The dominant factor in a wine's character is the kind of grapes being used. Grapes decide the wine's flavor, alcohol content, acidity, and its color. From white grapes white wine is produced, and it is straw to golden-yellow in color. Red wine is made from red grapes. The only difference with production methods is that in white wine only the juice is used for fermentation whereas with red wine the skin of the grapes is also incorporated during fermentation. Red pigments are called anthocyanins and other compounds in the grape skins are extracted during the fermentation process to pass on the red color of the wine. Red grapes not fermented with the skins produce blush or rose wine, which is pink in color.

The grapes are harvested from the vineyards and taken to a winery, then are passed through a Destemmer that separates the fruit from the stems and crushes the grapes to release the juice. With white wine, the must is transferred to a press where pressure is applied to separate the juice from the skins. The amount of pressure used decides what flavor is derived from the skins. Now, the juice in white color without the skins is transferred to a fermentation tank. For red wine preparation, the must from the crusher is directly transported to a tank for fermentation.

Stainless steel or wood containers are used for fermentation and the type of container and the temperature of fermentation decide the character of the wine. Due to the volatile nature of many of the aroma components of wine at higher temperatures, the temperature of fermentation must be controlled to retain fruity characters in the wine. This is done by direct cooling of the fermentation tanks.

Fermentation can be started with the yeast naturally present on the grape skins and in the winery equipment, or by adding some extra yeast in a procedure known as inoculation. Yeast is to blame for the presence of positive and negative aroma characters in wine. When yeast is under stress it produces hydrogen sulfide, which smells like rotten eggs. To avoid this, winemakers add nutrients to the fermentation tank. How long the fermentation takes place also decides the character of the wine being made.

Other microorganisms may grow in the must or juice, affecting the flavors and aromas of the finished wine and reducing the wine's acidity. They must be kept in check. When fermentation is complete the clear wine is racked or drawn off the lees and stored in a clean cask. The wine maker may further clarify the wine in a process called fining.

Now starts the grand job of aging the wine. Aging of wine affects the flavors and aromas present, and quite a few different techniques are used. Aged wine in oak barrels picks up some aroma character and flavor from the oak wood. Air exposure during aging can produce tannins. As time passes the tannins become so large that they form reddish-brown sediment in the bottle. This reduces wine's unpleasantness and astringency. Then, it may continue to slowly age for many years. When the wine has been aged, it is ready to be poured into bottles.

Didier LeScraigne is a grape growing expert and experienced wine maker. For more great tips on how to grow grapes and make wine visit http://www.growinggrapesandwinemaking.com

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