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THE MAKING OF WINE
BY FRANCISCO ARESI, TOMÁS BRAUN AND MATÍAS RIPOLL
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
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.
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.
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 Nowadays, people have been
replaced by machines, that press the grapes in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.
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.
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.
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.

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The making of wine

  • 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.