Wine making 
has been around for thousands of years. Wine making is not only an art, buts a science also. The actual making of wine requires little human intervention, but it each wine maker may have different techniques or ways of adding or changing things.
From a simple home owner making wine from a kit to the most sophisticated Chateau in France, there are the same basic steps that are required. This is called the 5 step process
1. HARVESTING
Wine grapes are the only fruit that have the necessary natural components to make natural and stable wine. When the grapes are actually harvested
will determine much of the characteristics of that wine. The acidity, sweetness and flavor of the wine. Determining the exact time to harvest is a science and itself. Harvesting can be done by hand or using mechanical machines. Many wine makers prefer doing it by hand, since that will give them 100% control of what is picked and how it is done.
2. CRUSHING and PRESSING It was fun watching Lucille Ball stomp around a barrel of grapes. Some areas still continue to use this fun process.
Today, most of the crushing of wine is done mechanically. 
Still many use this method of crushing and pressing the grapes. Either way, the liquid that results from this crushing/pressing is called must. This is simply fresh squeezed grapes that contain, the skins, the pits, the stems, the seeds and more. Then the process of removing those items begin. For red wines, the skins are kept longer, giving the red color , deeper bouquet and provide tannis, which gives wine that extra long life. With white wines, the skins and such are removed much sooner than it is with reds.
3. FERMANTATION
Here is where natural or commercial yeasts are added to the wine. This fermentation continues until all the sugar is converted into alcohol, resulting in a dry wine, or remove, leaving residual sugar for a sweeter wine. The fermentation process can take anywhere from 10 days to over a month
4. CLARIFICATION
Clarification is the process in which solids such as dead yeast cells, tannins, and proteins are removed. Wine is transferred or “racked” into a different vessel such as an oak barrel or a stainless steel tank. Wine can then be clarified through fining or filtration. The clarified wine is then racked into another vessel and prepared for bottling or future aging.
5. AGING and BOTTLING
Aging and bottling is the final stage of the wine making process. A wine maker has two options: bottle the wine right away or give the wine additional aging. Further aging can be done in the bottles, stainless steel tanks, or oak barrels. Aging the wine in oak barrels will produce a smoother, rounder, and more vanilla flavored wine. Here is you will read a certain wine is aged in oak for xx months.