Must is filtered through a centrifuge to remove large particles not wanted in the final – product A commercially prepared yeast is added to the must to start a fermentation process – that is predictable and stable Fermentation occurs under refrigeration to control the heat generated during the – fermentation process Fermentation is stopped when the wine has reached the required level of dryness or sweetness or as the wine maker’s scientific and taste-testing observations indicate – Yeast protein, skins and other residue are allowed to settle out and the wine is – pumped out to undergo a (filtering) process to remove the unwanted matter ‘fining’ generated during the fermentation process The wine is aged, sometimes in wood but often in large stainless steel tanks It is then bottled, may be bottle aged and is then sold. Making red wine Red wine can only be made from red wine grapes. The main difference between the production of red and white table wines is that in red wine production, the grape juice is allowed to spend time in contact with the grape skins to pick up colour and tannins which play critical roles in the ageing of the wine. The basics are: Grapes are harvested Grapes are crushed and juice stays in contact with skins – Winemaker determines how long juice stays on the skins Grapes pressed to extract all the and other juice may be added many red table – wines are of different grape varieties ‘blends’ Fermentation occurs Wine is filtered and stored in wood Bottled for age and then sale.
Must is filtered – through a centrifuge to remove large particles not wanted in the final product A commercially prepared yeast is added to the must – to start a fermentation process that is predictable and stable Fermentation occurs under refrigeration – to control the heat generated during the fermentation process Fermentation is stopped when the wine has reached the required level of dryness or sweetness – or as the wine maker’s scientific and taste-testing observations indicate Yeast protein, skins and other residue are allowed to settle out – and the wine is pumped out to undergo a ‘fining’ (filtering) process to remove the unwanted matter generated during the fermentation process The wine is aged, sometimes in wood but often in large stainless steel tanks It is then bottled, may be bottle aged and is then sold. Making red wine Red wine can only be made from red wine grapes. The main difference between the production of red and white table wines is that in red wine production, the grape juice is allowed to spend time in contact with the grape skins to pick up colour and tannins which play critical roles in the ageing of the wine. The basics are: Grapes are harvested Grapes are crushed – and juice stays in contact with skins Winemaker determines how long juice stays on the skins Grapes pressed to extract all the and other juice may be added – many red table wines are ‘blends’ of different grape varieties Fermentation occurs Wine is filtered and stored in wood Bottled for age and then sale.
TM_Serve_a_range_of_wine_products_refined.docx