Wine

Production

GS/M.Sc./FOOD/360
8/08

B.K.K.K.Jinadasa
 Wine Production 2010
Introduction

The term wine is applied here to the product made by the alcoholic fermentation of grapes or
grape juice by yeast and a subsequent ageing process. Wines however can be produced by the
fermentation of the juices of fruits, berries, rhubarb, dandelions, honey, etc.

Grape wines are for the most part either red or white. The red wines, fermented on the skins,
contain the red pigment from the skins of purple or red varieties of grape whereas white wines
are made from white grape or the expressed juice or other grapes, fermented free of the skins.

Most wines are still wines i.e. they remain none of the carbon dioxide produced during the
fermentation in contrast to sparkling wines, which contain considerable amounts. Other wines
may be artificially carbonated.

This biochemical conversion of juice to wine occurs when the yeast cells enzymatically degrade
the fruit sugars fructose and glucose first to acetaldehyde and then to alcohol. Juice extraction,
fermentation and aging are the three major steps involved in winemaking process.

Yeast
C6H12O6  2C2H5OH + 2CO2
Glucose (sugar)   Ethanol   Carbon Dioxide

Dry wines contain little or no unfermented sugar as contrasted to sweet wines, which have sugar
left or added. Wines usually contain from 11 to 16 percent alcohol by volume but may go as low
as 7 percent. Fortified wines, however, to which distillate of wine called “wine spirits” or
“brandy” has been added contain about 19 to 21 percent of alcohol by volume. Table wines have
a comparatively low content of alcohol and little or no sugar, while dessert wines are fortified,
sweet wines.

2.1. Materials

King coconut water – 3 liter

Sugar – 300 g

Yeast - 0.6g in 30ml of water

Spices 3g

Sodium metabisulphate - 0.324g

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 Wine Production 2010
2.2 Procedure

• 3 liters of king coconut water was obtained and its Brix value was measured.

• Sugar was added to make the Brix value to 15. Citric acid was added to adjust the pH
within the range of 3.2 – 3.8 .

• Then the mixture was heated to 80°C for 5 minutes.

• After that it was allowed to cool and sodium meta bisulphate was added.

• When the mixture was at the room temperature yeast was added and mixed thoroughly.

• The mixture was filled into sterilized bottles by keeping a sufficient headspace. Bottles
were covered with cotton wool bung and kept for 7 days (primary fermentation).

• After fermentation was completed, the content was siphon off to remove the settled yeast
cells and sediments. Brix value and pH was measured. Then the content was kept for
aging and top up and sealed the bottles.

Preparation of yeast

 3g of sugar was mixed in 30ml of warm water. When the temperature was around 40°C ,
0.6g of yeast was added, mixed and kept for 20 minutes.

2. 3 Results

Properties of wine after 2 weeks

Alcohol Percentage 7.5 %

Brix 4.5

Smell Slightly alcoholic

Colour Off white

Turbidity Slightly turbid

Taste Sour taste

pH of the solution was reduced and formed an acidic media by the addition of citric acid.

This pH reduction must have affected bakery yeast which used and retarded the functioning of
yeast.

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 Wine Production 2010
Brix level was maintained to 15. If the brix exceed 15, yeast cannot grow in the media.

SMS was added to eliminate the wild yeast in the solution.

Bottle and the conical flask were capped with cotton wool for easy removal of carbon dioxide
while the fermentation takes place.

After the fermentation is over bottle should be closed tightly to stop acid production from
alcohol.

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