In the days of Ancient Rome the word 'amateur' meant 'lover' and referred to a person who did something from a love of doing it, instead of for any monetary gain. These individuals were regarded as the finest of experts because they honed their craft motivated by mere joy for their work.

Although wine professionals continue to imbue their work with both skill and passion, amateurs, assisted by knowledge passed down over the centuries and modern technology, can often now produce similar results.

The chemistry of the fermentation process was poorly understood until the start of the last century but, even so, the basic process of fermentation has been used for over 5,000 years. Left to its own devices a wine grape will ripen happily until the skin ruptures and the juice naturally ferments by itself. Nowadays, however, this process is guided by a combination of both art and science.

Grapes are put into a press where they are turned into must which is a mixture of skin, pulp and juice. Natural yeast (which is found on the skin near the stem) and additional yeast reacts with the sugars in the juice and produces alcohol (ethanol), carbon dioxide and heat. This process will continue until either the sugars are depleted or the yeast is killed off by the reaction.

Because of the work of Pasteur and other scientists we are now able to control the process to produce precisely the result we want. For people who are not lucky enough to have a vineyard handy, wine juice concentrates can now be purchased relatively cheaply.

Simply add sugar, yeasts, acids and nutrients (to feed the yeast) to a container such as a carboy or other jug and let the mixture sit for a few days at around 75 degrees fahrenheit (24 degrees centigrade). Specific recipes are often provided with the concentrated wine juice which give specific amounts and fermentation details.

After a few days, siphon the liquid off the pulp and let it ferment at about 65 degrees fahrenheit (18 degrees centigrade) for a few weeks until gas production (bubbling) stops. Then, siphon the wine from the sediments (lees) and store the bottles on their sides at 55 degrees fahrenheit (13 degrees centigrade) for six months in the case of white wine and up to twelve months for red wine before tasting.

Of course, it sounds easier than it is but it is certainly not beyond the dedicated ability of the amateur. Today, the process is closely monitored and often adjusted daily and, thanks to cheap refractometers to measure sugar concentrations, thermometers, hydrometers, temperature controlled cabinets and various other items the job is much easier than it used to be.

Naturally things can and do go wrong as nature takes its course. Fermentation may not start, it may start and then stop for no apparent reason, the resulting wine may be too sweet or cloudy or filled with sediments. The wine may have excess pectin, too many bacteria, taste sulphurous or flat or even moldy. Crystals may form if the temperature is too low or secondary fermentation may result from keeping the wine too hot.

Nevertheless, due in no small measure to the Internet, today there are several websites which are devoted to assisting the amateur winemaker to produce wines which can rival those made by the wine masters. The only thing that it needs is a bit of practice.

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