CRUSHED

Yeast & Sulfite are added

FERMENTATION

PRESSED

CLARIFICATION

FILTRATION

AGED

BOTTLED

Basic Steps

1. Harvest grapes

2. Crush and remove stems

3. Add yeast & Sulfite

4. Ferment

5. Filter

6. Age

7. Bottle

These basic steps outlined above are generally always the same when making wine. The grapes are crushed into what is called the “must” which includes the grape skins, seeds and juice. The wine is only pressed to make white wine, which separates out the juice. The sugar in the fruit of the grape is converted to alcohol by the yeast (S. cerevisiae) by a process known as fermentation. Other microorganisms such as Lactic Acid bacteria are used to soften the wine after fermentation, a process known as malolactic fermentation. The bacteria convert the the harsh malic acid into the weaker lactic acid softening the wine. The wine is then aged where the particles settle and the wine mellows. While the process of making wine does follow these steps the entire process is modified at each step based on the vintners preferences. For example if a wine maker wanted to increase the oak flavors he may use a barrel that is burned slightly on the inside and let it age much longer.

Copyright © 2008 Wines of the Pacific Northwest