Vinification

Vinification (from Latin vinum “wine” and facere “to make”) is the process of converting grapes into wine. It encompasses all stages of winemaking, from grape reception and crushing through to fermentation, maturation, and bottling. The term is distinct from viticulture, which refers to the growing of grapes in the vineyard.

Background

The practice of vinification has been recorded since antiquity, with archaeological evidence of controlled fermentation found in the Near East and Mediterranean regions. Over time, it has developed into both an artisanal craft and a scientific discipline, combining traditional methods with advances in microbiology, chemistry, and technology. The principles of vinification apply to all wine styles, though individual choices of technique can dramatically influence the final character of the wine.

Key Processes

Crushing and pressing

The first stage of vinification involves the harvesting of grapes and their transformation into must. Red wines are usually fermented on their skins, requiring gentle crushing, while white wines are typically pressed immediately to separate juice from skins.

Fermentation

Alcoholic fermentation is the central process, converting grape sugars into alcohol and carbon dioxide. This is carried out by yeasts, either naturally present or inoculated with cultured strains. A secondary malolactic fermentation often follows, particularly in red wines, where malic acid is converted to softer lactic acid, reducing acidity and contributing to stability.

Maceration and extraction

In red winemaking, prolonged contact between juice, skins, and seeds allows for the extraction of colour, tannins, and flavour compounds. Decisions regarding temperature, cap management, and length ofmaceration are crucial for determining structure and style.

Clarification and stabilisation

After fermentation, wine undergoes clarification to remove suspended solids, using techniques such as racking, fining, or filtration. Stabilisation methods, including cold treatment and sulphur dioxide addition, help to prevent microbial spoilage and ensure consistency before bottling.

Styles and Techniques

Vinification techniques differ according to the desired wine style. White wines are usually vinified at lower fermentation temperatures to preserve aromatic freshness, while red wines may involve extended maceration for structure and complexity. Rosé wines are generally produced either by short skin contact or by the saignée method, drawing off juice early from a red fermentation.

The choice of fermentation vessel — such as stainless steel, oak barrels, or amphorae — also influences texture and flavour. Oak contributes tannin and spice notes, while stainless steel preserves primary fruit. Amphorae and concrete tanks are increasingly used for their neutral yet oxygen-permeable qualities.

Contemporary Considerations

Modern vinification combines tradition with innovation. Advances in refrigeration and oxygen management allow for precise control over fermentation, reducing faults and enhancing stylistic consistency. The role of yeasts is debated, with some producers favouring spontaneous fermentation by indigenous strains, while others rely on selected cultures for predictability.

A growing movement towards minimal intervention or so-called “natural wine” emphasises reduced use of additives and limited manipulation, though this approach is controversial in professional winemaking circles.

See also

• Fermentation
• Malolactic fermentation
• Winemaking