Red Wine
The first operation performed on grapes after they are removed from their storage is to de-stem them, which is the process of removing the grape from the shoots to which they are attached.
As soon as all the grapes in the batch are de-stemmed, they are placed into the wine press where they are compressed into a paste which in turn releases the must (the juice of the fruit). The resulting paste (or pomace) and must combination then spend time together in a cask and it is the length of time that the mixture sits with the must in contact with the grape skin and pulp that determines the character of the finished wine.
When the winemaker determines the right amount of time has passed, the juice is drawn off and yeast added to begin the fermentation process with the remaining pomace, in many cases, being returned to the vineyard to be used as a fertilizer.
Once the colour and sugar content are correct the cask valve is opened and the first juice, which is the best quality wine, is then transferred into other containers where the fermentation process is finalized.
Pressed wines, which are full of tannin, are made from the leftover solids....
To view and download this full PLR article, you must be logged in. Registration is completely free. Once you create your account, you will be able to browse, search & downlod from our PLR articles database of over "1,57,897+" on 1,000's of niches and 200+ categories without paying a penny. Click here to signup...
