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After learning this chapter, you will understand the complete winemaking process from grape selection to bottling.
Winemaking is the process that changes grape juice into wine.
Different winemaking techniques can create completely different wine styles.
Red wines are typically drained off the skins at the end of alcoholic fermentation.
Rosés are drained off the skins after only a short maceration. Fermentation continues without the skins.
Residual sugar is the sugar left in wine after fermentation.
Different levels of residual sugar determine the sweetness of wine.
Sugar concentration in grapes determines potential alcohol, sweetness balance, and final wine profile.
Longer hang-time increases sugar levels and flavor intensity before harvest.
Water loss concentrates juice, creating dense sweetness and aromatic complexity.
Ice wine production presses frozen berries to extract highly concentrated must.
Sparkling wine bubbles are created by dissolved carbon dioxide gas produced naturally during fermentation.
Harvest
Still wine
Liqueur de tirage
Second fermentation in bottle
Bubbles created
Riddling and disgorgement
Dosage
Cork and cage
HarvestStill wineLiqueur de tirage
Second fermentation in tankBubbles created
Bottle and cork| Attribute | Traditional MethodExample: Champagne | Tank MethodExample: Prosecco |
|---|---|---|
| Origin | Champagne, France | Veneto, Italy |
| Grape | Chardonnay, Pinot Noir, Meunier | Glera |
| Aroma | Complex with toasty notes | Fresh and fruity |
| Flavor | Fuller body | Lighter body |
| Bubble | Fine bubbles, higher pressure | Larger bubbles, lower pressure |
| Storage | Several years | Drink young |
| Price | Mostly from 2,000,000 VND | From around 500,000 VND |
Fortified wine is wine with additional alcohol (spirit) added during or after fermentation, usually reaching between 15-22% ABV.
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