b'Staff at the winery, along with interns from Brock University, carefully examine the clusters of fruit. They separate the good from the inferior, removing unripe, diseased and damaged grapes along with any leaves and ladybugs that have snuck in.Once the fruit arrives at the winery from the vineyard, it will usuallyAlso known as rmontage, pump-over is the process of pumping red wine up be funnelled into a machine called a crusher/de-stemmer whichfrom the bottom of the tank and splashing it over the top of the fermenting does precisely what its name implies: strips berries from their stemsmust; the purpose is to submerge the skins so that flavours and tannins are and breaks the skins to release the juice. extracted throughout the process.F E R M E N TAT I O NFermentation is the process that makes wine, wine. When the grapes are crushed, the yeasts in the grape skins are introduced to the sugars in the pulp, which launches fermentation.It is during fermentation that the grapes sugars are converted to alcohol and carbon dioxide, along with a good bit of residual heat that needs to be monitored to prevent distortion of flavours. The process of red wine fermentation typically takes place in stainless steel tanks, large vats or oak barrels. White wine fermentation often takes place in stainless steel tanks with lower heat levels that are closely monitored, and the oxygen levels strictly guarded (to prevent rapid oxidation).'