Wine making

IntroductionWine , an alcoholic beverage

 made from fermented grapes or

other fruits

Different varieties of grapes and

strains of yeasts produce different

styles of wine.

variations in wine results from the complex

interactions between the biochemical

development of the fruit, reactions involved

in fermentation, terroir and subsequent 

appellation, along with human intervention

in the overall process.

History

The creation of fermented beverages has been around for almost as long as recorded

human history, and is closely tied to developments in agriculture and manufacturing.

Historians have confirmed that wine was in existence 7,000 years ago, but it is

plausible that wine even predates the introduction of pottery at around 11,000 BCE.

Grape wine was initially limited to mountain grapes in China, but new

varietals were introduced through contact with the kingdoms of the present-day

Middle East.

Grape wine was reserved for the most venerated nobles for several thousands of

years, while others in the region consumed the more popular rice wine.

Overview of wine making

Grapes are fermented by yeast and converted into Grapes are fermented by

yeast and converted into wine.

Winemaking procedure(s) differs at winemaker, winery, region, and country

level which is due to use of different techniques, recipes, hence different

outcomes.

Desired wine style dictates much of winemaking techniques employed.

Winery Operations

• Harvest

• Crush

• Must Additions

• Pressing

• Settling/Racking

• Fermentation(s)

• Aging/Blending

• Filtering/Cold Stabilization

• Bottling

How do we determine ripeness?

Vineyard Sampling

Berry Growth

Sugar concentration (Brix)

Titratable Acidity and pH

Vineyard Sampling:Sample must represent entire vineyard (changes in topography, soil, etc.) Everything must be chosen randomly ~ different areas of cluster, canopy location, row orientation

Berry Growth:

Most Robust but must be meticulous and �unbiasedCluster Sample (20 ) Removes bias in berry sampling but requires �more fruit

Berry Growth goes through 3 stages :

Stage 1 - Rapid Growth�

Stage 2 - Lag Phase�

Stage 3 - Resumed Growth and Maturation�

• Growth pattern follows a double sigmoid

Primary compounds of interest are sugar and organic acids (sweet and sour).

• As grape ripens it accumulates sugar at veraison – Softening and coloration

• Organic Acids decline during ripening, due to dilution and respiration

• Climatic Variation changes sugars and organic acids viz.,

Hot Climate: High sugar Low Acid

Cool Climate: Low sugar High Acid

Harvesting Practices:

Primary objectives:

• Pick all of the grapes as fast as possible with minimum damage, cheaply.

• Condition of fruit at crush largely determines wine quality.

• Competition with birds (good ripeness indicator).

• Early morning harvest are good because it is easier to process cool fruit.

Process of Wine-making

Wine making has been around for thousands of years. In its basic form, wine making is a

natural process that requires very little human intervention.

There are five basic components or steps to making wine.

Undoubtedly, one can find endless deviations and variations along the way. In fact, it is

the variants and little deviations at any point in the process that makes it interesting.

They also make each wine unique and ultimately contribute to the greatness or

ignominy of any particular wine.

The steps for making white wine and red wine are essentially the same, with one

exception.

Harvest

Crushing, Processing

Fermentation

Clarification

Aging

Bottling

Types of Wine

Archa DaveM.Sc Microbiology

III Semester12031G1901

THANK YOU