Wine production is an old human activity that dates back to when man first started to farm the ground. Like every other agricultural process, wine production is a part of a people’s culture, heritage and economy. In this article, we will undertake an overview of the wine production process.
Wine production begins with the harvesting/picking stage. The grapes are harvested when they are ripe. This can be done mechanically or by hand. After being harvested, the grapes are transported to the winery, where they are sorted and rotten ones removed before crushing.
The crushing and pressing process involves the crushing of the whole clusters of fresh ripe grapes harvested. This process used to be undertaken by human crushers in the past but currently, mechanical crushers stomp or trod the grapes into what is known as must. Mechanical crushers make the process hygienic.
The next stage is the fermentation stage. Fermentation is the process of allowing the must to ferment naturally with the aid of wild yeasts in the air.
At this stage, some wineries and vineyards may allow the natural fermentation to run its full course, while some might intervene by introducing a strain of yeast to more predict the outcome.
Then the next stage is clarification and stabilisation. This involves the removal of insoluble matter like dead yeast cells (lees), pieces of grape skin, pulp, stems and gums suspended in the wine after fermentation.
After this stage then, the wine is ready for bottling or aging, depending on the choice of the winemaker or the type of wine being produced. Aging can be done in bottles, stainless steel or ceramic tanks, large wooden ovals, or small barrels called barriques.
Wine production is a tradition and custom that has survived centuries and centuries of years. Modern technology has also aided in its production, but the wine produced is still the same sweet, savoury and customary enjoyed by so many all over the world. For more information, you can connect with us.