Fermented fruit beverage
Wine
• Wine is a beverage resulting from the fermentation by yeasts of the grape juice
with proper processing and addition. In other words, wine strictly signifies the
fermented alcoholic beverage produced from grape juice without distillation.
• Grapes have been historically associated with wine-making because of
following advantages:
1. Juice Is extremely rich in natural sugar.
2. Natural association of fermentative yeasts with berries.
3. High content of nitrogenous matters in promoting growth of yeast-and
hence fermentation.
4. High acidity of juice favoring yeasts and protecting against other bacterial
fermentation.
5. High alcohol and acid content in the fermented wine keep it stable and safe
for prolonged storage.
Classification of Wine
• According to color, there are two types:
1. Red wine: Red grapes are crushed and stemmed but the skin and seeds are left in
the must.
2. White wine: White wines are made from white or greenish grapes or from the juice
of grapes from which the skin have been removed.
• Grape wines are of two kinds on the basis of sugar content:
1. Dry wine: dry wines are those which contain very little or no sugar that can be
detected by testing.
2. Sweet wine: In sweet wines, the sugar content is high enough to be detected by
taste.
• Wines are of three types on the basis of alcohol content:
1. Light: Wines with 7 to 9 percent alcohol are known as "light"
2. Medium: Contains 9 to 16 percent alcohol and
3. Strong: Contains 16 to 21 percent alcohol.
Preparation of Wine
Preparation of Wine
Selection of fruit
• The grape berries should be ripe and fresh.
• White wine is produced from varieties having greenish or
yellowish skin.
• Red wines derive their color from red pigment present in
the skin or flesh of colored varieties.
Crushing
• It is done with the help of a basket press.
• Before crushing the grapes their stems and stalks are
removed. Crushed material (must) is put in jars
which should not be filled more than three-fourths.
Addition of sugar
• Cane sugar is added to maintain at least 20 percent total
soluble solids but not more than 24 percent.
• If the grapes are sour, 70 g of sugar are added for each
kg of grapes.
Adjustment of pH
• If pH is too low, the juice is to be diluted with water.
• If pH is too high, Tartaric acid is added to lower it.
• Usually an acid content of 0.6 to 0.8% is maintained.
Addition of preservatives
• KMS is added at the rate of 1.5 g for every 10 kg of
grapes, mixed and allow to stand for 2 to 4 hours.
• KMS inhibits growth of wild yeasts and spoilage
organisms.
Addition of wine yeast
• Wine yeast. e. g., Saccharomyces ellipsoideus inoculum
is added at the rate of 20 ml for every 5 kg of grapes,
about an hour after the addition of preservative.
• If the yeast is not available then potassium
metabisulphite is not added.
• The yeast present in the skin of grapes can also ferment
and produce wine but it is not of good quality.
Fermentation
• Grapes are allowed to ferment for two days in a cool
place, i.e., at 22 to 28°C.
• The mouth of the jar is covered with cloth during
fermentation.
Filtration
• The contents are filtered through a thin muslin cloth or a
filter aid on the third day and the filtrate again allowed to
ferment in a cool place for another ten days without any
disturbance.
• During this period yeast cells and other solids settle at
the bottom.
Racking
• Syphoning off the fermented wine to separate it from the
solid deposits is known as racking.
Fining and Filtration
• The newly prepared wine is sometimes not clear and
requires fining and filtration.
• A suitable fining agent, e.g., bentonite, is added. All the
colloidal material settles down along with bentonite.
• The clear wine is syphoned off and filtered if necessary.
• Alternatively, the wine is stored in a refrigerator for
about two weeks and thereafter the clear wine is
syphoned off.
Aging (Maturation)
• The clear wine which is syphoned off is filled into
bottles or barrels. These should be filled completely and
sealed airtight.
• The wine is allowed to mature for 6 to 8 months in a
cool place.
• Sometimes fermentation continues in the bottle with the
result that the cork flies off or bottle cracks.
• Wine loses its flavor during aging because of which
barrels of oak wood are generally used for storing it. The
wood imparts a fine aroma to the wine.
Packing
• The volatile acid content of wine, mainly acetic acid,
should be low. High content of volatile acids (0.09-0.20
g/100 ml in terms of acetic acid) indicates that acetic
acid bacteria are active during fermentation.
• It is often desirable to pasteurize the wine to destroy
spoilage organisms and coagulate the colloids that cause
cloudiness. Generally wines are pasteurized at 82 to
88°C for 1-2 minutes and then bottled.
• The bottles are closed with crown corks of good quality,
pasteurized at 65°C for about 20 minutes, then cooled
and stored.
Other fermented beverages
1. Champaigne: It is a sparkling wine, made chiefly in France, from certain varieties of grapes such as
Chardonay and Pinot Noir.
2. Port: It is a fortified, sweet red wine made originally in Portugal, but now in other countries also.
3. Sherry: A Spanish wine, matured by placing the barrels for 3 to 4 months in sunlight, where the
temperature is as high as 54 to 60°C.
4. Tokay: This is a very famous fortified wine made in Hungary.
5. Muscat: It is prepared from Muscat grapes in Italy, California. Spain and Australia.
6. Perry: Wine made from pears is known as perry. Its method of preparation is similar to that of apple
cider.
7. Orange wine: Orange juice is sweetened by adding sugar and then allowed to ferment. The method of
preparation is similar to that of grape wine.
8. Berry wine: Wines prepared from berries like strawberry, blackberry are known as 'Berry wines’.
9. Nira: It is prepared from the juice of the palm tree.
10. Feni: This is a fermented wine made from cashew apple in Goa.
11. Cider: It is mostly prepared by fermentation of special grade of apples which have a high tannin content
of 0.1-0.3 percent.
Processing of cider
Processing of cider
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