This document summarizes the process of winemaking from grape cultivation and harvesting to fermentation, aging, and bottling. It describes the main types of wine - red, white, sparkling, and rose - and the factors that influence a grape's flavor. The key winemaking steps are outlined as viticulture, harvesting, crushing, fermentation, draining, pressing, mixing, clarification, aging, and bottling. Climate, soil quality, and sun exposure affect the grapes, while harvest timing considers sugar and acid levels.

1. DEPARTMENT OF MICROBIOLOGY
Sudhir kumar gupta
M.Sc. 2nd Semester
DR.SHAKUNTALA MISRA NATIONAL REHABILITATION UNIVERSITY
[2017-2018]

2.  Wine is an alcoholic beverage made
from fermented fruit juice.
 Grapes wine is produced by
fermenting crushed grapes using
various types of yeast.

3.  RED WINE
 WHITE WINE
 SPARKLING WINE
 ROSE WINE

4.  It is made from dark- colored
(black) grape varieties.
 Typical of young wines –
INTENSE VIOLET
 Mature wines – BRICK RED
 Older wines – RED

5.  It is made up of the non –
colored pulp of grapes.
 Wine color can be straw yellow,
yellow green or yellow gold
colored.
 Maintain a yellow transparent
color in the final product.

6. It is a wine with
significant level of
carbon dioxide in
it.
Making it fizzy.
Best example –
champagne.

7.  It is a soft version of the red wine.

8. MAIN STEPS:
 Viticulture
 Harvesting
 Stemming/crushing
 Fermentation
 Draining
 Pressing
 Mixing
 Clarification
 Aging
 Bottling

9. Factors which inflence grape’s flavor:
 Climate of the vineyard’s region.
 Drainage around the vines.
 Humidity of the region.
 Sun exposure.
 Soil quality.

10.  Grapes are picked by hand or
mechanically.
 Decision of harvest informed
by level of sugar and acid .
 Weather forecasts.

11.  Stemming is the separation of
the stems and grapes (which are
sends to the press).
•Crushing : A horizontal press
squeezes the broken grapes,
separating the fresh juice from
the skin.
After crushing starts the
fermentation process.

12.  Sugar and acids that naturally react with wild yeasts.
 Vineyard adding their own yeasts.
 Fermentation can take from 10 to 30 days to convert
natural sugar to alcohol.

13.  Liquid wine is drained from the vat without being
pressed and go into barrels (free-run wine).
 The remaining pulp retains about 20% of the wine.

14.  The remains pulp, after draining, is pressed to squeeze
out the press wine.

15.  The free-run wine and press wine, always from the
same source, are mixed together in appropriate ratios
to obtain the desired balance.

16.  Stabilization of fermentation.
 Remaining solids are removed.
 Clarification done in numerous ways:
-Fining
-Filtration
-Siphoning the liquid off the top of the fermenting vats after
the solids have settled to the bottom.
-Floatation.

17.  A dose of sodium bi sulfide is
added to help preserve the
wine and prevent unwanted
fermentation in the bottle.
 It acts as a sterilization agent.
 The wine bottles then are
traditionally sealed with a
cork.

18. References
Adams, Leon . The wines of America. McGraw Hill,1978.
Asimov, lsaac. “ wine production,” The magazine of fantasy and Science
fiction. July,1991,p.81.

19. THANK
YOU