How wine is made, something that many times we ask ourselves. What few people probably know is that the winemaking barely changed its beginnings.

How wine is made

The basis of winemaking has hardly changed since its inception more than 6,000 years ago.
The method and technique is the same for red, white or rosé wine. What varies are a few such as fermentation time and temperature. In addition to the use of the type of grape and its components.
The picking is made a hand, cutting the grape with special scissors that only cut the bunch, so as not to tear the plant.
For red wine is used for the whole ink ink: the must, the skin, the pulp and also the seeds.
The quality of the red wine sold determined by the quality of the grape’s ink.
That is why it is important, the climate, the qualities of the soil and even the shape of the pruning of the vines over the years, since all influences the quality of the grape.

The process.How wine is made

The tails are placed in the press and then in the crusher to extract the wort.
In the hold, the result of squeezing and pressing is stored in stainless steel barrels.
Later it is added yeast for the sugar of the must becomes alcohol. This process is called fermentation.
The fermentation process is subjected to constant and continuous controls, and experimented to improve the quality of red wine. This is done by taking samples of the must, and mixing it with various types of yeast.

Temperature

Another essential point in the process of making red wine is the temperature of fermentation.
In the stainless steel barrel where the process of the fermentation is developed the control of the temperature is fundamental.
Red wine must be fermented at a temperature of 30º to 35º. The fermentation time in this type of wine is 10 days.
The elaboration of the red wine requires one more step: during the fermentation of hay they drain the tank for the wine. Oxygen helps yeast to work faster in fermentation.

The controls

Also the sugar level is controlled because, during the process, when the sugar level goes down, the alcohol level rises.
The fermentation is ready when there is practically no sugar left and the alcohol level for red wine is between 11% and 13%.

Subsequently the winemaker pumped the wine into the barrel to mix well.
The wine is stored for a few months, and then filtered to remove particles.

Bottling

Finally, the bottling process arrives either fully automated, manual or a combination of both.
The key to bottling is to prevent, among the oxygen in the bottle, because it sour wine. The color of the bottle (dark) helps to preserve the wine, since light can affect the taste of the wine.
Use of cork in the wine stopper is determined by the fact that that element seals the bottle tightly, preventing air from entering.
Inside the bottle the wine continues to experience changes as it ages.

Red wine is made from red grapes (sometimes including some proportion of white grapes), and fermented in the presence of skins. It has variable color between cherry red and bluish black.

The most outstanding types of grape for red wine are: Tempranillo, Garnacha Tinta, Graciano, Mencía, Monastrell, Cariñena / Grazuelo, Cabernet Sauvignon, Merlot, Pinot noir, Syrah.
The red wine, depending on the aging time you have in the barrel and in the bottle, will get a different category. In this way we can find young wines, wine crianzas, wines reserves or large reserves.