There are times that people are too serious about wine in Australia that the pleasure of drinking is gone. You may find out that there are also those statements about it that are not true that is why it is only proper to know the basics about wine explained in simple terms that everyone can understand.
Wine making is one of the most complicated steps that are not that easy to explain. In France you can find that there are many vineyards as wine, as it is where wines are mainly made. There are many known names of wine maker that came from that side of the world as they made sure that they give their personal touch on every wine bottle in the process of vinification. There are many aspects to be considered in this process that has great influence on the quality and taste of the final product. Traditional winemakers takes care every bit of detail in the process like the selection of the land that they will put up their vineyard, climate, grape variety, date of harvest, type of fermentation casks or tanks, fermentation temperature and duration and the type of casks that the wine would ripen.
There is only one way of wine making although there are those people nowadays who are trying to explore other ways of aging their wine faster but still they undergo the same process. In the industry of winemaking there is a large diversity you can find in wine that is why the market demands experience in the business. The process starts in planting the grapevine, developing racemes, harvesting the fruits, de-stemming and crushing of the grapes, must alcoholic fermentation, building of color and taste, raking, malolactic fermentation, riping, bottling and tasting.
Must is the juice that is attained from crushing that goes through alcoholic fermentation by natural yeasts that transforms sugar into alcohol. Building of taste and color is called ‘maceration’ where the skin, seeds and stem give their taste to the must. In the process of raking, the pomace (that is consists of solid part of the grapes’ seed, skin and stem) and the must are separated where the pomace becomes ‘vin de presse’ and must become ‘vin de goutte’. Natural bacteria are involved in malolactic fermentation where the juice is transformed into stable and flexible lactic acids. The wine is then filtered and put into casks so that it could stabilize and age into a perfect wine.
The most popular of all wine is the red wine that is usually used for cooking and as well as drinking. This type of wine mostly undergoes all the process set to naturally gain the perfect taste the winemakers are looking for. They go through natural process of fermentation where the natural yeast present in the grapes change the sugar content of the juice and turn it into carbonic gas and alcohol. Fermentation is assisted by maintaining a temperature ranging from 25 to 30 degrees Celsius with proper ventilation. This temperature must be evenly maintained as under temperature will not give the wine enough body and if the temperature reaches over 30 it will become tannic.