Stage Process
Harvesting of Grapes Fruit is picked when it is ready to produce the particular type of wine.
Initial Processing of A machine crushes the grapes and removes the stems.
the Grape Juice Maceration (the time spent while skins and seeds are left with the juice) will go
on for a few days or weeks.
Pressing, which may be done using a “bladder press” – a large cylinder
containing bags that are inflated and deflated several times, each time gently
squeezing the grapes until all the juice has run free, leaving behind the rest of the
grapes.
Fermentation Fermentation is the process through which grape juice is turned into alcohol
Grapes on the vine are covered with yeast, mold and bacteria. By putting grape
juice into a container at the right temperature, yeast will turn the sugar in the
juice into alcohol and carbon dioxide – this is fermentation.
Malolactic Fermentation – the wine maker may choose to allow a wine to
undergo a second fermentation process. When malic acid is allowed to break
down into carbon dioxide and lactic acid (because of bacteria in the wine), it is
known as “malolactic fermentation is much more prevalent in red wines than in
whites.
Filtering and Filing After fermentation, there still may be a lot of residue floating around in the wine.
This can be removed by filtering or “straining” the wine. Alternatively, a
“fining” process is used. This involves adding to the wine a substance that will
attach itself to the residue enabling it to be effectively filtered out.
Aging Barrel Aging: The winery may then keep the wine so that there can be additional
clarification and, in some wines, to give it a more complex flavour. When wood
aging is used, wines are stored most commonly in oak barrels. Some wines may
be aged in stainless steel barrels. Wine may be barrel aged for several months to
several years.
Bottle Aging: Wine is bottled and is then laid down to mature in the bottle.
Blending Wine During the barrel aging process, he individual containers of wine may develop
differences. So the winemaker may choose to “blend” wine from different
barrels to achieve a uniform result. Also, the winemaker may blend together
different grape varieties to achieve the desired characteristics.
Bottling Producers often use different shaped bottles to denote different types of wine.
Coloured bottles help to reduce damage by light.
Keep raw foods and ready-to-eat foods separate to avoid cross-contamination.
If possible, use separate, clean utensils and cutting boards for raw foods and ready-to-eat foods, or wash and sanitise
utensils and cutting boards between uses.
Thoroughly clean, sanitise and dry cutting boards, knives, pans, plates, containers and other utensils after using them.
Thoroughly rinse all fruit and vegetables in clean water to remove soil, bacteria, insects and chemicals.
Make sure food is thoroughly cooked and the centre of the cooked food has reached 75°C.
Avoid keeping high-risk foods in the Temperature Danger Zone. Keep chilled foods cold at 5°C or colder, and hot foods
hot at 60°C or hotter.
Avoid leaving just cooked food out to cool for more than one hour. As soon as food has cooled, place it in the refrigerator.
Keep frozen food out of the Temperature Danger Zone while thawing by keeping it on the bottom shelf of the refrigerator.
Take extra care when preparing foods in which the eggs remain uncooked - such as egg nog and homemade mayonnaise -
as bacteria on the egg shells can contaminate the food.
Be trained in safe food handling and preparation.
One critical aspect of food protection is appropriate food storage. Food storage areas should be well ventilated and
illuminated, and protected from overhead drips. Floors, wall surfaces and tables should be easy to clean, and the floors
should be well drained. The storage area should be kept free from insects and vermin, by screening if possible.
Food should be obtained from approved sources and should come in its original container. It should be kept free from
contamination once it has been received from the supplier. Processed foods are often safer than unprocessed foods, for
example, pasteurised milk is safer than raw, untreated milk.
Harvesting of Grapes Fruit is picked when it is ready to produce the particular type of wine.
Initial Processing of A machine crushes the grapes and removes the stems.
the Grape Juice Maceration (the time spent while skins and seeds are left with the juice) will go
on for a few days or weeks.
Pressing, which may be done using a “bladder press” – a large cylinder
containing bags that are inflated and deflated several times, each time gently
squeezing the grapes until all the juice has run free, leaving behind the rest of the
grapes.
Fermentation Fermentation is the process through which grape juice is turned into alcohol
Grapes on the vine are covered with yeast, mold and bacteria. By putting grape
juice into a container at the right temperature, yeast will turn the sugar in the
juice into alcohol and carbon dioxide – this is fermentation.
Malolactic Fermentation – the wine maker may choose to allow a wine to
undergo a second fermentation process. When malic acid is allowed to break
down into carbon dioxide and lactic acid (because of bacteria in the wine), it is
known as “malolactic fermentation is much more prevalent in red wines than in
whites.
Filtering and Filing After fermentation, there still may be a lot of residue floating around in the wine.
This can be removed by filtering or “straining” the wine. Alternatively, a
“fining” process is used. This involves adding to the wine a substance that will
attach itself to the residue enabling it to be effectively filtered out.
Aging Barrel Aging: The winery may then keep the wine so that there can be additional
clarification and, in some wines, to give it a more complex flavour. When wood
aging is used, wines are stored most commonly in oak barrels. Some wines may
be aged in stainless steel barrels. Wine may be barrel aged for several months to
several years.
Bottle Aging: Wine is bottled and is then laid down to mature in the bottle.
Blending Wine During the barrel aging process, he individual containers of wine may develop
differences. So the winemaker may choose to “blend” wine from different
barrels to achieve a uniform result. Also, the winemaker may blend together
different grape varieties to achieve the desired characteristics.
Bottling Producers often use different shaped bottles to denote different types of wine.
Coloured bottles help to reduce damage by light.
Keep raw foods and ready-to-eat foods separate to avoid cross-contamination.
If possible, use separate, clean utensils and cutting boards for raw foods and ready-to-eat foods, or wash and sanitise
utensils and cutting boards between uses.
Thoroughly clean, sanitise and dry cutting boards, knives, pans, plates, containers and other utensils after using them.
Thoroughly rinse all fruit and vegetables in clean water to remove soil, bacteria, insects and chemicals.
Make sure food is thoroughly cooked and the centre of the cooked food has reached 75°C.
Avoid keeping high-risk foods in the Temperature Danger Zone. Keep chilled foods cold at 5°C or colder, and hot foods
hot at 60°C or hotter.
Avoid leaving just cooked food out to cool for more than one hour. As soon as food has cooled, place it in the refrigerator.
Keep frozen food out of the Temperature Danger Zone while thawing by keeping it on the bottom shelf of the refrigerator.
Take extra care when preparing foods in which the eggs remain uncooked - such as egg nog and homemade mayonnaise -
as bacteria on the egg shells can contaminate the food.
Be trained in safe food handling and preparation.
One critical aspect of food protection is appropriate food storage. Food storage areas should be well ventilated and
illuminated, and protected from overhead drips. Floors, wall surfaces and tables should be easy to clean, and the floors
should be well drained. The storage area should be kept free from insects and vermin, by screening if possible.
Food should be obtained from approved sources and should come in its original container. It should be kept free from
contamination once it has been received from the supplier. Processed foods are often safer than unprocessed foods, for
example, pasteurised milk is safer than raw, untreated milk.
