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Making
Wine
A
simplified look at the winemaking process
After
grapes are harvested, the following process takes place.
Crushing
A
long time ago, this was done by stomping on the grapes, with
the bare feet, in big vats.
Today modern machinery does that. This is to free the juice from
the grapes.
Fermentation
Yeasts
(living micro organisms are added to the pulp/must to initiate
the fermentation.
In the case of red wine, Maceration (the soaking of the red grape
skin with the must) is allowed to give the wine its red colour.
In the case of white, the skins are removed immediately after
crushing.
Rose
wines are never a blend of red and whites.
The vinification process of rose wines is the same as red wine
whereby the maceration period is much shorter (about a day or
less).
Racking
The
wines are transferred from one vat, to another vat to leaving
the sediments behind.
Filtration
The
next process known as filtration, uses various forms of filters
to remove finer sediments and further clarifies the wine.
Bottling
The
wines are then bottled for sale. Other wines are then aged in
casks or vats. Even other wines are allowed to age in bottles.
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