本文将向您介绍葡萄酒的酿制方法，家庭酿制可参考其中部分内容。如果需要更多细节，请参阅蚍蜉中文站相关内容
世界各地酿制红酒的程序大多都是去梗，压榨，再将果肉、果核、果皮统统装进发酵桶都需要先用低剂量的二氧化硫处理，以预防微生物污染。布根地一些酿酒师要留梗，他们认为这样可以给葡萄酒添加组成。葡萄汁在大缸中发酵生成酒精的同时，果皮和果肉经过在葡萄汁中的浸泡（和烹饪的腌泡差不多），５-７日便释出葡萄
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