What are the ways to ferment a wine?

Question

please write what will be the materials neededand ingridients

Answer 1

If you're doing it at home, here are some good sites with basic instructions and ingredients:
http://winemaking.jackkeller.net/
http://www.homewinemaking.co.uk/

Answer 2

LOL -- I'll bet Moe J doesn't understand any of what he's copied and pasted uncredited from http://www.micro-ox.com/ferm_erfp.htm -- did he even read it, since it refers to a illustration he hasn't copied?

You can ignore that -- it is talking about enhancing pigmentation by using oak and is fromthe site of a company selling oak products for enhancing wine.

There are two types of fermentation in wine -- the true alcoholic fermentation and a bacterial malolactic fermentation.

Alcoholic fermentation requires only one ingredient to be added to crushed grapes, and that is yeast. A winemakers yeast should be used. It is normal to put some of the wine in a small container, add the yeast, when it starts fermenting to add it back to the main container.

Malolactic can occur naturally or it can be induced by the addition of lactic bacteria.

Get these ingredients from a home winemaking store.

Answer 3

The process flow below is recommended to maximize color and middle body in red wine. The first step is the addition of toasted oak in the fermentor to provide the compounds which can aid in co-pigmentation. Additionally, toasted oak provides compounds to initiate the stabilization, through crosslinking, of procyanidin or prodelphinidin oligomers and polymers and anthocyanins.

Aeration (macro aeration) can aid fermentation in three ways: first, by providing oxygen as a nutrient which aids in cell membrane integrity; second, by creating semi-oxidative conditions to minimize the yeast's production of H2S; third, by producing small amounts of acetaldehyde which also assist in initiating stabilization of color and tannins.
Pressing off onto toasted oak will provide even more compounds to enhance the stabilization of color and tannins.

After primary fermentation is completed and the wine is racked clean, micro oxygenation can begin. This stage, noted above with a dashed oval, is what the French refer to as structurization. However, few California wineries are able to complete the structurization process before MLF occurs. We recommend the typical winery process, allowing MLF to finish, with StaVin Oak Integration Systems in the tank.

The combination of toasted oak implemented in the fermentor, macro aeration during fermentation, and pressing onto toasted oak, provides much of the same effect as would the structurization process. This technique integrates harmoniously with the way winemakers currently produce their wine, rather than imposing an expensive change on their accustomed methods.

Answer 4

Basically all you need is Wine Yeast, but in addition depending on what you are making wine from you may need, Sugar, Water, Yeat Nutirent, Tannins, Pectic Enzyme, Acid Blend, Campden tablets (to kill other yeasts), and what are called Fining Agents, Lots of stuff availible and they can answer more detailed questons at http://www.winepress.us/