How to make still wine?

This is a completely dry wine with an amazing combination of tartness and nut flavors. Such a taste of getting used to, but it's worth it.

These days, you rarely see cheerful peasants treader of grapes with his bare feet in wooden vats. Likely to imagine a stainless steel, computers and laboratory hygiene. Constant experimentation with technology and equipment is an integral part of the modern wine industry, but, despite this, the wine remains largely mysterious and magical process.

The first step is to get the grape juice. This act of violence over the vines, though strictly controlled, is in the car, called the crusher, splitting the grape skins. If you produce white wine, must be separated from the fermented juice of the ridges and peel. They give the wine its color and saturated with tannin, both desirable for white wine, so you can immediately put a lot of crushed grapes into a press and squeeze out all the liquid, and then pumps it into a container, called a fermentation vat.

Some winemakers put whole bunches of grapes directly under the press to get more fresh juice. The greatest achievement of winemaking in the XX century was the ability to control the temperature of the fermentation process that allowed for cold fermentation. This is one of the reasons that make a cheap Australian or Chilean wine grown in hot conditions, is still fresh and fruity taste.

Most modern light white wines produced in huge refrigerated steel containers, but some of the highest quality white wines are fermented in small oak barrels, giving the wine oiliness and vanilla depth.

In the manufacture of red wine juice and fermented mash together, as in the skin contains natural colors, flavors and tannins that acts as a preservative. Fermentation usually takes place in large stainless steel tanks, concrete, or (sometimes) a tree. Fermentation takes place at a much higher temperature than for the white wine, to extract the maximum number of colors and flavors from the peel.

Stir occasionally need to pump liquid or juice from the bottom of the pulp, floating at the top, but most of the time you just sit and watch for the formation of a deep red hue. When the color saturation of tannins reach optimal level, the juice poured into a new container, and the remaining mass is under pressure to squeeze out any excess fluid.

When you do a pink wine, you start as well as in the manufacture of red wine, but separate the grape must from the skin at a much earlier stage, so that the wine has only a faint shade of color, then the process is the same as in the production of white wine. You can cheat by adding a little red wine to white, but then you do not get this pink wine and the taste will not be as good. More information here.