This document provides an overview of wine, including its definition, classification, regions, and production process. It begins by defining wine and classifying types based on factors like color and sugar content. Major regions discussed include Bordeaux, Burgundy, and Champagne. The document then covers the grape cultivation and harvesting process before detailing the steps of winemaking like fermentation, aging, blending, and bottling. It concludes with sections on diseases, faults, serving temperatures, and top wine producing countries.

2. Content
• Definition
• History
• Classification
• Laws
• Regions
• Nomenclature

3. Definition
“Wine is the alcoholic beverage obtained
from the fermentation of the juice of
freshly gathered grapes, the fermentation
taking place in the district of origin
according to local tradition and practice.”

4. Classification of Wines:-
Based on Types:-
Wine
Table Wine Sparkling Wine
Fortified Wine
Champagne
Other
Sparkling
wines
1)Sherry
2)Port
3)Madeira
4)Marsala
5) Malaga
1)Moet et
Chandon
1)Asti Spumante
2)Sekt
3)Cava

5. Based on Colour:
Wine
Red
White Rose
1)Chateau Mouton
Rothschild
2)Ruby Post
3)Malmsay Madeira
1)Chablis
2)Champagne
3)Sherry
1)Tavel
2)Mateus
Rose
3)Pink Champagne

6. Based on Sugar Content:-
Wine
Dry
Semi Dry/
Semi Sweet
Sweet
Amount of Sugar
Is less then 0.6%
Of the weight
Sugar content
Between 0.6 to
2.2 % of total
weight
Sugar content
More than 2.2%
Of the total weight

7. Therapeutic Value of Wines:-
1) White wine is rich in vitamin B which helps in digestion of food.
2) It acts as a tonic in convalescence.(time in recovering illness)
3) It is psychologically more beneficial and it raises the spirit.
4) It stimulates the appetite.
5) Grape sugar is readily absorbed by the body.
6) Like any other alcoholic beverage, it is a quick source of calorific energy.
7) It kills the germs because of the alcoholic and acid present in it.
8) Provides calories. 1 quarter of wine (750 ml) having 10% alcohol will
provide
850 cal of energy equals 600 ml of milk.
9)It contains vitamin A,B & C.

8. Wine making
VITICULTURE
CULTIVATION OF VINES
PLOUGHING
PRUNING
SPRAYING
WEEDING
HARVESTING
VINIFICATION
• THE PROCESS OF
MAKING WINE
• CRUSHING
• FERMENTATION
• RACKING
• FINING
• FILTRATION
• MATURING
• BLENDING
• BOTTLING

9. THE GRAPE
Constituents of grapes
Stalk - TANNIN
Skin – The skin contains the pigments anthocyanes and flavones that
give colour to the wine. The skin is covered with a waxy substance
called bloom which contains bacteria, moulds, and millions of wild
and wine yeasts including saccharomyces ellipsodium in various
forms which convert the grape sugar to alcohol.
Pulp- contains liquid, sugar (glucose and fructose), and acids, such as
tartaric, malic, and citric acids. It amounts to 80-85 per cent of the
weight of the bunch. Water content 80% and sugar 10-25%
Pips - these are the small seeds of grapes. These contain both tannins
and oils. They give an unpleasantly bitter flavor to the wine and are
discarded during winemaking.

10. The grape

11. Vine

12. The soil
• Sherry —Vineyards in South Spain, chalky soil with some clay.
• Italy—Vineyards in Tuscany producing Chianti. Italy's best known wines
have very stony soils, where as Piedmont another region has a limestone
soil with a high iron contest.
• Port—Vineyards in Douro Valley or Northern Portugal has slaty soil.
• Burgundy—Vineyards in Central Eastern France. The range of soils runs
from a poor granitic soil to alkaline limestone.
• Bordeaux has poor soils, mostly gravel or pebbles covering a base of
limestone, clay and chalk.
• In Champagne a poor, thin loam (fertile soil of clay and sand containing
humus) top soil covers a chalky base, which drains the vine roots.

13. The climate
• The vine needs a good balance of moisture and heat.
• Temperature is ideally continental averaging 14°C-16°C (57°F-61°F).
• The lowest annual temperature necessary for the vine to flourish is 10°C
(50°F).
• It is established that the vine needs about 69 cm (26 inches) of rain per year
- mainly in winter and spring - and at least 1400 Hours of sunshine per year.
• A prolonged growing season allows the grape to develop and ripen slowly,
resulting in more definite aromas and more pronounced fruit flavours.

15. Microclimate – climate of single vinyard, It could be caused by hills or
mountains protecting the vines from heavy winds or even a break in
the mountain range allowing the air to freshen and fan the vines in
very hot weather.
Latitude - The lines of latitude which mark the two extreme variations
are 30° and 50° in both the northern and southern hemispheres.

17. First step : Harvesting and De stemming
• Harvest is the picking of the grapes and in many
ways the first step in wine production.
• De stemming: is the process of separating stems from the
grapes.
If wine maker is producing wine intended for early drinking the stalks
are removed in a machine which the French call "Foulloir
Egrappoire"
Beoujolais Nouveau is one of wines made this way.

18. CRUSHING –
the old foot trotting method is being used only in
remote mountain districts now.
Hydraulic and Archimedean screw presses are
popular in some regions
Revolving cylinder or the pneumatic bar press.
This is like a large balloon inside a cylinder. The
balloon is placed amongst the grapes and then
inflated forcing the juice out through slatted
sides. The juice thus produced is called Must.

20. FERMENTATION
saccharomyces ellipsoideus & apiculatus
A chemical process by which sugar is
converted into alcohol
Natural sugar from Carbon dioxide gas
the grape pulp given off
Yeast occurs on the
skin of the grape
SUGAR + YEAST = ALCOHOL + CO2
C H 0 -----------------2C H OH + 2 CO
6 12 6 2 5 2

21. For white wine,
• Fermentation is normally undertaken in large stainless steel
tanks, and the grape skins are removed before the process
begins.
• Some full bodied white wine varieties, such as Chardonnay
can also be fermented in oak barrels to allow greater flavour
and complexity.
For Red wine - Can either be fermented in stainless steel tanks,
oak barrels or traditional open concrete fermenters.
Note: The type of fermentation selected is determined by what
type of wine the winemaker intends to make.

22. MALOLACTIC FERMENTATION
• Malolactic conversion is a process of a change in wine
where tart malic acid is converted to softer-tasting lactic
acid.
• It is accomplished by lactic acid bacteria, which consume
malic acid to produce energy.
• Also called as Secondary fermentation. It also adds
flavor and complexity to both red & white wines
• Undesirable for wines to be bottled and sold young
MACERATION CARBONIQUE – this is modern system of
controlling speed of fermentation. Whole grapes are put
in the fermenting vat, which is sealed and is fitted with a
valve, which allows carbon di oxide to escape when a
certain pressure is reached with in the VAT.
FermentationFermentation

23. Malolactic fermentation

24. AGEING:
The process of maturing a wine to improve flavor, palate feel and
overall experience. Ageing is most noticeably the process of the
tannins in the wine reacting with other components until they
are unable to stay in solution, where upon they become
sediment.

25. BLENDING

26. Bottling and corcking
The cork of still wine
is porous to allow
the wine to breathe
and to prevent it
from turning into
vinegar.

27. Red Wine making flow chart

28. White wine

29. Rose Wine
A rosé wine has some of the color typical of a red wine, but
only enough to turn it pink. The pink color can range from a
pale orange to a vivid near-purple, depending on the grapes
and wine making techniques.
There are 2 major ways to produce rosé wine.
Skin contact: Red-skinned grapes are crushed and the skins
are allowed to remain in contact with the juice for a short
period, typically two or three days.
Blending: the simple mixing of red wine to a white to impart
color, is uncommon.

30. Vintage
A vintage wine is one made from grapes that were all, or
primarily, grown in a single specified year, when the
temperature , rainfall and climate and everything is best
are accordingly dated as such.

31. Wine-Serving
Temperatures
White and Rosé wines chilled to
45-55 °F (9°C-13°C)
Sparkling wines 45 °F (6°C-9 °C)
Most Red wines served 60-65 °F
(13-18°C)
Very good Red wines 70 °F (21
°C)

32. Wine
Wine Tasting
• Color/Clarity
• Body - “legs”
• Aroma - Bouquet
• Taste - Sweet, Sour,
Bitter or Salty
• umami

33. Wine Diseases
• Oidium Tuckerii: A powdery mildew which
covers the grapes, splitting & rotting them
• Phylloxera Vastatribe: A louse like almost
invisible, attacks the root
• Grey Rot: A fungus which attacks leaves and
grapes, looks like grey mold. This gives
unpleasant flavours to wines
• Noble Rot: This fungus dries the grapes and
helps in preparing natural sweet wines.
• Coulure: Unsuitable weather during flowering
results in poor pollination, yielding less grape
bunches and poor development.

34. Faults in wine
• Excess sulphur-During the fermentation process sulphur
dioxide (SO2) is added to check the actions of wild yeast. It also
acts as preservative. Addition of too much of it leaves an unpleasant
smell which resembles the smell of a burnt matchstick on the wine.
• Oxidation- During the ageing process, the air invades the wine
through very fine pores of the wood and the alcohol interacts with
the oxygen. When exposed to oxygen for a long period of time,
white wine, especially, assumes a brownish colour.
• Corked During storing, the wine bottles are stored horizontally to
prevent the cork from drying out. When stored horizontally, the cork
comes in contact with the wine, swells, and does not allow the air to
go in. The cork that is contaminated with strong mouldy smell by a
substance called trichloranisole (TCA) during the sterilization
process spoils the wine during the contact. The wine takes on the
smell of the faulty cork. This should be returned to the supplier.

35. • Vinegar- Wine turns vinegar when it is exposed to oxygen for
long duration and also by the activities of acetobacter bacteria if
unchecked, which acts on alcohol and converts wine to vinegar.
• Hydrogen Sulphide- This has the smell similar to a rotten egg. The
wine takes on the smell of rotten egg when the yeasts react with
sulphur dioxide during the fermentation. However, this fades away
when the wine is decanted. This occurs mainly in red wine.
• Formation of crystals- sometimes there may be the formation of
potassium bitartrate crystals on the cork in the wine which may spoil
the appearance of the wine. However, the crystals, which are also
called a wine diamonds, can be retained in the bottle by pouring the
wine gently into the glass. It is commonly found in German wines.
• Foreign materials and sediments

36. WINE COUNTRIES
• Top Producing – France, Spain, Italy,
Portugal, Chile, Australia, New Zealand,
California (US), Germany, South Africa
• Top Wine Consuming- France, Portugal,
Italy, Argentina, Spain, Switzerland, Chile,
Austria, Greece

37. GRAPE VARIETIES
• WHITE-
Chardonnay, Semillion, Chenin Blanc,
Gewurztraminer, Muscat, Muscadet, Pinot
Blanc, Pinot Gris, Riesling
• RED-
Cabernet Sauvignon, Gamay, Syrah,
Grenache, Nebbiolo, Pinot Noir, Merlot

38. French Wine

39. WINE REGIONS OF FRANCE

40. FRANCE
• One of the Largest producer and consumer of
wines
• Code du vin- Strict quality control procedures

41. Wine laws

42. VQPRD
• VINS DE QUALITÉ PRODUITS DANS
DES REGIONS DETERMINÉES…..
• Quality Wine
• Divided into 02 Sub catergories

43. AOC (Appellation d’ Origine
Controlee)
• The highest quality of all French wines.
Designated regions with strictly limited
production and quality that vary according
to the appellation. Many AOC (e.g. AOC
Burgundy, AOC Burgogne) can include
many smaller (and higher quality)
Appellation d’ Origin Controlee.

44. CONTD…
• Area of Production.
• Grape varieties used.
• Pruning and cultivation method.
• Maximum yield per hectare.
• Minimum alcohol content.
• Methods of vinification and preservation.
• Note:- AOC wines presently comprise
about 25% of France’s total production.

45. VDQS (Vin Delimite ď Qualite
Supérieure)
• In between Vin de Pays and AOC wines in
quality.
• Designated regions.
• Area of production.
• Grape varieties used.
• Minimum alcohol content.
• Methods of vinification and viticulture.
• Note:- The total production of VDQS
wines is about 5% of France’s total.

46. VINS DE TABLE
• Second Label……..
• This are local still wine produced in France
• 40% of the wine under this label
• No restriction on the grape varieties
• Vintage Labels are not allowed nor area of
production.

47. Vin de Pays
• Local/Country Wine;
• Grapes from recommended region;
• With minimum alcohol content;
• Comes from locality stated on the label.
Note:- Vin de pays is regional wine without any
government controlled labeling.

48. Principal Wine Regions
• ALSACE
• BURGUNDY
• BORDEAUX
• CHAMPAGNE
• LOIRE
• RHONE

49. Divisions in Wine regions in France
Country
Region
District
Sub District
Commune / Village
Chateau
France
Bordeaux
Medoc
Haut Medoc
Paulliac
Chateau Latour

51.
Bordeaux is probably the most well-known wine region
in France. Bordeaux counts for one third of the good
quality French wine (AOC).
Bordeaux wine are also Called Claret in Great Britian

52. Bordeaux WineMovie

53. BORDEAUX
• MEDOC
• GRAVES
• SAUTERNES
• POMEROL
• SAINT EMILION

54. Bordeaux Grapes
White
• Sémillon
• Sauvignon Blanc
• Muscadelle
Red
• Cabernet Sauvignon
• Cabernet Franc
• Merlot
• Malbec
• Petit Verdot

55. The Médoc is situated north of the town of
Bordeaux, on the left bank of the Gironde.
Médoc is divided in two parts, the Haut-
Médoc in the south, near the town, and the
north part traditionally called Bas Médoc.
Wines from Médoc are red. They are
delicate, medium colored, they are fine and
elegant; often tannic when young,
harmonious and splendid when matured.
MEDOC

56. MEDOC
• BAS MEDOC & HAUT MEDOC
• Haut Medoc – a) Margaux
b) Pauillac
c) St. Estephe
d) St. Julien

57. Margaux lays on a soil of white gravel - a special kind of
gravel brought from the mountains by the river.
In Margaux, Chateau Margaux produces the most delicate
wine of the Médoc.
Margaux wines have a full-flavored bouquet and a
magnificent elegance.
MARGAUX

58. MARGAUX
• CHATEAU MARGAUX
• CHATEAU PALMER

60. Pauillac is the best appellation of Bordeaux with
three premiers grands crus classés (1st great growth)
out of 5. The great châteaux of Pauillac are Château
Lafite, Château Latour and Château Mouton-
Rothschild.
Pauillac wines generally have a lot of body, tannic
and acid when they are young; they have a bouquet
with aromas of blackcurrant and cedar when they age.
PAUILLAC

61. PAUILLAC
• CHATEAU LAFITE
ROTHSCHILD
• CHATEAU LATOUR
• CHATEAU MOUTON
ROTHSCHILD

63. Just a little bit less powerful than Pauillac.
SAINT- JULIEN

64. SAINT JULIEN
• CHATEAU LAGRANGE
• CHATEAU BEYCHEVELLE

67. Saint-Estèphe is a true "terroir" wine. It produce fruity and
full bodied red wine.
SAINT- ESTEPHE

68. SAINT ESTEPHE
• CHATEAU COS D’ESTOURNEL
• CHATEAU MONTROSE
• CHATEAU SAINT PAGODE DE COS

70. First Growth(premiers cru)
• Vineyards commune
• Ch.Lafite-Rothschild Pauillac
• Ch.Latour Pauillac
• Ch.Margaux Margaux
• Ch.Mouton-Rothschild Pauillac
• Ch.Haut-Brion Pessac

71. Few More wines
• Ch. Gruaud-Lacrose St Julien
• Ch.Lascombes Margaux
• Ch.Brane-Cantenac Cantenac
• Ch.Pichon-Longueville-Baron Pauillac
• Ch.Pichon-Longueville-Lalande Pauillac
• Ch.Ducru-Beaucaillou St Julien
• Ch. Cos-d’Estournel St Estephe
• Ch.Montrose St Estephe

72. Saint-Emilion is the oldest wine area of the
Bordeaux region.
Saint Emilion wines are considered the most robust
of the Bordeaux. They are generous, very colored,
and reach their maturity quicker than other red
Bordeaux.
SAINT- EMILION

73. SAINT EMILION
• CHATEAU CHEVAL
• CHATEAU AUSONE
• CHATEAU CANON
• CHATEAU FIGEAC
• CLOS FOURTET
• CHATEAU PAVIE

74. The area of Graves gets its name from the soil.
Graves are a mix of gravels, clay and sand
carried out by the river. Graves appellation is
located just outside the town of Bordeaux.
The red wines of Graves are recognizable by
their garnet-red color, rich, attractive and more
robust than the other Médoc wines.
Two third of Graves wines are white. Among the
best white wines in Bordeaux, they are
generally fresh, fruity and dry (some time half-
dry).
GRAVES

75. GRAVES
RED WINES.
Vineyard Commune
Ch.Olivier Leognan
Ch.Haut-Brion Pessac
White wines
Ch.Carbonnieux Leognan
Ch.La Tour-Martillac

77. Sauternes is famous for sweet wines such as
Yquem, Raymond-Lafon and Rieussec. They are
among the best dessert wines in the world
Sauternes is made with noble rot (also called
Botrytis Cineria, a moisture covering the grape).
The wines from Sauternes are naturally sweet,
golden in colour that turns amber in a matured
wine.
SAUTERNES

78. Exceptional Wine
• Ch.d’ Yquem Sauternes

79. Pomerol is the smallest wine producing area in the
Bordeaux region. However Pomerol hosts one of the
most famous of all: Chateaux Petrus.The Pomerol
wine can be more robust than others in Bordeaux.
They have an exclusive velvety quality. Pomerol is
at its very best when the bottle reaches the age of
15!
POMEROL

80. POMEROL
• CHATEAU POMEROL
• CHATEAU PETRUS
• CHATEAU LA FLEUR
PETRUS
• CHATEAU LE PIN

84. BURGUNDY
• COTE D’OR –
• COTE DE BEAUNE
• COTE DE NUIT
• CHALONNAIS
• MACONNAIS
• BEAUJOLAIS
• CHABLIS

85. RED WINES FROM COTE DE
BEAUNE
•POMMARD
•BEAUNE
•VOLNAY
•CHASSAGNE MONTRACHET

86. WHITE WINES
•CHASSAGNE MONTRACHET
•PULIGNY MONTRACHET
•BATARD MONTRACHET
•LA CHEVALIAR MONTRACHET
•MEURSAULT

87. Produces great red wines. They
are all robust and elegant red
wines with an intense and
fragrant bouquet.
COTE DE NUITS

88. •GEVREY CHAMBERTIN
•CLOS DE TART
•CLOS DE LA ROCHE

89. CHALONNAISE

90. CHALONNAISE
This region lies south of the Côte
de Beaune, and to the south again
is the Mâconnais. The four
renowned wines of the Côte
Chalonnaise, Rully, Mercurey,
Givry and Montagny, are named
after the four main villages of the
region.

91. WINES
RED
• MERCURY
• GIVRY
• RULLY
WHITE
• BOUZERON
MONTAGNY

92. MACONNAISE

93. MACONNAISE
The Mâconnais lies south of the Côte
Chalonnaise, north of Beaujolais, and is
the most southerly region in Burgundy
where the classic Pinot Noir and
Chardonnay grapes are to be found.
Without doubt the vineyards around
Mâcon produce some of the best value
Chardonnay in the whole of Burgundy.

94. WHITE WINES
•POUILLY FUISSE
•POUILLY VINZELLER
•POUILLY LOCHE

95. BEAUJOLAIS

97. BEAUJOLAIS
Beaujolais lies directly south of the
Mâconnais, and to the south again is
the city of Lyon. Beaujolais is one of
the worlds best known wine regions, not
least because of the superb marketing
ploy known as 'Beaujolais Nouveau'. by
the third Thursday of November, the
traditional date for the release of the
new vintage.

98. BEAUJOLAIS
•WHITE WINES
•COTE DE BROUILLY
•ST. AMOUR
•BEAUJOLAIS NOUVEAU

99. RED WINES
CRU’S
• BROUILLY
• CHE’NAS
• COTE D’ BROILLY
• SAINT-ARMOUR

100. CHABLIS

101. CHABLIS
Chablis is the northernmost wine
region of Burgundy.

102. WINES FROM GRAND CRU
Bougros
Les Preuses
Vaudésir
Grenouilles
Valmur
Les Clos
Blanchots

103. ALSACE

105. GRAPES- All White
• Riesling
• Pinot Blanc
• Gewurztraminer
• Tokay Pinot Gris
• Sylvaner
• Pinot Noir(Red Grape)
• Muscat

106. PRODUCTION
• Temperatures vary from warm to very
cold and snow
• Total Production 165 million bottles
• 90% of Alsace wines are white
• Alsace makes about 20% of the
total white wine production in France

107. The most important wines
in Alsace are
Wines are Varietal – Named after Grape used
• Riesling
• Gewurztraminer ( goes well with Indian Food)
• Pinot Blanc
• Tokay Pinot Gris
• Sylvaner
• Crémant d'Alsace (a sparkling wine)

108. • This is a sparkling wine made from the
combination of grapes.
• ( All sparkling wines not Made in
Champagne region are called Cremant in
France)

109. COTE DU RHONE

111. LOCATION
The Côtes du Rhône (Rhône Valley) is a
long narrow area which stretches on both
banks of the Rhône river banks. Côtes du
Rhône begins just south of Lyon and
finishes 200 kilometres (125 miles) further,
just south of Avignon to the Mediterranean
Sea

112. Red Grapes in Rhône:
Grenache
Syrah
White Grapes in Rhône:
Clairette
Grenache blanc
Ugni blanc

113. RED WINES
• CHATEAU NEUF DU PAPE
• COTE ROTI
• HERMITAGE

114. WHITES
• CHATEAU NEUF DU PAPE
• HERMITAGE
• CHATEAU GRILLET
• ST. PERAY

115. LOIRE

116. LOIRE

117. LOIRE
White Grapes
• The Loire Valley is famous for its white
wines..
• Chenin Blanc or Sauvignon are widely
used.

118. • White Grapes in Loire Valley:
Chenin Blanc
Sauvignon
• Red Grapes in Loire Valley:
Cabernet Franc
Gamay
Cabernet Sauvignon
Pinot Noir

119. WHITE WINES LOIRE
• MUSCADET
• SANCERRE
• POUILLY FUME
• SAUMUR
• ANJOU BLANC
• TAURAINNE

120. REDS
• BOURGEIL
• CHINON
• SAUMUR
• TAURAINNE

121. • ROSE D’ANJOU
• CABERNET D’ANJOU
• SANCERRE
• SAUMUR
• TAURAINNE