The “crush” refers to the harvest season in the wine industry, when grapes are picked and crushed to begin the winemaking process. Crushing the grapes releases their juice and starts fermentation. The term can also refer to the specific process of breaking open the grape skins to extract the juice […]
Wine Making Process
Racking is the process of transferring wine from one container to another, leaving sediment behind. This clarifies the wine and can aid in its maturation by reducing exposure to lees (dead yeast cells and other particles). Racking can also introduce a small amount of oxygen, which may help in the […]
Destemming is the process of removing the grape stems before or during crushing in winemaking. Stems can contribute to harsh, green tannins in the wine, so their removal can result in a smoother, more approachable wine. However, some winemakers choose to include stems for certain styles, as they can add […]
Reductive winemaking is a method that minimizes the wine’s exposure to oxygen, preserving its fruitiness and freshness. This technique often involves the use of inert gases during winemaking processes and can result in wines with reduced aromas if not managed correctly. Reductive winemaking contrasts with oxidative methods, which embrace controlled […]
Extraction in winemaking refers to the process of drawing out colors, flavours, and tannins from grape skins, seeds, and stems into the wine. This process is managed through techniques such as crushing, pressing, and maceration. The extent of extraction affects the wine’s color, taste, and texture. Winemakers carefully control extraction […]
Saignée is a winemaking technique used to concentrate red wines by bleeding off (saignée) a portion of the juice from the must. This process also results in a rosé wine from the removed juice. Saignée can enhance the remaining red wine’s intensity, color, and tannin structure while producing a quality […]
Fermentation is the critical winemaking process where yeast converts the sugars in grape juice into alcohol and carbon dioxide, creating wine. This natural transformation occurs under controlled conditions and can vary in duration, affecting the wine’s character. Besides alcohol, fermentation produces other compounds that contribute to the wine’s aroma and […]
Sur Lie is a French winemaking practice where wine is aged on its lees (dead yeast cells) for an extended period. This method enhances complexity, imparts a creamy texture, and can add flavours such as bread or yeast to the wine. Sur Lie aging is commonly used in the production […]
Fining is a winemaking process used to clarify and stabilize wine by removing suspended solids and compounds that could cause haziness or off-flavours. Fining agents, which can be animal-based, mineral, or synthetic, are added to the wine to bind with the unwanted particles, making them easier to remove. The choice […]
Secondary fermentation in winemaking can refer to either the process of malolactic fermentation, where malic acid is converted to lactic acid, softening the wine, or the fermentation that occurs in the production of sparkling wines, where added yeast and sugar create carbon dioxide, resulting in bubbles.