anything u want to know about the wine process, from start to end is provided in this ppt. i hope it will help you. this ppt is for educational purpose only

1. GEOGRAPHY PROJECT
Wine making process
Venue-Sula Vineyards

2. Std-8th B
Roll no.- 10
Guide-Archana Yeole ma'am
School-Ashoka Universal
School,Chandsi

3. INTRODUCTION TO SULA
VINEYARDS
• Sula Vineyards is a winery and vineyard located in the Nashik region of
western India,180 km northeast of Mumbai. After the launch of its first wines in
2000, Sula expanded from its original 30 acre family estate in Nashik to
approximately 1800 acres across Nashik and the state of Karnataka.
• Sula introduced grape varietals such as Chenin Blanc, Sauvignon
Blanc, Riesling and Zinfandel to India and as of 2013, they hold a market share of
almost 70% in the Indian wine Industry. In addition to winemaking, the company has
also diversified into hospitality, alcobev imports and spirits.

4. HISTORY OF SULA VINEYARDS
• Sula Vineyards was founded by Rajeev Samant in 1998. Samant
studied engineering at Stanford University and worked at Oracle in San
Francisco thereafter. After quitting his corporate job, Rajeev established Sula upon
his return to India. He initially experimented with crops such
as mangoes, roses, teakwood, and table grapes before realising that Nashik’s
climate and temperature were well-suited for growing wine grapes. In consultation
with Kerry Damskey, a Californian winemaker, Samant setup the first winery in
the Nashik region of India.
• Sula was named after Rajeev’s mother – 'Sulabha'. Samant steadily expanded the
company over the next few years by introducing newer grape varieties and
expanding the company’s offerings. Today, the Nashik region is known as the 'Wine
Capital of India' and is home to almost 50 wineries.

5. VIEW OF SULA VINEYARDS, NASHIK

6. FROM GRAPES TO GLASS
• Depending on the grape, the region and the kind of wine that a winemaker wishes
to produce, the exact steps in the harvesting process will vary in time, technique and
technology. But for the most part, every wine harvest includes these basic vine-to-
wine steps:
• Pick the grapes
• Crush the grapes
• Ferment the grapes into wine
• Age the wine
• Bottle the wine

7. 1. PICK THE GRAPES
Most vineyards will start with white grapes
and then move to red varietals. The grapes
are collected in bins or lugs and then
transported to the crushing pad. This is where
the process of turning grapes into juice and
then into wine begins.

8. • An indigenous red American grape called Norton, prior to being picked in the 2nd
week of October, 2014 in Hermann, Missouri

9. 2. CRUSH THE GRAPES
No matter how or when the grapes were
picked, they all get crushed in some fashion
in the next step. The destemmer, which is a
piece of winemaking machinery that does
exactly what it says, removes the stems
from the clusters and lightly crushes the
grapes.

10. White grapes being put directly into a crusher where they are separated from the skins
and seeds for the entire fermentation process.

11. 3. FERMENTING GRAPES INTO WINE
Fermentation is when the sugar converts into alcohol. There are plenty of techniques and
technologies used during this process to accompany the different kinds of grapes. To keep things
simple, this stage mainly includes:
 red and white wines: yeast is added to the vats so that fermentation can take place.
 red wines: carbon dioxide is released during fermentation which causes the grape skins to rise to the
surface. Winemakers must punch down or pump over the “cap” several times a day to keep the skins in
contact with the juice.
 red wines: the grapes are pressed after fermentation is complete. After racking to clarify the wine, the
reds will spend several months aging in barrels.

12. 4. Age the wine
Winemakers have lots of choices in this step, and again they all depend on the kind
of wine one wants to create.
Flavors in a wine become more intense due to several of these winemaking choices:
•Aging for several years vs. several months
•Aging in stainless steel vs. oak
•Aging in new oak vs. ‘neutral’ or used barrels
•Aging in American oak barrels vs. French oak barrels
•Aging in various levels of ‘toasted’ barrels (i.e. charred by fire)

13. STAINLESS TANKS ARE USED IN
AGING THE WINE.

14. BARRELS ARE ALSO USED IN AGING THE
WINES.

15. 5. BOTTLE THE WINE
When the winemaker feels a wine has reached its full
expression in aging, then it’s time to bottle the wine for
consumption. And the rest is history:
 Some white wines are ready to be bottled after a few
months.
 Most dry reds need 18-24 months of aging before bottling.

16. THE BOTTLING OF WINE

17. •So ,this was the
amazing process of
wine making…

18. ACKNOWLEDGEMENT
• I would like to express my special thanks of gratitude to
Archana Ma'am as well as our principal Mrs. Priya
Rajwade ma'am who gave me the golden opportunity to
do this wonderful project on the topic of wine making,
which also helped me in doing a lot of Research and I
came to know about so many new things I am really
thankful to them.
Secondly I would also like to thank my parents and
friends who helped me a lot in finalizing this project
within the limited time frame.