Wie wird Wein hergestellt? - einschenken24.de

How is wine made?


We Germans drink 20 liters of wine per capita per year and Austrians drink an average of around 27.7 liters of wine per capita. In a global comparison, Germany comes in tenth place and Austria in fifth place. The leader is Portugal with 58.8 liters per capita.

For many, wine is pure enjoyment to relax and unwind. Many people in particular treat themselves to a glass of red wine, white wine, rosé wine or a wine spritzer in the evening after work. Since wine is so popular around the world, we wondered how wine is even made. Many people, like us at einschenken24.de, enjoy it in the evening or on other occasions, but how do the grapes get into the bottle?

Today, white wine grapes are mostly processed, fermented and aged in a reductive state (ie the grapes are sealed airtight).

There are different stages of production:


The grapes are destemmed (or de-stemmed, de-stemmed), meaning they are separated from the stem by machine or by hand. The grapes are then crushed in a mill to create a mixture of pulp, grape seeds, skin and juice. This viscous mixture is called mash. The mash is then left to its own devices so that aromas, flavors, phenols and other substances can develop.


Presser is also called wine press. The mash is pressed out there. In this way, the grape residues (pomace) are separated from the sweet grape juice (must). Today, pneumatic presses are used for white wine, in which an air bag is inflated in the middle of the press cylinder. This means that the pressing is gentle and no bitter substances (e.g. seeds) get into the wine.


 In many countries, wine laws allow the must to be enriched. Sugar or grape syrup is added here so that the wine has a higher wine content.


The must is then sulphurized. Sulfurous acid and sulfur oxide are passed into the must. But potassium disulfite can also be used.

Sulfurization is intended to prevent oxidation and protect against microbacterial spoilage.


Fermentation then takes place. It runs in sealed barrels, metal tanks or rectangular stainless steel containers. The main fermentation takes six to eight days.

During this time, the sugar in the must is converted into alcohol. During the fermentation process the liquid can warm up to 30°C. This means that the yeasts multiply more quickly and the wine ferments more quickly. However, many winemakers control the temperature and, as they prefer to control the fermentation themselves.


Most white wines can be stored for up to four years.

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