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Production of Red Wine

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Production of Red Wine
Red Wine Production (Part 1)
By Murli Dharmadhikari
The basic procedure of red wine production is outlined in the diagram.
An important point in making red wine is, that the fermenting must consists of juice skins and seeds. As a result, the composition of red wine is determined by the constituents extracted from skins and seeds in addition to those present in the juice.
Red Wine Styles
Red wines are made into a variety of styles. The stylistic differences are based on differences in wine characteristics such as grape variety, color, flavor, body, mouthfeel, and aging potential. The styles range from simple, fruity, fresh, lightcolored blushes and rosés to complex, full-bodied, rich and darkred, with long aging potential. Many factors such as a variety, soil, climate, growing conditions, and viticultural practices influence the fruit composition, and therefore, the style of wine that can be produced.
In addition to fruit composition, winemaking techniques also play an important role in determining the wine style.
Red Wine Production
Yeast
Cool
Heat and Press
Yeast
Fermentor MLF (optional)
Whole cluster in fermentor in anaerobic atmosphere
(carbonic maceration)
Grapes
Destem
Crush
(all or part)
SO2
^
^
^
Drain
Press skins
Finish Fermentation
Add SO2
Rack
Sugar
(optional)
Stabilize and Clarify
Mature
Release
Fine and/or Filter
Bottle
(age)
Blend
(optional)
Sugar
(optional)
Acid
(optional)
>
>
>
>
^
^
^
>
^
^
>
>
^
^
^
^ ^
<
<
>
2
Vineyard and Vintage View 15(2) to have all these parameters in an ideal balance. However, in practice this can be difficult to achieve since these parameters are influenced by many factors.
Generally the fruit is harvested based on sugar (ºBrix), titratable acidity, and pH. It should be noted that for making red wine, following only these harvest criteria is not sufficient.
Skin constituents such as color, tannins, and flavor strongly


Bibliography: University of California Press. 1978. A, BN, UCD Baldy, Marian W Wine Appreciation Guild. 1995. A, BN, WAG Jackson, David Cool Climates. Wine Appreciation Guild. 1987. Grape Varieties. Antique Collectors Club. 1997. Making, 4th ed. Reprographics. 1990. UCD Amerine, Maynard Andrew and M.A University of California Press. 1973. OOP Anderson, Stanley F Making Wine. Penguin USA. 1997. BN, UCD Armstrong, David, Bryce Rankine, and Geoff Linton. Winemaking. Thomson Learning. 1999. A, BN, UCD Grapes. Ingram Book Company. 1998. BN, UCD Ough, Cornelius S Press, Inc. 1991. BN, UCD
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