Beruflich Dokumente
Kultur Dokumente
Biotechnology
Study Of Processes
Shrirang
Introduct
ion
• Oenology(Greek:Oenos-Wine;logy-Study)-
Science that deals with all aspects of wine &
winemaking
• Discovery Of Oenology-rotten fruits consumed
had an intoxicating effect which was viewed
pleasant
• Vinification-process of wine production from
selection of grapes to bottling of finished wine
• Wine-end product of alcoholic fermentation of
grape juice
• Grape variety used-Vitis vinifera
Destemme
Crushing
• Removing grapes from rachis and breaking
skin of grapes
• Preparation of ‘Must’-juice obtained on
crushing or pressing grapes
• Constituents of Grape juice-water,
carbs,minerals,tannins,vitamins,pigments,
enzymes,aroma compounds
• Carbonic Maceration or maceration
carbonique
• Addition of SO2 & Potassium metabisulfite
to prevent growth of contaminating
bacteria
Crushing/Stom
ping
Primary Fermentation – Turning Grape Juice
into Alcohol
Wine Varieties
Burgundy
Motrachet
Steinberg
Champagne
Saccharomyces cerevisiae var
ellipsoideus
Factors Affecting
Fermentation
• Sugar Concentration
• Nutrients in Medium
• Nitrogen
• pH
• Temperature
• CO2
• SO2
• O2 Requirement
• Strain of Yeast Steel Fermentation
• Tanks
Malo-Lactic Fermentation
• Use Of Cooling Coils
(Factors Discussed in Detail in Prescott and Dunn)
Draining and Pressing of
‘Must’
• Applying pressure to grapes to separate
juice from grapes/grape skins.
• Must not be done in excess to prevent
increased tannin content in grape
juice(tannic or harsh wine)
• A fruit press (see picture) is a device
used to separate fruit solids - stems, skins,
seeds, pulp, leaves, and detritus - from
fruit juice.
Traditional Fruit
Press Modern Basket wine pre
Adding Grape Must
in Wine Press
carboy
Siphon
Red
Sediments (dead
yeast et al)
Sediments in a Carboy/Settling Vats after
Racking the wine
Racking of Wine…contd
Wine Racks
Aging of Wine in Oak
Barrels
• A resting period occurring after the
fermentation period of the wine making
process.
• It allows time for the wine to improve its
qualities through and endless series of
natural changes
• Aging can be done in neutral containers
such as stainless steel, cement lined
vats, old large casks
• Wines are stored in barrels to affect their
taste, aroma, complexity et al
• The barrels cause slow O2 diffusion and
Aging of wine….contd..
• Flavors imparted in Oak Barrel Aging Process-
vanilla, butter, spice et al
• Use of charred wood or wood toasted with fire
• Extent of Charring depends on style & taste of
wine desired
• Barrels available of different size, shapes, and of
variety of woods as per the flavor of wine
required
• New barrels impart more flavor than old barrels
(one can be used for 5 yrs)
• Economics of Oak Barrel Aging
• Standard wine barrels come in two sizes, 200
liters (52 gals) and 225 liters (59 gals)[1
gallon=3.8L~]
• Aromatic wines do not need
oak barrel aging
Oak Barrels-Impart Oak Flavor to wine in
Aging in Oak Barrels
Advantages Disadvantages
• Results in • The barrels need to be
decreased changed after one
astringency and batch of aging
increased color and • The selection of wood
stability is crucial as it results
in flavor of the
• Provides resultant aged wine
oxygen,fruity • The wood barrels
aromas,improved (Oak, Redwood) are
texture, taste expensive
• Difficult to handle and
hard to clean
• Prone to wood Borers
A short list of wines that typically
benefit from prolonged aging (five
years or more)
• Barolo
• Barbaresco
• Bordeaux
• Brunello di Montalcino
• Burgundy (Red and White)
• Cabernet Sauvignon from Napa
Valley, California
• Hermitage (Rhone Valley, France)
• Meritage from California
• Shiraz from Australia
• Spatlese from Germany Tokay Pinot Gris
from Alsace, France
Storage (Cellaring) and
Bottling
• Cellar-A cool, dark location in which wine is
stored, often for the purpose of ageing
• An underground place for wine to grow to
maturity without distraction and disturbance.
• Wine bottles/barrels, carboys, amphorae (long
ceramic vessels with long neck) used for cellaring
• Cellaring-also known as extended aging process
Amphora
Underground Storage Place-
CELLAR
Clarificat
ion
Oak/Redwoo
d
optional
Stora
Winemaking-A quick
Glance!!
About Botrytis cinerea
• Fungus that attacks grape berries and introduces
oxidative enzymes laccases
• Laccases(oxidative damage-Red Wines)
• Diseases in plants & humans
Winegrowers Lung (Animals)
• Wine Spoilage Organisms
• Sterilization and pasteurization of wine to
rid other acetogenic bacteria
Cap of the
Grape Skin
• Pumping Over
Red Wine
• Punching Down Production
Sherry-Solera Process
• A solera is a series of barrels or
other containers used for aging
liquids such as Sherry, Madeira,
Marsala, Mavrodafni (a dark-red
fortified dessert wine from Greece),
and
Sherry Vinegars
Barrels placed one above
the other to Transfer
wine
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