This slide included all the details about wine preparation in tha large and small scale and wine making process and microorganism used for wine making and grapes value and economic importance of wine. also include wine history and it's health benefits.

1. Sri paramakalyani college
reaccredited with b grade with a cgpa of 2.71 in the second cycle of naac
affiliated to manonmanium sundaranar university, Tirunelveli
alwrkuruchi 627412, tamilnadu,india.
Post graduate & researchdepartment of microbiology
(government aided)
academic year 2021-2022
food microbiology-pmbm41
unit – iv
fermented beverages - wine
T.KASTHURI KEERTHANA
II M.SC MICROBIOLOGY
20201232516108
PG AND RESEARCH DEPARTMENT OF MICROBIOLOGY
Dr.c.mariappan
Assistant professor
PG AND RESEARCH DEPARTMENT OF MICROBIOLOGY
SRI PARAMAKALYANI COLLEGE
ALWARKURUCHI

2. 18 FEB R U AU RY 2022
BE
FERMENTED
VERAGES - WINE
T.KASTHURI KEERTHANA
II M.Sc MICROBIOLOGY

3. INTRODUCTION
Product Marketing Plan 2020
Fermented Alcoholic Beverage A liquor or brew containing alcohol as the
active agent produced by fermentation.
Alcohol Alcohol is a colorless,odorless and volatile liquid. It derives from the
Arabic word “al-koh’l” Of all the alcohols, only ethyl alcohol can be
consumed. It is obtained by the process of fermentation. Its boiling point is
lower than water at 78.3 deg C. High Alcohol content spirits can be obtained
by the process of distillation.
Wine is an intoxicating drink and is made from the grapes as a fermented
juice. Wine is also prepared from other fruits. Since, grapes can ferment
without the addition of sugar, Enzymes or nutrients they are most preferred
to make wines. Nearly all the wines made in the world are prepared from the
Vitis vinifera, a species of the grape family.

4. Almost 4,000 wine varieties are made from this species. Apple cider, pears, cherry, plum and
berries are some of the fruits used to make wines. Wines are manufactured commercially as
well as some fruit wine come as fermented home products. Alcohol content will be 12% in fruit
wines and when they

5. HISTORY
Wine making and drinking has a long and past history.
Experts agree that wine dates from 6000 BC. Wines were cultured in Egypt and in
Mesopotamia.
Greece, Spain, Mexico, Rome, and United States followed them. Spain played the
important role in wine making process.
Wine making and grape cultivation spread throughout the world.
Wine became the valuable trade. The prosperous people enjoyed the wines and
rulers tried to hide this treasure as a clandestine. As Christianity spread to the parts
of the world, the monks developed the process by making good use

6. From bible to ancient mythology, tales of intoxication by absorbing the fermented
grapes flourished. Fossil evidence also traced the leftovers of the wine sediments.
It also relieves that the ancient humans documented the bliss of this exciting liquid.
Today a variety of vine is found growing all over the world due to the wide variety of
climates.
The Vitis vinifera species is the primary species in making most of the wines. New
routes have been established to the wine industry due to the varieties and vintages
that comefrom all over the world.
Due to the captivating history of the wine and profound interest in their wine France
novices

7. Although grapes come in great variety some of them are more popular.
The winemakers as well as consumers prefer them the most than any
other variety.
Some of the popular wine making grapes include: Chardonnay This one
belongs to the white grape family and helps to make the most famous
wine in the world. Burgundy and champagne provinces of France act as
the origin for this variety. In oak barrels it is usually aged.
Merlot This red grape belongs to the cabernet sauvignon variety. Merlot
is mixed with cabernet for flavour. Wine that is smooth, dry and rich in
flavour is made by merlot.
Popular Wine-Making Grapes:

8. Wine Grape Varieties: Grape, a juicy fruit found in variety of colors. Grape
is used for eating, wine making and as a dry fruit. It is also used in jelly,
vinegar, candy, seed extraction, seed oil and jam. Vitis vinifera and Vitis
labrusca regions act as the origin for the grapes. Wine making became
the main reason for cultivating grapes. The major grape producing
countries in the world areSouth

9. Wine Grapes Categories Red grapes During the month of august to
November the red grapes grow in plenty. These grapes are rich in
vitamin c and have a sweet pulp. Pinot noir, syrah, nebbiolo and
zinfandel are some of famous red grapes.. White Grapes Grapes
that are green, yellow, pink or brown in colour are called white
grapes. The world's famous white wine is the chardonnay, because
of its gamut flavours andstyles.

10. Red grapes:
During the month of august to November the
red grapes grow in plenty. These grapes are
rich in vitamin c and have a sweet pulp. Pinot
noir, syrah, nebbiolo and zinfandel are some
of famous red grapes. Merlot: This red grape
belongs to the cabernet sauvignon variety.
This grape is used for making Bordeaux
wines. Wine made for merlot has a chocolate
taste so it attracts the lover of chocolates.
The cultivators of merlot grapes are
California, Washington, and long island.
White Grapes:
Grapes that are green, yellow, pink or brown in
colour are called white grapes. The world's
famous white wine is the chardonnay, because
of its gamut flavours and styles. India's most
loving white wine is Chenin Blanc because of its
high acidity andsusceptibility to botrytis.
Weissburgunder (pinot Blanc) This is an
alteration of pinot grapes. These have the taste
of chardonnay grapes. Italy, Alsace and Austria
are the major countries that use this grape for
wine production.

11. Product Marketing Plan 2020
Red & White Wine Production
One of the first things they realized was that red wine production required that the
grapes be fermented in contact with their skins. This gives the wine color and
body. In contrast, most white wine production does not occur in contact with the
grape skins. Whites are valued for their fresh fruit characteristics, and skin contact
would impart unwanted bittertannins.

12. Wine Production : Main Steps
Viticulture
Harvesting
Stemming/ Crushing
Fermentation
Draining
Pressing
Mixing
Clarification
Aging
Bottleing

13. Wine Production 1.Viticulture
Factors which inflence grape’sflavor:
climate of the vineyard’s region
drainage around the vines
humidity of the region
sun exposure.
soil quality
Wine Production 2.Harvesting
Grappes are picked up by hand or mechanically
Descision of harvest informed by level of sugar and acid
weather forecasts

14. Wine Production 3.Stemming/Crushing
Stemming is the separation of the stems and grapes (which are sends to the
press)
Crushing: A horizontal press squeezes the broken grapes, separating the fresh
juice (must) from the skins (marc)
After crushing starts the fermentationprocess.
Wine Production 4.Fermentation
sugar and acids that naturally react with wild yeasts
Vineyard adding their own yeasts
fermentation can take from 10 to 30 days to convert natural sugar to alcohol.
5. Draining
Liquid wine is drained from the vat without being pressed and go into barrels
(free-run wine). The remaining pulp retains about 20% of the wine.

15. Wine Production 6.Pressing
The remaing pulp, after draining, is pressed to squeeze out the press wine. The press wine
tends to be dark, harsh and unpalatable, and is mixed with free-run wine to produce
something decent.
7. Mixing
The free-run wine and press wine, always from the same source, are mixed together in
appropriate ratios to obtain the desiredbalance.
Wine Production 8.Clarification
Clarification is the step of stabilisation of fermentation.
During clarification all remaining solids are removed from the fermented liquid.
Clarification done in numerous ways:
fining, a process that calls for the addition of substances that cause the solids in the liquid to
adhere to one another and sink to the bottom of the vat
running the liquid through coarse and fine filters
siphoning the liquid off the top of the fermenting vats after the solids have settled to the
bottom

16. Wine Production9. Aging
The final stage in vinification is aging the wine At this point, the clarified wine is
transferred into either wooden barrels or metal vats in which the wine is allowed to
further mature and develop flavors. If a winemaker chooses to age the wine in
wooden casks, he will be allowing the wine to pick up flavors from the wood,
adding greater depth to its flavors. While this can add body to some wines, keep in
mind that the “woody” flavor isn’t suited to all types of wine, hence the use of metal
vats.
Wine Production 10. Bottleing The final step of wine
production.
A dose of sulfite is added to help preserve the wine and prevent unwanted
fermentation in the bottle.
The wine bottles then are traditionally sealed with a cork, although alternative wine
clossure such as synthetic corks and screwcaps, which are less subject to cork taint,
are becoming increasingly popular.

17. Crushing and primary(alcoholic) fermentation
Crushing is the process when gently squeezing the berries and breaking the skins to
start to liberate the contents of the berries.
the harvested grapes are sometimes crushed by trampling them barefoot or by the
use of inexpensive small scale crushers.
larger wineries, a mechanical crusher/destemmer is used.
Secondary (malolactic) fermentation and bulk aging
During the secondary fermentation and aging process, which takes three to six
months, the fermentation continues veryslowly.
The wine is kept under an airlock to protect the wine from oxidation.
Proteins from the grape are broken down and the remaining yeast cells and other fine
particles from the grapes are allowed to settle.
The secondary fermentation usually takes place in either large stainless steel vessels
with a volume of several cubic meters, or oak barrels, depending on the goals of the
winemakers.

18. Malolactic fermentation occurs when lactic acid bacteria metabolize malic
acid and produce lactic acid and carbon dioxide.
Malolactic fermentation can improve the taste of wine that has high levels of
malic acid, because malic acid, in higher concentration.
White wines vary in the use of malolactic fermentation during their making.
Malolactic fermentation

19. ADVANTAGES AND DISADVANTAGES OF WINE
Wine is made of out Grapes are rich in antioxidants has catechin, epicatechin and
proanthocyanidins are responsible for the Wine. Wine has proanthocyanidins which
help to prevent heart disease and cancer. Wine is linked to benefits than other
alcoholic beverages and lower risk than nondrinkers. I am having small amounts of
red Wine that reduce heart disease and good cholesterol in the blood. The higher
amount of wine cause damage to the liver and body parts.

20. Aging Affect
Wine is made of grapes, which is a highly concentrated and resveratrol compound found in
it. When it comes to longevity with time, healthy living, and diet. In the diet, everyone wants
to have healthy food that has olive oil and vegetables with Wine. There is something
magical drink that makes younger and increase life span that resveratrol has Wine. A recent
study of the researcher at Harvard Medical school found that resveratrol activates act as an
anti-aging agent, which helps to improve your health and longevity and increase your life
span with a glass of wine.
Reduce RiskOf Heart Disease
Wine is a healthy drink that helps in the free flow of blood and improving the health of
the heart and avoids the risk of cardiovascular disease.
Lifespan And Cancer
Wine is a healthy drink that helps to reduce certain cancers and strong evidence
that Alcohol can cause cancers and heavy drinking over time, which can cause
damage to body tissues, and the potential adverse effects of alcohol benefit from
resveratrol. Enjoying drinking wine in moderation is safe, and drinking excessive
alcohol is harmful.

21. Disadvantages Of Drinking Wine
1.Alcohol Dependence
2.Liver cirrhosis andrisk of depression
3.Weight gain
4.Increase the risk of death and disease
5.Sleep disorder and lack of memory
These are major problems caused by the heavy drinking of Wine and
the effects on the human body. Excessive consumption of drinking
wine contributes to high-calorie intake and weight gain. High wine
intake also leads to the risk of premature death.

22. Current FACT
How much money is in the wine industry?
In 2017, world wine consumption is estimated to be around 24 billion liters
per annum and worth $28.9 billion in revenue.

23. TOP TEN WINE PRODUCING COUNTRIES
hl
Italy 49.1 Mhl
France 46.6 Mhl
Spain 40.7 Mhl
USA # 22.8 Mhl
Argentina 10.8 Mhl
Australia 10.6 Mhl
South Africa 10.4M
Chile 10.3 Mhl
Germany 8.4 Mhl
China # 6.6 Mhl
Italy is still the biggest
wine producing country
with 49.1 Mhl (+3%). It is
followed by Francewith
46.6 Mhl (+11%) and Spain
with 40.7 Mhl (+21%).

24. JOURNAL OF WINE RESEARCH
Product Marketing Plan 2020

25. Product Marketing Plan 2020
CONCLUSION
wine is an important horticultural product that has existed for
thousands ofyears. This is one refreshment that has clearly stood the
test of time. We feel that it hasmade a large impact in many historical
ways, as well as many economical ways. Therehave been major
historical and technological advances for the global wine industries
thathave led to a large economic growth for their native countries.
Furthermore, we feel thatthe wine culture is one that should be
appreciated as well as shared because it hasimpacted the world in
many ways and should be recognized for its importance