The map illustrates the process of producing red wine for the purpose in the drink industry. Overall, there are a total of 10 steps which can be organized into three main steps. These include collecting, fermenting grapes and creating many bottles of wine.
Commencing with the first stages, the process involves the grapes being harvested. Subsequently, the grapes are kept in anaerobic condition for 2 to 3 week. Once it is ready, the amount of grapes is put in a crushing machine and transported to the pot ale for the purpose of fermenting with skin. At the following stages, they are separated skins and stems for free run juice. The juice is made into two simultaneous stages, one of them being pressed in the drainer whereas the other is conveyed in a pot ale to ferment again without skin.
Regarding the next stage, this mixture has been filtered by a clarification then brought into an oaken cask for manufacturing step within a period off time from about 6 to 24 months. The final stage is that they are being added with acid and sugar in taste adjustment and the bottles of red wine are ready for sale afterward.
The map illustrates the process of producing red wine for the purpose in the drink industry.
Overall
, there are a total of 10 steps which can
be organized
into three main steps. These include collecting, fermenting
grapes
and creating
many
bottles of wine.
Commencing with the
first
stages
, the process involves the
grapes
being harvested
.
Subsequently
, the
grapes
are
kept
in anaerobic condition for 2 to 3
week
. Once it is ready, the amount of
grapes
is put
in a crushing machine and transported to the pot ale for the purpose of fermenting with skin. At the following
stages
, they
are separated
skins and stems for free run juice. The juice
is made
into two simultaneous
stages
, one of them
being pressed
in the drainer whereas the other
is conveyed
in a pot ale to ferment again without skin.
Regarding the
next
stage
, this mixture has
been filtered
by a clarification then brought into an oaken cask for manufacturing step within a period off time from about 6 to 24 months. The final
stage
is that they are being
added
with acid and sugar in taste adjustment and the bottles of red wine are ready for sale afterward.