Inside the Giant Winery: The Secret Science of Making Millions of Wine Bottles Daily!

This shows that the pressure is controlled carefully to avoid bitter flavors from seeds. This is the crumbling phase to release trapped juice. This highlights that fermentation gas can be deadly in enclosed spaces. Those wet skins are sent back to the press to squeeze out the last press wine. It is dark and tannic, used to add body to blends. Tank 4 plus tank 12 equals Brand X blend. This confirms the recipe for millions of liters. Confirmed. There is no unwanted bacteria. Good run. This confirms the wine is dry. Another method, a view inside an empty tank showing long wooden planks attached to the walls. The wine will soak these to get flavor. The steel is beautifully crisp and fruity. Hold it tight on your side. Okay, stapling the bottom now. This reminds the viewer that despite the factory, it starts with the earth. Cheers!