CATEGORIES Auto & Trucks Business & Finance Computers & Internet Education Environment and Going Green Family Food & Drink Gadgets and Gizmos Health Hobbies Home Improvement Humor Kids & Teens Legal Marketing Men Music and Movies Online Business Parenting Pets and Animals Politics and Government Recreation & Sports Relationships Religion and Faith Self Improvement Site Promotion Travel & Leisure Web Development Women Writing Keyword Search Article Title Author's Name SITE MENU Search Submit An Article Submit Articles in Bulk Submit Press Release Syndicate Articles Distribute Articles Privacy Policy Terms of Use Link To Us Contact Us Site Map Home

How Wine is Made  by: Neil Best The first stage in the wine making process is to crush the grapes. In days gone by the grapes would be loaded into a large vat and the wine maker(s) would gently tread on them to break the grapes' skins to release the juice. Nowadays this procedure is almost invariably carried out using a machine called, unsurprisingly, a crusher. In the case of white wines, after crushing, the juice is separated immediately from the pulp of skins and stalks and fermentation commences. When making red (and rosé) wines, the juice is allowed to remain in contact with the crushed pulp for a while to add color, body and flavor to the 'must' (the juice to be fermented). Most modern wines are fermented at a relatively low temperature (around 20° C), which results in wine with a fruity character. White wines are commonly made in large, cooled, stainless steel containers but some better quality wines are fermented in oak casks or, alternatively, oak chippings may be added to the must. Red and rosé wines are usually produced in stainless steel vats or, sometimes, in oak. When the fermenting wine has reached the required color intensity, the liquid is drawn from the vessel, leaving behind the crushed skins and stalks. Before bottling, wines from different batches may be blended together and matured. Depending on the type of wine, the length of this maturation process can be measured in anything from days to years. If an "oaky" flavor is desired then the wine can be matured in oak barrels. New oak or old oak barrels can be used depending on the final flavor required. Even after bottling, the flavor of some quality wines will continue to evolve, albeit at a slower rate. However nowadays, most wines, even expensive wines, are ready for drinking soon after bottling. About The Author Since Neil Best first asked: who made the first wine? he's been recording his findings at http://www.goodglug.com. This article is part of the free Good Glug Wine Appreciation Course. Visit http://www.goodglug.com/free-wine-course.php now to get your copy This article was posted on September 26, 2005   View More Videos from the "Food and Drink" category: James Cluer at Poplar Grove Winery, Okanagan, BC How to Make Chicken Cacciatore Square Deal Hamburger Recipe How to Cook Tilapia   Read More Articles from the "Food and Drink" Category: How to Have a Healthy Meal at Resturants by Michael Koh Harvest A Wealth Of Apple Ideas by News Canada Ice Cream Cone Cupcakes by merle obrien Top 10 Shots Of All Time by Nastasia Campanella What Are Gift Baskets? by Larry Flynn Chocolate Candy Favors - A Tasteful Touch To Your Party by Korbin Newlyn Banga Soup with Eba(garri)/Pounded Yam/starch by Titilayo Ajumobi Pairing Wine and Cheese by David Cragg Chocolate Ice Cream Recipe - Free Recipe by Sinta Makah Bialetti Stove Top Coffee Maker Why it is an Ultimate Wedding Gift for Coffee Lovers by Harley Peterson << Back to "Food And Drink" Index

Disclaimer: The information presented and opinions expressed herein are those of the authors
and do not necessarily represent the views of ArticleCity.com and/or its partners.