Wine has been loved by many across the centuries. Although the technology has changed, the same method is still used to produce the fruit based libation. Most wineries will employ a chief winemaker to be sure that the grapes they grow are turned into delicious wines, and here is how they do it:
First of all you need to grow the right grape variety for the wine you want to produce. A number of these kinds include Pinot, Sauvignon Blanc, Chardonnay, and Shiraz. Sometimes a wine would be made from one of these types, but it's also quote common for 2 kinds to be mixed to create a unique mix of flavor.
After picking the ripe grapes, the following stage of the process is to crush the grapes. This used to be done by standing on the grapes with bare feet, and it's still done this way by some tiny wine outlets, but the bigger wineries use automated machines to smash the grapes.
The crushed grapes are then placed into huge containers and left to ferment for a period. Some winemakers will add extra yeast to the mix to speed up the fermentation process, whilst others decide to leave it as is. The natural sugars in the grapes produces carbon dioxide so it is vital the crushed grapes are left in an open container, or a container that's got a vent for the carbon-dioxide to escape.
After the winemaker is happy with the fermentation process the wine is placed into massive wooden barrels and left to further mature. The average size of these barrels is between 220 and 250 litres, so they're quite big. The wine is then placed into smaller glass bottles and are sealed with a traditional style cork or a metal cap.
If the process is carried out well, the end result will be a fabulous wine like the Penfolds Koonunga Hill Shiraz.
First of all you need to grow the right grape variety for the wine you want to produce. A number of these kinds include Pinot, Sauvignon Blanc, Chardonnay, and Shiraz. Sometimes a wine would be made from one of these types, but it's also quote common for 2 kinds to be mixed to create a unique mix of flavor.
After picking the ripe grapes, the following stage of the process is to crush the grapes. This used to be done by standing on the grapes with bare feet, and it's still done this way by some tiny wine outlets, but the bigger wineries use automated machines to smash the grapes.
The crushed grapes are then placed into huge containers and left to ferment for a period. Some winemakers will add extra yeast to the mix to speed up the fermentation process, whilst others decide to leave it as is. The natural sugars in the grapes produces carbon dioxide so it is vital the crushed grapes are left in an open container, or a container that's got a vent for the carbon-dioxide to escape.
After the winemaker is happy with the fermentation process the wine is placed into massive wooden barrels and left to further mature. The average size of these barrels is between 220 and 250 litres, so they're quite big. The wine is then placed into smaller glass bottles and are sealed with a traditional style cork or a metal cap.
If the process is carried out well, the end result will be a fabulous wine like the Penfolds Koonunga Hill Shiraz.
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For even more information on the Penfolds Koonunga Hill Shiraz , take a glance at the full review by Alexander James by heading to our YouTube channel here
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