Now I will explain about the winemaking process

First I'll start with the red wine

Red wine

Distemming and crushing: In this process each box of grapes is emptied into a machine which
separates the grain from the sticks. Later another machine grinds the grains and fills each vat
with approximately 3000 or 3500 kg

Maceration and alcoholic fermentation: The maceration process lasts one week, macerating
only the skin and juice so the must acquires its color

Both the color and the final structure of the wine are determined by the elements provided by
the grape skin and seeds: anthocyanins, tannins and all the other polyphenols it possess.

Later the fermentation process begins which is controlled by temperature and density. The
fermentation process lasts one week and is carried out at 25-30 °C with commercial yeasts. It
also starts with densities of 1100-1120 g.cm-3

As the fermentation progresses, the density drops because the sugar is consumed and it
generates ethanol that is much lighter than water.

In the fermentation process, carbon dioxide gas is generated, which pushes the skin upwards
from the vat, forming the cap (this cap is a solid layer composed of skins, pulp and seeds)
which must be broken so that it mixes with the must

As soon as the fermentation is finished, an alcohol and sugar analysis it is carried out, getting
values around 13° and 2 g/L respectively, obtaining a dry and stable wine.

Malolactic Fermentation: The wine obtained is subjected to a new fermentation process

which is carried out by a bacteria at 20°C, which transforms malic acid into lactic acid. This
process of fermentation reduces the acid character of the wine and makes it much more
pleasant to drink.

Storage cellar: This is where the wine is aged in barrels and where work is carried out to
eliminate the impurities and sediments that the wines carry from the fermentation:

In the Crianza the wine is introduced in a French oak barrel which have a toasted inside that is
classified into 2 types:

MT+: Strong toasting burned at high temperatures which gives the wine aromas of coffee,
chocolate, bitter, tobacco, among others.

MT: Medium toasting, burned at lower temperatures, which gives the wine aromas of vanilla,
toffee or coconut.

Bottling: Once the wine is ready, it is bottled in different formats for consumption from a
bottling equipment.

For the elaboration of white wine, the same procedure is carried out. However, it is worked
with different temperatures and only one fermentation is carried out
For the elaboration of the rosé wine a special technique called "bleeding technique" is carried
out and the same procedure of the red wine is followed, working with different temperatures
and also only one fermentation is carried out

Now we will watch a video about the winemaking process

It should be noted that the processes vary according to the manufacturer