Wines: Wine Production

There are numerous approaches to making white and red wines and the winemaker is constantly faced with questions from how best to select and manage the processing of grapes through fermentation to bottling and release of the wine to market. An outline of the steps in the physical and biochemical processes for the conversion of grapes to drinkable wine is presented, and options of scale are discussed. While there are some commonalities in the production of white and red wines, the most important difference is the need to use the skins in red wine production for the extraction of color.