Wine making process step by step /Detail guide of wine making/preparation and making of wine

The video defines wine as an alcoholic beverage made exclusively from grapes in the European Union, while other fruit-based alcoholic drinks are called fruit wines. It introduces 'viticulture' for grape cultivation, 'vineyard' for the land, 'vinification' for the entire production process, 'winery' for the production facility, and 'oenology' as the science of wine. The five basic steps of winemaking are outlined: Harvesting, Crushing and Pressing, Fermentation, Clarification, and Aging and Bottling, with a note that variations can exist for different wine types.

Harvesting involves picking grapes from the vineyard, which can be done manually or mechanically. Manual harvesting is often preferred to maintain grape quality. The timing of harvesting is crucial as it influences the wine's sweetness, acidity, and flavor. After picking, grapes are taken to the winery for sorting, where under-ripe or rotten grapes are removed.

Historically, crushing was done by stomping grapes with feet, a practice sometimes accompanied by traditional 'harvest dances'. Crushing produces 'must', which is fresh grape juice containing seeds, solids, and skins. The video explains that steps are similar for white and red wines until crushing. Red wine production involves 'maceration', where the must sits to gain tannins, flavor, and color. Pressing separates the grape juice ('free run') from the solids ('pomace'). For white wine, juice is quickly separated to avoid tannin and color leaching. Modern winemaking predominantly uses mechanical crushing and pressing, which enhances hygiene, quality, and longevity.

Fermentation is the process where yeast converts grape sugar into alcohol and carbon dioxide. This can occur naturally with wild yeast or by introducing cultured yeast like Saccharomyces cerevisiae for controlled outcomes. The process continues until all sugar is consumed for dry wines, or it's stopped prematurely for sweet wines, a decision made intentionally by the winemaker. The final alcohol content, typically 10-15%, depends on the must's sugar content and climate, potentially reaching 20% with specific yeasts. Fermentation can take a week to over a month.

After fermentation, clarification removes tannins, proteins, and dead yeast. This can be achieved through filtration, passing wine through a fine filter to separate particles, or fining. Fining involves adding an agent (like gelatin, egg whites, or bentonite) that binds with unwanted molecules (colloids) causing them to precipitate. The wine is then 'racked' (transferred using gravity) to separate it from these sediments.

Aging, also known as maturation, improves the wine's flavor and taste. Wine can be aged in bottles, stainless steel or ceramic tanks, or oak barrels. Oak barrels are preferred by many winemakers for oxygen exposure and flavor development. White wines often age in stainless steel tanks. The aging duration varies based on grape variety, wine style, and winemaker preference, taking place in a 'wine cellar'. Winemakers conduct periodic tests to monitor the aging process. Once aging is complete, the wine is bottled, typically with a screw cap or cork. The video concludes by emphasizing the numerous techniques and choices available throughout winemaking, ultimately depending on the winemaker's decisions.