How is red wine making process done? Red wine gets its color from the skin of grapes. A substance called must which is from crushed grapes gives color to the wine. The first step in red wine making is to pick the grapes at the proper time basing from the acidity and the sugar level content of the grapes. Overripe grapes have a high sugar level content, low level of acid, high color and excessive fruit flavor. On the other hand, under ripe grapes have lower sugar level content which affects the color, the acid levels and the flavor.
The next step is fermentation. The initial time is four to ten days during which maceration will take place. And maceration is the stage where tannic element, coloring agents, flavor contents are leached from the skin into the must. In this process, yeasts turn the sugar in the wine primarily into carbon dioxide and alcohol (ethanol) producing heat in the process.
Transfer the liquid into a tank where the fermentation will take place. This is where the harsh and tart malic acid present in the wine is converted to a softer tasty lactic acid and carbonic acid. The next process is pressing which includes the straining of the liquid off then squeezing off the remaining skins and seeds to get the wine out. You need on a timely basis because if it pressed too hard or many times, the result is of low quality.
Following this process is the secondary fermentation called malolactic fermentation. This process involved turning the tart malic acid into softer lactic acid. The aging process, usually for six months, can also affect your wine. The elements that aging will affect are high levels of tannin and high acidity levels. Final processes are filtering and bottling.