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BEVERAGES MARKET: WINE MANUFACTURING

BEVERAGES: WINE PRODUCTION PROCESS

 

Wine production has been traced back to 6,000 B.C.; and grapes are still harvested by hand by being cut from the vines to protect the vines. The riper the grapes harvested are, the sweeter the wine will be produced. The ripened and hand picked grapes are first fed by auger into a “crusher” machine, and then they are sent to a “presser” to extract all of the grape juice. The grape juice is pumped into large refrigerated stainless steel tanks where yeast will be added to begin the fermentation process.

  • Red wines are produced by using: juice, pulp, skin & seeds from red grapes. The red wine fermentation process takes 10 days at 86*-95*F to complete the sugar to alcohol conversion. Red wines use an extra (vs. white wines) step: the tank is drained to oxygenate the wine and increase fermentation activity for the 10 day period, then pumped back into the tank. Red wines produce 11-13% alcohol in the finished product.

  • White wines are produced by using only the pressed juice from the white grapes. The white wine fermentation process takes 3 weeks at 63*F to complete the sugar to alcohol conversion. White wines produces 11-11.5 % alcohol in the finished product.

  • Rose or Pink wines are manufactured using the red grapes but making them under the white wine process. Red grapes are processed by using: juice, pulp, skin & seeds from red grapes. Then they are fermented for 3 weeks at 63*F. Rose or pink wines produces 11-11.5 % alcohol in the finished product.

 

Wine is typically stored for a minimum of  2 months to complete the particulate sedimentation process. It is then sent through a pressure filtration system to remove particles and sediment. Small producers use a semi-automated bottling process and large producers use a fully automated bottling process. Wine producers are careful to make sure no oxygen gets into the bottle, and have historically used bark from cork trees to seal the bottles.

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