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
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
This ppt presentation is about making simple and easy red wine in a natural way. Our Classic Spirits has a wide range of wine collections with amazing flavors and aromas that intensifies everyone who prefer them.
Visit our site to check out more branded wine products that are made from superior quality grape varieties and try your favourite ones at best discount price.
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.
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.....
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.
This ppt presentation is about making simple and easy red wine in a natural way. Our Classic Spirits has a wide range of wine collections with amazing flavors and aromas that intensifies everyone who prefer them.
Visit our site to check out more branded wine products that are made from superior quality grape varieties and try your favourite ones at best discount price.
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.
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.....
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.
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.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
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Normal Labour/ Stages of Labour/ Mechanism of LabourWasim Ak
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How to Add Chatter in the odoo 17 ERP ModuleCeline George
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June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
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The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
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students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
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Safalta Digital marketing institute in Noida, provide complete applications that encompass a huge range of virtual advertising and marketing additives, which includes search engine optimization, virtual communication advertising, pay-per-click on marketing, content material advertising, internet analytics, and greater. These university courses are designed for students who possess a comprehensive understanding of virtual marketing strategies and attributes.Safalta Digital Marketing Institute in Noida is a first choice for young individuals or students who are looking to start their careers in the field of digital advertising. The institute gives specialized courses designed and certification.
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it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
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Wine production
1. Y5E02 BIOPROCESS
TECHNOLOGY – Unit IV –
Wine Production
Dr. S. SIVASANKARA NARAYANI
ASSISTANT PROFESSOR
DEPARTMENT OF MICROBIOLOGY
AYYA NADAR JANAKI AMMAL COLLEGE
SIVAKASI
2. Wine
• Wine is the product of grapes which can be obtained after alcoholic fermentation by yeast.
• Technically it is the transformation of sugars of grapes by yeast under anaerobic conditions into carbon dioxide, ethanol and
some by products.
• Wine can also be produced by the fermentation of the fruit juices, honey and berries
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3. History and Origin
• Winemaking probably began as one of the earliest of human enterprises (8000-3000 B.C.).
• The wine grape was domesticated by at least 4000 B.C.
• Wine was used for Egyptian worship ceremonies.
• Wine only became a popular beverage about 2000- 1000 B.C. in Greece.
• About 600 B.C., wine growing reached France. Wine grapes were introduced early into the United States.
• The Spanish introduced grapes into California in the 1700's.
•
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6. Viticulture
• Factors which inflence grape’s flavor:
• climate of the vineyard’s region
• drainage around the vines
• humidity of the region
• sun exposure.
• soil quality
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7. Harvesting
• Grappes are picked up by hand or mechanically
• Descision of harvest informed by level of sugar and acid
• weather forecasts
• Harvest There are over 4000 varieties of grapes used in the production
of wine.
• Grapes are usually harvested from early September to the beginning of
November.
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8. It starts in the vine yard at harvest
• It is important to wait until the grapes reach the proper maturity for the variety of grape & style of wine being made.
• As the grapes ripen, the sugar level increases and the acidity decreases.
• The sugar level is measured in units of "Brix"; wine grapes are usually harvested at a Brix of 22 to 28.
• Ripening will depend on many factors, such as the temperature, amount of sun and rainfall, availability of nutrients.
• The grapes can be harvested manually or by mechanical pickers. Manually picked grapes are typically higher quality.
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9. Grape Selection/Processing
Grapes must be tested with 50-75 ppm of free sulfur dioxide.
Sulfating is done to emove unwanted bacteria before the next step of the process.
Equipment must also be sanitized.
This is usually done with an based caustic solution, water, and then a anti-bacterial sulfite solution. Finally another water rinse.
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10. Stemming/Crushing
• Stemming is the separation of the stems and grapes (which are sends to the press)
• Crushing: A horizontal press squeezes the broken grapes, separating the fresh juice (must) from the skins (marc) After
crushing starts the fermentation process.
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12. After harvesting
• The grapes are transported to the winery where they undergo de stemming and crushing.
• There are a variety of processes that are used to produce the juice, which is called "must".
• The sugar in the wine is used by the yeast to produce ethyl alcohol and carbon dioxide gas, thus making wine.
• The type of yeast can affect the qualities of the wine as will the other compounds in the wine - some naturally occurring and some
that are byproducts of the winemaking process.
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13. Fermentation
• sugar and acids that naturally react with wild yeasts
• Vineyard adding their own yeasts
• fermentation can take from 10 to 30 days to convert
natural sugar to alcohol.
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14. Fermentation and Aging
• After crushing and pressing the must is transferred to large, refrigerated stainless steel tanks where it is fermented to produce wine.
• Once fermentation is complete, the wine can be transferred to oak barrels for aging for 6 tou months. But, not all wine is oak aged.
• The barrels are usually made from either French or American Oak, which give differing qualities to the wine.
• Some wine is aged in old barrels and some in new to produce different characteristics, as well.
• The wine maker will then blend the various lots twine to produce a finished wine ready for bottling.
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15. Principle Fermentation process
• C6H1206 + yeast ----2C2H40H + 2C02
• The alcohol solution that results from fermentation > contains about 12%-15 0 ethanol.
• This correlates to the conditions that yeast cells can survive in, higher concentrations of ethanol will kill the yeast.
• For every gram of sugar that is converted about a half gram of alcohol is produced.
• To achieve 12% alcohol concentration, starting material must contain about 24% sugars
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16. Malo-lactic fermentation (secondary fermentation)
• Malic acid is converted into lactic acid and carbon dioxide
• Changes the flavor of the wine from crisp to creamy buttery as well as reducing the amount acidity (increases pH from .3-.5 units)
This can be introduced or happen naturally — and monitored by testing with paper chromatograpy.
• Controlling the pH (best around 3.0-3.5) High pH results in less flavor production in the wine
• To lower pH, tartaric acid is added at the beginning of the fermentation process.
• Oxidation Reactions Acetobactor bacteria will react with the oxygen to convert the wine into vinegar
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17. Cont…
• During fermentation the most harmful bacteria that can grow O is of the genus Acetobacter.
• However, this bacteria is sensitive to the free sulfur dioxide, which is why cleaning process is important.
• Burnt match smell S02 levels are greater than 40 ppm Overly sweet wine Fermentation can be restarted to convert the residual
sugar into alcohol.
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18. Draining
• Liquid wine is drained from the vat without being pressed and go into barrels
(free-run wine). The remaining pulp retains about 20% of the wine.
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19. Pressing and Mixing
• The remaing pulp, after draining, is pressed to squeeze out the press wine.
• Mixing- The free-run wine and press wine, always from the same source, are mixedtogether in appropriate ratios to obtain the
desired balance.
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20. 8. Clarification
• Stabilisation of fermentation.
• Remaining solids are removed.
• Clarification done in numerous ways:
1. Fining
2. Filtration
3. Siphoning the liquid off the top of the fermenting vats after the
solids have settled to the bottom
4. Floatation
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21. Aging
• The final stage in vinification is aging the wine.
• At this point, the clarified wine is transferred into either
wooden barrels or metal vats in which the wine is allowed
to further mature and develop flavors.
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22. Bottling
• A dose of sulfite is added to help preserve the wine and
prevent unwanted fermentation in the bottle.
• The wine bottles then are traditionally sealed with a cork
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23. Bottling and Cellaring
• After the wine is complete it is transferred to bottles.
• Most wine is cons med within three years of bottling.
• But some fine wines gain added flavor and bouquet with
time in the bottle if it is stored at 50 to 60 F.
• But, humidity is also important so that the corks do not dry
out, which spoils the wine
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24. White wine
• vvine When processing grapes for White wine, after the cleaning process they are immediately pressed and the juice is sent to
the tanks.
• Fermentation temperature is usually about 15-180C
• Sweet wine are made by leaving some residual sugar after fermentation
• This is done by: Harvesting later Freezing the grapes to increase the sugar concentration Killing the yeast before fermentation
is complete
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25. Red wine
• Red wine Grapes are us ally crushed with all parts together and they O then go straight to fermentation
• The skin and seeds are important to pass on tannins and the bitter taste unique to red wine — this mixture is called "must”.
• Fermentation process is usually quicker for red wines
• This is because red wines can be fermented at a higher temperature
due to the nutrients it contain Fermentation temperature is usually 22-250C
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26. Cont…
• After the must is transferred to the fermentation tanks a > cap" is formed hich prevents air
• The cap is created b the solids that are pushed to the top due to the carbon dioxide
• This cap is kept in contact with the juice as much as possible in an effort to retain the color
• This is done by punching the cap down manually or by pumping the cap over mechanically
twice day
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27. Cont..
• Once the juice has been transferred to the fermentation tanks,
• the yeast is added and the oxygen is removed.
• By removing the oxygen from the tanks, the oxidation process is halted, which helps prevent any bacteria growth.
• Yeast Saccharomyces cerevisiae is the species of yeast used in the fermentation process.
• This yeast species has been acclimated to the effects of the free sulfur dioxide.
• Other species of yeast are intially present on the grape however are killed in the cleaning process
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28. Different types Of wine
• White Wine
• Red Wine
• Blush Wine
• Champagne (Sparking) Wine
• Fortified Wine
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29. Is wine good for you?
• Studies ha been done to show that wine drinkers are less > prone to heart disease, cancer and other diseases.
• This could be a result of the antioxidant resveratrol which may reduce cholesterol and the risk of Alzheimer's disease.
• However this antioxidant can also be found in other foods, avoiding the harmful effect of alcohol.
• The study of wine is becoming so popular that now a Bachelor of Science degree in oenology is available
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35. Questions to think
• What are the steps involved in the wine production?
• What is clarification?
• What is must?
• Role of sodium sulfite?
• Pointout the use of wine
• What is malolactic fermentation?
• Veticulture
• Term refer to the study of oenology
25-08-2020Dr.SS