This is where the grapes are processed and converted into wine by the application of winemaking techniques (alcoholic fermentation).
Learn more: Until the middle of the 19th century the process of alcoholic fermentation had not been explained. In 1863, Napoleon III commissioned Pasteur to discover why wine went sour before it was consumed and Pasteur detected the microorganisms which affect the process of both fermentation and aging.
Wine matures faster in oak barrels, since the porous material from which it is made affects the aromas of the wine and allows it to come into contact with oxygen.
Learn more: The wooden (oak) barrel provides the wine with the aromas and taste characteristics of the wood from which it is made, a smoky character (from the burning which is made in the interior of the barrel) and it allows oxygen to come in a slow and controlled contact with the wine as it enters through the pores of the barrel. These characteristics develop the effects of both the aging and its duration. Oak wood is the best and it is most often used to construct barrels. France is the main and best-known country of origin of wood for the manufacture of barrels.
This machine automatically fills bottles with wine which can travel and reach our table in our home.
Learn more: When the wine has matured, it is prepared for bottling, i.e. the filling of bottles with wine. Some wines are immediately bottled while others are aged in oak barrels or bottles for several years. Wine aging continues in the bottle too, since the cork ensures the absence of oxygen. This phase can last from a few months to many years. Today, bottling is automatically and very quickly carried out on a production line. During the antiquity, the art of bottling was discovered by the Egyptians and the Romans who sealed the amphorae which contained wine. This skill was lost when barrels appeared during the 1st century A.D.
You must empty your grapes in this machine to separate the berries from the grape stems.
Learn more: At this stage, the berries are separated from the stalks. The stalks are removed, the berries are taken to the winepress to break their skin and release their flesh and juice. This is how the grape pulp is produced, which is taken to the winemakers, tanks where alcoholic fermentation and extraction of pigments from the skins of the berries take place. Today we know that yeasts convert glucose into alcohol, and ethanol into acetic acid and carbon dioxide. Occasionally, at the same time or after the alcoholic fermentation, malolactic fermentation takes place, where lactic bacteria convert malic acid into lactic acid. Wine yeasts play an important role in winemaking and they determine the aromatic and taste characteristics of the wine to a significant extent. The winemaker can let the fermentation take place with the yeasts of the grape must and skin, which are also called “wild yeasts”, or decide to use “cultivated” yeasts.
