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Crush Grapes

Process
Anatomy of a grape, showing the components extracted from each pressing.

After the harvest, the grapes are taken into a winery and prepared for primary ferment, at this stage red wine making diverges from white wine making. Red wine is made from the must (pulp) of red or black grapes that undergo fermentation together with the grape skins. White wine is made by fermenting juice which is made by pressing crushed grapes to extract a juice; the skins are removed and play no further role. Occasionally white wine is made from red grapes, this is done by extracting their juice with minimal contact with the grapes' skins. Rosé wines are made from red grapes where the juice is allowed to stay in contact with the dark skins long enough to pick up a pinkish color, but little of the tannins contained in the skins.
 

To start primary fermentation yeast is added to the must for red wine or juice for white wine. During this fermentation, which often takes between one and two weeks, the yeast converts most of the sugars in the grape juice into ethanol (alcohol) and carbon dioxide. The carbon dioxide is lost to the atmosphere. After the primary fermentation of red grapes the free run wine is pumped off into tanks and the skins are pressed to extract the remaining juice and wine,the press wine blended with the free run wine at the wine makers discretion. The wine is kept warm and the remaining sugars are converted into alcohol and carbon dioxide. The next process in the making of red wine is secondary fermentation. This is a bacterial fermentation which converts malic acid to lactic acid. This process decreases the acid in the wine and softens the taste of the wine. Red wine is sometimes transferred to oak barrels to mature for a period of weeks or months, this practice imparts oak aromas to the wine. The wine must be settled or clarified and adjustments made prior to filtration and bottling.

The time from harvest to drinking can vary from a few months for Beaujolais nouveau wines to over twenty years for top wines. However, only about 10% of all red and 5% of white wine will taste better after five years than it will after just one year.[1] Depending on the quality of grape and the target wine style, some of these steps may be combined or omitted to achieve the particular goals of the winemaker. Many wines of comparable quality are produced using similar but distinctly different approaches to their production; quality is dictated by the attributes of the starting material and not necessarily the steps taken during vinification..

Variations on the above procedure exist. With sparkling wines such as Champagne, an additional fermentation takes place inside the bottle, trapping carbon dioxide and creating the characteristic bubbles. Sweet wines are made by ensuring that some residual sugar remains after fermentation is completed. This can be done by harvesting late (late harvest wine), freezing the grapes to concentrate the sugar (ice wine), or adding a substance to kill the remaining yeast before fermentation is completed; for example, high proof brandy is added when making port wine. In other cases the winemaker may choose to hold back some of the sweet grape juice and add it to the wine after the fermentation is done, a technique known as süssreserve.
 

The process produces wastewater, pomace, and lees that require collection, treatment, and disposal or beneficial use.


Instructions
Things You'll Need:

* Grapes
* Feet or large utensil
* Aluminum bin
* Jars

1.Select grapes to make wine. If grapes are store bought, ensure there is no mold, disease or insects on them.

2.Separate the grapes from the stalks and rinse grapes thoroughly.

3.Decide which way you would like to crush your grapes. Depending on how much wine you are making, crush the grapes with your hands or stomp the grapes with your feet or a large utensil with a flat surface.

4.Use a large commercial sized aluminum bin to put the grapes in for stomping.

5.Stomp grapes until they turn to mushy liquid. Don't be afraid of them, stomp hard.

6.Place the mush into earthen jars and place them in the refrigerator to prevent fermentation right away. This period before fermentation maximizes flavor from the skins.