Vinification is the process that transforms the grapes into wine. The process of vinification differ from region to region, financial state of the winery and the grape types. The harvesting time and the type of oak used for aging are based on the region in which the wine grapes are grown.

Wine making process involves the following stages:

  • The first step in wine making process is Harvesting or Picking. Grapes should be harvested at the right time in order to make good wine. Harvesting can be done either mechanically or by hand.
  • The process of separating the grapes from the stems and cluster parts is called Destemming. Some of the wine makers keep some fragments of the stem to increase the wine tannin.
  • After destemming the grapes are crushed to extract the juice from the skin. This is done before the fermentation process begins. In the olden days bare feet is used to extract the grape juice, now a day machines like crushers are used.
  • Separation of grape juice and the skin is named as pressing. After crushing the grape juice will flow freely, selected wineries use pressers to make sure maximum juice is released.
  • Once the grapes are pressed they are introduced into the process of fermentation. During this process the grape juice are converted into alcoholic beverage. The yeast interacts with the sugar in the grape juice and converts them into ethanol and carbon dioxide.
  • Once the wine is purified and refined, they are preserved with sulfur dioxide or potassium sorbate. During the natural process of fermentation a minimum amount of sulfites are produced, but more is added for the use of commercial preservation.
  • Wines are aged for a particular amount of time to get more welcoming wine. Once after purification, the wines are moved to wooden barrels for aging. Metal vats, concrete vats and glass carboys are also used in some cases to increase the flavor.
  • After aging, the wines are bottled. During the process of bottling a final dose of sulfite is added to the wine to prevent it from uninvited fermentation in the bottle. The bottles are then sealed with cork and screw caps.

What is the limit...?

Decanter awards judging
Judges blind taste wines during DWWA judging week.

What is the limit...?

The post How many wines can a professional taster taste in a day? – ask Decanter appeared first on Decanter.


What is the limit...?

Decanter awards judging
Judges blind taste wines during DWWA judging week.

What is the limit...?

The post How many wines can a professional taster taste in a day? – ask Decanter appeared first on Decanter.

What is the limit...?

Decanter awards judging
Judges blind taste wines during DWWA judging week.

Professional wine tasting

Dr Mark Rickets, London, asks: How many wines can a professional taster taste accurately in a day?

Christelle Guibert, Decanter’s international tastings director, replies: Tasting stamina depends on a number of factors: a mix of ability, practice, mood and the style and variety of wines being sampled.

For the Decanter World Wine Awards, we try to ensure that our judges taste no more than of 85 wines a day on average, and we have a similar limit for panel tastings. In practice, some panels at the DWWA will taste slightly more than this, depending on entry numbers. But we stick to it as closely as possible.

We make sure our judges can take their time, spending an average of about eight minutes with each wine, to taste and write a note.

It’s well known in the wine industry that tasting and spitting about 20 samples is the equivalent to drinking a 125ml glass of wine.

Palate fatigue is also exacerbated by certain styles of wine – very tannic reds such as young Bordeaux will be tougher going than a flight of fruity Beaujolais.


  • How to taste en primeur wines

  • What makes a wine taste ‘meaty’ – ask Decanter?

  • What is the tannin scale? – ask Decanter 


In any tasting of heavy reds, we give our judges more time than usual.

Fatigue can be offset to some extent by providing the palate with variety and by considering the order in which you taste certain wines.

For example, I find at big tastings where there is a mix of colours and styles, a better option is to taste the whites after the reds as the acidity helps to keep my tastebuds awake – and my teeth aren’t quite so purple by the end of the day!

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More questions answered:

The post How many wines can a professional taster taste in a day? – ask Decanter appeared first on Decanter.


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Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Each wine is unique. Soil, weather, geology, varietals, and the style of wine making, are all decisive yet variable factors that give each wine a unique character.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.
Winemakers all over the world are combining wine making traditions of millennia with innovative approaches and ideas, to address consumer demand for high quality products and a sustainable and healthy lifestyle.