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1. THE MAKING OF WINE
BY FRANCISCO ARESI, TOMÁS BRAUN AND MATÍAS RIPOLL

2. HISTORY OF WINE
The oldest evidence of wine production has
been found in Armenia, coming from the year
4100 BC.The greeks were the ones who
started consuming wine.Wine travels to the
new world by the conquistadors in
1492.Spanish missionaries establish chile's
first winery in 1554. Production hit a high
point in the 1930s, with most of the wine
being exported, particularly to French
winemakers. When the French ceded control
in 1962, production went into a long decline.
Since it’s creation, wine has been one of the
most important and consumed drinks of all
human history, and in the following
presentation we are going to show you how
this drink is produced

3. GROWTH
Grapes must be cultivated on
spring and before they become,
when the soil is moist. It must grow
surrounding a vine. For the first two
years, it´s flowers have to be
removed. And, after four or five
years, the grapes can be removed,
as they are now mature enough to
be picked up.

4. HARVESTING
This step is an essential and very important
part of the making wine, as the moment the
grapes are picked determines the acidity,
sweetness, and flavor of the wine. They
can be neither mechanically or hand
picked. The moment in which grapes are
harvested require a touch of science and
also an old fashioned along with an
amazing taste. After the grapes are
chosen, they are taken to the winery.

5. CRUSHING
This is the process in which grapes are
destemmed and crushed. Previously, grapes
were crushed manually by stomping them with
people´s feet. Nowadays, people have been
replaced by machines, that press the grapes in
order to separate it´s juice from the skins, seeds
and solids. This only happen in white wine, as in
red wine to prevent unwanted colour and
flavours, the skins are not removed. Moreover,
mechanical pressing has brought sanitary gain or
advantages as well as the improving of the wine's
quality.

6. FERMENTATION
Fermentation is the process in which
the sugar present in the grape juice is
turned into alcohol. Wineries put the
juice into a container and, at a certain
temperature, yeast will start respirate,
therefore, sugar will be turned into
alcohol and carbon dioxide. The yeast
can be rather the one present in grapes
or commercial yeast that can be added.
This process is carried out in steel
vessels. Moreover, fermentation can
take from 10 days to a month or more.

7. CLARIFICATION
During this process, solids such as dead
yeast cells and proteins are removed. In
addition, wine is transported and kept in
oak barrels or tanks. In addition, during
classification, wine is fined. This means,
that substances are added to clarify it.
Also, filtration happens during this
process, with filters to capture large wine
particles. After filtration and clarification
is done, wine is prepared for aging and
bottling.

8. AGING AND BOTTLING
This is the final step of the
winemaking process. The fermented
wine can be aged in steel vessels,
oak barrels orin bottles, however, oak
barrels will give the wine a smoother,
rounder, and more vanilla flavored
wine, as well as exposing the drink to
oxygen.
After aging, wine is passed into
bottles or into paperboard cages. It
has to have by law a 75 percent of
grape juice.