WINES

RED WINE

CRUSHING OF GRAPES

• Grapes are destemmed to reduce harsh vegetal-tasting tannin
• Grapes are crushed and put into an environment that is conducive for yeast to thrive.

FERMENTING SUGAR INTO ALCOHOL

• Yeast culture consumes the sugar made into alcohol
• Yeast strains: natural or added ( inoculation)

FILTERING AND FINING

• Red wines age for anywhere from 4 months to 4 years before being bottled
• Fining occurs to make wine clearer
• After fining, filtration follows and the wine gets bottled.

WHITE WINE

Major difference between red wine and white wines are that white is fermented without the skins.
First the grapes are pressed off the skins and the sweet grape juice is collected in vats to be fermented into wine.

Fermenting Grape Juice into Wine

• White wines are typically fermented much cooler than red wines
• The higher the sugar content of the juice the higher the resulting alcohol level. White wines are also much more susceptible to discoloration (e.g. turn yellow-brown) and don’t commonly cellar as long as red wines.

ROSE WINE

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• Rosé happens when the skins of red grapes touch wine for only a short time. Where some red wines ferment for weeks at a time on red grape skins, rosé wines are stained red for just a few hours.

Blending Method

• Red wine is added to a vat of white wine to make rosé.
• Example of rosé wine made with this technique is Ruinart