Wine |manufacturing |grapes

WINE MANUFACTURING 

Wine manufacturing

WINE:


Wine is an alcoholic beverage produced by the natural fermentation of ripe, freshly gathered grapes – according to local traditions and Practice. It is most popular alcoholic beverage which have lots of health benefits. It contains 15 to 20% alcohol content. There are many type of wine, but most knowable is red wine and white.

RED WINE MANUFACTURING -THE STEPS:


Used red grapes 


Harvest – 


Harvesting (picked up from stems) of grape is done when they are ripe, genally it determined by taste or sugar measurer.

Stemmer Crusher –

 In stemmer crusher, firstly the stems of the grape are removed from bunches, and then grapes are crushed (but does not press them) so that they are exposed to the yeast for fermenting, and so the skins can better impart color to the wines.

Fermentation – 

In fermentation yeast is added in crushed grapes. Then yeast turn the sugar which available in grapes into ethanol (alcohol),heat and CO2.
Wine manufacturing



Maceration – 

Maceration is process that how long must (juice and grape solids) is allowed to sit, picking up flavor, color and tannin. If must is allowed Too long then wine become bitter and if too short and it become thin. So that this process keep very important role.

Pumping Over –

In this process, Skin and other solids which float on the top are pushed back down to stay in contact with the must. This “cap” can be punched down by a tool, or you can pump must form the bottom over the cap and submerge it that way.


End of Maceration? –

 The manufacturers must decide if the must(juice and grapes solid) has sat long enough.

Remove Free Run – 

For making best quality wine only juice portion of the must is used. Juice is removed from drier must (now called pomace) and sent the rest of drier must to the press.

Press –

By passing manufacturers squeezes the remaining juice out of the drier must(pomace) . If they do it too hard, or too many times, they get low quality wines.

Settle – 

Now wine need to settle after this ordeal.

Rack(ing) –

Moving the wine from one barrel to a new barrel allows you to leave solids and anything thatmight cloud the wine, behind.


Malo-Lactic Fermentation –


This is secondary fermentation which turn the tart malic acid (of green apples) into the softer lactic acid (of milk). Many, but not all red wines go through this step.

Oak Aging –

 After the racking, wine is pour into the oak for the aging. After aging of many years, wine become expensive. The cost of wine is depend on how long its aged in oaked barrel or how old it is.

Fining –

 Fining is a process that remove impurities from the wine and help the wine to look clear.

Filtering –

 Filtering is a process that removes any fining agents which some time left in the wine during fining, or other undesirable elements in the wine.

Bottling – 

Bottling is done carefully because the wine should not come in contact with air. Finer wines may be stored for several years in bottles before they are released.

WHITE WINE MANUFACTURING FLOW CHART:


Used red(skinless) and white grapes boths


Harvest – 


Harvesting (picked up from stems) of grape is done when they are ripe, genally it determined by taste or sugar measurer.


Stemmer Crusher –

 In stemmer crusher, firstly the stems of the grape are removed from bunches, and then grapes are crushed (but does not press them) so that they are exposed to the yeast for fermenting, and so the skins can better impart color to the wines.


Remove Free Run – 

For making best quality wine only juice portion of the must is used. Juice is removed from drier must (now called pomace) and sent the rest of drier must to the press.

Press –

By passing manufacturers squeezes the remaining juice out of the drier must(pomace) . If they do it too hard, or too many times, they get low quality wines.

Fermentation – 

In fermentation yeast is added in crashed grapes. Then yeast turn the sugar which available in grape juice into ethanol (alcohol),heat and CO2.

Pumping Over –

In this process, Skin and other solids which float on the top are pushed back down to stay in contact with the must. This “cap” can be punched down by a tool, or you can pump must form the bottom over the cap and submerge it that way.

Settle –

The wine is now needs to settle after this ordeal.

Oak Aging –

 wine is pour into the oak for the aging. After aging of many years, wine become expensive. The cost of wine is depend on how long its aged in oaked barrel or how old it is.

Rack(ing) –

Moving the wine from one barrel to a new barrel allows you to leave solids and anything thatmight cloud the wine, behind.


Malo-Lactic Fermentation –

This is secondary fermentation, which turn the tart malic acid (of green apples) into the softer lactic acid (of milk). Some, but not all white wines go through this step.

Fining –

Fining is a process that remove impurities from the wine and help the wine to look clear.

Filtering –

Filtering is a process that removes any fining agents which some time left in the wine during fining, or other undesirable elements in the wine.

Bottling – 

Bottling is done carefully because the wine should not come in contact with air. Finer wines may be stored for several years in bottles before they are released.

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