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BEVERAGES MARKET: WINE MANUFACTURING

BEVERAGES: WINE PRODUCTION

 

WINE PRODUCTION: is the process of fermenting grapes (most prevalent) or other fruits / berries; packaging and aging  the wine.

 

SWEETNESS / ALCOHOL CONTENT: are interrelated because grape sugar converts to ethanol (ethyl alcohol). Sweetness decreases as fermentation occurs and more alcohol is produced.

wine

WINE COLORS:

 

  • Red wines result from crushed skins, pulp, & seeds of red/purple grapes remain in juice during fermentation.

  • Pink / Rose wines are produced by removing the “pumice” early in the fermentation period.

  • White wines are produced by removal of the skins, pulp and seeds before fermentation. This is accomplished by ion exchange from bentonite clays, activated charcoal and anthocyanase enzymes to remove and decolor pigments.

WINE TYPES:

 

APPETIZER & DESSERT WINES = 14-21 % alcohol/volume.

DRY WINES  =  14-16% alcohol converts almost all the sugar to alcohol from wine.

EFFERVESCENCE depends on the amount of C02 a wine contains.

FORTIFIED WINES = receive added distilled spirits to achieve 17-21% alcohol/volume. Fermentation limits alcohol to approximately  16% / volume.

LIGHT WINES = 5-10% alcohol volume.

NATURAL  SPARKLING  WINES = fermentation C02 via 2% su= pasteurized (microbial growth unlikely if done).

RACKING  is started after the wine has completed fermentation. The wine stands until most of the yeast and fine suspended materials settle out. The wine is then drawn off without disturbing the sediment (or “lees”). The wines are then aged and stored for months to years, additional rackings may be performed.

TABLE  &  SPARKLING WINES = 10-14 % alcohol/volume.

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