 |
Grapes
are harvested. |
 |
|
Grapes
are gently crushed and
the stems are removed;
minimal skin contact may
be allowed, especially
to enhance aroma and add
richness to wines designed
to be consumed young. |
|
Sulfur
dioxide may be added,
either before pressing
or to the
resulting must; sulfur
dioxide inhibits unwanted
change such as wild yeast
fermentation. |
|
Grapes
are pressed; juice settles. |
|
Winemaker
adds acid (acidification)
or sugar (chaptalization),
based on regional and
country-specific regulations. |
|
Juice
is pumped into fermentation
vats or barrels and yeast
is added. |
|
Juice
ferments; grape sugars
convert to alcohol and
carbon dioxide. |
|
Secondary
or malolactic fermentation
helps reduce harsh acids,
especially in white wines;
if used at all, degree
of malolactic fermentation
is decided by individual
winemakers. |
|
Wine
is racked, meaning it
is periodically poured
off the settling yeast
sediment; wine left on
top of dead yeast cells
is known as aging sur
lie (on the lees). |
|
Sulfur
may be added to prevent
spoilage. |
|
Wine
is clarified, meaning
unwanted particles in
the wine are removed by
fining, filtering, or
centrifuging. |
|
Wine
is stabilized to remove
final trace particles.
For cold stabilization,
wine is chilled in cask
prior to bottling to prevent
tartrate crystals when
bottled wine is exposed
to cold; for heat stabilization,
fining agents are used
to prevent wine from becoming
hazy when exposed to heat. |
|
Wine
is aged in wood, steel,
or glass barrels from
several months to many
years; fine white wines
may be aged in oak casks
to add richness and depth. |
|
Wines
may be blended before
or after aging. |
|
Wine
is bottled, usually in
tinted bottles to reduce
damage by light. |
