GRAPES ARE RANKED AS

THE WORLDS NUMBER 1

FRUIT CROP

The word Wine is mentioned

521 times in the Bible.

Tom Cruise served 300

bottles of wine at his

wedding

The man who most profoundly affected the history of wine was

the prophet Mohammed. Within ten years of his death in A.D. 632,

wine was largely banned from Arabia and from every country that

heeded him.

WINE TECHNOLOGIES

Krishnaraj

2011-09-107

WINE

Wine is an alcoholic beverage obtained from the fermentation of

juice of freshly gathered grapes or other fruits.

Production of wine, starting with

selection of the grapes or other produce

and ending with bottling the finished wine

is called Winemaking or Vinification

Although most wine is made from grapes, it may also be made

from other fruits or plants

Mead is a wine that is made with honey being the primary

ingredient after water.

Different varieties of grapes are present :

a) Vitis vinifera

b) Vitis labruska

c) Vitis rotundifolia

The grapes are at their best when the soil is sandy, rocky and has lime in it.

When the grapes are ripe, their natural acid decreases and their sugar

content increases.

A black grape turns from green to dark red and white grapes turn from

green to yellow.

Winemaking can be divided into two general categories: still wine

production (without carbonation) and sparkling wine production (with

carbonation — natural or injected).

The science of wine and winemaking is known as oenology.

A person who makes wine is traditionally called a winemaker or vintner

HISTORY

Earliest wine production came from the sites of Georgia and Iran

in early 6000 to 5000 BC.

Wine consumption became popularized from the 15th century

onwards, surpassing the devastating phylloxera louse of the 1870s.

PROCESS

MANUALLY- All the grapes are picked by the

hand. This is very time consuming and costly

method. But it is a traditional method. All the good

wines , the grapes are plucked by this method.

HARVESTING

BY machine- it is very time saving & work is done very fast. big

Machine is used for this all the grapes are collected in big bucket

downward.

a. Ripe and fresh grapes are selected.

Blemished ones are rejected.

b. After harvesting the grapes are taken to

winery. Here the grapes are sorted out .

The person make them separate like ripen

& raw.

GRADING/SORTING

Branches, leaves &unripe grapes. Then they give the grade to the

grapes like A grade means very good ,B grade means medium quality

grapes.

The person in this process check the weight of

quality grapes& make them ready for next step.

In this process the pip, stalks are removed because

they contain tannin which can give the bitter taste to

wine . Red wine contains more tannin but that are not

to much harmful.

WEIGHING

The grapes are pressed or extracted the juice from the grapes. Crushed

material is called MUST. There are various methods of crushing the grapes.

They are:

1. Troddening

2. Balloon press

3. Plunger system

4. Electrically

CRUSHING /PRESSING

This is the most common method used in old

time. In all the expensive wines this method is

used. This is very safe method. This is like a

ceremony in which the people of a Village come .

TRODDENING

BALOON PRESS

In this method there is a big tank made of plastic or metal. We put

grapes in this tank & on upper side there is a balloon & we pump the

air by pressure.

The balloon starts to increase in size but on the other hand this

pressure crush the grapes & juice is collected in bucket.

In this system we press the grapes in a machine . In the

machine there is a handle & we have to operate the machine

manually. When we move the handle round then the grapes is

crushed.

PLUNGER SYSTEM

E L E C T R I C A L M E T H O D

This is a process like roller with a plate fitted in a machine . The

grapes are crushed b/w the plate and roller . Seeds also crushed so

there are chances of tannins and bitter flavour.

Cane sugar is added

If the grapes are sour, 70 gm of sugar is added

for each kg of grapes.

CHAPTALIZATION

Adjustment Of pH

• If necessary then pH of juice is adjusted.

• If it is too low then juice is diluted with water

• If high then tartaric acid is added to lower it.(usually 0.6 to 0.8 % of

acid is added.

Potassium metabisulphite (KMS) is added at the rate of 1.5 g for every 10

kg of grapes, mixed and allow to stand for 2-4 hrs.

KMS inhibits growth of wild yeasts and spoilage organisms.

ADDITION OF PRESERVATIVE

Addition Of Wine Yeast

• Wine yeast eg. Saccharomyces ellipsoideus inoculum is added at the rate of 20 ml for

5 kg of grapes.

• If yeast is not used then KMS is not added.

• Yeast present in the skin of grapes can also ferment but the wine produced is

not of good quality.

Grapes are allowed to ferment for 2 days in a cool place.

YEAST + sugar in the absence of air produce alcohol. It is a chemical reaction which

produces alcohol and CO2.

It should be done in close tanks to remove air .

C6 H 12O6 + YEAST 2C2H5OH + 2CO 2 +

(sugar) (ethyl alcohol)

FERMENTATION

Sulfur dioxide (SO2) is added in the juice to remove the CO2 .

This process is called sulphurlization.

The fermentation should be slow .

It gives flavor to wine. We remove the CO2 after the

fermentation.

SULPHURLIZATION

The contents are filtered through a muslin cloth or a filter aid on the

third day.

Filterate is again allowed to ferment in a cool place for another 10

days.

FILTRATION

RACKING

After the fermentation there are dead yeast in the wine it is called

LEES. It is yeast + skin. We remove the wine & transfer the wine in

oak barrels. Oak wood have a tendency to soak the acidity, lees settle

in the base.

Then it is also transferred to other barrels

It is done in order to remove all suspended particles in the wines. This can be

done by following methods:

Betonite is added. All the colloidal material settles along with it.

Blue icing glass.It is used only after the permission of govt. They attract the

particles in the wine which is settled at the bottom.

Filtered if necessary.

FINING

Sometimes we add the matured wines in the

young wines . It is added to given the perfection to

the wines . After the blending wine is left so that

they can mature itself there.

BLENDING

Once the wine is clear then the wine is transfer

in the black or white Oak barrels & leaved. The

maturation is a slow process & it can take long

time it depends on the wine. Champagne takes

less time and some of them matured for years.

The Oak barrels remove the acids from the wine.

Red wine contain more tannins than white wine.

MATURATION

In this process we kill the bacteria in the wine which are harmful for the body.

First the bottle is passed through boiling water, so due to heat all the harmful

bacteria is removed and suddenly the bottle is pass through from chilled water so all

the bacteria are killed.

82-88 degree celsius for 1-2 min.

Bottles are pasteurized at 65 degree celcius for about 20 min, then cooled and

stored.

PASTEURIZATION

After the maturation the wine is ready to consume then it is bottled . The

wines are matured in the bottles also. Then it is covered with cork. It is made by

OAK WOOD BARK . It is soft in nature. The size of bottle depends on the

countries. Then it is stored in coo,l place.

BOTTLING AND STORAGE

TYPES OF WINES

.

Red Wine:

•Consumed more than white wines.

•Unlike white wines , reds do not have varied degrees of sweetness. They are

almost exclusive dry.

•To produce red wine, grapes are crushed.

•Skin is left with the juice during fermentation

•Contain 9-14% alcohol, and the taste ranges from very dry to very sweet.

•The service temperature of red wine is 16-18 degrees centigrade

Rose wines-These are produced exactly as red wines except that wine is

drawn off from the fermenting red grapes after 2-3 days

when enough red colour has been absorbed by the wine to

give it a pink tinge.

-They contain 9-14 % alcohol, and the taste ranges from

very dry to very sweet.

-The service temperature of rose wine is 13 – 16 degrees

centigrade.

White Wine• Light and delicate in flavour.

•The grapes are pressed and the juice is drawn off immediately without

the skin.

•Sweet white wines: The sugar content is very high, hence are preferred at

the end of a meal.

•They contain 9-14 % alcohol, and the taste ranges from very dry to very

sweet.

•The service temperature of white wine is 11 – 13 degrees centigrade.

Sparkling wine

The most famous one is Champagne.

Sparkling wines are made in France, Spain, Italy, America, Australia

and many other countries.

It contains carbon dioxide.

They are made effervescent by secondary fermentation in closed

containers.

St i l l w ine

Do not contain carbon dioxide.

THANK YOU

“We are all mortal until the first kiss and the second glass of wine.”

- Eduardo Galeano