The Wine Making Process | Home Winemaking

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The Wine Making Process

The wine making process has three basic stages: flavor extraction, fermentation, and maturation.

In each of these stages, there are fundamental wine making equipment that are required.

1) Flavor Extraction.

The primary wine making equipment that are used in flavor extraction are crushers and pressers.
Using them, the fruits, cereals, flowers, or vegetables are pressed or crushed until juice is extracted.

2) Fermentation.

Wine making equipment such as filters or straining bags must be used when pouring the extract to a barrel or any fermenter if white wines are the intended products.

Water may be added to the extract for dilution purposes and sugar for taste. To prepare the extract for fermentation, yeast should be added.

The fermentation stage is composed of two phases: building of the yeast colony and production of alcohol, which is termed as the anaerobic phase.

3) Maturation.

Once the oxygen in the fermenter has been exhausted the yeast falls to the bottom.

You need to transfer the clear wine from the fermenter to separate it from the sediment.

Siphons or funnels are the most useful wine making equipment in this stage.

You may either transfer the clear wine to another fermenter or bottle it up.

Clean the bottles with brushers and sanitizers to ensure protection from contamination.

Seal the bottled wines using corks or caps. You may even use wax for maximum sealing purposes.

Place the bottled wines in racks that are sturdy enough to hold them to prevent breakage. Choose racks that facilitate optimum quality of aging.

Remember that new wine does not taste as good as old wine. Do not hurry the maturation process.
The older the wine is, the better the taste or flavor is.

To learn more on how you can start making your own wine from the comfort of your own home, please visit:

http://www.FreeGuideToSecrets.com/wine-making/

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