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,

Filtering

Bottling & Aging

By 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