Wines and SpiritsThe Art of Making Wine
Wine making in itself is a natural process. The basic concept of winemaking starts with a suitable liquid holding container. The grapes are placed in this container and are crushed in order to release their juices. Then the fermentation process begins.
Fermentation is caused by a single celled organism called yeast that naturally harbor in the vineyard and settle on the grapes. It is the yeast that turns the sugar from the grapes into alcohol. It is also the yeast that creates carbon dioxide. The carbon dioxide will dissipate into the air. Once the yeast has completed its job, wine is the result.
Wine makers take these basic steps and develop their own processes to make the many different wines available. No two wines will taste alike. Of course, the grapes themselves make the biggest difference in the taste of the wine. Riper, sweeter grapes add to the alcohol content of the wine. Each variety of grapes makes a different wine. The regions in which the grapes grow have a huge impact on the flavor of the wine. The soil, the climate, the intent of the winemaker, local tradition, all take a part in what flavor the wine will have.
The winemaker chooses the receptacle used to ferment the wine. It may be made from oak or stainless steel. These are the two most popular substances to ferment wine. Taste is determined by the size of the container, temperature it is stored during the fermentation process, and how long the wine ferments. The length of time the wine is left to ferment maybe from three days to three months. Once the fermentation process is complete, the wine may sit for several months to several years or longer for it to mature.