Wine Fermentation

I. Introduction

Wine is an alcoholic beverage that is fermented from grape juice or other fruits. The natural chemical
balance of grapes allows grapes to ferment without adding sugars, acids, enzymes, water or other
nutrients. Different grapes and different yeast strains form different types of wine. Famed wines are the
result of a very complex interaction between the biochemical development of fruits, fermentation-
related reactions, and human intervention in the overall process. The alcohol content stated in the wine
must not be lower than 8.5% (v / v). The term "wine" may also include high alcoholic fermented
beverages or starches, such as barley wine, huangjiu, or safflower. In 1935, the National Institute for
Quality Wine (INAO) was established. At the beginning of the 20th century, wine became not only a
favorite drink, but also a cultural one. Since its first appearance in history, wine has also
played an important role in religion. Red wines are usually fermented from grape juice
and juices, while white wines are fermented only from grape juice. While Europe has
always been at the forefront of wine production and consumption, over time wine has
seen positive changes in other areas.
I. Metarial and Methods

Wine production process

Grape material Store Filter

Sorting, washing
Work in

Product

Sunfit the first time Ferment

Heat treatment Dumps

Cupping Sunfit 2 times

 1. Material
a. Main material

Grapes: use red grape varieties

Grapes are of temperate origin in Europe. Grapes imported into Vietnam from the 70s of
the 20th century, is planted with an area of about 3,000 hectares, and most planted in Ninh
Thuan with an area of 2500 hectares. Productivity declined from 26.6 tonnes / ha (1997) to
1.9 tonnes / ha (2000) and then increased to 20 tonnes / ha (2005). (According to
Vietnamnet on 4/4/2007)

Part % Mass

Stalk 2÷5

Seed 2÷6

Bark 7÷11

Fruit fruit 80÷85

Table 1. Weight ratio in raw grapes

 Component Content (% mass)

Water 70÷85%

Sugar 14÷19%

Free Organic Acid 0,2 ÷0,5%

Organic Acid Link 0,3÷1%

Minerals 0,2 ÷0,35%

Nitrogen compound 0,05÷0,1%

Pectin 0,1÷0,3%

Table 2. Chemical composition of grapefruit

b. Additional materials

Saccharose is used to supplement the fermentation medium, in order to adjust the sugar
content to that required for wine fermentation.

2. Classification, washing

. Classify
. Purpose: remove damaged fruits by ripping and crushing during transportation
. Conduct: grape grading manual. After sorting, the grapes are put into the tray into high,
each tray only contains 60 ÷ 80kg so that the fruit does not break and leave the place cool.
Grapes are then transported to the workshop to make wine
. Wash
. Purpose: to clean impurities, pesticides, micro-organisms grapes.
. Process: grapes are loaded into the conveyor, into the spray machine, the air is blowing
fan into the material bath so that the water and raw materials mixing to clean the
impurities on grapes.

3. Grind, rinse and separate the stem

. Collection of stalks
Remove the stem from the grape
Influence factor: grape ripeness. The more ripe the grapes are
. Mill
Purpose: reduce the size of grapes, release grapes, remove stems and seeds from the
epidemic
. Transformation: In the tear-off process, the temperature stems of the fluid, grape residue
increased due to friction, some vitamins are lost. In addition, the density of harmful
microorganisms also increased
. Proceed: grapes will be passed through the screw mill. Crush the grapes, beat the grapes,
remove the stalks, seeds from the grape juice mixture. The seedbed will continue to be
shredded and pushed outward, while the mixture of grains and grapes will penetrate
through the holes and then be screwed out in the opposite direction.

4. Sunfit chemical 1 times

Purpose:
Destroy and inhibit microorganisms in the material
Slow oxidation
Adjust pH to optimal pH during fermentation
Chemical Use: Solid K2S2O5 is made up of 10%

5. Heat treatment
Purpose: The heat treatment process is applicable only to red wine production in order to
completely extract the dissolved substances into the red grape juice, especially the
polyphenol compounds, the pigments in the raw materials, to improve transparency and
quality, sensory value of the product.
. Conversion: extraction of solutes into grape juice
. Initiate: heat and keep heat at 70 ° C for 20 minutes

6. Separation process
. Purpose: to extract the extracts in the pulp
. Change
The dissolved substances will be separated from the cell to enter the grape juice
The area of exposure to air increases, increasing the oxidative capacity of grapes. Therefore,
after pressing, we must immediately carry out the process of sulphitization
. Processing: the mixture of grapes, grape residue after being crushed, stem separation will
be through the press. Under pressure, the grape juice is removed from the cell through the
holes of the net beneath it, leaving the grapes to be removed after each batch.
. Influence factor: material size after grinding: grapes are crushed carefully, the higher the
ep efficiency

7. Sunfit is the second time

. Purpose: The second sulphite treatment has the same purpose as the first one, in addition
to the purpose of sedimentation prior to fermentation.
. Processing: grape mixture is pumped through the sulphitated tank. The amount of SO2
used is 160 mg / liter for red grapes
. Chemical Use: K2S2O5 is made up of 10%
Time of 12h

8. Leaky residue
. Purpose: to separate the residue from the grape juice, to help prevent filter congestion
during filtering, to improve the quality of grapes before fermentation.
. Transformation: After 12 h of sunlight, the insoluble matter in the grape juice is separated
and settled down. The deposit is divided into two layers:
. Light residue above, mainly compounds of pectin. This light residue will be retained during
fermentation to obtain high-quality wines, as it has been shown that grape mustard extract
does not produce the best taste.
. The heavy residue on the bottom of the stalk, grape skin and grape seed will be separated
from the grape juice before fermentation.
. Proceed: grape juice is pumped gently into the fermentation tank, avoid disturbing the
heavy residue until the heavy residues are about to be drawn in grapes.

9. Fermentation
. Purpose: convert sugar into alcohol, CO2 and some other exchangeable products

Saccharomyces cerevisiae, with the density in the yeast for grape juice during fermentation
is 100 million cells / ml grape yeast, and the rate of yeast compared to grape juice is 2%
volume.
Advantages of yeast Saccharomyces cerevisiae:

. High fermentability: At optimum conditions Saccharomyces cerevisiae yeast can be

fermented 18 to 20% V ethanol.
. Resistant to low temperatures: Saccharomyces cerevisiae yeast capable of fermentation at
4 ÷ 100
. Fermented grapes are sulphated: they can start and complete fermentation at very low
pH.
. Sustainable with ethanol: Saccharomyces cerevisiae yeast can be fermented in the
environment with 8 to 12% V ethanol.
. Sustainability for high sugar levels: This yeast species can be fermented in a clinic with a
sugar concentration of more than 30%.

10. Make it clean

. Purpose: detach the yeast from the wine, make it in wine

11. Storing
. Purpose: For secondary fermentation occurs, improve quality, stability (color, clarity, odor,
taste, durability glue ...) for the product.
. Proceeding: After the fermentation is passed through the oak barrels for storing for a
period of time. In the process of possession, wine is lost so we have to fill the cycle once a
week. The storage temperature is 150
During storage, some aldehyde products (aldehyde acetic, diacetyl, acetoin, 2,3-
butanediol), organic acids, esters, and polymeric compounds are formed. On the other
hand, the temperature of the wine increases, the pH decreases, the precipitation decreases
the density of the wine.
Time: 1 year
Equipment: oak barrels

12. Filter
. Purpose: remove the residue generated during storage, to improve the product before
going into the process of filling.
. Proceeding: The stored liquor will be passed through a disk filter, consisting of parallel
disks connected to each other through a vertical axis, on each of the filtered disks.

13. Bottle Insulation: use glass bottle

. Wash the bottle
. Purpose: The process of bottle rinsing eliminates most of the microorganisms and
substances that can be found in bottles such as bottles, earth sands

14. Pour the lid

. Purpose: improve the product, increase storage time, ease of transport and consumption.
. Carry out: Wines and bottles that have been washed will be added to the bottling
equipment. Extraction is carried out at room temperature. The bottle is then checked for
volume before exiting the extractor and into the capping machine
. Printing process, labeling
. Purpose: perfect the product. Provide information on the label to consumers
. Initiate: The bottle after pasteurization will be passed through the label machine. The
labeling regime must comply with the "Regulation on the labeling of domestically circulated
goods and import and export goods" promulgated by the Prime Minister's Decision No.
95/2000 / QD-TTg of August 15, 2000. Cover
. Preservation: wine is stored in a safe, hygienic condition, does not affect the quality of
wine and avoid direct sunlight.
. Transportation: The means of transporting the wine must be dry, clean, odorless and do
not affect the quality of the wine.
 II. Results

The wine is made to ensure the sensory criteria, chemical criteria, microbiological criteria

Name of indicator Request

Color Featured for each type of product.

Fragrant, characteristic of raw materials and fermented products, no strange

Odor
smell.

Taste Slight, with or without sweetness, no strange taste.

Status In, not cloudy

Table 1: Sensory indicators

Name of indicator Level

1. Ethanol content at 200C,% (V / V) 6 – 20

2. Methanol content in ethanol 1000, g / l ≤ 3,0

3.Evapartic Acid Content, Acetic Acid, g / l ≤ 1,5

4. Content of SO2, mg / l ≤ 350

5. Cyanide content and cyanide complexes, μg / l ≤ 0,1

According to the manufacturer's

6. CO2 content
published standard

Table 2: Chemical criteria of wine

 The maximum
Targets
limit

1. Total number of aerobic microorganisms, number of colonies in 1ml of

102
product

2. E.Coli, number of bacteria in 1ml of product 0

3. Coliforms, number of bacteria in 1ml of product 10

4. Cl.Perfringens, the number of bacteria in 1ml of product 0

5. S. aureus, number of bacteria in 1ml of product 0

6. Total number of yeast, mold, number of colonies in 1ml of product. 10

Table 3: Microbiological criteria of wine

III. Dissuction and conclusion

In the world, especially in European countries, wine has long been used and is very popular.
But in our country, wine products are not paid much attention, the scale of production is
mainly in the form of manual, natural fermentation has no scientific basis as well as
reasonable methods leading to productivity as well as quality. Product volume is not high.
With the development of science and technology, the technology of brewing has also
developed strongly. Currently, domestic vineyards for the production of wine is still modest,
more quality grapes are not high, not enough sweetness and acidity necessary. This problem
is almost impossible to solve because Vietnam is not in the geographic region and the
climate is suitable for the production of wine grapes. The disadvantage is that production
technology is limited to fermentation and storage. Therefore, the wine in the water does
not have the soft and delicate taste characteristic of imported wine.
IV. Ref

Dr. Chu Ky Son's lecture "wine"

Thesis graduated from Ho Chi Minh City Polytechnic University "design of 3 million liters of
wine producing factory" by Lam Dai Dong, CBHD Master Lai Quoc Dat
Regulation on the labeling of domestically circulated and exported goods "promulgated by
the Prime Minister's Decision No. 95/2000 / QD-TTg of August 15, 2000.
Vietnamese standards on the wine industry