Wine making is an art, as any other art it also needs patience.
The art of winemaking starts from the vineyard. First we have to select the right place to plant the grape and then choose the right one to make the best wine. You should also choose the best time to pick up the grapes which are grown in plenty.
The mixture of water, alcohol and grape flavors is wine. By crushing the grapes and adding yeast to activate the fermenting process, the winemakers begin their job. Sugar and oxygen content in the juice are converted into ethyl alcohol by the yeast. Very small fractions of the grape flavor symbolize the wine since water contains no calories, fats and carbohydrates. Being converted into alcohol grapes lost their sugar content, so essentially consuming food values come only from alcohol.White wine making
The grapes are crushed and passed through destemmer. At the point where the juice falls down is very important. The crushed grapes will have the skin still. Then there are pumped into the dejuicer, and then the conveyers take them into the press to allow the juice to fall down. Then the conveyer is opened to allow the skinks to more out. That is all for the white wine.Red Wine Making
For red wines, the entire wine with skin is put into the destemmer and the juice is taken from the bottom of the destemmer. The fermentation process starts form here. The skin is always allowed to keep in contact with the juice to get the desired color. Depending on the grape variety the juice is left for about 2-3 weeks to ferment under pressure. Carbon dioxide plays an important role to get the extract color and flavor. The juice is put into the fermenter, once the skin is taken away from the juice. Fermentation of the juice takes place in that tank.
Following are some tips, useful in wine making:Using split or whole berries
Leave the berries as a whole, as it might get mixed with the skins in the cold soak and fermentation tank.Barrel hygiene
Preparing great wine involves critical barrel hygiene. High pressure barrel washer is needed to certify that barrel gets cleaned properly.Sulfur in wine making
A significant role is played by sulfur in making the wine constant and to stand the test of time in the bottle. To prevent from harmful bacteria that would spoil the wine in winemaking process or in the bottle, a small amount of wine is added to every wine.Acidity and Ph relationship
As you are making wine pay close attention to the balance between pH and acidity as it is a delicate one. The type of grape and the ripeness will say how to toil with that fruit to make a wine that satisfies your preferred goal.Color of wine
To add to your enjoyment the red wine grapes often go to cold soak before fermentation to make them release the color and fermentation from the skin.Fermentation vessels
The fermentation vessels should be elected depending on the grape variety and the type of wine you make.Adding enzymes or tannins
To bring fruit, acidity and alcohol all to a balance level and to get exact color add a small amount of enzymes and tannin to the fermentation.Choosing a yeast strain
The yeast that is selected to ferment the wine should match the grape variety. The winery also rent the yeast that is native to the vineyard.Fermentation temperature
Fermentation temperature should be paid close attention to prepare sauvignon Blanc or a luscious fruit forward syrah.Finishing the process
As the wine process reach the end the fermentation process either slows down or some need a little help to end their process.