A Detailed Guide for Making Red Wine

Making Red Wine

Red winemaking is not a few years old but dates back centuries in the past. Winemaking is a natural procedure that requires minimal human interference. Wine creator controls the winemaking procedure through various methods. In this context it can be said that there are five essential segments of the winemaking process and they are 1) harvesting, 2) crushing and pressing, 3) fermentation, 4) clarification, and 5) aging and bottling. Wine producers commonly follow these five stages. However, they include varieties and deviations en route to make their wine special.

Stages in Red Wine Making

Following are the five important stages of winemaking:-


Harvesting is the initial phase in the winemaking process and a significant part in guaranteeing flavorful wine. Grapes are the main organic products that have vital acids, tannins, and esters to consistently make stable and natural wine. Tannins are textural components that result in making the wine dry. Tannins are also responsible for adding astringency and bitterness to the wine.

The moment when the grapes are plucked decides the sweetness, acidity, and flavor of the wine. The sweetness and acidity of the grapes ought to be in a balanced condition. In this context, it is relevant to add that harvesting depends upon the climate.

Harvesting should be done by hand or by mechanical means. Many wine creators like to harvest by hand since mechanical harvesting can be a tough proposition. When the grapes are removed for the winery, they are arranged into bundles. Grapes that are spoiled or under-ripe, are thrown away.

Red Wine

Crushing and Pressing

The grapes are collected, de-stemmed and then squashed. For a long time, people did this by crushing the grapes with their feet. These days, most wine producers do the crushing process mechanically. Mechanical presses step or trod the grapes into what is termed as a must. Must is naturally squeezed grape juice containing the skins, solids, and seeds. Mechanical stomping is known to enhance the quality and longevity of red wine. Red wine is left in contact with the skins to get shading, flavor, and extra tannins.


After crushing and stomping, fermentation becomes possibly the most important factor. It takes 6-12 hours for the Must to ferment. Wild yeasts act as the catalyzing agent. Fermentation continues until the entire sugar is changed over into liquor and dry wine is delivered. The fermentation process can take somewhere in the range of 10 days to one month or more.


When the process of fermentation has finished, clarification starts. Clarification is the procedure where solids like dead yeast cells, proteins, tannins are removed. Wine is moved into a separate vessel like a stainless steel tank or an oak barrel. Wine can at that point be clarified through fining or filtration. Filtration happens by utilizing a filter to catch the bigger particles that are there in the wine. The clarified wine is then stored inside vessels for bottling or future aging.

Bottling and Aging

Bottling and Aging is the last phase of the winemaking process. A wine producer has two choices and they are 1) bottle the wine immediately or 2) give the wine extra aging. Further aging can be done in the tempered steel tanks, bottles, or oak barrels. Aging the wine in oak barrels will deliver a smoother, rounder, and vanilla flavored wine. Aging enhances wine’s exposure to oxygen while it ages and this process diminishes tannin and enables the wine to arrive at its ideal fruitiness. After the aging process, wines are packaged with either a screw or a cork cap. The capping, however, depends upon the wine producer’s preferences.