Stage 1
Key Facts
Production, Distribution and Costs
Production
- White Wines: crush, press, ferment (15-20˚C)
- Rosé Wines: crush, ferment (15-20˚C), extract a little colour, press
- Red Wines: crush, ferment (25-30˚C), extract colour and tannin, press
Unless the sugar levels in the juice are extremely high, fermentation stops naturally when all the sugar has been converted into alcohol (typically 8%-15% abv).
Maturation
- Oak barrels: allow oxidative flavours to develop and soften tannins (new barrels add oaky flavours)
- Stainless steel vats: for storage. Inert and airtight; the wine changes very slowly
- Glass bottles: inert and airtight, but the wine evolves new flavours
Styles of Wine
- Colour: red, rosé, white
- Sweetness: from unfermented sugar
- Sparkling: from dissolved carbon dioxide
- Oak: barrels (and staves/chips for inexpensive wines) can add oaky flavours
- Fortified: from added alcohol (grape spirit)
Factors affecting Wine Price
- Vineyard: land, labour, care taken, yields
- Winery: equipment, packaging
- Distribution and sale: distribution, profits, taxes