It is tempting to believe that winemaking originated somewhere like France or Italy. Let's take a look at the winemaking process to see how grapes can be made into delicious wines. You can enroll yourself in a short-term wine-making course to know more about the winemaking process.
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Harvesting takes place between the early stages of September and early November in the Northern hemisphere and mid-February through early May in the Southern hemisphere. This is based on grape variety and wine type, as well as climatic conditions.
Destemming and Crushing
After selecting high-quality grapes, the winemaker will then proceed to destemm them. To reduce tannin development in wine, destemming involves separating grapes from their stems (called rachis).
To extract the juice, the destemmed grapes can be gently squeezed. The grapes were traditionally crushed by foot.
The pomace is pressurized to separate the juice from the skins. The pomace, which is the juice that comes out of the grapes after they are pressed into juice, releases a significant amount of free-run juice. The pressed juice is what is left.
Free-run grape juice is generally of higher quality than pressed juice, and this is what most winemakers use to make wine.
Fermentation refers to the use of natural yeast (or cultured yeast) to transform grape juice into wine. Three steps are required to complete the fermentation process.