The miracle of wine actually involves a great deal of science, as well as art.  Here is how the miracle occurs, using red wine making as the first example, and then moving on to the differences in making rose, white and sparkling wines.
1、Harvesting
2、De-stemming and crushing
3、Fermentation and maceration
4、Racking and pressing
5、Malolactic fermentation
6、Filtering and fining
7、Maturation
8、Blending
9、Bottling
10、White wines
11、Rosé wines
12、Sparkling wines
13、Fortified wines

Harvesting
When Mother Nature is finished working in the vineyard, man – and woman – take over to complete the job of transforming grapes into wine.  The first step is to harvest the grapes, which can be accomplished in two ways.  Traditionally, bunches of grapes are cut from the vine by hand.  Today, many vineyards harvest by machine, the advantages of which include speed (critical to the condition of the grapes if the weather takes a turn for the worse during harvest time), cost efficiency (a grape harvesting machine can take the place of 50 hand pickers), and timing (machines can harvest at night).  For mechanical harvesters to be effective, however, the grape vines must be trained to grow in a certain way – which may not be the way that the winemaker thinks will produce the best berries.  So for many high-grade wines, hand picking of the grapes remains the rule.

De-stemming and crushing
The harvested grapes are brought to the winery and immediately “de-stemmed” – that is, the fruit (known in the trade by their proper biological name, “berries”) is separated from the stems and stalks on which they hang in clusters.  If the berries were left on their stems, unpleasant grassy flavors would be imparted to the juice, and the tannins in the resulting wine would be overly bitter.  The de-stemmed berries are then crushed, allowing the juice to come into contact with the grape skins.  Crushing not only transfers pigments from the skins to the juice, but also facilitates the fermentation process.

Fermentation and maceration
Fermentation is the process whereby natural sugars in the grape juice are transformed into alcohol and carbon dioxide (CO2) by yeast.  The yeast is found naturally in the skins of grapes; sometimes the winemaker may also add yeast during the fermentation process, which usually takes about one week.  Fermentation generates significant heat; if the temperature in the fermentation vats gets too high, the yeast may die and halt fermentation, so part of the winemaker’s skill is in controlling temperatures during fermentation.

During and after the fermentation process, the must (grape juice and skins) are regularly mixed, or macerated, for up to five weeks, depending on the quantity and style of tannins desired in the resulting wine.  During the maceration process, tannins and important wine flavor and color compounds are released from the grape skins and diffused into the must.

Racking and pressing
Once the winemaker thinks the wine has reached its optimal tannin development, he draws the so-called “free-run juice” from the bottom of the vat, and then presses the remaining skins and to obtain the “press juice.”  This juice is more deeply colored, tannic and concentrated, but less delicate.  It can be incorporated into the wine or left out, depending on the style the winemaker hopes to create.  The process of moving wine from one vat or barrel to another is called “racking.”

Malolactic fermentation
During cellar aging, most red wines undergo a second, or malolactic, fermentation.  This process converts harsh malic acid into smoother lactic acid.  Thus, malolactic fermentation helps to create silkier-tasting wines with added body and complexity.

Filtering and fining
Filtering involves pumping wine through a screen to remove leftover grape and  fermentation particles.  Fining uses a special agent to remove particles that can make the wine hazy or add undesirable aromas.  Most wines are fined and filtered for both clarity and stability, although many winemakers today choose not to filter, believing that some flavors and complexity are also stripped from the wine during this process.

Maturation
Maturation refers to the period when wines are aged in bulk before bottling.  For some wines, maturation takes place in wood barrels; others – especially those intended to be consumed young, or those that are produced in large volume – mature in stainless steel tanks.  Maturation allows wine to develop complexity of aromas and flavors. It also helps to clarify the wine by allowing deposits to settle to the bottom of the barrel or vat for removal.  It’s an important step that can significantly improve a wine’s future bottle aging potential.

Blending
Once a wine has matured, the winemaker may wish to combine different lots of wine to obtain the optimum end product.  These may include wines made from grapes grown in different vineyards (which display different flavor profiles), or lots of grapes from the same vineyard that have been fermented and matured using different techniques (e.g., some tank fermented and some barrel fermented).  Sometimes hundreds of different lots will be blended into the final product.

Bottling
After wines are poured into their final containers – the bottle – they must be protected from exposure to oxygen by sealing. One of the liveliest debates in the wine world revolves around the relative merits of traditional corks versus other, newer types of bottle closures. There is a growing consensus among wine producers that one such alternative – the Stelvin seal (an innovative type of screw cap) is the best form of bottle closure for wines that are typically consumed relatively young.

The Stelvin seal cannot “go bad” as some corks do, so the wine is never adversely affected by the seal. For wineries and distributors concerned about both wastage from spoiled wines and about the reputations of their brands, the Stelvin seal makes great sense – as it should for consumers who want assurance that the wines they buy reach them in prime condition.

An increasing number of consumers are coming to accept wines in bottles with Stelvin seal closures, and while some of the more traditional wineries may elect to continue to use natural cork to seal their wines, it is expected that many wineries will increasingly adopt their use.

White wines
The process for making white wine is the same as for red wine, with only a few differences.  First, the skins and pulp are separated from the juice immediately after crushing, so that the pigment in the grape skins does not color the juice.  A second difference is that many white wines do not undergo a stage of malolactic fermentation. Chardonnay is usually an exception, as it is the malolactic fermentation that creates its characteristic “buttery” texture.

Rosé wines
The production of rosé wines is the same as for white wines, except that the skins and pulp are allowed about 10 hours of contact with the juice after crushing to impart a pink color.

Sparkling wines
The production process for sparkling wines is generally longer than for still wine, as a second fermentation is required to produce the “bubbles.”  The traditional or Champagne method is an expensive, labor intensive process (lower-quality sparkling wines created by pumping carbon dioxide into still wines are not considered here).

In the traditional method, a liqueur containing sugar and yeast is added to bottled wine (Note: sparkling wines bottles are thicker and stronger than conventional wine bottles in order to manage the additional pressure imparted by the effervescence of sparkling wines).  Bottles are stored horizontally as the second fermentation takes place.

The second fermentation ends naturally, and the wines begin to age in bottle, with the neck pointed slightly downward.  As deposits of yeast slowly slide toward the cork, the bottles are turned ¼ turn every so often, in a time-honored process known as “riddling.”  At a certain point, the neck of the bottle is frozen, the iced deposits are removed from the neck, and the cork is replaced.  The sparkling wine is then left to age for a period determined by the winemaker before being released for consumption.

The most renowned sparkling wines are Champagne, which is produced only in the Champagne region of France, and Cava, produced in Spain using a process similar to that in Champagne.  Sparkling wines made in other places – including other wine regions in France – may not use either the Champagne or Cava designations.

Fortified wines
This last category includes wines in which grape-based spirit is added either during or after fermentation.  The fortification process creates wines that are generally high in residual sugar and alcohol content – that means sweet wines that pack a punch!

The best known fortified wines are Port, produced in Portugal（and fortified during fermentation）and Sherry, produced in Spain（and fortified after fermentation）.