The Process Of Wine Making

The first step in the process of wine making is the harvesting or picking of grapes. Picking of grapes can be done either by hand or by using machines. Once grapes have been picked, they need to be separated from the stems. Next, the grapes are crushed so that the contents of the grapes can be collected. Traditionally, crushing of grapes was done by feet. However, these days various types of machines are used for crushing of grapes. The crushed grapes are then collected and are prepared for fermentation. Pressing may also be required sometimes to increase the quantity of juice that is obtained from the crushed grapes.

Primary fermentation is done on the grapes. Sulfites are added to the crushed grapes so that not microorganisms can thrive. Next, yeast is added to the grapes so that fermentation can take place. Though, grapes contain natural yeast, synthetic yeast is still added to the crushed grapes to get the desired results of fermentation. During this stage in the process of wine making, a few nutrients and sugar may also be added so that yeast can act upon them to ferment the grapes properly. When primary fermentation takes place, the yeast converts the sugar to alcohol and also results in the production of carbon dioxide. It is important that the quantity of sugar in the crushed grapes be sufficient enough so that the required amount of alcohol can be produced.

Once primary fermentation takes place, malolactic fermentation takes place so that bacteria can produce the required amount of lactic acid in the wine. The anaerobic phase of fermentation is necessary for alcohol to be produced. This process of fermentation can take a long time to complete as it takes place at a very low temperature. The process of wine making can take several months. Once wine has been prepared, it is tested to check the amount of tannin. Adjustments are made to the wine to obtain the required amount of tannins so that the wine tastes good.

Next, the wine is filtered so that large particles that remain suspended in the wine can be removed. Filtration is also necessary to remove any organisms that might affect the stability of wine. This generally results in the removal of excess bacteria and yeast from the wine. Once wine is prepared, it is bottled or barreled. Preservatives are added to the wine so that it can last for a longer duration.

By: Diwine Astoria

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