Wine has been loved by many across the centuries. Though the technology has changed, the same methodology is still used to supply the fruit based libation. Most wine outlets will employ a chief winemaker to be sure that the grapes they grow are turned into delicious wines, and here is how they do it:
Firstly you need to grow the right grape variety for the wine you want to produce. Some of these types include Pinot, Sauvignon Blanc, Chardonnay, and Shiraz. Typically a wine would be made of one of these varieties, but it is also quote common for 2 varieties to be combined to form a novel mix of flavour.
After picking the ripe grapes, the next stage of the method is to crush the grapes. This used to be done by treading on the grapes with bare feet, and it's still done this way by some small wineries, but the larger wineries use automated machines to smash the grapes.
The crushed grapes are then placed into huge boxes and left to ferment for time. Some wine growers will add additional yeast to the mixture to accelerate the fermentation process, while others opt to leave it as is. The naturally occurring sugars in the grapes produces carbon dioxide so it is vital that the crushed grapes are left in an open container, or a container that's got a vent for the carbon-dioxide to flee.
After the winemaker is OK with the fermentation process the wine is placed into sizeable wooden barrels and left to further mature. The average size of these barrels is between 220 and 250 litres, so they are quite enormous. The wine is then placed into smaller glass bottles and are sealed with a traditional style cork or a metal cap.
If the method is carried out well, the end result will be a superb wine like the Penfolds Koonunga Hill Shiraz.
Firstly you need to grow the right grape variety for the wine you want to produce. Some of these types include Pinot, Sauvignon Blanc, Chardonnay, and Shiraz. Typically a wine would be made of one of these varieties, but it is also quote common for 2 varieties to be combined to form a novel mix of flavour.
After picking the ripe grapes, the next stage of the method is to crush the grapes. This used to be done by treading on the grapes with bare feet, and it's still done this way by some small wineries, but the larger wineries use automated machines to smash the grapes.
The crushed grapes are then placed into huge boxes and left to ferment for time. Some wine growers will add additional yeast to the mixture to accelerate the fermentation process, while others opt to leave it as is. The naturally occurring sugars in the grapes produces carbon dioxide so it is vital that the crushed grapes are left in an open container, or a container that's got a vent for the carbon-dioxide to flee.
After the winemaker is OK with the fermentation process the wine is placed into sizeable wooden barrels and left to further mature. The average size of these barrels is between 220 and 250 litres, so they are quite enormous. The wine is then placed into smaller glass bottles and are sealed with a traditional style cork or a metal cap.
If the method is carried out well, the end result will be a superb wine like the Penfolds Koonunga Hill Shiraz.
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