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Different Stages of Wine Making Process

Wine Making Process

From the last Thousand Years people are producing wine. There is a proper procedure that producers follow to produce the best wine. Well, winemaking is a natural process that gets completed when a little human intervention gets added to it. But it is important for everyone producer to follow the most important five stages of winemaking. Yes, there are five stages through which the winemaking process gets completed. Steps included in the completion of winemaking are harvesting, crushing and pressing, fermentation, clarification, and aging and bottling. Here is today’s article, we are going to describe each stage properly.


The first and foremost step to follow to produce the wine is the harvesting. It is one of the most important parts as in this step the producers insure about the quality and taste of the wine. Among all the fruits, grapes are the only one that has all the important acids and ingredients that are required to make natural wine.  Grapes, the producers get to know about the acid level, sweet level and flavor of the wine. Harvesting cannot be done in any season. There is a proper science behind harvesting also. One can harvest by hand or can also use machines. Most of the winemakers preface harvesting by hand apart from machines. Also, read TenPoint Crossbow Technologies

Crushing and Pressing

After getting sorted, the ripped grapes get crushed. Earlier people crush the grapes by stomping through their feet but now most of the winemakers are using machines for this work.


Subsequent to pulverizing and squeezing, aging becomes possibly the most important factor. Must (or squeeze) can start maturing normally inside 6-12 hours when helped with wild yeasts noticeable all around. Notwithstanding, many wine producers mediate and add a business refined yeast to guarantee consistency and anticipate the final product.

Maturation proceeds until the majority of the sugar are changed over into liquor and dry wine is created. To make a sweet wine, wine creators will now and then stop the procedure before the majority of the sugar is changed over. Maturation can take somewhere in the range of 10 days to one month or more.


When maturation is finished, Clarification starts. Clarification is the procedure in which solids, for example, dead yeast cells, tannins, and proteins are expelled. Wine is exchanged or “racked” into an alternate vessel, for example, an oak barrel or a tempered steel tank. Wine would then be able to be elucidated through fining or filtration.

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Fining happens when substances are added to the wine to clear up it. For instance, a wine creator may include a substance, for example, mud that the undesirable particles will cling to. This will drive them to the base of the tank. Filtration happens by utilizing a channel to catch the bigger particles in the wine. The cleared up wine is then racked into another vessel and arranged for packaging or future maturing.  Read:

Aging and Bottling

Aging and Bottling is the last phase of the winemaking process. A wine producer has two choices: bottle the wine immediately or give the wine extra maturing. Further maturing should be possible in the containers, treated steel tanks, or oak barrels. Maturing the wine in oak barrels will create a smoother, rounder, and progressively vanilla seasoned wine. It additionally expands wine’s introduction to oxygen while it ages, which diminishes tannin and enables the wine to achieve its ideal fruitiness. Steel tanks are normally utilized for lively white wines.

Subsequent to maturing, wines are packaged with either a stopper or a screw top, contingent upon the wine creator’s inclination.