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.
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.
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 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 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.
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 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.
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.
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.
This presentation provides basic knowledge on wine, such as (1) Classifications of Wine, (2) Wine Production, (3) Grapes, (4) Wine Terms; (5) Quality Control, and (6) Quiz
Here is a quick slide show about red wine. Learn what red wine is, how it is made, what to drink it with, and more. Read this today and sound way more experienced at your next dinner party. Enjoy!
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.
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.
This presentation provides basic knowledge on wine, such as (1) Classifications of Wine, (2) Wine Production, (3) Grapes, (4) Wine Terms; (5) Quality Control, and (6) Quiz
Here is a quick slide show about red wine. Learn what red wine is, how it is made, what to drink it with, and more. Read this today and sound way more experienced at your next dinner party. Enjoy!
In this slideshow you will learn how grapes go from being in a vineyard to becoming that seductive beverage love all over the world. We will also share the secret, how the bubbly gets its bubbles in the process of making Champagne.
ACEP Magazine edition 4th launched on 05.06.2024Rahul
This document provides information about the third edition of the magazine "Sthapatya" published by the Association of Civil Engineers (Practicing) Aurangabad. It includes messages from current and past presidents of ACEP, memories and photos from past ACEP events, information on life time achievement awards given by ACEP, and a technical article on concrete maintenance, repairs and strengthening. The document highlights activities of ACEP and provides a technical educational article for members.
HEAP SORT ILLUSTRATED WITH HEAPIFY, BUILD HEAP FOR DYNAMIC ARRAYS.
Heap sort is a comparison-based sorting technique based on Binary Heap data structure. It is similar to the selection sort where we first find the minimum element and place the minimum element at the beginning. Repeat the same process for the remaining elements.
Online aptitude test management system project report.pdfKamal Acharya
The purpose of on-line aptitude test system is to take online test in an efficient manner and no time wasting for checking the paper. The main objective of on-line aptitude test system is to efficiently evaluate the candidate thoroughly through a fully automated system that not only saves lot of time but also gives fast results. For students they give papers according to their convenience and time and there is no need of using extra thing like paper, pen etc. This can be used in educational institutions as well as in corporate world. Can be used anywhere any time as it is a web based application (user Location doesn’t matter). No restriction that examiner has to be present when the candidate takes the test.
Every time when lecturers/professors need to conduct examinations they have to sit down think about the questions and then create a whole new set of questions for each and every exam. In some cases the professor may want to give an open book online exam that is the student can take the exam any time anywhere, but the student might have to answer the questions in a limited time period. The professor may want to change the sequence of questions for every student. The problem that a student has is whenever a date for the exam is declared the student has to take it and there is no way he can take it at some other time. This project will create an interface for the examiner to create and store questions in a repository. It will also create an interface for the student to take examinations at his convenience and the questions and/or exams may be timed. Thereby creating an application which can be used by examiners and examinee’s simultaneously.
Examination System is very useful for Teachers/Professors. As in the teaching profession, you are responsible for writing question papers. In the conventional method, you write the question paper on paper, keep question papers separate from answers and all this information you have to keep in a locker to avoid unauthorized access. Using the Examination System you can create a question paper and everything will be written to a single exam file in encrypted format. You can set the General and Administrator password to avoid unauthorized access to your question paper. Every time you start the examination, the program shuffles all the questions and selects them randomly from the database, which reduces the chances of memorizing the questions.
Understanding Inductive Bias in Machine LearningSUTEJAS
This presentation explores the concept of inductive bias in machine learning. It explains how algorithms come with built-in assumptions and preferences that guide the learning process. You'll learn about the different types of inductive bias and how they can impact the performance and generalizability of machine learning models.
The presentation also covers the positive and negative aspects of inductive bias, along with strategies for mitigating potential drawbacks. We'll explore examples of how bias manifests in algorithms like neural networks and decision trees.
By understanding inductive bias, you can gain valuable insights into how machine learning models work and make informed decisions when building and deploying them.
Literature Review Basics and Understanding Reference Management.pptxDr Ramhari Poudyal
Three-day training on academic research focuses on analytical tools at United Technical College, supported by the University Grant Commission, Nepal. 24-26 May 2024
8. Yeasts involve in fermentation should
possess:
•Rapid and relevant carbohydrate
fermentation ability;
•Appropriate flocculation and
sedimentation characteristics;
•Genetic stability;
•Osmotolerance
9. Yeasts involve in fermentation should
possess:
•Ability to produce elevated
concentration of ethanol;
•High cell viability for recycling
•Temperature & Ethanol tolerance
12. Products obtained by alcoholic
fermentation of grapes, grape juices,
fruit juices, berries, rhubarb, honey
etc by yeasts.
Wines
13. Kinds of wines
• still wines
• sparkling wines
•artificially carbonated wines
14.
15. Grape used for production of wine
• Varies in grape species and cultivars
– Vitis vinifera, V. labrusca
– Cabernet Sauvignon, Chardonnay, Gamay, Mission, etc. refer to
different varieties or cultivars of the Vitis vinifera
Cabernet Sauvignon Chardonnay Gamay Mission
– Different in compositions (sugar contents, pigmentation, etc.)
– Different climates and soil preference
– Wine quality varies greatly
• Climate factors have important effect on grape quality and maturity
16.
17. Grape Composition
• Water 70-85% of the juice volume
• About 20% sugar
– Simple sugars largest constituent of grapes or must
– Important for S. cerevisiae to produce ethanol
– Glucose (~50%), Fructose (~50%, increase in over-ripened grapes), sucrose
(<1%, in V. labrusca up to 10%)
– Other sugars very low conc.
• Sugar content in final product
– “dry”: 0.1%-0.2%
– “sweet” >10g/L
– “very sweet” as much as 100g/L-200g/L
18.
19. Organic Acids
– Second in content constituent in must
– Very important in wine quality
• Provide low and well buffered pH (3.0-3.5)
• Antimicrobial activities
• Stabilizes anthocyanins (color, antioxidant, desirable
flavor)
• Volatile acids (acetic acid and others) very low
• Fixed acids (malic acid and tartaric acid ~5:1) important
to maintain the right acidity of wine and anti-spoilage,
affected by environmental factors
21. Steps involve in fermentation of
wine:
• Preparation of must (grape juice, crushed
grapes, fruit juice].
• inoculation of must with wine yeasts (2-
5% ].
• aeration of must to encourage the growth of
yeasts and to facilitate the extraction of
pigments from a skin (mixing must twice a
day ].
22. Steps involve in fermentation of
wine:
• Active fermentation:
- red wines 24 -27 0C; 3-5 days;
- white wines 10-21 0C; 7-14 days;
• separation of fermented juice from residue
(pomace);
• placing fermented juice under light CO2 pressure
• secondary fermentation: 21-29 0C, 7-11 days.
• aging of wines.
24. Wine Production
1. 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
25. Wine Production
2. Harvesting
•Grappes are picked up by hand or
mechanically
•Descision of harvest informed by level of
sugar and acid
•weather forecasts
26. Wine Production
3. 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.
27. Wine Production
4. 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.
5. 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.
28. Wine Production
6. Pressing
The remaing pulp, after draining, is pressed to
squeeze out the press wine. The press wine tends
to be dark, harsh and unpalatable, and is mixed
with free-run wine to produce something decent.
7. Mixing
The free-run wine and press wine, always from the same source, are mixed
together in appropriate ratios to obtain the desired balance.
29. Wine Production
8. Clarification
Clarification is the step of stabilisation of fermentation.
During clarification all remaining solids are removed from the fermented
liquid.
Clarification done in numerous ways:
•fining, a process that calls for the addition of substances that cause the
solids in the liquid to adhere to one another and sink to the bottom of
the vat
•running the liquid through coarse and fine filters
•siphoning the liquid off the top of the fermenting vats after the solids
have settled to the bottom
30. Aging of wine
Once fermentation is complete, the wine
can be transferred to oak barrels for aging
for 6 to 24 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 of wine to produce a finished wine
ready for bottling.
Fermentation Tanks
Barrel filling
Barrel aging
Active Yeast Cells
31. Bottling and storage of wine
After the aging of wine is
complete it is transferred to
bottles.
Most wine is consumed 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.
The wines commonly aged in
the bottle are:
– Cabernet Sauvignon (Red)
– Pinot Noir (Red)
– Chardonnay (White)
– Champagne (White Sparkling)
– Port
– Sherry
Bottling line
Bottles being filled
Large Commercial Cellar
Small in-home cellar
32. Differences in making red and white wine
White Wine:
Grapes for white wine are
harvested and pressed.
The must is fermented in
stainless steel tanks.
Some white wines, such as
Chardonnay, is aged in oak
barrels.
The wine is bottled
Most white wines are not
bottle aged but consumed
with in 3 years of bottling.
However, an exception is
particularly fine wines made
from Chardonnay and
Champagne.
Red Wine:
Grapes for red wine are
harvested, crushed.
The must is left with the
skins during fermentation to
produce the red color.
Red wine is commonly aged
in oak barrels for 6 to 24
months.
The wine is bottled.
Many red wines are ready to
drink after bottling.
However, some red wines,
such as Cabernet
Sauvignon, will benefit with
some bottle age.
33. Production of fortified wine
Grapes for fortified wines are
harvested like for other wines.
Depending on the type of wine,
the must may be handled in
different ways to intensify the
flavor before and during
fermentation.
Most fortified wines have an
addition of alcohol (brandy) to
stop fermentation and increase
the alcohol content.
Fortified wine maybe aged in
oak barrels before bottling.
Many fortified wines will benefit
with bottle age.
34. Production of Blush & Sparkling Wines
Blush Wine:
Red grapes are harvested
for Rose or Blush wine.
Before fermentation the
must is left with the skin for
a short time.
The must is fermented in
stainless steel tanks.
If a sweet wine is desired
then the fermentation is
stopped before all of the
sugar is consumed.
The wine is bottled
Blush wines are not
commonly bottle
aged but consumed
within 3 years of
bottling.
Champagne (Sparking) Wine:
Grapes for sparking wine are
harvested and pressed.
It is fermented like a white wine.
More sugar and yeast is added to
the wine.
The wine is bottled.
The additional sugar and yeast
produce carbon dioxide, which
carbonates the wine.
The second fermentation is
stopped.
Most sparkling wines are made to
drink young. But, fine Champagne
will benefit with additional bottle
age.
36. Sparkling Wines
Champagne is carbonated wine that is made in the
Champagne district of France. Other sparkling wines
are made by the same process, but aren’t technically
called champagne.
The carbonation comes from adding some sugar and
fresh yeast to bottled wine. The yeast ferments this
extract sugar, and the carbon dioxide gas is trapped in
the bottle.
It is necessary to remove the dead yeast after the
fermentation is complete. This is tricky: you can also
lose all of the carbon dioxide.
During this fermentation, the bottle are stored upside
down, so the yeast accumulates in the neck. After
fermentation is complete, the necks are frozen . The
bottle are opened and an icy plug of yeast and wine
comes out. A little replacement wine is added, and
the bottles are quickly re-sealed.
37. Distilled Spirits
• To produce stronger alcohol, distillation is
needed. The principle is that ethanol boils at a
temperature lower than water. So, the alcohol
boils off, leaving the water behind. You just
need to capture the alcohol vapor and
condense it.
– The first 1% or so of what distills off
has headache-inducing compounds
in it, and it is generally discarded.
38. Distillation was invented by the Arabs around 700 AD.
The word “alcohol” comes from Arabic: al’kuhul, which refers to
kohl, a preparation used to darken the eyes. Alternatively, al’ghoul,
which means monster or spirit. This word origin is somewhat
debatable.
Alcohol concentration is measured in proof, where each proof is 1/2 %.
So, 80 proof means 40% alcohol. Most distilled spirits are 80-100
proof.
Alcohol can only be distilled to 95%. It is colorless and tasteless. The
color and taste of distilled spirits come from other byproducts of
fermentation and aging that remain after distillation.
39. Brandy
• Brandy is distilled grape wine that has been aged in oak
barrels for up to 50 years.
– Cognac is brandy produced in the Cognac district of France.
• .
• Other fermented fruits can be distilled to produce fruit
brandies of various kinds: peach, apricot, plum, cherry,
blackberry, etc.
•
• The gunpowder test: if brandy had been distilled to a high
enough alcohol concentration, a pinch of gunpowder put
in the brandy would ignite when the brandy was set afire.
40. Rum
• The starting material for rum is molasses, the main
byproduct in sugar manufacture.
• It is first fermented (by adding yeast) to generate
alcohol, and then distilled. Aging it in wooden barrels
gives it color and flavor.
• Light rum
• Golden rum
• Dark rum
41. Whiskey
• Whiskey is a distilled spirit made from fermented grain.
• aged in wooden barrels, usually made from white oak charred. Some
whiskies are distilled several times.
• . Malt whiskey is made using only malted barley, without other grains.
• , grain whiskey is made by mixing malted barley with other grains.
• Different forms of whiskey use different grains. The legal systems of various
countries define the types.
– Bourbon whiskey is made from corn. It was invented in Bourbon County,
Kentucky and is a distinctly American product.
– Scotch whiskey is made in Scotland from malted barley plus other grains. The
smoky flavor comes from drying the malted barley over a peat fire.
– Rye, wheat, and corn whiskies are made from the respective grain.
43. Gin
• Gin is a distilled spirit flavored with juniper berries
• Gin is made by fermenting wheat, corn, and rye with malted
barley, and then distilling it with juniper berries and other
spices mixed in. It does not need to be aged,
• Gin was invented in Holland,
• Gin became very popular among working class people in
England, because it could be brewed from grain unfit for
making bread or beer,
Gin Lane, London, 1751
45. Vodka
• Vodka is the traditional distilled spirit of Russia,
Poland, Finland, and other Eastern European
countries.
• Vodka is made from fermented grains (mostly wheat
and rye), or from potatoes. It is distilled repeatedly
until it is almost pure alcohol (95% = 190 proof).
Then, it is diluted to a drinkable concentration,
around 40% alcohol.
• Flavoring is sometimes added at this point, but
pure vodka is unflavored.
• Vodka is not aged.