Making wine

• Grapes are picked and pressed to form a pulp. Yeast cells on the surface of the grape or in the air cause the sugar in the grape juice to ferment. (anaerobic respiration) The fermenting pulp is called must
• Additional yeast cells are added to the wine and it is poured into large fermentation vats. The sugar is converted into alcohol (ethanol) and CO2. Fermentation is completed in the vats, under controlled temperatures
• The fermented wine is filtered to remove all the seeds and skins. It is then stored in vats or barrels for further ageing before bottling