Vinifying

Vinifying, or winemaking, is the process of turning grapes into wine. It covers grape selection, harvest, crushing and pressing, fermentation, aging, stabilization, and bottling. The approach varies with grape variety, climate, and style, producing still wines, sparkling wines, fortified wines, and dessert wines.

The process begins with grape selection and harvest, followed by crushing and pressing to produce juice or must. For white wines, juice is usually pressed off skins early. Red wines ferment with skins to extract color and tannins; pressing may occur during or after fermentation, depending on style.

Fermentation is driven by yeast, which converts sugars to ethanol and carbon dioxide. Yeast can be natural or inoculated. Temperature, nutrients, and oxygen influence speed and flavor. Whites ferment cooler than reds. After primary fermentation, malolactic fermentation may occur to soften acidity and alter texture in many wines.

Post-fermentation handling includes clarification, stabilization, and aging. Techniques include racking, fining, and filtration. Aging can take place in stainless steel, concrete, or wood, imparting texture and flavor. Winemakers may adjust acidity and aroma with lees contact, oxygen exposure, or blending. Sulfites are commonly used to stabilize and preserve wine.

Vinifying results in a wide range of styles, from light, crisp whites to robust reds and complex aged wines. The process underpins sparkling wines, which include a secondary fermentation to generate carbonation, and late-harvest or fortified varieties produced with specialized techniques.