How to prepare wine

At the end of summer, grapes are collected. If the grapes are not mature enough in cold regions such as northern Europe or the east of the USA, sugar is added to the grape juice during the wine making. In many places the grape is still made by hand. Grape pickers walk through the rows of vines and put bunches of grapes on their backs or on the banks of their sides with a knife or bond scissors. The baskets are drained into large vessels or chests and brought to the wine factory. In some large vineyards in France, USA and Austria, vintage machines are built.
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The juices of the oppressed grapes in the plants are mixed with the wine ferment in the grape crusts and the yeast immediately begins fermenting the grape juice. In the past, the only way to squeeze grapes was to chew them up. The lean feet peasants singed and danced, and their clothes were soaked with grape juice, chewing down a few hundred of grapes as tired. The goodness of this method was that the weight of the villagers was so small that it would not crush the grape seeds and cause the grape juice to become bitter. In some regions of Spain and Portugal, the grapes are still trampled and crushed; but now machines are usually used for this job. Some machines separate both grapes and stems at the same time. When white wine is being made, grape juice is immediately separated from the shell and seeds. White wine can be made from red grapes by avoiding darkening of wine with the color of grape crust.

The water from the oppressed grapes is called "must" before fermentation. Wine yeast turns sugar into alcohol, but there are many other yeasts in the syrup that can break the wine. The wine maker aerates the stew to prevent the effects of those yeasts. The oxygen of the air strengthens the wine yeast, in contrast to the other yeasts, but on the other hand the excess air slows the formation of alcohol by reducing the effect of the wine yeast. For this reason, it is necessary to reduce the amount of oxygen that affects the wine during the later stages of wine making.

The temperature of the syrup is also controlled during fermentation. The temperature at which the wine yeast is most effective is 24 degrees. Other temperatures are less effective at this temperature.

After 10 to 30 days of fermentation, fermentation is stopped and the fermented wine is transferred to a wooden barrel. In the meantime, as the wine absorbs some oxygen, the fermented wine begins to ferment again. At the end of this process, 6 or 9 months after the collection of grapes, wine is obtained. The wine is either kept in a wooden barrel for a few months to mature, or bottled immediately if it is of good quality. Wines are kept waiting in the bottle for a while, as the maturation and completion of the development periods are completed. This period may be subject to 12 months or more for 6 months.

Fresh wines have various acids. The most is tartaric acid. It is a dark sediment-like ditch. Over time, the other acids will combine with alcohol and form various ethers. These ethers are the main source of the flavors and aromas typical of wines. They can sometimes be found in very small quantities, so even with the most advanced chemical methods their existence can not be detected. Only wine experts can understand their presence with a sense of smell.

Although wine has been produced for many years, fermentation ration of wine was only detectable in the 19th century. The French scientist Louis Pasteur has discovered how the effect of the yeast and sugar is affected. Pasteur discovered the presence of another micro-organism that converted to acetic acid by acting on alcohol, revealing why the wine sometimes sank.
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