Produccion De Vino

Wine Production was first seen 6,000 years ago. But it wasn't until 1857 that Pasteur correctly described the science behind fermentation and Wine Production.
Because crushed grapes contain all that is needed to create wine, ancient wine producers simply allowed nature to take its course. As time went on, people realized that by intervening at certain times, they could make a wine with morepredictable characteristics.

Red & White Wine Production

One of the first things they realized was that red wine production required that the grapes be fermented in contact with their skins. This gives the wine color and body. In contrast, most white wine production does not occur in contact with the grape skins. Whites are valued for their fresh fruit characteristics, and skin contact wouldimpart unwanted bitter tannins.

Sparking Wine Production

Sparkling wine production is a complex process that has been honed for centuries in the Champagne region of France. A number of California producers also use these traditional Wine Production methods. It undergoes a second fermentation in the bottle, trapping carbon dioxide and giving it bubbles.

Fortified Wine ProductionFortified wines have a spirit added to them which is usually Brandy. Fortified wine production can make either sweet or dry wines. If the spirit is added during fermentation, some residual sugar will remain in the wine and a Port will result. If the spirit is added at the end of fermentation, a dry Sherry will be made.

Sweet Wine Production

There are a number of sweet styles made in Californiausing a many different Wine Production techniques. Grapes affected by botrytis cinerea or “noble rot” make deeply concentrated wines with high residual sugar. Another technique vintners can use is harvesting the grapes very late in the season and using them for sweet wine production.
http://www.calwineries.com/learn/wine-production
After the harvest, the grapes are crushed and allowed to ferment.Red wine is made from the must (pulp) of red or black grapes that undergo fermentation together with the grape skins, while white wine is usually made by fermenting juice pressed from white grapes, but can also be made from must extracted from red grapes with minimal contact with the grapes' skins. Rosé wines are made from red grapes where the juice is allowed to stay in contact with the darkskins long enough to pick up a pinkish color, but little of the tannins contained in the skins.
During this primary fermentation, which often takes between one and two weeks, yeast converts most of the sugars in the grape juice into ethanol (alcohol) and carbon dioxide. After the primary fermentation, the liquid is transferred to vessels for the secondary fermentation. Here, the remaining sugarsare slowly converted into alcohol and the wine becomes clear. Some wines are then allowed to age in oak barrels before bottling, which add extra aromas to the wine, while others are bottled directly. Still others may be aged in stainless steel tanks or glass carboys. The time from harvest to drinking can vary from a few months for Beaujolais nouveau wines to over twenty years for top wines.However, only about 10% of all red and 5% of white wine will taste better after five years than it will after just one year.[1] Depending on the quality of grape and the target wine style, some of these steps may be combined or omitted to achieve the particular goals of the winemaker. Many wines of comparable quality are produced using similar but distinctly different approaches to their production;quality is dictated by the attributes of the starting material and not necessarily the steps taken during vinification..[2]
Variations on the above procedure exist. With sparkling wines such as Champagne, an additional fermentation takes place inside the bottle, trapping carbon dioxide and creating the characteristic bubbles. Sweet wines are made by ensuring that some residual sugar remains after...