ENZYME AND BIOPROCESS TECHNOLOGY

(19M21BT117)

PBL
WINE PRODUCTION
By
PIYUSH KUMAR
(20915021) Submitted to:-
Dr. GARIMA MATHUR
M.SC MICROBIOLOGY 2ND
SEM
 INTRODUCTION
• Wine is an alcoholic beverage produced through the
partial or total fermentation of grapes.

• Other fruits and plants, such as berries, apples, cherries,

dandelions, elder-berries, palm, and rice can also be
fermented.

• Grapes belong to the botanical family vitaceae, of which

there are many species.

• The species that are most widely used in wine production

are Vitis labrusca and, especially, Vitis vinifera, which has
long been the most widely used wine grape throughout the
world.
 Cont...
• A theory - wine was discovered by accident, because wine
grapes contain all the necessary ingredients for wine,
including pulp, juice, and seeds that possess all the acids,
sugars, tannins, minerals, and vitamins that are found in
wine.

• As a natural process, the frosty-looking skin of the grape,

called "bloom," catches the airborne yeast and enzymes that
ferment the juice of the grape into wine.

• The cultivation of wine grapes for the production of wine is

called "viticulture." Harvested during the fall, wine grapes
may range in color from pale yellow to hearty green to ruby
red.
CHARACTERISTICS OF
WINE
 Wine is characterized by color:
White
pink or rose
 red

 can range in alcohol content

from 10 percent to 14 percent.
 TYPES OF WINE
TYPES

TABL SPAR FORTI AROM

E KLING FIED ATIC
WINE WINE WINE WINE
HISTORY
MICROORGANISM USED:-
Yeast
• Wild Yeast • Wine Yeast

-Candida colliculosa -Saccharomyces

carlsbergensis
-Candida pulcherrima
-Saccharomyces
-Hansennula anomala cerevisiae

-Kloeckera apiculata -Saccharomyces

capensis or fermentati
 ROLE OF YEAST
Fermentation
Spontaneous fermentation produces different wines in relation with
the diversity of indigenous yeast strains.

Advantages of using selected yeast strains :

•Rapid fermentation with limitation of spoilage by undesirable

yeasts, bacteria or moulds (killer)
•Total consumption of sugars
•Standardization of the process and the wines
•Resistance to high level of alcohol
•Low level of sulfur dioxide synthesis
•No synthesis of malate
•No or few foaming production
•Good viability after drying
SACCHAROMYCES CEREVISIAE

MICROSCOPIC FUNGI :

•Aerobic or anaerobic

• Optimal growth temperature : 28° C

• Haplo-diplobiontic

• Weak Pasteur effect (inhibition of the fermentation by

oxygen)

• Strong glucose effect (repression of the respiration,

[glucose<1g/l])
FERMENTORS
• Open Fermentor

• Close Fermentor

• Materials of Fermentor:-

Cement Pond with Glazed Tiles

 Wood Barrel

 Fiber Glass Barrel

 Stainless Barrel

Glass Bottle
RAW MATERIALS
As previously mentioned, the wine grape itself
contains all the necessary ingredients for wine: pulp,
juice, sugars, acids, tannins, and minerals. However,
some manufacturers add yeast to increase strength
and cane or beet sugar to increase alcoholic content.
During fermentation, winemakers also usually add
sulfur dioxide to control the growth of wild yeasts.
 PROCEDURE
Main Steps
1.Viticulture
2. Harvesting
3. Destemming/Crushing
4. Fermentation
5. Draining
6. Pressing
7. Mixing
8. Clarification
9. Aging
10. Bottleing
VITICULTURE

The cultivation of wine grapes for the

production of wine is called "viticulture.“

Factors which influence grape’s flavour:

•climate of the vineyard’s region

•drainage around the vines
•humidity of the region
•sun exposure
•soil quality
HARVESTING
• Harvesting is the picking of the grapes for
wine production.

• Grapes are either harvested mechanically or

by hand.

• The decision to harvest grapes is typically

made by the winemaker and informed by the
level of sugar (called °Brix), acid (TA or
Titratable Acidity as expressed by tartaric
acid equivalents) and pH of the grapes.

• Other considerations include phenological

ripeness, berry flavor, tannin development
(seed color and taste).

• Overall disposition of the grapevine and

weather forecasts are taken into account.
DESTEMMING/ CRUSHING
• Crushing is the process when gently squeezing
the berries and breaking the skins to start to
liberate the contents of the berries.

• Destemming is the process of removing the

grapes from the rachis (the stem which holds the
grapes).

• In traditional and smaller-scale wine making,

the harvested grapes are sometimes crushed by
trampling them barefoot or by the use of
inexpensive small scale crushers. These can also
destem at the same time.

• In larger wineries, a mechanical

crusher/destemmer is used.

• The decision about destemming is different for

red and white wine making.
FERMENTATION
• Fermentation is indeed the magic at play in
the making of wine.

• If left to its own devices must or juice will

begin fermenting naturally within 6-12 hours
with the aid of wild yeasts in the air.

• Many wine makers introduce a strain of

yeast of personal choosing in order to more
readily predict the end result.

• once fermentation begins, it normally

continues until all of the sugar is converted to
alcohol and a dry wine is produced.

• Fermentation can require anywhere from

ten days to a month or more.

•An alcohol level of 10% in cool climates

versus a high of 15% in warmer areas is
considered normal.
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.

PRESSING
• The remaing pulp, after draining, is pressed to squeeze out the press wine.

• Act of applying pressure to grapes or pomace in order to separate juice or

wine from grapes and grape skins.

MIXING
The free-run wine and press wine, always from the same source, are mixed
together in appropriate ratios to obtain the desired balance.
CLARIFICATION
• Stabilisation of
fermentation.

• Remaining solids are

removed.

• Clarification done in Stabilisation

numerous ways:
1. Fining
2. Filtration
3. Siphoning the liquid
off the top of the
fermenting vats after the
solids have settled to the
bottom
4. Floatation
Floatation
AGING

• The final stage

in vinification is
aging the wine.

• At this point, the

clarified wine is
transferred into
either wooden
barrels or metal
vats in which the
wine is allowed to
further mature
and develop
flavours.
BOTTLEING
• A final 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,
although alternative win closures
such as synthetic corks and
screwcaps, which are less subject
to cork taint, are becoming
increasingly popular.
 
• The final step is adding a
capsule  to the top of the bottle which
is then heated for a tight seal.
 AT A GLANCE

IMAGE SOURCE:-
https://www.123rf.com/photo_52694444_vector-illustration-of-
wine-making-how-wine-is-made-wine-elements-creating-a-wine-
winemaker-tool-set.html?vti=obqtrmy2acsoy7e8dl-1-4
 REFERENCES
• https://www.slideshare.net/fiammasommelier/wine-producti
on-in-depth

• https://www.slideshare.net/mayur203/wine-production-16308
640

• http://www.madehow.com/Volume-1/Wine.html

• https://www.winemonthclub.com/the-wine-making-process#:
~:text=Wine%20making%20has%20been%20around,requires%20
very%20little%20human%20intervention.&text=There%20are%2
0five%20basic%20stages,and%20then%20aging%20and%20bottli
ng

• https://en.wikipedia.org/wiki/Winemaking
THANK YOU !