Wine Production

Name :
T.L.V.Peiris

Index No:
GS/MSc/Food/3630/08

Date Performed:
Introduction

Winemaking can be divided into four basic phases. The first phase consists of finding a source of
high quality fruit and making sure they are harvested in an optimum condition. Buying small
quantities of high quality fruit is not easy, and this is the most difficult winemaking phase for
home winemakers.
The second phase consists of fermenting the fruits into wine. Winemakers manage the
fermentation by controlling several different fermentation parameters such as temperature, skin
contact time, pressing technique, etc.
During the third phase, the new wine is clarified and stabilized. Winemakers clarify wine by
fining, racking and filtration. Wine is stabilized by removing excessive protein and potassium
hydrogen tartrate (potassium bi-tartrate). These materials must be removed to prevent them from
precipitating out of the wine later.
In the fourth phase of winemaking, the winemaker ages the wine. Most high quality wines are
aged in bulk and then for an additional time in the bottle. Winemakers have an active role
throughout the lengthy bulk aging process. Wines are smelled, tasted and measured every few
weeks, and any needed adjustments are made promptly.
Except for the first phase, the other three winemaking phases overlap each other. New wine
starts to clarify toward the end of the fermentation period. Some tartrates precipitate out during
primary fermentation, and the wine becomes more stable. Of course, wine is aging throughout
the winemaking process. Each phase makes a specific contribution to wine characteristics, but
the first phase has the greatest influence on wine quality.
In this practical we are going to prepare tea wine, king coconut wine and pine apple wine.

Materials for king coconut wine

King coconut water,
Sugar
Yeast

Procedure for king Coconut wine

1. 1 liter of King Coconut water was obtained and brix value was measured and added sugar
and brought the mixture to 15 brix value.
2. Then to above mixture was heated for 5 mins at 80oC. This was then kept for cooling and
0.1g of sodium meta bisulphate was added.
3. When mixture is at room temperature Yeast* was added and mixed thoroughly.
4. Then mixture was filled into sterilized bottles by keeping a sufficient headspace and
covered the bottle with cotton wool bung and kept for 7 days for primary fermentation.
5. When fermentation was completed the mixture was siphoned off to remove the settled
yeast cells and sediment.
6. Then the brix value and PH value was measured in siphoned off solution and bentonite
and potassium meta bisulphate was added. (This part was not performed)
 7. Then it was kept for 7 more days for clarification.
8. Remaining yest cells was removed by filtering and kept the content for aging after
topping up and sealing the bottle.

Materials for Tea Wine

Water 1 liter,
Tea leaves 8 g
Sugar 150g
Citric Acid 0.2g/l
0.1% Diammonium hydrogen phosphate
0.2% Yeast

Procedure for Tea wine

1. 1 liter of brew of tea leaves was obtained and brix value was measured and added sugar
and brought the mixture to 15 brix value.
2. Then to above mixture crushed spices were added and heated up for 5 mins at 80oC. This
was then kept for cooling and 0.1g of sodium meta bisulphate was added.
3. When mixture is at room temperature Yeast* was added and mixed thoroughly.
4. Then mixture was filled into sterilized bottles by keeping a sufficient headspace and
covered the bottle with cotton wool bung and kept for 7 days for primary fermentation.
5. When fermentation was completed the mixture was siphoned off to remove the settled
yeast cells and sediment.
6. Then the brix value and PH value was measured in siphoned off solution and bentonite
and potassium meta bisulphate was added. (This part was not performed)
7. Then it was kept for 7 more days for clarification.
8. Remaining yest cells was removed by filtering and kept the content for aging after
topping up and sealing the bottle.

Materials for Pineapple Wine

Water 1 liter,
Tea leaves 8 g
Sugar 150g
Citric Acid 0.2g/l
0.1% Diammonium hydrogen phosphate
0.2% Yeast

Procedure for Tea wine

1. 1 liter of pine apple juice was prepared by mixing 300g of pineapple and brix value was
measured and added sugar and brought the mixture to 15 brix value.
2. Then to above mixture crushed spices were added and heated for 5 mins at 80oC. This
was then kept for cooling and 0.1g of sodium meta bisulphate was added.
3. When mixture is at room temperature Yeast* was added and mixed thoroughly.
 4. Then mixture was filled into sterilized bottles by keeping a sufficient headspace and
covered the bottle with cotton wool bung and kept for 7 days for primary fermentation.
5. When fermentation was completed the mixture was siphoned off to remove the settled
yeast cells and sediment.
6. Then the brix value and PH value was measured in siphoned off solution and bentonite
and potassium meta bisulphate was added. (This part was not performed)
7. Then it was kept for 7 more days for clarification.
8. Remaining yest cells was removed by filtering and kept the content for aging after
topping up and sealing the bottle.

Results

King coconut wine

Alcohol 10.34 V/V

Final extract 1.81%
initial extract 17.3%
specific gravity 0.99377
degree of fermentation 89.51%
K cal / Kg 629.89
density 0.99199

pineapple wine

Alcohol 10.44 V/V

Final extract 1.19%
initial extract 16.89%
specific gravity 0.99125
degree of fermentation 92.98%
K cal / Kg 615.10
density 0.98947

Tea wine

Alcohol 6.12 V/V

Final extract 9.61%
initial extract 18.4%
specific gravity 1.02970
degree of fermentation 47.81%
K cal / Kg 669.96
density 1.02785

Discussion
Bentolite is a clay granule that is used as a clarifier. Instead of bentolite egg albumin also can be
added.

Sulfur Dioxide
Sulfur dioxide is used in wine to inhibit the growth of microorganisms and to help reduce the
effects of oxidation. However, sulfur dioxide is a pungent gas. This material must be carefully
measured, and it must be used in very small quantities. Potassium metabisulfite (sulfite) crystals
are added to juice or wine to provide the sulfur dioxide gas. Campden tablets are made by
compressing sulfite crystals into a pill form, so Campden tablets can also be used to provide
sulfur dioxide. Some winemakers believe Campden tables contain“filler” and the filler causes
haze problems in some kinds of wine. Campden tables are easier to use when just a few gallons
of wine are being produced. However, when larger quantities of wine are made, most
winemakers prefer to use sulfite crystals. The crystals should be mixed with an ounce or two of
water before being added to the wine.

Tannin
Tannin materials give wine its characteristic astringency. Tannin helps a young wine
spontaneously clear, and it contributes to the longevity of the wine. Tannin originates in the
seeds, stems and skins of fruit. Some types of fruit, like bananas, contain very little natural
tannin, and producing a balanced wine from fruit low in tannin can be difficult. Consequently,
winemakers often add extra tannin to fruit musts that lack sufficient natural astringency.

Yeast Energizer
Yeast cells need available nitrogen to reproduce and create the large population of cells needed
for successful fermentation. Yeast energizers contain food grade diammonium phosphate (DAP),
and the DAP provides extra nitrogen to keep the yeast happy, healthy and reproducing new yeast
cells. High alcohol levels seem to prevent yeast from assimilating nitrogen, so nitrogen should be
added early in the fermentation cycle before a large amount of alcohol has accumulated

Wine Yeast
A variety of wine yeasts can be obtained in dry form. Epernay is a very popular yeast for all
types of fruit wines. Pasteur Champagne yeast is vigorous and tolerant of sulfur dioxide. Prise de
Mouse is an excellent, general purpose wine yeast. Winemakers use many different types of
yeasts, but the different yeasts are used for reasons other than creating wine flavors. Baker’s
Yeast takes long time for fermentation and autolysis of cells could occur.