Veinitöötlust

Veinitöötlust refers to the processes involved in producing wine from grapes. This complex procedure begins with harvesting ripe grapes, which are then typically crushed and destemmed to release their juice, known as must. For red wines, the skins, seeds, and stems are usually fermented with the must, imparting color and tannins. White wines are generally fermented without the skins.

Fermentation is the core of winemaking, where yeast converts sugars in the must into alcohol and carbon dioxide. This can occur in various vessels, such as stainless steel tanks, oak barrels, or concrete vats. Following fermentation, the wine may undergo malolactic conversion, a process where malic acid is converted to softer lactic acid, influencing the wine's mouthfeel and stability.

Aging is another crucial stage, allowing the wine to develop its flavors and aromas. This can happen in tanks or barrels, with oak barrels contributing characteristic notes of vanilla, spice, and toast. Finally, the wine is clarified through processes like fining and filtration, and then bottled. Throughout these stages, winemakers make decisions that significantly impact the final style, aroma, and taste of the wine.