These days you rarely meet gay peasants stamping on grapes with bare feet in wooden vats. Probably need to imagine a stainless steel, computers, and laboratory hygiene. Constant experimentation with the technology and equipment is an integral part of the modern wine industry, but despite this, the wine remains largely mysterious and magical process.

You first need to obtain the grape juice. This violent action on the grapes, though strictly controlled, is in the machine, called a crusher, breaks down the grape skins. If you produce white wine, it is necessary to separate the fermented juice from the ridges and peel. They give the wine a color and tannin saturate it; both not desirable for white wine, so you without delay put the crushed mass of grapes in a press and squeeze out all the liquid, and then pumped it in a container, called a fermentation VAT.

Some winemakers put whole bunches of grapes directly into the press to get more fresh juice.
The greatest achievement of winemaking in the twentieth century has been the possibility of control over the fermentation temperature, which allowed to implement cold fermentation. This is one reason due to which cheap Australian or Chilean wine grown in hot conditions, is still fresh and fruity on the palate.

Most modern light white wines made in huge, refrigerated steel containers, but some white top-quality wines are fermented in small oak barrels gives the wine astringency and vanilla depth.

When making red wine, the juice and pulp are fermented together, as the peel contains natural pigments, aromatic substances and tannin, which acts as the preservative. Fermentation usually takes place in large stainless steel vats, concrete or (sometimes) of the tree. Fermentation occurs at a much higher temperature than white wine, for the extraction of the maximum number of dyes and aromatic substances from the peel.

You should occasionally stir the liquid or to pump juice from the bottom over the pulp floating at the top, but most of the time you just sit and observe formation of a deep red hue. When colour intensity and tannin contents reach the optimal level, the juice is drained into the new container and the remaining mass goes into a press to squeeze the remaining fluid.

When you make a rosé wine, begin in the same way as in the manufacture of red wine, but grape must is separated from the skin at a much earlier stage, so the wine has only a faint shade of color, then the process is the same as in the manufacture of white wine. You can cheat by adding a little red wine to white, but then you’ll get no present rose wine and its taste will not be as good.