PROJECT MENTOR

ROSALIN NATH
(ASST. PROFESSOR, DEPT. OF FOOD TECHNOLOGY, GNIT)
GROUP MEMBERS ​ ​ UNIVERSITY ROLL NO.
DIPTASREE CHAUDHURI 500916020010
JOYTANU SARKAR 500917111003
PRANKUR THAKUR 500916010016
REEMA GHOSH 500916020018
RIPAN BAISHYA 500917114004
RATHINDRANATH MANDAL 500917112001
TAMALIKA DAS 500916020025
B.Tech., 4​th ​Year Students, Dept. of Food Technology, Guru Nanak
Institute of Technology, 157/F, Nilgunj Road, Sodepur, Kolkata-700114

 
 
 
​PAGE NO. 
● INTRODUCTION 05
● HISTORY 06
● ALCOHOLIC BEVERAGES 07
● INDUSTRIAL METHOD 08-20
● MATERIALS AND METHODS 21-27
● NUTRITIONAL SIGNIFICANCE OF
VEGETABLES USED 28-40
● ASSESSMENT ON VEGETABLE WINE 41-43
● TESTS PERFORMED
44-61
● SENSORY ANALYSIS
62-63
● COST ANALYSIS
64
● MARKET SURVEY
65-69
 ● SOUP PREMIX AS A BY-PRODUCT
70
● CONCLUSION 71
● REFERENCE
72

 
   
 
 
 
We Diptasree Chaudhuri, Joytanu Sarkar, Prankur Thakur, Reema
Ghosh, Ripan Baishya, Rathindranath Mandal and Tamalika Das want to
express our deep sense of gratitude to our mentor and guide Assistant
Prof. Rosalin Nath for her continuous support and valuable suggestions
during the entire course of our Project Work.
We would like to express our gratitude to Prof. Dr. Santanu Kr. Sen,
Principal of Guru Nanak Institute of Technology for giving us this
opportunity.
We are grateful to Dr. Kakali Bandyopadhyay, Head of the Department
of Food Technology for her constant support and guidance during the
entire course of this project.
Our regards to our laboratory assistants who have helped us in our
laboratory work.
Last but not the least our heartfelt gratitude to our parents and the
almighty for being with us always.

Date: 30​th ​April 2020

Place: Kolkata
Year: 2020
Semester: 8th
 
 
 
 
  
  

This is to certify that the work recorded in their

project entitled “​Preparation of wine from different
vegetable sources and its characterization​”
submitted by Diptasree Chaudhuri, Joytanu Sarkar,
Prankur Thakur, Reema Ghosh, Ripan Baishya,
Rathindranath Mandal and Tamalika Das is in
partial/full fulfilment of the requirements for the
BTech. degree in food technology of Guru Nanak
Institute of Technology and is the authentic and
benefited research work carried out under my personal
supervision and guidance. The result of the
investigation reported in the project has not so far
been submitted to any other project work. The
assistance and help received during the course of
investigation has been duly acknowledged.

​GUIDE ​ ​HEAD OF DEPARTMENT

Rosalin Nath Dr. Kakali Bandyopadhyay

Wine is a type of alcoholic beverage where alcohol by volume percentage ranges
between 5.5 to 15.5 percent. It is typically made from grapes that are fermented
with the help of yeast. This yeast with the help of sugar found in grapes produces
ethanol, carbon dioxide and heat. The change in type of grapes and strains of
yeast produce different varieties of wines. Though the grape-based wines are the
most popular, non-grape-based wines also taste unbelievably great.
The non-grape wines are also called “country wines” often prepared from fruits
(like apples, strawberry, pineapple and elderberry), flowers (like lavender,
hibiscus, dandelion, broom flower etc), herbs (like parsley, comfrey, parsnip,
rosemary etc), vegetables (like beet, peapod, potato, pumpkin etc), grains (like
rice, wheat, barley, corn etc) and finally wines with rare ingredients (like garlic,
ginger, green tea, oak leaf and even coffee).
Every country wine made by a wine maker has a certain formula that is
developed after trying different samples. However, the basic principles of making
these country wines either from fruits, flowers or vegetables is same. Making
wines with fruits and vegetables is a bit different to making wines from grapes.
Grape is such a fruit that has correct level of sugar, nutrient, acidity and tannins
required to make a well-balanced wine. Therefore, to make a perfect country
wine we need to add sugar, water as well as little acid to provide it help it on its
way.
The rise in plant-based diet is one of the good reasons to investigate vegetable
pairing as wines. Vegetable wines are rare but accompany the goodness of the
vegetable used and hence a better option than the traditional grape-based wine.
According to the latest trade sources and available sales data the consumption of
wine in India is over 30 million litres per year. In a country like India where more
than half of the population depends on farming for its livelihood, if these
vegetables are utilized for the production of wine then it would not only
contribute to the net GDP of the country but also increase the income of the poor
farmers to a great extent.
Carrot, beetroot, pumpkin and ginger are easily available vegetables in India.
This investigation is aimed to produce wines with combination of vegetables like
carrot-beetroot wine and pumpkin-ginger wine so that people get country wines
with goodness of these vegetables as well as peasants increase their income.
The production of wine has been there for thousands of years. The history of wine
traces back to Georgia (6000 BC), Iran (5000 BC), and Sicily (4000 BC). Wine
has played a significant role in religion. The red wine has been associated with
blood by the ancient Egyptians and was used by Greeks and Roman practices.
The first known mention of grape-based wines in India is from the late 4​th century
BC writings of Chanakya, the chief minister of emperor Chandragupta Maurya.
In his writings he condemned the use of alcohol while chronicling the emperor
and his courts frequent indulgence of a style of wine called Madhu. There have
been reports of a similar alcoholic drink made from fermented rice and honey in
China back in 7000 BC. In 4500 BC it reached Southeast Europe from where it
travelled to Greece, Thrace and Rome. The earliest known winery was found in
Armenia named Areni-1 winery and dates back to 4100 BC. The wine then
spread westwards due to the Phoenicians who spread outward from a base of
city-states along the Mediterranean cost. As first traders of wine, the Phoenicians
seem to have protected it from oxidation with a layer of olive oil, followed by a
seal of pinewood and resin. The Roman catholic churches spread the wine recipe
during medieval times. From there it reached monks of France which gave birth
to French wine, Italian Wine and Spanish wine. From Franciscan monks it
reached, which spread to New Mexico and then finally to Americas oldest and
largest wine producing region California.
When we trace the history of country wines, we observe that every country has its
own traditional country wine from a long time, that is embedded in their culture.
In Japan and Korea, it has been made from plums, in Hawaii with pineapples, in
Finland with apples, in Philippines with Mango, in China with rice etc. There are
more than hundreds of recipes available with European grandmothers to make
country wines. As country wines included the nutritional benefits of fruits and
vegetables used, so people back in time considered it as a health drink and
experimented with different seasonal and local ingredients to make country
wines. Many times, in different parts of world, medicinal herbs were added in
these country wines to make it a remedy. In some parts of Africa these country
wines are sprayed on ground before any ritual to pay respect to ancestors.
According to sex, age and condition, people of 19​th century were assigned a daily
quantity. Scientists today consider daily excessive consumption of alcohol
addictive and hazardous to health but if occasionally taken, small amount of
country wines is better than other alcoholic drinks.

Alcoholic beverages are drinks containing ethanol which is an alcohol type

produced by fermenting grains, fruits or other sugar sources. Throughout the
world, different cultures consider alcoholic beverages significant in their lives in
different ways. For some cultures it’s a holy liquid, for some it’s remedial liquid,
for some it’s a health drink, for some it’s a way to enjoy with friends and family,
where as in some parts of the world drinking alcoholic beverage is equivalent to
committing a sin and may put you behind the bars. According to the reports of
2018, the global alcoholic drinks industry exceeded $1 trillion. Though being the
world’s most widely used recreational drink, it’s long term use can cause alcohol
abuse, cancer, physical dependence and alcoholism. These alcoholic beverages
are typically categorised as beers, wines and spirits with their alcohol content
ranging between 3% and 50%.
Beer is made from fermented grain mash which are typically made of barley or a
blend of grains that are flavoured with hops. Wines are fermented beverages
produced from grapes and sometimes other fruits, vegetable or herbs. Spirit is an
alcoholic drink produced by the distillation of grains, fruits, or vegetables that
have already gone through alcoholic fermentation. The concentration of alcohol
in a beverage is usually stated as the percentage of alcohol by volume. It can also
be defined as the number of millilitres of pure ethanol in 100 ml of beverage.
Alcoholic Beverage Typical ABV ABV Range
Beers 5% 3-15%
Wines 13.5% 8-17%
Fortified wines 15-22% 15-22%
Spirits 30%-40% 15%-98%
Fruit Juices <0.1% <0.1%
Cider, wine coolers 4%-8% 4%-8%
Source – Wikipedia

However, there are other alcohols made locally, homemade, regional, traditional
etc that may fall outside of commonly accepted beer, wine or spirits. People
believe that alcoholic beverages contain only calories, but they have some other
nutrients also. Beer contains some number of vitamins and minerals such as
niacin, potassium, and phosphorus. Wine contain small number of antioxidants,
vitamins, and minerals such as magnesium and potassium, although less than
beer. We know that alcohol consumption is harmful to health but occasionally
taken in small amount benefits our health in different ways as per researches.
Wine made from vegetables are very rare to find or not easily available
throughout the world. Most of the vegetable wines that are available
commercially are home-made and sold by experimenting and passionate wine
makers. There are very few industries, throughout the world that invest
particularly on vegetable wines, and out of those very few industries that make
these vegetable wines in large chunks, none of them share their recipes and
method of making those rare but fine tasting vegetable wines. However, whether
the wine is made from grapes, other fruits, vegetables or herbs, the basic method
and instruments used in industries are almost same. So, below industrial method
to make different types of grape-based wine has been shared.
METHOD OF WINE MAKING
Wine-making, starts right from the selection of grapes and ends at the bottling
process. Maturity of the grapes is usually determined by parameters such as the
level of sugar, pH level, ripeness, berry flavour, tannin development, and
disposition. The level of sugar in the grapes determines the final alcohol content
of the wine and is an indirect index of grape maturity. Harvesting the same crop
at different times decides the quality​.
WHITE WINE
In many Indian industries, white wine is prepared using the Chenin Blanc,
Sauvignon Blanc, Riesling, Chardonnay, Thompson seedless grape variety.
Selection of Grape
Select the grape having good quality with 20-24Brix, pH 3.25 to 3.45 and add
tartaric acid according to specification.
Harvesting of grapes
The harvesting is ordered only if the desired sugar level is achieved. The grapes
which are used for making wine normally take 18- 20 weeks to get matured.
Before the time of harvest, the grape berries are supposed to be analysed in terms
of the sugar level, pH and Total Acidity. The sugar level depends on the choice of
the wine maker. However, the flavour must develop as a natural part of grapes in
the vineyards during maturity period. The grapes are harvested in the early hours
of the day. Immediately after harvesting the grapes are to be transported from the
vineyards to the winery for crushing or pressing in the early hours when the
grapes are fresh.
Crushing/Pressing
After harvest, the grapes are brought to the winery where special machines are
used to destem and crush the fruit. The goal is to remove the stems which contain
astringent tannins and to break the skins of the grapes without crushing the seeds.
Like the stems, the seeds contain harsh, unwanted tannins.
The grapes which are used for making the white wine are dumped into a press for
juice extraction. After removal of juice the left-over materials such as stem, skin
and seeds are removed. During the press cycle every attempt is made to prevent
unnecessary bruising to the stem, skin and seeds. This is done to avoid tannin or
any undesirable extract getting into the grape juice.
As the pressure increases the amount of tannin extracted from the skins into the
juice increases, often rendering the pressed juice excessively tannic or harsh.
Because of the location of grape juice constituents in the berry (water and acid
are found primarily in the mesocarp or pulp, whereas tannins are found
primarily in the pericarp, or skin, and seeds), pressed juice or wine tends to be
lower in acidity with a higher pH than the free-run juice.
The grapes which are used for making red wine are first destemmed and then
crushed. Destemming is the process of separating stems from the grapes.
Depending on the wine making procedure, this process may be undertaken before
crushing with the purpose of lowering the development of tannins and vegetal
flavours in the resulting wine. After destemming the grape berries are
immediately crushed by passing it through the two rubber rollers rotating in
opposite direction. Crushing is the process that breaks apart the grape berries and
allows the juice to pass through the fermentation tank along with the skin and
seeds. Crushing usually starts immediately after destemming using an equipment
called crusher – destemmer.
Now along with the juice there is addition of SO​2​. The main purpose of addition
of SO​2 is to suppress the growth of bacteria, most of which are sensitive to it. It
acts like a preservative and also acts as an antioxidant. This SO​2 combines with
the Anthocyanin pigments and make them more soluble. The SO​2 addition means
addition of KMS (Potassium metabisulphite). As soon as the juice is extracted its
Sugar level, pH and Total Acidity are checked.
Cold Settling
The juice which is extracted is now allowed to get chilled. Thus, due to chilling
effect the lees particles such as dust, fibres, cellulose and any unwanted particles
get settle down. The chilling continues for 24 hours in case of white wine and
48-72 hours in case of red wine.
Fermentation
Wine fermentation takes place when yeast consumes the natural sugar present in
grape juice and converts it into alcohol and carbon dioxide under anaerobic
condition. The process of fermentation requires careful control for the production
of high-quality wines. Requirements include suppression of the growth of
undesirable microorganisms, presence of adequate numbers of desirable yeasts,
proper nutrition for yeast growth, temperature control for prevention of excessive
heat, prevention of oxidation, and proper management of the cap of skins floating
in red musts.
Although species of ​Saccharomyces​ ​are generally considered more desirable for
efficient fermentation, it is possible that other yeast genera may contribute to
flavour, especially in the early stages of fermentation. ​Saccharomyces​ ​is preferred
because of its efficiency in converting sugar to alcohol and because it is less
sensitive to the inhibiting effect of alcohol. Under favourable conditions, strains
of ​Saccharomyces Cerevisiae​ h​ ave produced up to 18 percent (by volume) of
alcohol, although 12-14 percent is the usual limit. Optimum temperature for
growth of common wine yeasts is about 25°C. Temperature control during
alcoholic fermentation is necessary to:
(1) Facilitate yeast growth.
(2) Extract flavours and colours from the skins.
(3) Permit accumulation of desirable by-products.
(4) Prevent undue rise in temperature which kills the yeast cells.
In case of white wine, the juice usually is fermented at about 11-18°C, while in
case of red wine it is fermented at about 18-28°C. Temperature in the lower end
of fermentation gives the wine having straight forward fruit flavours and prevents
undue loss of alcohol. But higher temperature leads to fast and vigorous
fermentation leading to complex characterized wine. Now during the
fermentation process, it is necessary to check the °brix and temperature of the
fermented juice. Then at the end of fermentation SO​2​, Total Acidity, Volatile
Acidity, pH, alcohol and Residual sugar is checked.
Racking
This is one of the essential steps in winemaking i.e. to siphon the wine off the
sediments (lees) into another clean secondary, reattach the fermentation trap, and
repeat after another one or two months and again before bottling.
This procedure is called racking. It is done when necessary, not just two or three
times as stated above. The rule is, as long as there are fresh deposits on the
bottom after a regular interval (30 to 60 days), even if they are just a light
dusting, the wine should be racked. Only when that interval passes and there are
no fresh lees and the specific gravity is 1.000 or lower is the wine ready to be
prepared for bottling.
It is not necessary that the interval between racking be 30 days, 45 days or 60
days, but it should not be less than three weeks. It is perfectly okay to leave the
wine on the lees for three months. Beyond that and the wine enters a danger zone
caused by dead yeast cells breaking down rotting.
While this can cause off-flavours and odours if allowed to go on too long, the
bigger danger is the formation of hydrogen-sulphide gas, which smells like rotten
eggs and can be the death of the wine. But if the lees are stirred every week or so,
neither the off flavours, off odours nor hydrogen-sulphide gas form. Indeed, the
wine is actually improved by extended contact with the lees as long as they are
stirred frequently.
During this entire period, the sulphur dioxide gas released into the wine from
crushed potassium metabisulphite is slowly dissipated through the airlock and its
protective qualities are lost. It is therefore necessary to replenish this protection,
and this is done at every other racking. The new sulphites are added to the
receiving secondary and the wine racked into it.
Clarification and stabilization
The clarification and stabilization of wine in winemaking involves removing
insoluble and suspended materials that may cause a wine to become
cloudy, gassy, form unwanted sediment deposit or tartaric crystals, deteriorate
quicker or develop the assorted wine faults due to
physical, chemical or microbiological instability. These processes may include
fining, filtration, centrifugation, flotation, refrigeration, barrel maturation,
maturation and racking and maturation.
Most of these processes will occur after the primary fermentation and before the
wine is bottled. The exception is for white wine production which will usually
have the must separate from some of the grape skins and particles prior to
fermentation so as to avoid any unwanted maceration. The timing and exact
methods used will vary by producer, depending on the desired finish product such
as a completely bright and clear wine or a wine that still retains some of the
flavour and colour phenols. Some of the materials that are removed from
the must during this stage of winemaking include dead yeast cells (lees), bacteria,
tartrates, proteins, pectin, various tannins and other phenolic compounds, and
pieces of grape skins, pulp, stems and gums. The process of clarification is also
called as fining process. Fining agents may include substances like casein,
gelatine, bentonite, Spanish clay etc. The stabilization process includes chilling in
order to cause the precipitation of potassium bitartrate in the form of crystals. The
process of clarification does, in itself, increase the stability of the wine by
removing some of these particles. Conversely, the process of stabilization can
also increase the clarity and brightness of a wine.
Storage
The storage of wine is very important step of wine making. The storage of wine
basically means ageing of wine. The main purpose of ageing is to develop the
aroma. This is done in two ways.
Oak barrels
This is widely used practice in wine production. White Oak, properly air dried
and toasted, contains perhaps 100 or so compounds those are either water or
ethanol soluble which have effects both on aroma and taste of wine. Wine aged in
small new oak barrels (Barrique) takes on some of the compounds in the barrel,
such as vanillin and wood tannins. The presence of these compounds is dependent
on many factors, including the place of origin, how the staves were cut and dried,
and degree of "toast" applied during manufacture. Wine in barrels is exposed to
small regular amount of oxygen which is the greatest disadvantage of using Oak
barrels. But a series of ageing reactions including polymerization of phenolic
with an accompanying precipitation reaction takes place. Most barrels have
capacity of 225litres. The size is reasonably easy to move around when empty
and provides a good surface area to volume ratio. A barrel of this size is capable
of releasing flavours and tannin into the wine for about 5-6 years and then it
functions as a container.

Filtration
Filtration is a technique used for clarification and microbiological stabilization
was introduced to winemaking only 30-40 years ago. The advantage of filtration
over fining is that it can clarify a young, cloudy wine faster and more efficiently
than fining. It clarifies by removing particles in suspension that cause cloudiness.
Filtration not only clarifies visually, but by removing suspended particles can,
from a sensory standpoint, make the fruit characteristics of a wine clearer and
more vivid. Since some of these particles are yeast and bacteria, filtration plays
an important role in the “microbiological” stability of a wine by eliminating the
risk that these microbes will ferment undetectable quantities of sugar (or other
food sources) still present after bottling.
Filtration works by forcing a cloudy wine through a filter bed consisting of tiny
pores which trap impurities. The most common materials used are cellulose fibres
which are packed together into a pad. As the wine passes through, the fibres trap
particles due to their negative charge and sieve-like effect. How densely the fibres
are packed together determines the pore size and whether the filtration is rough,
medium or sterile. A sterile or membrane filter, the most extreme filtration, is
composed of cellulose fibres compressed to create pores in the filter bed small
enough to entrap yeast and the considerably smaller malolactic bacteria. This
process is carried out exactly before bottling of wine is decided. Filtration is
carried out in 3 stages:
1) Kieselguhr filter 2) Sheet filter
Bottling
The first step in bottling wine is de-palletizing, where the empty wine bottles are
removed from the original pallet packaging delivered from the manufacturer, so
that individual bottles may be handled. The bottles may then be rinsed
with filtered water or air, and may have carbon dioxide injected into them in
attempt to reduce the level of oxygen within the bottle. The bottle then travels to
a corking machine (corker) where a cork is compressed and pushed into the neck
of the bottle. Whilst this is happening the corker vacuums the air out of the bottle
to form a negative pressure headspace. This removes any oxygen from the
headspace, which is useful as O​2​ can ruin the quality of the product by oxidation.
A negative pressure headspace will also counteract pressure caused by
the thermal expansion of the wine, preventing the cork from being forced from
the bottle. Some bottling lines incorporate a fill height detector which reject under
or over-filled bottles, and also a metal detector.
RED WINE ​In
many Indian industries Red wine is prepared using the Zinfandel, Cabernet
sauvignon, Merlot, Shiraz grape variety.
Selection of Grape
Select the grape having good quality with 20-24​0​ Brix, pH 3.35-3.65.
De-stemming
Harvesting is then followed by de-stemming in which the stems are separated
from the grapes to control the tanning level and vegetable aroma.
Chilling of Must
Chilling of must (juice with skin) is necessary process to inhibit the growth of
undesirable micro-organism.it is done at 7-8​0​c. Sometimes tannin is added during
this process.
Cold Maceration
Tannins in grape skins and seeds (the latter being especially harsh) tend to be
more noticeable in red wines, which are macerated (soaked with skins and seeds)
and sometimes fermented while in contact with the skins and seeds to extract the
colour from the skins. Tannins extracted from grapes are condensed tannins,
which are polymers of proanthocyanidinmonomers. Total phenols are extracted
from grape seeds during the fermentation of red wines. The amount of total
phenols increases with increased seed volume and seed contact time.
Yeast Inoculation and Fermentation
When a grape is crushed to get the juice the combination of the yeast and sugar
make alcohol and carbon dioxide. The carbon dioxide gas is released during the
fermentation process Yeast comes from the skin of the grape. A grape on the vine
has a waxy dull finish that yeast and bacteria in the air attach themselves to. The
yeast on the grapes is both wine yeast and wild yeast. When the skins are crushed
and the yeast comes in contact with the sugary juice the fermentation begins.
The colour comes from the skin of the grape. Depending on how long the juice
and the skins are left together is the difference between a rose-coloured wine or
deep ruby red. This fermentation process is closely controlled at commercial
wineries.
Controlled fermentation is when the wild yeast and bacteria is killed off and only
the wine yeast is left to ferment. Yeast is killed by adding specific amounts of
sulphur dioxide to the grape juice. Yeast only works at a specific temperature so
the juice for red wine is kept between 20​O C and 26​0​C.. When the wine maker is
happy with the colour and level of tannins the wine is then drawn from the skins
into a clean vat.
Pressing at 0​0​ Brix
After completed fermentation process, this juice is held as a Press Wine. It has
high levels of tannins and is used to blend in part or whole to the wine achieving
certain characteristics depending on the style of wine.
Malolactic Fermentation
Malolactic fermentation (or sometimes malolactic conversion) is a process of a
change used in winemaking where tart-tasting malic acid, naturally present in
grape must, is converted to softer-tasting lactic acid. Malolactic fermentation
tends to create a rounder, fuller mouth feel. Malolactic conversion is
accomplished by lactic acid bacteria (Lactobacillus), which consume malic acid
to liberate energy. This can occur naturally. However, in commercial wine
making, malolactic conversion typically is initiated by an inoculation of desirable
bacteria. This prevents undesirable bacterial strains from producing off-flavours.
Conversely, commercial winemakers actively prevent malolactic conversion
when it is not desired, to prevent accidental initiation and maintain a tarter, more
acidic profile in the finished wine.
First Racking
Racking is the process of separating clear part from the wine i.e. separating lees
from wine. Fermentation ends after the yeast has eaten all the sugar. At this point
the yeast dies and becomes sediment called lees and sits at the bottom of the vat.
Addition of Preservative (KMS)
Potassium metabisulphite (KMS) is a white crystalline powder that, when added
to wine, forms sulphur dioxide (gas). This colourless [dissolved] gas has
antiseptic and antioxidizing properties that act to preserve a wine from
deterioration. Many microbes are killed by sulphur dioxide due to its antiseptic
action.
Aging/ Micro-oxygenation
The aging of wine, and its ability to potentially improve in quality, 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, colour, mouth feel and
taste of the wine in a way that may be more pleasing to the taster. The ability of a
wine to age is influenced by many factors including grape variety, vintage,
vinicultural practices, wine region and winemaking style. The condition that the
wine is kept in after bottling can also influence how well a wine ages and may
require significant time and financial investment. As red wine ages, the harsh
tannins of its youth gradually give way to a softer mouth feel. During the aging
process, the perception of a wine's acidity may change even though the total
measurable amount of acidity is more of less constant throughout a wine's life.
This is due to the esterification of the acids, combining with alcohols in complex
array to form esters. In addition to making a wine taste less acidic, these esters
introduce a range of possible aromas.
Pad Filtration
Pad filtration process is done by using 30s, 60s and 90s size pads. It filters the 0.5
to 0.45-micron size particle.
Sterile Filtration
Membrane filter is mostly used to sterile filtration. This filtration process
removes totally yeast, bacteria and lees from the wine. And it makes pure and
clear wine.
Bottling and Labelling
Bottling machine is used to for bottling, which is consist of rinser, filler, corking
machine, foil machine, and labelling machine. Most wines are sold in glass
bottles and are sealed using corks. An increasing number of wine production
bottling is done by using alternative closures such as screw caps or synthetic
plastic "corks".
Storage
Wine cellars, or wine rooms if they are above-ground, are places designed
specifically for the storage and aging of wine. In an active wine cellar,
temperature and humidity are maintained by a climate control system. Passive
wine cellars are not climate-controlled, and so must be carefully located. Wine is
a natural, perishable food product; when exposed to heat, light, vibration or
fluctuations in temperature and humidity, all types of wine, including red, white,
sparkling, and fortified, can spoil. When properly stored, wines can maintain their
quality and, in some cases, improve in aroma, flavour, and complexity as they
age. Consensus among wine experts is that the optimal temperature for aging
wine is 55 °F (12.8 °C).
Barrel Aging
Oak introduced in the form of a wine barrel can impart other qualities to the wine
through the process of evaporation and low-level exposure to oxygen.
The use of oak in wine plays a significant role in winemaking and can have a
profound effect on the resulting wine, affecting the color, flavour, tannin profile
and texture of the wine. Oak can come into contact with wine in the form of a
barrel during the fermentation or aging periods. The most typical intentional
flavour elements in wine are those that are imparted by aging in oak casks;
chocolate, vanilla, or coffee almost always come from the oak and not the grape
itself
Tasting of Wine
Wine tasting is the sensory examination and evaluation of wine. Wine aroma
comes from volatile compounds in the wine that are released into the air.
Vaporization of these compounds can be sped up by twirling the wine glass. For
red wines that are already highly aromatic Wines are made up of chemical
compounds which are similar or identical to those in fruits, vegetables, and
spices. The sweetness of wine is determined by the amount of residual sugar in
the wine after fermentation, relative to the acidity present in the wine.
Filtration
After tasting wine filtration is done to prepare pure wine by removing lees yeast
and bacteria, filtration is mostly done by using kieselguhr filter, pad filter and
sterile filter.
Bottling and Labelling
Bottling machine is used to for bottling, which is consist of rinser, filler, corking
machine, foil machine, and labelling machine. Most wines are sold in glass
bottles and are sealed using corks. An increasing number of wine production
bottling is done by using alternative closures such as screw caps or synthetic
plastic "corks"

SPARKLING WINE
Selection of Grape
Select the grape having good quality with 20-24​0​Brix, pH 3.25-3.45 and tartaric
acid range up to 7g/l
Destemming
Harvesting is then followed by de-stemming in which the stems are separated
from the grapes to control the tanning level and vegetable aroma.
Pressing of Grapes
The grapes are crushed by mechanical crushers to break open the skins. For white
wines, this step is bypassed and the grapes are passed directly to the presses.
There are a number of different styles of presses that are used by wine makers but
their overall functionality is the same.
Juice Chilling
This process is done by using Tube and Tube heat exchanger at 7-8​0 c to inhibit
the growth of undesirable micro-organism. And after 14 hr racking is done.
Racking to Empty Tank
The fourth essential step in winemaking is to siphon the wine off the sediments
(lees) into another clean secondary, reattach the fermentation trap, and repeat
after another one or two months and again before bottling. This procedure is
called racking. It is done when necessary, not just two or three times as stated
above.
Fermentation
This process is done in cylindrical stainless-steel tank, which is made up of
chilling coil for maintaining temperature at about 15-16​0 c during fermentation.
Grape juice is simply inoculated with a package of yeast starter culture. Primary
fermentation lasts for approximately one week; during that time most of the
sugar, originally present in the juice is converted to ethanol and yeast cells, with
the evolution of carbon dioxide.
Racking
Again, racking is carried out to separation of the remaining lees. Fermentation
ends after the yeast has eaten all the sugar. At this point the yeast dies and
becomes sediment, called lees, and sits at the bottom of the vat.
Blending
Wine blending is best done just before bulk aging to allow the separate wines to
"make friends" with each other. The goal of blending is to produce the perfect
balance between all of the flavours, acid and tannins present in wine. Blending of
two or more good wine makes an excellent wine.
Cold Stabilisation
Cold stabilization is a process used in winemaking to reduce Tartrate in wine.
This process is done by using cold stabiliser at temperature -4​0​c. These Tartrate
look like grains of clear sand. They are also known as "wine crystals" or "wine
diamonds". They may appear to be sediment in the wine, but they are not. Cold
stabilizing is the process of dropping the temperature of the wine, after
fermentation, to close to freezing for 1-2 weeks. This will cause the crystals to
separate from the wine and stick to the sides of the holding vessel. When the wine
is drained from the vessels, the Tartrate are left behind.
Kieselguhr Filtration
After cold stabilisation kieselguhr filtration is done by passing cold wine through
kieselguhr filter. This process is carried out at 5-micron level.
Secondary Fermentation
Secondary fermentation is done by addition of Yeast, Sugar, and riddling aid in
wine. ​Rather than being a separate, second fermentation, this is most often one
single fermentation period that is conducted in multiple vessels. However, the
term does also apply to procedures that could be described as a second and
distinct fermentation period.
Bottling
Secondary fermentation is carried out by filling yeast, sugar and riddling aid
added wine in bottles.
Ageing on Lees
Wines from Champagne cannot legally be sold until it has aged on the lees in the
bottle for at least 15 months.
Riddling
After aging (a minimum from one and a half to three years), the sediment (lees)
must be consolidated for removal. The bottles undergo a process known as
riddling (remuage in French). In this stage the bottles are placed on special racks
called pupitres. This places the bottles at a 45º with the cork pointed down. Every
few days the bottles are given a slight shake and turn and dropped back into the
pupitres (eventually the angle is increased). The drop back into the rack causes a
slight tap, pushing sediments toward the neck of the bottle. In about 6 to 8 weeks
the position of the bottle is pointed straight down with sediment in the neck of the
bottle.
Disgorging
The removal process is called disgorging (disgorgement in French), and was a
skilled manual process, where the cork and the lees were removed without losing
large quantities of the liquid, and a dosage (a varying amount of additional sugar)
is added. Modern disgorgement is automated by freezing a small amount of the
liquid in the neck and removing this plug of ice containing the lees.
Corking and Wire Hoodin​g
Corking and wire hooding is done by corking and wire hood machine.
1. VEGETABLE SELECTION
Fruits are frequently used by amateur vintners to produce wine but
vegetables are also a delightful option. Many seasonal vegetables blend
 nicely to give a unique taste and flavour to share. First the type of vegetable
wine we wanted to make, was decided. Keeping in mind the time of the
year, seasonal vegetables were chosen. The vegetable selected should be
always fresh and, juicy if possible. Here two types of blended vegetable
wine, one wine with a blend of carrot-beetroot and the other with a blend of
pumpkin-ginger was decided to be made. So, the vegetables selected were
carrot, beetroot, pumpkin and ginger. All of these vegetables are available
fresh in markets of India during late fall and winter. For carrot-beetroot
wine the blend was decided in the ratio 1:10, hence 100 gm beetroot and 1
kg carrot were bought from the market. For the pumpkin-ginger wine the
blend was decided in the ratio 1:20, hence 50 gm ginger and 1 kg pumpkin
were bought from the market. It was made sure that the vegetables selected
are fresh, organic and juiciest of all.

2. WASHING AND SORTING

Vegetables were washed in clean water. Washing water can be chlorinated
by adding 1 teaspoon of bleach to 4.5 litres of water. It was made sure that
all vegetables were ripe and free from bruising. Any rotten or bruised
vegetable should always be thrown away as this would spoil the colour and
flavour of the wine. The vegetables were peeled in the preparation of the
two wine; however, some wine makers may recommend to avoid peeling
depending upon the vegetables used and many other factors. After peeling
the vegetables, they are cut into large chunks and seeds (if any) are
removed, so that the further process becomes easy. Only stainless-steel
peeler and knife should be used to peel and cut the vegetables respectively.
Other metals would discolour the vegetable flesh.

3. GRATING AND CRUSHING

The large chunks of vegetables were grated separately using stainless steel
grater. It was made sure that the vegetable pieces are finely grated so that it
is easy to extract the liquid. The grated vegetables were crushed using a
stainless-steel ladle gently.

4. MUST
After grating and sorting we obtained the must of each vegetable to extract
the juice. At this time the TSS of each vegetable was checked by pressing
 the must, dropping one or two drops of liquid on refractometer and noting
the observation respectively. Then according to the wine required the musts
were mixed with each other. The must of carrot was mixed with must of
beetroot and the must of pumpkin was mixed with must of ginger. Then
again, the TSS of mixed liquid of carrot-beetroot must and
pumpkin-ginger-must was checked using the refractometer.

5. BOILING
Since the vegetables do not have enough water as compared to grapes so
water was added in each must blend in a particular amount (i.e. 1.25 litres
water for each wine respectively). Then, the must blend of both wines were
boiled separately. It was boiled and simmered for 20-25 minutes until the
vegetables and water had been reduced into one liquid. Since there are large
number of microorganisms and wild yeast in the environment, boiling helps
to sterilize the must. Though boiling helps to kill most of the
microorganisms that may be present in the vegetable, too much boiling may
lead to development of off flavours in the must. So, boiling is important, but
it should be done very carefully to avoid development of off flavours.

6. COOLING
After boiling musts of two wine were allowed to cool for one hour as the
quality of wine depends on the temperature at which must is fermented.
Excessive high temperature may be a cause of some stuck fermentations, as
the yeast find it difficult to perform when it’s too hot. On the other hand, if
a must is kept too cool, the fermentation will simply stop. So, using a
thermometer it was checked whether the must blends reached the room
temperature or not.

7. AMELIORATION OF TSS AND FLAVOUR

When wine is made from grapes, they have a perfect balance of sugar,
flavour, juice and other contents that are suitable for perfect fermentation to
make wine. However, in case of fruits and vegetables the perfect balance is
not there hence, there is a need for amelioration in the must or in other
words we can say that there is a need for improvement. Since the
vegetables, have very low amount of TSS as compared to grapes, so a
particular amount of powdered sugar was added in each must mixture
respectively. Few pieces of cinnamon and raisin were added to improve
 flavour. Also, 2-3 tsp of lemon juice was added in each must blend
respectively to maintain the acidity of blends.

OPTIMIZATION OF SUGAR

For Pumpkin-Ginger Wine:

Initial °Brix = 7
Target °Brix = 32
So, Additional °Brix Required = 32-7 = 25
Hence, amount of sugar required to be added = 25*10 = 250 gm/l of juice
Since 1.25 litre of water was already added, so the juice yield was expected
to be anywhere between 1.5 litre – 1.8 litre.
So, assuming juice yield to be approximately 1.7 litre, amount of sugar
added = (250/1000) *1700 = 425 gm

For Carrot-Beetroot Wine:

Initial °Brix = 11
Target °Brix = 40
So, Additional °Brix Required = 40-11 = 29
Hence, amount of sugar required to be added = 290*10 = 290 gm/l of juice
Since 1.25 litre of water was already added, so the juice yield was expected
to be anywhere between 1.7 litre – 1.9 litre.
So, assuming juice yield to be approximately 1.7 litre, amount of sugar
added = (290/1000) *1700 = 493 gm

8. EXTRACTION OF JUICE AND POMACE UTILIZATION

The vegetable juice from the liquidised must was extracted by using muslin
cloth. Vegetable juice from both the blends were kept separated and the
volume was also measured of both blends separately. The pomace left was
kept for drying in a tray drier until completely dried and then by
incorporation of few additives it was utilised as soup premix. The juice
extracted was kept in a conical flask. For carrot-beetroot wine 1.7 litre juice
was extracted and for pumpkin-ginger wine 1.6 litre of juice was extracted.

1. YEAST ADDITION
 The selection and addition of yeast strain for a specific style of vegetable
wine is very important. It is a major key in differentiating a good wine and a
great wine. The most common and easily available yeast generally
associated with wine making is Saccharomyces cerevisiae which is also
used in bread making and brewing. The major issue kept in mind while
addition of yeast to the must was not to sprinkle the dry yeast on the surface
of must directly. So, a calculated amount of yeast was added to warm sterile
water (95-105 F) in a sterilized beaker. The same amount of inch of foam
after half an hour, the mixture was poured into the conical flask and cotton
plugged. The cotton plugged conical flasks were covered with brown paper
and then kept in incubator for 48 hrs.

OPTIMIZATION OF YEAST:

For Pumpkin-Ginger Wine:

● According to professional vintners, we need approximately 1 teaspoon yeast
in 4 litres of juice = 4.2 gm in 4 litres of juice.
● Since we obtained 1.6 litres of juice and 100 ml was kept for raw sample
test, so we had 1.5 litres of juice.
● 1.5 litre of juice was taken in three conical flasks with 500 ml each.
● So, yeast required for each sample = (4.2/4) * 0.5 = 0.52 gm

For Carrot-Beetroot Wine:

● According to professional vintners, we need approximately 1 teaspoon yeast
in 4 litres of juice = 4.2 gm in 4 litres of juice.
● Since we obtained 1.7 litres of juice and 200 ml was kept for raw sample
test, so we had 1.5 litres of juice.
● So, yeast required for the sample = (4.2/4) * 1.5 = 1.57 gm

1. FERMENTATION
​After addition of yeast over the next 48 hours we observed the calm wines
were disturbed by bubbles of carbon dioxide coming to the surface. Left in
cool, dark place, the sweet liquids turned into alcoholic one in short time span
of 14 days. However, to get more alcohol percentage, it was left to ferment
for two more weeks.

1. BASE WINE
 After 28 days of primary fermentation a desired amount of alcohol
percentage
was developed in both the wines respectively. In industrial terms, the wine
obtained after primary fermentation is called base wine. So, our base wine
was
ready for the testing purpose. All the tests were performed with the base
wine.
​However, the base wine left after testing were allowed to go through further
processing so that they mature and give a finer taste

2. FILTRATION AND MATURATION

​Wine becomes cloudy due to the wine yeast. The yeast forms a colony of
huge numbers during the fermentation. The wine yeasts are finer than flour
and add milky look to fermenting wine must. Even though the wine yeast
cells are microscopically tiny and can easily be stirred up by the
fermentation, they settle out through gravity once the fermentation activity
has stopped. Therefore, after four weeks, the two wines were not filtered
and left undisturbed in a temperature-controlled refrigerator to mature.
Though, keeping in a refrigerator slows down the maturation process but at
the same time it prevents the wine to get spoiled in hot and humid weather
of India. The wines were left to mature for two more months in the flasks.

3. CLARIFICATION
​Due to shortage of time the wine was taken out from the refrigerator after
two months that allowed a total maturation period of three months.
The next step was to clarify both carrot-beetroot and pumpkin-ginger
wine. In wine-making, clarification is necessary to remove the insoluble
matter suspended in the wine before bottling. The suspended matter often
include bacteria, phenolic compounds, tannins, pectin, proteins, tartrates,
pulp, skin, dead yeast etc. It can be done by combining two or three process
or even by a single process depending upon the insoluble particles present.
A wine with too much suspended particle appears dull, even if its aroma &
flavour is unaffected. Therefore, some kind of clarification is required for
wine. In our case the two wines were clarified by vacuum filtration process.
A Buchner funnel with filter paper over it was connected to a side arm flask
by means of a neoprene adapter with a tube leading to a vacuum pump. The
vacuum pump helped to speed up the filtration process and make it more
efficient. Thus, the wines were clarified a we got two fine wines of red and
 pale straw colour.

4. BOTTLING AND PASTEURIZATION

The fermentation in the wine needs to be stopped before bottling, otherwise
the yeast would continue to produce gases that may increase the internal
pressure of bottle and can make the bottles explode during storage. To stop
fermentation we can either add chemicals to wine like sulphites, sorbate etc
or use heat. Here, the bottles used were first washed with soap and water
water using brush, then rinsed and dried. They were then warmed in the tray
drier for thirty minutes and allowed to cool for few hours. Then the bottles
were filled with the carrot-beetroot and pumpkin-ginger wine respectively.
The bottles were then covered using aluminium foil and tighten using
strings. They were then kept in a pot filled with water and was made sure
that water level does not exceed the wine level. A digital thermometer was
placed through the foil and inside one of the bottles. Then water was heated
until the temperature inside the bottle reached 74​0 ​C. This temperature kills
the yeast and also kills harmful bacteria such as Salmonella, Listeria and E.
coli. The bottles were then instantly removed from water and allowed to
cool. Then the foils were removed and bottles were sealed using cork.

5. STORAGE
Bottled wines are dramatically affected by environment they are stored in.
The temperature needs to be constant between 7-13​o ​C away from direct
light. The humidity should be between 60-75%. The bottles should not be
disturbed as it may lead to spoilage of wine. So, the wine bottles were kept
cool and dry storage are of R&D Lab where the conditions and temperature
were very much suitable for keeping our carrot-beetroot & pumpkin-ginger
wine.
 Figure 1 Carrot-Beetroot Wine

The wines were prepared with blend of two vegetables. One wine was prepared
with blend of carrot and beetroot while the other was prepared with the blend of
pumpkin and ginger. So, the major vegetables used in preparation of wine were-
1. CARROT
2. BEETROOT
3. PUMPKIN
4. GINGER

CARROT
Data Source: www.healthline.com Image Source: Eminence Kids Foundation
The carrot (​Daucus carota​) is a root vegetable often claimed to be the perfect
health food. It is crunchy, tasty, and highly nutritious. Carrots are particularly, a
good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants.
They also have a number of health benefits. They’re a weight-loss-friendly food
and have been linked to lower cholesterol levels and improved eye health. What’s
more, their carotene antioxidants have been linked to a reduced risk of cancer.
Carrots are found in many colours, including yellow, white, orange, red, and
purple. Orange carrots get their bright colour from beta carotene, an antioxidant
that your body converts into vitamin A. ​Carrots’ water content ranges from
86–95%, and the edible portion consists of around 10% carbs. Carrots contain
very little fat and protein.

The nutrition facts for two small-to-medium raw carrots (100 grams) are:

● Calories: ​41

● Water: ​88%

● Protein: ​0.9 grams

● Carb: ​9.6 grams

● Sugar: ​4.7 grams

● Fiber: ​2.8 grams

● Fat: ​0.2 grams

Carbohydrates
Carrots are mainly composed of water and carbohydrates. The carbohydrates
consist of starch and sugars, such as sucrose and glucose. They are also a
relatively good source of fiber, with one medium-sized carrot (61 grams)
providing 2 grams. Carrots often rank low on the glycaemic index (GI), which is
a measure of how quickly foods raise blood sugar after a meal. Their GI ranges
from 16–60 — lowest for raw carrots, a little higher for cooked ones, and highest
for puréed. Eating low-glycaemic foods is linked to numerous health benefits and
considered particularly beneficial for people with diabetes.

Fibre
Pectin is the main form of soluble fiber in carrots. Soluble fibres can lower blood
sugar levels by slowing down your digestion of sugar and starch. They can also
feed the friendly bacteria in your gut, which may lead to improved health and
decreased risk of disease. What’s more, certain soluble fibres can impair the
absorption of cholesterol from your digestive tract, lowering blood cholesterol.
The main insoluble fibres in carrots are cellulose, hemicellulose, and lignin.
Insoluble fibres may reduce your risk of constipation and promote regular bowel
movements.
 

Vitamins and Minerals

Carrots are a good source of several vitamins and minerals, especially
biotin, potassium, and vitamins A (from beta carotene), K1 (phylloquinone),
and B6.
● Vitamin A:​ Carrots are rich in beta carotene, which your body converts
into vitamin A. This nutrient promotes good vision and is important for
growth, development, and immune function.
● Biotin:​ A B vitamin formerly known as vitamin H, biotin plays an
important role in fat and protein metabolism.
● Vitamin K1:​ Also known as phylloquinone, vitamin K1 is important for
blood coagulation and can promote bone health.
● Potassium:​ An essential mineral, potassium is important for blood
pressure control.
● Vitamin B6:​ A group of related vitamins, B6 is involved in the
 
conversion of food into energy.
Other Plant Compounds
Carrots offer many plant compounds, including carotenoids. These are substances
with powerful antioxidant activity that have been linked to improved immune
function and reduced risk of many illnesses, including heart disease, various
degenerative ailments, and certain types of cancer. Beta carotene, the main
carotene in carrots, can be converted into vitamin A in your body. However, this
conversion process may vary by individual. Eating fat with carrots can help you
absorb more of the beta carotene.
The main plant compounds in carrots are:

● Beta carotene:​ Orange carrots are very high in beta carotene. The
absorption is better (up to 6.5-fold) if the carrots are cooked.
● Alpha-carotene:​ An antioxidant that, like beta carotene, is partly converted
into vitamin A in your body.
● Lutein:​ One of the most common antioxidants in carrots, lutein is
predominantly found in yellow and orange carrots and is important for eye
health.
● Lycopene:​ A bright red antioxidant found in many red fruits and
vegetables, including red and purple carrots, lycopene may decrease your
risk of cancer and heart disease.
● Polyacetylenes:​ Recent research has identified bioactive compounds in
carrots that may help protect against leukaemia and other cancers.
● Anthocyanins:​ These are powerful antioxidants found in dark-coloured
carrots.
Health Benefits of Carrots
Much of the research on carrots has focused on carotenoids.
Reduced Risk of Cancer
Diets rich in carotenes may have a protective effect against several types of
cancer.​ ​This includes prostate cancer, colon cancer and stomach cancer​.
Women with high circulating levels of carotenoids may also have a reduced risk
of breast cancer. Dated research suggested that carotenoids could protect against
lung cancer, but newer studies have not identified a correlation.
Lower blood cholesterol

High blood cholesterol is a well-known risk factor for heart disease.

Intake of carrots has been linked to lower cholesterol levels.

Weight loss

As a low-calorie food, carrots can increase fullness and decrease calorie intake in
subsequent meals. For this reason, they may be a useful addition to an effective
weight loss diet.

Eye health
Individuals with low vitamin A levels are more likely to experience night
blindness, a condition that may diminish by eating carrots or other foods rich in
vitamin A or carotenoids. Carotenoids may also cut your risk of age-related
macular degeneration

BEETROOT
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Beetroot (​Beta vulgaris​) is a root vegetable also known as red beet, table beet,
garden beet, or just beet. Packed with essential nutrients, beetroots are a great
source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C.
Beetroots and beetroot juice have been associated with numerous health benefits,
including improved blood flow, lower blood pressure, and increased exercise
performance. Many of these benefits are due to their high content of inorganic
nitrates.Beetroots are delicious raw but more frequently cooked or pickled. Their
leaves known as beet greens can also be eaten. There are numerous types of
beetroot, many of which are distinguished by their color — yellow, white, pink,
or dark purple. Beets mainly consist of water (87%), carbohydrates (8%), and
fiber (2–3%). One cup (136 grams) of boiled beetroot contains fewer than 60
calories, while 3/4 cup (100 grams) of raw beets boasts the following nutrients:
● Calories: ​43
● Water: ​88%
● Protein: ​1.6 grams
● Carbs: ​9.6 grams
● Sugar: ​6.8 grams
● Fiber: ​2.8 grams
● Fat: ​0.2 grams
Carbohydrates
Raw or cooked beetroot offers about 8–10% carbs. Simple sugars such as glucose
and fructose make up 70% and 80% of the carbs in raw and cooked beetroots,
respectively. Beetroots are also a source of fructans short-chain carbs classified as
FODMAPs. Some people cannot digest FODMAPs, causing unpleasant digestive
symptoms. Beetroots have a glycemic index (GI) score of 61, which is considered
medium. The GI is a measure of how fast blood sugar levels rise after a meal. On
the other hand, the glycemic load of beetroots is only 5, which is very low. This
means that beetroots should not have a major effect on blood sugar levels because
the total carb amount in each serving is low.
Fiber
Beetroots are high in fiber, providing about 2–3 grams in each 3/4-cup
(100-gram) raw serving. Dietary fiber is important as part of a healthy diet and
linked to a reduced risk of various disease.
Vitamins and Minerals
Beetroots are a great source of many essential vitamins and minerals.
● Folate (vitamin B9)-​ One of the B vitamins, folate is important for normal
tissue growth and cell function. It’s particularly necessary for pregnant
women.
● Manganese-​ An essential trace element, manganese is found in high
amounts in whole grains, legumes, fruits, and vegetables.
● Potassium-​A diet high in potassium can lead to reduced blood pressure
levels and positive effects on heart health.
● Iron.​ An essential mineral, iron has many important functions in your body.
It’s necessary for the transport of oxygen in red blood cells.
● Vitamin C-​ This well-known vitamin is an antioxidant that is important for
immune function and skin health.
Other Plant Compounds
Plant compounds are natural plant substances, some of which may aid health.
The main plant compounds in beetroots are:
● Betanin. ​Also called beetroot red, betanin is the most common pigment in
beetroots, responsible for their strong red color. It is believed to have
various health benefits.
 ● Inorganic nitrate.​ Found in generous amounts in leafy green vegetables,
beetroots, and beetroot juice, inorganic nitrate turns into nitric oxide in your
body and has many important functions.
● Vulgaxanthin.​ A yellow or orange pigment found in beetroots and yellow
beets.
Inorganic Nitrates
Inorganic nitrates include nitrates, nitrites, and nitric oxide. Beetroots and
beetroot juice are exceptionally high in nitrates. However, debate has swirled
around these substances for a long time. Some people believe that they’re harmful
and cause cancer, while others believe the risk is mostly associated with nitrites
in processed meat. Most dietary nitrate (80–95%) comes from fruits and
vegetables. On the other hand, dietary nitrite comes from food additives, baked
goods, cereals, and processed or cured meats. Research shows that diets rich in
nitrites and nitrates can have positive health effects, including lower blood
pressure levels and decreased risk of many diseases.Your body can convert
dietary nitrates such as those from beetroots into nitric oxide. This substance
travels through your artery walls, sending signals to the tiny muscle cells around
your arteries and telling them to relax. When these muscle cells relax, your blood
vessels dilate and blood pressure goes down.
 
Health Benefits of Beetroots
Beetroots and beetroot juice have many health benefits, especially for heart health
and exercise performance.
Lower Blood Pressure
Eating fruits and vegetables rich in inorganic nitrates may cut your risk of heart
disease by lowering blood pressure and increasing nitric oxide formation. Studies
show that beetroots or their juice can reduce blood pressure by up to 3–10 mm Hg
over a period of a few hours. Such effects are likely due to increased levels of
nitric oxide, which causes your blood vessels to relax and dilate.
Increased Exercise Capacity
Dietary nitrates have been shown to reduce oxygen use during physical exercise
by affecting the efficiency of mitochondria, the cell organs responsible for
producing energy. Beets and their juice are often used for this purpose because of
their high inorganic nitrate content. Consumption of beetroots may improve
running and cycling performance, increase stamina, boost oxygen use, and lead to
better exercise performance overall.
PUMPKIN
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Pumpkin is an incredibly nutritious food. It is nutrient-dense, meaning it has lots

of vitamins and minerals and relatively few calories. One cup of cooked pumpkin
provides:
● Calories:​ 49
● Carbs:​ 12 grams
● Fibre:​ 3 grams
● Protein:​ 2 grams
● Vitamin K:​ 49% of the RDI
● Vitamin C:​ 19% of the RDI
● Potassium:​ 16% of the RDI
● Copper, manganese and riboflavin:​ 11% of the RDI
● Vitamin E:​ 10% of the RDI
● Iron:​ 8% of the RDI
● Folate:​ 6% of the RDI
● Niacin, pantothenic acid, vitamin B6 and thiamine:​ 5% of the RDI
It's also exceptionally high in beta-carotene, a powerful antioxidant.
Beta-carotene is a type of carotenoid that turns into vitamin A in the body.
 
Major Health Benefits
Most of a pumpkin's health benefits come from its micronutrient content and the
fact that it's a fibre-filled, low-carb fruit. While there aren't many studies on
pumpkin specifically, it is high in several nutrients that have established health
benefits.
Immunity
Pumpkin gives you a hefty dose of beta-carotene, which is partially converted
into vitamin A. Vitamin A can help your body fight off infections. Recent
research has shown that vitamin A is particularly important for strengthening the
intestinal lining, making it more resistant to infections. Other micronutrients in
pumpkin also help promote immunity, including vitamins C and E, iron and
folate.
Eye Health
First, it's rich in beta-carotene, which helps keep your vision sharp by helping the
retina absorb light. Second, the combination of other vitamins and minerals in
pumpkin may protect against age-related macular degeneration. One study found
that people with age-related macular degeneration could slow its progression by
taking a supplement containing zinc, vitamin C, vitamin E, beta-carotene and
copper. While that study used a supplement, you can find all of these nutrients in
pumpkin, although in smaller amounts.
Healthy Skin
The antioxidants found in pumpkin are important for skin health. These include
beta-carotene and vitamins C and E. Beta-carotene, in particular, may protect
your skin from the sun's damaging UV rays. Eating foods with beta-carotene can
also help improve the appearance and texture of skin.
Heart Health
Pumpkin has specific nutrients that are good for heart health. The fibre, vitamin C
and potassium found in it can help improve blood pressure and cholesterol levels.
Metabolic Syndrome
Eating foods rich in beta-carotene, such as pumpkin, may help lower your risk of
metabolic syndrome. Metabolic syndrome is a cluster of symptoms associated
with abdominal obesity. These include high blood pressure, poor blood sugar
control and elevated triglyceride levels — factors that raise your risk of heart
disease and diabetes.
GINGER
Data Source: www.everydayhealth.com, www.foodofy.com Image Source: Google Images

Ginger not only adds delicious flavour to food — it’s also full of nutrients. People
have been using the root for cooking and healing for thousands of years. Ancient
writings from Rome, Greece, China, and Arab countries all describe ginger’s uses
as a medicine. It was especially popular in Asian medicine as a treatment for
stomach issues, including nausea and diarrhoea. Other traditional medical uses
for ginger include treating muscle and joint pain, cold and flu symptoms, stomach
pain, menstrual cramps, and skin burns. Today, people still consider ginger a
natural way to soothe an upset stomach, and there’s research to back up its health
benefits. Ginger is also used in tons of modern recipes.

Ginger Nutrition Facts A

Weight:​ 100 g

Nutrients Amount
Basic Components
Proteins 1.8 g
Water 78.9 g
Ash 0.8 g
Phytosterols 15 mg
Calories
Total Calories 80
Calories from Carbohydrates 68
Calories from Fats 6.3
Calories from Proteins 5.1

Carbohydrates
Total Carbohydrates 18 g
Dietary Fibre 2g
Sugar 1.7 g

Fats & Fatty Acids

Total Fat 750 mg
Saturated Fat 203 mg
Monounsaturated Fat 154 mg
Polyunsaturated Fat 154 mg
Omega-3 Fatty Acids 34 mg
Omega-6 Fatty Acids 120 mg

Vitamins
Vitamin C 5 mg
Vitamin E 260 mcg
Vitamin K 0.1 mcg
Thiamine 25 mcg
Riboflavin 34 mcg
Niacin 750 mcg
Vitamin B6 160 mcg
Folate 11 mcg
Pantothenic Acid 203 mcg
Choline 28.8 mg

Minerals
Calcium 16 mg
Iron 600 mcg
Magnesium 43 mg
Phosphorus 34 mg
Potassium 415 mg
Sodium 13 mg
Zinc 340 mcg
Copper 226 mcg
Manganese 229 mcg
Selenium 0.7 mcg

Health Benefits of Ginger

1. Ginger is known to have carminative properties and hence, is used for
calming troubled stomach and providing relief to bloating and gastric
problems.
2. Ginger is very helpful in cases of cough and itchiness of the throat by
stimulating the secretion of mucus, thereby alleviating the problem.
3. Since ginger promotes mucus secretion, it further prevents the development
of ulcers and unwanted holes along the lining of the stomach.
4. Ginger has several anti-viral, anti-toxics, and anti-fungal properties, and is
very effective in preventing and treating common cold.
5. It is very helpful in several cases of nausea, caused due to seasickness,
morning sickness, motion sickness and as a side effect of chemotherapy.
6. Ginger has anti-inflammatory properties and can be very effective in the
treatment of rheumatoid arthritis, osteoarthritis and various other muscular
disorders. Studies have proved that the chemical components of ginger
inhibit the biosynthesis of prostaglandins which are responsible for causing
inflammation.
7. Ginger contains special enzymes which enhance the catalysis of proteins in
the food, thus helping in digestion and prevention of cramps and diarrhoea.
8. Researches indicate that ginger helps in lowering cholesterol levels and
prevents the formation of blood clots.
9. Ginger contains gingerols, which are responsible for its distinctive flavour
and they also help in preventing the growth of human colorectal cancer
cells.
Wine assessment is the sensory examination and evaluation of wine. While the
practice of wine assessment is as ancient as its production, a more formalized
methodology has slowly become established from the 14th century onwards.
Modern, professional wine tasters use a constantly evolving specialized
terminology which is used to describe the range of perceived flavors, aromas and
general characteristics of a wine. More informal, recreational assessment may use
similar terminology, usually involving a much less analytical process for a more
general, personal appreciation. Results that have surfaced through scientific blind
wine assessment suggest the unreliability of wine assessment in both experts and
consumers, such as inconsistency in identifying wines based on region and price.
The results of the four recognized stages to wine assessment/ tasting:
● appearance
● "in glass" the aroma of the wine
● "in mouth" sensations
● "finish" (aftertaste)
– are combined in order to establish the following properties of a wine:

● complexity and character

● potential (suitability for aging or drinking)
● possible faults

To ensure impartial judgment of a wine, it should be served blind – that is,

without the taster(s) having seen the label or bottle shape. Blind tasting may also
involve serving the wine from a black wine glass to mask the color of the wine. A
taster's judgment can be prejudiced by knowing details of a wine, such as
geographic origin, price, reputation, color, or other considerations. Scientific
research has long demonstrated the power of suggestion in perception as well as
the strong effects of expectancies. For example, people expect more expensive
wine to have more desirable characteristics than less expensive wine. When given
wine that they are falsely told is expensive they virtually always report it as
tasting better than the very same wine when they are told that it is inexpensive.[8]
French researcher Frédéric Brochet "submitted a mid-range Bordeaux in two
different bottles, one labelled as a cheap table wine, the other bearing a grand cru
etiquette." Tasters described the supposed grand cru as "woody, complex, and
round" and the supposed cheap wine as "short, light, and faulty."
The vegetable wines prepared by us were also assessed on the same parameters as
stated above to come to a conclusion of complexity, character, potential and
possible faults. The below assessment on various factors is the summary of
assessment done by our project mates, classmates as well as mentors.
1. APPEARANCE
Appearance of both pumpkin-ginger wine and carrot-beetroot wine were
quite appealing to the tasters. The carrot-beetroot wine was red and clear
giving the feel of vintage red wine served in a glass. It looked clear and free
of insoluble particles. The same happened with our pumpkin-ginger wine, it
was pale- straw in colour and gave the feeling of vintage white wine served
in a glass. Thus, though we had two types of vegetable wine served in glass
but it looked as if two types of grape-based wine, one red wine and the other
white wine were served on the table.

2. AROMA
 The aroma of both the wines were quite mild but sweet. Both the wines gave
a strong and fresh base wine aroma which continued with aroma of the
stronger ingredient and at the end gave a sweet note of milder ingredient,
that indicated a perfect mild sweet wine was served on the table. In case of
carrot-beetroot wine, it started with mild base wine aroma continued with
aroma of beetroot and ended with a sweet note of carrot. In case of pumpkin
ginger wine, it started with a strong base wine aroma continued with spicy
aroma of ginger and at last ended with sweet notes of pumpkin. Thus, we
had one mild sweet wine and one strong and spicy sweet wine prepared with
such healthy ingredients.

3. SENSATIONS
Though both the wines were sweet with mild alcohol. Their sensations were
very different from each other. The carrot-beetroot wine gave a sensation of
thick, sugary and bitter liquid. On the other hand, pumpkin ginger wine gave
a sensation of soft, clear and spicy liquid. However, both the wine sensations
were unique in their own way and had their own praises.

4. AFTERTASTE
The aftertaste of both the wines gave the hint that they were not ordinary
wines, but country wines prepared from vegetable to provide a healthy
option wine lover. In case of carrot-beetroot wine, the taste was fruity sweet
with carrot flavour but what lasted was the mildly alcoholic but earthy and
little bitter taste of beetroot. In case of pumpkin-ginger wine the taste was
earthy sweet with pumpkin flavour but what lasted was the moderately
alcoholic but woody, pungent and spicy taste of ginger. Thus, the
combinations complimented each other in terms of both taste and aftertastes.

5. OTHER FACTORS
Apart from appearance, aroma, sensation and after taste many other factors
play a very important role in preparation of a perfect country wine. They
include the first and foremost important factor that is alcohol percentage,
then ph, acidity, brix, total sugar and residual sugar etc. For these factors
proper laboratory tests were conducted and the results were noted. Though, a
proper laboratory experiment can only give the result about these factors but
sometimes the sensory assessment also evaluates these factors accurately to
some extent. From the level of carbon formation only it was visible that the
pumpkin-ginger wine would be more alcoholic than the carrot-beetroot wine.
 The ph and acidity of both the wine samples would be very close and in
desired range, which was concluded with the aroma coming from both the
wines. By tasting both the wines it was concluded that carrot-ginger wine
had more residual sugar than the pumpkin-ginger wine. The laboratory
experiments when conducted proved that the above conclusions were very
much accurate. Thus, assessment of wine plays a very important role in
winemaking.

TEST 1: PRELIMINARY TEST FOR DETECTION OF METHANOL

THEORY
Methanol is one of a host of alcohols normally produced during the fermentation
of carbon-based compounds. An alcohol is basically a water atom (H​2​0) with one
of the hydrogen atoms replaced by a chain of carbons and their attached hydrogen
atoms. Methanol (CH ​3​OH) is the simplest alcohol with a chain consisting of a
carbon atom with three hydrogen atoms attached. Ethanol (CH​3 CH​2​OH), the
intoxicating ingredient in beer and other alcoholic beverages, has a chain that's
twice as long. Methanol can be distilled from fermented wood, so you may know
it as wood alcohol. It's an ingredient in commercial products like antifreeze, glass
cleaner, and paint thinners, but many people regularly drink other, more
innocuous products that contain methanol. Methanol is found naturally in fruit
juice and distilled spirits such as whiskey, wine, and beer. A typical glass of wine
contains a small amount of methanol, from 0.0041 to 0.02 percent by volume. In
comparison, the same glass will have about 10-15 percent ethanol. Methanol is
much sweeter than ethanol, and even a small amount adds flavor to these
beverages. This sweetness is what makes methanol attractive to use in an artificial
sweetener. All alcohols are toxic to some degree, but the dark side of methanol
lies in the metabolites produced during its breakdown in the body. The same set
of enzymes digest both methanol and ethanol. This stepwise degradation
eventually yields the final products of carbon dioxide and water. The process
prevents ethanol from building up to toxic levels in the body. But the small
difference in the structures of the ethanol and methanol molecules means that the
intermediate steps of the same process turn methanol into compounds that are far
more dangerous than methanol itself!
In the first enzymatic reaction, methanol is broken down into formaldehyde. If
you've ever dissected a frog in biology class, you may have witnessed one of the
many uses of this chemical. Formaldehyde reacts with the amino acids in
proteins. Proteins are chains of amino acids that fold to form very unique
structures. The way these chains fold gives proteins the proper shape and the
flexibility to interact with other molecules. Formaldehyde diffuses into tissues
and cells where it forms crosslinks between different amino acids. The protein is
stuck rigidly in whatever conformation it was in and is no longer able to carry out
any reactions! This property makes formaldehyde useful for a number of
chemical processes that fix things in a particular state. Some examples are:
Embalming, leather tanning, corrosion prevention, wood finishing
Formaldehyde may also cause cancer in humans, but this requires long-term
exposure. Formaldehyde doesn't stick around long in your body because it is so
rapidly metabolized to formic acid by the second enzyme in this metabolic
pathway. Formic acid is also extremely toxic to humans. It disrupts the function
of a cell's mitochondria. Mitochondria normally serve as the "powerhouse of the
cell" and disrupting their function is like abruptly shutting down a nuclear reactor.
Not only do all the cellular processes stop for lack of energy, but the cells
themselves are blown apart by a massive accumulation of different molecules
involved in energy production. The cells that make up the optic nerve are
exquisitely sensitive to formic acid, which is why blindness is so closely
associated with methanol poisoning.
REAGENTS REQUIRED
1.Potassium Dichromate (1 N)
2.Sulphuric Acid
PROCEDURE
6. Firstly 4.9 gm of potassium dichromate was taken mixed in beaker
containing distilled water distilled water and volume was made up to 100
ml to make solution.
7. From, that 100 ml solution of potassium dichromate, 8 ml solution was
taken in a test
8. Then, 4 ml H​2​SO4​, was
​ added in the test tube and mixed.
9. In that mix, 10-15 drops of sample were added.
10. Then, we observed the smell coming from mix. If it was a fruity smell, it
indicated presence of ethanol whereas if it was pungent smell, then it
indicated presence of methanol in the alcohol sample.
OBSERVATION
From all the samples of pumpkin-ginger wine and carrot-beetroot wine, fruity
smell was coming after performing the test.
RESULT
Since all the samples gave fruity smell, it indicated that alcohol samples
contained ethanol in larger amount and methanol in negligible amount.

TEST 2: ETHANOL CONFIRMATION BY IODOFORM TEST

Ethanol is the principal organic by-product in fermentation and is crucial in the
stability, aging and sensory properties of wine. Ethanol is created during the
fermentation process by yeast consuming the sugar in the grapes which creates
two by-products, Ethanol and Carbon Dioxide. Usually wine contains between
7-15% ethanol which is higher than most alcohols due to the higher concentration
of sugar in grapes. The factors that control ethanol production in wine are: sugar
content temperature and yeast strain. Naturally abundant, quantitative
determination of ethanol is important in the manufacture of intoxicating wines,
beers and spirits. Ethanol testing is vitally important to obtain accurate ethanol
measurements as all grades and qualities of most beers and wines are based
primarily on the alcohol content in wine it is necessary for grading of the vintage
with amounts exceeding >17.5% (v/v) indicating supplementation.
PRINCIPLE
Methanol and ethanol can be distinguished from each other by the fact that
ethanol in contrast to methanol reacts with alkaline iodine/potassium iodide
solution forming a yellow precipitate. The yellow precipitate consists of
tri-iodomethane, which can be shown to be a halogenated alkane by the Bilstein
test.
Iodine reacts in alkaline solution with methylene groups which contain a
neighbouring hydroxyl or carbonyl group under the formation of triiodoalkanes.
By the reaction with ethanol, one of the products is triiodomethane (iodoform),
which precipitates out as a yellow solid:
CH​3​CH​2​OH+4I​2​ +6NaOH → CHI​3​ +HCOONa+5NaI+5H2O
As methanol does not contain such groups, it cannot react to triiodomethane
under the given conditions.
REAGENTS
Ethanol sample, Potassium Iodide ​/ ​Iodine Solution, Copper wire, Sodium
Hydroxide Pellets
PROCEDURE
1. The test tubes were numbered 1and 2.
2. Put 1 ml of carrot-beetroot wine in the first test tube,1ml of pumpkin
-ginger wine in the second one.
3. Two ml of dilute sodium hydroxide solution was added to each of the wine
samples in the test tubes.
4. The test tube was shake carefully, until the liquids were completely mixed.
5. The solution of iodine in aqueous potassium iodide was added drop wise
until each liquid has a weakly brown colour.
6. The beaker was half filled with hot water and the test tubes were placed in it
for five minutes.
7. Then the test tubes were put in the test tube rack next to each other.
8. When they cooled down, the content of the test tubes was filtered.
 9. Some of the residue from each filter were scratched and put on a strip of
copper foil and Beilstein test was carried out.

OBSERVATION
a) In both the test tubes a sweet-smelling, yellow precipitate forms after a
short time.
b) When the residue of both the test tubes from each filter was heated on the
copper strip respectively, it coloured the flame green both the time.

RESULT
Ethanol present in both the wine samples reacted with alkaline iodine/potassium
iodide solution forming a yellow precipitate whose sweet smell suggested that it
was a halogenated alkane. This was confirmed by the positive result of the
Beilstein in test.

Samples of wine in test tubes Residue after filtration

TEST 3: DETERMINATION OF TOTAL ACIDITY BY TITRATION

THEORY
Total acidity is an acidity measurement for wine and other foods that is most
useful in determining acid content for sensory description. A titration of sorts is
performed in the mouth of the consumer, where basic saliva meets the wine/food
and causes increased flow. The total acidity assessment can be performed in a
number of ways, but the most common method is taking a sample of the
wine/food (often 10ml) and titrating with an alkali solution (usually 0.1N NaOH)
to an endpoint using phenolphthalein indicator. It is worth noting that the TA
found is less than (70-80% of) what is expected from the analytical tartaric and
malic acid concentrations. Total acidity has no known effect on chemical or
enzyme reactions or microbial activity. That is not to say that the acid content in
wine has no effect on microbial flora and vice versa. Malolactic acid bacteria, as
their name implies, can convert malic acid to lactic acid, thus deacidifying the
product. Also, since acidity in wine is correlated with pH, and because microbes
are to some extent pH sensitive, it can be important in microbial stability.

PRINCIPLE
T​ itration is a quantitative chemical analysis. It is used to determine an unknown
concentration of a known substance in a sample. The basic principle of the
titration is the following: A solution - a so called titrant or standard solution - is
added to sample to be analysed. The titrant contains a known concentration of a
chemical which reacts with the substance to be determined. The titrant is added
by means of a burette. A burette is a device which allows to exactly measure the
quantity (volume) of the titrant added. Due to the chemical reaction taking place
in the sample to be analysed, the characteristics of the sample changes.
This change of the characteristics can be detected either by a so-called colour
indicator or a sensor: ​A colour indicator changes its colour as soon as all the
substance contained in the sample has reacted with the titrant added. ​A sensor
shows a significant change in the signal measured as soon as all the substance
contained in the sample has reacted with the titrant added. The concentration of
the substance contained in the sample can then be calculated based on the volume
of the titrant which was required to add until all the substance had reacted.
EQUIPEMENT

1) Volumetric pipettes – 10ml

2) Burette
3) Conical flask
4) Ph meter
REAGENTS

1) 0.1N NaOH solution.

2) Phenolphthalein indicator
PROCEDURE

1) 10 ml of wine sample was taken in a conical flask.

2) 5-6 drops of Phenol red indicator were added in 100 ml distilled water to
prepare a solution and then it was neutralized with 0.1 (N) NaOH until it turned
light pink.

3) Then 40 ml of the neutralized solution was added to 10 ml of wine sample to

make it 50 ml.

4) The solution was then taken in beaker and kept on a hot plate. In the solution a
magnetic stirrer was kept inside to promote aeration.

5) It was titrated against 0.1 (N) NaOH solution until end point was pink colour
(in case of pumpkin-ginger wine) and grey colour (in case of carrot-beetroot
wine).

OBSERVATION

SI NO. SAMPLE BURETTE READING

1 Pumpkin-Ginger Wine Sample 1 4.5
2 Pumpkin-Ginger Wine Sample 2 4.2
3 Pumpkin-Ginger Wine Sample 3 5.3
4 Pumpkin-Ginger Wine Sample (Raw) 0.9
5 Carrot-Beetroot Wine Sample 4.6
6 Pumpkin-Ginger Wine Sample (Raw) 0.7

CALCULATION

The total acidity was calculated by using the following formulae:

Total Acidity (g/l) = Burette reading *0.75
Where,
N = Normality of NaOH solution B.R = Burette reading
So, total acidity of the samples is calculated as follows:
Total acidity of pumpkin-ginger wine sample 1 = 4.5*0.75 = 3.375 g/l
Total acidity of pumpkin-ginger wine sample 2 = 4.2*0.75 = 3.15 g/l
Total acidity of pumpkin-ginger wine sample 3 = 5.3*0.75 = 3.975 g/l
Total acidity of pumpkin-ginger wine raw sample = 0.9*0.75 = 0.675 g/l
Total acidity of carrot-beetroot wine sample = 4.6*0.75 = 3.45 g/l
Total acidity of carrot beetroot raw sample = 0.7*0.75 = 0.525 g/l

RESULT
SI NO. SAMPLE TOTAL ACIDITY (g/l)
1 Pumpkin-Ginger Wine Sample 1 3.375
2 Pumpkin-Ginger Wine Sample 2 3.15
3 Pumpkin-Ginger Wine Sample 3 3.975
4 Pumpkin-Ginger Wine Sample (Raw) 0.675
5 Carrot-Beetroot Wine Sample 3.45
6 Pumpkin-Ginger Wine Sample (Raw) 0.525

​OBSERVATION AFTER TITRATION OF PUMPKIN-GINGER WINE

TEST 4: DETERMINATION OF ALCOHOL USING HYDROMETER

THEORY
The degree of alcohol in any given glass of wine is equivalent to its percentage by
volume, and is often referred to as ‘ABV’ (or alcohol by volume). Alcohol levels
in wine are directly correlated with the amount of sugar that's developed in the
grapes at harvest time: the higher the sugar levels, the higher the potential
alcohol. This doesn't mean higher alcohol wines are sweeter, though sometimes
this is the case. Rather, yeast consumes the sugar and converts it into alcohol
during fermentation. The style (or varietal) of wine, the climate where the grapes
were gown, and the winemaking/fermentation process are all key factors in
determining both the sugar content of the grapes ​and the amount of alcohol in
your bottle. The average glass of wine contains around 11% to 13% alcohol, but
bottles range from as little as 5.5% alcohol by volume to as much as around 20%
ABV. When tasting a wine, you'll notice alcohol comes through as heat in your
back of your mouth or throat. A higher ABV wine will taste warmer and bolder;
almost like a slight burning sensation on your palate. According to experts, the
alcohol content of wine has spiked considerably in recent years. “There’s
pressure on winemakers from critics for intense flavours, and that means riper
grapes,” explains Marnie Old, the former director of wine studies at the French
Culinary Institute, in New York City, and a co-author of He Said Beer, She Said
Wine. “So, during the past few years, winemakers have been leaving grapes on
the vines well after they would typically be picked, and that translates into
fuller-bodied wines and more alcohol.” Thanks to scientific advances in farming,
it’s now less risky to postpone a harvest. Warmer climates also play a role, so a
Riesling from California is going to be much more potent than a traditional one
from a cooler climate, like Germany.

WORKING PRINCIPLE OF HYDROMETER

A hydrometer is an instrument used for measuring the relative density of liquids
based on the concept of buoyancy. They are typically calibrated and graduated
with one or more scales such as specific gravity. A hydrometer usually consists of
a sealed hollow glass tube with a wider bottom portion for buoyancy, a ballast
such as lead or mercury for stability, and a narrow stem with graduations for
measuring. The liquid to test is poured into a tall container, often a graduated
cylinder, and the hydrometer is gently lowered into the liquid until it floats freely.
The point at which the surface of the liquid touches the stem of the hydrometer
correlates to relative density. Hydrometers can contain any number of scales
along the stem corresponding to properties correlating to the density.
Hydrometers are calibrated for different uses, such as a lactometer for measuring
the density (creaminess) of milk, a saccharometer for measuring the density of
sugar in a liquid, or an alcoholometer for measuring higher levels of alcohol in
spirits.
The hydrometer makes use of Archimedes' principle: a solid suspended in a fluid
is buoyed by a force equal to the weight of the fluid displaced by the submerged
part of the suspended solid. The lower the density of the fluid, the deeper a
 hydrometer of a given weight sinks; the stem is calibrated to give a numerical
reading.

PROCEDURE

1. A cup of wine was measured

2. A measuring cylinder was taken and filled up to 2 inches from the top.
3. The hydrometer was inserted.
4. Then, the hydrometer floated in the liquid and bobbed up and down. A little
spin was given to shake off any bubbles present.
5. We for the hydrometer to come to a stop.
6. We looked where the liquid intersects the markings on the hydrometer.
Since, our hydrometer also had ABV% readings, so without any
calculations we directly noted down ABV% of all the samples for day 7,
day 14, day 21 and finally for day 28.

Checking ABV% of Pumpkin-Ginger Wine using Hydrometer

OBSERVATION

SI NO. SAMPLES DAY 7 DAY 14 DAY 21 DAY 28

(ABV%) (ABV%) (ABV%) (ABV%)

1. Pumpkin-Ginger Wine Sample 1 1% 3% 4% 9%

2. Pumpkin-Ginger Wine Sample 2 2% 4% 5% 5%
3. Pumpkin-Ginger Wine Sample 3 1% 2% 3% 13%
4. Carrot-Beetroot Wine Sample 2% 2% 3% 4%

RESULT

● So, after 28 days of fermentation we obtained pumpkin-ginger wine sample

1, 2 and 3 with ABV% of 9%, 5% and 13% respectively.
● In carrot-beetroot wine after 28 days of fermentation we obtained ABV% of
4%.

Checking ABV% of Carrot-Beetroot Wine using Hydrometer

TEST 5: DETERMINATION OF POLYPHENOL CONTENT BY

FOLIN-CIOCALTEU ASSAY METHOD

THEORY
The ​phenolic content in wine refers to the phenolic compounds—​natural phenol
and ​polyphenols​—in ​wine​, which include a large group of several hundred
chemical compounds that affect the ​taste​, ​colour and ​mouthfeel of wine. These
compounds include ​phenolic acids​, ​stilbenoids​, ​flavanols​, ​dihydroflavonols​,
anthocyanins​, ​flavanol monomers (​catechins​) and ​flavanol polymers
(​proanthocyanins​). This large group of natural phenols can be broadly separated
into two categories, ​flavonoids and non-flavonoids. Flavonoids include the
anthocyanins and ​tannins which contribute to the colour and mouthfeel of the
wine. The non-flavonoids include the ​stilbenoids such as ​resveratrol and ​phenolic
acids​ such as ​benzoic​, ​caffeic​ and ​cinnamic​ acids.
Wine simple phenols are further transformed during wine aging into complex
molecules formed notably by the condensation of proanthocyanidins and
anthocyanins, which explains the modification in the color. Anthocyanins react
with catechins, proanthocyanidins and other wine components during wine aging
to form new polymeric pigments resulting in a modification of the wine color and
a lower astringency. Average total polyphenol content measured by the Folin
method is 216 mg/100 ml for red wine and 32 mg/100 ml for white wine. The
content of phenols in rosé wine (82 mg/100 ml) is intermediate between that in
red and white wines. In winemaking, the process of maceration or "skin contact"
is used to increase the concentration of phenols in wine. Phenolic acids are found
in the pulp or juice of the wine and can be commonly found in white wines which
usually do not go through a maceration period. The process of oak aging can also
introduce phenolic compounds into wine, most notably vanillin which adds
vanilla aroma to wines

PRINCIPLE
​A Phenolic Quantification Assay is based on Folin-Ciocalteu method. The FC
reagent contains phosphomolybdic/ phosphotungstic acid complexes3. The
method relies on the transfer of electrons in alkaline medium from phenolic
compounds to form a blue chromophore constituted by a phosphotungstic/
phosphomolybdenum complex where the maximum absorption depends on the
concentration of phenolic compounds. The reduced Folin-Ciocalteu reagent is
detectable with a spectrophotometer in the range of 690 to 710 nm. The reaction
temperature has been used to reduce the time necessary to attain the maximum
color (T= 37ºC). Generally, gallic acid is used as the reference standard
compound4and results are expressed as gallic acid equivalents (mg/ml). The F-C
assay has been used as a measure of total phenolics in natural products, but the
basic mechanism is an oxidation/reduction reaction5. In the F-C assay, the
carbonate buffer is used for pH adjustment and the end-point of the reaction is
attained after 120 min at room temperature.
The spectrophotometer is an instrument which measures an amount of light that a
sample absorbs. The spectrophotometer works by passing a light beam through a
sample to measure the light intensity of a sample. These instruments are used in
the process of measuring color and used for monitoring color accuracy
throughout production. They are primarily used by researchers and manufacturers
 everywhere. The major Spectrophotometer Applications are limitless as they are
used in practically every industrial and commercial field. However, it finds its
major applications in liquids, plastics, paper, metals and fabrics. This helps in
ensuring that the color chosen remains consistent from its original conception to
the final, finished product.

A spectrophotometer is made up of two instruments: a spectrometer and a

photometer. The spectrometer is to produce light of any wavelength, while the
photometer is to measure the intensity of light. The spectrophotometer is
designed in a way that the liquid or a sample is placed between spectrometer and
photometer. The photometer measures the amount of light that passes through the
sample and delivers a voltage signal to the display. If the absorbing of light
change, the voltage signal also changes. Spectrophotometers come in a variety of
shapes and sizes and have multipurpose uses to them. The different types of
spectrophotometers available are all different from one another, based on their
application and desired functionality. The most popular spectrophotometers are
45-degree, sphere and multi-angle spectrophotometers. Another closely related
concept is Spectroscopy, that simply measures the absorption of light from its
source and the intensity of light as well. The basic spectrophotometer instrument
consists of a light source, a digital display, a monochromator, a wavelength sector
to transmit selected wavelength, a collimator for straight light beam transmission,
photoelectric detector and a cuvette to place a sample.
PROCEDURE
1. In a test tube 0.5 ml of sample was taken and then 5 ml of Folin-Ciocalteu
reagent and 4ml of 1(M) Sodium carbonate solution were added.
2. Then it was kept in dark for 15 minutes.
3. The same thing was done with ten times diluted sample and 100 times
diluted sample.
4. Polyphenol content was measured spectrophotometrically using uv-vis
spectrophotometer considering gallic acid as the standard curve by GAE,
(Gallic Acid Equivalent Method) at wavelength of 760nm.
OBSERVATIONS
SI NO. SAMPLE ABSORBANCE (760 nm)
 CRUDE TEN TIMES HUNDRED TIMES
SAMPLE DILUTED DILUTED SAMPLE
SAMPLE
1. Pumpkin-Ginger Wine Sample 1 0.578 0.076 0.023
2. Pumpkin-Ginger Wine Sample 2 0.551 0.059 0.064
3. Pumpkin-Ginger Wine Sample 3 0.519 0.055 0.007
4. Carrot-Beetroot Wine Sample 1.360 0.185 0.035
5. Carrot-Beetroot Wine Raw Sample 0.910 0.104 0.008
6. Pumpkin-Ginger Wine Raw Sample 0.559 0.090 0.026

CALCULATION

y=0.0028x-0.2026 (where y = absorbance (760 nm) & x = concentration (g/ml))

x= (y+0.2026)​/​0.0028
Now for here we have calculated the concentrations (mg/l) for all the crude samples
Pumpkin-Ginger Wine Sample 1, x= (0.578+0.2026)​/​0.0028 = 278.78 mg/l
Pumpkin-Ginger Wine Sample 2, x= (0.551+0.2026)​/​0.0028 = 269.14 mg/l
Pumpkin-Ginger Wine Sample 3, x= (0.519+0.2026)​/​0.0028 = 257.71 mg/l
Carrot-Beetroot Wine Sample, x= (1.360+0.2026)​/​0.0028 = 558.07 mg/l
Carrot-Beetroot Wine Raw Sample, x= (0.910+0.2026)​/​0.0028 = 397.35 mg/l
Pumpkin-Ginger Wine Raw Sample, x= (0.0.559+0.2026)​/​0.0028 = 272 mg/l

RESULT

SI NO. SAMPLES CONCENTRATION (mg/l)

1. Pumpkin-Ginger Wine Sample 1 278.78
2. Pumpkin-Ginger Wine Sample 2 269.14
3. Pumpkin-Ginger Wine Sample 3 257.71
4. Carrot-Beetroot Wine Sample 558.07
5. Carrot-Beetroot Wine Raw Sample 397.35
6. Pumpkin-Ginger Wine Raw Sample 272

SI NO. SAMPLES CONCENTRATION (mg)

per 0.5 ml of Sample
1. Pumpkin-Ginger Wine Sample 1 0.139

2. Pumpkin-Ginger Wine Sample 2 0.134

3. Pumpkin-Ginger Wine Sample 3 0.128

4. Carrot-Beetroot Wine Sample 0.279

5. Carrot-Beetroot Wine Raw Sample 0.198

6. Pumpkin-Ginger Wine Raw Sample 0.136

TEST 6: DETERMINATION OF pH USING DIGITAL PH METER

THEORY
pH is a measure of the acidity (or alkalinity) of an aqueous solution, or, in
winemaking, juice or wine. Whereas total acidity is a measure of the
concentration of all acids in a solution, pH is a measure of the strength of acids;
not all acids are equally strong. Consider two solutions with the same
concentration: Hydrochloric acid (HCl) and acetic acid (CH​3​COOH). Although
the two have the same concentration, the hydrochloric acid solution is much,
much stronger. That’s because the hydrogen atom in HCl dissociates much more
readily than the hydrogen atom (the one in the COOH group) in acetic acid. And
so, you would find a much greater concentration of dissociated hydrogen atoms in
an HCl solution than in one of acetic acid. pH is thus defined relative to the
concentration of hydrogen atoms, and more precisely as the negative of the
logarithm (to the base 10) of the hydrogen atom concentration in solution. The
“negative” part of this definition is what confuses non-chemists. That’s because
as acidity increases, pH decreases, and vice versa. For reference, freshly distilled
water has a pH of 7. Solutions with a pH less than 7 are acidic and those with a
pH greater than 7 are alkaline (or basic). Juice and wine pH are typically in the
range 3–4.

PRINCIPLE
A low-pH wine will taste tart, owing to the higher acid concentration.
Conversely, a high-pH wine will taste flat and lack freshness. However, the single
most important aspect of pH in winemaking is that microbial stability and
spoilage risks are highly correlated to pH. Microorganisms thrive at higher pH.
With the less acidic environment, the winemaker needs to compensate with
higher doses of sulfur dioxide (SO​2​) to keep those pesky devils in check. High-pH
wines also tend to oxidize faster and therefore not age as well. The ideal
juice/wine pH range is 3.2—3.6. Because whites tend to have higher acidity,
these will typically have lower pH than reds. That doesn’t mean that wines
outside this range are subpar. There are many great wines with pH below 3 or
above 4. As a winemaker, and this is important, you simply need to know how to
work with juice and wine that are outside this ideal range. For example, a red
wine with a pH of 3.9 would require about 60 mg/L (ppm) of free SO​2 to inhibit
microorganisms whereas a similar wine but with a pH of 3.2 would only require
about 13 mg/L. So right there, you can see that monitoring pH is an excellent
strategy for determining how much sulfite is actually necessary to help protect the
juice or wine.

pH Meter

It is a scientific instrument that measures the hydrogen-ion activity in water-based

solutions, indicating its acidity or basicity expressed as pH.​[2] The pH meter
measures the difference in electrical potential between a pH electrode and a
reference electrode, and so the pH meter is sometimes referred to as a
"potentiometric pH meter". The difference in electrical potential relates to the
acidity or pH of the solution. The pH meter is used in many applications ranging
from laboratory experimentation to quality control.

Potentiometric pH meters measure the voltage between two electrodes and

display the result converted into the corresponding pH value. They comprise a
simple electronic amplifier and a pair of electrodes, or alternatively a
combination electrode, and some form of display calibrated in pH units. It usually
has a glass electrode and a reference electrode, or a combination electrode. The
electrodes, or probes, are inserted into the solution to be tested. The design of the
electrodes is the key part: These are rod-like structures usually made of glass,
with a bulb containing the sensor at the bottom. The glass electrode for measuring
the pH has a glass bulb specifically designed to be selective to hydrogen-ion
concentration. On immersion in the solution to be tested, hydrogen ions in the test
solution exchange for other positively charged ions on the glass bulb, creating an
electrochemical potential across the bulb. The electronic amplifier detects the
difference in electrical potential between the two electrodes generated in the
measurement and converts the potential difference to pH units. The magnitude of
the electrochemical potential across the glass bulb is linearly related to the pH
according to the Nernst equation.
The reference electrode is insensitive to the pH of the solution, being composed
of a metallic conductor, which connects to the display. This conductor is
immersed in an electrolyte solution, typically potassium chloride, which comes
into contact with the test solution through a porous ceramic membrane. The
display consists of a voltmeter, which displays voltage in units of pH.
On immersion of the glass electrode and the reference electrode in the test
solution, an electrical circuit is completed, in which there is a potential difference
created and detected by the voltmeter. The circuit can be thought of as going from
the conductive element of the reference electrode to the surrounding
potassium-chloride solution, through the ceramic membrane to the test solution,
the hydrogen-ion-selective glass of the glass electrode, to the solution inside the
glass electrode, to the silver of the glass electrode, and finally the voltmeter of the
display device.

PROCEDURE

1. The ph meter was switched on.

2. Electrode was cleaned with distilled water.

3. Then, it was calibrated with buffer solution.

4. The sample was placed and we waited for constant reading.

5. Reading was noted.

RESULT
SI NO. SAMPLES DAY 7 DAY 14 DAY 21 DAY 28
(pH) (pH) (pH) (pH)
1. Pumpkin-Ginger Wine Sample 1 4.6 4.2 4.1 3.9
2. Pumpkin-Ginger Wine Sample 2 5 4.8 4.5 4.3
3. Pumpkin-Ginger Wine Sample 3 4.4 4.2 4.1 3.7
4. Carrot-Beetroot Wine Sample 4.5 4.5 4.3 4.2

TEST 7: MEASUREMENT OF °BRIX USING

REFRACTOMETER
THEORY

°Brix is defined as dissolved soluble solids per 100ml of juice and is a measure of
all soluble solids including pigments, acids, glycerol, etc. and sugar. The
fermentable sugar content of grape must account for 90-95% of total soluble
solids. Therefore, measurement of °Brix is an approximate measure of sugar
levels. Before, you begin fermentation. General conversion of sugar to alcohol is
approximately 58%. A 21°brix yields around 12% alcohol.

WORKING PRINCIPLE OF REFRACTOMETER

 Refractometers are instruments to measure substances dissolved in water and
certain oils. The refractometer works using the principle of light refraction
through liquids. As light passes from air into a liquid it slows down. This
phenomenon is what gives a "bent" look to objects that are partially submerged in
water. To put it simply, the more dissolved solids water contains, the slower light
travels through it, and the more pronounced the "bending" effect on light.
Refractometers use this principle to determine the number of dissolved solids in
liquids by passing light through a sample and showing the refracted angle on a
scale. The scale most commonly used is referred to as the Brix scale. The Brix
scale is defined as: the number of grams of pure cane sugar dissolved in 100
grams of pure water (grams sugar/100 grams H​2​0). Other scales have been
developed to measure salt, serum proteins (albumen) and urine specific gravity.

PROCEDURE
1. Refractometer is taken and, calibrated with distilled water
2. Then we cleaned it, took the juice sample and noted down reading.

RESULT
SI NO. SAMPLES BEFORE AFTER AFTER 28 DAYS OF
FERMENTATION AMELIORATION FERMENTATION

(°Brix) (°Brix) (°Brix)

1. Pumpkin-Ginger Wine 7 32 2
Sample (1,2,3)

4. Carrot-Beetroot Wine 11 40 3
Sample

Scale of acceptability of the product by 9-point Hedonic Scale

RANGE POINT
Like Extremely 9
Like Very Much 8
Like Moderately 7
 Like Slightly 6
Neither Like or Dislike 5
Dislike Slightly 4
Dislike Moderately 3
Dislike Very Much 2
Dislike Extremely 1

PRODUCT NAME: CARROT-BEETROOT WINE

PRODUCT NAME: PUMPKIN-GINGER WINE

Since, an instant soup premix was prepared with the pomace left from the
vegetables used in preparation of carrot-beetroot and pumpkin-ginger wine, its
sensory analysis was also done and the result is given below in the form of a
chart.

PRODUCT NAME: INSTANT SOUP PREMIX

Carrot-Beetroot Wine
ITEM AMOUNT PRICE (Rs.)
Carrot 1 Kg 50
Beetroot 100 gm 05
Sugar 500 gm 50
Additives ------ 05
Yeast 3 gm 10
Power Consumes ------- 20
Empty Wine Bottle 2 pc (750 ml) 20*2=40
Bottle cork stoppers 2 pc 10*2=20
TOTAL INPUT COST 2 Bottle of Wine (750 ml) Rs 200/-

● Thus, total input cost for a standard bottle (750 ml) of carrot-beetroot wine
approximately = Rs 100/- only
● If labelling, marketing, storage, transportation, labour charge along with profit are
considered then, a standard bottle (750 ml) of carrot-beetroot wine be made available
in shops at a price of ​Rs 250-300 /- only.

Pumpkin-Ginger Wine
ITEM AMOUNT PRICE (Rs.)
Pumpkin 1 Kg 20
Ginger 50 gm 05
Sugar 250 gm 25
Additives ------ 05
Yeast 1.5 gm 05
Power Consumes ------- 20
Empty Wine Bottle 2 pc (750 ml) 20*2=40
Bottle cork stoppers 2 pc 10*2=20
TOTAL INPUT COST 2 Bottle of Wine (750 ml) Rs 140/-

● Thus, total input cost for a standard bottle (750 ml) of pumpkin-ginger wine
approximately = ​Rs 70/- only
● If labelling, marketing, storage, transportation, labour charge along with profit are
considered then, a standard bottle (750 ml) of pumpkin wine be made available in
shops at a price of ​Rs 220-270 /- only.
● Global Wine Production Share

Data Source: www.australiawines.com

● Top Countries Consuming Wine

● Global Wine Demand-Supply Hysterical

● Wine Production and Domestic Availability in India

DATA SOURCE: www.agriexchange.apeda.gov.in

As per reports of government of India in 2019, Indian wine production was
forecast to rise to 17.6 million litres (1.96 million cases at 12 bottles per
case of 750 milliliters each) on area of approximately 6,000 acres (2,428
hectares). This represents a five percent increase in production over 2018
which also experienced a good harvest. Although wine production in the
country is booming, Indian output represents less than a percent of global
wine production.

Area was expected to expand in 2019 as one of the larger wine producers
plan to plant 355 hectares of vineyards in response to greater domestic wine
demand. Smaller wineries and farmers are supplying wine and grapes to
larger wineries though long-term contracts (5-10 years) as it assures them
payment at end of every season in contrast to other horticultural crops. The
sector has witnessed significant consolidation in last few years where
several larger wineries have acquired small ones in other states to overcome
the differential taxation policy among states. Small wineries are also
choosing to supply grapes to the more commercially viable wineries that
can support marketing and branding of their products. The growth potential
of smaller wineries is constrained by limited capital availability, tight
liquidity, and the lack of national distribution. Wineries of all sizes
increasingly look to wine tourism as a new source of income through the
set-up of in-house restaurants, lodging, wine tastings and vineyard tours.

Production Regions: Wine production in India is concentrated in the states

of Maharashtra (90 percent) and Karnataka (7 percent), while the states Goa
and Himachal Pradesh represent less than 3 percent of output combined.
Most wineries and production are concentrated in the Nashik region in
Maharashtra, which is considered the home of the country’s wine sector.
Other significant wine regions include Sangli (Maharashtra), Nandi Hills
(Karnataka) and Bangalore (Karnataka). The country’s diverse mix of
climates allow it to grow an array of grape varieties for wine including
indigenous varieties such as Anabeshahi, Arkavati and Arkashyam in
addition to imported varieties such as Syrah, Cabernet Sauvignon, Merlot,
Chardonnay, Sauvignon Blanc, Zinfandel, Shiraz, Chenin Blanc, and
Clairette Blanche.

The Nasik region has a shorter ripening season due to the hilly terrain and
colder climate, which keeps alcohol levels lower and results in easier
 growing conditions for white varietals. The average grape yields can range
from 3-4 tons per acre for red varietals, and 4-5 tons per acre for white
varietals. Harvest usually is done during the winter months and usually
starts from December and continues until to March. Post-harvest, the
wineries use the pre-monsoon (Apr-June) period for early pruning, while
monsoon (June-September) period typically involves pruning, canopy
management and mulching.

The state of Karnataka is the second largest producer of wine grapes in

India. The state has recognized four regional appellations in the state
namely Nandi Valley, Krishna Valley, Cauvery Valley and Hampi Hills.
The harvest is usually occurring from March to May in Southern Karnataka,
and February-March in Northern Karnataka. To promote wine cultivation in
the state of Karnataka, the state government had announced a Karnataka
grape processing and wine policy in 2007, which included the creation of
the Karnataka Wine Board (KWB), the only wine board in the country to
date. According to KWB, there are currently 17 wineries in the state with
wine production of approximately 9 million liters.

● Wine Consumption in India

Based on trade sources and available sales data, national wine consumption
is over 30 million liters per year. Historically, alcoholic beverages such as
whisky, rum and beer dominated alcohol consumption in India, however,
the rise in disposable incomes, rapid urbanization, access to reasonably
priced domestic wines, the perceived health benefits of consuming low
alcohol beverages and changing consumer attitudes have led to a significant
increase in wine consumption. Local sources indicate that the Indian wine
sector has become the fastest growing alcoholic beverage category in the
past decade, thanks in particular to the rise of upper-middle class urban
consumers.
An estimated 485 million consumers are above the drinking age (over a
third of the country’s total population). According to Wine Intelligence,
most of India’s wine consumption takes place in urban centres, including
Mumbai (32%), Delhi (25%) Bangalore (20%), Pune (5%) and Hyderabad
(3%). At present, consumers have a strong preference for red wines
followed by fortified, white and sparkling wines. Despite the sector’s
accelerated growth over the past few years, wine penetration is low with an
estimated 2-3 million consumers consuming 24 million liters. Domestic
wines dominate the Indian wine market due their lower price and higher
availability. Imported wines face an import tariff of 150 percent which
severely limits the availability of foreign wines in the market. As such,
international wines are viewed as more expensive and superior to domestic
wine but are limited to select occasions or gifting.

WINE PRODUCTION IN INDIAN WINERY

 MIX VEGETABLE POMACE AFTER TRAY DARYING SOUP PREMIX IN AIR-TIGHT PACKET

● A by-product or byproduct is a secondary product derived from a

production process, manufacturing process or chemical reaction; it is not the
primary product or service being produced. A by-product can be useful and
marketable or it can be considered waste.
● Here in our project to prepare wine from vegetable sources, we also
obtained a byproduct with a little processing.
● During the preparation of wine, when the vegetable juice from the
liquidised must was extracted by using muslin cloth, considerable amount
of pomace was left from must of both wines.
● The pomace left from both the wine must were mixed. spread in a plate
which was pre-brushed using few drops of oil.
● Then it was kept for drying in a tray drier until completely dried and after
that by incorporation of few additives it was utilised as soup premix.
● The sensory analysis of the soup premix (Refer Graph 3 – Sensory analysis)
reached overall score of 7.6 on the basis of colour, flavour, appearance,
body texture and mouth feelness. Thus, most of the testers liked it
moderately which is a very good remark considering the premix has been
prepared from leftovers.
● Thus, the health benefits of vegetable wine along with the healthy soup
premix as a by-product is a win-win situation for both producers and
consumers.
● The objective of this project was to find a healthier option for the wine
lovers in India and world. The carrot-beetroot wine and pumpkin ginger
wine enhance the nutritional value in comparison to grape-based wine.

● One more objective of this project was to find an alternative bulk consumer
of these vegetables, for farmers to increase their income. If these vegetable
wines are commercialized in India then the surplus vegetable production of
farmers would not get perished, as farmers would supply it to wineries and
get profit instead of loss due to surplus production.

● This project made clear that a combination of vegetables can be used to

make tasty and healthy wine like the carrot-beetroot and pumpkin ginger
that we have used or someone may try carrot-ginger and pumpkin-beetroot.

● The carrot-ginger wine was very mildly alcoholic with a mix of earthy
bitterness and fruity sweetness whereas pumpkin-ginger wine was
moderately alcoholic with a mix of earthy sweetness and spicy flavour.

● The production of these wine doesn’t need high grade instruments,

equipment or costly ingredients, and can be prepared at home with least
investment of Rs 70-100/- providing 1.5-1.7 litres of wine.

● These wines can also be a method to preserve the nutrients of vegetables for
a long period of time.

● The amount of sugar, water and yeast can make a huge difference if proper
proportions are taken and if not, then a disastrous rotten liquid would be
produced. Thus a few grams, is the difference between a rotten liquid and
world class vintage wines.

● We all know that alcohol consumption is injurious to health and should be

taken occasionally. So, replacing that occasional drink with a healthy option
would for sure effect health of people in a positive way.

● Thus sugar, water and yeast can do miracles in taste if correct ingredients
and correct proportions are taken.
● Comparative Studies of Wine Produced from Coconut (Cocos Nucifera) and Mango
Fruit (Mangiferaindica) using Yeast Isolated from Palm Wine – By 1​​ Ezemba, C. C. and
2​
Archibong, E. J., 1​​ Department of Microbiology, Coal City University Emene, Enugu
State, Nigeria 2​​ Department of Applied Microbiology and Brewing, Nnamdi Azikiwe
University, Awka, Anambra State, Nigeria.
● Production of Wine from Ginger and Indian Gooseberry and A Comparative Study of
Them over Commercial Wine - By Giri Nandagopal M.S.​1​, Praveen S. Nair​2 (1,2)- Post
Graduate Scholars, Department of Chemical Engineering, Kongu Engineering College,
Perundurai, Erode, India- 638052.
● Introduction and History - https://en.wikipedia.org/wiki/Wine
● Alcoholic Beverages - ​https://en.wikipedia.org/wiki/Alcoholic_drink,
alcoholrehabguide.org
● Industrial Method and Tests Performed – Report of internship at Grover Zampa
Vineyards (Bengaluru, Karnataka, India) by Diptasree Chaudhuri (Department of Food
Technology, Guru Nanak Institute of Technology, Kolkata, India)
● Nutritional Significance of Vegetables Used – www.healthline.com
● Market Analysis – www.australiawines.com, The Wine Institute,
www.agriexchange.apeda.gov.in
● https://en.wikipedia.org/wiki/Country_wine
● https://lovelygreens.com/making-your-own-country-wine/
● https://homebrewanswers.com/making-country-wines/
● https://www.doityourself.com/stry/how-to-make-home-made-wine-with-vegetable
● https://www.backwoodshome.com/making-delicious-unthinkable-wines/
● http://myeatingspace.com/homemade-carrot-wine/
● https://steemit.com/food/@walkerland/how-to-make-carrot-wine
● https://cookpad.com/in/recipes/2609603-beetroot-wine
● https://elephantsandthecoconuttrees.com/2014/12/beetroot-wine-homemade-red-
wine-recipe-step-by-step-recipe-for-wine-making-easy-wine-recipe.html
● https://www.bawarchi.com/recipe/homemade-ginger-wine-oetbe9ijafhig.html
● https://commonsensehome.com/how-to-make-pumpkin-wine/