Module 3: From Vineyard to Bottle
Crushing, Pressing and Fermentation
About 25 minutesEssentials and Professional Edition
In this lesson you will
- Describe the key steps of white, red and rosé winemaking and the reasons behind them
- Explain the common adjustments to must (chaptalisation, acidification) and why they are made
- Explain how sweet wines are made by stopping fermentation, and the role of yeast, malolactic conversion and sulphur dioxide
The full lesson, its five-question quiz and the rest of the course are open to enrolled learners.