The winemaker, adds nutrients for the yeast and estimates the time the juice will be in maceration with the skins in that he decides when to stop according to his liking and the chemical analysis and at this point the fermented juice is racked to another empty tank or to oak barrels and the soaked skins (we call it cap) are pressed to recover the wine in them. Once this is done, a special commercial bacteria is inoculated to transform the malic acid (found in other fruits as well, such as apples) into lactic acid, which is less acidic and more soft to add extra complexity in that the bacteria produces also many aromas and flavors as well as the yeast but more likely related to butter, cream etc..

The enologist is trained to evaluate the quality by the taste the grapes in the vineyards as well as many other chemical analysis. The senses, such as visual, nose, and palate are used to define the style of wine and discern colors for intensity of hue, body (light, medium, heavy); different aromas and flavors (it is the most complex natural beverage in Nature, with more than 500 varieties); softness; roundness, complexity; alcohol content; acidity; balance; etc. It is by manipulating the fermentation, maturation and age of the wines, that the enologist’s prerogative to define the wine if more floral than fruity or vice versa, more or less body, etc. in few words make the wine as pleasant as possible to the public..