Vietnam National University, Hochiminh city International University

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PhamVan Hung PhD
Wine production
PhamVan Hung, PhD
Department of FoodTechnology
School of Biotechnology, International University
About this lectures
Introduction
Materials
Grape
Other fruit
Yeast
Processing technology
Processing chain
Equipments
Wine quality
Introduction
What is wine?
Wine is an alcoholic beverage
made from the fermentation of
unmodified grape juice.
It can also be made from other
fruits or flowers
You can make wine from almost
any organic substance that
contains sugar and water typically
found in fruits and vegetables.
The history of wine
Wine first consumed in Persia around
5000-6000 BC
Vitis vinifera (common grape vine) is
native to the region between the Black
and Caspian seas just to the northwest
of Iran.
Winemaking using grapes may have
begun here and moved south.

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The history of wine
Winemaking from grapes began in 3000 BC.
Egyptians and the Phoenicians produced wines from
grapevines cultivated specifically for that purpose.
Wine was an essential part of meals and celebrationsp
of the Egyptian aristocracy.
Wine was given to the dead to enjoy in the afterlife.
By 2000 BC, wine was an important part of Greek
life.
In 1000 BC, winemaking came to the Mediterranean.
Wine occupied a large place in Greek society.
Grape motif in an Egyptian
tomb
B. Lehane, Power of Plants, McGraw Hill. New
York. 1977
Wine today
North America rivals Europe as a winemaking region.
Global competition
Keeps prices competitive
Gives consumers access to multitude of quality wines
fWorldwide focus on quality improvement
Standardization of taste and styles
Removal of lesser-known traditional varieties
Increased growing of international varietals
Movement to make wines with little bottle aging required
Consolidation of many winemaking companies
Wines around the world are more homogenous.
Classification
Red or white wine
Rosé wine
Table wine whitewhite red rosé
Sparkling wines
Dessert wine
Fortified wine
Cooking wine
still sparkling

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Red wine
Red wine is made from
red (or black) grapes
But its red color is
received by a process
called maceration
whereby the skin is left
in contact with the juice
during fermentation
White wine
White wine can be made
from any color of grape
As the skin is separated from
the juice during fermentation
Rosé wine
A white wine made from a
very dark grape may appear
pink, "rosé" or "blush"
Table Wine
Table wines may have an alcohol content that is no
higher than 14% in the U.S
In Europe, light wine must be within 8.5% andp g
14% alcohol by volume
As such, unless a wine has more than 14% alcohol,
or it has bubbles, it is a table wine or a light wine

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Table Wine
Table wines are usually classified as "white," "red,"
or "rosé," depending on their colour
In Europe
'vins de table' (in French)vins de table (in French)
'vino da tavola' (in Italian)
'vino de mesa' (in Spanish)
which translate to 'table wine' in English
are cheaper wines that often on the label do not include
the information on the grape variety used or the region
of origin
Sparkling Wines
Sparkling wines such as
champagne, contained
carbon dioxide which is
produced naturally fromproduced naturally from
fermentation or force-
injected later
Sparkling Wines
To have this effect, the wine is fermented twice
once in an open container to allow the carbon
dioxide to escape into the airp
a second time in a sealed container, where the
gas is caught and remains in the wine
Dessert wine
Dessert wines range
from slightly sweet (with
less than 50 g/L of sugar)
to incredibly sweetto incredibly sweet
wines (with over 400
g/L of sugar)

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Fortified Wine
Fortified wines are often sweeter, and generally more
alcoholic wines
Have had their
fermentation processp
stopped by the
addition of a spirit,
such as brandy
Or have had
additional spirit
added after
fermentation
Cooking Wine
Cooking wine or Cooking sherry refers to
inexpensive grape wine or rice wine (in Chinese
and other East Asian cuisine)
It is intended for use as an ingredient in foodIt is intended for use as an ingredient in food
rather than as a beverage
Cooking wine typically available in North
America is treated with salt as a preservative and
food coloring
Wine components
Water
Alcohol
Organic acids
tartaric acidtartaric acid
malic acid
succinic acid
lactic acid
citric acid
acetic acid
Nutrition of wine
Nutritional value of red table wine
Nutritional value per 100 g (3.5 oz)
Energy 355 kJ (85 kcal)
Carbohydrates 2.6 g
- Sugars 0.6 g
Fat 0.0 g
Protein 0.1 g
Alcohol 10.6 g
10.6 g alcohol is 13%vol., 100 g wine is approximately 100 ml (3.4 fl oz.), Sugar and alcohol
content can vary.
Source: USDA Nutrient Database

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Health Effects
Abstainers and heavy drinkers have an elevated
risk of heart disease
While moderate drinkers have a lower risk
R d i i h lth b fitRed wine may possess superior health benefits
Why Red Wine is Better
A chemical called resveratrol is thought to be at
least partly responsible for red wines' health
benefits
R d i f S th W t F d S di iRed wines from South-West France and Sardinia
Italy have been found to have the highest levels of
procyanidins
the compounds in grape seeds responsible for
making red wine good for the heart
The health effects of wine
Resveratrol
Found largely in in the skins of red grapes
Effective antioxidant
Inhibits lipid peroxidation of lipoprotein
Protects cells against lipid peroxidation
Prevents cardiovascular disease and cancer
Possible explanation of „French paradox“
-the low incidence of heart disease among the French people,who eat
relatively high-fat diet
Global grape production

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World production of wine Top 10 wine producers
Global wine consumption Top 10 wine consumers

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Materials for making wine
Definition…
Grape (grap),n. derived from
an Old French word "grape,"
meaning "bunch" or
"cluster"; also a kind of hook
Grapes
cluster ; also a kind of hook
used to harvest grapes.
Compare to the English word
"grapple."
Grape flowers and fruits, Vitis vinifera, Vitaceae
Vineyards near
Lausanne,
Switzerland

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Varieties of Grapes
Grapes come in three basic colors: green
(sometimes called white), red and blue-black.
More than 50 kinds of grapes are currently ing p y
production.
Each variety has its own distinct color, taste,
texture and history.
Varieties of Grapes
Perlette
The first grape of the
season, the Perlette is
li ht i l l tlight in color - almost
frosty green with a
translucent cast; the
berries are almost round.
Perlette means "little
pearl" in French.
Varieties of Grapes
Sugraone
The Sugraone berry is
bright green and
elongated.The fruit offers
a light, sweet flavor and a
distinctive crunch.
Varieties of Grapes
Thompson Seedless
Almost everyone is
familiar with this grape's
light green color oblonglight green color, oblong
berries, and sweet, juicy
flavor.The variety may
have originated in
southern Iran.

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Varieties of Grapes
Calmeria
This grape carries the
nickname "lady fingers," so
called for its elongated,
light-green and delicately
sculpted berries.A winter
treat, this seeded grape has a
mild, sweet flavor with an
unforgettable tang.
Varieties of Grapes
Flame Seedless
The result of a cross
betweenThompson
Seedless, Cardinal and
several other varieties, the
Flame Seedless is a round,
crunchy, sweet grape with a
deep-red color.
Varieties of Grapes
Red Globe
The large, remarkable
clusters of the Red Globe
contain plum-size seeded
berries.The Red Globe is
popular for both eating and
decorating during the
holiday season.
Varieties of Grapes
Ruby Seedless
Grown commercially in
the San JoaquinValley
(California) since 1968,
the Ruby Seedless is a
deep-red, tender-skinned
grape.

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Varieties of Grapes
Emperor
Large, deep-red clusters
and a lasting flavor
characterize this seeded
variety that was first
planted in California in
1863.
Varieties of Grapes
Beauty Seedless
Originating in Davis,
California, this firm,
bl i h bl k hbluish-black grape has a
spicy taste and a tender
flesh. Beauty Seedless
ripens very early and
shows a distinctive blue-
green foilage.
Varieties of Grapes
Exotic
Born in 1947 in Fresno,
California, Exotic's
berries are plump and
juicy and grow in long,
beautiful clusters.A cross
between the red Flame
Tokay and the Ribier, this
seeded grape is crisp and
mild in flavor.
Varieties of Grapes
Ribier
This dark blue-black
seeded grape crossed the
Ch l f O lChannel from Orleans,
France, in 1860.The
skins are firm and the
taste is mild.

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Varieties of Grapes
Fantasy Seedless
These blue-black sweet
berries are oval, thin-
skinned and firm Fantasy'sskinned and firm. Fantasy s
conical clusters have
medium-sized berries with
pale green flesh and a
mellow flavor.
Varieties of Grapes
Marroo Seedless
Originating in Australia,
the Marroo Seedless is a
cross between the
Carolina Blackrose and
the Ruby Seedless.
Bluish-black in color, the
medium-large berries are
firm and juicy with a
mellow flavor.
Varieties of Grapes
Niabell
This Concord-type variety
features thick-skinned,
round berries ranging inround berries ranging in
color from purple to black
with an earthy, rich flavor.
Berry structures
Stalks contain tannins that may give
a bitter taste to the wine.
Skins contain colouring matters,
aroma compounds, flavour
constituents and tannins.
The outside waxy layer with its
whitish hue is called bloom.
The pulp or flesh contains juice.
Pips or seeds vary in size and shape
according to grape variety
containing bitter oils and hard
tannins.

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Berry Expansion During Ripening
Berry Growth goes through 3 stages
Stage 1 Rapid Growth
Stage 2 Lag PhaseStage ag ase
Stage 3 Resumed Growth and Maturation
During ripening the berry is expanding
Veraison (softening and coloration) begins at stage 3
Berry Growth During Ripening
Sugar and Organic Acids
Primary compounds of interest are sugar and organic acids
(sweet and sour).
As grape ripens it accumulates sugar
Rapid sugar accumulation starts at veraisonRapid sugar accumulation starts at veraison
OrganicAcids decline during ripening
Decline is due to dilution and respiration.
ClimaticVariation changes sugars and organic acids
Hot Climate: High sugar LowAcid
Cool Climate: Low sugar HighAcid
Sugar and Organic Acids during Ripening

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Nutritional value
Grapes are about 80 percent water
Grapes also add fiber to the diet.
Red grapes are rich in quercetin, a newly discovered
anticancer agent that the University of California tab
studies have shown can suppress malignant cells
before they form tumors.
The mineral "boron" (found in apples, grapes,
grape juice and raisins) may retard bone loss in
women after menopause. Also, boron helps women
on ERT (estrogen replacement therapy) keep the
estrogen in their blood longer.
Nutritional value
Amounts Per Serving % DailyValue*
Calories 90
Calories from Fat 10
Total Fat og
Sodium 0mg 0%
Potassium 270mg 8%Potassium 270mg 8%
Total Carbohydrate 24g 8%
Dietary Fiber 1g 2%
Sugars 23g
Protein 1g
VitaminA 2%
Vitamin C 25%
Calcium 2%
Iron 2%
Yeasts in wine making