Alcoholic drink. It is obtained by fermenting grapes or other fruit juices.
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Wine production is carried out in three stages: mechanical treatment, fermentation, aging or aging. In mechanical process; grape grains are crushed, trash and kernel are separated, filtered, the remaining pulp is squeezed. Before proceeding to the fermentation process, improvement is made by adding sugar and tartaric acid to the obtained must.
If white wine is to be obtained, must must be left to ferment alone. For red wine, must is fermented with red grape shells. Alcohol is added to the yeast for fermentation. Fast and slow.
Transfer several times to remove residue. It is then rinsed, filtered and centrifuged.
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It is kept according to the type of wine (dry-dry) and its structure and drawn into the bottle. Some of the wines are produced on the market in the year they are produced and some are aged by waiting for years.
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