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  Wine production

Wine production:

Wine is generated by the fermentation of fruit juices (i.e., traditionally the grape juice) and is un-distilled product of fermentation employing a wine yeast like Saccharomyces cerevisiae var. ellipsoideus. The yeast ferments the sugars in the juice and generates ethanol and carbon dioxide. The quantity of alcohol generated depends on the type of juice, the yeast strain and the fermentation situation. Fermentation practices vary from winery to winery and with the kind of the wine to be generated.

Materials required for wine production:

Grape fruits, yeast (i.e., Saccharomyces cerevisiae var. ellipsoideus), potassium metabisulphate.

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Figure: Wine Production


Procedure:

Grape fruits are crushed to take out the juice. Around 0.250 mg of potassium metabisulphate is added per liter of juice. The starter culture yeast is combined with the juice at the ratio of 1:10. Fermentation is usually carried out at low temperatures (5 to 6oC) for 7-11 days or longer and after fermentation is over, the wine is permitted to settle and later clarified and stored for maturation at low temperatures. During maturation, the wine undergoes different chemical changes and such changes are responsible for the production of aroma and bouquet.  When appropriate preservatives are not employed or the conditions of storage are not sufficient, acetic acid bacteria can enter and transform the wine into vinegar (i.e., acetic fermentation) and water. The various kinds of wines and their percentage of alcohol are shown in table below:

                                                    Table: Different kinds of wines and percentage of alcohol

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