The picture shows the technique of making red wine.

The diagram illustrates how red wine is produced. As can be seen, there are ten steps in this linear process, starting with selecting grapes and ending with bottling the wine. The production commences when grapes are picked and selected. After this, those grapes are kept in an anaerobic condition for 2 to 3 weeks before being put through a crushing machine and transferred to the pot ale for fermenting with their skin. The process continues with the grapes having their skins and seeds removed. These by- products are then pressed again in the drainer to extract more juice. In the next step, the grape juice, clean from skin, is stored in another pot ale where the second fermentation process takes place. Following this, the liquid is clarified before being encased into an oaken cask for the maturation stage which lasts from 6 to 24 months. Having been mixed with acid and sugar in the taste adjustment process, the liquid is bottled and ready for sales.