This presentation will cover mainly wine production and its Applications, This presentation is given by Miss Khunsha Fatima.
For video you can visit the Link Below:
https://www.youtube.com/watch?v=ochm4xr5zEI&t=159s
2. INTRO TO WINE:
An alcoholic drink
made from fermented
grape juice.
Grape Wine is produced by
Fermenting crush grapes
using various type of yeast.
3. TYPES OF WINE:
Red Wine
Red wine is a type of
wine made from dark-
colored grape varieties.
White Wine
White wine is a wine that
is fermented without
skin contact, color can
be straw-yellow.
4. HEALTH BENEFITS OF WINE:
o It contains Antioxidants.
o It boost the immune system.
o It help combat inflammation.
o It reduce the risk of stroke.
o It may promote healthy gut bacteria.
6. i. VITICULTURE :-
Viticulture or winegrowing is the cultivation and
harvesting of grapes. It is a branch of the science of
horticulture
o Climate of the vineyard’s region.
o Sun exposure.
o Soil quality.
7. II. HARVESTING :-
The harvesting of wine grapes is one of the most
crucial steps in the process of wine-making.
The time of harvest is determined primarily by the
ripeness of the grape as measured by sugar,
acid etc.
Grapes are picked up by hand or mechanically.
8. III. STEMMING / CRUSHING :-
Stemming:-
Is the separation of
stems and grapes
(which are sends to the
press).
Crushing:-
A horizontal press
squeezes the
broken grapes,
separating the
fresh juice from the
skins , After
crushing start the
fermentation
process.
9. IV. FERMENTATION
The process of fermentation
in
winemaking turns grape jui
ce into an alcoholic
beverage.
By putting grape juice into a
container at the right
temperature, adding yeast
which turns the sugar in the
juice into alcohol and carbon
dioxide the grape juice
will ferment.
10. V. DRAINING :-
The purpose of draining and pressing is to
separate the wine from the skins.
During fermentation, carbon dioxide produced by
the yeast floats the skins to the top of the tank,
forming a mass of grape solids called a 'cap‘.
11. VI. PRESSING :-
The remaining pulp, after draining is
pressed to squeeze out the press
wine.
This is when you'll see a winery pull
out the grape presses and
start pressing the wine must. The
must is dumped into
the pressing basket. Immediately,
free-run juice will start flowing from
the grape press spout.
12. VII. MIXING :-
The free run wine
and press wine
always from the
same source, are
mixed together in
appropriate ratios
to obtain the
desired balance.
13. VIII. CLARIFICATION :-
In winemaking, clarification
and stabilization are the
processes by which insoluble
matter suspended in
the wine is removed before
bottling.
Clarification and
stabilization may
involve fining, filtration,
centrifugation, flotation,
refrigeration, pasteurization,
and/or barrel maturation
and racking.
14. IX. AGING :-
The final stage in vinification
is aging the wine..
Wine aging refers to a
group of reactions that
tend to improve the taste
and flavor of a wine over
time.
Theterm wine 'maturation'
refers to changes
in wine after fermentation
and before bottling.
15. X. BOTTLING :-
A dose of sulfite is added to help preserve the wine
and prevent unwanted fermentation in the bottle.
The wine bottles then are traditionally sealed with a
cork.