PPT presentation on wine production. it is the simple process to micro project. any one want to the help to contact .(anantakshirsagar02@gmail.com)

1. WEL-COME

2. DEPARTMENT OF CHEMICAL ENGINEERING
A
REPORT SYNOPSIS
PRESENTATION
ON
“OAKWOOD WINERY PVT. LIT.”
PRESENTED BY
KSHIRSAGAR ANANTA NAPUSAHEB (1715600022)
FULPAGAR GAUTAM RAMESH (1815600125)
ASANE DIPAK BHARAT (1815600124)
ASANE VILAS VIJAY (1815600145 )
UNDER THE GUIDANCE OF
PROF.DEVDHAR A.A.
ASHOK INSTITUTE OF ENGINEERING &
TECHNOLOGY POLYTECHNIC, ASHOKNAGAR

3.  Introduction
 Wine Production :Maine Steps
 Viticulture
 Harvesting
 Stemming/crushing
 Fermentation
 Draining
 Pressing
 Mixing
 Clarification
 Aging
 Bottling

4. • Wine is a alcoholic beverage made from fermented fruit juice.
• Graphs wine is produced by fermenting crushed gapes using various types
of yeast
• Types of wine
 Red wine
 White wine
 Classification of wines
 Sparkling wine
 Desert wine
 Ice wine
 Table wine
 Health benifefits
3

6. 1. Viticulture
factors which influence grapes flavor:
 Climate of the vineyards region
 Drainage around the wins
 Humidity of region
 Sun exposure
 Soil quality

7. 2. Harvesting
• Grapesarepickedupbyhandor
mechanically
• Decisionsofharvestinformedby
levelof sugaradacid
• Weatherforecasts

8. 3. Stemming/crushing
Stemming is the separation the steams
and grapes
Crushing: a horizontal press
squeezes the broken grapes,
separating the fresh juice from
the skins
After the crushing starts the
fermentation process.

9. 4. Fermentation
• Sugar and acids that naturally react with wild
yeasts
• Vineyard adding heir own yeasts
• Fermentations can take from 10 o 3 days to
convert natural sugar to alcohol
5. Draining
• Liquid wine is drained from the vat without being pressed
and go into the barrels. The ramming pulp retains about
20% of the wine.

10. 6. Pressing
the reaming pulp, after draining, is
pressed to squeeze out of the press
wine.
7. Mixing
the free run wine and press wine
alwayes from the same source are
mixed togher in appropriate ratios to
obtain the desired balance.

11. 8. Clarification
 Stabilizations of fermentations,
 Remaining solids are removed
 Clarification done in numerous wayes:
1. fining
2. filtration
3. flotation's

12. 9. Aging
• The final stage in vilification
is aging the wine
• At these point , the clarified
wine is transferred into either
wooden barrels or metals vats
in which the wine is allowed
to further mature and develop
flavors.

13. 10.Bottling
• A dose of sulfite is added to help preserve the
wine and prevent un wanted fermentations in
the bottle.
• The wine bottles then are traditionally sealed
with a cork,

15. Advantageous of wine
•It’s good for the heart
•It may increase life expectancy
•It helps against cancer
•It improves your mood
•Helps your memory and can help prevent Alzheimer
•Helps to naturally fight of a cold
•Helps you loose weight

16. THE END