Wine Manufacturing

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Wine Manufacturing

	Wine Manufacturing- Wine is the product made by the normal alcoholic fermentation of the juice of sound, ripe grapes and the usual cellar treatment. Beverages produced by the alcoholic fermentation of other fruits and certain vegetable products are also called wines, for example, peach wine, orange wine, cherry wine.
Wine making is a much simpler, process. It can be made by a direct fermentation of, sugars, i.e. glucose and fructose, instead of starch which requires hydrolysis to yield sugars. Many fruits have the wine yeast Saccharomyces cerevisiae var. elliposideus on them. All that necessary is to crush the fruits. An, alcoholic fermentation starts spontaneously.
The characteristic qualities of famous wines are attributed in part to strains of yeast found in certain localities. However, undesirable moulds, wild. Yeast, and bacteria are also likely to be present and the fermentation may not give a predictably good product. Many wine makers now destroy natural yeasts by adding sulphur dioxide to the raw juice.
The grapes are crushed carefully and the juice is collected. To the raw juice or must, sulphur dioxide is added as sodium metabisulphite. The must is then inoculated with a starter. Culture selected strain of S. cerevisiae var. elliposideus. At the start the must is aerated slightly to promote vigorous yeast growth. Once the fermentation sets in, the rapid production of carbon, dioxide maintains anaerobic condition.
	The temperature of fermentation is usually 25 to 30°C and the process may extend from few days to 2 weeks. The yield of ethanol varies from 7 to 15 percent (by volume). The wine is placed in large casks to settle, clarify and age for two to five years to develop a good flavour and aroma. Wines are endless in their varieties and differ in S0 many attributes that it is difficult to classify them.

According to colour the two most basic types are red and white wine. In, making cedwines the grapes are crushed and stemmed but, the skin and seeds are left in the must. White Wines are made from white grapes or from the juice of grapes from which the skins have been removed.

Dry Wines are those which contain too little sugar to be detected by taste. In sweet wines the sugar content is high enough to be detected by taste. Sparkling wines contain carbon dioxide. They are made effervescent by secondary fermentation in closed containers, generally in the bottle itself. Still wines are those which do not contain Carbon dioxide. Fortified wines contain added alcohol in the form of brandy.

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