Wine has been loved by many across the centuries. Although the technology has changed, the same method is still used to produce the fruit based beverage. Most wineries will employ a chief winemaker to ensure that the grapes they grow are turned into delicious wines, and this is how they do it:
Firstly you want to grow the appropriate grape variety for the wine you need to produce. A number of these varieties include Pinot, Sauvignon Blanc, Chardonnay, and Shiraz. Generally a wine would be made from one of these types, but it is also quote common for 2 types to be mixed to make a completely unique mix of flavour.
After picking the ripe grapes, the following stage of the process is to crush the grapes. This used to be done by treading on the grapes with bare feet, and it's still done this way by some small wineries, but the bigger wine outlets use automated machines to smash the grapes.
The crushed grapes are then placed into huge containers and left to ferment for a period. Some wine makers will add extra yeast to the blend to accelerate the fermentation process, whilst others choose to leave it as is. The natural sugars in the grapes produces carbon dioxide so it is important the crushed grapes are left in an open container, or a container that has a vent for the carbon-dioxide to flee.
After the winemaker is OK with the fermentation process the wine is placed into massive wooden barrels and left to further mature. The average size of these barrels is between 220 and 250 litres, so they are quite large. The wine is then placed into smaller glass bottles and are sealed with an old style cork or a metal cap.
If the process is carried out well, the end result will be a wonderful wine like the Penfolds Koonunga Hill Shiraz.
Firstly you want to grow the appropriate grape variety for the wine you need to produce. A number of these varieties include Pinot, Sauvignon Blanc, Chardonnay, and Shiraz. Generally a wine would be made from one of these types, but it is also quote common for 2 types to be mixed to make a completely unique mix of flavour.
After picking the ripe grapes, the following stage of the process is to crush the grapes. This used to be done by treading on the grapes with bare feet, and it's still done this way by some small wineries, but the bigger wine outlets use automated machines to smash the grapes.
The crushed grapes are then placed into huge containers and left to ferment for a period. Some wine makers will add extra yeast to the blend to accelerate the fermentation process, whilst others choose to leave it as is. The natural sugars in the grapes produces carbon dioxide so it is important the crushed grapes are left in an open container, or a container that has a vent for the carbon-dioxide to flee.
After the winemaker is OK with the fermentation process the wine is placed into massive wooden barrels and left to further mature. The average size of these barrels is between 220 and 250 litres, so they are quite large. The wine is then placed into smaller glass bottles and are sealed with an old style cork or a metal cap.
If the process is carried out well, the end result will be a wonderful wine like the Penfolds Koonunga Hill Shiraz.
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For even more information on the Penfolds Koonunga Hill Shiraz , take a peek at the full review by Alexander James by coming over to our YouTube channel here
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