Wine production involves several key steps: harvesting grapes, crushing and pressing them to extract juice, fermenting the juice into wine using yeast, clarifying the wine by removing solid particles, aging the wine in wooden barrels or tanks, and bottling the finished product. The average alcohol content of wine is about 12% but can range from 5-23% depending on the grape variety and winemaker. Wine has various health benefits including supporting longevity, heart health, preventing Alzheimer's and depression, and strengthening bones.

1. Wine production
Kailash
M.Sc Biotechnology
CDLU (SIRSA)

2. Wine
• 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).

3. introduction
• 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.

4. • 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.

5. Average Alcohol Content of Wine
• 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.

6. Types of wine:
• On the basis of variety of grapes used, alcohol and tannin
content, wine is classified into six types:
1.Red wine
2.White wine
3.Rose wine
4.Sweet wine
5.Sparkling wine
6.Fortified wine

7. steps of wine making process
• Wine making process includes six basic steps:
1.Harvesting
2.Crushing and pressing
3.Juice separation
4.Fermentation
5.Clarification
6.Aging and bottling

10. 1. Harvesting:
• Before harvesting, the clusters of wine grape are examined by the
vineyardists with a refractometer whether the grapes are ready to
be picked or not.
• Refractometer determines the amount of sugar in grapes. Usually
fresh and fully ripened grapes are preferred which is used as a
raw material for wine making.
• Matured and fully ripened grapes are high in sugar content but if
the grape results in sugar deficiency, then extra sugar is added
directly.

11. • The grapes are then
harvested at a precise time
which is done mechanically or
by hand. Grapes are collected
in a box and later transferred
to a large containers.
• Then the collected grapes are
sorted by removing rotten and
unriped grapes and are
dumped directly into a crusher.

12. 2. Crushing and pressing:
• Crushing of the grapes are done in a mechnical crusher
nowadays. Traditionally, it was stomped by a feet in the barrels
but crushing and pressing in a mechanical crusher reduces the
need for preservatives and improved the quality of wine.
• Crushed or stomped grapes is called a Must.
• The process of making white wine and red wine is similar.
However, in white wine, the must are crushed and pressed quickly
to separate the skin and seeds.

13. • The skin of the grapes contain
tannins which is responsible
for producing color that will not
be able to leach out. While red
wine is left with the skin to
achieve a distinctive red color
and flavour.

14. 3. Juice separation:
• The fruit juice is extracted from the widely used Willmes press
which consists of a perforated cylinder with an inflatable tube,
pressing the grapes against the rotating cylinder.
• Extracted juice is turbid and needs settling to allow separation.
Sulfur dioxide is often used to prevent the fermentation. Bentonite
is also added to reduce nitrogen content and for clarification of
juice.
• Botrytis cinera causes browning of the juice with its high amount
of polyphenol oxidase enzyme in skin, so pasteurization is done to
inactivate these undesirable enzymatic reaction.

15. 4. Fermentation:
• Fermentation begins naturally within 6-12 hours when the must
are kept in the fermentation tank. The time duration the skin of the
grape are kept in tank determines the type of wine i.e, longer the
grape skin is placed, darker will be the color of the wine.
• During fermentation, the wine yeast Saccharomyces
cerevisiae converts sugar into alcohol upto 18% in favourable
condition. Alcohol content can be increased by the addition of
sugar cane which is termed as chaptalization.

16. Wine Fermentation

17. • Optimum temperature about 25°C must be maintained during
alcoholic fermentation to facilitate the growth of yeast and to
extract the desirable flavour and color.
• Fermentation usually completes in about 20-30 days of a normal
must

18. 5. Clarification:
• The clarification process begins once the fermentation process is
completed. Some suspended materials like yeast cells, skin
particles, wooden barrel suspended material makes the wine
turbid and needs clarification.
• Clarification can be done by fining, filtration, centrifugation,
refrigeration and heating.
• Fining occurs when a fining agents like bentonite, egg white,
nylon and gelatin are added to clarify the wine. It clarifies on the
basis of adsorption, chemical and precipitation reaction.

19. • Filtration is done using a filter pads made of cellulose fibers. The
pore size of the filter drains the large solid materials when juice is
poured.
• Centrifugation is applied to the wines that are difficult to clarify.
Lower temperature prevents the yeast growth and evolution of
CO2 and keeps the cell suspended and also rapids the
precipitation process.
• Pasteurization is done at 70-82°C to remove the cloudiness
formed by the protein.

20. 6. Aging and Bottling:
• Final step of the process is aging then bottling. Aging is done in a
wooden container allowing oxygen to enter and alcohol and
moisture to escape. When the water and alcohol are released,
volumn decreases.
• Acidity also decreases with the aging period forming complex
compound that affects the flavour and aroma.
• Further aging can be done in bottles or stainless steel tanks but
before bottling blending and filtration is required.

21. Aging

22. • Blending improves the quality of the wine wheras filteration is
done by the addition of sulfur dioxide and heating to remove
undesirable microorganisms.
• During bottling, sterilized bottles are used where color and shapes
are customized according to the type of wines.
• White wine is bottled in brown or green coloured bottle as it may
change when exposed to light.

23. • During the operation, oxygen and carbondioxide must be
maintained. Bottomfilling should be done i.e, filling from the
bottom.
• After bottling, corks are preferred for wines for closure. Then the
label is applied and bottles are packed for shipment.
• Appropriate storage condition must be maintained i.e, it should be
stored at 12-16°C in a dry and cool place.

24. wine bottling

25. Health Benefits of Wine
1. Drinking Wine Supports Longevity of Life.
2. Drinking Wine Helps Keep Our Hearts Healthy.
3. The Nutrients In Wine Can Prevent Alzheimer’s Disease.
4. Drinking Wine Can Keep Depression At Bay.
5. Drinking Wine Can Give You Healthier Skin.
6. Drinking Wine Can Help Prevent Obesity.
7. Drinking Wine Helps Boost Your Body’s Defenses.
8. Drinking Wine Strengthens The Bones.
9. Wine Can Protect Our Teeth Against Dental Plaque.
10. Drinking Wine Can Improve Our Eyesights.

26. Thankyou