As a result the composition of red wine is determined by the constituents extracted from skins and seeds in addition to those present in the juice. Smallest of mistakes in the process can have a major impact on the final product.

Gastronomy 101 Red Wine Process Oak

Making wine is not just an art but there is also a lot of science involved in the process.

Red wine making process. Generally it ferments with the grape skins and juice combined in a tank or vat. Basically wine is made in 5 different steps. This also saves the must from bacteria and oxygen loving enzymes.

Red wine grapes with thinner skins and soft tannins such as pinot noir are often fermented with their stems to add tannin and phenolics. Rather than pressing the grapes before fermentation the grapes are crushed and left in contact with the juice during fermentation. The process for making dry red wine from grapes substantially differs from that of other types of wines or ciders.

Grapes go into a fermentation tank with their skins seeds and all. Thicker skinned grapes like monastrell are often destemmed to reduce bitter phenolics and harsh tannins. For now most red wines produced go through the destemming process.

Pressing does not occur until the very end of the fermentation process. The basic procedure of red wine production is outlined in the diagram. White wines are typically not fermented with their skins and seeds attached.

An important point in making red wine is that the fermenting must consists of juice skins and seeds. Red wine is made on the skins red wine is made like white wine but with one major difference. Wine making is something that has been done from thousands of years.

By the way some red wine varieties like pinot noir do well fermenting with whole clusters. In fact red wine production process shares many similarities with white wine production but also varies to a large extent due to the differences between red and white gripes. After destemming when the mass to ferment is in its designated fermentation vessel most winemakers add a bit of sulfur dioxide to save us from mysterious wild yeasts pre emptively starting the ferment.

Sometimes the crushed grapes are chilled called cold soaking so flavor and color in the skins transfer into the juice. The greatest difference is due to the inclusion of grape solids skins and seeds and possibly stems from the beginning of the process and it s this contact between the juice and the grape solids during alcoholic. Red wines get their deep color from their grape skins.