Wine processing
First, harvest and keep them cool and intact and take them quicly to the winery and sorting is done by hand or machine and red wine cluster and fruit buches are fermented together. For white wine, juice is separated from skins of seeds before fermentation and a pneumatic press is used to press white wine out of whole white grapes while for red wine, it is made by fermenting seed with skin present as all the clour and other components come from skin of grapes.
Similarly with red wine fermentation, you ferment first and you press later and pressing depend on grape variety, fruit quality an intended wine style. once pressed, juice is transfered to fermentation vessels and fermentation is carried out by wine yeast.
Red wine fermentation reach pick temperatures in 80-90 degrees fahreinheight for whit wines and during fermentation, wine tanks is mixed 1-3 times per day and after fermentation, wine is drawn off from skins and taken for malactic fermentation which involve conversion of lactic acid with malactric bacteria.
As a period of time after fermentation before wine is bottled, depending on wine style, elevage last from few moths to several years and stir white wine to increase flavour and as topping replaces the wine lost in evaporation during ageing, it prevents oxygen from wine.
Furthermore, racking is the transfer of wine to tanks from barrels forcleaning and then pumped back to it after cleaning and blending can be be done any time during elevage.
Add sulphurdioxide to wine to prevent excess oxidation and fortration is done to remove sediments from wine and bottling is last activity to increase winr quality.
Finally, micro biological spoilage affect wint quality hence keep wine topped.
