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→Production
Traditionally grapes were trampled by barefooted vineyard workers to produce a pulp, which was fermented to produce a rich, fruity alcoholic drink. Today this process in most commercial vineyards is mechanized although many "fine wine" producers such as the D'Arenberg vintners in [[Australia]] still proudly claim their wines are 100% foot pressed.
Traditionally grapes were trampled by barefooted vineyard workers to produce a pulp, which was fermented to produce a rich, fruity alcoholic drink. Today this process in most commercial vineyards is mechanized although many "fine wine" producers such as the D'Arenberg vintners in [[Australia]] still proudly claim their wines are 100% foot pressed.
Modern methods of crushing wine involve multiple steps. Initially grapes are simply crushed by their own pressure in vats - rendering the 'free run' juices. Consequently grapes are softly pressed, usually by metal crushers but for high quality wines basket presses are generally used. Finally for the lowest quality of wine the grapes are fully crushed including the skin and pith - delivering a bitter, often tannic must. White wine is usually briefly left in the vat with the crushed skin to add flavour, whereas red wine is typically taken off the skins and pith immediately to avoid excessive tannins and acids. Wine production in some countries such as Turkey is vastly different, involving mixing vats and crushing through wooden bats.
Once pressed, wines are left to mature in vats, large containers made from [[oak]], which add [[flavor]] to the wine. Fine wine takes longer to develop a mature flavor. Cheaper wines may have oak chippings added to give a similar flavor without the need to mature for as long.
Once pressed, wines are left to mature in vats, large containers made from [[oak]], which add [[flavor]] to the wine. Fine wine takes longer to develop a mature flavor. Cheaper wines may have oak chippings added to give a similar flavor without the need to mature for as long.