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.

1. WINE
PRODUCTION

2. Agenda
INTRODUCTION
3
WINE
4
TYPES OF WINE
5
WINEMAKING PROCESS
6
HEALTH BENEFITS OF WINE
17

3. Introduction
Wine has been a popular beverage of mankind for
thousands of years. Our natural fondness for this drink
stems from its wonderful taste, its nutritional
properties and not least its psychotropic (intoxicating)
effects. Wine has been considered to be mainly red in
ancient Egypt linked with the blood of Osiris, the God
of resurrection. No text that refers to white wines from
the Dynastic Period (3150–332 BC) exists. The first
white wine from ancient Egypt was made near
Alexandria during the third century AD.
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4.  Wine is an alcoholic drink
made from fermented grapes.
 Yeast consumes the sugar in
the grapes and converts it to
ethanol and carbon dioxide,
releasing heat in the process.
 Saccharomyces cerevisiae is a
most common yeast involved
in winemaking.
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Wine

5. WINE PRODUCTION 5
Red Wine
White Wine
Rose wine
Sparkling wine
Dessert wine
Fortified wine
Types of wine

6. WINE PRODUCTION 6
WINEMAKING PROCESS

7. 1.VITICULTURE AND
HARVESTING
2. STEMMING AND CRUSHING
3.FERMENTATION
4.CLARIFICATION 5.AGING AND BOTTLING

8.  Viticulture is the cultivation and
harvesting of grapes. It is a branch
of the science of horticulture.
 Viticulture Factors that influence
grape’s flavor
 The climate of the vineyard’s region.
 The humidity of the region
 drainage around the vines
 Sun exposure.
 Soil quality.
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VITICULTURE

9. HARVESTING
 The harvesting of wine grapes is one of
the most crucial steps in the process of
wine-making.
 The time of harvest is determined
primarily by the ripeness of the grape as
measured by sugar, acid, etc.
 Grapes are picked up by hand or
mechanically.
 weather forecasts.
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10.  Stemming is the separation of the
stem and grapes.
 A horizontal press squeezes the
broken grapes, separating the
fresh juice from the skins, this
process is called crushing.
 After the crushing starts the
fermentation process.
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STEMMING & CRUSHING

11. FERMENTATION
 The process of fermentation in
winemaking turns grape juice into an
alcoholic beverage.
 By putting grape juice into a container at
the right temperature, and adding yeast
which turns the sugar in the juice into
alcohol and carbon dioxide the grape
juice will ferment.
 Sugar and acids that naturally react with
wild yeasts.
 Fermentations can take from 10 to 21
days to convert natural sugar to alcohol.
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12.  The purpose of draining and
pressing is to separate the wine
from the skins.
 Draining Liquid wine is drained
from the vat without being
pressed and goes into barrels
(free-run wine). The remaining
pulp retains about 20% of the
wine.
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DRAINING

13. PRESSING
 The remaining pulp, after draining is
pressed to squeeze out the press wine.
 When you'll see a winery pull out the
grape presses and start pressing the wine
must.
 The must is dumped into the pressing
basket. Immediately, free-run juice will
start flowing from the grape press spout.
 The remaining pulp, after draining, is
pressed to squeeze out the press wine.
 The free-run wine and press wine always
from the same source, are mixed together
in appropriate ratios to obtain the desired
balance by mixing.
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14.  In winemaking, clarification and
stabilization are the processes
removing of the solids remaining.
 They may involve in fining,
filtration, centrifugation, flotation,
refrigeration, pasteurization,
and/or barrel maturation and
racking.
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CLARIFICATION

15. AGING
 The final stage in vinification is aging the
wine.
 Wine aging refers to a group of reactions that
tend to improve the taste and flavor of a wine
over time.
 The term wine ‘maturation’ refers to changes
in a wine after fermentation and before
bottling.
 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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16.  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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BOTTLING

17. HEALTH BENEFITS OF WINE
 Wine contains Antioxidants
 It boosts the immune system
 It helps combat inflammation
 It reduces the risk of stroke
 It may promote healthy gut bacteria
 It’s good for the heart
 It may increase life expectancy
 It helps against cancer
 It improves your mood
 Helps your memory and can help prevent Alzheimer
 Helps to naturally fight off a cold
 Helps you lose weight
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18. REFERENCE
 https://www.arenaflowers.com/pages/history-of-
wine/#:~:text=The%20earliest%20remnants%20of%20wine,sometim
e%20between%205400%2D5000%20B.C.
 First evidence of white wine in ancient Egypt from Tutankhamun's tomb
https://doi.org/10.1016/j.jas.2005.11.012
 https://winefolly.com/deep-dive/how-is-red-wine-made/
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19. Thank you for listening!