The wine making process

1. THE WINE MAKING
PROCESS
FROM THE VINEYARD TO THE
BOTTLE.

3. WHAT IS THE COMPOSITION
OF A VINE ?
•Roots
•Leaves
•Flowers
•Grapes
•Stem

4. WHAT IS THE COMPOSITION
OF A GRAPE ?
•Stalk ( tannin )
•Seeds ( bitter oil )
•Bloom ( yeast)
•Skin ( colour, tannin, flavouring
compounds)
•Pulp ( sugar, water, flavouring
compounds,acids.)

6. WHY THE TERROIR IS SO
IMPORTANT WHEN
PRODUCING A WINE ?
•Terroir : combination of the composition of soil, the exposure of the
vineyard, the grape, the climate, and the winemaker’s skills to produce
a wine.
•The job of the winemaker is to produce a wine reflecting the unique
style of a « terroir » into a wine. This style can’t find elsewhere.
EACH WINE TASTES DIFFERENT !
•Depending on the location, the taste of the wine will be different :
Hot countries : high alcohol level with low acidity.
Cool countries : low alcohol and high acidity. (Sugar levels will
depend on the sunshine hours during a day.)

7. RED WINE MAKING
PROCESS
•Harvest
•Selection
•Fermentation/Maceration
•Pressing/Emptying the vat
•2
nd
fermentation ( it will
softens and reduces the
acidity. )
•Racking/Blending
•Ageing
•Bottling

8. WHITE WINE MAKING
PROCESS
•Harvest
•Crushing
•Pressing
•Fermentation
•Racking
•Blending
•Ageing
•Bottling.

9. THE WINE TASTING
There are 4 differents steps when tasting a
wine
1.Colour ( clarity, intensity, age of the wine,
grape variety, alcohol content. )
2.Smell ( first sniff, second sniff.)
3.Taste ( body, alcohol, tannin, acidity.)
4.Quality ( you like or you don’t like.)

10. THE WINE TASTING
There are 4 differents steps when tasting a
wine
1.Colour ( clarity, intensity, age of the wine,
grape variety, alcohol content. )
2.Smell ( first sniff, second sniff.)
3.Taste ( body, alcohol, tannin, acidity.)
4.Quality ( you like or you don’t like.)