Five Important Aspects of Wine Making

5. The Process

Once the grapes are gathered either by hand or machine, they are transported to the winery. There, they are de-stemmed and crushed releasing their natural juices. Yeast may, or may not be added at this time, depending on what type of condition these grapes were grown in. Fermentation has now begun and it will take at least ten days to complete. During this ten-day period, grape skins and pips will float to the top of the must (crushed grapes are called the must). The must consists of 80% juices, 16 % grape skins and 4% tannins.

The solid matter that is rising to the top is removed, pressed down either by machine (long replacing the old-fashioned tradition of barefoot women stomping down the grapes). This mixture is then added a bit at a time to the must to help add flavor and color to the blend.

The next process consists of malolactic fermentation. This is an important step to winemaking. Malolactic fermentation is the conversion by bacteria of malic acid into Carbon Dioxide and Lactic acid. This process reduces the acids in red wines, as well as in some white wines, resulting in a more robust flavorful wine that wakes up the palate. Not all grapes will go through this process, as some grapes such as Ehrenfelser and Riesling have their own aromatic flavor and color and do not need this added step.

It is strictly up to the winemaker as to what additives he puts into his blend. Some winemakers will add more sugar, or additional yeast nutrients. Adding sugar enhances the flavor or deepens the color of the wine.

Racking

Racking is the removal of the wine from the sediment that gathers in wine; deposits of fruit particles and dead yeast that forms during fermentation. The first racking is done when a half-inch of sediment has gathered. They remove the wine with a siphon taking great care not to disturb the sediment. Racking will be performed several more times during fermentation.

The wine is then moved to barrels or tanks to begin aging. Barrel aging is used in making red wines (the barrels used are made of oak).

Stainless steel tanks are used for white wines. The wine is monitored closely, with care taken in regards to the temperature the wine is stored in. At times, the winemaker will add other blended wines to the barrels to produce an added effect or desired flavor.
Fining agents such as egg whites, gelatin, Bentonite, or other enzyme cleaners are used to take out any unwelcome particles, thus adding clarity to the wine.

The wine is treated with SO2 to prevent oxidation from occurring.

Wine bottles are turned upside down, rinsed with hot water, and then placed right-side up, filled with wine and the cork put in the bottle. The label is applied and the wine is stored and monitored as it bottle ages; three months required for white wine and two years for red wine.

Reference: Windows on the World Complete Wine Course by Kevin Zraly Larousse Encyclopedia of Wine- Larousse

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