1. Wine
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2. new vocabulary
Flavor: noun
the distinctive taste of a food or drink:the yoghurt comes in eight fruit flavours
Bouquet: the characteristic smell of a wine
This wine has a rich bouquet.
Blend: mix (a substance) with another substance so that they combine together:
add the grated cheese and blend well
Yeast: a type of fungus which is used in making alcoholic drinks such as beer and
wine

3. Harvest:the time of year when crops are cut and
collected from the fields, or the activity of cutting and
collecting them
Grapes: a small round purple or pale green fruit that
you can eat or make into wine

5. Small Bladder Press
Crusher
Large Rotary Press

6. Active Yeast Cells
Fermentation Tanks
Barrel filling
Barrel aging

7. Bottles being filled
Bottling line
Large Commercial Cellar
Small in-home cellar

8. .
Red Wine:
Grapes for red wine are
harvested, crushed.
The must is left with the skins
during fermentation to produce
the red color.
Red wine is commonly aged in
oak barrels for 6 to 24 months.
The wine is bottled.
Many red wines are ready to
drink after bottling.
However, some red wines, such
as Cabernet Sauvignon, will
benefit with some bottle age.

9. Blush Wine: Champagne (Sparking) Wine:
Red grapes are harvested for Rose Grapes for sparking wine are
or Blush wine. harvested and pressed.
Before fermentation the must is left It is fermented like a white wine.
with the skin for a short time. More sugar and yeast is added to
The must is fermented in stainless the wine.
steel tanks. The wine is bottled.
If a sweet wine is desired then the The additional sugar and yeast
fermentation is stopped before all produce carbon dioxide, which
of the sugar is consumed. carbonates the wine.
The wine is bottled The second fermentation is
Blush wines are not stopped.
commonly bottle aged Most sparkling wines are made to
but consumed within 3 drink young. But, fine Champagne
years of bottling. will benefit with additional bottle
age.

10. Making fortified wine
Fortified Wine:
Grapes for fortified wines are
harvested like for other wines.
Depending on the type of wine,
the must may be handled in
different ways to intensify the
flavor before and during
fermentation.
Most fortified wines have an
addition of alcohol (brandy) to
stop fermentation and increase
the alcohol content.
Fortified wine maybe aged in
oak barrels before bottling.
Many fortified wines will benefit
with bottle age.

11. Summary
Wine grapes are harvested either manually or mechanically.
Manually harvested grapes are usually preferred.
Wine can be made from many fruits and vegetables.
However, wine from grapes can possess a good balance of three
important qualities: sweetness, acidity and alcohol.
After harvesting, grapes are destemmed, crushed (or pressed) to
produce the juice, referred to as “must”.
The must is fermented and sometimes aged in oak to add flavor
and aroma in some wines before bottling.
Sparkling wines such as Champagne are made by imposing a
secondary fermentation in the bottle to produce carbonation.
Most wine is made to be consumed within 3 years of production.
However, some fine wines may gain special qualities by further
bottle aging.