Wine can be a confusing topic. Whether you go to the wine cellar to taste your first wine, talk to a waiter in a restaurant, or try to get a bottle for dinner. Although there are many fineness, differences and unique wine properties, there are some common and simple characteristics.
All grapes are made from fermented grape juice. The fermentation process is the breakdown of sugars into carbon dioxide (CO2) and alcohol. Sugar is a natural ingredient in all grapes. Yeast, a catalyst for turning sugar into alcohol, is a natural substance that is already present in grape. Below is an overview of the three main types of wine and the process of making wine.
Red wine is collected in vines and placed in a shredder that removes all grapes. Apart from removing the stem, the process of destruction also removes the colour from the skin. Depending on the level of "dryness" of wine, fermentation continues to change the amount of sugar that is favoured into alcohol.
The average amount of alcohol produced by this process is 13-15%. Fermentation stops before all sugar is used for a sweeter wine. Alcohol is then added to sweet wine to give 13-15% alcohol. Dry red wine is made when all the sugar in the pulp is fermented. The wine is then filled into wooden barrels for ageing. French oak is one of the more traditional and popular units for storing dry red wine.
The process of white wine is very similar to red wine, but with several main differences. White and red wine is inserted into the shredders to remove the stem. Grape meat is released. The shredder then issues a coloured bowl for white wine.
Then dry white wine like red white wine can ferment naturally, while sweet white wine contains sugar that is not fermented in liquids and alcohol is added. Unlike oak barrels, white wine is usually stored and aged in stainless steel and is usually served cold.