Winemaking
Winemaking is a very complex process which involves several factors that are highly important for the final product. The process of winemaking starts already in vineyard. The process of winemaking is highly important factor for quality and type of a wine but quality of the grapes is the key for wine quality.
A wine producer needs to be well educated in order to achieve both quantity and quality of the harvested grapes. Both quality and quantity of the grapes greatly depend on variety of factors which require special attention during the growing season. If grapes is not properly cultivated during the growing season one will not produce good wine regardless which and how well winemaking process was made.
Quality of the grapes may be crucial for quality of wine but grape quality alone is
not guarantee for success. Following proper cultivation, harvest and pressing or
crushing of the grapes takes place the actual process of winemaking - fermentation.
There are several different variations of the fermentation process which ends with
transformation of the grape juice into the wine.
Various types of yeast convert the most of grape juice sugars into alcohol between one and two weeks after crushing the grapes. After the conversion of grape juice into alcohol that is commonly called the primary fermentation, the liquid is transferred to vessels where takes place the secondary fermentation from three to six months during which the remaining sugars are converted into alcohol. Wine is afterwards usually left to age in oak barrels or stainless steel vessels for a certain period which ranges from few moths to few years, while some wines are bottled directly after the secondary fermentation.