new vocabularyFlavor: nounthe distinctive taste of a food or drink:the yoghurt comes in eight fruit flavoursBouquet: the characteristic smell of a wineThis wine has a rich bouquet.Blend: mix (a substance) with another substance so that they combine together:add the grated cheese and blend wellYeast: a type of fungus which is used in making alcoholic drinks such as beer andwine
Harvest:the time of year when crops are cut andcollected from the fields, or the activity of cutting andcollecting themGrapes: a small round purple or pale green fruit thatyou can eat or make into wine
Small Bladder PressCrusher Large Rotary Press
Active Yeast Cells Fermentation TanksBarrel filling Barrel aging
Bottles being filledBottling line Large Commercial Cellar Small in-home cellar
. Red Wine: Grapes for red wine are harvested, crushed. The must is left with the skins during fermentation to produce the red color. Red wine is commonly aged in oak barrels for 6 to 24 months. The wine is bottled. Many red wines are ready to drink after bottling. However, some red wines, such as Cabernet Sauvignon, will benefit with some bottle age.
Blush Wine: Champagne (Sparking) Wine: Red grapes are harvested for Rose Grapes for sparking wine are or Blush wine. harvested and pressed. Before fermentation the must is left It is fermented like a white wine. with the skin for a short time. More sugar and yeast is added to The must is fermented in stainless the wine. steel tanks. The wine is bottled. If a sweet wine is desired then the The additional sugar and yeast fermentation is stopped before all produce carbon dioxide, which of the sugar is consumed. carbonates the wine. The wine is bottled The second fermentation is Blush wines are not stopped. commonly bottle aged Most sparkling wines are made to but consumed within 3 drink young. But, fine Champagne years of bottling. will benefit with additional bottle age.
Making fortified wineFortified Wine: Grapes for fortified wines are harvested like for other wines. Depending on the type of wine, the must may be handled in different ways to intensify the flavor before and during fermentation. Most fortified wines have an addition of alcohol (brandy) to stop fermentation and increase the alcohol content. Fortified wine maybe aged in oak barrels before bottling. Many fortified wines will benefit with bottle age.
SummaryWine grapes are harvested either manually or mechanically.Manually harvested grapes are usually preferred.Wine can be made from many fruits and vegetables.However, wine from grapes can possess a good balance of threeimportant qualities: sweetness, acidity and alcohol.After harvesting, grapes are destemmed, crushed (or pressed) toproduce the juice, referred to as “must”.The must is fermented and sometimes aged in oak to add flavorand aroma in some wines before bottling.Sparkling wines such as Champagne are made by imposing asecondary fermentation in the bottle to produce carbonation.Most wine is made to be consumed within 3 years of production.However, some fine wines may gain special qualities by furtherbottle aging.