Wine making

Wine making or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner.

History

The earliest evidence of grape vine cultivation and winemaking dates back 7,000 years. The history of wine-making has been closely related with the advancements of civilization itself, with evidence of wine production found in archaeological sites from ancient Egypt, Greece, Rome, and many others.

Process

Wine making can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation — natural or injected). Red and rosé wines are also produced from red grapes, and white wines are produced by removing the dark grape skins.

Harvesting

The first step in wine making is the harvesting of grapes. Grapes are usually harvested from the vineyard from early September until early November in the northern hemisphere and mid February until early March in the southern hemisphere.

Crushing and primary fermentation

After the grapes are sorted, they are ready to be de-stemmed and crushed. The crushing process serves to break open the grape berries to release the juice that is contained within.

Secondary fermentation and aging

After primary fermentation, the wine is subjected to secondary fermentation. This is the stage where the wine develops its characteristic flavors and aromas.

Bottling

The final step in the wine making process is bottling. The wine is often filtered before bottling to ensure there are no remaining yeast cells or any other materials that could lead to off flavors.

Styles

There are many styles of wine produced around the world. These include red, white, rosé, sparkling, dessert, and fortified wines.

See also

• Viticulture
• Wine tasting
• Wine cellar
• Sommelier

‎

‎