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 This is for you more visual learners. It details the white winemaking process (red would have a few more steps.)
It has a lot of info I didn't really cover in-depth in my first post, but hopefully it's decently easy to understand anyhow. Enjoy and remember to ask any questions in the comments!
6 Comments
Corey
2/4/2013 02:37:05 am
This is fascinating! I never realized how much processing wine undergoes. I'd be really interested to see a post about how modern wine-making processes differ from ancient practices, before there was the ability to adjust on a chemical level. When did wine-making become so carefully measured and controlled, and did that come out of the industrial food process, or arise as a natural extension of practices already used by wine makers?
Lee
2/4/2013 04:33:36 am
Very interesting! Lots of SO2 additions :-)
Rebecca
2/4/2013 05:20:34 am
Corey, thanks for the good post fodder! I'll do some research about when the turning point was for winemakers. I know some still refuse to use technology, but everything I know says that's stupidly stubborn! And Lee, yes lots of SO2. Some winemakers probably use less (or some use none at all.) But if you were looking to be good and sanitary, those are the points at which it should be added. Starting with high quality (not infected) fruit helps cut back on the additions as well.
Rebecca
6/3/2019 07:44:31 pm
Hi Rose- thanks so much for the lovely comment! It's been several years since I've updated the site, but it makes me really happy that people are still reading it! Leave a Reply. |
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AuthorI'm a wine-loving actress in the Windy City who holds certificates in Enology and Viticulture from Washington State University. I also own a hilarious cat. Archives
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