This presentation summarizes information about wine, including its history dating back 6000 BC in Egypt and Mesopotamia. It discusses different types of wine such as red, white, rose, sparkling, sweet, and fortified wines. The production process is outlined including harvesting grapes, crushing, fermentation, pressing, aging, filtering, and bottling. Popular grape varieties and wines are named for each type. End uses and local Bangladeshi suppliers of wine are also mentioned.

1. Welcome to my presentation
Assignment on : Wine.
Submitted To
Lubna Nasreen
Lecturer
Department of Food Engineering & Technology.
State University of Bangladesh
Date of presentation :06/08/2015
Submitted By
Md.Shamimmul-Abrar
UG11-24-13-016
Batch: 24

2. History of Wine
Wine making and drinking has a long and past history.
Experts agree that wine dates from 6000 BC . Wines were
cultured in Egypt and in Mesopotamia. Greece, Spain,
Mexico, Rome, and United States followed them. Spain
played the important role in wine making process.

3. Red wine
Red wines are color wines.
Red wines are
made from the red grape varieties.
The most popular red wines are:
Cabernet sauvignon,
Merlot,
Pinot noir,
Zinfandel.

4. White Wines
White wines are generally colorless
and they are made from the white grape
varieties. Some of the white wines can be made
from the red grapes.
The white wines generally range from dry to
sweet wines. The most popular white wines
are:
 Chardonnay,
 Riesling,
 Sauvignon Blanc,
 Gewurztraminer.

5. Rose wines
Rose wines are also called as Blush
wines. Rose wines are not true not truly red,
instead they have enough of reddish tinge to
make them differentiate from the white wines.
Rose wines are prepared from the red grape
varieties.
The most popular rose wine variety is:
Zinfandel.

6. Sparkling Wines
Sparkling wines have a small amount
of intense effervescences. Champagne is the
most famous sparkling wine in many regions in
the world. The famous sparkling wines are:
Rose Champagne,
Prosecco,
Sparkling Red Wine.

7. Sweet Wine or Dessert Wines
Dessert wines are prepared from
the residual sugar that is left in the
finished wine. This gives the wine a very
sweet taste.
The famous dessert wines are:
1. Sweet white wines that include (Botrytis
(Noble Rot), Ice Wine (Eiswein), Late
Harvest Wine)
2. Sweet red wines that include (Late
Harvest Wines and Fortified Wines)

8. Fortified Wines
Fortified wines are those
that are produced with a small
addition of the grape spirit.
Fortified wines generally include
the dry and sweet styles. The
famous fortified wines are
Port wine,
Madeira,
Sherry.

9. How Wine is Made
 The Wine Grape Harvest
 It all starts with grapes on the vine:
and it's important that these are properly ripe.
Not ripe enough, or too ripe,
and the wine will suffer.

10. Crushing and Destemming
After the grapes have been
harvested it is often a mad dash
to get them crushed and
destemmed. The objective of
crushing is not necessarily to
squeeze all of the juice out of the
grape, but to split the external
skin and allow the juice to start its
run, giving the sugar from the
juice its first chance to mingle with
the natural yeast found on the
grape's skin. It's the combination
of yeast and sugar that produces
the wine's alcohol, via the yeast
converting the sugar to alcohol
and carbon dioxide.

11. Wine Fermentation
These red grapes are being
fermented in a stainless
steel tank. During
fermentation, carbon
dioxide is released so it is OK
to leave the surface
exposed. Sometimes,
however, fermentation
takes place in closed tanks
with a vent to let the
carbon dioxide escape

12. Pressing
This is a bladder press,
used for some reds
and almost all whites.
A large bladder fills
with air, pressing the
contents gently and
evenly, with gradually
increasing pressure.

13. Malolactic Fermentation
Malolactic fermentation is a process in which lactic acid
bacteria converts the harsher malic acids (think green apple
pucker) in the juice into lactic acid (think creamy milk) to
produce a softer mouth feel and overall a more inviting
palate presence. Most red wines go through malolactic
fermentation to reduce their acidity and some fuller bodied
white wines are sent through malolactic fermentation (usually
in the barrel) to mellow them out a bit more.

14. Once fermentation has
finished, most red wines are
then moved to barrels to
complete their maturation.
Barrels come in all shapes
and sizes. Above is the most
common size: 225-250 litres.
The source of the oak, and
whether or not the barrel has
been used previously, is
important in the effect it has
on the developing wine.

15. Finishing: Fining and
Filtration
The finishing process involves several critical
components. First, the fining and filtering of
the wine (collectively referred to as
"clarification") removes the vast majority of
the unwanted particulates still residing in the
wine. Often egg whites are used in the fining
phase to bind up tiny floaters in the wine and
weigh them down so that they end up on the
bottom of the barrel and can be separated
from the wine.
Filtration is the process of removing bigger
solids like dead yeast cells and other particles,
so that the wine is no longer cloudy, but bright
and clear, as a consumer would expect.

16. Bottling Wine
Finally, the bottling phase of winemaking - the end is in sight! Bottling
wines today is done through mechanical bottling lines. Smaller wineries
might rent bottling rigs that can be tranported to the winery for the
season, while the larger estates have their bottle lines onsite. As far as the
actual process, the wine bottle is slowly filled and topped with either
nitrogen or carbon dioxide to displace any oxygen that might be lingering
on top of the fill line.
 And That's How Wine is Made!
Finally, the wine is ready and is prepared for bottling. Often, filtration is used
to make the wine bright and clear, and to remove any risk of microbial
spoilage. The glass on the left has been filtered; on the right you can see
what it was like just before the process.

17. Percentage of alcohol in various wins
Drink Typical ABV
Champagne 62% - 65%
Malt liquor 5%+
Mead 8%–16%
Vodka 35% - 46%
Rum 40% - 46%
Whisky 55% - 60%
Brandy Approximately 40%

18. Use /application of Wine.
 Clean Fruit The alcohol and resveratrol, a phytochemical in red wine, can kill off bacteria that
cause food-borne illness such as salmonella and E. coli. Just run a little wine over your fruit after
rinsing it off with water, dry it off and enjoy!
 Soak in an Anti-Aging Bath It’s believed that the powerful antioxidants in the fermented grapes
may firm and increase your skin’s elasticity
 Give yourself an at-Home Facial Apply red wine to your skin for a DIY facial mask to get the same
skin-firming results as with the bath.
 Poach Eggs Swap wine for water the next time you poach eggs
 Use as a Skin Toner For clear, smooth, and soft skin swap spirits for your standard toner
 Use as a Skin Toner For clear, smooth, and soft skin swap spirits for your standard toner
 Make Chicken Marsala This rich dish is a crowd-pleaser—but can be a little more decadent than
diet
 Wash Vegetables Mist produce with a mixture of wine and water for an additional level of
cleanliness
 Clean Glass Once you’ve drunk from your wine glasses, use your beverage to clean them

19. Suppliers and manufacturers of in Bangladesh( both red
wine and white )
1. Akij food & beverage ltd,
2. Asha meditec industries ltd.
3. Cci
4. Eehamm international ltd
5. Jutemart & craft in bangladesh
6. Asian apparels ltd.
7. Pace tobacco industries (bd) ltd.
8. Auposhok
9. Banglaway trade
10. Biosen
11. Dasani food & beverage ltd./ Pittaa system
12. Fineway food & beverage ltd.
13. Florance enterprise (pvt) ltd.

20. Thanks for you patience.