Wine by Maria Bruno

Vinification of red wine

maribrn96 — 2016-01-28 09:00:33 UTC

Vinification of red wine starts with alcoholic fermentation, a process during which the grape juice turns into wine. Unlike with white wines which are pressed on arrival in the winery, grapes for red wines, either crushed or in whole bunches, are placed in vats to macerate. The juice is clear to start with and requires contact with the skins and pips to bring color and tannins to the wine. During this maceration process, the alcoholic fermentation begins, either naturally or sometimes triggered with the addition of yeasts. Each day, the cap of skin and pips is broken up and pushed down into the juice to help the development of color and tannins. The process is known as pigeage and used to be done with the feet. Nowadays, a special tool is used to protect the raw material. When fermentation is complete, the wine is pressed and then placed in vats or barrels for ageing.During the ageing process, the red wines undergo a second malolactic fermentation, during which the malic acid in the wine turns to lactic acid, making the wines smoother.

Vinification of white wine

maribrn96 — 2016-01-28 09:08:59 UTC

The vinification process for white wines is slightly different to that for reds. Unlike with red wines, where the winemaker is seeking to extract tannins and color from the skins and pips through maceration, grapes for white wines are pressed immediately after harvest, usually without being destalked.

The juice is then put in oak barrels or vats and alcoholic fermentation occurs.
White wines in the Bourgogne region are then left to undergo a secondary malolactic fermentation, unlike white wines produced elsewhere. During malolactic fermentation, the malic acid in the juice turns to lactic acid, making the wines smoother.

Watch our animation about vinifying white wines to improve your knowledge!

maribrn96 — 2016-01-28 09:10:21 UTC