I know that many English people drink wine but I don’t know if they know how it is produced. Before drinking wine, there is a lot of work to be carried out. The technique depends on the variety of wine: red, white or rosé.
1. Red wine:
After picking red or black grapes (not white), the grains are crushed a little so that the juice can flow out naturally. In order to do this, the grapes are passed through two revolving, fluted rollers each spinning in the opposite direction. The grapes and the juice are then put in big, open barrels and stay there for around fifteen days allowing the mixture to ferment. (We sometimes say that it boils!) With the modern technique, the barrels are vats and the fermentation is temperature-controlled by adapted devices (cooling or heating). This sometimes makes the wine better.
Then, the grapes are removed from the big barrel and put into a wine press and all the juice is extracted. After that, the wine is put into smaller wooden barrels so as to allow the suspended particles to settle at the bottom and the wine to take on a little bit of the taste of wood (important parameter).
After some weeks the wine is removed from the top of the barrel, which allow the particles (we say sometimes the mud) to be removed. The wine is put back into the barrel and stays like this for a few months. Then the bottles are filled with this marvellous drink! And the best is to leave the wine in a cellar for a few years before drinking it.
In industrial processes, the wine is not put in barrels but stays in big vats before bottling. Sometimes, wood shavings are put in the vat to add a taste of wood. It is forbidden in France!
2. White wine:
In this case, after picking the white grapes, the grapes are directly pressed and only the juice is put in big barrels or vats so that fermentation takes place. After that, we find almost the same process as for the red wine.
3. Rosé wine:
The process is the same as white wine, but using red or black grapes.
Other processes exist for example for Champagne, sparkling wine, wine obtained with late grape-picking…but they are specific products.
Claude.
1. Red wine:
After picking red or black grapes (not white), the grains are crushed a little so that the juice can flow out naturally. In order to do this, the grapes are passed through two revolving, fluted rollers each spinning in the opposite direction. The grapes and the juice are then put in big, open barrels and stay there for around fifteen days allowing the mixture to ferment. (We sometimes say that it boils!) With the modern technique, the barrels are vats and the fermentation is temperature-controlled by adapted devices (cooling or heating). This sometimes makes the wine better.
Then, the grapes are removed from the big barrel and put into a wine press and all the juice is extracted. After that, the wine is put into smaller wooden barrels so as to allow the suspended particles to settle at the bottom and the wine to take on a little bit of the taste of wood (important parameter).
After some weeks the wine is removed from the top of the barrel, which allow the particles (we say sometimes the mud) to be removed. The wine is put back into the barrel and stays like this for a few months. Then the bottles are filled with this marvellous drink! And the best is to leave the wine in a cellar for a few years before drinking it.
In industrial processes, the wine is not put in barrels but stays in big vats before bottling. Sometimes, wood shavings are put in the vat to add a taste of wood. It is forbidden in France!
2. White wine:
In this case, after picking the white grapes, the grapes are directly pressed and only the juice is put in big barrels or vats so that fermentation takes place. After that, we find almost the same process as for the red wine.
3. Rosé wine:
The process is the same as white wine, but using red or black grapes.
Other processes exist for example for Champagne, sparkling wine, wine obtained with late grape-picking…but they are specific products.
Claude.
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