| There are a few steps and processes which go into | | | | the skin still on. This is done when the grapes are sent |
| the making of wines and the final evolution that | | | | through the wine press. In this machine the grape is |
| appears magically on our tables. | | | | sent through the machine to extract the juice, and the |
| When to Pick the Grapes | | | | skin and seeds are separated from the grape. |
| This is a crucial step in the process of wine making | | | | Cold settling |
| and as such should be taken seriously. Picking the | | | | The grape juice or "must" is then cold-settled and |
| grapes at the wrong time could yield different results | | | | racked fresh from the grape press. This is to separate |
| to the ones you were expecting. The decision to pick | | | | any stray bits of skin which might have traveled with |
| the grapes depends to a very great extent on the | | | | the juice. This is mainly done for white wine grapes as |
| weather conditions. For instance, if it's very sunny then | | | | the skin is not part of the fermentation process. |
| the grapes should be picked in the cooler night time | | | | Fermentation |
| environment. | | | | The grape juice is then sent to be fermented. The |
| Then again, there's also the determining factor of the | | | | fermenting process happens as a result of the yeast |
| grape variety itself. This combined with the style of | | | | that is added to the juice. The vats or barrels are then |
| wine you want, i.e. dry or sweet, will also be a factor in | | | | sealed and fermentation begins. The yeast will |
| making the right decision. And then you also have the | | | | transform the grape juice into wine over a period of |
| acidity levels of the grape to check, the sugar levels, | | | | time. This varies with the grape variety, the wine |
| the Ph levels and so on and so forth. | | | | variety intended, and other small little details. |
| Picking the Grapes | | | | Since the yeast breaks down the sugars in the grape |
| Having made the decision to pick the grapes you can | | | | juice into carbon dioxide and alcohol, the bubbles that |
| now move on to the actual process of picking the | | | | form as a result of the carbon dioxide are released |
| grapes. Depending on the size of the vineyard the | | | | through a small vent. This is where the champagne |
| picking operation varies. | | | | making process changes, in that it goes through a |
| Generally though, you'll find that containers are placed | | | | second fermentation process where the carbon |
| in easy-to-get-to places, and that most times the | | | | dioxide bubbles are trapped in and sealed into the wine, |
| grapes will be handpicked. The grapes will then be | | | | thereby creating the bubbly wine. |
| rushed to the crushing platform where they will go | | | | Racking |
| through another check before they will be weighed in | | | | Once the fermentation of the wine is complete, the |
| and then processed. | | | | racking process begins. This is to clear out the yeast |
| It is important that the grapes arrive at the crush | | | | that has collected in the bottom of the fermentation |
| platform while they are still fresh. So if the vineyard is | | | | barrel. The wine is pumped out leaving the yeast |
| a big one, then the grape picking operation will either be | | | | behind, and this process may take place more than |
| carried out mechanically, or with a staggering number | | | | once before the wine can be deemed clear. |
| of people at hand to ensure the grapes are picked | | | | Fining |
| and delivered within about eight hours. The time will | | | | This process involves clearing out excess tannins or |
| naturally vary from vineyard to vineyard, but the | | | | proteins which might disturb the proper balance of the |
| urgency to get them off as soon as possible doesn't. | | | | wine. |
| De-Stemming the Grapes | | | | Cold stabilization |
| After all the visual checks have been performed, and | | | | This process makes the acids that are naturally |
| the grapes have been weighed in and so forth, they | | | | present in the wines, stable. |
| will next be dumped into a de-stemming machine. Here, | | | | Filtering |
| the stems of the grapes will be removed to avoid | | | | Not all wines require filtering but some do, and this is |
| mixing in with the grapes, as they are rather astringent | | | | accomplished by using the necessary filtering |
| and have a bitter flavor to them. | | | | equipment. |
| The Grape Skin | | | | Bottling |
| Since the skin of the grape is where the greater | | | | This is the last step in wine making, and often many |
| flavors and aromas are stored, most grapes are given | | | | years might have passed between the decision to pick |
| a 24 hour skin contact time, where they are allowed to | | | | the grapes, to the actual part of bottling the wines |
| interact with the skin. | | | | ready to ship out. |
| Pressing the Grapes | | | | This is the process though, which brings us closer to |
| Depending upon the type of wine to be made the | | | | the wines, as this is the time when we, the consumer, |
| grapes are then either skinned, or are left intact with | | | | are allowed access to the wines. |