The diagram details how wine is manufactured in man-made factories.
Overall, there are 7 main steps in this operation, starting with the collection of natural grapes, and culminating in the distribution of wine bottles.
At the beginning of the process, every August to October, grapes planted in the Northern Hemisphere are gathered and transported to a nearby wine-creating industrial area. Upon its arrival, the fruit is immediately placed inside a specialized machine, in which the grapes are smashed under high pressure to extract solids like skin and seeds, forming grape juice. The liquid is then brought to a closely sealed container, where it is mixed with yeast and starts being fermented from 18 to 30 days.
After being turned into alcohol, the liquid is conveyed to the examination area, in which it is purified by having its unrequired molecules such as dead yeast cells and proteins eliminated. Following this, the cleansed grapes are preserved inside oak casks within an optimal range of 18 to 30 months. Finally, once the wine is ripe, it is bottled up and packaged in large boxes before being sent to major retailers and food establishments, ready to be consumed.
The diagram
details
how wine
is manufactured
in
man
-made factories.
Overall
, there are 7 main steps in this operation, starting with the collection of natural
grapes
, and culminating in the distribution of wine bottles.
At the beginning of the process, every August to October,
grapes
planted in the Northern Hemisphere
are gathered
and transported to a nearby wine-creating industrial area. Upon its arrival, the fruit is immediately placed inside a specialized machine, in which the
grapes
are smashed
under high pressure to extract solids like skin and seeds, forming
grape
juice. The liquid is then brought to a
closely
sealed container, where it
is mixed
with yeast and
starts
being fermented
from 18 to 30 days.
After
being turned
into alcohol, the liquid
is conveyed
to the examination area, in which it
is purified
by having its
unrequired
molecules such as dead yeast cells and proteins eliminated. Following this, the cleansed
grapes
are preserved
inside oak casks within an optimal range of 18 to 30 months.
Finally
, once the wine is ripe, it
is bottled
up and packaged in large boxes
before
being
sent
to major retailers and food establishments, ready to
be consumed
.