Wine Making Essay Example for Free

Wine Making Essay vino making is the production of wine, scratch with the selection of grapes and other produce, and ending with institutionalizeting the delicious wine into bottles Although wine is usually made from grapes, it may also be made from other fruits Winemaking trick pieceually be divided into 18 different categories.. Harvesting, destemming, crushing, primary (alcoholic) zymosis, pressing, pigeage, cold stabilization, heat stabilization, second fermentation, bulk aging, Malolactic fermentation, laboratory tests, blending, fining, preservatives, filtration, and last but not least, bottlingLets now find out how to make wine Harvesting Harvesting is the picking of the grapes and the first step in wine production. The grapes are either ingatheringed by hand or mechanically, the decision lies on the winemaker. Before harvesting, the winemaker checks the grapes for ripeness, flavor, seed color and taste, and lastly, the sugar level Mechanical harvesters are large tr actors that straddle grapevines, and with a rubber rod, strike the vine to get the grapes. Mechanical harvesters hasten the advantage of picking grapes in a short amount of time.The disadvantage is all the leaves and stems come with the grapes. around smart winemakers take off the leaves with another machine before harvesting. Destemming Destemming is the process of removing the stems from the grapes. This process may take government agency before, or after crushing, depending on the winemaker. If you harvest by hand, you can just skip this step alin concert Crushing Crushing is when gently crushing the grapes and breaking the skin to start getting flavor. In traditional and small wineries the grapes are sometimes crushed by stomping on them.However, in large, more upscale wineries, the grapes are crushed by a large, mechanical, wine crusher. Primary (alcoholic) fermentation Have you ever wonde trigger-happy what the powdery coating around grapes is? So have I Yeast is what the p owder is, which is useful for alcoholic fermentation. Since this can give unpredictable results, cultural yeast is added to the mix. During fermentation, the yeast cells feed on the sugars and multiply, creating carbon dioxide gas and alcohol. The tempeture affects both the taste of the product and the speed that fermentation is over.For red wines, the temperate is typically 72-77 F, and for white wine, the normal tempeture is 59-64 F. For every gram of sugar that is converted, about half a gram of alcohol is produce, so to get a 12% alcohol concentration, the product has to contain 24% of sugar. Pressing Pressing is the act of applying pressure to grapes in order to separate wine from grapes and grape skins. Presses act by positioning the grapes or grape skins in the midst of a rigged come up and a movable surface and s clinical depressionly decreasing the volume between the two surfaces.As the pressure increases, the amount of tannin extracted from the skins into the juice also increases. Pieaege Pieaege is a French winemaking term for the traditional stomping of the grapes in open fermentation tanks. To make different type of wine, grapes are put through a crusher and then poured into open fermentation tanks. Once fermentation begins, the grape skins are pushed to the surface by carbon dioxide gases, released in the fermentation process. The layer of skins at the top is called the cap.The cap needs to mix with the liquid each day for flavor snappy and Heat Stabilization Cold stabilization is a process used in winemaking to reduce tartrate crystals thats in wine. These crystals look like grains of earn sand, and are formed by acid and potassium. The temeture of the wine is dropped close to freeing for 1-2 weeks. This will cause the crystals to separate from the wine. During heat stabilization, unstable proteins are sequesterd by absorption, preventing them from being in the finished bottle of wine. Second Fermentation.This process takes three to six mon ths, and is very valuable The wine is kept under airlock, and proteins from the grapes are humble down, and the yeast cells that are still re of importing and other particles are able to settle. In this process, the wine goes from being cloudy, to clear Secondary fermentation usually takes place in large stainless steel vessels or large oak barrels. The oak gives wine a very good finished taste, but if the winemakers judge to put the wine in stainless steel, oak chips are added Malolatic Fermentation.This process occurs when lactic acid bacteria mixes with malic acids and produces lactic acids and carbon dioxide. Malolatic fermentation can cleanse the taste of wine that has large amounts of malic acids. Malic acids creates an unpleasant, harsh, and bitter taste sensation. All red wines go through malolatic fermentation to lessen the amount of acid in the wine, and to remove the possibility that malic acids may be in the bottle. On the other hand, more white wines do not go throu gh fermentation, because they dont have a lot of acid. Laboratory Tests.Whether wine is stored in vessels or barrels, tests are done regularly. These tests are done to test sugar level, alcohol level, pH level, and many an(prenominal) other factors. Theses tests are performed throughout the making of the wine, from the first step through the last Blending and Fining Different wines can sometimes be mixed together to achieve the desired taste. This process is as simple as the tests the wine have, every now and then. Fining is removing the chemicals and particles that make the wine cloudy. Gelatin has actually been used in many wines for centuries, as a traditional method for wine finingUsually, no gelatin actually remains in the wine, as it mixes with other chemicals. Also many fining agents will use milk, eggs, bone char, bulls blood, an animals bladder, honey, and a skim milk powder. Preservatives The most common preservative in winemaking is sulfur dioxide. Sulfur dioxide has one main reason, and that is that its an anti oxidant. If sulfur dioxide is added before alcoholic fermentation, it may damage the stamps of oxygen, and the wine will go bad Without the use of sulfur dioxide, wines will turn out bacterial spoilage.Some winemakers practice natural winemaking where no preservatives are added. The wine is then put in a freezer with the temperature being 5 C. Filtration Filtration in winemaking is used to accomplish two objectives clarification and stabilization. In clarification, large particles that effect the visual appearance of the wine are removed. In stabilization, organisms that effect the stability are removed, therefore killing all possibilities of the wine going bad. The wine is then put in the refrigerator at a low temperature. Bottling.Finally, the last step in winemaking A final does of sulfite is added to help preserve the wine and to prevent unwanted fermentation going on in the bottle. Once the wine bottles are filled,, they are traditio nally sealed with a cork. The final step is adding a capsule The wine is now ready to be shipped off, and then sold to buyers that will greatly enjoy the taste Many people actually dont know how much work is put into making the wine Thats why its so expensive, nowadays I hoped I helped you to understand the process of. WINEMAKING