The Basics of Wine Making

Wine making is a centuries-old process

Wine making is a centuries-old process that resonates with the gourmet in each of us. Yet, for all of this history, wine making is actually a simple process that can be divided into a few steps. First of all, the grapes must be processed so as to extract the juice and complexities of the fruit.

The end goal of grape processing is to create the base, the mixture that is ultimately fermented and turned into wine. First, the grapes are cleaned and immature or over-ripe fruit is removed. Second, the grapes are peeled; however, if red wine is involved, then this step is skipped, as red wine derives its color from the skins themselves. Lastly, and again depending on the wine, the seeds are removed from the grapes.

Next, the grapes are processed in one of four methods: hot water extraction, direct heat extraction, fermentation extraction, and cold maceration. All in all, these processes lead to the same result – a crushed grape slurry otherwise known as the base.

After the base has been created, the next step is primary fermentation. Primary fermentation is the stage where the ingredients of the recipe are combined with the base and left to ferment anywhere from 3 to 10 days, between 70 and 75 degrees Fahrenheit. The ingredients added vary based on the wine, but always include yeast and sulfites. Sulfites are added to arrest the fermentation process and help prevent oxidation, but occur naturally as well. To add sulfites, either mix in thoroughly dissolved Campden tablets or powdered potassium metasulfate. Yeast is added in order to ferment the mixture.

Along with yeast and sulfites, acid additives and sugar are required. The acid additives are required to achieve a balance in the wine, due to the lack of acid in the fruit. Sugar is added to the base for one reason: fermentation. If no sugar was added to the grapes, then the end result would be little more than weak cider. Therefore, increasing the sugar content boosts the rate of fermentation and alcohol production.

The third major step in wine production is the secondary fermentation. At this stage, the juice from the primary fermentation is drained off into a container, and an airlock is mounted on said container. Then, the fermentation is allowed to continue for days or even weeks, between 60 and 65 degrees Fahrenheit. The rule of thumb concerning secondary fermentation is to let it proceed until all bubbling has stopped.

Fourth in the wine making process is the step known as racking. Racking is where the secondary ferment is drained off (minus the sediments) into another clean secondary container, where it is left to sit between one to two months. This step is repeated numerous times before final bottling, so it is important to remember to replenish the sulfites in the wine to ensure protection.

Last but not least in wine production is bottling. After all fermentation has ceased, the wine is moved into bottles, corked, and left to age for six months to a year. During this time, the temperature must remain at 55 degrees Fahrenheit for optimal results. In addition, this is where you, the winemaker, are truly able to shine as you apply your own touches to the final product.