1. WINE PRODUCTION
Sindh Biotechnology Association
Presented By: Fatimah

2. INTRO TO WINE:
An alcoholic drink
made from fermented
grape juice.
 Grape Wine is produced by
Fermenting crush grapes
using various type of yeast.

3. TYPES OF WINE:
 Red Wine
Red wine is a type of
wine made from dark-
colored grape varieties.
 White Wine
White wine is a wine that
is fermented without
skin contact, color can
be straw-yellow.

4. HEALTH BENEFITS OF WINE:
o It contains Antioxidants.
o It boost the immune system.
o It help combat inflammation.
o It reduce the risk of stroke.
o It may promote healthy gut bacteria.

5. STEPS OF WINE PRODUCTION:
1. Viticulture
2. Harvesting
3. Stemming/Crushing
4. Fermentation
5. Draining
6. Pressing
7. Mixing
8. Clarification
9. Aging
10. Bottling

6. i. VITICULTURE :-
Viticulture or winegrowing is the cultivation and
harvesting of grapes. It is a branch of the science of
horticulture
o Climate of the vineyard’s region.
o Sun exposure.
o Soil quality.

7. II. HARVESTING :-
The harvesting of wine grapes is one of the most
crucial steps in the process of wine-making.
The time of harvest is determined primarily by the
ripeness of the grape as measured by sugar,
acid etc.
 Grapes are picked up by hand or mechanically.

8. III. STEMMING / CRUSHING :-
 Stemming:-
Is the separation of
stems and grapes
(which are sends to the
press).
 Crushing:-
A horizontal press
squeezes the
broken grapes,
separating the
fresh juice from the
skins , After
crushing start the
fermentation
process.

9. IV. FERMENTATION
 The process of fermentation
in
winemaking turns grape jui
ce into an alcoholic
beverage.
 By putting grape juice into a
container at the right
temperature, adding yeast
which turns the sugar in the
juice into alcohol and carbon
dioxide the grape juice
will ferment.

10. V. DRAINING :-
The purpose of draining and pressing is to
separate the wine from the skins.
 During fermentation, carbon dioxide produced by
the yeast floats the skins to the top of the tank,
forming a mass of grape solids called a 'cap‘.

11. VI. PRESSING :-
The remaining pulp, after draining is
pressed to squeeze out the press
wine.
 This is when you'll see a winery pull
out the grape presses and
start pressing the wine must. The
must is dumped into
the pressing basket. Immediately,
free-run juice will start flowing from
the grape press spout.

12. VII. MIXING :-
The free run wine
and press wine
always from the
same source, are
mixed together in
appropriate ratios
to obtain the
desired balance.

13. VIII. CLARIFICATION :-
 In winemaking, clarification
and stabilization are the
processes by which insoluble
matter suspended in
the wine is removed before
bottling.
 Clarification and
stabilization may
involve fining, filtration,
centrifugation, flotation,
refrigeration, pasteurization,
and/or barrel maturation
and racking.

14. IX. AGING :-
The final stage in vinification
is aging the wine..
 Wine aging refers to a
group of reactions that
tend to improve the taste
and flavor of a wine over
time.
 Theterm wine 'maturation'
refers to changes
in wine after fermentation
and before bottling.

15. X. BOTTLING :-
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.