Wine Technology

Tien -Thanh Nguyen, Ph.D - HUST

April.2020
What is wine?

Wine is an alcoholic beverage made with the fermented juice

of grapes.
Technically, wine can be made with any fruit (i.e. apples,
cranberries, plums, tropical fruits…) but if it just says “wine”
on the label then it’s made with grapes.
wine compostion
Acidity: pH scale ranging from 2.5 - 4.5. Wine
tastes tart.
Sweetness: Depending on what style of wine,
sweetness in wine ranges from having no sugar
at all to sweet like maple syrup. The term “dry”
refers to a wine without sweetness.
Alcohol: Wine’s average range of alcohol is
about 10% ABV (alcohol by volume) to 15% ABV.
However, some wine can be lower as 5.5 or
higher up to 20%

Tannin: Tannin is found in red wines and

contributes to the astringent quality of red wine
(like the taste of tea)
Aroma Compounds: phenols, esters, higher
alcohols, acids, etc from grape varieties, oak, and
from Oxidation and aging
Classifications of wine
• The most common classifications of wine are done by:
• place of origin (or appellation),
• vinification methods and style,
• sweetness,
• taste,
• quality,
• vintage or varietal (which describes from what variety of grapes was selected
wine been made).
Classifications of wine
Colour:
+ White wine: Chablis, Chardonnay, Pinot blanc, Rhine wine,
Riesling, Sylvaner, Treminer
+ Rose: Rose, Vino rosso
+ Red wine: Barbera, Cabernet Sauvignon…

Quality:
Table wine : Vin de table ; Vin de pays
Quality wine: AOVDQS ; AOC

Residual sugar: Country: America, France, Italy…

+ Dry: < 0,3 %
+ Semi-dry: 0,5 – 2,5% Region: Bordeaux, Burgundy,
+ Sweet: 3 – 5% California, Chablis…

f) others:……
Clasification base on color
• Red Wines:
• most popular.
• the skin of the grapes contact with its juice during the wine making process
(fermentation).
• White Wines:
• Created from the white grapes or from red ones which are fermented in such
way that the juice is not allowed to come in contact with the grape skin.
• Rose Wines:
• reddish tinge, depend on the grape (orange, pink or purple colors)
• Or can be made by simply adding little red wine to the white.
Clasification base alcohol
Health benefits of wine
• Reduced coronary heart diseases - alteration of blood lipid levels, lowers
total cholesterol and raises the density of lipoprotein (HDL).
• Reduced risk of death from nearly all causes
• Reparation of harmful smoking effects
• Fortification of immune system
• Polyphenols - tannin as antioxidants,
• Prevention of Stroke - Resveratrol, naturally occurring antioxidant, plays a
big role in maintaining the health of blood vessels. It decreases the
stickiness of blood platelets (blood clots) and helps blood vessels to be
open and flexible. Red wine provides much more resveratrol than white
wine.
Health benefits of wine
• Anti-bacterial activity: Compared to non-drinkers, patients who fought
against bacteria Helicobacter pylori which infects ulcer had much better
recovery rates. Those who drank one glass of wine per day had 7% less
bacteria, and those who drank 3 glasses had 1/3 less.
• Kidney stones - Moderate use of red wine reduces the risk of kidney stone
formation.
• Anti-stressand hypertension- Wine has great calming effects, especially for
the people with other illness that have problems with lack of calm and
focus.
• Alzheimer's disease - Studies have shown that moderate intake of wine
decreases chances of Alzheimer's. This effect is mostly contributed to
resveratrol.
• Stronger bones (only with moderate use).
 Red wine

white wine

Wine
processing
Grape
Harvesting
Grape composition
Grape composition
Grape composition

% (m/m) Stem Skin Seed

Water 78-80 78 – 80 25 - 45
Sugar 0.5-1.5 - 34 - 36

Acid 0.5-1.6 0,8 – 1,6 0,5 – 1,6

Anthocyan -- 0 – 0,5 4 – 4,5

Tanin 2-7 0,4 – 3 4 – 10
Ash 2-2.5 1,5 – 2 2–4

Nitrogen 1-1.5 1,5 – 2 4 – 6,5

Oil -- 13 – 20
Acids
Tartaric acid
Malic acid
YEAST Criteria of yeast
+ Enable to ferment in high sugar medium
+ High ethanol production
+ Low residual sugar Saccharomyces vini (ellipsoideus)
+ Low pH Since 1883 from grape
+ High decantation + Sucrose fermentation
+ Good sensory + Until 17 – 18% (v/v)
+ Good decantation
Saccharomyces oviformis + Good sensory
+ Tolerant in high sugar lever
+ Until 17 – 18% (v/v) Saccharomyces cerevisiae
+ Low sugar residual + Wine making and Bread making
+ Until 18 – 20% (v/v)
Saccharomyces chevalieri + Usually use in VIE
+ Sucrose fermentation (invertase)
Saccharomyces bayanus
+ Until 16% (v/v)
+ High ethanol level
+ Able to use glycerol
Red wine processing

27
Destem and crushing

the stalks are removed to

prevent any bitterness
tainting the juice

The grape berries are

passed through a series
of rollers that can be
adjusted to give the
chosen pressure in
order to release the
juice.

https://www.youtube.com/watch
?v=CBIrMmG8ghg
Must preparation

• Sulphur dioxide (SO2) (K2S2O5 ) can be added as antioxidant and disinfectant.

It can cause allergy à should be labelled.
• Adjust sugar content (chaptalisation): if grapes do not contain enough sugars to
produce a balanced wine. This may be addressed by chaptalisation – the
addition of sucrose to the must or the juice in the early stages of fermentation.
Concentrated grape must is used instead of sugar
• Acidity adjustment: if the pH of the must is too high, tartaric acid is used. if the
pH of the must is too low, a number of materials that may be used, including
calcium carbonate (CaCO3), perhaps better known as chalk, potassium
bicarbonate (KHCO3), and potassium carbonate (K2CO3).
.
Must preparation
• Yeast nutrients: yeasts need nutrients, and B group vitamins may be
added to promote their growth:
• Diammonium phosphate (DAP): this may be added, usually at a rate of 200
mg per litre of must, to help ensure that all the sugars are fermented out and
to stop the formation, during fermentation, of hydrogen sulphide (H2S),
which is most undesirable..
• Thiamine: thiamine (vitamin B 1) may be added in the early stages of
fermentation to help increase yeast populations and prolong their life.
Fermentation
Fermentationand
andextraction
extraction

• •The
Thefermentation
fermentationofofred
redwine
winetakes
takesplace
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order
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colourfrom
fromthe
theskins.
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• •and
anddepending
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therichness
richnessofofthe
themust,
must,the
thefinal
finalalcohol
alcoholconcentration
concentration
isisgenerally
generallyininthe
therange
range11%
11%toto14.5%
14.5%bybyvolume.
volume.
• •Temperature
Temperaturecontrol
control
• •20°C-25oC
20°C-25oCfor forfermentation
fermentationand
andextraction
extractionofofanthocyanin
anthocyaninfrom
fromskin.
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The
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• •InIntank
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 Maceration
• Depending on the style required, the wine may be left to soak with the
skins after completion of the alcoholic fermentation, until sufficient colour,
flavour and tannins are extracted.
• 2 - 3 days up to 28 days.
• the risk of hard tannins being extracted, the tank may be drained hot, that
is, immediately after the alcoholic fermentation, before the wine has
cooled.
Racking
• Transferring juice or wine from one vessel to another, leaving any
sediment such as skins and other solids behind
• The solid part will be transferred to the press to obtain further juice.
Between 10 and 15% of the total juice comes from the pressing process.
• Racking will also take place at various other times in the
winemaking/maturation process to remove the wine from lees and
sediment and clarify it.
• Aeration can also take place during the racking process (for oxidation),
and an addition of sulphur dioxide may be made if necessary.
Pressing
• The juice released from the
press will naturally be higher
in tannin and colouring
pigments.
• There are a variety of types
of press available: basket
press, horizontal plate press
and pneumatic press.
Malolactic fermentation
• follows the alcoholic fermentation (called as secondary fermentation)
by the action of strains of bacteria of the genera Lactobacillus,
Leuconostoc and Pediococcus .
• Harsh malic acid (as found in apples) is converted into softer tasting
lactic acid (as found in milk).
• Malolactic fermentation can be induced by warming the vats or
inoculating with strains of lactic acid bacteria.
• It gives the wine a slight ‘buttery ’
Oenococcus oeni

Formerly named Leuconostoc oenos (renamed Oenococcus oeni in 1995)

O. oeni is present on the surface of grapes, grape leaves and in the wine production
environment
Being cocci, Gram positive, immobile and non-spore forming. The cocci persist in pairs
or chains
A strict anaerobic bacteria, resistant to high acidity (optimal growth pH is 4.8)
 Alcoholic fermentation Malolactic fermentation
8
5

Concentration acide L-malique

7
Population bactérienne (log

6 Oenococcus oeni 4
Lactobacillus
CFU.mL-1)

5
Pediococcus

(g.L-1)
3
4

3 2
Leuconostoc
2 Lactobacillus
Oenococcus
1
1 Oenococcus

0 0
0 5 10 15 20 25 30 35 40 45 50

Temps (jours)
Malolactic fermentation

Reduce the acidity of wine

¡ Malic acid concentration in sugar solution from 2 -10 g / L
¡ After malolactic fermentation, the pH increased from 0.1 to 0.4
¡ Softer the wine and reduce the bitterness of tannin.

Change of sensory properties

Makes wine «soft, delicate»
Malolactic fermentation

Spontaneous ML
+ tank temperature: keep the temperature above 18 ° C (this is the most
easily adjustable element but the price is high)
+ pH: for some wines that are too acidic (pH is too low) can reduce acidity by
adding a weak base to neutralize (sodium tartrate, sodium bicarbonate)
+ Sulfite: use sufficient amount, depending on sulfite concentration and
reverberation pH
+ Aeration in alcoholic fermentation can stimulate the growth of bacteria
+ Pressure fermentation (holding part of CO2 at the end of alcohol
fermentation can also stimulate the growth of bacteria
+ Mix good LMML tank with not good LMML tank
Malolactic fermentation

Use ML starter
+ a number of different species of bacteria used as malolactic preparations (species of
the genus Lactobacillus).
+ O. oeni is the most used strain because of the best acclimation environment to
LMML
+ Adding malolactic preparations to control cell density, duration and efficiency of
LMML process.
Yeast + bacteria
+ Supplementing bacteria after adding yeast for 24 h.
+ Bacteria will gradually adapt to the harsh environment like wine (in-depth study of
interaction between bacteria and yeast)
+ Attention: need to control the growth of bacteria before ML (create sourness for
wine)
Blending

• Wines from different fermentation vats using different grape

varieties, ripeness, vineyards, ages are blended in order to achieve
the desired final style and quality of wine
• On the other hand some vats lower in quality may be rejected and
used in a lower quality wine or sold off in bulk.
Maturation
• After fermentation, wines may taste rough and fairly unpleasant.
• Maturation is required for the tannins soften and reduction of acidity
levels fall.
• The choice of maturation vessel and the period of time depend upon
the style of wine to be produced and quality and cost factors.
• Some wines which are intended for early drinking, such as
inexpensive, need little or no maturation.
Maturation
• There are many types of maturation vessels, including stainless steel
vats and wooden barrels.
• Stainless steel is an ideal storage material because it is impermeable
to gases such as oxygen. The wine therefore is stored until required
for bottling. Of course, stainless steel is ideally suited to temperature
control and is used where long-term, oxygen-free storage is required,
for example when inexpensive wines are held prior to being ‘bottled
to order’.
Maturation
• Most high quality red wines undergo a period of barrel maturation –
usually somewhere between 9 and 22 months.
• During the time in barrels, the wine will undergo a controlled
oxygenation and absorb some oak products, including wood tannins
and vanillin.
• Barrel size has an effect on the maturation of the wine; the smaller the barrel
the quicker the maturation.
• Temperature: the lower the temperature, the slower the maturation.
• Oxygen: added in wine during racking (four times during the first year’s
maturation) and perhaps once or twice in the second.
OAK
White wine
processing

52
Crushing
• White grapes should be processed with minimum
delay to avoid deterioration and the onset of
premature fermentation.
• In most cases, they will be destemmed and lightly
crushed before pressing.
• When white wine is being made from black grapes,
crushing must be avoided to prevent any colour
being leached into the juice, and whole clusters are
sent to the press.
Pressing

• Unlike in the red wine process,

pressing occurs before fermentation.
Gentle pressing results in better
quality juice. The skins of white grapes
are not used during the fermentation
process
Must preparation
• Must clarification (If the must is not cleared of solid matters, then off tastes can
result)
• Setling in tank: for 12 to 24 hours.
• Using a centrifuge, which speeds up the process, or by filtration.
• Betonite can be added to remove fine particles. However, if the must is over
clarified, fermentation may proceed slowly and the wine may not ferment to
completion. Yeast nutrients attach to solid matter within the wine, making them
accessible to yeasts.
• Cooling: the must may then be passed through a heat exchanger to lower the
temperature. This not only prevents a premature onset of fermentation, but also
preserves freshness and flavours.
• The must is treated with sulphur dioxide to prevent aerobic yeasts and spoilage
bacteria working. Selected cultured yeasts may then be added. Collo
Fermentation
• The must is then pumped (or gravity flowing) directly to the fermentation
vats or barrels.
• Selected cultured yeasts may be introduced and are often used in white
wine making.
• Temperature is lower than for red wine : around 10° to 18°C and over a
longer period to preserve primary fruit flavours.
• Some white wines are fermented in barrels to give particular characteristics
to the wines and a better integration of oak flavours.
• After fermentation, the wine may be left on the lees which, from time to
time, may be stirred. This operation gives a yeasty, and perhaps creamy
flavour to the wine (Lees contain yeast cells)
Malolactic fermentation
• Malolactic fermentation may follow alcoholic fermentation to soften
any aggressive acidity.
• Depend on grape variety and style of wine:
• Some white grape varieties, e.g. Chardonnay, work well with malolactic
fermentation, whereas others may not.
• Other varieties which are valued for their crisp acidity, such as Riesling or
Sauvignon Blanc, do not usually undergo malolactic fermentation.
• in some wine, the crispness feature is needed then they have not
undergone the malolactic fermentation.
Maturation

• white wine is stored in stainless steel or concrete vats until ready for
bottling or it can continue the maturation in barrel, too, to obtain
more oak flavours.
• It is important that oxygen is excluded, and the vats should be kept
either completely full or blanketed with nitrogen or carbon dioxide.
Fining
• there remains other lighter matter suspended in the wine known as
colloids which can not filter and they will cause the wine to look ‘hazy’
and then form a deposit.
• The colloids are electrostatically charged and can be removed by
adding another colloid with the opposite charge such asegg whites,
gelatine, isinglass and bentonite.
• Fining may also be used to remove excess tannin and so improve the
taste of the wine. Phenolic compounds are absorbed by the substance
PVPP (polyvinylpolypyrrolidone). This may be used at the fining stage
to remove colour from white wines and help prevent browning.
Filtration
• to remove solid particles, and may take place at various stages in
winemaking, for example must or lees filtration.
• its main uses is in the preparation for bottling. The processes of fining
and filtration are not interchangeable.
• Filtration requires care and expertise because it can “strip the body”.
• There are three principal categories of filtration, which may be used
at different stages in the winemaking process:
• Eath filtration
• Sheet filtration
• Membrane filtration
Stabilisation
• carried out to prevent tartrate crystals forming after the wine has been
bottled (The tartrates are either potassium or calcium salts of tartaric
acid).
• To inhibit the precipitation of tartrate crystals in bottle, the wine is
chilled to − 4 °C and maintain for 8 days the crystals will have formed,
and the cleared wine can be bottled.
• Another method of removal is to reduce the temperature of the wine
to approximately 0 °C and seed it with finely ground tartrates, followed
by a vigorous stirring. The seeds then attract further crystals to them
and the entire process of removal takes just 24 hours or so.
Adjustment of sulphur dioxide levels
• sulphur dioxide is the winemaker’s generally used antioxidant and
disinfectant.
• Before bottling, the free SO2 levels should be adjusted to between 25
and 35mg/l.
• Higher levels are needed for sweet wines to inhibit further fermentation
of the sugars.
Bottling
• This is the final stage of production before wine reaches the consumer (for
some wines is the final phase of the storage process).
• The bottling process is putting wine into a closed container with the purpose
of:
• protect wine from external influences such as sunlight, microorganisms
(especially important for wines containing many missing lines)
• avoid the negative effects of oxygen on the wine
• ensure distribution process over time and according to different
geographical regions
Bottling
• A number of treatments may be carried out immediately prior to
bottling to ensure the wine’s final stability. These include pasteurisation
or sterilisation.
• Cold sterile filtration: using sterile membrane filter to remove all yeast cells. It is
then aseptically bottled in a sterile environment. The method is particularly
suitable for wines containing residual sugar and with modest alcohol levels.
Such wines would otherwise risk re-fermentation in the bottle.
• Thermotic bottling: the wine is heated to 54°C and bottled hot.
• Flash pasteurisation: the wine is heated to 95 °C for one or two minutes, then
rapidly cooled and bottled cold.
• Tunnel pasteurisation: the wine is bottled cold, and then passed through a heat
tunnel where the sealed bottles are sprayed with hot water to raise the
temperature to 82°C for 15 to 20 minutes.
Quality Check
• Check the criteria: alcohol, pH, residual sugar, free and
bound SO2, total acid, malic acid, CO2, copper, iron and
sensory
• Test the durability of tartric acid, protein, and check the
amount of pectin and glucan in the wine
Wine of specialities
• Sparkling wine: Champagne
• Fortofied wine: is a wine to which a distilled spirit, usually brandy, is
added.
• Port, Sherry, Madeira, Marsala, Commandaria wine, and the aromatised
wine vermouth.
Speciality
wines –
sparkling
wine
Port
Vermouth
Wine from other fruits
Fruits for wine
• A number of fruits are
cultivated throughout the
world are being used for
alcoholic fermentation,
including cider, wine…
• Grapes contribute nearly
15.53%
Other fruits
 T1

T10
T4
T7

2 vụ
(Lê Thanh Mai, 2008)
Fruits for wine
Wine can make from
any fruits with sugar,
acid…in balance

Quality depend on:

- Climate
- Variety
- Soil,
fertilization…

Depend on the fruit

materials, the
processing for wine
making different due to
the characteristics of
fruit
wine production from other fruits
• The production of wine from non-grape fruits is a derivative from
standard grape wine production due to the different characteristics of
fruit :
• it is quite difficult to extract the sugar and other soluble materials from the
pulp of some fruits compared to grapes
• the juices obtained from most fruits are lower in sugar content and higher in
acids. The higher acidity in some fruits makes it more difficult to prepare wine
of acceptable quality
• several components in fruits can inhibit the fermentation eg. essential oil from
the peel that fermentation is reduced considerably or lacking nutrients for
microorganism responsible for fermentation (N sources).
• Unpleasant taste from fruit (bitterness from fruit such as apricot…)