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How Wine Is Made
 
There are several different methods used to make wine. The following are the basic processes involved in making white, red, and sparkling wines.
       
 
  White Wine Red Wine    Sparkling Wine
       
       
  Red Wine
   
Grapes are harvested and crushed.
Sulfur dioxide may be added as a preservative, as with white wine.
Juice is acidified or chaptalized through the addition of acid or sugar.
Juice is poured into fermentation vats and yeast is added.
Juice macerates: it sits in contact with the grape skins in order to extract color, tannin, and flavor from the skin. Maceration is usually simultaneous with fermentation. With Pinot Noir, maceration may
  occur before fermentation to extend contact; the must is chilled and the process known as “cold soak.” Extended maceration and extra extraction soften tannins and deepen flavors of red wines.
For red wines, hotter fermentation results in higher the levels of extraction.
Almost all red wine undergoes secondary or malolactic fermentation to soften harsh acids in the wine.
Wine is racked and the solid sediment pressed; the pressed wine is high in tannin and can be added to racked wine if desired.
Wine is clarified.
Sulfur may be added to prevent spoilage.
Wine is aged, blended (if desired), and bottled; red wine may be aged at higher temperatures than white wine.
Red wine is further aged in the bottle; bottle aging develops the complexity of aroma known as bouquet; with cooler temperatures, the bouquet will develop more evenly.
       
     
  White Wine Red Wine    Sparkling Wine
       
       
       
       
 
 
 
 
 
 
 
 
 
 
 
 
 
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