Wine is produced through the fermentation of grapes or other fruits. The key steps are harvesting, crushing, fermentation, clarification, and aging/bottling. Grapes are harvested and crushed, releasing juice. Yeast is added to start alcoholic fermentation, converting sugar to alcohol. For red wine, skins are left in contact to extract color and tannins. The wine is then clarified, filtered, aged, and bottled. Winemaking requires balancing science and art to control factors like temperature, yeasts, extraction, and aging.
Wine production
Wine is an alcoholic beverage made with the fermented juice of grapes.
Technically, any fruit is capable of being used for wine (i.e., apples, cranberries, plums, etc.), but if it just says “wine” on the label, then it’s made with grapes. (By the way, wine grapes are different than table grapes).
Since 15th century, wine production and consumption has been flourishing and now the modern science and technology has improved the wine production industrially and available worldwide.
It is believed that the initation of wine was from the Northern Zagros mountains of Iran at around 4000 B.C. Although a fix date and time of era earlier than this has yet been found.
Wine is a product of a fruits such as berries, apples, grapes, cherries, palm and rice which is fermented partially or fully depending upon the alcohol content.
Mostly grapes of Vitaceae family species are used in the winemaking: Vitis labrusca and Vitis vinifera because it contains all the necessary ingredients from pulp, juice and seeds that contains essential acids, sugars, minerals, tannins and vitamines.
Viticulture is a branch of horticulture that cultivates and harvests wine grapes while enologists study the wine and winemaking process and the science of breeding and fermentation.
Wine can have anywhere between 5% and 23% ABV (alcohol by volume).
The average alcohol content of wine is about 12%. This amount varies depending on the variety of wine, as well as the winemaker and their desired ABV. Some wines within the same family can even see differences in the alcohol content due to the location of the vineyard and winery.
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.
Wine production
Wine is an alcoholic beverage made with the fermented juice of grapes.
Technically, any fruit is capable of being used for wine (i.e., apples, cranberries, plums, etc.), but if it just says “wine” on the label, then it’s made with grapes. (By the way, wine grapes are different than table grapes).
Since 15th century, wine production and consumption has been flourishing and now the modern science and technology has improved the wine production industrially and available worldwide.
It is believed that the initation of wine was from the Northern Zagros mountains of Iran at around 4000 B.C. Although a fix date and time of era earlier than this has yet been found.
Wine is a product of a fruits such as berries, apples, grapes, cherries, palm and rice which is fermented partially or fully depending upon the alcohol content.
Mostly grapes of Vitaceae family species are used in the winemaking: Vitis labrusca and Vitis vinifera because it contains all the necessary ingredients from pulp, juice and seeds that contains essential acids, sugars, minerals, tannins and vitamines.
Viticulture is a branch of horticulture that cultivates and harvests wine grapes while enologists study the wine and winemaking process and the science of breeding and fermentation.
Wine can have anywhere between 5% and 23% ABV (alcohol by volume).
The average alcohol content of wine is about 12%. This amount varies depending on the variety of wine, as well as the winemaker and their desired ABV. Some wines within the same family can even see differences in the alcohol content due to the location of the vineyard and winery.
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.
Wine (from Latin vinum) is an alcoholic beverage made from grapes, generally Vitis vinifera, fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
wine production
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or spirits) include mead, made by fermenting honey and water, and kumis, made of fermented mare's milk.
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or spirits) include mead, made by fermenting honey and water, and kumis, made of fermented mare's milk.
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.....
Introduction:
RNA interference (RNAi) or Post-Transcriptional Gene Silencing (PTGS) is an important biological process for modulating eukaryotic gene expression.
It is highly conserved process of posttranscriptional gene silencing by which double stranded RNA (dsRNA) causes sequence-specific degradation of mRNA sequences.
dsRNA-induced gene silencing (RNAi) is reported in a wide range of eukaryotes ranging from worms, insects, mammals and plants.
This process mediates resistance to both endogenous parasitic and exogenous pathogenic nucleic acids, and regulates the expression of protein-coding genes.
What are small ncRNAs?
micro RNA (miRNA)
short interfering RNA (siRNA)
Properties of small non-coding RNA:
Involved in silencing mRNA transcripts.
Called “small” because they are usually only about 21-24 nucleotides long.
Synthesized by first cutting up longer precursor sequences (like the 61nt one that Lee discovered).
Silence an mRNA by base pairing with some sequence on the mRNA.
Discovery of siRNA?
The first small RNA:
In 1993 Rosalind Lee (Victor Ambros lab) was studying a non- coding gene in C. elegans, lin-4, that was involved in silencing of another gene, lin-14, at the appropriate time in the
development of the worm C. elegans.
Two small transcripts of lin-4 (22nt and 61nt) were found to be complementary to a sequence in the 3' UTR of lin-14.
Because lin-4 encoded no protein, she deduced that it must be these transcripts that are causing the silencing by RNA-RNA interactions.
Types of RNAi ( non coding RNA)
MiRNA
Length (23-25 nt)
Trans acting
Binds with target MRNA in mismatch
Translation inhibition
Si RNA
Length 21 nt.
Cis acting
Bind with target Mrna in perfect complementary sequence
Piwi-RNA
Length ; 25 to 36 nt.
Expressed in Germ Cells
Regulates trnasposomes activity
MECHANISM OF RNAI:
First the double-stranded RNA teams up with a protein complex named Dicer, which cuts the long RNA into short pieces.
Then another protein complex called RISC (RNA-induced silencing complex) discards one of the two RNA strands.
The RISC-docked, single-stranded RNA then pairs with the homologous mRNA and destroys it.
THE RISC COMPLEX:
RISC is large(>500kD) RNA multi- protein Binding complex which triggers MRNA degradation in response to MRNA
Unwinding of double stranded Si RNA by ATP independent Helicase
Active component of RISC is Ago proteins( ENDONUCLEASE) which cleave target MRNA.
DICER: endonuclease (RNase Family III)
Argonaute: Central Component of the RNA-Induced Silencing Complex (RISC)
One strand of the dsRNA produced by Dicer is retained in the RISC complex in association with Argonaute
ARGONAUTE PROTEIN :
1.PAZ(PIWI/Argonaute/ Zwille)- Recognition of target MRNA
2.PIWI (p-element induced wimpy Testis)- breaks Phosphodiester bond of mRNA.)RNAse H activity.
MiRNA:
The Double-stranded RNAs are naturally produced in eukaryotic cells during development, and they have a key role in regulating gene expression .
This pdf is about the Schizophrenia.
For more details visit on YouTube; @SELF-EXPLANATORY;
https://www.youtube.com/channel/UCAiarMZDNhe1A3Rnpr_WkzA/videos
Thanks...!
Wine (from Latin vinum) is an alcoholic beverage made from grapes, generally Vitis vinifera, fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
wine production
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or spirits) include mead, made by fermenting honey and water, and kumis, made of fermented mare's milk.
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or spirits) include mead, made by fermenting honey and water, and kumis, made of fermented mare's milk.
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.....
Introduction:
RNA interference (RNAi) or Post-Transcriptional Gene Silencing (PTGS) is an important biological process for modulating eukaryotic gene expression.
It is highly conserved process of posttranscriptional gene silencing by which double stranded RNA (dsRNA) causes sequence-specific degradation of mRNA sequences.
dsRNA-induced gene silencing (RNAi) is reported in a wide range of eukaryotes ranging from worms, insects, mammals and plants.
This process mediates resistance to both endogenous parasitic and exogenous pathogenic nucleic acids, and regulates the expression of protein-coding genes.
What are small ncRNAs?
micro RNA (miRNA)
short interfering RNA (siRNA)
Properties of small non-coding RNA:
Involved in silencing mRNA transcripts.
Called “small” because they are usually only about 21-24 nucleotides long.
Synthesized by first cutting up longer precursor sequences (like the 61nt one that Lee discovered).
Silence an mRNA by base pairing with some sequence on the mRNA.
Discovery of siRNA?
The first small RNA:
In 1993 Rosalind Lee (Victor Ambros lab) was studying a non- coding gene in C. elegans, lin-4, that was involved in silencing of another gene, lin-14, at the appropriate time in the
development of the worm C. elegans.
Two small transcripts of lin-4 (22nt and 61nt) were found to be complementary to a sequence in the 3' UTR of lin-14.
Because lin-4 encoded no protein, she deduced that it must be these transcripts that are causing the silencing by RNA-RNA interactions.
Types of RNAi ( non coding RNA)
MiRNA
Length (23-25 nt)
Trans acting
Binds with target MRNA in mismatch
Translation inhibition
Si RNA
Length 21 nt.
Cis acting
Bind with target Mrna in perfect complementary sequence
Piwi-RNA
Length ; 25 to 36 nt.
Expressed in Germ Cells
Regulates trnasposomes activity
MECHANISM OF RNAI:
First the double-stranded RNA teams up with a protein complex named Dicer, which cuts the long RNA into short pieces.
Then another protein complex called RISC (RNA-induced silencing complex) discards one of the two RNA strands.
The RISC-docked, single-stranded RNA then pairs with the homologous mRNA and destroys it.
THE RISC COMPLEX:
RISC is large(>500kD) RNA multi- protein Binding complex which triggers MRNA degradation in response to MRNA
Unwinding of double stranded Si RNA by ATP independent Helicase
Active component of RISC is Ago proteins( ENDONUCLEASE) which cleave target MRNA.
DICER: endonuclease (RNase Family III)
Argonaute: Central Component of the RNA-Induced Silencing Complex (RISC)
One strand of the dsRNA produced by Dicer is retained in the RISC complex in association with Argonaute
ARGONAUTE PROTEIN :
1.PAZ(PIWI/Argonaute/ Zwille)- Recognition of target MRNA
2.PIWI (p-element induced wimpy Testis)- breaks Phosphodiester bond of mRNA.)RNAse H activity.
MiRNA:
The Double-stranded RNAs are naturally produced in eukaryotic cells during development, and they have a key role in regulating gene expression .
This pdf is about the Schizophrenia.
For more details visit on YouTube; @SELF-EXPLANATORY;
https://www.youtube.com/channel/UCAiarMZDNhe1A3Rnpr_WkzA/videos
Thanks...!
Professional air quality monitoring systems provide immediate, on-site data for analysis, compliance, and decision-making.
Monitor common gases, weather parameters, particulates.
Nutraceutical market, scope and growth: Herbal drug technologyLokesh Patil
As consumer awareness of health and wellness rises, the nutraceutical market—which includes goods like functional meals, drinks, and dietary supplements that provide health advantages beyond basic nutrition—is growing significantly. As healthcare expenses rise, the population ages, and people want natural and preventative health solutions more and more, this industry is increasing quickly. Further driving market expansion are product formulation innovations and the use of cutting-edge technology for customized nutrition. With its worldwide reach, the nutraceutical industry is expected to keep growing and provide significant chances for research and investment in a number of categories, including vitamins, minerals, probiotics, and herbal supplements.
Slide 1: Title Slide
Extrachromosomal Inheritance
Slide 2: Introduction to Extrachromosomal Inheritance
Definition: Extrachromosomal inheritance refers to the transmission of genetic material that is not found within the nucleus.
Key Components: Involves genes located in mitochondria, chloroplasts, and plasmids.
Slide 3: Mitochondrial Inheritance
Mitochondria: Organelles responsible for energy production.
Mitochondrial DNA (mtDNA): Circular DNA molecule found in mitochondria.
Inheritance Pattern: Maternally inherited, meaning it is passed from mothers to all their offspring.
Diseases: Examples include Leber’s hereditary optic neuropathy (LHON) and mitochondrial myopathy.
Slide 4: Chloroplast Inheritance
Chloroplasts: Organelles responsible for photosynthesis in plants.
Chloroplast DNA (cpDNA): Circular DNA molecule found in chloroplasts.
Inheritance Pattern: Often maternally inherited in most plants, but can vary in some species.
Examples: Variegation in plants, where leaf color patterns are determined by chloroplast DNA.
Slide 5: Plasmid Inheritance
Plasmids: Small, circular DNA molecules found in bacteria and some eukaryotes.
Features: Can carry antibiotic resistance genes and can be transferred between cells through processes like conjugation.
Significance: Important in biotechnology for gene cloning and genetic engineering.
Slide 6: Mechanisms of Extrachromosomal Inheritance
Non-Mendelian Patterns: Do not follow Mendel’s laws of inheritance.
Cytoplasmic Segregation: During cell division, organelles like mitochondria and chloroplasts are randomly distributed to daughter cells.
Heteroplasmy: Presence of more than one type of organellar genome within a cell, leading to variation in expression.
Slide 7: Examples of Extrachromosomal Inheritance
Four O’clock Plant (Mirabilis jalapa): Shows variegated leaves due to different cpDNA in leaf cells.
Petite Mutants in Yeast: Result from mutations in mitochondrial DNA affecting respiration.
Slide 8: Importance of Extrachromosomal Inheritance
Evolution: Provides insight into the evolution of eukaryotic cells.
Medicine: Understanding mitochondrial inheritance helps in diagnosing and treating mitochondrial diseases.
Agriculture: Chloroplast inheritance can be used in plant breeding and genetic modification.
Slide 9: Recent Research and Advances
Gene Editing: Techniques like CRISPR-Cas9 are being used to edit mitochondrial and chloroplast DNA.
Therapies: Development of mitochondrial replacement therapy (MRT) for preventing mitochondrial diseases.
Slide 10: Conclusion
Summary: Extrachromosomal inheritance involves the transmission of genetic material outside the nucleus and plays a crucial role in genetics, medicine, and biotechnology.
Future Directions: Continued research and technological advancements hold promise for new treatments and applications.
Slide 11: Questions and Discussion
Invite Audience: Open the floor for any questions or further discussion on the topic.
Seminar of U.V. Spectroscopy by SAMIR PANDASAMIR PANDA
Spectroscopy is a branch of science dealing the study of interaction of electromagnetic radiation with matter.
Ultraviolet-visible spectroscopy refers to absorption spectroscopy or reflect spectroscopy in the UV-VIS spectral region.
Ultraviolet-visible spectroscopy is an analytical method that can measure the amount of light received by the analyte.
Observation of Io’s Resurfacing via Plume Deposition Using Ground-based Adapt...Sérgio Sacani
Since volcanic activity was first discovered on Io from Voyager images in 1979, changes
on Io’s surface have been monitored from both spacecraft and ground-based telescopes.
Here, we present the highest spatial resolution images of Io ever obtained from a groundbased telescope. These images, acquired by the SHARK-VIS instrument on the Large
Binocular Telescope, show evidence of a major resurfacing event on Io’s trailing hemisphere. When compared to the most recent spacecraft images, the SHARK-VIS images
show that a plume deposit from a powerful eruption at Pillan Patera has covered part
of the long-lived Pele plume deposit. Although this type of resurfacing event may be common on Io, few have been detected due to the rarity of spacecraft visits and the previously low spatial resolution available from Earth-based telescopes. The SHARK-VIS instrument ushers in a new era of high resolution imaging of Io’s surface using adaptive
optics at visible wavelengths.
What is greenhouse gasses and how many gasses are there to affect the Earth.moosaasad1975
What are greenhouse gasses how they affect the earth and its environment what is the future of the environment and earth how the weather and the climate effects.
A brief information about the SCOP protein database used in bioinformatics.
The Structural Classification of Proteins (SCOP) database is a comprehensive and authoritative resource for the structural and evolutionary relationships of proteins. It provides a detailed and curated classification of protein structures, grouping them into families, superfamilies, and folds based on their structural and sequence similarities.
Comparing Evolved Extractive Text Summary Scores of Bidirectional Encoder Rep...University of Maribor
Slides from:
11th International Conference on Electrical, Electronics and Computer Engineering (IcETRAN), Niš, 3-6 June 2024
Track: Artificial Intelligence
https://www.etran.rs/2024/en/home-english/
2. • Wine is an alcoholic beverage produced through the partial or total fermentation
of grapes.
• Other fruits and plants, such as berries, apples, cherries, dandelions, elder-berries,
palm, and rice can also be fermented.
• The species that are most widely used in wine production are Vitis labrusca and,
especially, Vitis vinifera.
• Wine grapes contain all the necessary ingredients for wine, including pulp, juice,
and seeds that possess all the acids, sugars, tannins, minerals, and vitamins that are
found in wine.
• As a natural process, the frosty-looking skin of the grape, called "bloom," catches
the airborne yeast that ferment the juice of the grape into wine.
• The cultivation of wine grapes for the production of wine is called "viticulture.“
• Wine is characterized by colour: white, pink or rose, and red, and it can range in
alcohol content from 10 percent to 14 percent.
3. • Wine types can be divided into four broad
categories:
– table wines: include a range of red, white,
and rose wines
– sparkling wines: include champagne and
other "bubbly" wines
– fortified wines: are table wines with brandy
or other alcohol added
– aromatic wines: contain fruits, plants, and
flowers
• Red wine is extracted from the skin of red
grapes containing red pigment
(anthocyanin).
• During the preparation of red wine, all the
anthocyanin pigments are solubilized by the
extract.
• Pink wine is obtained from either pink
grapes or red grapes in which fermentation
last for only 12 to 36 hour and only less
4. • Wine making is something that has been done from
thousands of years. Making wine is not just an art but there is
also a lot of science involved in the process.
• Smallest of mistakes in the process can have a major
impact on the final product. Basically, wine is made in 5
different steps.
STEP 1- Harvesting
STEP 2-Crushing
STEP 3-Fermentation
STEP 4-Clarification
STEP 5-Aging and Bottling
5. • The moment at which the grapes are picked from the vineyard
is what actually determines the sweetness, flavour and acidity of
the wine.
• Fresh and fully ripened wine grapes are preferred as raw
material for wine making.
• In cool climates, as in northern Europe and the eastern United
States, however, lack of sufficient heat to produce ripening may
necessitate harvesting the grapes before they reach full
maturity.
• The resulting sugar deficiency may be corrected by direct
addition of sugar or by the addition of a grape juice concentrate.
• Because of the effect upon grape composition, proper timing
of the harvest is of great importance.
• Premature harvesting results in thin, low-alcohol wines; very
late harvesting may yield high-alcohol, low-acid wines.
• Harvesting can be done by hand or by machines.
6. • There are mechanical presses available which trod or stomp
the grapes into ‘must’.
• Must is nothing but fresh grape juice which is the outcome of
the crushing process and contains seeds, solids and skins of
the grapes.
• In modern mechanized wine production, the grapes are
normally crushed and stemmed at the same time by a crusher-
stemmer.
• A roller-crusher may also be used.
• If white wine is being made then the seeds, solids and skins
are quickly separated from the grape juice to prevent the
tannins and colour for leaching in the wine.
• On the other hand, if red wine is being made, the seeds, solids
and skins are allowed to stay in contact with the juice to allow
the juice to get additional tannins, flavour and colour.
• The drained pomace (crushed mass remaining after extraction
7. Pre-treatments of Must
• Wines can be created by using the natural grape skin microorganisms.
• This natural mixture of bacteria and yeasts gives unpredictable
fermentation results.
• To avoid such problems, one can treat the fresh must with a sulfur
dioxide fumigant to kill the wild yeasts and bacteria or sometimes
pasteurized to destroy the natural microbiota.
• White musts are often turbid and cloudy, and settling is desirable to
allow separation of the suspended materials.
• Such measures as prior addition of sulfur dioxide and lowering of the
temperature during settling help prevent fermentation and allow the
suspended material to settle normally.
• In many areas wineries centrifuge the white must to remove the solids.
• Musts are sometimes pasteurized, inactivating undesirable enzymes
that cause browning.
• There is renewed interest in the pre-fermentation heat treatment of red
musts to extract colour and deactivate enzymes.
Fermentation
• Must now flows either into a stainless steel fermentation tank or a
8. Primary Fermentation
• After 8-10 hours from inoculation with yeast the primary,
alcoholic fermentation starts. • This fermentation generally lasts
for 8-10 days and during this period the yeast cells utilise the
sugars in the must and multiply, producing carbon dioxide gas
and alcohol.
• The temperature used for red wines is typically 25° to 28 °C
while for white wines it is 20° to 25 °C.
• During fermentation it is important to control the temperature
and the oxygen concentration of the must.
• During alcoholic fermentation other substances (minor
products): glycerol, acetic acid, higher alcohols, and
acetaldehyde are also produced.
• Wine quality is also defined by the quantity of these
compounds and particularly by low concentrations of acetic
acid, higher alcohols and acetaldehyde.
• In the must used for red wine production, skins and seeds are
present and during the alcoholic fermentation the colour and
9. • The temperature used for red wines is typically 25° to 28 °C
while for white wines it is 20° to 25 °C.
• During fermentation it is important to control the temperature
and the oxygen concentration of the must.
• During alcoholic fermentation other substances (minor
products): glycerol, acetic acid, higher alcohols, and
acetaldehyde are also produced.
• Wine quality is also defined by the quantity of these
compounds and particularly by low concentrations of acetic
acid, higher alcohols and acetaldehyde.
• In the must used for red wine production, skins and seeds are
present and during the alcoholic fermentation the colour and
tannin must be extracted.
• Seeds fall to the bottom of the tank while skins are pushed to
the top of the tank by carbon dioxide (know as "cap of
pomace“). • Grape skins are richer in flavour and colour
(anthocyanin pigments) compounds and contact of the skin with
the must allows flavour and colour extraction.
• To extract the colour and tannin in the skins, this cap must be
10. • In some cases the wine may be allowed to remain with the
skins and the seeds for seven or more days after the
fermentation is complete in order to obtain wines with a high
tannin concentration.
• Pomace and wine are generally separated using either vertical
or horizontal presses.
• The wine is then placed in a storage tank where the alcoholic
fermentation runs to completion.
• This process requires about a week.
• A critical part of wine making involves the choice of whether to
produce a dry (no remaining free sugar) or a sweeter (varying
amounts of free sugar) wine.
• This can be controlled by regulating the initial must sugar
concentration.
• With higher levels of sugar, alcohol will accumulate and inhibit
the fermentation before the sugar can be completely used, thus
producing a sweeter wine.
• During final fermentation in the aging process, flavouring
compounds accumulate and influence the bouquet of the wine.
11. Malolactic Fermentation
• When the sugar is fully utilised, the malolactic fermentation
can take place.
• This process is used mainly for red wines but also for some
white wines.
• In this process specific strains of the bacterium, Oenococcus
oeni, convert malic acid to lactic acid.
• The fermentation reduces the titratable acidity and raises the
pH which is advantageous in some wines.
• This fermentation is often initiated by inoculation with desired
bacteria but can only be performed if the pH is higher than 3.2
and the temperature is higher than 20 °C.
• Malolactic fermentation is performed for 2-4 week then the
wine is transferred to other tanks for final wine processing
activities (fining, filtration, and aging).
12. • The purpose of fining is to remove excessive levels of certain
wine components, to achieve clarity and to make that clarity
stable especially from a physicochemical viewpoint.
• Examples of such fining reactions are:
– the removal of tannic and/or brown polymeric phenols by
protein-fining agents such as casein, albumin or gelatin;
– the adsorption of wine proteins by clays such as the bentonites
and the elimination of unpleasant odours by copper sulfate.
• Filtration in winemaking is a general operation which
encompasses a wide range of conditions from the partial
removal of large suspended solids to the complete retention of
microbes by perpendicular flow polymeric membranes.
• Microbial growth during the fermentation process produces
sediments, which are removed during racking.
• Racking can be carried out at the time the fermented wine is
transferred to bottles or casks for aging or even after the wine is
placed in bottles.
13. • In general aging is used for red wines but some white wines
(e.g. Chardonnay) are also subjected to aging.
• Aging is a very complex process which has many effects on
the wine.
• It can be performed in two stages, bulk and/or bottle.
• Bulk storage can be performed with inert containers like
stainless steel or white oak barrels (like French "barriques").
• In the latter case, however, the container reacts with wine;
these reactions are more intense when small barrels are used.
• The most important reactions that occur during aging in an
oak barrel are: wine oxidation, evaporation of volatile
components and reaction between wine and oak components.
• The aging period can range from few months to many years
and is dependent on the wine type.
• At the end of this period wine is generally only filtered and
bottled.