Step By Step Making Wine From Grapes: The Basic Guide

How is wine made from grapes?

Wine is made from grapes through a process called winemaking, which involves several stages. Here are the basic steps to making wine from the grape :

Harvesting The Grape

Grapes are usually harvested by hand or by machine.

Hand harvesting involves workers picking the grapes off the vine and placing them in baskets or bins. This is typically done for high-quality wines or in vineyards with difficult terrain that makes it difficult for machines to access.

Machine harvesting involves using a mechanical harvester that shakes the vines and removes the grapes. The grapes are then sorted and separated from leaves and other debris using a machine called a de-stemmer. This method is typically used in larger vineyards where the terrain is more accessible for machines.

The timing of grape harvest is critical for producing quality wine. Grapes must be harvested at the right time when they are fully ripened and have reached the desired sugar and acid levels. The timing of the harvest can vary depending on the grape variety, climate, and wine style. Winemakers will often sample grapes from different parts of the vineyard to determine the optimal time for harvest.

Crushing The Grape

Crushing is the process of breaking open the grape skins to release the juice, which will ultimately become wine. Here are the basic steps for crushing grapes:

  1. Destemming: The first step is to remove the grapes from their stems. This can be done by hand or with a machine called a de-stemmer.
  2. Crushing: Once the grapes have been destemmed, they are usually crushed to break open the skins and release the juice. This can be done with a variety of equipment, including traditional hand-cranked crushers or larger mechanical crushers.
  3. Pressing: After crushing, the grape juice is typically separated from the skins and seeds by pressing. This can be done with a manual or hydraulic press, which applies pressure to the grapes to extract the juice.
  4. Separation: The juice is then separated from any solids or sediment that may have been released during crushing and pressing. This can be done through a process called settling, where the juice is allowed to sit for a period of time and the solids settle to the bottom, or through filtration.

The juice that is extracted from the grapes during crushing will contain natural sugars, acids, and other compounds that are essential for winemaking. Yeast will be added to the juice to begin the fermentation process, which will ultimately transform the grape juice into wine.

Fermentation The Grape Juice

Fermentation is the process of converting the natural sugars in grape juice into alcohol through the action of yeast. Here are the basic steps for fermenting grape juice:

  1. Yeast addition: Yeast is added to the grape juice to begin the fermentation process. This can be done using commercially produced yeast strains or naturally occurring yeast that are present on the grape skins.
  2. Fermentation vessel: The grape juice and yeast mixture is then placed in a fermentation vessel, which can be a large tank, barrel, or other container. The vessel should be cleaned and sanitized to prevent contamination by unwanted bacteria or yeast strains.
  3. Temperature control: The fermentation vessel should be kept at a controlled temperature to ensure optimal yeast activity. This temperature can vary depending on the type of wine being made and the specific yeast strain being used.
  4. Punch down: During fermentation, the grape skins will rise to the surface of the juice, forming a cap. The cap needs to be punched down or broken up to ensure that the yeast has contact with all the juice and to prevent the growth of unwanted bacteria.
  5. Length of fermentation: The length of fermentation will depend on several factors, including the grape variety, the desired wine style, and the temperature of the fermentation. Fermentation can take anywhere from a few days to several weeks.
  6. End of fermentation: The fermentation is complete when all the sugar has been converted to alcohol. The wine will be dry if all the sugar is consumed or sweet if some sugar remains. At this point, the wine can be racked or transferred to another vessel to separate it from any remaining solids or sediment.

Clarification In Wine Process

Clarification is the process of removing any remaining solids or sediment from the wine after fermentation. Here are the basic steps for clarification:

  1. Racking: The wine is transferred from the fermentation vessel to another vessel using a process called racking. This involves siphoning the wine off the sediment and into a clean container.
  2. Fining: Fining agents can be added to the wine to help clarify it by attracting and bonding with any remaining solids or sediment. Common fining agents include bentonite clay, egg whites, and gelatin.
  3. Settling: After the fining agents are added, the wine is allowed to settle for a period of time, usually a few days to a few weeks, to allow the solids to sink to the bottom of the vessel.
  4. Filtration: The wine is then filtered to remove any remaining solids or sediment. This can be done using a variety of filters, including plate and frame filters or membrane filters.

The level of clarification required will depend on the desired style of wine. Some wines, such as red wines, are allowed to retain some sediment to enhance their flavor and texture, while others, such as white wines, are typically clarified more thoroughly to produce a clear, bright wine.

Aging Wine Process

Aging is an important process in winemaking that can significantly impact the flavor, aroma, and texture of the wine. Here are the basic steps for aging wine:

  1. Barrel aging: Some wines, particularly red wines, are aged in oak barrels to impart flavors and aromas such as vanilla, caramel, and spice. The type of oak and the length of time the wine spends in the barrel can have a significant impact on the final flavor of the wine.
  2. Bottle aging: Most wines are aged in the bottle for a period of time before they are released to the market. During this time, the wine can undergo a number of changes, such as developing new flavors and aromas, softening the tannins, and becoming more complex.
  3. Temperature control: Wine should be aged at a consistent temperature, usually between 50-60°F (10-15°C), to ensure that it ages properly and doesn’t spoil or oxidize.
  4. Light control: Wine should be stored in a dark place or in a colored bottle to prevent exposure to light, which can cause the wine to degrade or become “light struck”.
  5. Cork management: Wines aged in bottles are typically sealed with a cork, which can allow small amounts of air to enter the bottle and help the wine to age. However, if the cork becomes damaged or contaminated, it can cause the wine to spoil.
  6. Monitoring: Winemakers will typically sample the wine periodically during the aging process to monitor its progress and ensure that it is aging properly.

The length of time that a wine is aged will depend on a variety of factors, including the grape variety, the wine style, and the desired flavor profile. Some wines are designed to be consumed young, while others can benefit from extended aging of several years or even decades.

Wine Bottling

Wine bottling is the final step in the wine making process. Here are the general steps involved in wine bottling:

  1. Cleaning and sterilizing: The first step in wine bottling is to clean and sterilize all equipment and bottles to prevent contamination.
  2. Filling: The wine is then transferred from the aging vessel to the bottling machine. The bottling machine fills the bottles with the wine, usually with the help of a gravity filler or a vacuum filler.
  3. Corking: Once the bottles are filled, they are corked. Corks are typically made of natural cork, synthetic cork, or screw caps. The corking process can be done manually or with the help of a corking machine.
  4. Labeling: The wine bottles are then labeled with the winery’s name, vintage, grape variety, alcohol content, and any other required information. The labeling process can be done manually or with the help of a labeling machine.
  5. Capsuling: Capsules or foil sleeves are added to the top of the bottles for aesthetic purposes and to protect the cork. Capsuling is typically done using a machine.
  6. Quality control: Before the wine is released for distribution, quality control checks are performed to ensure that the wine meets the winery’s standards for taste, aroma, and appearance.
  7. Storage: Once the wine bottles are filled and labeled, they are stored in a cool, dark place to allow the wine to age and develop further.

Overall, the wine bottling process is a crucial step in the wine making process. Careful attention to each step of the process can lead to a high-quality wine with a unique flavor and aroma.

It’s worth noting that there are many variations on this basic process, depending on the type of wine being made and the preferences of the winemaker. Different grape varieties, fermentation techniques, aging methods, and other factors can all influence the final product.

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