A basic understanding of how wine is made can help you enjoy the fruits of your labor. This article will explain how wine is produced and how long it takes to mature. Wines ready for drinking can range in age from a few months for Beaujolais Nouveau to over twenty years for wines with structure and great flavor. The winemaking process begins with the grape harvest and proceeds with fermentation. This process is a slow, continuous process. The winemaker must constantly monitor the fermentation process, and the wine must be bottled after about six to seven days. Tips on How the Winemaking Process Works?
The first step is pressing the grapes. Most wineries use presses to increase their production per ton. The juice pressed from the grapes represents 15 to 30% of the total volume of liquid. After pressing, the grapes are separated into the pomace and pressed juice. These two products are separated, allowing the winemaker to see which juice is superior to the other. For white wines, this process is a little different.
The yeasts that are added to the wine must first be prepared. They must be mixed with lukewarm water. Next, the juice should be in a fermentation tank. When the water foams, the yeast cells are added. The yeast cells settle at the bottom of the fermentation tank. These are called the gross lees, and they contain a lot of grape debris. While drinking any wine with the lees is tempting, it’s essential to know the process thoroughly. Otherwise, you risk spoilage and a stinky aroma.
There are several steps involved in the winemaking process, and these steps may differ depending on the type of grape, region, technique, and technology used. However, the basic steps are similar for both red and white wines. Both begin with crushing the grapes, and pressing the must is the next step. The skins of the grapes contain tannins and unwanted colors. While red wine is left in contact with the skins, white wine is not pressed until the end of fermentation.
After primary fermentation, the grapes are separated from their skins. Then, the remaining liquid is transferred to a new container. Sometimes, the rose skins are kept in contact for a shorter time to impart color. Afterward, the wine will be transferred to a new tank and undergo another fermentation. Once the wine is finished, it may undergo further fermentation to develop its character. So, winemaking is a complex process, but a few key steps make it possible to understand it better.
First, the grape juice is transferred to fermentation vessels. Fermentation vessels come in various types, including stainless steel and concrete. Yeast is an essential part of the process. Yeast cells multiply on sugars in the juice, which results in fermentation. Sugar content in the liquid is the critical determinant of alcohol content, and this is usually sixteen to 19 grams per liter. The final wine is ready when the sugar content reaches the desired level.
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