Ingredients

The following ingredients are needed for the wine making process. These are the 'bare
minimum' ingredients necessary for making wine. If you are just beginning, then it is suggested
that you purchase these supplies to start. See each item for more detailed information.

 Sodium or (Potassium) Metabisulfite

 Campden Tablets
 Yeast and Yeast Nutrients
 Acid Blend
 Sugar
 Water
 Grape Tannin
 Finings

Processes in Whine Making

Gathering the Grapes

1. Making wine is a multistep process that occurs over many years, so it is not a task for
amateurs, and many of the winemakers out there are family run businesses. Large
vineyards are where wine is created and where fields of grape vines are planted and
harvested. It's this harvest that is the first step to creating wine. Grapes cannot be
harvested whenever winemakers want. Depending on the grape variety and the weather at
the time, there are specific times when the grapes can be taken from their vines. The
grapes are either picked by hand or by specialized machines, and then they are tested for
ripeness, pH levels, and sugar content. Finally, the stems are removed.

Pre-Pressing the Grapes

2. After the de-stemming process, there are three places the grapes can go, depending on the
type of wine that is being made. Aromatic white wines get a 24-hour cycle of skin
treatment in order to release the sweet flavors and aromas known of these types because
both are kept in the skin. Grapes used in red wines are sent to a light fermentation process
that removes the red pigments in the skin in order to make the wine that distinct red color.
Grapes used for other white wines and champagne wines are sent directly to the press,
which is where all the grapes end up eventually.

Pressing and Fermenting

3. The grapes are then pressed and the juices that are squeezed out of them are collected.
White wine juices are sent off to be racked in a cold environment, which is where any
skins that are left inside can be removed before the fermentation process begins. Red
wine juices are sent straight to fermentation. Here, the juices are put into large vats and
combined with yeast. The yeast eats sugars in the juices and releases ethyl alcohol and
carbon dioxide. The carbon dioxide is filtered out, except in champagne wines, which are
 made to have a bubbly effect, and the alcohol is kept in. Fermenting takes a few days to a
week and is done at higher temperatures for red wine than for white wine.

Filtering and Bottling

4. After fermentation is over, the yeast is removed from the juices and filtered out a few
times. Excess proteins or other minerals in the wine are then filtered out in a separate
process. Once the wine is completely filtered and all foreign particles are removed, it gets
bottled. The bottles are sealed airtight with a cork, and in them they will continue to age
and achieve a stronger flavor until they are opened and oxygen is introduced.