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Wine Protocol Final

The document outlines a detailed protocol for producing 1000 liters of wine, including steps for weighing ingredients, pasteurization, yeast activation, fermentation, clarification, preservation, and carbonation. It specifies the amounts of pulp, water, sugar, and yeast required, as well as methods for measuring brix, pH, and calculating efficiency and ABV. Additionally, it emphasizes the importance of sanitation and proper handling throughout the process to ensure product safety.

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john
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105 views4 pages

Wine Protocol Final

The document outlines a detailed protocol for producing 1000 liters of wine, including steps for weighing ingredients, pasteurization, yeast activation, fermentation, clarification, preservation, and carbonation. It specifies the amounts of pulp, water, sugar, and yeast required, as well as methods for measuring brix, pH, and calculating efficiency and ABV. Additionally, it emphasizes the importance of sanitation and proper handling throughout the process to ensure product safety.

Uploaded by

john
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

PROTOCOL FOR THE WINE PRODUCTION (FOR A 1000L BATCH)

Weigh 330kg of pulp

Add 670 litres of distilled water for dilution to the pulp and sieve to remove unwanted particles.

Pasteurise the pulp at 70℃

Allow the extract to cool

Note down the brix of the pulp as well as the pH of the pulp and its temperature and record

Add sugar (200kg for cider and 300kg for wine respectively) until it dissolves completely

The desired initial brix for the cider and wine should be 23 and 30 respectively

Yeast addition

For cider use anchor yeast (N96) and also add Fermaid O yeast (nutrient source for the yeast)

Cider

Weigh 200g anchor yeast (N96) and 400g Fermaid O yeast

Wine

Weigh 300g DV10 yeast and ………Fermaid O yeast

Yeast activation

Weigh the required mass of yeast and add warm water (35-40℃) equivalent to 10 times the
mass of yeast and mix

Leave it for 20minutes

Record the readings of the brix and pH of the pulp before the onset of fermentation

Fermentation Process

To make it easier record the results each day, create a table similar to the one below where you
can fill in the different parameters
Brix pH taste temperature efficiency ABV
Day 0
Day 1
Up to day 7 for
cider and day 10
and above for wine

To calculate the efficiency of the yeast used;

Subtract the current brix for each day from the starting brix

Divide the result by starting brix and multiply by 100%

starting brix−final brix


Use the formula: ×100 %
final brix

To calculate the ABV; (for day 1 example)

Brix for day 0 – Brix for day 1

Refer to the chaptalization chart (appendix1) for the expected alcohol percentage

Post fermentation process

After the required period of days for the fermentation has to be halted. In order to halt the
process first sieve off the excess yeast and remaining substrate.

Clarification

For this process dissolve 3.5 kg of gelatin in 125liters of the fermented pulp (65℃)

Stir continuously until gelatin dissolves before it solidifies and add the solution into the alcohol
Refrigerate for 24 -48 hours to ensure that the is clear and sieve the alcohol after clarification
process.

Preservation

Add 500g of citric acid and 500g of potassium metabisulphate.

Carbonation

weigh 6.67kg of dextrose

weigh 6.67kg of maltodextrin and add 1000litre storage tank.

Package the wine in sterilized bottles and store in a cool dark place.

Below are a few tips to be followed to ensure that the product is safe

1. ensure that all the utensils and equipments used are previously washed and autoclaved (if
possible)
2. the workstation must be thoroughly sterilized before working on anything
3. employ the use of hairnets to prevent loose hair from falling off during the process
4. wash hands regularly before and after handling the product
5. constantly calibrate the measuring equipment for accurate measurements.
Appendix 1. Chaptalization Chart

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