Basic Methods Of Home Wine Making

Detailed information on home wine making. Wine is made after grape juices are fermented by having grape sugars being absorbed.

Grapes from vineyards are first being picked up and transported into wineries. There,they are processed into a machine called destemmer-crusher. It breaks off the stems in the grapes and applies pressure into the fruit to open and extract the juice it contains inside it.

Two types of wines are basically produced after fermentation. They are the red and white wines. Red wine is produced after the remaining fruits and seeds in the extracted grape juice called must are put and processed into fermentation tanks. On the other hand, white wine production is done by having the grape juice isolated from its skin. This is done by applying pressure into the must.

Wood or stainless steel could serve as containers for fermentaion.The containers and the surrounding temperature on which the juice was fermented affects the quality of the wine. Since higher temperatures would make the scent from the wine evaporate faster, most winemakers try to cool the containers. Most of them prefer to use steel since it is easier to cool.



Yeasts already contained from grape skin continues the fermentation process. It gives a certain aroma in the wine but in some instances foul aromas develop into the drink. This makes the winemakers hinder its occurence by blending certain nutrients in the juice. Lactic acid also influences the taste of the wine. Once it develops,it absorbs the acids contained in the drink so it would be less acidic. These acids are controlled by winemakers to prevent them from blending with other aromas.

After being fermented,red wine is then put into a press to separate the juice from the remaining skin. Once fermentation is completed, both red and white wine looks dark in appearance so a certain amount of time has to pass before these dark materials called lees goes into the bottom part of the drink. Once these materials are removed, the wine in its pure, clear state remains.

The drink is then allowed to age to give it a distinct quality in terms of its aroma and flavor. Once the desired length of aging time is done, the wine is then bottled for future use.

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