How is red wine made? The stages of winemaking

The red wine production is the result of a set of rules that are strictly followed. The first step is to select the grapes during the harvest. For the winemaking process of the red wine, the grapes harvested will always be black. How is red wine made? Here are the main steps in the winemaking process.

The arrival of the grapes at the winery and the destemming of the grapes

After the harvest, the grapes are stored in the cellars: this is where the winemaking process takes place and where the bottles are stored. The harvested grapes (picked by hand or mechanically) are first sorted. The first stage of winemaking begins around the end of September: thescratch (or destemming), which involves separating the grapes from the stems (stems), which could impart an undesirable flavor to the resulting wine.

Wine pressing

This is the second stage of winemaking. It involves placing the grape clusters into a machine that crushes the fruit to extract the juice without breaking the seeds. The seeds are important because they contain tannins, which are essential for winemaking. In the past, the grapes were crushed by foot in large containers.

Wine maceration

Once the crushing stage is complete, the grape juice obtained through this process is stored in temperature-controlled tanks. The phenomenon of alcoholic fermentation This process then begins, gradually transforming the fruit juice into wine. During fermentation in the tank, the yeasts—both those naturally present in the fruit and those added to initiate fermentation—convert the sugars into alcohol and carbon dioxide. The juice must be maintained at a certain temperature (ideally 30°C) to ensure the transformation. From this process arises the formation of what is known as the "Marc's hat", which consists mainly of seeds, skins, and pieces of pulp. It is in this pomace that the tannins, pigments, and aromas are found. These substances are then gradually released into the must. The maceration process can take more or less time, depending on the type of red wine being produced.

Malolactic fermentation of wine

The malolactic fermentation is a secondary fermentation that converts the malic acid in the wine into a much milder acid. This step is essential for red wines, but not necessarily for white wines.

Pumping over and punching down the wine

The technique of winding is an extraction method used to extract substances (particularly tannins) during the production of red wine. These substances can then be recovered in the wine. The process involves pumping the juice from the bottom of the tank back up to aerate the wine. The pump selected for this operation must be perfectly suited to the tank and the resulting wine. 
The punching down, on the other hand, is used to work the fruit. This traditional technique, which involves pushing the floating matter from the surface of the must down to the bottom of the vat, primarily serves to facilitate maceration. The back-and-forth movement of the stick in the vat allows the grape components to diffuse into the must, thereby oxygenating it. In the past, pigeage was traditionally performed by hand using a stick, but today it is often carried out using mechanized equipment.

Wine racking and pressing

Racking is a step that involves ending the maceration process by draining the juice from the bottom of the tank. Next, we proceed to pressurization : The pomace is pressed to extract the juice still contained within it.

Wine aging

The stage of thelivestock farming involves aging the wine in barrels or tanks for several seasons. Depending on the type of container used, the wine will develop a different flavor. This aging process allows the wine to evolve. The winemaker may choose toassembly, which is the final step involving the blending of several vintages from different grape varieties or plots. Thelivestock farming usually lasts less than 36 months. 
This stage is essential to the winemaking process because it serves several purposes. First, it purifies the wine and removes impurities. Second, aging allows the wine to mature and develop its aromas. It is also during this stage that blending prior to bottling becomes possible. We can distinguish two types of livestock farming : in tanks or barrels. 
• Tank aging: This method is both fast and cost-effective. It ensures proper hygiene, and the wine’s aromas are not masked, unlike with barrel aging. Various types of tanks can be used for this purpose: concrete, steel, or fiberglass.  
• Barrel aging: a mark of quality? The oxidation caused by this type of container allows the wine’s aromas to develop more fully than they would in a tank. This type of aging is often considered a mark of quality; however, barrels are much less economical: they take up space and are very expensive.

Bottling the wine

This is the final stage of winemaking. It involves letting the wine rest in new tanks to allow it to settle. This stage allows the wine to refine further, as new aromas develop. The winemaker may choose to let it age further or release it for sale.