Vinification

Vinification, or winemaking, refers to the set of processes by which grape juice is transformed into wine. The core aim is to convert sugars into alcohol while shaping aroma, color, flavor, and texture. The process typically begins with crushing and pressing to extract juice; in white wine production the juice is often separated from skins before fermentation, whereas red wines are fermented with skins and seeds to extract color, tannins, and phenolics.

Fermentation is driven by yeasts that metabolize sugars to ethanol and carbon dioxide. Temperature control is important: warmer fermentations enhance extraction and aromatics but can risk volatile compounds; cooler regimes preserve delicate aromas, especially in whites. Fermentation duration varies from days to weeks and may be carried out in stainless steel, concrete, or oak vessels. Malolactic fermentation, usually following primary fermentation, converts sharper malic acid into softer lactic acid, reducing acidity and adding complexity, particularly in many red wines and some whites.

Aging and maturation follow, with vessels ranging from stainless steel to large neutral or oak barrels. Oak can contribute flavors such as vanilla, spice, and toast, while aging on the lees or batonnage can add texture and body. Filtration, stabilization, and fining are commonly employed to clarify wine and prevent undesirable precipitation.

Special styles include sparkling wines, which undergo secondary fermentation for carbonation, and fortified wines, where spirits raise alcohol and influence sweetness. Overall, vinification is shaped by grape variety, terroir, and winemaking objectives.