	<Crush> Grapes must be brewed soon after　harvesting. Grapes are loaded into the machine, and then stemmed and crushed (in cases of red wine). Grape seeds must not be crushed, for crushed seeds would change wine in taste. In old days, vintners went into the fermentation vats and crushed grapes underfoot.
<Alcoholic fermentation> Quality yeast is added to the stemmed and gently crushed grapes for alcoholic fermentation. Alcoholic fermentaion needs right temperature. The temperature is quite right at harvest time in autumn. Grape skins contain gas in the course of alcoholic fermenation and float in the fermentaion vats. It is necessary to crush those skins, as they cause alcoholic fermentaion by acetic acid bacteria. It takes three days to three weeks for the grapes to ferment.
	<Ageing> Fermented grapes are then be aged in casks. Lees (mostly tartaric acid) have to be eliminated several times during the ageing process. Wine storage in casks should be finished within one to two years. The wine could change in colour and quality. After being aged in casks, wine are transferred into bottles for storage.
<Bottlling> Aged wine have to be stored in bottles in order not to change in quality. Wine age even after bottling, as wine has a long ageing potential. Wine have to stored horizontally in dark places such as in the basement, so that corks would not dry up. Wine go bad when dried corks let air go into bottles of wine.