This article gives a sneak preview into the wine making process and principles involved. It helps the reader better understand the strategies that go behind the making of this historical and universal drink.
What is fermentation? Let's agree, before you indulge in the definition of "fermentation" that whenever the term is brought up, almost invariably, the process of wine making springs to the mind. Of course, there are numerous other applications for the process of fermentation. However, we're talking about a tradition that came down the centuries and dates back to prehistoric man! Man wasted no time in learning the scientific principles involved in producing this universally acclaimed intoxicant. Simply put, fermentation is process whereby yeast interact with the sugars in the juice to create ethanol.
There are mainly three categories of wine - fortified, sparkling, and table. One some occasions, a bit of brandy is added to enrich the alcohol. When this is done, the wine is dubbed "fortified" wine. When the CO2 in wine is of a significant level, making it fizzy, it is called "sparkling" wine. Champagne is an example of sparkling wine. The most distinct form or category of wine is called "table" wine. This is wine in its natural form.
Most people in general prefer to make their wine with grapes. This is because grapes are known to contain an almost equivalent amount of acid and sugar—a feature that isn't found in any other type of fruit. The drying of grapes to produce wine requires a great amount of heat. When using grapes for wine production, knowing the exact harvest season is critical. Picking the grapes out of season will cause your wine to suffer due to increased level of sugar and lack of acidity.
The grapes or other fruit is crushed by a large cylindrical container that will deflate the juicy parts of the fruit into large bags. In fermentation the yeast present will convert the sugar into alcohol. The wine starts to develop a buttery flavor as the sugars break down into alcohol.
The next stage in wine manufacturing is "settling". This is the stage where the yeast cells or any other type of material flow near the top of the wine. Filtration is then applied and all sediments are gathered on the filter. Some people do not consider filtering necessary in wine making. After that is the "aging" process. The wine is packed in sealed containers with no air contacts for months, or even years. After aging, the wine is transferred into smaller bottles. It is then shipped and sold.
The wine is bottled in a way that makes it easy to tell what type of wine it is. Wine is bottled in colored bottles to reduce the risk of oxidation, damage, and several other complications. Labels on the bottles indicate the manufacturer and brand of wine.
Once bought, storage of wine is a critical factor in its safekeeping. Wine is best kept in cool damp places such as the basement, underground cellar etc. Wherever you store your wine, do remember that the desired temperature is 55 degrees Fahrenheit. Fluctuating temperatures are hazardous to the keeping of wine. A 60% humidity level is desired to keep the cork moist. Too low a temperature is a risk factor for safe storage of wine as well. Remember, wine that is properly stored and taken care of is a truly amazing drink.
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