| There are plenty of vintners in Australia making | | | | Red grapes are generally crushed with the skins |
| some of the finest wine in the world as evidenced | | | | left intact and the juice and skins are used during |
| by the increasing numbers of mainland sales and | | | | fermentation. The skins contribute to the wine |
| worldwide exports. Australian wine producers | | | | qualities of flavour, appearance (eg colour) and |
| are making over a billion litres of wine every year | | | | body in red wines. The skins and juice of red |
| in all six states. The various vineyards in the | | | | wine are fermented together and this leads to |
| different states produce wines with interesting | | | | the presence of the right quantity of tannins in |
| and unique qualities which are determined by | | | | the wine. |
| climate, soil type and the wine making process | | | | White grapes are crushed with the skin intact, but |
| itself. | | | | the skin is then separated from the juice prior to |
| Making wine is part science and part art. Anyone | | | | fermentation. |
| can grow grapes, but knowing when to pick them | | | | Thoughtful Fermentation |
| and how to convert them into a high quality wine | | | | During the fermentation process alcohol is |
| requires experience, judgment and finesse. The | | | | produced. The amount of alcohol can be |
| commercial wine making process is complex for | | | | tested with scientific instruments to a precise |
| this reason even though the steps themselves | | | | degree. The quality of the fermented wine is |
| may seem simple. | | | | determined by the vintner and will depend on the |
| Variety is the Wine Spice of Life | | | | type of wine being produced. |
| Australian wines are produced using a variety of | | | | During fermentation the crushed grapes are |
| grapes to create everything from Chardonnay to | | | | placed in big steel vats or oak barrels along with |
| Merlot. Australia’s Shiraz wine has achieved | | | | cultured yeast. Wine fermented in oak barrels is |
| global recognition and accolades for possessing | | | | often red and the barrel itself contributes to the |
| unique and interesting qualities. | | | | earthy or woody flavour of the wine. The skins |
| However, there is a standard wine making | | | | are removed from the fermented red grape |
| process by which all wines are made no matter | | | | mixture before filtering and bottling. Having said |
| what variety of grape is used. At a commercial | | | | that, many white wines – especially |
| vineyard, the grapes are grown, crushed, | | | | Chardonnay – is also oak fermented, but they |
| fermented and bottled with variances in | | | | remain in the minority. |
| procedures found depending on which vintner you | | | | The vintner is the person who decides when the |
| choose. | | | | fermentation process is complete. During |
| Wine begins with grape growing of course. In | | | | fermentation the crushed grapes will be |
| Australia, there are over 169,000 hectares planted | | | | maintained at a carefully controlled temperature. |
| with commercially grown grape vines in 60 | | | | After the decision has been made as to when to |
| recognized wine regions. The primary wine | | | | pick the grapes, the fermentation process is the |
| producing vineyards are found in the states of | | | | most critical step in the process of creating high |
| Victoria, New South Wales and South Australia. | | | | quality wine. |
| Harvesting the grapes is the first major step in | | | | Quality Can Be Bottled |
| the process of wine making. Deciding when to | | | | When the fermentation process is deemed |
| pick the grapes is seen by many as one of the | | | | complete, the winemaker then filters the wine so |
| most important decisions a vintner makes. The | | | | most of the grape sediment, vine particles and |
| grapes must be as close to their ideal state of | | | | yeast are removed. After filtering the wine is |
| ripeness as possible in order for the winemaker to | | | | ready to be bottled. |
| produce the kind of wine desired. | | | | When you hear the term “wine aging”, it |
| Commercial winemakers have years of | | | | refers to storing the wine until it is at peak |
| experience when it comes to determining when | | | | condition. All wines improve with ages. The |
| to pick grapes. They also have experienced | | | | degree of that improvement and the extent to |
| wine pickers who know how to pick the fruit | | | | which it can keep improving over time depends |
| without damaging it in the process. | | | | on many factors. Of note in the 21st Century |
| Crushed to Perfection | | | | more and more wines are being bottled to drink |
| After the grapes are picked, they are cleaned in | | | | now. |
| preparation for crushing. Mostly grape juice | | | | This is a simplified description of how wine is |
| makes it to a bottle of wine and there will be no | | | | made, but serves to create a general |
| stems, leaves or other unwanted residues. | | | | understanding of the process and its intricaies. |
| Red and white grapes are crushed differently. | | | | |