelf life of beer, as the yeast will consume any oxygen that seeps into bottled beer. Harvest Date The moment the grapes are picked is a pretty big deal. Because sugar is the dominant compound in grape juice, these units are effectively a measure of sugar level.

After a period in which the wine stands or ages, the wine is separated from the dead yeast and any solids that remained called leesand transferred to a new container where any additional fermentation may take place. Sulphur dioxide can be readily measured with relatively simple laboratory equipment.

Once the grape is ripe, the process of harvesting begins. With red wines, the must is pressed after primary fermentation, which separates the skins and other solid matter from the liquid. Fermentation time can vary greatly, from a few days for a simple ale, to over a month for lagers.

Water is also added during lautering, in order to extract even more of the fermentable sugars from the grain. The winemaker waits minutes for the mix to start bubbling and then adds it to the fermentation.

Oak could be added as chips used with a non-wooden barrel instead of a fully wooden barrel. In comparison a few miles east in Santa Ynez, a Syrah producer called Solminer Wine Company macerates for just 28 days.

Use of sulfur dioxide and inoculation with a low-V. Without the use of sulfur dioxide, wines can readily suffer bacterial spoilage no matter how hygienic the winemaking practice. But many fermentations are still carried out with wild yeasts, naturally present in the vineyard or winery.

Hats and overalls are now optional. This is probably why wine serving temperature greatly affects the taste of wine out of the bottle. This serves to extract flavor and tannin from the skins the tannin being extracted to encourage protein precipitation without excessive Bentonite addition as well as potassium ions, which participate in bitartrate precipitation cream of tartar.

Pressing[ edit ] Pressing is the act of applying pressure to grapes or pomace in order to separate juice or wine from grapes and grape skins. Filtration occurs by using a filter to capture the larger particles in the wine.

Crush the grapes No matter how or when the grapes were picked, they all get crushed in some fashion in the next step. Often aromatic hop additions even occur just after the boil ends. If the crush is too fine, the husks, which act as a filter bed for the brew will be destroyed, and the brew will become gummy and unusable.The 7 Easy Steps to Home Wine Making - A simplified overview of the wine making process.

It breaks the wine making process down into 7 easy steps that anyone can follow. It breaks the wine making process down into 7 easy steps that anyone can follow.

The quickest, most efficient way of making a sparkling wine involves conducting the second fermentation in large, closed, pressurized tanks. This method is called the bulk method, tank method, cuve close (meaning closed tank in French), or charmat method (after a Frenchman named Eugene Charmat, who championed this process).

Wine making is a natural process that requires little human intervention, but each wine maker guides the process through different techniques. In general, there are five basic components of the wine making process: harvesting, crushing and pressing, fermentation, clarification, and aging and bottling.

The next step in the brewing process is the take the mash, and separate out the spent grain from the sugary liquid known as wort (pronounced wert). This process is called lautering.


To begin the lautering process, the mash is transfered to vessel with a false-bottom called a lauter tun. A picture guide of how wine is made, from picking grapes to bottling wine.

Depending on the grape, the region and the kind of wine that a winemaker wishes to produce, the exact steps in the harvesting process will vary in time, technique and technology. Wine making is a series of operations from harvesting of grapes to bottling wine ready to be consumed, and aspects of major importance are those related to microbiological control throughout the whole process and during wine ageing.

An overview of the process of wine making
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