This file provides a flowchart of the process of wine making. with simple and easy understanding for a new person. this process can be easily performed at homes with slight modification.

1. WINE MAKING PROTOCOL
26th
September—FOR STARTER CULTURE
Take 50 ml of juice in an autoclaved conic flask.
Add 0.75 gm. of yeast (active dry) and 0.2% (w/v) DAP. Mix it well.
Incubate the flask @ 25 degrees for 15-20 minutes & check for activation of yeast.
SETUP FOR WINE MAKING
Add 950 ml of juice + 150 gm. of sucrose to the above made starter culture. Mix it well.
Cover the mouth of the bottle with parafilm and place the cap above it.
Keep at 25 degrees (without shaking) for 7 days.
07th
October—DOWNSTREAMING PROCESS
Keep the above fermented product at 4 degrees for sedimentation for 24 hours.
Filter the fermented product by triple fold muslin cloth (autoclaved).
Transfer the filtered wine in a clean bottle* and proceed for pasteurisation.
Pasteurise the wine by putting it in a boiling water bath (100 degrees) for 5- 10 minutes.
Rapidly put it on ice till it reaches room temp.
Wipe the bottle from outside and label the wine bottle.
Submit the bottles for judgement.
*bottlesand to be brought by the participants*
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Participants can bring differentflavoursifthey want to make flavouredwine