Titulo

Winemaking
The science of wine and winemaking is known as oenology
After the harvest, the grapes are taken into a winery and prepared for primary ferment, at this stage red wine makingdiverges from white wine making. Red wine is made from the must (pulp) of red or black grapes that undergo fermentation together with the grape skins. White wine is made by fermenting juice which is made bycrushed grapes to extract the juice; the skins are removed and play no further role. Occasionally white wine is made from red grapes; this is done by extracting their juice with minimal contact withthe grapes' skins. Rosé wines are made from red grapes where the juice is allowed to stay in contact with the dark skins long enough to pick up a pinkish color.
To start primary fermentationyeast is added to the must for red wine or juice for white wine. During this fermentation, which often takes between one and two weeks, the yeast converts most of the sugar in the grape juice into ethanoland carbon dioxide. The carbon dioxide is lost to the atmosphere. After the primary fermentation of red grapes the free run wine is pumped off into tanks and the skins are pressed to extract theremaining juice. The wine is kept warm and the remaining sugars are converted into alcohol and carbon dioxide.
The next process in the making of red wine is secondary fermentation. This is abacterial fermentation which converts malic acid to lactic acid. This process decreases the acid in the wine and softens the taste of the wine. Red wine is sometimes transferred to oak barrels to mature fora period of weeks or months, this practice imparts oak aroma to the wine.
The time from harvest to the bottle vary from a few months to over twenty years for top wines. However, only about 10% of allred and 5% of white wine will taste better after five years than it will after just one year. Depending on the quality of grape and the target wine style, some of these steps may be combined or...