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HarvestingMechanicalProsNo man power neededRecovery quicklySave more moneyMore grapes are harvestedConsSortingQualityTraditionalProsHigh QualityBetter quality of wineConsExtra man power neededCrushingUsed to extract the juice from the skin before allowing the grapes to fermentAvoid too much tearing of the skinWill cause over oxidation

Traditional

Crusher

Carbonic MacerationCO2 is pump in a container that helps in grape fermentation.The CO2 permeate through the grapes skin in turn will will help start intermolecular fermentation

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Pressing ProcessPressers are used to ensure maximum release of the juice from the grapesIf more force is applied it result to more tannin

Fermentation

Fermentation Process Diagram

The dead yeast cells settle at the bottom of the fermentation tower then the wine is then transferred to containerThis process normally takes up to 2-4 weeks to complete

ClarificationBentonite are added to the wine which is considered as a fining agentLees will formed which are clumps in the wineLees undergoes separation thru centrifuge and filtration.

StabilizationThe wine is kept at low temperatures normally from -2 to 2 degrees CPotassium sorbate is added to help in stoping the yeast to reproduce.Potassium metabisulfite is added to removes oxygen which in turn will prevent the growth of microorganism.