Fermentation

Alcoholic Fermentation

Alcohol

Clarification

Filteration

Stabilization

yeast

Aging

Stainless Stal

Blending

Bottling
White wine, Red wine, Sparkling wine

Must
Must
Must
Alcohol

Fermentation

Must
Pomace

Maceration

Fermentation

Macrration
Pomace

Red Wine
Must

Cap
Alcoholic Fermentation
yeast

Alcohol

Sugar

glucose, fructose, dextrose

Fermentable Sugars
Fermentable
sucrose

Fructose

Dextrose
cane sugar

content

sucrose

Must
Alcohorlic fermentation

corn sugar
potential alcohal

Alcoholic fermentation

Non-sparkling

fermentations

primary fermentation

container

Malolactic fermentation

Home Wine

prinary

active

secondary fermentation

secondary fermentation
Malalactic fermentation

fermentation

sacondary

bacteria

Non-alcoholic

sharper malic acid

supple lactic acid

Sparkling wine

Alcoholic fermentation

carbon dioxide

Clarification

container
containter

Racking

Clarification

container

in suspension

sediment

Fining agents

particles

container

Fining

container

Filteration
Filteration

Stabilization

microbial spoilage

stabilization
bulk aging

stabilization
Aging
OAK

Blanding

Bottling

container

Refermentation

Stabilization
battling

filter

Aging
alcohll, sugar, acid

premature oxidation

more

bult aging

Wine Styles

carbondioxide gas
alcohol

styles

Sparkling wine

second fermentation
white

residual sugar
desserts

Still wines

carbonating

Red or rose

sweetness

dry
sweet wine

carbondioxide gas

off-dry
Alcohol

Tradional Basic Red Grape Wine Making

Cabernet Sauvignon
Grenache
Nebula
Pinot Noir
Torrents

(Amino
Acids)

(Minerals)

(Vitamins)

(Yeast)

(Alcohol)

Airen
Chardonnay
Palomino
Sauvignon Blanc
Ugni Blanc

(Yeast)

mineral,

nitrogenous compounds and B vitamins

fermentation lock

-%

Bulk container

- %

pectin

oak chips

Basic Equipment

Glass

jug

Sanitizing

solution

Pitcher or pil (2 liters)

Large food-grade plastic tub,to be used as a primary fermentor.

Food-grade

Fiber-glass

stainless steel

Syphon hose.

syphon hose

Two glass or plastic carboy, to be used as secondary fermenters.

Car boy

A large glass container to hold corrosive liquids

Secondary fermentor

must,wine
fermentation

lock

Hydrometer set. You will need a hydrometer and a plastic testing jar to measure the density of your
must and your wine.

must

 Floating thermometer.This can be left in the must to give you constant temperature reading.

Fermentation locks,

Plastic sheet.This is used to cover the primary fermentor.

airborne bacteria
THE WELL EQUIPPED WINERY

1.Acid testing kid

2.Gram scale
3.Funnels
4.Straining bags
5.Filter and pads
6. Hand or bench corking machine
7. Bottle washer
8. Bottle draining stand
9. Corks, labels, foils and capsules
10. Sugar refractometer
11. Alcohol rofractometer
12. Wine thief
13. Grape crusher and destemmer
14. Grape press
15. Eloctric pump and hoses
16. Oak barrels

fruit flies

17. Barrel stands

18. Heating pad or belt
19. Sulphiter
20. Sulfikit
1. Acid testing kit.

2. Gram scale. A scade is very helpful whon measuring small amounts of dry additives.

3. Funnel.

carboy

4. Nylon straining bag

5. Filter

To remove particles

suspended in your wine.

6. Corking machine. A corking machine is assential to insert real wine corks. The model you choose will
depend on the volume of your annual production.
7. Bottle washer.

8. Bottle draining stand.

9. Corks, labels, foils and capsules.Corks protect bottle wines; labels,foils and capsules dress up wines for
the table or for giving as gifts.
10. Sugar refractometer.
11.

Alcohol

must

refractometer.

alcohol

refractometer

By measuring the boiling point of

the sample

distillation and measuring the boiling point of the sample

alcohol content by specific density or refractive index.

distillation and measuring the

12. Wine thief.

carboy

barrel

13. Grape crusher.

14.Grape press.

15. Electric pump.

16. Oak barrels.

17.Barrel stands.

18.Heating pad or belt.

19. Sulphiter.This dovice squerts sulphite solution into bottles prior to bottling.
20. Sulfikit. This is used to measure free sulphurdioxide in wine or jucie.

Must Corrections
Wine

process

Acidity

Organic Acids

Salts

Organic

Acids
Free

H+

ions

Organic Acids

buffer capacity

titration

titratable acidity

buffer

capacity

pH 0.7-0.9

pH 3.1 3.4

pH 3.3 3.6

pH

( )

Acid

adjustment

acid

malic

tartaric
acid

citric

acid

fumaric

()Tartaric

acid

tartaric acid

potassium-bitartarate

tartaric

acid
pH

acid

potassium-bitartarate

()

malic

acid

malic

acid
tartaric acid

malic acid

Malic acid

tartaric acid

malo lactic fermentation

lactic acid

DL-malic
fermentation

malo

L-malic acid

lactic

DL-malic

() Citric acid

citric acid

iron haze
malo

citric acid

lactic

fermentation

acetic acid

citric acid
citric

malo

acid

lactic

fermentation

()

Fumaric

acid
Fumaric acid
Malo lactic fermentation

Fumaric acid

Fumaric

acid

Fumaric acid

Fumaric

acid

Fumaric acid

Fumaric acid

Fumaric acid

tartaric acid

pH
tartaric

acid

( .%

) pH

0.02

pH

0.08

0.2

.
.

pH

pH

pH value

low pH
pH

()

high

pH

()

()

Malolactic

fermentation

low pH

(.) (.)

()

pH

sugar

( -

( -

Wine Yeast

( )

()
()
()
()
()
()
()
()
()
( )
()

Fermentation

Alcohol Fermentation

wine

yeast

wine

yeast

alcoholic

fermentation

bi

ochemistry

texts

B.E(Mech),

()
()

()

Yest

()
()
()

()

-
-

stinking fermentation

diammonium-phosphate

stinking

Fermentation

diammonium-phosphate


diammonium-phosphate

Stuck Fermentation
Stuck Fermentation

Lack of Oxygen

( )

Lack of Nutrient
diammonium-phosphate

-
Amino acids

diammonium-phosphate

thiamine

diammonium-phosphate

( ) Unuiable yeast

() Low temperature

By Products of Fermentation

Glycerol

Glycerol

Glycerol
Glycerol

Methanol

wine 1

Methanol

Methanol

Methanol

Fusel

Succinic Acid

acetic

acetic

acid

acetic acid

acid

mgs/L

acetic acid

1200-2000 mgs/L

acetic acid

ethyl-caetate

Lactic Acid

Malic Acid
Acetaldehyde

Hydrogen

Sulfide

sulfur

Malolactic Fermentation
Malolactic Fermentation

Malolactic

Fermentation

Malolactic

Fermentation

Malolactic

Fermentation

Malolactic

Malolactic

Fermentation

Fermentation

Early

racking

( ) Early fining

( ) Sulfur-dioxide

()

The

pH

pH

pH

pH

pH

pH

( )

Keeping

and

storing

Temperature

( ) At bottling

Filteration

) Chemical inhibition

Cooling/Temperature Control

Cooling

Termperature Control

Heat

exchanger

Residual Sugar
1. Classification
residual

sugar

) Off-dry table wines

.- .

.-.

( )

Sweet

dessert

wines

( )

()

()

-
-

Stopping fermentation and preservation

) Deep Cooling

(pad filter 30-50)

( ) Natural Stopping

( ) Alcohol Fortification

-%

- %

5-8

( ) Yeast Inhibitors

( ) Pasteurization

()

Sterile Filteration

CELLAR OPERATION
Racking

LEES

Stabilization

Filtering

enormous amounts of particles in the microns range, including yeast cells, bacteria,
pigment patticles
(

) Pad Filters

plate filter

psi

( ) Mebrane Filters -

. .

Blending

Blending

 Maintenance
.

( )

.%

.%

( )

Air Lock

Air Lock

Quality Control

Legal Limits

%-%

%-%
%-%

( )

( )

propionic

acid,

butyric

formic acid,

acid

Instability
Instability
(

) Chemical instability -

cloudiness

, metallic haze

( ) Microbiological instability

) Chemical Instability -

cloudiness

instability

tartarate

instability

metallic

protein

haze

polyphenols

instability

( ) Microbiological instability -

) Chemical Instability
instability

pasteurization

-Protein coagulation
-Iron or copper casse

instability

-Tartrate crystallization

Protein coagultion

()

()

Iron casse
PH 3.0 3.5

( )

Microbiological Instability

FINING
()

suspended particles in wine can be proteins,pectins,

metahocollids iron or copper,polyphenolic polymers and crystals of tartarate

suspended particles

cloudy

fining agents
positively or negatively changed

change cancellation between the suspended particles

fining agent

Fining agent

particles

suspended

agents

Fining

Bentonite

positively charged

cloudy

Negative

tannin particles

proteins

positively charged

Bentonite

Bentonite

Bentonite

cold

Bentonite

stabilization

Activated Carbon

oxidized brown or yellow colon

off-flavor

activated carbon
activated carbon

activated carbon

activated carbon

Gelatin
fining agent

Negativey charged tannin

Gelatin
Gelatin

geltin powder

Gelatan
Gelatin

Egg Whites

PVPP

polyphenyloxidess enzyme
Brownde oxidized polyphenols

PVPP

Activated carbon

Bottling

()

Chemical management in the Vineyard

Analytical Records

Organic or Natural Wine

This item will be discussed in Pyin Oo Lwin classroom.

Yeast

; This item will be discussed in Pyin Oo Lwin classroom.

Chemical Disorders

This item will be discussed in Pyin Oo Lwin classroom.

AGING AND OAK BARRELS

aging and oak barrels

oak
oak

oak barrels

() Slow oxidation

() Adding the oak phenols

oak

BOTTLING

Quercus suber oak

Capsules

Sterilization

Type of Bottle

Varietal Wine

Color of Bottle

Bordeaux

Cabernet Sauvignon

deep green

Merlot

deep green

Zinfandel

deep green

Sauving non Blanc

white or green

Somillon

white or green

French Colom band

white

Muscat

white

Pinot Noin

deep green

Chardonnay

greenish white

Petite Sirah

deep green

Gammay

deep green

Chenin Blanc

white

White Riesling

brown

Gewurztraminer

brown

Muscat

brown or green

Sylvaner

green

Burgundy

Alsace

Basic Ingredients For Fruit Wine

20-24% sugar and 22-24% aromatic constituents;
low in pectin and high in tannin
22%

low aromatics

high aromatics means a completx and satisfying flavor.

pectin

tannin

pectin

Tannin


Tannin

nutrients

pectin

Tannin

Fining
minerals

vitamins

corrections,yeast

must

cooling & temperature contral,

residual sugar,

fermentation,

cellar operations,

fining,aging,bottling,Quality

control

Rice Wine
Rice Wine

yeast

cellan operation

This item will be discussed in Pyin Oo Lwin classroom.

Strawberry Red Rose

This item will be discussed in Pyin Oo Lwin classroom.

fining

; This item will be discussed in Pyin Oo Lwin classroom.

Tropical cooler
This item will be discussed in Pyin Oo Lwin classroom.

B.E(Mech 85), PE (MEC)

Pyi Tan Patamya Company Limited

Vocational Training

Phone : 09258608202, 09792694511

References;
-

WINERY TECHNOLOGY & OPERATIONS,

A Handbood for Small Wineries by Dr.Yair Margalit.