INSTITUTE OF FOOD PROCESSING AND TECHNOLOGY

UNIVERSITY OF LUCKNOW

Topic-Wine processing
Paper name-Bioprocess and Beverage Technology
Paper code-FPTCC-204

Submitted To: Submitted By:

Dr.Vidyanand Tiwari Sakshi Suman
 HISTORY
• The history of wine is nearly as old as the history of human civilization.
• The earliest writings discovered on the walls of ancient caves and in buried artifacts
contain images of wine and wine-making instruments. Wine is mentioned more than
100 times in both the Hebrew and Christian.The very first vines, were planted by
Noah, who presumably was the first wine maker; later Jesus performed the miracle of
turning water into wine.
• Grape cultivation (viticulture) and wine making appears to have begun in the Zagros
Mountains and Caucasus region of Asia (north of Iran, east of Turkey). Wines were
imported into France, Italy, and other Mediterranean countries by seafaring trader
and vines and viticulture techniques were likely introduced into those regions several
centuries late.
• Many of the early microbiologists and chemists were concerned with wine making and
wine science. Less than 150 years ago, when the very existence of microorganisms was
still being debated, Pasteur showed that not only did microorganisms exist, but that
they were responsible for both production and spoilage of wine.
 INTRODUCTION
• The term wine indicates an alcoholic beverage made by the fermentation process from the
juice of freshly gathered grapes.
• Wine may also be made from variety of fruits which contains water and sugar as nowadays
many producers are making wines from fruits like litchi , guava, mango , berries and many
more which is better known as fruit wine. When another fruit is used to produce the wine, the
name of the fruit used is included on the label, for example strawberry wine.
• Wine is an alcoholic beverage made from the partial or complete fermentation of grape juice
• Only a small part of the world is Wine producing. This is because the grape will only provide
juice of the quality required for conversion into consumable Wine where two climatic
conditions prevail.
1. Sufficient sun-shine to ripen the grape
2. Winters that are moderate yet sufficiently cool to give the Wine a chance to rest and
restore its strength for the growing and fruiting season.
 GRAPES
• Botanical name-Vitis vinifera
• Kingdom-Plantae
• Family-Vitaceae
• Genus-Vitis
• Many varie many varieties of grapes are used to produce wine like Vitis rupestris, Vitis riparia and Vitis berlandieri.
• The character of wine it’s aroma,taste and structure is shaped by the grapes from which it is made.
• Brix level-24-26
• Grapes are lean and thin and is small,riddled with seeds
• Composition of the Grape Berry: The grape berry contains:
1. Stem
2. Skin
3. Pulp
4. Seeds
• Stem – Stem or stalk holds the grape in bunches. It contains tannins, minerals, acids and
cellulose. It is mostly used in the making of big, flavorsome red wine and is not used for
making white and light wines. Tannin is a necessary ingredient as it acts as a
preservative and anti-oxidant. Astringency flavor of the wine is due to tannins only.
• Skin – It contains tannins, pigments, flavouring materials and cellulose. The skin
contains the colouring pigments Anthocyanins that contribute colour to the wine. The
outer skin or cuticle has a whitish cloudy coat known as bloom. This waxy substance
contains wild yeast and wine yeasts, including Saccharomyces Ellipsoideus, which
contribute to the fermentation process.
• Pulp – It is a soft flesh behind the skin of the grapes. It provides the juice, also known as
must, which is essential for fermentation. The must consists of 78 – 80 % of water, 10 – 25
% of sugar and 5 – 6 % of acids.The acids present in the must are tartaric, malic, tannic
and citrus acids. The acids help to preserve wine and keep it fresh and brilliant. These
acids react with alcohol and produce esters, which provide bouquet to the wine.
• Seeds – They contains tannins, bitter oils and cellulose. Crushed pips impart bitter
flavor to the wine.The composition of the grape berry changes throughout the ripening
process. As the berry ripens, the acid level decreases and sugar content increases in it.
Flavours and colours also get developed and become complex as the berry ages.
 GRAPES VARIETIES
• Grapes are classified as red grapes and white grape.
• Most of the white wines are produced from white grapes
that can range in colour from green to amber yellow on the
other hand red and rose wines made from black grapes after
removal of skin
• Example of white grapes-Chardonnay, Chenin Blanc ,
Colombard, Folle Blanche, Gewürztraminer, Müller-
Thurgau, Muscat, Palomino, Pinot Blanc, Riesling, Saint
Emilion, Sauvignon Blanc,Viognier.
• Example of Black Grapes-Cabernet Franc, Cabernet
Sauvignon, Cinsault, Gamay, Grenache, Malbec, Merlot,
Nebbiolo, Pinot Noir, Syrah, Zinfandel, Pinot Meuniere.
CLASSIFICATION OF WINE
 ON THE BASIS OF CHARACTERISTICS
• Sparkling Wines: Sparkling wines are those wines which gets sparkle or effervescence from carbon di oxide.
Cava from Spain, Prosecco and Asti Spumante from Italy to name a few sparkling wines. The term
Champagne is reserved for the sparkling wines made in Champagne region of France whereas other country
producing similar wines is known as Sparkling wines.
• Aromatized Wines: Aromatized wins are those wines which are fortified and aromatised by the botanicals
such as herbs, barks, roots and many more. Vermouth, Dubbonet and Lillet are famous aromatised wines.
• Fortified Wines: A fortified wine is a wine strengthened with the addition of grape spirit brandy. The spirit
also preserves the wine for longer periods after the bottle is opened. Fortified wines include sherry, port,
madeira, marsala and malaga.
ON THE BASIS OF TASTE
• Sweet Wine: Has high sugar content. The sugar may remain in the wine after the fermentation has finished.
• Dry Wines: These wines are low in sugar. This is usually arrived at by allowing the fermentation to use up the
grape sugar (any added sugar) in the fermentation
 ON THE BASIS OF COLOUR
• White Wine: Usually produced from white grapes and the grape juice are fermented away from the skins. White wines can also
be made from red grapes after removing the grape skin.
• Red Wines: Fermented with the grape skins from which the wine gets its color.
• Blush Wines: An American invention, blush wine is a pale pink-blue wine made from red grapes. The skins are only in contact
with the must for an hour or two during fermentation.
• Rose Wines: They are made from the black grapes. Must is left with the skin for about one day or till the desired pinkish color is
achieved. Then the most is removed o continuing fermenting at a low temperature elsewhere. Rose wines can also be made by
mixing red and white wine to the desired color in many New World Wine producing countries.
ON THE BASIS OF YEAR
• Vintage Wines: The term Vintage in wine refers to harvest. It means the year of the production, which
sometimes features on a collar around the neck of the bottle, is optional for both AOC wines and VIN de pays
wines, but almost all producers mention it. If the vintage is specified, at least 85% of the wine, whatever is the
category must come from the year indicated.
• Non Vintage Wines: These are the blended wines.
 ON THE BASIS OF BODY
• Light Bodied Wines: Light bodied wine is usually below 13% alcohol by volume.
• Medium Bodied Wines: These are wines which are round, fairly fat with good body, texture, flavorsome.
• Full Bodied Wines: Wines which are high in alcoholic content that is 13% abv (alcohol by volume) upwards as classed as full
bodied wines.
UNSPECIFIED NOMENCLATURE
• Varietal Wines: Are those wines which carries variety label that is the label tells you the variety of the grapes from which the
wines are made. Common white varietal wines include chardonnay, riesling, sauvignon blank.
• Generic Wines: These are the wines which are names after the long established European area. Many North American and
Australian wines are labeled as Claret, Burgundy, Chablis Sauternes, Graves, Hock and even Champagne. A generic wine
should possess the distinctive color, flavor and aroma of its own.
• Organic Wine: These are the wines produced by organic farming method. Organic farming refuses to use any conventional
chemicals, relying instead on natural treatments or the prevention of diseases through better maintenance of the vineyard.
• Biodynamic wine: Regarded as a branch of organic farming biodynamic goes much further than simply excluding the use of
artificial chemicals. It uses basic products such as cow dung.
 WINE MAKING PROCESS
Production of wine involves following steps:
1.Harvesting. 14. Blending
2.Grading. 15.Maturing wines
3.Weighing. 16.Bottling
4.De Stalking. 17.Pasteurisation
5.Crushing Or Pressing. 18.Ageing
6. Chaptalisation. 19.Storage
7. Sulphuring
8. Fermentation
9.Cellaring
10. Second Pressing
11. Racking
12. Finning
13. Filteration
1.HARVESTING: Grapes are plucked when the density of the bloom or natural yeast on
the skin taken from a number of bunches is constant so that the grape is fully ripened
and has nothing to gain more from the plant. Dry weather is chosen for harvesting.
Some wines are left on the vines (shrub) a little longer to develop a greater
concentration of sugar. From these finest dessert wines are obtained.

2.GRADING: Grapes are graded according to the quality which segregates ripe mature
grapes from spoiled grapes.

3.WEIGHING: Grapes are weighed, to determine the quantity required for fermentation.

4.DE STALKING: The ripe grapes are plucked off from the stalks. Modern methodology
incorporates a de stalking machine. The stalks have a bitter taste due to the presence of
tannin, which should not come in contact with the juice.
• CRUSHING OR PRESSING: Grapes are traditionally crushed with the feet by wearing special
type of shoes called Zapatos di pisar or more conveniently by mechanical presses to extract the
juice called must. At this stage the wine maker uses a hydrometer to measure the specific
gravity of must, which indicates the sugar content and therefore the projected alcoholic
strength.During the crushing stage, if red wine has to be made, then the skin is allowed to come
in contact with juice till it gets color from the skin. In case of White wine, skin in is removed
immediately (if it is made from red grapes). Rose wine is made by allowing the skin to come in
contact for a short while to get the pink color.

• CHAPTALISATION: If incase the must shows the insufficient amount of sugar, then the sugar
is added to enrich the must. This process is called chaptalisation.

• SULPHURING: Sulphur dioxide is added early in the fermentation process to prevent air from
oxidizing the juice and converting the alcohol into vinegar. Sulphur dioxide takes up all the
oxygen to let the wine yeast which is anaerobic (able to work in absence of oxygen) to convert
grape sugar into alcohol. Sulphur dioxide forms a coating on the surface of juice to prevent the
air from entering the juice and thereby letting the wine yeast to do its work.
• FERMENTATION: Fermention is the process of adding wine yeast (technically termed as Saccharomyces Ellipsoideus)
to fresh grape juice to convert the natural sugar in the grape to ethyl alcohol. The fermentation is done in stainless steel
vats nowadays against the traditional wooden vats. In this process carbon dioxide is simultaneously released making
fermentation violent at first and then slows. The yeast added is 3-5 % of the volume of juice. The fermentation process
two days to two weeks. Fermentation occurs only as long as there is sugar to ferment or when the alcohol content rises to
14% because at this point alcohol kills the remaining yeast. If sugar remains with alcohol content then the wine tends to
be sweet. A wine is considered sweet when it has 2% sugar content. During the process the temperature is maintained
between 64-70 degree F for red wines and 44 degree to 59 degree F for white wines. The wine maker may control the
acidity caused by grape acids by adding water acidifying agents such as gypsum.

• CELLARING: Once fermentation is complete the running wine‘ or vin de goutte is run off into the casks for maturing.
The casks are filled to the full to exclude air. The filled casks are put in cellars for the wine to mature. This is called
Cellaring. The suspended particles are allowed to settle to the bottom of the cask as sediments or less.

• SECOND PRESSING: The residue of pips and skin (called marc) left in the fermentation tank or vat is sent for further
pressing and the resultant juice, called vin depresse to which is rich in tannin. The wine maker may decide whether to
add vin de presse to vin de goutte. The left over i.e. pips and skins are sent for a third pressing and the juice fermented
and distilled to produce eau –de –vie- de- marc. Nothing is wasted and the sugar in the grape is completely utilized.
• RACKING: The wine must be separated from the dead yeasts which decompose and give an odd flavor to the wine. The wine is carefully
pumped into another cask without disturbing the lees leaving some wine at the bottom. This is sent for distilling into eau-de- vie- de-
marc. Racking removes some acidity. The color is brilliant and flavors blend together and smooth out.

• FINNING: This is the process of converting cloudy wine into clear fine wine. This may be done with a gelatinous substance such as-
Ising glass ( bladder of sturgeon fish)
White of egg beaten with salt
Colloidal silica
Gelatin or Bentonits
They collect (attract) all the impurities and protein haze in the wine.

• FILTERATION: After fining the wine may passed through fine filters to get crystal clear wine. The young wine is pumped to the
refrigeration unit to stabilize the wine.

• BLENDING: Experienced specialist improve the quality of wine by blending wines of different vineyards and vintage (different years) to
produce wine that is consistent in quality.
• MATURING WINES: It is natural process by allowing the wine to rest in oak barrels for 1 or 2 years to
gain maturity and pick up a soft mellow character from the oak wood. Maturisation can be induced
artificially by agitation, heating, refrigeration and electrical impulses. During maturation wine tends
to evaporate. Spo the loss of wine during maturation is called Angels share. There is a stopper (usually
cork ) that fits into the opening at the top of the barrel. The stopper must be opened from time to time
to allow the gas to escape.

• BOTTLING: Wine is poured into sterilized bottles during cool and dry weather. The bottles are closed
with corks and sealed with Spanish wax or foil. The selection of cork is very important as poor quality
of cork can spoil the wine. After 40 years the cork tree develops a thick, spongy, semi hard bark,
several inches thick. Portugal primarily and then Spain and Italy produces the best cork.The corks are
obtained from bark of tree called Bark oak‘.
There are different colors of bottles for different wines.
o Green & Transparent For white wine
o Brown red wines
o Transparent rose wine
• PASTEURISATION: Pasteurization is the process to free the wine
from further fermentation. The wine bottles are immersed upright in
double boilers with water, heated to temperatures between 180 degree
F & 190 degree F. The immersion is for 1 to 2 minutes.

• AGEING: Wine is matured in bottles. The period of maturing may

differ from house to house, till it achieves its characteristics, aroma
and flavor

• STORAGE: Wines are stored in cool conditions at temperatures of 50

degree- 65 degree F. The storage area must be as light can ruin the
wine. The wines must be moved as little as possible before they are
shipped out.
 WINE FAULTS
• Poor storage conditions or vilification process results an unpleasant characteristics and bad odour in a wine known as wine faults or wine defect.

Oxidation- It results in deterioration of the bouquet, is caused by the prolonged contactwith air and insufficient dosage of sulphur di oxide during ageing.

Reduction- During production of wine and ageing when wine does not get enough exposure to oxygen the reduced wine start giving a foul smell of sulphur or rotten eggs.

Smell of Sulphur- It is caused by the excessive usage of sulphur during wine making which gives a smell of sulphur, this lingers mostly in white wines which are very sensitive to
oxidation and protected by more sulfur oxide.

Mercaption- It is also a sulphur related fault in which fermentation yeast reacts with sulphur in the lees produces an unpleasant smell of rotten eggs, onion or burnt rubber.

Acetification- Also known as acetic spoilage is accused by a bacterium (acetobeter) and produces an acetic wine which gives a taste of vinegar.

Crystals of Tartarate – Generally appears in bottom of white wine spoiling the appearance, however perfect to drink after decanting the wine.

Cork Wines- These are wines affected by a diseased cork caused through bacterial action or excessive bottle age. The wine will have rancid, fungal smell and taste. The term should
not be confused with cork residue- little harmless bits of cork which may splinter into the wine on opening a bottle.