This document provides information about wine production from grapes and other fruits. It discusses the types of grapes and other materials used, such as yeast, and the processing technology involved. The document also covers the history of winemaking, classification of different wine types, health effects of wine, and global grape production statistics.
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
Yeast plays an important role in wine production by converting the sugars in grapes into alcohol and carbon dioxide through fermentation. The document discusses the history of understanding yeast's role, from ancient observations of fermentation to Pasteur's discovery of yeast cells' role in the 19th century. It also covers the characteristics and species of yeast used in winemaking, as well as the full wine production process from grape harvesting to bottling.
This document summarizes the beer production process, which includes malting, kilning, milling, mashing, boiling the wort, fermentation, finishing, aging, maturation, and carbonation. During malting, barley grains are soaked, germinated, and dried. Milling crushes the grains. Mashing involves mixing the grist with warm water to produce sugars and flavor components. The wort is boiled with hops added for flavor and sterilization. Fermentation converts sugars to alcohol and carbon dioxide using yeast. Finishing involves aging, clarifying, and carbonating the beer.
The document summarizes the process of beer production. Malt is made from soaked and sprouted grains like barley. Mashing involves mixing malt with water and adjuncts like rice and corn starch. This allows enzymatic degradation of starch to sugars. The liquid produced is wort, which is separated and then fermented with yeast along with hops for flavor. Fermentation yields alcohol and carbon dioxide. The final beer is pasteurized, carbonated, and aged to improve flavor before consumption.
Beer is an alcoholic beverage made by fermenting grains like barley with hops and yeast. The key ingredients are barley, hops, yeast, and water. There are two main types - top fermented beer made with Saccharomyces cervisiae yeast and bottom fermented beer made with Saccharomyces carlsbergences yeast. Wine is an alcoholic beverage made by fermenting fruit juice, most commonly grape juice. The major steps in the production of beer and wine are preparation of ingredients, fermentation, aging or storage, and packaging. Microbial contamination and temperature fluctuations can affect the quality of beer and wine.
FERMENTATIVE PRODUCTION OF BEER,WINE AND OTHER DISTILLED BEVARAGESMariya Raju
The document discusses the production processes for various alcoholic beverages including ethanol, beer, wine, brandy, and vodka. For ethanol production, it describes the fermentation of sugars by yeast to produce ethanol and carbon dioxide. Beer production involves malting barley, mashing, boiling wort with hops, fermentation, maturation and bottling. Wine production includes viticulture, harvesting, crushing, fermentation, aging and bottling. Brandy is produced by distilling fermented grape wine to increase the alcohol concentration. Vodka production involves fermenting a starch source then distilling and filtering the alcohol.
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine.
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
Yeast plays an important role in wine production by converting the sugars in grapes into alcohol and carbon dioxide through fermentation. The document discusses the history of understanding yeast's role, from ancient observations of fermentation to Pasteur's discovery of yeast cells' role in the 19th century. It also covers the characteristics and species of yeast used in winemaking, as well as the full wine production process from grape harvesting to bottling.
This document summarizes the beer production process, which includes malting, kilning, milling, mashing, boiling the wort, fermentation, finishing, aging, maturation, and carbonation. During malting, barley grains are soaked, germinated, and dried. Milling crushes the grains. Mashing involves mixing the grist with warm water to produce sugars and flavor components. The wort is boiled with hops added for flavor and sterilization. Fermentation converts sugars to alcohol and carbon dioxide using yeast. Finishing involves aging, clarifying, and carbonating the beer.
The document summarizes the process of beer production. Malt is made from soaked and sprouted grains like barley. Mashing involves mixing malt with water and adjuncts like rice and corn starch. This allows enzymatic degradation of starch to sugars. The liquid produced is wort, which is separated and then fermented with yeast along with hops for flavor. Fermentation yields alcohol and carbon dioxide. The final beer is pasteurized, carbonated, and aged to improve flavor before consumption.
Beer is an alcoholic beverage made by fermenting grains like barley with hops and yeast. The key ingredients are barley, hops, yeast, and water. There are two main types - top fermented beer made with Saccharomyces cervisiae yeast and bottom fermented beer made with Saccharomyces carlsbergences yeast. Wine is an alcoholic beverage made by fermenting fruit juice, most commonly grape juice. The major steps in the production of beer and wine are preparation of ingredients, fermentation, aging or storage, and packaging. Microbial contamination and temperature fluctuations can affect the quality of beer and wine.
FERMENTATIVE PRODUCTION OF BEER,WINE AND OTHER DISTILLED BEVARAGESMariya Raju
The document discusses the production processes for various alcoholic beverages including ethanol, beer, wine, brandy, and vodka. For ethanol production, it describes the fermentation of sugars by yeast to produce ethanol and carbon dioxide. Beer production involves malting barley, mashing, boiling wort with hops, fermentation, maturation and bottling. Wine production includes viticulture, harvesting, crushing, fermentation, aging and bottling. Brandy is produced by distilling fermented grape wine to increase the alcohol concentration. Vodka production involves fermenting a starch source then distilling and filtering the alcohol.
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine.
The topic is about beer production. How beer is produced that is highlited here.some good pictures are also presented here.How much ammount of the alcoholos are present that is also mentioned here.
A drink is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice and soft drinks.
This presentation summarizes information about beer, including its definition as an alcoholic beverage produced through starch saccharification and fermentation. It outlines the main raw materials (barley, hops, water, yeast), describes the types of beer (regular, light, non-alcoholic) and alcohol percentages. The presentation discusses the brewing process and lists major beer suppliers in Bangladesh. It provides high-level information about beer production and relevant industry details in Bangladesh.
Beer is made by brewing and fermenting malted barley and other grains like wheat or rice with hops. The main ingredients are barley, hops, yeast, and water. Barley is malted through germination and heating. It is then mashed with water to extract fermentable sugars. Hops add flavor and bitterness and act as a natural preservative. Yeast converts the sugars into alcohol through fermentation. The beer is then clarified, carbonated, and bottled.
Beer is one of the oldest alcoholic beverages consumed by humans, dating back 7,000 years in China. It is made from water, malted barley, hops, and yeast. The production process involves malting, milling, mashing, lautering, boiling, fermenting, conditioning, filtering and packaging. Malting allows for conversion of starches to sugars, mashing extracts the sugars, boiling adds flavor and sterilizes, and fermentation converts sugars to alcohol and carbon dioxide using top or bottom fermenting yeast. The final product is filtered and packaged while excluding oxygen.
This document provides information about vinegar fermentation and production. It discusses that vinegar is produced through a two-step fermentation process involving ethanol production from sugars followed by acetic acid production from the ethanol. There are several methods used for vinegar production including surface fermentation methods like the French method and trickling generator method, and submerged fermentation using an acetator. Key factors that affect vinegar fermentation include temperature, pH, oxygen supply and time.
This document discusses the types, production process, and potential spoilage of beer. It begins by introducing beer as the world's oldest and most widely consumed alcoholic beverage, made through fermentation of cereal grains. The main types of beer are ales and lagers. The production process involves malting, mashing, boiling, fermentation, aging, and packaging. Spoilage can occur through bacteria or wild yeasts growing in the beer during production or storage.
Wine production involves several key steps: harvesting grapes, crushing and pressing them to extract juice, fermenting the juice into wine using yeast, clarifying the wine by removing solid particles, aging the wine in wooden barrels or tanks, and bottling the finished product. The average alcohol content of wine is about 12% but can range from 5-23% depending on the grape variety and winemaker. Wine has various health benefits including supporting longevity, heart health, preventing Alzheimer's and depression, and strengthening bones.
Beer is the oldest alcoholic beverage, produced as early as 9500 BC. It is made from malted barley, water, hops, and yeast. The brewing process involves malting, mashing, boiling, fermentation, conditioning, and packaging. Beer comes in many styles defined by ingredients and flavor profiles. While beer consumption can have health risks if abused, it may also provide some benefits in moderation.
This document discusses the industrial production of vinegar (acetic acid). Vinegar is produced through a two-step fermentation process - alcoholic fermentation followed by acetous or acetic acid fermentation. There are three main methods of vinegar production - Orleans process (slow process), Fringe process (quick process), and submerged fermentation process. The Fringe process uses fringe generators that are packed with wood shavings to provide a large surface area for bacterial film growth, allowing ethanol to be rapidly oxidized to acetic acid within 1-2 weeks. The generated vinegar is then aged, clarified, bottled and pasteurized for consumption.
The document discusses the process of wine production from grape cultivation and harvesting to bottling the finished wine. Some key steps include crushing the grapes to release juice, fermentation of the juice into wine using yeast, pressing leftover skins to extract more wine, aging the wine in barrels or tanks to develop flavors, and clarifying and bottling the finished product. Factors like climate, soil, grape variety, and winemaking techniques influence the characteristics of the resulting wine.
s.sabarinathan ...the alcholic beverage has many benifits on helth if it consumed in a small amount they are produced in the larger quantity in industrial methods they are described in detail
production of alcoholic beverage using biotechnological methods
production of alcoholic beverage using microbial fermentation
contains the types of alcoholic beverage with its industrial production
it contain the use of saccharomyces cervisiae in fermentation of beer.....
The University of Mauritius (UOM) is situated at Reduit, Moka. It comprises of the following faculties: agriculture, science, law and management, social studies and humanities and engineering. This power point presentation was made by a group of students from the faculty of agriculture; doing the course BSc (Hons) Biotechnology.
Industrial production of chemical acids glutamic acidEsam Yahya
Glutamic acid is an important amino acid that is produced industrially through fermentation using the microorganism Corynebacterium glutamicum. There are four main types of fermentation used - batch, fed-batch, continuous, and cell recycle batch fermentation. Batch fermentation is commonly used and involves inoculating a closed system with nutrients and microbes and allowing growth until nutrients are depleted. C. glutamicum is well-suited for industrial fermentation due to its rapid growth, ability to produce high yields of glutamic acid, and lack of pathogenicity. After fermentation, purification processes such as centrifugation, crystallization, and ion exchange are used to isolate glutamic acid.
Grapes are cultivated worldwide for wine production. Wine is produced through the alcoholic fermentation of grape juice by yeasts like Saccharomyces cerevisiae. This process converts the sugars in grapes into alcohol and carbon dioxide. Proper sterilization and cleaning is important to avoid problems during fermentation like corkiness, soapiness, or stuck fermentation. Wine has nutritional value and varying alcohol content depending on the type, with table wines generally having 11-14% alcohol.
Ethanol is produced through the fermentation of sugars or starches from crops by yeast or bacteria. The most common production process involves milling the feedstock, liquefying and saccharifying the starches to produce sugars, fermenting the sugars with yeast to produce ethanol, distilling the ethanol from the mixture, and dehydrating the ethanol. Ethanol has many uses including as a fuel additive, solvent, antiseptic, and in alcoholic beverages.
Vinegar is produced through the fermentation of ethanol by acetic acid bacteria, yielding acetic acid. There are three main methods of production: (1) the Orleans method using wooden barrels, (2) submerged fermentation in large steel tanks with air bubbling, and (3) the generator method dripping alcohol through wood shavings with air blown through. The production process involves refining raw vinegar to remove bacteria, filtration, pasteurization, bottling, and concentration to increase the acetic acid content.
Wine production involves several key steps:
1. Grapes are harvested when sugar levels are high enough for fermentation.
2. The grapes are crushed and pressed to extract juice, called must.
3. Yeast ferments the must into wine through alcoholic fermentation.
4. The new wine is clarified by removing solids, stabilized, and aged in barrels or tanks.
5. Finally, wine is bottled, sometimes with additional sulfites for preservation.
This document provides an overview of wine, including its history, production process, popular grape varieties used, and different types of wines. It discusses that wine is made from fermented grape juice, with nearly all wines using Vitis vinifera grapes. Popular red grape varieties mentioned are Cabernet Sauvignon, Merlot, Pinot Noir, and Syrah. Popular white varieties include Chardonnay, Riesling, and Sauvignon Blanc. The document then describes different styles of wine, including red wines, white wines, rose wines, sparkling wines, and semi-sparkling wines.
This document discusses the structure and components of grapes, including the stalks, skins, yeasts, pulp, and pips. It also covers viticulture topics like rootstocks, grafting, and the devastating grape pest phylloxera. Specifically:
1) Grapes are composed of stalks, skins, yeasts, pulp and pips, each containing different compounds that impact wine quality.
2) Phylloxera vastatrix is an aphid pest that destroyed European vineyards in the late 19th century. The solution was grafting European grape varieties onto resistant American rootstock.
3) Rootstocks come from various American grape species and are chosen based on climate, soil type, and
The topic is about beer production. How beer is produced that is highlited here.some good pictures are also presented here.How much ammount of the alcoholos are present that is also mentioned here.
A drink is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice and soft drinks.
This presentation summarizes information about beer, including its definition as an alcoholic beverage produced through starch saccharification and fermentation. It outlines the main raw materials (barley, hops, water, yeast), describes the types of beer (regular, light, non-alcoholic) and alcohol percentages. The presentation discusses the brewing process and lists major beer suppliers in Bangladesh. It provides high-level information about beer production and relevant industry details in Bangladesh.
Beer is made by brewing and fermenting malted barley and other grains like wheat or rice with hops. The main ingredients are barley, hops, yeast, and water. Barley is malted through germination and heating. It is then mashed with water to extract fermentable sugars. Hops add flavor and bitterness and act as a natural preservative. Yeast converts the sugars into alcohol through fermentation. The beer is then clarified, carbonated, and bottled.
Beer is one of the oldest alcoholic beverages consumed by humans, dating back 7,000 years in China. It is made from water, malted barley, hops, and yeast. The production process involves malting, milling, mashing, lautering, boiling, fermenting, conditioning, filtering and packaging. Malting allows for conversion of starches to sugars, mashing extracts the sugars, boiling adds flavor and sterilizes, and fermentation converts sugars to alcohol and carbon dioxide using top or bottom fermenting yeast. The final product is filtered and packaged while excluding oxygen.
This document provides information about vinegar fermentation and production. It discusses that vinegar is produced through a two-step fermentation process involving ethanol production from sugars followed by acetic acid production from the ethanol. There are several methods used for vinegar production including surface fermentation methods like the French method and trickling generator method, and submerged fermentation using an acetator. Key factors that affect vinegar fermentation include temperature, pH, oxygen supply and time.
This document discusses the types, production process, and potential spoilage of beer. It begins by introducing beer as the world's oldest and most widely consumed alcoholic beverage, made through fermentation of cereal grains. The main types of beer are ales and lagers. The production process involves malting, mashing, boiling, fermentation, aging, and packaging. Spoilage can occur through bacteria or wild yeasts growing in the beer during production or storage.
Wine production involves several key steps: harvesting grapes, crushing and pressing them to extract juice, fermenting the juice into wine using yeast, clarifying the wine by removing solid particles, aging the wine in wooden barrels or tanks, and bottling the finished product. The average alcohol content of wine is about 12% but can range from 5-23% depending on the grape variety and winemaker. Wine has various health benefits including supporting longevity, heart health, preventing Alzheimer's and depression, and strengthening bones.
Beer is the oldest alcoholic beverage, produced as early as 9500 BC. It is made from malted barley, water, hops, and yeast. The brewing process involves malting, mashing, boiling, fermentation, conditioning, and packaging. Beer comes in many styles defined by ingredients and flavor profiles. While beer consumption can have health risks if abused, it may also provide some benefits in moderation.
This document discusses the industrial production of vinegar (acetic acid). Vinegar is produced through a two-step fermentation process - alcoholic fermentation followed by acetous or acetic acid fermentation. There are three main methods of vinegar production - Orleans process (slow process), Fringe process (quick process), and submerged fermentation process. The Fringe process uses fringe generators that are packed with wood shavings to provide a large surface area for bacterial film growth, allowing ethanol to be rapidly oxidized to acetic acid within 1-2 weeks. The generated vinegar is then aged, clarified, bottled and pasteurized for consumption.
The document discusses the process of wine production from grape cultivation and harvesting to bottling the finished wine. Some key steps include crushing the grapes to release juice, fermentation of the juice into wine using yeast, pressing leftover skins to extract more wine, aging the wine in barrels or tanks to develop flavors, and clarifying and bottling the finished product. Factors like climate, soil, grape variety, and winemaking techniques influence the characteristics of the resulting wine.
s.sabarinathan ...the alcholic beverage has many benifits on helth if it consumed in a small amount they are produced in the larger quantity in industrial methods they are described in detail
production of alcoholic beverage using biotechnological methods
production of alcoholic beverage using microbial fermentation
contains the types of alcoholic beverage with its industrial production
it contain the use of saccharomyces cervisiae in fermentation of beer.....
The University of Mauritius (UOM) is situated at Reduit, Moka. It comprises of the following faculties: agriculture, science, law and management, social studies and humanities and engineering. This power point presentation was made by a group of students from the faculty of agriculture; doing the course BSc (Hons) Biotechnology.
Industrial production of chemical acids glutamic acidEsam Yahya
Glutamic acid is an important amino acid that is produced industrially through fermentation using the microorganism Corynebacterium glutamicum. There are four main types of fermentation used - batch, fed-batch, continuous, and cell recycle batch fermentation. Batch fermentation is commonly used and involves inoculating a closed system with nutrients and microbes and allowing growth until nutrients are depleted. C. glutamicum is well-suited for industrial fermentation due to its rapid growth, ability to produce high yields of glutamic acid, and lack of pathogenicity. After fermentation, purification processes such as centrifugation, crystallization, and ion exchange are used to isolate glutamic acid.
Grapes are cultivated worldwide for wine production. Wine is produced through the alcoholic fermentation of grape juice by yeasts like Saccharomyces cerevisiae. This process converts the sugars in grapes into alcohol and carbon dioxide. Proper sterilization and cleaning is important to avoid problems during fermentation like corkiness, soapiness, or stuck fermentation. Wine has nutritional value and varying alcohol content depending on the type, with table wines generally having 11-14% alcohol.
Ethanol is produced through the fermentation of sugars or starches from crops by yeast or bacteria. The most common production process involves milling the feedstock, liquefying and saccharifying the starches to produce sugars, fermenting the sugars with yeast to produce ethanol, distilling the ethanol from the mixture, and dehydrating the ethanol. Ethanol has many uses including as a fuel additive, solvent, antiseptic, and in alcoholic beverages.
Vinegar is produced through the fermentation of ethanol by acetic acid bacteria, yielding acetic acid. There are three main methods of production: (1) the Orleans method using wooden barrels, (2) submerged fermentation in large steel tanks with air bubbling, and (3) the generator method dripping alcohol through wood shavings with air blown through. The production process involves refining raw vinegar to remove bacteria, filtration, pasteurization, bottling, and concentration to increase the acetic acid content.
Wine production involves several key steps:
1. Grapes are harvested when sugar levels are high enough for fermentation.
2. The grapes are crushed and pressed to extract juice, called must.
3. Yeast ferments the must into wine through alcoholic fermentation.
4. The new wine is clarified by removing solids, stabilized, and aged in barrels or tanks.
5. Finally, wine is bottled, sometimes with additional sulfites for preservation.
This document provides an overview of wine, including its history, production process, popular grape varieties used, and different types of wines. It discusses that wine is made from fermented grape juice, with nearly all wines using Vitis vinifera grapes. Popular red grape varieties mentioned are Cabernet Sauvignon, Merlot, Pinot Noir, and Syrah. Popular white varieties include Chardonnay, Riesling, and Sauvignon Blanc. The document then describes different styles of wine, including red wines, white wines, rose wines, sparkling wines, and semi-sparkling wines.
This document discusses the structure and components of grapes, including the stalks, skins, yeasts, pulp, and pips. It also covers viticulture topics like rootstocks, grafting, and the devastating grape pest phylloxera. Specifically:
1) Grapes are composed of stalks, skins, yeasts, pulp and pips, each containing different compounds that impact wine quality.
2) Phylloxera vastatrix is an aphid pest that destroyed European vineyards in the late 19th century. The solution was grafting European grape varieties onto resistant American rootstock.
3) Rootstocks come from various American grape species and are chosen based on climate, soil type, and
This document provides information on the classification and production of alcoholic beverages and wines. It discusses that alcoholic beverages contain 1-75% ethyl alcohol and wines are classified based on color, taste, and content. Wine production involves fermenting grape juice to produce wine, with factors like grape variety, terroir, and winemaking techniques influencing the character of the wine. The document then goes into detail on the historical development and production processes for different wine styles like still table wines and sparkling wines.
Wine is an alcoholic beverage made through the fermentation of grapes which has been produced for thousands of years. Various types of grapes are used to make different styles of wine, which are made through processes like fermentation and aging. Wine is enjoyed in many cultures and contexts, stored long-term in cellars, and also comes in options like box wines for easier transportation and storage.
This document provides information on different types of wines including table wines, sparkling wines, dessert wines, and fortified wines. It discusses generic and varietal wines under table wines. It also describes common white and red varietal wines and their characteristics. The document outlines how to read wine labels, present the wine list to guests, match wines with foods, take wine orders, describe wines using common terms, and correctly serve still and sparkling wines using the proper glassware and equipment.
This document discusses the classification, production, and types of alcoholic beverages, with a focus on wines. It covers the fermentation process, different wine varieties like red, white, sparkling and fortified wines. It also discusses viticulture including the grape, soil and climate needs for growing grapes, and the stages of grape growth. The final section summarizes the 10 step vinification process for turning grapes into wine.
This document provides information on 6 different wines offered by a wine club. It begins with summaries of a Sauvignon Blanc from South Africa, Pinot Grigio from Italy, and a Chardonnay-Sauvignon blend from France. It then discusses a Côtes du Rhône red wine from France, a Pinotage from South Africa, and a Cabernet Sauvignon from Chile, including descriptions of taste, aroma, and food pairings for each.
This document provides an overview of wines including what wine is, how it is made, common grape varieties, wine terminology, tasting techniques, and different styles of wines such as sparkling wines, dessert wines, and fortified wines. It discusses the six most common grape varieties, the winemaking process of fermentation, common terminology used in wine tasting, how to properly taste wine, and styles of popular wines including Champagne, Port, Sherry, and more.
This document provides information about determining the sweetness level of Riesling wines. It discusses how the International Riesling Foundation scale uses terms like "dry, medium dry, medium sweet and sweet" to classify Rieslings. It explains that a wine's perceived sweetness depends on the ratio of sugar to acidity as well as its pH level. The document also provides some additional context about German wine labels and Riesling production.
The document discusses wine knowledge and service. It defines wine as the product of fermenting fresh grapes or grape must. Fermentation occurs when yeast feeds on sugars in grapes, converting them to alcohol and carbon dioxide. There are several types of wines categorized by alcohol content and production methods, including still, sparkling, and fortified wines. Wine is also classified by color, sweetness level, and place of origin. Proper wine service involves presenting the bottle, uncorking, pouring, and evaluating factors like aroma, flavor, body, and quality.
This document provides information on 20 different grape varieties used for red and white wines. It describes the key characteristics of each variety, including dominant aroma and flavor profiles, as well as comments on the typical style of wine produced and best growing conditions. The varieties discussed include Cabernet Sauvignon, Pinot Noir, Merlot, Cabernet Franc, Syrah, Carignan, Grenache, Pinotage, Zinfandel, Chardonnay, Sauvignon Blanc, Semillon, Colombard, Pinot Gris and others.
The document discusses food and beverage services, with a focus on alcoholic beverages and wines. It defines key terms like food, beverage, and different types of alcoholic and non-alcoholic drinks. It also covers the production of wines, including important factors like grapes, climate, soil and winemaking process. Finally, it discusses various wine-producing regions and countries around the world.
This document provides information about various white and red wine varietals and styles. It begins with descriptions of common white wine grapes like Chardonnay, Pinot Gris, Sauvignon Blanc, Gewurztraminer, and Riesling. It then discusses red wine varietals such as Cabernet Sauvignon, Gamay, Merlot, Sangiovese, and Pinot Noir. The document also includes information about wine serving temperatures, common wine faults, and other wine facts.
This document provides an overview of wine tasting and evaluation. It discusses the major components of wine tasting including appearance, smell, taste, and final impressions. Specific aromas and flavors for different grape varieties and wine styles are outlined. The document also covers wine production methods for white, red, and rose wines. Basic wine information such as top wine producing countries and the ideal climate for grape growing are reviewed.
Grapes are the necessary thing for making a Good Wine..
If you don't have knowledge of Grape than you are drinking Wine.
If you have grapes knowledge than you are drinking Grape.
IIHM JAIPUR
Greek red wines include Argiorgitiko from the Peloponnese region which has a spicy, cherry taste, and Xinomavro from Macedonia which has a rich, woodsy flavor. There are over 300 kinds of Greek wines but red wine is the most important, with health benefits including reduced risk of certain cancers, heart disease, macular degeneration, and diabetes due to their antioxidant content. Red wine is also used in cooking for its taste, in vinegar production, and for religious rituals. Traditionally, grapes are pressed by foot to produce must which ferments for 20 days to make wine.
This document provides an overview of a wine education session that covers topics such as identifying wine components, winemaking essentials, wine styles, food and wine pairings, and developing wine tasting skills. The session discusses key elements of viticulture and viniculture, wine flavor profiles, developing one's sense of smell to identify aromas, and pairing wines with different foods to enhance flavors. Participants are guided through structured wine tastings and evaluating wines based on visual characteristics, aromas, flavors, and finishes.
This presentation provides basic knowledge on wine, such as (1) Classifications of Wine, (2) Wine Production, (3) Grapes, (4) Wine Terms; (5) Quality Control, and (6) Quiz
This document provides an overview of biotechnology applications in the wine industry. It discusses the major grape cultivars used in wine production, including popular white varieties like Chardonnay and Riesling and red varieties like Cabernet Sauvignon and Merlot. It also summarizes techniques used in winemaking, such as genetic engineering of yeast for fermentation. The document highlights how wine can be considered a functional food due to antioxidants like polyphenols and resveratrol that may provide health benefits by protecting against diseases.
to preparation of wine...introduction_types of wines_climatic changes during harvesting_flow chart of red wine and white wine_benifits and also demerits by consumption of wine.
Vinegar is produced through a two-step fermentation process. First, sugars are fermented into ethanol through alcoholic fermentation. Then, acetic acid bacteria converts the ethanol into acetic acid, the main component of vinegar. There are three main methods for this second fermentation step - the open vat method, trickling generator process, and submerged fermentation. The open vat method is best for producing high quality vinegar but takes the longest, while submerged fermentation is fastest and most scalable for industrial production. After fermentation is complete, vinegar undergoes post-processing like filtration and pasteurization before use.
Saccharomyces pastorianus is the correct name for lager yeast. Genomic techniques are being applied to study how lager yeast evolved from ale yeast. During this process, a hybridization event occurred between Saccharomyces cerevisiae and Saccharomyces eubayanus, producing a yeast that ferments at lower temperatures. Active yeast growth involves uptake of nitrogen from the wort in forms like amino acids and ammonium ions to synthesize proteins and other nitrogenous cell compounds.
This document summarizes the traditional process of producing rice-based alcoholic beverages in Vietnam. It describes how rice is typically soaked, steamed, and inoculated with powdered starter cultures containing various molds and yeasts. The mixture then undergoes both solid-state and submerged fermentation processes to produce alcohol levels up to 15% ABV. Undistilled versions contain 7-10% ABV while distilled versions are around 50-60% ABV. Starters are produced by mixing rice or cassava flour with herbs and spices, incubating to allow fungal growth, and then drying. The document discusses the roles of microorganisms and raw materials involved in the fermentation process.
Ethanol has been produced by humans for thousands of years through the fermentation of sugars and starches from foods like grapes, grains, honey, and rice. Originally yielding low-alcohol beverages, distillation was developed to produce spirits with higher alcohol concentrations. Distillation involves heating fermented mixtures to boil off ethanol from water based on their different boiling points. Common distilled beverages include whiskeys, brandies, rum, and vodka. Rice wine production similarly involves fermenting rice starch converted to sugars using starter cultures, with some Asian varieties being distilled to higher alcohol levels.
1) Yeast is responsible for alcoholic fermentation by converting sugars to alcohol and carbon dioxide. There are two main types of brewing yeast - ale/wheat yeast (Saccharomyces cerevisiae) and lager yeast (Saccharomyces pastorianus).
2) Hops contribute bitterness, aroma, and flavor to beer. They contain alpha acids and essential oils that are extracted during the boiling process. Common hop varieties used for bitterness have higher alpha acid levels while aroma hops have lower levels.
3) The brewing process involves milling malted barley, mashing to convert starches to fermentable sugars, boiling the wort with hops, cooling and fermenting
This document provides information about brewing and the production of various alcoholic beverages through fermentation. It discusses what brewing is, different types of alcoholic beverages like mead, wine, beer, sake, and distilled spirits. It also covers the classification of beers like lager and ale. The document then focuses on beer production, starting with an overview of the key materials in beer production - malt, yeast, hops and water. It discusses the malting process and different types of malts. It also covers beer nutrition and the global beer industry before concluding with an overview of the beer production process.
The document discusses the history and development of chocolate over centuries. It details how chocolate originated from cacao beans used by the Olmecs and Mayans as currency and medicine. Later, the Aztecs and Europeans discovered chocolate and it became popularized as a drink among European nobility in the 16th century before mass production made it accessible to common people in the 19th century.
Type II diabetes and gestational diabetes can be treated through nutritional management. Obese individuals have the highest risk of developing type II diabetes due to insulin resistance and metabolic alterations caused by excess fat accumulation. Nutritional therapy focuses on controlling blood glucose levels through moderate calorie, low-fat, high-fiber diets with balanced macronutrients. For gestational diabetes, nutritional management is similar but carb intake is slightly lower to prevent ketosis in both mother and baby. The goal is to support a healthy pregnancy and delivery for both.
Microbial production of oils and fats involves using microorganisms like yeast, fungi and algae to produce single cell oils (SCO) that contain fatty acids similar to those in plant and animal fats. SCO can be used as substitutes for plant oils in applications like animal feed, aquaculture feed, and biodiesel. Key steps in SCO production include cultivating the microorganisms in conditions of excess carbon and limited nitrogen to trigger lipid accumulation, then extracting the oils. Important SCOs include arachidonic acid and docosahexaenoic acid which have health benefits and are used in infant formula. Though SCO production has higher costs than plant oils, it provides benefits like independence from climate and geography.
1. 12/29/2013
1
PhamVan Hung PhD
Wine production
PhamVan Hung, PhD
Department of FoodTechnology
School of Biotechnology, International University
About this lectures
Introduction
Materials
Grape
Other fruit
Yeast
Processing technology
Processing chain
Equipments
Wine quality
Introduction
What is wine?
Wine is an alcoholic beverage
made from the fermentation of
unmodified grape juice.
It can also be made from other
fruits or flowers
You can make wine from almost
any organic substance that
contains sugar and water typically
found in fruits and vegetables.
The history of wine
Wine first consumed in Persia around
5000-6000 BC
Vitis vinifera (common grape vine) is
native to the region between the Black
and Caspian seas just to the northwest
of Iran.
Winemaking using grapes may have
begun here and moved south.
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The history of wine
Winemaking from grapes began in 3000 BC.
Egyptians and the Phoenicians produced wines from
grapevines cultivated specifically for that purpose.
Wine was an essential part of meals and celebrationsp
of the Egyptian aristocracy.
Wine was given to the dead to enjoy in the afterlife.
By 2000 BC, wine was an important part of Greek
life.
In 1000 BC, winemaking came to the Mediterranean.
Wine occupied a large place in Greek society.
Grape motif in an Egyptian
tomb
B. Lehane, Power of Plants, McGraw Hill. New
York. 1977
Wine today
North America rivals Europe as a winemaking region.
Global competition
Keeps prices competitive
Gives consumers access to multitude of quality wines
fWorldwide focus on quality improvement
Standardization of taste and styles
Removal of lesser-known traditional varieties
Increased growing of international varietals
Movement to make wines with little bottle aging required
Consolidation of many winemaking companies
Wines around the world are more homogenous.
Classification
Red or white wine
Rosé wine
Table wine whitewhite red rosé
Sparkling wines
Dessert wine
Fortified wine
Cooking wine
still sparkling
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Red wine
Red wine is made from
red (or black) grapes
But its red color is
received by a process
called maceration
whereby the skin is left
in contact with the juice
during fermentation
White wine
White wine can be made
from any color of grape
As the skin is separated from
the juice during fermentation
Rosé wine
A white wine made from a
very dark grape may appear
pink, "rosé" or "blush"
Table Wine
Table wines may have an alcohol content that is no
higher than 14% in the U.S
In Europe, light wine must be within 8.5% andp g
14% alcohol by volume
As such, unless a wine has more than 14% alcohol,
or it has bubbles, it is a table wine or a light wine
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Table Wine
Table wines are usually classified as "white," "red,"
or "rosé," depending on their colour
In Europe
'vins de table' (in French)vins de table (in French)
'vino da tavola' (in Italian)
'vino de mesa' (in Spanish)
which translate to 'table wine' in English
are cheaper wines that often on the label do not include
the information on the grape variety used or the region
of origin
Sparkling Wines
Sparkling wines such as
champagne, contained
carbon dioxide which is
produced naturally fromproduced naturally from
fermentation or force-
injected later
Sparkling Wines
To have this effect, the wine is fermented twice
once in an open container to allow the carbon
dioxide to escape into the airp
a second time in a sealed container, where the
gas is caught and remains in the wine
Dessert wine
Dessert wines range
from slightly sweet (with
less than 50 g/L of sugar)
to incredibly sweetto incredibly sweet
wines (with over 400
g/L of sugar)
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Fortified Wine
Fortified wines are often sweeter, and generally more
alcoholic wines
Have had their
fermentation processp
stopped by the
addition of a spirit,
such as brandy
Or have had
additional spirit
added after
fermentation
Cooking Wine
Cooking wine or Cooking sherry refers to
inexpensive grape wine or rice wine (in Chinese
and other East Asian cuisine)
It is intended for use as an ingredient in foodIt is intended for use as an ingredient in food
rather than as a beverage
Cooking wine typically available in North
America is treated with salt as a preservative and
food coloring
Wine components
Water
Alcohol
Organic acids
tartaric acidtartaric acid
malic acid
succinic acid
lactic acid
citric acid
acetic acid
Nutrition of wine
Nutritional value of red table wine
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
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
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Health Effects
Abstainers and heavy drinkers have an elevated
risk of heart disease
While moderate drinkers have a lower risk
R d i i h lth b fitRed wine may possess superior health benefits
Why Red Wine is Better
A chemical called resveratrol is thought to be at
least partly responsible for red wines' health
benefits
R d i f S th W t F d S di iRed wines from South-West France and Sardinia
Italy have been found to have the highest levels of
procyanidins
the compounds in grape seeds responsible for
making red wine good for the heart
The health effects of wine
Resveratrol
Found largely in in the skins of red grapes
Effective antioxidant
Inhibits lipid peroxidation of lipoprotein
Protects cells against lipid peroxidation
Prevents cardiovascular disease and cancer
Possible explanation of „French paradox“
-the low incidence of heart disease among the French people,who eat
relatively high-fat diet
Global grape production
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Materials for making wine
Definition…
Grape (grap),n. derived from
an Old French word "grape,"
meaning "bunch" or
"cluster"; also a kind of hook
Grapes
cluster ; also a kind of hook
used to harvest grapes.
Compare to the English word
"grapple."
Grape flowers and fruits, Vitis vinifera, Vitaceae
Vineyards near
Lausanne,
Switzerland
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Varieties of Grapes
Grapes come in three basic colors: green
(sometimes called white), red and blue-black.
More than 50 kinds of grapes are currently ing p y
production.
Each variety has its own distinct color, taste,
texture and history.
Varieties of Grapes
Perlette
The first grape of the
season, the Perlette is
li ht i l l tlight in color - almost
frosty green with a
translucent cast; the
berries are almost round.
Perlette means "little
pearl" in French.
Varieties of Grapes
Sugraone
The Sugraone berry is
bright green and
elongated.The fruit offers
a light, sweet flavor and a
distinctive crunch.
Varieties of Grapes
Thompson Seedless
Almost everyone is
familiar with this grape's
light green color oblonglight green color, oblong
berries, and sweet, juicy
flavor.The variety may
have originated in
southern Iran.
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Varieties of Grapes
Calmeria
This grape carries the
nickname "lady fingers," so
called for its elongated,
light-green and delicately
sculpted berries.A winter
treat, this seeded grape has a
mild, sweet flavor with an
unforgettable tang.
Varieties of Grapes
Flame Seedless
The result of a cross
betweenThompson
Seedless, Cardinal and
several other varieties, the
Flame Seedless is a round,
crunchy, sweet grape with a
deep-red color.
Varieties of Grapes
Red Globe
The large, remarkable
clusters of the Red Globe
contain plum-size seeded
berries.The Red Globe is
popular for both eating and
decorating during the
holiday season.
Varieties of Grapes
Ruby Seedless
Grown commercially in
the San JoaquinValley
(California) since 1968,
the Ruby Seedless is a
deep-red, tender-skinned
grape.
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Varieties of Grapes
Emperor
Large, deep-red clusters
and a lasting flavor
characterize this seeded
variety that was first
planted in California in
1863.
Varieties of Grapes
Beauty Seedless
Originating in Davis,
California, this firm,
bl i h bl k hbluish-black grape has a
spicy taste and a tender
flesh. Beauty Seedless
ripens very early and
shows a distinctive blue-
green foilage.
Varieties of Grapes
Exotic
Born in 1947 in Fresno,
California, Exotic's
berries are plump and
juicy and grow in long,
beautiful clusters.A cross
between the red Flame
Tokay and the Ribier, this
seeded grape is crisp and
mild in flavor.
Varieties of Grapes
Ribier
This dark blue-black
seeded grape crossed the
Ch l f O lChannel from Orleans,
France, in 1860.The
skins are firm and the
taste is mild.
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Varieties of Grapes
Fantasy Seedless
These blue-black sweet
berries are oval, thin-
skinned and firm Fantasy'sskinned and firm. Fantasy s
conical clusters have
medium-sized berries with
pale green flesh and a
mellow flavor.
Varieties of Grapes
Marroo Seedless
Originating in Australia,
the Marroo Seedless is a
cross between the
Carolina Blackrose and
the Ruby Seedless.
Bluish-black in color, the
medium-large berries are
firm and juicy with a
mellow flavor.
Varieties of Grapes
Niabell
This Concord-type variety
features thick-skinned,
round berries ranging inround berries ranging in
color from purple to black
with an earthy, rich flavor.
Berry structures
Stalks contain tannins that may give
a bitter taste to the wine.
Skins contain colouring matters,
aroma compounds, flavour
constituents and tannins.
The outside waxy layer with its
whitish hue is called bloom.
The pulp or flesh contains juice.
Pips or seeds vary in size and shape
according to grape variety
containing bitter oils and hard
tannins.
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Berry Expansion During Ripening
Berry Growth goes through 3 stages
Stage 1 Rapid Growth
Stage 2 Lag PhaseStage ag ase
Stage 3 Resumed Growth and Maturation
During ripening the berry is expanding
Veraison (softening and coloration) begins at stage 3
Berry Growth During Ripening
Sugar and Organic Acids
Primary compounds of interest are sugar and organic acids
(sweet and sour).
As grape ripens it accumulates sugar
Rapid sugar accumulation starts at veraisonRapid sugar accumulation starts at veraison
OrganicAcids decline during ripening
Decline is due to dilution and respiration.
ClimaticVariation changes sugars and organic acids
Hot Climate: High sugar LowAcid
Cool Climate: Low sugar HighAcid
Sugar and Organic Acids during Ripening
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Nutritional value
Grapes are about 80 percent water
Grapes also add fiber to the diet.
Red grapes are rich in quercetin, a newly discovered
anticancer agent that the University of California tab
studies have shown can suppress malignant cells
before they form tumors.
The mineral "boron" (found in apples, grapes,
grape juice and raisins) may retard bone loss in
women after menopause. Also, boron helps women
on ERT (estrogen replacement therapy) keep the
estrogen in their blood longer.
Nutritional value
Amounts Per Serving % DailyValue*
Calories 90
Calories from Fat 10
Total Fat og
Sodium 0mg 0%
Potassium 270mg 8%Potassium 270mg 8%
Total Carbohydrate 24g 8%
Dietary Fiber 1g 2%
Sugars 23g
Protein 1g
VitaminA 2%
Vitamin C 25%
Calcium 2%
Iron 2%
Yeasts in wine making