How Winemaking Works

Grapes for winemaking are grown in many areasof the U.S., as well as other countries such as France, Chile and Australia. The major wine-producing area in the U.S. is California, which accounts for 80 to 90 percent of U.S. wine production. Many categories of winemaking grapes are grown throughout the country and include the following:

Typically, the type of grape that is used to make the wine gives the wine its name, such as Chardonnay, Cabernet Sauvignon and Zinfandel. However, some wines are blends of various types of wines, such as a Semillon Chardonnay. The blending of various wines to produce a given flavor is part of the art of the winemaking.

Growing grapes, a process known asviticulture, involves a complex interaction (terroir) between the following factors:

Soil- Soil influences how much water and heat are available. Grapes need a steady, but not excessive, water supply.

Topography- This influences the amount of sunlight available (temperature) and the drainage (water supply).

Climate/Microclimate- This influences temperature, sunlight and water (rainfall, fog, mist). Some grapes, such as Vitis Vinifera, tend to grow best in areas where the seasonal temperature varies by about 30 to 35 degrees Fahrenheit (17 to 19 degrees Celsius).

The types of grapes that are planted and grown in any given area depend upon the terroir. In the Northern Hemisphere, grapes begin to bud in late March or early April. The grapes grow, bloom and develop fruit throughout the summer. The grower's goal is to keep the leaf growth small, which allows more sun in and keeps the grape clusters small yet numerous. The growers must also watch for signs of drought, disease and pests. In late September or early October, the grapes are ready to harvest. The actual times vary with the climate, latitude and judgment of individual growers.

In the fall, it is crush time. The grapes are harvested. Some vineyards use mechanical harvesting techniques, but most hire workers to pick the grapes by hand. The grapes are then brought to the winery. Many wineries are located on or near the vineyards. If the wineries are far away, the grapes are shipped in refrigerated trucks.

Once the grapes reach the winery, they get crushed. Inside thecrusher, there is a perforated, rotating drum. The holes in the drum allow the juice and the skins of the grapes to pass through, but keep the stems inside the drum. The crushed grapes and juice are calledmust.

What happens next depends on the type of grape. Red-grape must is sent directly to thefermentation tanks. White-grape must is sent first to awine press, where the juice is separated from the skins, because white wines are fermented from skinless grapes.

The wine press consists of a stainless steel cylinder with an inflatable rubber bladder inside. The must is poured inside the cylinder and the bladder is inflated with air. The bladder squeezes the skins against the side of the cylinder and forces the juices out. The juices are collected and sent to the fermentation tanks. At some wineries, the skins are recycled to local nurseries for fertilizer.

The must, whether from red grapes or pressed white grapes, is ultimately sent to the fermentation tanks. Thefermentation tanksare airtight, made of stainless steel and can hold 1,500 or 3,000 gallons (5,678 or 11,356 liters). The tanks are cooled with glycol to maintain a temperature in the 40-F range (4-C range). The winemaker adds sugar and yeast to start the process offermentation. The type of yeast and the amount of sugar added depends on the type of grape.

Fermentation

When the yeast first hits the must, concentrations ofglucose sugar(C6H12O6) are very high, so it is through diffusion that glucose enters the yeast. In fact, it keeps entering the yeast as long as there is glucose in the solution. As each glucose molecule enters the yeast, it is broken down in a 10-step process calledglycolysis. The product of glycolysis is two three-carbon sugars, calledpyruvates, and someATP (adenosine triphosphate). ATP supplies energy to the yeast and allows it to multiply. The two pyruvates are then converted by the yeast into carbon dioxide (CO2) and ethanol (CH3CH2OH), which is thealcoholin wine. The overall reaction is:

The fermentation process takes about two to four weeks. During this time, the winemaker samples the fermenting must and measures the pH or acid levels to determine that the fermentation process is proceeding as it should.

Once the fermentation process is completed, red wines are sent to the press to separate the skins from the wine. The red wines are then filtered to remove the yeast. White wines are allowed to settle and are filtered to remove the yeast. Once the yeasts are removed, the wines are stored in either stainless steel storage tanks or oak barrels (oak gives many wines a characteristic flavor) depending on the type of wine. In some red wines, a second type of fermentation, calledmalolactic fermentation, is undertaken while in storage. In malolactic fermentation, the winemaker adds a bacteria to the wine that breaks downmalic acid, a byproduct of aerobic (oxygen-requiring) metabolism, intolactic acid, a byproduct of anaerobic (no oxygen) metabolism. Lactic acid is a milder acid than malic acid. The aging process can be anywhere from three months to three years.

After the wine has aged sufficiently, as determined by the winemaker, it is time to bottle and package it for sale. The operator pumps the wine from the storage tank to the bottling machine. There, bottles are loaded by hand and a pre-measured amount of wine flows into each bottle. After each bottle is filled, the operator removes it and places it in the corking machine. The machine draws a vacuum inside the bottle that sucks the pre-loaded cork into the neck of the bottle.

After the bottle is corked, the operator places the neck into the foil machine, which seals an aluminum foil wrapper over the cork. Next, the operator moves the bottle to the labelling machine, where the winery's self-adhesive label is placed on the bottle. Finally, the operator loads the bottle into a case for shipping and distribution.

Many wineries offer tours so you can see the winemaking process. They may also have tasting rooms where you can sample and purchase their products.

Champagnes and sparkling wines are treated somewhat differently than other wines:

The steps taken by commercial wineries can be carried out at home in a cool basement. Many people enjoy making their own wines from grapes that they have grown themselves, grapes that they have purchased or from other fruits, such as blackberries, strawberries, plums or peaches. Several home-winemaking kits are available, and there are stores that cater to the home winemaker by selling equipment and giving advice. Equipment and information is readily available over the Internet.

For more information on winemaking and related topics, check out the links on the next page.