wine production
RED WINE MANUFACTURING The concept: transforming the grapes into wine by fermenting their sugar into alcohol. Tranferring the tannins and red pigments from the grape skin into the juice by maceration. Fermenting the juice using the yeast that are naturally present on the grape skin. 1 De-stemming: separating the grapes from the stems and stalks. De-stemming separates the grapes from the stems and stalks, which otherwise would impart highly unpleasant grassy flavors to the wine as well as overly bitter tannins. 2 Crushing: splitting the grape skins. Crushing splits the grape skins to facilitate the fermentation process and ensure that the pigments from the skin transfer into the juice, as the pulp itself is colorless. 3 Primary fermentation and maceration In this step the must is fermented in an ope...