pressed grape skins and stems are taken out before
the production of red wine, the pressed grape skins
of the red grapes are left in the must and remain
there during part or all of the process of fermentation.
Substances in the skins such as color, tannin and
aroma are gradually set free into the wine by the
fermentation's process of decomposition.
Rosé wine is usually made from red grapes,
with the skins being allowed to stay only a short
time in the must.
In the production of Sparkling wines, Prosecco or
champagne, a second fermentation process is induced
after the first by the introduction of more sugar
and yeast and then filling it in closed containers
far the most expensive and work intensive method
of producing a sparkling wine is the champenoise
the second fermentation takes place at low temperature
in the bottle. Afterwards the young sparkling wine
is stored. While it is stored, the bottle is frequently
turned or "shaken" to bring the sediment
to the bottleneck where it can be shock-frozen into
a plug and removed. The bottle is then resealed.
The best sparkling wines of the world, such as champagne,
are produced according to this method.
quality and taste of a wine are dependent on the character
of the soil, the climate, the grape and the method of
pressing and fermenting.