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Winemaking

Learning Outcome

After learning this chapter, you will understand the complete winemaking process from grape selection to bottling.

What winemaking is and why each stage matters
Main steps to make white, red, and rose wine
How sweet wine and sparkling wine are produced
The role of sugar concentration in grape quality
How fortified wines are made and categorized

What is Winemaking?

Winemaking is the process that changes grape juice into wine.

Different winemaking techniques can create completely different wine styles.

Making red and rosé wine
Making white wine
Making sweet wine
Making sparkling wine
Making fortified wine

Making White Wine

1

Crushing

2

Pressing

3

Alcoholic
Fermentation

4

Storage or Maturation

5

Bottling

Making Red and Rosé Wine

1

Crushing

2

Alcoholic
Fermentation

3

Pressing

4

Storage or Maturation

5

Bottling

Red Wine

Red wines are typically drained off the skins at the end of alcoholic fermentation.

Rosé Wine

Rosés are drained off the skins after only a short maceration. Fermentation continues without the skins.

Making Sweet Wine

Residual sugar is the sugar left in wine after fermentation.
Different levels of residual sugar determine the sweetness of wine.

Example: Sauternes

Grapes with concentrated sugar

↓

Alcoholic fermentation

↓

Yeast stops fermenting before all sugar becomes alcohol

↓

Bottling

Example: Moscato d'Asti

Ripe grapes

↓

Alcoholic fermentation

↓

Remove or kill the yeast

↓

Bottling

Concentration of Sugar

Sugar concentration in grapes determines potential alcohol, sweetness balance, and final wine profile.

Extra Ripening

Longer hang-time increases sugar levels and flavor intensity before harvest.

Shriveling / Noble Rot

Water loss concentrates juice, creating dense sweetness and aromatic complexity.

Frozen Grapes

Ice wine production presses frozen berries to extract highly concentrated must.

Making Sparkling Wine

Sparkling wine bubbles are created by dissolved carbon dioxide gas produced naturally during fermentation.

Example: Champagne, Crémant, Cava

Base wine

↓

Second Fermentation

↓

Traditional method/
Bottle fermentation

↓

Bottling

Example: Prosecco and other
sparkling wines

Base wine

↓

Second Fermentation

↓

Tank method/
Charmat method

↓

Bottling

Sparkling Wine Production Methods

Traditional Method

Bottle Fermentation

oHarvest

oStill wine

oLiqueur de tirage

oSecond fermentation in bottle

oBubbles created

oRiddling and disgorgement

oDosage

oCork and cage

Tank Method

Charmat Method

oHarvest

oStill wine

oLiqueur de tirage

oSecond fermentation in tank

oBubbles created

oBottle and cork

Sparkling Wine Comparison

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

Making
Fortified Wine

Fortified wine is wine with additional alcohol (spirit) added during or after fermentation, usually reaching between 15-22% ABV.

Notable Examples

SpainSherry

PortugalMadeira, Port

FranceVins Doux Naturels

The Process

Harvest

→

Wine
Fermentation

+

Spirit

=

Fortified
Wine

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Academy - Module 2

Winemaking