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White winemaking process

Grape harvest
Harvest

The grapes are picked when they are ripe, usually as determined by taste and sugar content.
Destemmer and Crusher
Destemmer and Crusher

This removes the stems from the grape bunches, and crushes the grapes (but does not press them) so they are exposed to the yeast for fermenting, and so the skins can better impart colour to the wine.
Drain free-run juice
Drain the free run juice

The best quality wine is made just from the juice portion of the must. It is removed and the rest of the drier must (now called pomace) is sent to the press.
Press
Press

This squeezes the remaining juice out of the pomace. If the pomace is pressed too hard, or too many times, the result is low quality wine.
Cold settle juice
Cold settle juice

The juice, now wine, needs to settle after this ordeal.
Fermentation
Fermentation

Yeasts turn the sugar in the wine primarily into carbon dioxide and alcohol (ethanol) producing heat in the process.
Racking
Racking

Moving the wine from one tank to another tank allows solids and anything else that might cloud the wine to be left behind.
Fining and stabilisation
Fining and stabilisation

A process that helps to remove anything that may be making the wine cloudy.
Filtering
Filtering

A process that removes any fining agents, or other undesirable elements, in the wine.
Bottling
Bottling

This is done carefully so that the wine does not come in contact with air.