microbial production of wine
Post on 23-Feb-2016
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Microbial Production of Wine
Group#3, UG-5
Wine Wine is an alcoholic beverage made from the
fermentation of grape juice. Yeast (Saccharomyces cerevisiae) is mostly
used for fermentation of wine. Vitis vinifera being rich in sugar content is the
grape specie used for the process. Two major types of wines; red and white. The process takes 10-30 days in the vat. Optimum Conditions:o Temperature: 25 ̊Co pH: 3-4
Harvesting
Crushing
Pressing
Primary Fermentatio
n
Secondary Fermentatio
n
Racking, Fining,
FilteringBottling &
AgingBy products
Applications & Uses:o As a beverageo Dissolves organic solutes like dust and greaseo Wine residues are used as soil conditioners
and dietary supplementso Used in making medicineso As an Anti-depressanto For healing bruiseso As a flavoring agento “Chemicals in wine & grapes could be used to
protect skin from sun”- Journal of Agricultural & Food Chemistry
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