Winemaking Clarified

Winemaking often seems like a straightforward process. However, many unnoticed aspects under the surface can affect your wine. Enotrex has the right balance of science and engineering to bring the artisanal elements you want to life. Discover how our sommeliers can improve the taste, color, and smell of your wine in Napa, California.

Chronology of the Grapes

Better wine starts at the beginning. During winter, the grapevines start generating leaves and flowers. After maturing, the fruit appears and develops in two stages. First the grapes grow to a certain level and then temporarily stop expanding. At that point the berry won’t grow again until it starts changing colors, from green to blue, and finally into its gorgeous red color. Now you’re ready to harvest.

Vinification

After collecting the grapes, primary fermentation begins. At this point the sugars develop into alcohol. During the secondary fermentation, you need to take the malic acid and turn it into lactic acid. Malic acid is too harsh for wine, and if you skip this step your wine will pucker, making for a displeasing drink. Following that, the wine undergoes its aging process. Finally, the wines should be blended. Here is a critical step as you’ll be tasting all the different wines you blend. Once you’re satisfied, bottle the wine, crate it up, and ship the final product to your customers.

Delight Your Senses

Throughout winemaking, you need to pay special attention to the bouquet and the sight of your grapes. Smelling them will tell you if there is anything wrong. Also focus on the taste when blending the wines. Imagine the flavor you want and try to achieve that with your mixing, and then give the mouthfeel a ranking. For guidance, explore the wine critics at Wine Spectator™ and Robert Parker.

Perfecting Your Wine

To take your wine to the next level, check out WineXray™. You’ll learn about vesUVVio™, a service that delivers straightforward, fast, and precise measurements. It calculates key factors that include Total Anthocyanins, Free Anthocyanins, Bound Anthocyanins, Protein-Precipitable Tannins, and Total (iron-reactive) Phenolics. Pretty soon you’ll be join ranks with the leading sommeliers and wine makers.