Red or green grape varieties can be used for making wine. C. Grape Harvest. The enologist must monitor the crop carefully. Preparation of the must. T he grapes are crushed and de-stemmed to release the juice from the grape.
Yeast is added.
Conversion of the sugar to alcohol occurs during the fermentation. The yeast also produces other flavorings. Flavor development, especially important in red wines. Age in oak barrels. Then, wine is bottled and corked.