ELABORACION DE VINO DE BORGOÑA

“Year of the Bicentennial of Peru: 200 years of Independence”

JOSE FAUSTINO SANCHEZ CARRION NATIONAL UNIVERSITY

FACULTY OF AGRICULTURAL ENGINEERING, FOOD AND ENVIRONMENTAL

INDUSTRIES

EAP ENGINEERING IN FOOD INDUSTRIES

“BURGUNDY WINE PREPARATION”

AUTHO
RS

 Acuña Guillen, Kelly

 Gamarra Cadillo, Ingrid Milagros
 Garcia Alor, Rozita
 Leon Toledo, Evelyn Lisset
 Sanchez Melgarejo, Jazmin
 Zuzunaga Flores, Kevy Nelson

TEACHER

Eng. Felix Bustamante Bustamante

HUACHO- PERU
2021
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INTRODUCTION
Wine is a drink obtained from grapes through the alcoholic fermentation of its must or

juice; Although different types of grapes can be used, the production we have carried

out has been Burgundy grapes; Fermentation is produced by the metabolic action of

yeasts that transform the sugars of the fruit into ethyl alcohol and gas in the form of

carbon dioxide.

According to ADEX (2011), the production and export of wine in wine-growing

countries is as follows: In Italy, wine production exceeds 62 million hectoliters, of

which more than 12 million hectoliters are destined for export and around 50 Millions

of hectoliters are destined for consumption. The wine market in our Peru is very

developed compared to other countries, such as Chile and Argentina, which currently

have a very growing demand; However, it constitutes a commercial activity for many

entrepreneurs who are committed to investing in its production . In the market study in

Peru, it is pointed out that currently wine has been characterized as a highly accepted

product in the national and international market.

Approximately four thousand years ago, knowledge of the grape and its main product,

wine, began. The economic importance of this crop has been confirmed in different

parts of the world where it spread. The greatest concentration of vineyards and the

greatest consumption of wine would have been located in the Middle East and the

Eastern Mediterranean, but the adoption of Islam prohibited the consumption of alcohol,

so the vineyards that survived and flourished, none produced grapes to make. wine, then

the consumption of wine in those countries where it was first discovered is minimal.

This situation is repeated in all traditional wine-growing countries and those where its

cultivation was introduced, including South America and within it Peru. The grape was

introduced to both countries by the conquerors and the first religious missionaries who
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spread Christianity in the mid-16th century and since the first plantations, several waves

of immigrants, especially Europeans, have contributed to the development of the wine

industry. For these reasons, it is conceived that the countries with the highest wine

production in the world are Italy, France and Spain; Although these three countries still

maintain their global leadership, in recent years they have lost positions, both in the

total area of vineyards and in the amount of wine produced and consumed. Wine

production is achieved as long as the appropriate wine grape strains are used (Chávez

2013).

In the exhibition "Wine Market" the current situation of wine in the 2nd world is

analyzed (PROCHILE 2012).

Antiquity and origin of the vine

The vine is considered one of the oldest crops, along with wheat, which began

approximately 4,000 years ago, in the eastern part of the Black Sea, in Transcaucasia,

that is, in the territories currently corresponding to Georgia, Armenia and Azarbaijan

(Reynier 1989). Armenia is probably its place of origin; Several centuries before the

Christian era, Pliny, Virgil and Columella speak of its cultivation; It is also said that

Noah planted vineyards and made wine from their fruits, this would prove that the vine

was already known 2,247 years BC. C.; and Moisés came to legislate the cultivation of

the vine, prohibiting the planting of different types of vines in the same vineyard

(García de los Salmones 1915). The oldest data (written or graphic) about the vine come

from Mesopotamia and the Nile area (2500 BC), very close to what was its region of

origin (Peñíri et al. 1997).

Numerous arguments confirm the antiquity of the vine; About 2,500 years ago, in a

place known as "Lagash" (ancient Sumerian city), near the lower Tigris, it was found in
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artificial orchards under irrigation; Also in the time of the Old Egyptian Empire (3000 -

2000 years BC), there are hieroglyphic writings where the bunches dried in the sun

received the name "Ashep", and in the time of the New Empire more concrete evidence

has been found, since in the In the necropolis of its rulers, paintings appear that show

the 4 techniques of vineyard cultivation, attributing that its antiquity corresponds to the

years 1580-1085 BC; other civilizations have also been involved in vineyard cultivation

since ancient times, including the Chaldeans and the Hebrews; and the Phoenicians

(Hidalgo 1993).

Winemaking techniques.

To make red wine, after grinding and removing stems, maceration is done. It is the

moment when the must and the solid parts (skins and seeds) are in contact in the same

tank or tank, to guarantee the extraction of color compounds, aromas and tannins. There

are processes of pre-fermentative cold maceration, post-fermentation, carbonic

maceration, hot or semi-hot and alcoholic maceration, among other techniques. Of all

those mentioned, in homemade or artisanal wines, it is possible to apply the post-

fermentation maceration technique. This implies more time in contact with the wine, at

the end of the fermentation period, favoring the extraction of tannins because they are

more soluble in alcohol. It is done if the producer detects that the palate lacks tannins. In

white wines, the effect of maceration is not sought. On the contrary, you should try to

avoid contact with the skins and seeds, which will give unwanted flavors and colors,

and may generate oxidative processes. A good wine should not present fractions of

pulp, skins or seeds, but it could contain the substances that these fractions contain;

Maceration will allow these components to be extracted, but it is recommended that this

operation be gentle so that these components do not dissolve (Chávez 2013).

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The effect of fermentation temperature on the dissolution of phenolic compounds and

especially the influence of the maximum level of temperature reached during

fermentation has been practically demonstrated. Well, the increase in temperature not

only increases the indices of the total phenolic components, but also increases the

proportion of coloring matter (Vogt 1971 and Galet 1967).

HISTORY OF WINE

The history of wine has been intertwined with the history of other human activities such

as agriculture, gastronomy, the recreational activities of civilizations, as well as the

history of man himself.

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Wine is a fermented alcoholic beverage from the juice of grapes (Vitis vinifera) that

contains ethyl alcohol and that in moderate quantities produces the sincere expression of

feelings, while in large quantities it is a narcotic. There is archaeological evidence from

which it can be deduced that the oldest wine productions come from an extensive area

that covers: Georgia (see: Georgian Wine) and Iran (Zagros Mountains), dating these

beginnings to the period from 8000 to 5000 BC C. The first grape crops (Vitis vinifera)

occurred in the Bronze Age in places close to the Near East, Sumeria and Ancient Egypt

around the sixth millennium BC. c.

Many of the great cultures of the Mediterranean, as well as the Middle East, claim for

themselves the invention of the winemaking process, attributing its discovery to a local

hero or an agrarian divinity. But the fact is that trade and the expansion of some cultures

and empires caused wine and its cultivation to spread throughout various regions of the

Earth, adopting new flavors and aromas. Wine (like other basic foods) appears in

culture loaded with symbolism. Wine appears in the Bible (Book of Genesis) after the

universal Flood replanted by Noah (whom the Judeo-Christian tradition hails as the

inventor of wine), although a parallel can be established with Noah in the character of

the poem of Gilgamesh (narrative of Sumerian origin ) called Utnapishtim who also

plants vineyards after a flood. In the various cultures of the earth there are other similar

fermented drinks, such as

mead and cider of the people of Northern Europe, koumiss of Central Asia, the Romans

themselves fermented figs and dates to make alcoholic beverages.

Evolution of grape components.

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When the grapes have not reached a correct or sufficient level of ripeness, they will give

the wine herbaceous flavors and when they are overripe they will give rise to wines with

high levels of residual sugars and, in this case, prone to diseases or refermentations.

The grape has three stages of growth:

1) cell multiplication stage

2) growth slowdown

3) cell growth

It can be stated that when the berry is in stage two, it reaches a maximum acid content

(tartaric and malic). Then, in stage three, from January, the concentration of acids is

reduced and accumulation of fructose, glucose, aromatic compounds and anthocyanins

occurs. These are the ones that matter in the wine production process. To determine the

maturity with the appropriate sugar content, it is necessary to take a representative

sample. A berry should be taken every two or three plants, from different parts of the

cluster (upper, middle and lower), walking the entire quarter in a zigzag or

Diagonal densimetric.

The most used methods to determine the sugar content are:

, Refractometric.

In grapes that are affected by Botrytis cinerea or rot, the measurement is not correct, due

to the type of compound that generates the fungus, increasing the reading value. The
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chemical method is the most accurate; However, specific drugs are necessary and a

longer delay is required. The latter is the method used in laboratories. Once the harvest

date has been determined, the most important thing is to verify the hygiene of the

vessels and machinery. This is how you start making a healthy wine. Cleaning is the

removal of visible waste.

Caustic soda is used, which is very effective at concentrations of 5%. After using the

caustic soda, rinse it with plenty of water, prepare a 5% citric acid solution and review

the elements. They are rinsed with plenty of water and, once everything is clean, it is

disinfected. Disinfecting involves eliminating all types of microorganisms, so it is

necessary to use an antiseptic that does not alter the quality of the wine. One of the most

used is peracetic acid, also known as peroxyacetic acid. It is an organic compound with

the formula CH ₃ CO ₃ H. This organic peroxide is a colorless liquid with a

characteristic pungent odor reminiscent of acetic acid. Let it act for three minutes and

rinse it with water. It is used at a rate of 0.5 – 3%, according to the label .

1.1. Raw material

1.1.1. The grape

The grape is a fruit that comes in the form of a cluster and is obtained from the

vine. In addition to a fruit with a sweet flavor, various types of wine, vinegar,

must and some types of brandy are obtained from its fermentation.

As for its cultivation, it must be done on land rich in minerals and with little

humidity and everything related to its cultivation is part of viticulture.

BURGUNDY

This is the name given to any sweet black grape , although in the strict sense it

is not even a Vitis vinifera. Many times it is one called Isabella . It is used to
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produce sweet wines and for fresh consumption at the table. With medium-sized

clusters and small, round fruits, it has a notable acidity when not very ripe, and

very good sweetness when ripe.

COMPOSITION

Grape fruits have several mineral salts within their components, the most notable

are potassium, phosphorus, calcium, magnesium and iron, which are found in a

proportion of 150, 15, 10, 5 and 0.5 milligrams per every 100 grams of grapes.

Grapes have vitamins within their composition, those found in greatest quantity

within the fruits of this plant are vitamin B1, B6 and C, which are present in a

proportion of 0.1, 0.15 and 10 milligrams per 100 grams. of grapes.

PROPERTIES

Grapes have the following properties:

Antioxidant: The skin of red grapes has certain components with great

antioxidant capacity such as resveratrol. This substance has proven to be

highly effective in blocking free radicals.

Free radicals are directly related to aging and cellular degeneration. The

grape would undoubtedly be an ingredient in the elixir of eternal youth.

Cardiovascular benefits: They promote the good condition of the

arteries and the heart. They improve vasodilation and reduce the risk of

thrombosis. Due to their potassium content, they help reduce blood

pressure, which makes them very suitable for people with high blood

pressure.
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Detox: Grapes act as liver detoxifiers, improving liver problems. They

are also good for the kidney since they help eliminate uric acid thanks to

their diuretic properties.

Anti-tumor: Recent scientific studies have shown the effectiveness of

certain anti-fungal compounds present in grape skin to inhibit tumor

growth.

Energy: Due to their content of quickly absorbed sugars, they constitute

an excellent source of energy.

1.2. WINE PREPARATION

The first step that must be considered in the production of a wine is the maturation

of the Grape. The ripening process consists of several stages, from when the

previous fruit is harvested and the plant enters a state of rest or lethargy until the

plant sprouts again, the fruit appears, matures and is harvested again. Once the ideal

ripening of the Grape has been reached, which mainly consists of achieving the

desired sugar concentration (measured in degrees Brix), then the harvest begins

(VINITODO, 2013).
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According to Olarte (2012), the winemaking process has different stages and varies

depending on the type of wine you want to make. In general, the production process

is divided into six stages, which present different activities within them.
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Figure 1: Wine Making Process

SOURCE: Own elaboration, based on the Design and Automation of the Sweet

Wine Production Process – Olarte

1.2.1. Must Preparation

Reception of Raw Materials: In this activity, the bunches that arrive in an

agricultural state are received, that is, as they have been collected and

transported. To fulfill this function, the reception equipment and organization

must adapt to agricultural restrictions and winemaking restrictions (Coronel,

2015).

Weighing : It consists of quantifying the fruit that will enter the process. This

operation must be done using appropriate containers, calibrated and clean scales

(Coronel, 2015). - Crushing: The fruit is crushed to obtain smaller particles, so

that the pulp or juice is exposed to the action of the yeasts. The product of

crushing is the well-known must, which is composed of juice, peel, seeds, etc.

Depending on the grape variety used, the peels or seeds can contribute

undesirable flavors to the final wine; this is a variable that must be evaluated and

modified as appropriate for the final product (Coronel, 2015).

1.2.2. Must Correction

According to Coronel (2015), this stage has three phases, which are the

following: - Yeast activation: The first phase of wort correction is the activation

of the yeast, which is done by diluting the baker's yeast with water. at 32 º C and

a small amount of sugar and let it rest for 15 to 20 minutes

1.2.3. Alcoholic fermentation

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Grape fermentation is carried out by yeasts, the main varieties being

Saccharomyces cerevisiae and Saccharomyces bayanus. During the fermentation

period, yeast enzymes transform fermentable sugars into alcohol with the

formation of other products. This stage is decisive in the production of a wine,

all the potential qualities of the wine already exist in the grape; They will

deteriorate during winemaking or, on the contrary, will disappear (Delanoe et.al,

2003).

1.2.4. Wine Conditioning

The racking is carried out once the fermentation is complete, in which a

spontaneous sedimentation of the particles until then kept in suspension such as

yeast, fruit remains, proteins, pectins, etc. begins. With a short time these

particles decompose, together with the autolysis of the yeasts, giving the wine a

truly unpleasant flavor. That is why, to avoid prolonged contact with them, the

wine is transferred successively, taking care not to drag these particles.

1.2.5. Bottling

According to Olarte (2012), at this stage, after conditioning the wine, the final

product is packaged. First, the container must be prepared, which is generally

made of glass. To do this, the dust particles inside must be eliminated, then the

container will go through drying for subsequent filling.

1.3. DISCUSSIONS

 In the study carried out by (Vásquez, 2007). It tells us that oxygen is the

initial trigger for fermentation, since the yeasts will need it in their growth
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phase. However, at the end of fermentation it is advisable that the presence

of oxygen be small to avoid the loss of ethanol and the appearance of acetic

acid in its place. Alcoholic fermentation is an exothermic process, that is,

energy is released in the form of heat. It is necessary to control this increase

in temperature since if it rose too much (25 - 30º) the yeasts would begin to

die, stopping the fermentation process. Another product resulting from

fermentation is carbon dioxide (CO2) in a gaseous state, which causes

bubbling, boiling and the characteristic aroma of a vat of fermenting must.

This boiling causes the solid parts (skins) to rise to the surface. surface of the

must forming a layer at the top of the tank called "hat". This "cap" layer,

which will give rise to the pomace, protects the must from bacterial attacks

and possible oxidation.

 This information is valid since in other studies such as that of Lambert,

(2010), the fermentation of pulp sugars is caused by a microbial succession

(yeast, lactic acid bacteria, acetobacter) in an anaerobic phase that during the

first 48 hours (the pulp does not allow air circulation), therefore in the

fermentation of the yeast the sugar in the pulp is transformed into alcohol

(ethanol), thus increasing the temperature (exothermic reaction), there is

formation of lactic acid, Then the pulp that is dissolved is drained and the air

penetrates.

 During the first 24 hours, non-sporogenous yeasts predominate, which resist

an alcoholic strength of 4-5 and are sensitive to sulfur dioxide. From the

second and fourth day, Sacharomyces cerevisiae predominates, which resists

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up to a degree of alcohol between 8 and 16. This phase is when the

maximum fermentation capacity occurs.

 According to ( Rankine, 2000) Chaptalization is the process of adding sugar

to must or wine, a widely used technique. It comes from Jean Antonio

Chaptal, hence its name. It is legal in wine-growing countries when the

musts have a low sugar content and high acidity. Crystalline cane sugar

(sucrose) is normally used more. The amount to be added is determined

based on the desired final alcoholic content of the wine, and therefore,

depends on the must, the concentration of the must must be between 21 to

24°Brix, and of the alcoholic beverage between 13 and 16°. Brix”.

1.4. CONCLUSIONS

 The process of making the Burgundy grape drink was carried out,
determining various parameters .

 The production of Burgundy wine is profitable because it is rich in

reducing sugars.

 Uncontrolled environmental conditions could have affected the yeast's

metabolism and its alcohol production.

BIBLIOGRAPHY
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 Poma Camargo, P. TO. (2016). Effect of three concentration levels of yeast

Saccharomyces cerevisiae strain CH 158 SIHA on the fermentation of

aguaymanto juice (Physalis peruviana L.).

 Bravo Aranibar, N. (2007). Comparative study of the yeast Saccharomyces

cerevisiae and the yeast Saccharomyces bayanus in the production of mango

liquor (Mangifera indica l.).

 Rázuri Ysla, L. AND. (2012). Effect of fermentation temperature and ultrasonic

treatment in lulo wine (Solanum quitoense).

1.5. ANNEXES
ELABORACION DE VINO DE BORGOÑA