Microbiological Production of Wine

Wine
Wine
• Wine is an alcoholic beverage made from fermented fruit juice.

• You can make wine from almost any organic substance that
contains sugar and water typically found in fruits and vegetables.
• Grape wine is produced by fermenting crushed grapes using
various types of yeast
Why use grapes to make wine?
• Winemaking is the art of making wine.
• It involves working with grape juice (natural sugars, water, grape
solids) and yeast to achieve a balance of wine qualities:
—Sweetness
—Acidity
—Alcohol content
Why grapes?
• Wine from grapes possesses a good combination of these
qualities.
• While natural occurring yeast on the grapes will work, winemakers
tend to use developed strains of yeast today.
Types of wine
Five basic types of wine are:
•Red Wine
•White Wine
•Rose Wine
•Sparkling Wine - carbonated
•Fortified Wine - high alcohol content. Alcohol content of fortified
wines is 19-21%
—Sherry - Spanish style wine (amber to brown) can be made sweet
or not sweet.
—Port - Sweet red wine originally from Portugal
—Madeira - from Madeira Islands made from cooked grapes & aged
Marsala - Italian wine made from concentrated grape juice.
Grape wine
Nutritional value of red table wine
Nutritional value per 100 g (3.5 oz)
Energy 355 kJ (85 kcal)
Carbohydrates 2.6 g
Sugars 0.6 g
Fat 0.0 g
Protein 0.1 g
Alcohol 10.6 g
10.6 g alcohol is 13%vol., 100 g wine is approximately 100 ml
(3.4 fl oz.), Sugar and alcohol content can vary.
Source: USDA Nutrient Database
Red Wines
• Consumed more than white wines.
• Unlike white wines , reds do not have varied degrees of
sweetness. They are almost exclusive dry
• Range from light to full bodied, with distinctive taste
• To produce from red wines, grapes are crushed, not pressed.
• 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
White Wine
• Light and delicate in flavour, goes well with seafood and lightly
flavoured food as rich food overpowers their taste.
• The grapes are pressed and the juice is drawn off immediately
without the skins in to the cask for fermentation.
• 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°C.
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°C.
Sparkling wine
• The most famous one is Champagne. This is made by the method
Champenoise (second fermentation in the bottle) in the Champagne region of
north-eastern France.
• Effervescent wines made outside the Champagne region are called sparkling
wines.
• Sparkling wines are made in France, Spain, Italy, America, Australia and many
other countries.
• Sparkling wines vary in their sweetness:
— Brut (very dry)
— Sec (medium dry)
— Demi sec (medium sweet)
— Doux (sweet)
• Semi sparkling wines are known by the term ‘perlant’
• Service Temperature for Sparkling Wine is 7 – 10°C.
Process for preparation of wine
Wine Production : Main Steps
1. Viticulture
2. Harvesting
3. Stemming/Crushing
4. Fermentation
5. Draining
6. Pressing
7. Mixing
8. Clarification
9. Aging
10. Bottling
Wine Production
1. Viticulture”
• Viticulture can be defined as the science and practice of grape
culture.
• The species is “Vitis vinifera”. Grapes can be grown from a wide range
of latitudes in climates ranging to very hot to very wet to very dry.
The quality of the wine depends a lot on viticulture.
• Viticulture involves the following steps.
• Choosing of a vineyard depending on the wine variety, root stock and
clone.
• Soil testing and soil preparation.
• Vine planting, trading & pruning (Cutting off unwanted vegetative
parts eg shoots)
• Control of vine pests, vine diseases and weeds.
• Fruit sampling & harvesting.
Viticulture
Factors which influence grape's flavor:
•Climate of the vineyard's region
•Drainage around the vines
•Humidity of the region
•Sun exposure.
•Soil quality
2. Harvesting
• Grapes are picked up by hand or mechanically
• Decision of harvest informed by level of sugar and acid
• Weather forecasts
3. Stemming/Crushing
• Stemming is the separation of the stems and grapes (which are
sends to the press)
• Crushing: A horizontal press squeezes the broken grapes,
separating the fresh juice (must) from the skins (mare) After
crushing starts the fermentation process.
4. Fermentation
• Sugar and acids that naturally react with wild yeasts.
• Vineyard adding their own yeasts.
• Fermentation can take from 10 to 30 days to convert natural sugar
to alcohol.
5. Draining
• Liquid wine is drained from the vat without being pressed and go
into barrels (free-run wine). The remaining pulp retains about 20%
of the wine.
6. Pressing
• The remaining pulp, after draining, is pressed to squeeze out the
press wine.
7. Mixing
The free-run wine and press wine, always from the same source, are
mixed together in appropriate ratios to obtain the desired balance.
8. Clarification
• Stabilization of fermentation.
• Remaining solids are removed.
• Clarification done in numerous ways:
1.Fining
2.Filtration
3.Siphoning the liquid off the top of the fermenting vats after the
solids have settled to the bottom
4.Floatation
9. Aging
• The final stage in vinification is aging the wine.
• At this point, the clarified wine is transferred into either wooden
barrels or metal vats in which the wine is allowed to further
mature and develop flavors.
10. Bottling
• A dose of sulfite is added to help preserve the wine and prevent
unwanted fermentation in the bottle.
• The wine bottles then are traditionally sealed with a cork,
Wine Production: Process

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Wine

• Wine is an alcoholic beverage made from fermented fruit juice.

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