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1. Harvest: Grapes are plucked from the vine (by hand or machine) at different times of the year depending on the location, grape and climate. The rougher handling of machine-picking is usually reserved for firmer, less-ripe grapes. After picking, the grapes are destemmed.
2. Pressing: In many traditional, small vineyards, especially in Italy, grapes are stomped by foot. Bigger wineries use machine presses to extract the grape juice. The juice can be separated immediately from the solids — pulp and grape skins — or left in contact with them. This steeping is called keeping the wine 'on the lees,' and can add more flavor, color and tannins to the final product.
3. Fermentation: The crushed grapes are put in a large tank and yeast is added to start fermentation — the yeast feeds on the sugar in the crushed grapes, and turns it into alcohol. The riper the fruit, the more sugar they hold, and consequently, the higher the potential alcohol content.
4. Second fermentation: Some wines go through another fermentation process, called malolactic fermentation, that converts malic acid into lactic acid — which gives wine a softer, buttery taste.
5. Filtering: The wine is pumped through a filter to remove sediment.
6. Aging: Most red wines and certain whites spend some time — a few months — in oak barrels, during which they absorb some taste from the wood. Most white wines age for a shorter time — a few weeks — in stainless-steel barrels that transfer no taste.
7. Bottling: This can be the most hectic part of the whole winemaking process, especially if bottles break on the assembly line. After bottling, some wines go right out for sale; others are put down for more aging.
参考译文：
1. 收摘葡萄：酿酒用的葡萄是通过人工或机械从葡萄藤上采下来的，收摘时间则因产地、葡萄品种及气候条件而异。机器收摘的手法比较粗糙，通常只适用于那些比较结实、成熟度不高的葡萄。采下来之后，葡萄还得经过一个去梗的过程。
2. 压榨：许多传统的小型葡萄园都会实行用脚踩的压榨方法，这种做法在意大利尤其普遍。规模较大的酒庄则会用机器来榨取葡萄汁。人们有时会在第一时间把果汁和固体成分——果肉和果皮——分隔开来，有时又会任由它们混在一起。人们通常把后面这一个浸渍过程称为让葡萄酒“泡渣”（on the lees），由此而来的成品会拥有更浓的味道、更深的颜色和更高的丹宁含量。
3. 发酵：人们会把压碎的葡萄装进一个大酒桶，加入酵母，让它开始发酵——酵母菌会吞食葡萄当中的糖分，把糖分转化成酒精。葡萄越是成熟，糖分的含量就越大，成品的酒精含量上限也就越高。
4. 二次发酵：有些葡萄酒会经历二次发酵的过程，这个过程名为苹果酸-乳酸发酵（malolactic fermentation），可以将酒里的苹果酸转化成乳酸，成果则是一种更为柔和适口的味道。
5. 过滤：将葡萄酒泵入过滤装置以去除渣滓。
6. 熟成：大多数红酒和特定品种的白葡萄酒会在橡木酒桶当中待上几个月的时间，目的是让它们吸收一点橡木风味。相较而言，大多数白葡萄酒的熟成时间就要短一些——只需要几个星期，用的则是不会添加风味的不锈钢酒桶。
7. 装瓶：这可能是整个酿酒过程当中最为忙乱的一道工序，碰到流水线上有酒瓶破损的时候更是如此。装瓶之后，有些葡萄酒会直接进入市场，另一些则会蛰伏起来，进入下一个熟成阶段。
