Vinification
Set of procedures that are necessary to transform grapes into wine. There are two types of vinification: vinification of reds and vinification of whites or rosé. The difference between them is that in the vinification of reds, the crushing of the grape only occurs after fermentation whereas in the other type, the procedure is performed as early as possible on the fresh grape and there is no exchange between the solid matter and the actual juice produced. The wine obtained will have little or no colouring and will be less rich in tannins and other elements that are dissolved during the maceration process. In the vinification of reds, the must will remain in contact with the solid matter of the grapes, which is particularly rich in tannins, aromas, minerals, nitrogenous fertilizing and colouring substances. Theses substances are dissolved, to various degrees, in the must and later in the wine.