Established as per the Section 2(f) of the UGC Act, 1956

Approved by AICTE, COA and BCI, New Delhi

• TOPIC:- WINE PRODUCTION OF RED WINE

FROM GRAPES

Name:- Parashuram Bilebhavi

SRN:- R20BT034
P r o g r a m : - B S E B i o - Te c h n o l o g y B i o - C h e m i s t r y G e n e t i c s
Semester:- 6 Semester
Under The Guidance:- Dr Ram Baran Singh
 INTRODUCTION ABOUT WINE

• Wine is product of natural fermentation of grapes and

others fruits• such as peaches, pears, plum and apple
by the action of yeast cells. This biochemical
conversion of Juice to wine occur when yeast cells
enzymatically degrade the fruit sugar fructose and
acetaldehyde and then to alcohol grapes containing
sugar concertation will yield gives with an alcohol
content approximately 10-15%.
 RED WINE : GOOD OR BAD?

• Moderate red wine intake may have some health

benefits. But drinking wine every day may also
have negative health consequences. The health
benefits of red wine have been debated for some
time. Many believe that a glass each day is a
valuable part of a healthy diet, while others think
wine is somewhat overrated. Studies have
repeatedly shown that moderate red wine
consumption seems to lower the risk of several
diseases, including heart disease. However, there is
a fine line between moderate and excessive intake.
• ..
 STEPS INVOLVED IN WINE?

• Harvesting of Fruits.
• Crushing and Extension.
• Adding sugar And Yeast.
• Primary Fermentation.
• Adding Substance.
• Preservation.
• Filteration /Botteling.
 MOST INCOME EARNING COUNTRIES.
Sr/No Types Of Wine

1 Barbera Blackberry, Black Smooth High Italy,

Cherry,Raspberry, Argentina
• Plum California

2 Cabernet Dark Berries, Smooth with a couse Finish High France,Ital

Sauvigon Cassis, Cedar y,
wood. Australia,
3 Malbee Plum, Black Full , Rich Medium France,
Pepper, Argentin
Blackberry
4 Smooth Medium
5 Syrah/ Shiraz Black Pepper, Smooth Round Medium France
Blackberry Italy
Australi
6 Pinot Noir Baked Cherry, Smooth With A Crisp Finish High France
plum damp Earth Oregon
 RESULT

• After 21 days of incubation wine was produces

whiach having the color red. The ethanol
percent was estimated to be 2.9% at 25 C
Temperature. Red wine was tasted bitter. The
Process OF Fermentation In Wine Making
Turns Grapes Juice Into Alcoholic Beverage
During Fermentation yeast Transform Sugars
Present In The Juice Into Ethanol and Carbon
Dioxide after 21 days We Observed The taste
Was Bitter the smell was Strong After
Calculating The percentage Of Alcohol 2.02%.
 CONCLUSION
• Wine is a drink made by fermented
grapes and other fruits, but they can
also impact the environment with
wastes from the wine bottles and the
corks from the wine bottles, and a
large amount of waste goes to our
earth and ocean. States that
“Likewise, untreated waste water
from winery use - hosing down
barrels, tanks and building - can harm
the ecosystems in and around the
rivers, lakes and ponds..
 Reference.
Arora, S. (2012). India's emerging wine industry. Retrieved February 2013.

Rathore, A., & Bagul, S. (2005). Indian Wine Industry Report 2004-2005. DSM Marketing Pvt. Ltd. DSM Marketing.

Vikhe V. A, Chavan T. B. , Anap V. N., Labade G .B., Chavan N.S., Study of consumer

buying behavior for wine with special reference to Sula vineyards, International Journal of Commerce and Business Management,

Anonymous. 2009. Indian wine Industry Forecast to 2012- Market

Research Reports, www.researchandmarkets.com/
reportinfo.asp? report_id=1092822&tracker=related. Accessed
April 10, 2011.

Anonymous. 2010. A fruit with tremendous biz potential Focus:

Grapes. Agri-Biz & Commodities-Horticutlure/Fruits & Vegetables. The Hindu Business Line,
w w w. t h e h i n d u b u s i n e s s l i n e . i n / 2 0 1 0 / 0 8 / 1 6 / s t o r i e s /
2010081650571300.htm. Accessed April 10, 2011.
Asli MS. 2010.
THANK YOU