The Steps in Winemaking Process

This goes through the basics


The Steps in Winemaking Process
By Milos Pesic

Wines, one of the most popular beverages in the world, is made through a special process called winemaking or vinification. Winemaking includes the choice of the grapes to bottling of the finished product.

Winemaking starts during the time of harvest. Grapes are selected and placed in containers. After harvesting, the grapes are crushed to squeeze out the juice. The juice is then given time to ferment. If red wine is desired, the skins are left to soak in the juice for a while so that the wine would take the skin’s color. If white wine is desired, the juice is extracted with minimal contact from the grape skin.

The primary fermentation stage in winemaking usually takes around one to two weeks. During this time, yeast will transform majority of the sugars in the grape juice to ethanol, which is alcohol.

The resulting liquid is then transferred to several vessels for secondary fermentation in the winemaking process. During this time, the remaining sugar is slowly converted to alcohol. As a result, the wine gets clearer in color.

Some amount of the wine is then placed in oak barrels to age before bottling. Aging adds aromas to the wine. Most, however, are placed inside bottles and shipped right away.

The length of time from harvest to opening a bottle can vary greatly. This might range from a few months for Beaujolias nouveau wines to twenty years for top wines. It is important to note though that only a small percentage of wines will be tastier after five years, compared to after one year.

This is the basic process of winemaking. However, the quality of grapes and the target wine style can force winemakers to combine or omit a step or two. Also, some wines of similar quality are made using other approaches to their production. Sometimes, the quality of wine depends on the starting raw products , or the quality of grapes, rather than the techniques applied the winemaking process.

There are variations of the normal winemaking process. For example, for Champagnes, there is an added fermentation phase that goes on inside the bottle. This traps the carbon dioxide and creates the fizz.

On the other hand, sweet wines are created by allowing some residual sugar to remain before or after fermentation. A variation is to add another alcoholic beverage to kill the yeast before fermentation is completed.

Whatever the case, the winemaking process have wastewater, pomace and lees as by products which can either be treated for some beneficial use or simply disposed.

Milos Pesic is and internationally recognized expert on wine, wine making and wine tasting. He runs a highly popular and comprehensive Red Wine and White Wine web site. For more articles and resources on wine making and tasting, wine recipes, wine reviews, vintage wine and much more visit his site at:

=>http://wine.need-to-know.net/

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