1. Harvest
2. Harvesting is the first step in the wine making process and an important part of ensuring good wine. Grape is the only fruit containing essential acid, ester and tannin, which can continuously produce natural and stable wine. Tannin is a texture element, which makes wine dry and increases the bitterness and astringency of wine.
3. The moment of grape picking determines the acidity, sweetness and fragrance of wine. Deciding when to harvest requires a little scientific and old-fashioned taste. The acidity and sweetness of grapes should be in perfect balance, but the harvest also depends largely on the weather.
4. Harvesting can be done manually or mechanically. Many wine producers prefer hand picking because it is difficult to harvest grapes and vineyards mechanically. Once the grapes are taken to the winery, they will be divided into clusters, and rotten or mature grapes will be removed.
5. Crushing and extrusion
6. After the grapes are sorted, they can be de stemmed and pressed. For many years, both men and women have done this work manually by stepping on grapes. At present, most wine manufacturers perform this operation mechanically. Mechanical presses step on grapes or so-called necessities. It must be simple fresh grape juice, including skin, seeds and solids. Mechanical pressing has brought great health benefits and extended the service life and quality of wine.
7. For white wine, the winemaker will quickly crush and press the grapes, separating the juice from the skin, seeds and solids. This is to prevent unwanted colors and tannins from soaking in the wine. On the other hand, red wine keeps in contact with the peel to obtain flavor, color and additional tannins.
8. Fermentation
9. After crushing and pressing, the fermentation starts to work. Assisting wild yeast in the air, it is necessary (or juice) to start fermentation naturally within 6-12 hours. However, many wine manufacturers intervene and add commercially grown yeast to ensure consistency and predict the final result.
10. Continue to ferment until all sugar is converted into alcohol to produce dry wine. In order to make sweet wine, wine manufacturers sometimes stop the process before all sugar is converted. Fermentation may take 10 days to a month or more.
11. Clarification
12. Once fermentation is complete, clarification begins. Clarification is the process of removing dead yeast cells, tannins and proteins. Transfer or "transport" wine to different containers, such as oak barrels or stainless steel cans. The wine can then be clarified by clarification or filtration.
13. Clarification occurs when a substance is added to wine to clarify it. For example, wine manufacturers may add substances such as clay, and harmful particles will adhere to it. This will force them to the bottom of the tank. Filtration is the use of filters to capture larger particles in wine. Then put the clarified wine into another container for future bottling or aging.
14. Aging and bottling
15. Aging and bottling are the final stages of the brewing process. Wine producers have two options: bottling immediately or allowing it to age further. It can be further aged in bottles, stainless steel cans or oak barrels. Wine aged in oak barrels will produce smoother, rounder and more vanilla flavor wine. It will also increase the oxygen exposure of wine during aging, thereby reducing tannins and helping wine achieve the best fruit flavor. Steel cans are often used for cheerful white wines.