Making wine, as far as the actual steps are concerned, looks to be a rather simple and straightforward process (Figure 10-3). Grapes are harvested and crushed, the crushed material or juice is fermented by yeasts and bacteria, the organisms and insoluble materials are removed, and the wine is aged and bottled. In reality, the process is far from easy, and each of these pre-fermentation, fermentation, and post-fermentation steps must be carefully executed if high-quality wine is to be consistently produced.
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