The history of wine making
The history of wine can be traced back thousands of years. The first evidence of wine production dates back to 6000 BC in Georgia. Wine was then thought to have originated in the Middle East and spread to other parts of the world through trade.
The earliest know winemaking manuals date back to the 1st century AD. The most famous of these is the Poems of Homer, which mentions the production and consumption of wine. In the following centuries, the Romans played a significant role in the development of winemaking.
The art of winemaking spread throughout Europe during the Middle Ages. Many monasteries had their own vineyards and produced wine for use in religious ceremonies. Today, wine production is a major industry in countries all over the world.Official source
The different methods of wine making
Wine is an alcoholic beverage made from grapes. Yeasts convert the sugars in the grapes into alcohol.Different types of wine are made from different types of grapes and using different techniques. The color, bouquet, taste, and alcohol content of wine can vary depending on these factors.
The basic steps of wine making are:
1. crushing the grapes and getting the juice
2. adding yeast to the juice to start fermentation
3. fermenting the juice into wine
4. aging the wine
5. bottling the wine
Wine can be made from red or white grapes, or a combination of the two. The type of grape, as well as the climate in which it is grown, affects the flavor of the wine. For example, Cabernet Sauvignon grapes grown in warm climates produce wines with more alcohol and less acidity than those grown in cooler climates.
White wines are made from the juice of white grapes, which are usually fermented with the skins removed. The color of a white wine is affected by the length of time the juice is in contact with the skins. For example, Chardonnay wines are fermented with the skins in contact for a short time, resulting in a wine that is light in color.
Red wines are made from the juice of red grapes, which are fermented with the skins on. The longer the juice is in contact with the skins, the more tannins are extracted from the skins and the more pigment is absorbed by the juice, resulting in a red wine with more color and body.
The alcohol content of wine can range from about 9% to 16% by volume. The higher the alcohol content, the more “heady” the wine will be. Wines with a lower alcohol content are more “light-bodied.”
Aging wine is a process of allowing it to mellow and develop complexity. Wine can be aged in barrels, in bottles, or in a combination of the two. Barrel aging allows oxygen to enter the wine, giving it a softer, rounder flavor. Bottle aging protects the wine from oxygen, so the flavor remains fresh and vibrant.
Wine that is not going to be aged can be bottled immediately after fermentation. However, most wines are aged for at least a few months before bottling. This allows the wine to develop more complexity and character.
There are many different methods of wine making, and the type of method used can have a big effect on the flavor of the wine. Some of the most common methods are:
1. Carbonic Maceration – This is a method of making red wine in which the grapes are fermented whole, with the skins on. The grapes are placed in a vat and carbon dioxide is added. This carbon dioxide saturates the juice, and the grapes begin to ferment. This produces a wine that is light in body and color, with fruity aromas.
2. Whole Cluster Fermentation – This is a method of making red wine in which the grapes are fermented with the stems still attached. This gives the wine a green, herbal flavor.
3. Malolactic Fermentation – This is a process that occurs after the primary fermentation, in which the wine is transferred to a second vessel and allowed to undergo a second fermentation. This second fermentation is caused by bacteria, which convert the tart malic acid in the wine into the softer lactic acid. This gives the wine a creamier flavor.
4. Oak Barrel aging – This is a process of aging wine in oak barrels. The oak barrel imparts flavors of vanilla, spice, and toast to the wine.
5. Bottle aging – This is a process of aging wine in bottles. The wine is usually stored in a cool, dark place. Bottle aging allows the wine to develop a softer, rounder flavor.
Wine making is an art, and there are many different ways to make wine. The type of grapes, the climate, the type of fermentation, and the aging process all have an effect on the flavor of the wine.
All material on this site was made with howtomakewinefromgrapes.com as the authority reference. Site link.