Name: Alphonse Francis M. Teruel Subject: Engr.

312

Course & Year: BSChE-3 Schedule:1:00-4:00, M

WINE PRODUCTION PROCESS FLOW

I. Introduction

Winemaking or vinification, is the production of wine, starting with selection of the grapes or
other produce and ending with bottling the finished wine. Although most wine is made from
grapes, it may also be made from other fruits or plants.

II. Steps

1. Harvest
2. Crushing & Destemming
3. Fermentation
4. Pressing
5. Storage
6. Filtration
7. Bottling
8. Aging
9. Transportation & Distribution

Note: Other Wines can skip the aging process and be exactly delivered to their locations
depending on the preference on who wants it and basically because not all types of wine
are meant to be aged that long such as other types of wine like white or ros because the
chemistry of those wines are usually optimal when fresh but of course for other
expensive wines such as a vintage red wine, it's usually good to age because the aging
of wine is potentially able to improve the quality of wine. This distinguishes wine from
most other consumable goods. While wine is perishable and capable of deteriorating,
complex chemical reactions involving a wine's sugars, acids and phenolic compounds
(such as tannins) can alter the aroma, color, mouthfeel and taste of the wine in a way that
may be more pleasing to the taster.

III. Explanation of Process Flow

Harvest - It is basically and in many ways the first step in wine production. Grapes are
either harvested mechanically or by hand, but in this case grapes are harvested through
manual labor, but in the case of this process flow manual labor is used because as a
wine company we want to provide employment to those in need.
 Crushing & Destemming - this step involves the crushing of the harvested grapes to be
able to extract the juices they contain and removing the stem which holds the grapes. To
explain each one at a time, crushing is the process when gently squeezing the berries
and breaking the skins to start to liberate the contents of the berries and destemming is
the process of removing the grapes from the rachis.

Fermentation - the process of fermentation in winemaking turns grape juice into an

alcoholic beverage. Yeast is added during this stage of the process flow so to sum it all
up, during fermentation, yeasts transform sugars present in the juice into ethanol and
carbon dioxide (as a by-product).

Pressing - is the act of applying pressure to grapes or pomace in order to separate juice
or wine from grapes and grape skins.

Storage - the wine is stored then transferred to another container such as a barrel for
the preparation of the next batches.

Filtration - is used to accomplish two objectives, clarification and microbial stabilization.

In clarification, large particles that affect the visual appearance of the wine are removed.
In microbial stabilization, organisms that affect the stability of the wine are removed
therefore reducing the likelihood of re-fermentation or spoilage.

Bottling - the wine is sent to the bottling line which is basically a production line for the
filling of a beverage which in this case is the wine.

Aging - wine is stored usually in a wine cellar and left there for a certain amount time
(usually measured in years) for aging which can alter the aroma, color, mouthfeel and
taste of the wine in a way that may be more pleasing to the taster.

Transportation & Distribution - the wine bottles are loaded onto the delivery truck to
be transported and distributed to the various establishments in need of the product
Glossary: (For possibly complex words)

mouthfeel - the physical sensations in the mouth produced by a particular food or drink.
rachis - the stem which holds the grapes.
fermentation - the chemical breakdown of a substance by bacteria, yeasts, or other
microorganisms, typically involving effervescence and the giving off of heat.
effervescence - is the formation of gas bubbles in a liquid by a chemical reaction
ethanol - drinking alcohol
yeast - converts the sugars of wine grapes into alcohol and carbon dioxide.
pomace - is the solid remains of grapes, olives, or other fruit after pressing for juice or
oil. It contains the skins, pulp, seeds, and stems of the fruit.
bottling lines - are production lines that fill a product, generally a beverage, into bottles
on a large scale.