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The Winemaking Process

Many factors can impact the taste of wine. However, wine is first affected by the way the wine grapes are grown in the vineyard. This growing process, known as viticulture, as well as the region in which the grapes are grown will have a large impact on the grapes' taste and aroma.

But how does a tiny grape produce the big flavors you find in a bottle of wine? Keep reading to learn how winemakers turn ordinary grapes into extraordinary bottles of wine.

Wine Vinification and Viticulture

Winemaking begins long before the harvest. Winemakers must pay close attention to the conditions in which the grapes are grown. In particular, winemakers must observe the following:

Humidity: Growers must keep humidity levels low, as high humidity can promote disease.
Soil Conditions: While wine grapes can grow in a variety of soil conditions, from sand to clay, growers must ensure that the soil contains enough nutrients for them to grow.
Temperature: Grapes prefer to grow in areas that are warm. Periods of sustained cold will kill grapevines.

After the grapes have matured, it is time for harvesting! The grapes are carefully cut from the vines and are then crushed. After crushing, the juice (known as the must) is separated from the skins and stems.

Now it's time to make the wine! Here are the steps winemakers take to ferment the juice:

The makers add the juice and natural yeast from the skins to a vat or an oak barrel to ferment. The yeast converts the grapes' natural sugars into alcohol and carbon dioxide, which will bubble and dissipate.
The juice will ferment at a controlled temperature for up to several weeks until all of the sugar is gone.
Next, the winemakers will decide whether or not to remove the dead yeast. Leaving it in will affect the wine's taste, adding complexity.
The wine will be aged in a stainless steel vat or an oak barrel. If aged in oak, the wine will taste of oak and, sometimes, vanilla.
Next, the makers will filter and drain the wine to remove and particles and sediment.
Finally the wine will be bottles and labeled.

Wine Color

Most people think that red wine is red because it is made from the juice of red grapes and that white wine is white because it is made from the juice of white grapes. In fact, the juice of most grapes is clear. It's actually the skin that gives wine its distinct colors.

When making red wines, makers leave the dark skins to ferment with the juice. As the yeast converts the grapes' sugar into alcohol, the pigment from the skins is released, coloring the wine a deep red.

When making white wines, the makers remove the skins before fermenting the must. This leaves white wine white or yellow in color. To make a pink rosé wine, the makers leave the skins to ferment but remove them after a short period of time. This creates a wine that is light, both in flavor and color.

Wine Master Questions and Answers

Question:
Dear Wine Master,
I've always wondered what winemakers do with the pits and skins after wine is made. Do they just throw them out?

Answer:
No one likes to be wasteful, and winemakers are no different. After all, one of their main objectives is to be as efficient as possible with raw materials.

Once the winemakers have crushed the grapes and have collected the juice for fermentation, the skins and pits are left. There are two main outlets for this waste, which is known as pomace. The pomace is rich in protein and other nutrients, making it ideal for animal feeds. Some winemakers pack the pomace and sell it for this purpose.

Alternatively, the pomace can be mixed with a little wine and distilled. The resulting beverage is a little fiery in character and is certainly an acquired taste. In Germany, the beverage is called Trester, in France it is called Marc and in Italy it is known as Grappa.

I hope this satisfied your curiosity and gave you a little more insight into the world of wine.

Cheers,
The Wine Master

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