Nutraceutical types of wines ,method and preparation of wine,types of nutraceuticals molecules

2. Nutraceutical is the hybrid of “nutrition” and “pharmaceutical”.
This term was coined by Dr. S. DeFelice in year 1989.
 Nutraceutical , in broad ,are playing a significant role in
modifying and maintaining normal physiological function that
maintains healthy human being .
 Any product derived from food source that provide extra
benefit in addition to the basic nutritional value found in food.
 Nutraceutical wine contain nutraceutical ingredients.

3. Why we make Nutraceutical wine ?
In world, about 12 % people use or drink wine in their
party, occasion and as source of medicine.
Nutraceutical wine contain nutritional component that
increase the quality of wine.
Nutraceutical wine contain polyphenol, flavonoids,
anthocyanin and antioxidant that are good for
cardiovascular tissue .

4. How to make Nutraceutical wine ?
 Taking nutraceutical fruit like grapes, apple , lichi , black cheery,
plum, blueberry .etc
 Generally, Wine is made by Vitis venifera (grapes).
 Product made by alcoholic fermentation of grapes unless specified,
by Saccharomyces cerevisiae (yeast) and a subsequent ageing
process.
 Alcohol content in wine is 11-14 %, may be as low as 07 % and
grapes contain more nutraceutical compound and it have strong
antibacterial and antiviral properties and its produces lactic acid
that prevent the growth of other micro organisms.

5. FORTIFIED WINE
Contain added
alcohol / distillate
of wine (brandy).
Alcohol content of
fortified wines is
19-21% .
Eg. Sherry ,
Madeira
TABLE WINE
Low alcohol
content and little or
no sugar
DESSERT WINE
These are fortified
sweet wines
Eg. Ice wine
Types Of Wines :-
On the basis of alcohol content
Eg. Rose wine

6. RED WINE
Fruit Skin is not
removed & its
made by red and
purple grapes , and
it contain more
ANTIOXIDENT
ROSE WINE
made by red &
purple grapes and
the fruit skin is
removed after
CRUSHING
WHITE WINE
Is made by green
grapes and the
fruit skin is
removed after
PRESSING.
On the basis of COLOUR

7. STILL WINE
Contain no CO2
Eg- Cider
SPARKLING WINE
Contain considerable
amount of CO2
Eg- Champagne

8. WINE PREPARATION

10. Selection of Yeast for wine preparation
Saccharomyces cerevisae
(VL1, MI16) have been
favoured due to its :
 predictable and vigorous
fermentation capabilities,
tolerance of high level
alcohol and SO2
 osmotolerant
 grow at pH 2.8 t0 4.0
(general pH of wine).

11. What happens during Fermentation ?
Yeast Saccharomyces cerevisae, which causes fermentation, it
secretes in the fruit to alcohol and carbon dioxide. The carbon
dioxide escapes into the air and what is left is wine.
C12H22O11 + H2O C6H12O6 + C6H12O5
2C2H5OH + 2CO2 + 26KCal
Saccharomyces cerevisae
Invertase
Zymase

12. Basic parameter of testing of wine
 Determination of alcohol content ?
Record starting specific gravity of must (S1),
Record finished specific gravity (S2)
 Calculate by using the formula
 Methanol contamination
 Taste
 Sugar content

13. Wine making problem
 The major cause of wine failures is a lack of proper
sterilization procedures and practices. Important Problems
encountered are:
1. Corkiness : Symptoms: An unpleasant flavor in wine due to
Bottling with a defective cork
2. Soapiness : Soapy taste in your favorite wine due to
Equipment, carboys and Fermenters not properly cleaned and
rinsed.
3. Flowers of Wine : Symptoms: A white film or skin that forms
on the surface of wines by undue exposure to air
4. Stuck Fermentation : Due to temperature, growth of bad yeast,
fungus growth, high sugar content , too much CO2 etc.
Solution: use best or powered yeast

14. Components of Nutraceutical Wine
FLAVONOIDS
RESVERATOL
POLYPHENOLS
ANTHOCYANINS

15. FLAVONOIDS
It is a grape polyphenol which is considered to have following
biological properties-
Flavonoids
Antioxidant
Anti-ageing
Anti-viral
&
Anti-
microbial
Anti-
InflammatoryAnti- Canceral
Neuro-
protective
Hepato-
protective
Cardio-
protective

16. ANTIOXIDANTS
Flavonoids represent a large group of low molecular
weight compounds with high antioxidant
properties.
Antioxidants are specific chemical structures that
reduce the oxidative stress. They inhibit the
formation of free radicals by interruption of auto-
oxidation chain reaction.

17. FUNCTION OF ANTIOXIDANTS
In absence of antioxidants
In presence of antioxidants
Eg- Rapid ageing, Liver disease, Neuro-degenerative diseases, Cancer etc

18. ANTI-
INFLAMATORY
ACTION
• It is a protective response of tissue against
cell injury, irritation, pathogenic invasion as
well as mechanism for eliminating damage
and necrotic cells.
Anti-
microbial
• Flavonoligans and Quercetin (anti-microbial)
• Hespiridine & Chloroflavonin (anti- fungal)
• Catechin, Hespiridine & Taxifolin (anti- viral)

19. HEPATO-PROTECTIVE ACTIVITY
Protect against diet induced adiposity.
Separation of lipogenic enzyme in liver.
Protection against hepatic steatosis.

20. CARDIO – PROTECTION MECHANISM
 Enhancing endothelial functioning
 Decreasing LDL oxidation
 Altering blood lipid
 Modulating Inflammatory process
 Increase serum adiponectin
 Decrease the clotting together RBCs ( which if
untreated clot the RBCs in arteries and vein to
cause heart attack or stroke)

21. RESVARATOL
This is one type of natural chemical found in skin of grapes.
Following are few of it’s functions-
Boost
memory
Arrest failure
of eye sight
and hearing
power
Restore
muscle
strength
Reduce signs of
ageing

22. POLYPHENOLS
Reduces risk of
Cardio-vascular
diseases.
Decrease the
oxidative
transformation of
bad cholesterol i.e
low density
lipoprotein in the
body.
Decreases the
clotting of RBCs
(Which may cause
heart attacks or
strokes if not
treated).
Some functions of Polyphenols are as follows-

23. ANTHOCYANIN
Anthocyanin is present in the red & purple coloured grapes. Following
are it’s functions-
Anthocyanin
Inhibition of blood
vessel growth in
some tumor
Inhibition of DNA
synthesis in Breast
Cancer cells
Have strong
antioxidant activity
Inhibition of enzyme
involved in tumor
spread
Reduce cancer cell
growth in Colon
Cancer, Breast
Cancer, Prostrate
Cancer and
Leukemia

24. Nutritional value of RED TABLE wine
10.6 g alcohol is 13%vol., 100 g wine is approximately 100 ml (3.4 fl oz.), Sugar and
alcohol content can vary.
Source: USDA Nutrient Database
content Nutritional value per 100 g (3.5 oz)
Energy 355 kJ (85 kcal)
Carbohydrates 2.6 g
Sugars 0.6 g
Fat 0.0 g
Protein 0.1 g
Alcohol 10.6 g