Often, as you sit down to enjoy a glass of wine, your mind travels to seek an answer - How is wine made? Many hands and a lot of time go into making the robust and fine textured brew bottled in that fancy glass container sitting in front of you.
If you're eager to know how wine is made, here's what you should read.
The article offers an insight into the fine art of winemaking.
The entire process is called winemaking or vinification.
It is an ancient process.
It starts with harvesting the grapes.
Harvesting the Grapes Winemaking is a major occupation in countries such as California, France, Chile, Argentina, Australia and New Zealand.
Different varieties of grapes are grown in different countries.
Hence, the varieties of wine differ from country to country.
Not only this, it gets its name from the grape strain used to make it.
Typically, the wine used to make grapes is of a smaller size than the variety sold in markets and has a dark reddish- purple skin.
Grapes need warm climate and require dark, rocky soil for their growth.
Grapes require a steady supply of water.
Dark soils have a better ability to absorb heat.
It also has a better capacity to hold water.
After the grapes have ripened, they are picked.
They are harvested in the early hours of the morning either by hand or by machine.
Grape Stomping The harvested grapes are transported from the vineyard to the winery.
Here they are chopped, pressed and crushed into a pulp to extract the juice.
Machines are used to pulverize the grapes.
In olden days, there was special "Grape Stomping" session.
The harvested grapes were collected in a large tub and were crushed under the feet of maidens.
The custom is still followed in some places.
The grapes are further broken down into a wine must.
A Stop at the Wine Press This is a very important step in the winemaking process but also an optional one as it is dependent on the type of grape.
Red wine is made by fermenting the skins along with the juice.
White wine, made of the white grapes, is made only of the grape flesh.
Hence, the white grapes are first sent to the wine-press.
The wine-press is a large cylindrical machine that separates the skins and juice.
Fermentation The wine must is transferred to large casks to be fermented.
Fermentation tanks are large, airtight containers.
Several winery chemicals are used internally and externally to support the fermentation process.
Glycol is used to cool the fermentation tanks.
Sugar and yeast are added to initiate fermentation.
Tannic acid is dropped in to give it a sharp taste.
Sulfites protect the must from unfavorable microorganisms.
The first fermentation session extends for a month.
During this period, the winemaker checks and regulates the pH and the acidic level of the wine must.
There is a second phase of fermentation.
The solid material (the skins) is separated from the liquid matter.
The liquid matter is transferred to another airtight container.
It is left to ferment for a month or two.
Aging Phase After fermentation, when the sediments have settled and the wine has attained a deep hue, it is filtered and bottled.
Wine to be drinkable has to be aged for some time.
Wine is kept in wooden barrels for at least a year.
After the one year waiting period, it is packed for sale.
So, the next time you sit down to a drink, don't forget to raise a toast to the winemakers; it is because of them you can savor a flavorful drink as this.
Bon appétit!