The Basic Steps of Winemaking

Christine Hendler is a fitness enthusiast who currently serves as a training supervisor at Quick Weight Loss Centers in Plantation, Florida. In this capacity, Ms. Hendler is responsible for hiring nutritional counselors and training them to assist clients in meeting their nutritional goals. Aside from being a fitness enthusiast, Christine Hendler appreciates good food and fine wine, often traveling to California’s wine country to taste wines.

When visiting a winery, guests usually learn about the basics of winemaking. Here is an overview of the process:

Harvest the grapes. When the grapes ripen in late summer or early fall, winemakers taste them in order to determine if they are ready to be harvested. Harvested grapes are then stored in bins and sent to the winery to be crushed. For red wines, the seeds and skin of the grapes remain intact; however, for white wines, the seeds and skin are removed when crushed.

Ferment the wine. After the winemaker adds a yeast culture to the juice, fermentation occurs when the yeast starts to process the sugars found in the juice. Alternatively, the wine can be allowed to ferment naturally without adding any yeast.

Age the wine. After the process of fermentation, the wine is stored in oak barrels or other types of storage tanks. Using oak allows additional flavors to be imparted to the wine. Wines are usually allowed to age anywhere from a few months to a few years.

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