to preparation of wine...introduction_types of wines_climatic changes during harvesting_flow chart of red wine and white wine_benifits and also demerits by consumption of wine.

1. Presented by : Vishal Nag
(GFT/SL/14/1310)
Department of
Food Engg & Technology
Sant Longowal Institute
Of Engg and Technology,
Punjab,148106

2. INTRODUCTION :
 The word ‘wine’ derived from the proto-
Germanic ‘winam’ which is an early borrowing
from the latin word ‘vinum’, ‘wine’ or (grape)
‘vine’.
 Wine is an alcoholic fruit beverage typically
made of fermented grape juice.
 Wines can also be made from other fruits and
substance such as rice wine, barley wine, apple
wine, berry wine.
 Wines are made in many countries – South
Africa, Asia, USA, Morocco, New Zeland and so
on.

3. CLASSIFICATION OF WINE :
 Generally wines are of five types :
Red Wine White Wine
Rose Wine Fortified Wine Sparkling Wine

4. RAW MATERIALS :
 Grape :
It is a berry (typically green, purple, black,
red), growing in clusters on grape wines. The
quality of grapes determines the quality of wine
more than any other factor. Grape quality is
affected by variety as well as weather during the
growing season, soil mineral, topography and
climatic condition. Ripe and undamaged grapes
should be used in wine making.
The most common species
of wine grape is Vitis vinifera.

5. SPECIFIC VARIETIES OF GRAPE :
THERE ARE MANY VARIETIES OF GRAPES USED
IN MAKING OF RED AND WHITE GRAPE WINE
SEPARATELY :
 Cabernet Sauvignon
 Grenache
 Nebbiolo
 Pinot Noir
 Merlot
 Syrah
 Cabernet Franc
 Chardonnay
 Airen
 Palomino
 Sauvignon Blanc
 Riesling
 Semillon
 Pinot Blanc

6. CHARACTERISTICS :
 Colour : red , dark red
 Fruit : red grape berry
 Tannin : tactile sensation
 Flavour : oak flavour
 CO2 : sparkling appearance
 Alcohol : 10-14%
 Starter Culture : Yeast
(Sacchromyces cerevisiae )
 Colour : pale / straw yellow,
golden white
 Fruit : peach, tropical fruit
 Tannin : no tannin associated
 Flavour : oak flavour
 CO2 : sparkling appearance
 Alcohol : 8-13%
 Starter Culture : Yeast
(Sacchromyces cerevisiae )

7. CLIMATIC CONDITION :
 Hot weather : colour
change into brown from
red
 Cool weather : colour
and tannin are low
 Temperate weather :
long growing
 Hot weather : colour
change into orange
from yellow
 Cool weather : colour
and tannin are low
 Temperate weather :
long growing

8. FLOW DIAGRAM :

9. HEALTH BENEFICIAL :
(for daily intake of 1-2 glass)
1. Promotes longevity
2. Reduces heart attack risk
3. Lower risk of heart disease
4. Reduces risk of type 2 diabetes
5. Lower risk of stroke
6. Cuts risk of cancer
7. Brain function faster
8. Increases concentration

10. HARMFUL EFFECTS :
Excessive consumption of wine -
 effects on stomach, kidney, liver
 highers blood pressure
 increases cholesterol level
 weakens heart muscles
 inhibits new brain-cell development
 changes human behaviour and memory impairment
 causes cancer, stroke and obesity

12. End of the presentation
Thank you