Wine Making
Making wine is a relatively simple process. But it is also a very
nuanced process that requires considerable knowledge and
inspiration on the part of the wine-maker. This section offers a brief
overview of the process. For sparkling wines, click here.
Making wine is a relatively simple process. But it is also a very
nuanced process that requires considerable knowledge and
inspiration on the part of the wine-maker. This section offers a brief
overview of the process. For sparkling wines, click here.
Standard Winemaking
There are six basic steps in the winemaking process:
There are six basic steps in the winemaking process:
- Harvesting the Grapes
- Crushing
- Primary fermentation
- Secondary fermentation and bulk aging
- Blending
- Bottling
Harvesting the Grapes
The quality of wine is largely dependent on the grapes. Important factors
include the weather, the soil, the time and conditions of the harvest and they
way the grapes are pruned. All of these factors determine a wine's terroir -- it's
unique characteristics.
Most grapes are harvested in the Autumn. Harvesting grapes is intensive
process that involves pruning the grapes in a way that causes minimal injury to
the vines.
Prior to crushing, the stems of the grapes are removed. In some cases, yeast,
essential to fermentation, is already on the grapes, appearing as the familiar
thin film of powder.
Crushing
Today, wine grapes are most often crushed in a mechanical press. In the past,
they were crushed by hand -- or rather by foot, a la "I Love Lucy." A few small
wineries are said to still do this, but I imagine they are tourist attractions.
In red wines, the juice is permitted to stay in contact with the broken skins
throughout the fermentation process, a process called maceration. This will
determine a lot about the color, flavor, tannin content and aroma of the wine.
For white wines, the crushed grapes are fermented without the skins. For rosé
wines, the skins are left in contact with the juice just long enough to give the
wine its pink color.
Primary Fermentation
Some yeast is usually already present on the grapes and in the must. This
natural yeast can cause fermentation, but to make the process more
predictable, winemakers often add specific types of cultured yeast.
This yeast -- a kind of microorganism -- multiplies, converting the sugar in the
must to alcohol, at a about a ratio of one half gram of alcohol for every gram of
sugar. Wine is generally around 12 percent alcohol, so the sugar in the must
(its "must weight") should be around 24 percent. Winemakers determine that
the must weight is at the appropriate level with the help of a handy device
called a saccharometer. Some grapes, particularly in northern climates, don't
produce enough sugar naturally, so winemakers add sugar to the must in a
process called "chaptalisation." The chaptalisation process is tightly regulated
in some countries to ensure that the wine is "honest."
During or after the alcoholic fermentation, malolactic fermentation can also
take place, during which specific strains of bacteria convert malic acid into the
milder lactic acid. Winemakers often initiate this process by adding with
desired bacteria.
Because Temperature is important during fermentation as it can affect the
taste of the wine.
Secondary Fermentation
After the wine is separated from the dead yeast (called "lees") it is transferred
to a new container for secondary fermentation. Depending on what type of wine
is being made, the wine is placed in either large stainless steel tanks or oak
barrels.
Secondary fermentation takes about six months. During the time, the wine is
kept in an airlock to protect it from oxidation. Proteins from the grapes are
broken down and the remaining yeast cells and other solid matter settle to the
bottom and any remaining less are siphoned or "racked." The originally cloudy
wine becomes clear.
Blending
Most wines are, in fact, blends. A wine labeled cabernet sauvignon might
actually include a small percentage of other grape varieties such as Merlot.
Most Bordeaux wines are blends, in more or less equal proportion, of merlot,
Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot. Blending
different batches and varieties is a common practice that winemakers use to
create distinctive or consistent aroma and flavor. Just before bottling, a little
sulfite is usually added as a preservative.
Bottling
Except in small, boutique vineyards, wine bottling is usually automated. The
wine bottles then are traditionally sealed with a cork, although synthetic corks
and screw-caps, which are less subject to cork taint, are also sometimes used.
The quality of wine is largely dependent on the grapes. Important factors
include the weather, the soil, the time and conditions of the harvest and they
way the grapes are pruned. All of these factors determine a wine's terroir -- it's
unique characteristics.
Most grapes are harvested in the Autumn. Harvesting grapes is intensive
process that involves pruning the grapes in a way that causes minimal injury to
the vines.
Prior to crushing, the stems of the grapes are removed. In some cases, yeast,
essential to fermentation, is already on the grapes, appearing as the familiar
thin film of powder.
Crushing
Today, wine grapes are most often crushed in a mechanical press. In the past,
they were crushed by hand -- or rather by foot, a la "I Love Lucy." A few small
wineries are said to still do this, but I imagine they are tourist attractions.
In red wines, the juice is permitted to stay in contact with the broken skins
throughout the fermentation process, a process called maceration. This will
determine a lot about the color, flavor, tannin content and aroma of the wine.
For white wines, the crushed grapes are fermented without the skins. For rosé
wines, the skins are left in contact with the juice just long enough to give the
wine its pink color.
- Snob Tip: The juice of the freshly-pressed grapes, before fermentation,
in called the "must." It's a term to remember.
Primary Fermentation
Some yeast is usually already present on the grapes and in the must. This
natural yeast can cause fermentation, but to make the process more
predictable, winemakers often add specific types of cultured yeast.
This yeast -- a kind of microorganism -- multiplies, converting the sugar in the
must to alcohol, at a about a ratio of one half gram of alcohol for every gram of
sugar. Wine is generally around 12 percent alcohol, so the sugar in the must
(its "must weight") should be around 24 percent. Winemakers determine that
the must weight is at the appropriate level with the help of a handy device
called a saccharometer. Some grapes, particularly in northern climates, don't
produce enough sugar naturally, so winemakers add sugar to the must in a
process called "chaptalisation." The chaptalisation process is tightly regulated
in some countries to ensure that the wine is "honest."
During or after the alcoholic fermentation, malolactic fermentation can also
take place, during which specific strains of bacteria convert malic acid into the
milder lactic acid. Winemakers often initiate this process by adding with
desired bacteria.
Because Temperature is important during fermentation as it can affect the
taste of the wine.
- Red wines: 22 to 25 °C / 72 to 77°F
- White wines: 15 to 18 °C / 59 to 64°F
Secondary Fermentation
After the wine is separated from the dead yeast (called "lees") it is transferred
to a new container for secondary fermentation. Depending on what type of wine
is being made, the wine is placed in either large stainless steel tanks or oak
barrels.
Secondary fermentation takes about six months. During the time, the wine is
kept in an airlock to protect it from oxidation. Proteins from the grapes are
broken down and the remaining yeast cells and other solid matter settle to the
bottom and any remaining less are siphoned or "racked." The originally cloudy
wine becomes clear.
Blending
Most wines are, in fact, blends. A wine labeled cabernet sauvignon might
actually include a small percentage of other grape varieties such as Merlot.
Most Bordeaux wines are blends, in more or less equal proportion, of merlot,
Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot. Blending
different batches and varieties is a common practice that winemakers use to
create distinctive or consistent aroma and flavor. Just before bottling, a little
sulfite is usually added as a preservative.
Bottling
Except in small, boutique vineyards, wine bottling is usually automated. The
wine bottles then are traditionally sealed with a cork, although synthetic corks
and screw-caps, which are less subject to cork taint, are also sometimes used.
Suggest a Wine
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think we'd like?
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