1.

WINE MANUFACTURING CHART

2. VITICULTURE (PROCESS OF GROWING GRAPES)
3. VINTAGE
(PLUCKING OF GRAPES)
4. WINE PRESS (CRUSHING OF GRAPES BY BALLLON PRESS,MANUAL
PRESS,TRODENNING,MANUAL OPERATING MACHINES
5. FERMENTATION- C6H12O6YEAST.C2H50H+CO2
6. RACKING
7. FINNING
8. FILTERATION
9. REFRIGERATION
10.
SULPHURING
11.
MATURING
12.
WINE TASTING BY CONNOSSIEURS
13.
BLENDING
14.
BOTTLING
PROCESS OF MANUFACTURE OF WINE
1 VITICULTURE .IT REFERS TO THE GROWING OF GRAPES ,THE GRAPE
PLANT IS A CREEPER WHICH HAS TO BE GROWN ON SLOPING ,ROCKY AND
CHALKY SOIL,ROCKY SOIL IS IMPORTANT TO PREVENT THE RETENTION OF
WATER WHICH COULD RISE UPWARD INTO THE VINES DILUTING THE SUGAR
INTO THE GRAPES OR EVEN CAUSING THE GRAPES TO BURST.AFTER ONE
CROP SOIL HAS BEEN WASHED AWAY BY THE RAIN MUST BE BROUGHT BACK
AND PREPARED FOR CULTIVATION BY PLOUGHING.THE VINES TOO ARE
PREPARED FOR THE NEXT CROP BY PRUNING THEM AND REMOVING THE
LONG SHOOTS.THE VINEYARD AT THIS STAGE IS SPRAYED WITH SO2 AND
WATER MIXTURE TO PROTECT THE PLANT FROM DISEASES ,ALSO CALLED AS
BORDEAUX MIXTURE.BAMBOOS ARE PLACED AT REGULAR INTERVALS WITH
WINE STRETCHED BETWEEN THEM TO SUPPORT THE VINES ,THESE WINE
SHOULD NOT BE STRETCHED TOO HIGH AS THE WARMTH RISING FROM THE
SOIL WOULD NOT BE ABLE TO RIPEN THE GRAPES THEY SHOULD NOT BE
TOO LOW AS THE BLOSSOM WOULD THEN TOUCH THE SOIL
VINTAGE
VINTAGE REFERS O THE PLUCKING OF GRAPES .THIS IS DONE MANUALLY
OFTEN USING SPECIAL SCISSOR,THE GRAPES ARE COLLECTED IN CONICAL
CANE BASKETS AND TAKEN TO THE WINE PRESS .THE GRAPES ARE THE
SORTED AND GRADED MANUALLY ALL ROTTEN ,DAMAGED AND RAW FRUIT
ARE DISCARDED,THE FRUIT IS THEN SHIFTED TO THE DESTALKING MACHINE
TO REMOVE THE STALK FROM THE GRAPES .

WINE PRESS
GRAPES ARE CRUSHED TO YIELD MUST(FRESH GRAPE JUICE) BY FOR
METHODS
A TRODENNING----- IT REFERS TO THE CRUSHING OF GRAPES BY TREADING
ON THEM ,FOR THIS THE GRAPES ARE PLACED IN LARGE SHALLOW TANK AND
THE PEOPLE TREADING THE GRAPES WEAR BOOTS WITH SPIKES WHICH
PREVENT CRUSHING OF PIPS WHICH CONTAINS BITTER OIL
2 Balloon press---- The balloon press consist of an expandable balloon which
is fitted in a tank filled with grapes and equipped with an outlet for the
juice(must),on being filled with air the balloon expands crushing the grapes
against the sides of the tank and squeezing out the juice
3 Manual press--- the manual process work on the principle of hydraulic
pressure.As the central disc descends,it crushes the grapes
4 electrically operated press--- this press consist of a roller with a plate fitted
all around it.the grapes are crshed between the roller and the plate

FERMENTATION---\
THE PROCESS OF FERMENTATION TAKES PLACE FOR 3-4 DAYS AND IS THE RESULT
OF THE ACTION OF NATURAL YEAST (SACCHAROMYCES ELLIPSOIDES) ON GRAPE
SUGAR.FROM WHITE GRAPE WHITE WINE IS OBTAINED AND FROM RED RED AND
ROSE WINE.THE SKIN OF THE GRPAPES CONTAIN MOST OF THE PIGMENT
THEREFORE IF THE SKIN IS REMOVED FROM THE MUST BEFORE FERMENTATION,A
WHITE WINE IS OBTAINED,IF ALLOWED TO REMAIN IN THE MUST FOR A SHORT TIME
A ROSE WINE IS OBTAINED .IF THE SKIN IS REMOVED AFTER FERMENTATION RED
WINE IS OBTAINED
FERMENTATION TAKES PLACE IN THERMOSTATICALLY CONTROLLED FERMENTATION
TANK KEEPING THE TEMPERATURE AROUND 60-80F .WITH THE ONSET OF VIGOROUS
FERMENTATION HEAT IS PRODUCED .TO PREVENT EXCESSIVE HEAT COLD WATER IS
RUN THROUGH THE PIPES EMBEDDED IN THE TANKS ,THIS HAS A COOLING EFFECT
IF THE TEMPERATURE IS TOO LOW HOT WATER IS USED
RACKING
RACKING

THE PROCESS OF REMOVING THE PULP AND YEAST PARTICLES FROM WINES BY
TRANSFERING THE CLEAR WINE FROM ONE BARREL TO OTHER LEAVING BEHIND
THE IMPURITIES IS CALLED AS RACKING
THE PROCESS IS REPEATED 3-4 TIMES AND SO RACKING CAN TAKE PLACE UPTO 3-4
MONTHS
FINNING
FINNING IS DONE IN ORDER TO REMOVE ALL SUSPENDED PARTICLES IN WINES.IT
MAY BE DONE USING EITHER OF THE FOLLOWING FINNING AGENTS
A EGG ALBUMEN(USING BEATEN EGG WHITE)
B ICING GLASS
OX BLOOD
GELATIN MADE FROM THE SWIM BLADDER OF FISH
THESE MATERIALS HAVE THE CLINGING POWER ,THEY ATTRACT THE PARTICLES IN
THE WINE AND SETTLE AT THE BOTTOM AFTER WHICH THE CLEAR WINE IS
SIPHONED OFF
REFRIGERATION
AFTER FINNING THE WINES ARE REFRIGERATED IN ORDER TO AVOID BACTERIAL
ATTACK
FILTERATION
IT IS DONE IF THE WINES IS NOT CLEAR ENOUGH ,IT IS A SLOW PROCESS AND IS
USUALLY DONE ONLY IN THE CASE OF WINES MEANT FOR THE DOMESTIC MARKET
MATURING
ONCE THE WINES IS CLEAR AND FREE FROM IMPURITIES,IT IS FILLED IN BLACK OR
WHITE OAKWOOD CASKS AND KEPT FOR MATURING ,THE MATURING PERIOD
DIFFERS FOR ALL WINES
WHITE WINES ARE GENERALLY MATURED FOR 3-6 MONTHS AND ARE BEST ENJOYED
WHEN THEY ARE YOUNG.MATURING MAKES THE WINES MELLOW SMOOTH AND
IMPART COLOUR.IT GENERALLY TAKES PLACE IN OAKWOOD CASK WHICH IS POROUS
IN NATURE AND ALLOWS AIR TO MOVE IN AND OUT AND MAKES THE WINE MELLOW
BUT NOT ENOUGH ENOUGH OTHERWISE OXIDATION WILL TAKE PLACE AND ENTIRE
WINE CAN BE CHANGED INTO VINEGAR

.PRIOR TO MATURING THE CASKS ARE SUBJECTED TO THE PROCESS OF

SULPHURING WHICH CONSIST OF SPRAYING OR GASSING THE EMPTY CASK WITH
SO2 GAS AND THEN DRYING THEM IN THE SUN
TASTING BY CONNOSSIEURS
BLENDING( NOT IN THE CASE OF VINTAGE WINES)
BOTTLING