The wine making process

Grapes are the raw material for wine elaboration, that arises out from a natural process in which suggar, through wort’s fermentation, becomes alcohol.
Red wines are exclusively done with red grapes. White wines, instead, can be elaborated with both red and white grapes. The reason is dyestuff is on the skin; so when grapes are crushed and left in touch with the skin, they take color. Otherwise, if the juice is immediately separated from the skin, the wine will be white. Pink wine is made of red grapes, but during the winemaking the juice and the skin are left together for a very short time, so wine doesn’t dye completely but acquires several nuances and typical notes of fragrance and tastiness.
For grapes to become wine, a three-stage process needs to be carried out:
1. Pre-fermentation stage: it involves all the tasks performed from grape harvest to must extraction.
2. Fermentation stage: this process takes place thanks to the yeast that turns the sugar in the pulp into alcohol and other secondary products. This is how the must becomes wine.
3. Post-fermentation stage: Once the maceration is finished the liquid part is drained and is separated from solids (pomace). After the fermentation process all wines require special cares until they are bottled. Some have been made as lying down wines, and others will hit the market fast. That is how a process which begins in the vineyard and finishes on your glass is completed.

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