How wine is made from Grapes in Maharashtra
In Maharashtra, wine is produced through a process called winemaking or vinification. The state is one of the major wine-producing regions in India, and many wineries (e.g. Sula Vineyard listed on BSE) follow modern winemaking techniques to produce a wide variety of wines. Here's an overview of how wine is made from grapes (also called as drakshe in Marathi) in a factory in Maharashtra.
1. Grape Harvesting: The winemaking process begins with the careful harvesting of ripe and healthy grapes. Grapes used for winemaking are different from table grapes and are specifically cultivated for their suitability in producing wine.
2. Sorting and Crushing: After harvesting, the grapes are sorted to remove any damaged or unripe grapes, leaves, and debris. The sorted grapes are then gently crushed to release the juice. Traditionally, foot treading was used for crushing, but most wineries now use mechanical crushers or de-stemming machines.
3. Must Preparation: The crushed grapes, along with their skins, seeds, and pulp, are referred to as "must." Depending on the type of wine to be produced, the winemaker may choose to ferment the must with or without the grape skins (skin contact).
4. Fermentation: The must is transferred to fermentation vessels, which can be stainless steel tanks or oak barrels. Yeast is added to the must to initiate fermentation. During fermentation, yeast consumes the sugars present in the must and converts them into alcohol and carbon dioxide.
5. Pressing: For wines made without skin contact (white wines and some rosé wines), the must is pressed after fermentation is complete to separate the liquid (wine) from the solid grape residue (pomace). For red wines and some rosé wines, skin contact is maintained throughout or for a specific period to extract color, tannins, and flavors from the grape skins.
6. Aging and Maturation: After pressing, the wine is aged and matured in various vessels, such as oak barrels or stainless steel tanks. Aging allows the wine to develop its character, flavor, and complexity. Different types of oak (French, American, etc.) and aging periods are used depending on the desired style of the wine.
7. Clarification and Filtration: During aging, the wine may naturally clarify as sediment settles. Some wineries choose to clarify the wine further using fining agents or filtration to achieve clarity and stability.
8. Bottling and Packaging: Once the winemaker is satisfied with the aging process, the wine is bottled and labeled. Bottling is done with utmost care to preserve the wine's integrity and ensure consistency.
It's important to note that winemaking is a complex and delicate process, and each winery may have its unique approach to winemaking, influenced by grape varieties, climate, and winemaker's preferences. The winemaking process in Maharashtra, like in any other wine-producing region, requires skilled craftsmanship, attention to detail, and adherence to quality standards to produce wines of exceptional taste and quality.