White Wine Making Process

There  is not much difference in the process of making white wine and red wine. White wine making undergoes crushing the grapes, removing the skin and stem, fermentation process, second fermentation and final bottling. The main ingredient in both processes is grapes. The difference is that the stems, the skins of the grapes are removed to produce of white wine. It is because the skin of the grapes contains tannin that actually gives red wine its color and taste. In white wine making, you can use red grape too as long as you remove the skin before fermentation. The pulp of the grape will give the white wine its color. White wine making usually starts with the harvesting process and make sure that the fruit is harvested at the proper time determined by the fruit ripeness, sugar content and flavor.

After harvesting, crush the grapes. Carefully remove the seeds and the stems then comes the fermentation process. In this process, you have to prevent premature fermentation prior to the addition of proper yeasts that will assist conversion of sugar content into alcohol. This process may last for one to four weeks depending on the type of white wine you are producing. During the fermentation process, prevent air from entering the tank because it can cause undesirable final product. Following this process is the second fermentation in which malic will be transformed into lactic acid thus giving a softer wine. The next stage is called racking of the wine. It is a process in which you will separate the final wine from the yeast residue or yeast remains then finally bottling.