SNS COLLEGE OF TECHNOLOGY

(An Autonomous Institution)

Approved by AICTE, New Delhi, Affiliated to Anna University, Chennai
Accredited by NAAC-UGC with ‘A++’ Grade (Cycle III) &
Accredited by NBA (B.E - CSE, EEE, ECE, Mech & B.Tech.IT)
COIMBATORE-641 035, TAMIL NADU

SYENA GRAPE WINE (NON-ALCOHOLIC)

Ganapathy post, Coimbatore-641006

SUBMITTED BY
Vasudevan.S
713521FT053
III YEAR
Department of food technology
SNS College of Technology
Coimbatore
 JUNE 2024
INTERNSHIP CERTIFICATE
 ACKNOWLEDGMENT

I would like to express my special thanks to Dean of Food Technology & Agriculture Dr.B.
SHRIDAR as well as the Principal of SNS College of Technology Dr.S.CHENTHUR PANDIAN
who gave me the golden opportunity to do this wonderful internship training at SYENA GRAPE
WINES-COIMBATORE, which provided mean opportunity to explore the new horizons. I
sincerely express my gratitude towards the company for providing this opportunity. I would also
like to thank my parents and friends who helped me a lot and finalizing this report within the
limited time frame.

Vasudevan.S
713521FT053
 TABLE OF CONTENT

SI. NO INDEX PAGE NO

1 SUMMARY 1

2 INTRODUCTION 2

3 COMPANY DESCRIPTION 6

4 PRIMARY WINE PRODUCTION 7

5 COMPOSITION OF WINE 22

6 TYPES OF WINE 25

7 BENEFITS OF WINE 38

8 TESTING 42

9 PACKAGING 45

10 CONCLUSION 48
 SUMMARY
My summer internship at SYENA GRAPE WINES-COIMBATORE has been one of the most significant
learning experiences of my life. During my 15-day internship in the Wine industry, I gained valuable insights
into the production, processing, and marketing of wine. The main objective of the study to gain practical
knowledge of the wine production process and to understand the business operations and marketing strategies
of the wine industry. There search mainly focuses on the factors like quality, consumer preference, price,
service, attitudes and experience of consumers.In this study, data are collected from the consumers through
questionnaire . Samples are selected using convenience sampling. As per the findings, suggestions are given to
the company to take initiation to fulfill the consumer needs.

Overall, my 15-day internship in the wine industry was a valuable learning experience. It allowed me to gain practical
knowledge about collecting raw materials, processing methods, quality control measures, marketing strategies within this
sector. This internship has not only deepened my understanding of wine but also sparked an interest in pursuing a career
within this dynamic industry.

1
 INTRODUCTION

Wine, the fermented juice of the grape. Of the grape genus Vitis, one species, V. vinifera (often
erroneously called the European grape), is used almost exclusively. Beverages produced from V.
labrusca, the native American grape, and from other grape species are also considered wines. When
other fruits are fermented to produce a kind of wine, the name of the fruit is included, as in the
terms peach wine and blackberry wine.

History
The spread of viticulture
Vitis vinifera was being cultivated in the Middle East by 4000 BCE and probably earlier. Egyptian records
dating from 2500 BCE refer to the use of grapes for wine making, and numerous biblical references to wine
indicate the early origin and significance of the industry in the Middle East. The Greeks carried on an active
wine trade and planted grapes in their colonies from the Black Sea to Spain. The Romans carried grape growing
into the valleys of the Rhine and Moselle (which became the great wine regions of Germany and Alsace),
the Danube (of Romania, Serbia, Croatia, Hungary, and Austria), and the Rhône, Saône, Garonne, Loire,
and Marne (which define the great French regions of Rhône, Burgundy, Bordeaux, Loire, and Champagne,
respectively). The role of wine in the Christian mass helped maintain the industry after the fall of the Roman
Empire, and monastic orders preserved and developed many of the highly regarded wine-producing areas
in Europe.

The introduction of the eastern American root louse, phylloxera, seriously threatened wine industries around
the world between 1870 and 1900, destroying vineyards almost everywhere that V. vinifera was planted but
especially in Europe and parts of Australia and California. To combat this parasite, V. vinifera scions (detached
shoots including buds) were grafted to species native to the eastern United States, which proved almost
completely resistant to phylloxera. After the vineyards recovered, European governments protected the
reputations of the great regions by enacting laws that allotted regional names and quality rankings only to those
wines produced in specific regions under strictly regulated procedures. Today, newer wine-producing countries
have passed similar regulations.

2
 Enology: scientific winemaking
Prior to the 19th century little was known about the process of fermentation or the causes of spoilage. The
Greeks stored wine in earthenware amphorae, and the Romans somewhat extended the life of their wines with
improved oaken cooperage, but both civilizations probably drank almost all of their wines within a year of
vintage and disguised spoilage by adding such flavourers as honey, herbs, cheese, and salt water. Wooden
barrels remained the principal aging vessels until the 17th century, when mass production of glass bottles and
the invention of the cork stopper allowed wines to be aged for years in bottles.

In the mid-19th century the French chemist Louis Pasteur and others explained the nature of fermentation and
identified the yeasts responsible for it. Pasteur also identified the bacteria that spoil wine and devised a heating
method (later called pasteurization) to kill the bacteria. Later in the century, methods were developed for
growing pure strains of specific yeasts in culture. Advances in plant physiology and plant pathology also led to
better vine training and less mildew damage to grapes.

Mechanized innovations in the 20th century have mainly contributed to quality control. Stainless
steel fermentation and storage tanks are easily cleaned and can be refrigerated to precise temperatures.
Automated, enclosed racking and filtration systems reduce contact with bacteria in the air. Beginning in the
1960s, the use of mechanical grape harvesters and field crushers allowed quick harvesting and immediate
transfer to fermentation tanks.

The wine grape

The thousands of grape varieties that have been developed, with 5,000 reported for V. vinifera alone, differ
from one another in such characteristics as colour, size, and shape of berry; juice composition (including
flavour); ripening time; and disease resistance. They are grown under widely varying climatic conditions, and
many different processes are applied in producing wines from them. All of these possible variations contribute
to the vast variety of wines available.

Species and varieties

Vitis vinifera, probably originating in the Caucasus Mountains, is the principal wine-producing plant, with most
of the world’s wine still made from varieties of this species. V. labrusca and V. rotundifolia have been
domesticated in the eastern United States, the domestication of V. amurensis has been reported in Japan, and
various interspecies hybrids have been used for wine production. The high sugar content of most V.
vinifera varieties at maturity is the major factor in the selection of these varieties for use in much of the world’s
wine production. Their natural sugar content, providing necessary material for fermentation, is sufficient to
3
produce a wine with alcohol content of 10 percent or higher; wines containing less alcohol are unstable because
of their sensitivity to bacterial spoilage. The moderate acidity of ripe grapes of the V. vinifera varieties is also
favourable to wine making; the fruit has an acidity of less than 1 percent (calculated as tartaric acid, the
main acid in grapes) and a pH of 3.1 to 3.7 (mildly acid). Malic acid is also an important acid; only small
amounts of citric acid are present.

A third factor attracting winemakers to this grape is its tremendous range in composition. The pigment pattern
of the skin varies from light greenish yellow to russet, pink, red, reddish violet, or blue-black; the juice is
generally colourless, although some varieties have a pink to red colour, and the flavour varies from quite neutral
to strongly aromatic (Gewürztraminer, Cabernet Sauvignon, Zinfandel). Some varieties, such as Pinot Noir,
having rather neutral flavoured juice, develop a characteristic flavour when fermented on the skins and aged.

The species V. labrusca and V. rotundifolia seldom contain sufficient natural sugar to produce a wine with
alcohol content of 10 percent or higher, and additional sugar is usually required. Their acidity at maturity is
often excessive, with a low pH. Varieties of these species usually have distinctive flavours. The flavours of V.
labrusca, owing to methyl anthranilate and other compounds, are considered too pronounced by some
consumers. This flavour, especially prevalent in wines made from the Concord-type varieties, is commonly
called “foxy.”
Cultivation
Grapes, although primarily a temperate-zone plant, can be grown under semitropical conditions. They are not
adapted to the cooler parts of the temperate zone, where growing seasons may be too short to allow the fruit to
reach maturity or where low winter temperatures (less than −7 °C [20 °F]) may kill the vine or its fruitful
buds. V. vinifera is more susceptible to damage from winter conditions than is V. labrusca.

Climate strongly influences the composition of mature grapes. A major cause of the variation among grapes
from different areas is the differing quantities of heat received by the vines during the growing season. Other
important factors include differences in night and day temperature, hours of sun, and soil temperature.

Grapes begin their growth cycle in the spring when average daily temperature is about 10 °C (50 °F). To reach
maturity, they require a certain amount of heat above 10 °C during the growing season. This amount of heat,
called the heat summation, is calculated by totaling the number of degrees of average daily temperature over
10 °C for each day of the growing season. A heat summation of about 1,800° is required for successful growth.
If the heat summation is less than required, the grapes will not ripen; they will reach the end of the growing
season with insufficient sugar and too much acidity. This condition, frequently occurring in the eastern United
States, Switzerland, and other cool regions, can be corrected by adding sugar to the crushed grapes. Where the

4
heat summation is much greater than required, as in Algeria and parts of California, the grapes mature earlier
and with less acidity and colour than those produced under cooler conditions.

Factors influencing the heat summation of a vineyard and, therefore, grape composition include exposure (in
Europe, best from the east), air drainage (preferably from the slopes to the valley), soil temperature (above 10
°C during the growing season), and soil moisture content (not too dry at any time and not waterlogged for more
than short periods).

Seasonal conditions also can be critical, especially in regions of low heat summation, as found in parts of France
and Germany. When the growing season in such areas is warmer than usual, the fruit produced is riper and
better balanced than is usual in cool seasons. In warm regions the sweeter dessert wines may benefit from
somewhat low heat summation, resulting in less berry raisining (moisture loss) and giving the fruit better colour
and acidity than is achieved when the growing season is excessively warm.

Such cultivation practices as weeding and pruning also may influence the mature fruit composition. Although
the composition of the soil has an influence on soil temperature, root penetration, water-holding capacity, and
vine nutrition, its effect on the quality of wine, varying from region to region, is poorly understood.

Wine regions and varieties

Almost all wines are labeled by the region of production, maturity of the fruit, variety of grape or type of wine,
and year of production, and they can be further distinguished by colour, sweetness, and varietal aroma. Specific
characteristics are traditionally associated with certain wines, and in many cases these traditions are guaranteed
by law.

The wines and viticultural laws of France, Italy, Germany, the United States, Australia, and South Africa.
Many other countries produce enormous quantities of table wines. In Europe there are, for
example, Spain, Portugal, Switzerland, Hungary, Romania, Bulgaria, Greece, and Georgia. In North
Africa and the Middle East there are Algeria, Tunisia, and Israel. In South America there
are Brazil, Peru, Chile, and Argentina. In Asia the largest producer is Japan.

5
 COMPANY DESCRIPTION

PROFILE OF THE ORGANIZATION

Points Information

Product Brand Name Syena Grape Wines

Rangaraj K
Founder/Owner

Date of Establishment 2020

Establishment Place Coimbatore, Tamil Nadu, India

INR 50LAKH- 1CRORE

Revenue

Site No. 32, 4th Cross Street,

KK Nagar
Registered Address 4th Cross Street
Ganapathy
Coimbatore - 641006
Tamil Nadu, India

Telephone No. 044-23464500-03

Company Status Active

6
 PRIMARY WINE PRODUCTION
Vineyard Management

The journey of wine production begins in the vineyard, where grape cultivation is carefully managed to produce
high-quality fruit. The selection of grape varieties is crucial, as it must align with the local climate, soil
conditions, and desired wine style. Throughout the growing season, vineyard managers engage in pruning and
training practices to control vine growth and optimize grape quality. Additionally, they implement pest and
disease control strategies to protect the vines. Effective irrigation and fertilization practices ensure that the
vines receive the necessary water and nutrients, contributing to the development of healthy grapes.

Harvesting
Fresh and fully ripened wine grapes are preferred as raw material for wine making. In cool climates, as in
northern Europe and the eastern United States, however, lack of sufficient heat to produce ripening may
necessitate harvesting the grapes before they reach full maturity. The resulting sugar deficiency may be
corrected by direct addition of sugar or by the addition of a grape juice concentrate. Grapes that are allowed to
reach full maturity on the vine or that are partially dried by exposure to sun after harvesting are high in sugar
content as a result of natural moisture loss (partial raisining as in the production of Málaga wines in Spain). A
beneficent mold, Botrytis cinera, may also be employed to hasten moisture loss (as in the production of
Sauternes in France). These grapes are used to produce sweet table wines. Special methods employed to
produce these wines include the addition of sulfur dioxide, the use of small fermenting vessels during
processing, or the use of cool temperatures—the objective being to stop the fermentation before all the sugar
is fermented.

Because of the effect upon grape composition, proper timing of the harvest is of great importance. Premature
harvesting results in thin, low-alcohol wines; very late harvesting may yield high-alcohol, low-acid wines.

Harvesting may be completed in one picking or in several. The grape clusters are cut from the vine and placed
in buckets or boxes and then transferred to larger containers (large tubs in Europe, metal gondola trucks in
California and elsewhere) for transport to the winery. Mechanical harvesting systems, based on shaking the
berries from the clusters or on breaking the stems, are widely used in California, Australia, France, and
elsewhere.

At the winery the grapes may be dumped directly into the crusher or may be unloaded into a sump and carried
to the crusher by a continuous conveyor system.

7
Timing is everything when it comes to harvesting grapes. The decision on when to harvest is based on several
factors, including the sugar content, acidity, and flavor profile of the grapes. Harvesting can be done manually
or mechanically, depending on the size of the vineyard and the grape variety. Hand-picking is often preferred
for high-quality wines, as it allows for the careful selection of the best grapes. Once harvested, the grapes are
quickly transported to the winery to preserve their freshness and prevent premature fermentation.

Crushing and Pressing

In modern mechanized wine production, the grapes are normally crushed and stemmed at the same time by a
crusher-stemmer, usually consisting of a perforated cylinder containing paddles revolving at 600 to 1,200
revolutions per minute. The grape berries are crushed and fall through the cylinder perforations; most of the
stems pass out of the end of the cylinder. A roller-crusher may also be used. Ancient methods of crushing with
the feet or treading with shoes are rare.

Figure 1.1 Figure 1.2

Figure 1.3

8
When red grapes are used to produce a white juice, as in the Champagne region of France, crushing is
accomplished by pressing.

Red grapes are sometimes introduced whole into tanks, which are then closed. The resulting respiration in
the fruit, consuming oxygen and producing carbon dioxide, kills the skin cells, which lose their
semipermeability, allowing easy colour extraction. There is also some intracellular respiration of malic acid.
This respiration process is slow and in warm regions may result in wines of low colour and acidity and
distinctive odour.
Juice separation
When the juice of white grapes is processed or a white wine is desired, the juice is usually separated from the
skins and seeds immediately after crushing. Occasionally, to increase flavour extraction, the white skins may
be allowed to remain in contact with the juice for 12 to 24 hours, but this procedure also increases colour
extraction, sometimes undesirably.

Two main procedures are employed to separate the juice from the solids. Much of the juice may be drained off
by placing the crushed grapes in a container having a false bottom and often false sides. This juice is called the
free run juice, and the mass of crushed grapes is called the must, a term also used to refer to the unfermented
grape juice, with or without skins.

More commonly, the crushed grapes are placed in a press. The traditional basket press is gradually
being supplanted by a horizontal basket press, applying pressure from both ends. Continuous screw-type
presses are also employed, especially for drained pulp. The Willmes press, widely employed for white musts,
consists of a perforated cylinder containing an inflatable tube. The crushed grapes are introduced into the
cylinder, and the tube is inflated, pressing the grapes against the rotating cylinder sides and forcing the juice
out through the perforations. Several pressings may be made without the extensive hand labour required for
basket presses.

Continuous presses are practical for production of red wines, in which skins, seeds, and juice are all fermented
together. Separation of the juice is simplified because fermentation makes the skins less slippery, and the

9
amount of free run juice obtained is, therefore, much greater than for unfermented musts. Separation of the less
slippery solids from the juice by pressing is also simplified.

The drained pomace (crushed mass remaining after extraction of the juice from the grapes), from white or red
fermentations, may be used to provide distilling material for production of wine spirits. Water is usually added,
the fermentation is completed, and the low-alcohol wine is drained off. The pomace may be further washed and
pressed or may be distilled directly in special stills.
Must treatment
White musts are often turbid and cloudy, and settling is desirable to allow separation of the suspended materials.
Such measures as prior addition of sulfur dioxide and lowering of the temperature during settling help prevent
fermentation and allow the suspended material to settle normally. In many areas wineries centrifuge the white
must to remove the solids. In this process a strong pulling force is created by circular motion. Musts are
sometimes pasteurized, inactivating undesirable enzymes that cause browning. The addition of pectin-splitting
enzymes to the musts to facilitate pressing is uncommon. Bentonite, a type of clay, may be added to musts to
reduce total nitrogen content and facilitate clarification

Figure 1.4

There is renewed interest in the prefermentation heat treatment of red musts to extract colour and deactivate
enzymes. This process, when performed rapidly at moderate temperatures and without undue oxidation, may
be particularly desirable in the production of red sweet wines, which employs short periods of fermentation on

10
the skins, and for use with red grapes that have been attacked by the parasitic fungus Botrytis cinera, which
contains high amounts of the polyphenol oxidase type of enzymes that cause browning.

Fermentation
The process of alcoholic 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.

Grape skins are normally covered with bacteria, molds, and yeast. The wild yeasts such as Pichia,
Kloeckera, and Torulopsis are often more numerous than the wine
yeast Saccharomyces. Although species of Saccharomyces are generally considered more desirable for
efficient alcoholic 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 have produced up to 18 percent (by volume) of alcohol, although 15 to 16 percent
is the usual limit.

Use of the yeast Schizosaccharomyces pombe has been proposed for the early stages of alcoholic fermentation.
Because it metabolizes malic acid, this yeast would be useful in excessively acid musts, but commercial
applications have not yielded consistently favourable results. The addition of lactic-acid bacteria to musts,
using strains metabolizing malic acid, is now common.

11
 Figure 1.5 Figure 1.6

number of undesirable microorganisms is greatest in partially rotted or injured grapes. Such damage may occur
in harvesting or during transportation, particularly in warm climates. Suppression of undesirable
microorganism growth is required, and the most common method used is the addition of sulfur dioxide to the
freshly crushed grapes at the rate of about 100 to 150 milligrams per litre. Sulfur dioxide is more toxic to
undesirable microorganisms than to desirable microorganisms. When it is used in musts, an inoculum of the
desired yeast strain, usually called a pure yeast culture, is added. Musts are rarely pasteurized, although this
process may be applied when they contain undesirable amounts of oxidizing enzymes from moldy grapes.

12
 Figure 1.7 Figure 1.8

Enologists, technicians in the science of wine making, do not agree on the most desirable yeast species and
strain, but strains of S. cerevisiae are generally used. The chosen strain is allowed to multiply as much as
possible in sterilized grape juice and is then transferred to larger containers of sterilized grape juice, where it
continues to grow until the desired volume is reached. Suitable pressed yeasts of desirable strains are added
directly, avoiding the troublesome practice of building up and maintaining a pure yeast culture. About 1 to 3
percent of a pure yeast culture, or sufficient pressed yeast to provide a population of 1,000,000 cells per
millilitre, is used.

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, and (4) prevent undue
rise in temperature, killing the yeast cells.

Optimum temperature for growth of common wine yeasts is about 25 °C (77 °F), and in many viticultural areas
of the cooler temperate zone, grapes are crushed at about this temperature. Fermentation is seldom started at so
high a temperature, however, because it is then difficult to prevent the temperature from exceeding 30 °C during
fermentation.

Extraction of flavours and colours is not a problem in white musts; the crushed grape mass is usually separated
from the skins before fermentation. Fermentation of white musts at relatively cool temperature (about 10 to 15

13
°C [50 to 60 °F]) apparently results in greater formation and retention of desirable by-products. An undesirable
feature of such relatively low-temperature fermentations is the longer period required for completion (six to 10
weeks compared to one to four weeks at higher temperatures) and the tendency for the fermentation to stop
while residual sugar remains. (This is not always considered undesirable—i.e., in German wine production.) In
practice white table wines are usually fermented at about 20 °C.

In red wine musts, the optimum colour extraction consistent with yeast growth occurs at about 22 to 28 °C (72
to 82 °F). Alcoholic fermentation produces heat, however, and careful temperature control is required to prevent
the temperature from reaching a point (about 30 °C) where yeast growth is seriously restricted. At still higher
temperatures, growth will stop completely. Modern temperature control is accomplished by use of heat
exchangers. Older methods include placing the fermenters in a cold room; using cold pipes in the fermenter;
pumping the must through double-walled pipes, with cold water in the surrounding pipe; pumping the must
through a sump containing cooling coils; and pumping the coolant through jackets surrounding the tank.

Contact with air must be restricted to prevent oxidation during fermentation. In very large containers, the
volume of carbon dioxide given off is sufficient to prevent entry of air. In small fermenters, fermentation traps
are inserted, preventing entry of air but permitting exit of carbon dioxide. These traps are particularly desirable
during the final stage of fermentation, when carbon dioxide evolution is slow. Following fermentation, small
amounts of sulfur dioxide are added to help prevent oxidation. Ascorbic acid (50 to 100 milligrams per litre) is
sometimes employed to decrease the oxidation and thus the amount of sulfur dioxide required as an antioxidant,
but is not generally recommended.

14
 Figure 1.9

The cap of skins and pulp floating on top of the juice in red-wine fermentation inhibits flavour and colour
extraction, may rise to an undesirably high temperature, and may acetify if allowed to become dry. Such
problems are avoided by submerging the floating cap at least twice daily during fermentation. This operation,
comparatively easy with small fermenters, becomes difficult with large, tall fermenters of up to 100,000-gallon
(380,000-litre) capacity. In large units the fermenting must is drawn off near the bottom and pumped back over
the cap. The use of small fermentation vessels permits a greater percentage of heat loss to the surrounding
atmosphere, simplifying temperature control.

15
 Malolactic Fermentation
Enologists have known for some time that young wines frequently have a secondary evolution of carbon
dioxide, occurring sometime after the completion of alcoholic fermentation. This results from malolactic
fermentation, in which malic acid is broken down into lactic acid and carbon dioxide. The fermentation is
caused by enzymes produced by certain lactic-acid bacteria.

Flavour by-products of unknown composition are also produced during this fermentation. Malolactic
fermentation is desirable when new wines are too high in malic acid, as in Germany, or when
particular nuances of taste and flavour are desired, as in the red wines of Burgundy and Bordeaux in France. In
other regions, some producers may encourage malolactic fermentation, and others may discourage it, depending
upon the particular character desired in the wine. In all regions, this second fermentation is
somewhat capricious. One product, diacetyl (a flavour and aroma agent), is apparently beneficial at low levels
and undesirable at higher levels.

At low temperatures, malolactic fermentation proceeds slowly, if at all. German cellars are often equipped with
steam pipes, raising the temperature to encourage this fermentation. The bacteria may fail to grow because of
a deficiency or complete absence of essential amino acids. Most lactic-acid bacteria growth can be inhibited by
the presence of 70 to 100 milligrams per litre of sulfur dioxide.

Excessive malolactic fermentation may produce wines too low in acidity (flat tasting) or with undesirable
odours (mousy, sauerkraut, or diacetyl). Such faults may be prevented by earlier racking, filtration, and addition
of sulfur dioxide.

Clarification
Some wines deposit their suspended material (yeast cells, particles of skins, etc.) very quickly, and the
supernatant wine remains nearly brilliant. This is particularly true when 50-gallon wooden barrels, which have
greater surface-to-volume ratio than larger containers, are employed. The rough interior of wooden
cooperage facilitates deposition of suspended material. Other wines, particularly in warm regions or when large
tanks are used, may remain somewhat cloudy for long periods. Removal of the suspended material during aging
is called clarification. The major procedures involved are fining, filtration, centrifugation, refrigeration, ion
exchange, and heating.
Fining
Fining is an ancient practice in which a material that aids clarification is added to the wine. The main processes
involved are adsorption, chemical reaction and adsorption, and possibly physical movement. Proteins and yeast
cells are adsorbed on fining agents such as bentonite (a type of clay formed mainly of montmorillonite) or

16
gelatin. Chemical reactions occurring with tannins and gelatin may be followed by adsorption of
suspended compounds. If an inert material, such as silica, is added to a cloudy wine, some clarification will
occur simply by the movement of the particles of inert silica through the wine. This action probably occurs to
a certain extent with the addition of any fining agent.

Bentonite has largely replaced all other fining agents. Such fining agents as gelatin, casein, isinglass, albumin,
egg white, nylon, and PVPP (polyvinyl pyrrolidone) may be used for special purposes, including removal of
excess tannin or colour.

Excessive amounts of metals, particularly iron and copper, may be present in the wine, usually from contact
with iron or metal surfaces. These result in persistent cloudiness and require removal by such special fining
materials as potassium ferrocyanide (blue fining), long recommended in Germany. Cufex, a proprietary product
containing potassium ferrocyanide, may be used in the United States under strict control. Phytates have been
used for removing iron. In modern winery operations excessive metal content is rare, mainly owing to the use
of stainless steel equipment.
Filtration
Filtration is another ancient practice, and early filters consisted of rough cloth-covered screens through which
the wine was poured. Modern filter pads are made of cellulose fibres of various porosities or consist of
membrane filters, also in a range of porosities. The pore size of some filters is sufficiently small to remove
yeast cells and most bacterial cells, but filters operate not only because of pore size but also by a certain amount
of adsorption. Diatomaceous earth-filter aids, commonly added to the wine during filtration, increase the
functional life of a filter by retarding pore clogging.
Centrifugation
Centrifugation, or high-speed spinning, used to clarify musts, is also applied to wines that are difficult to clarify
by other means. This operation requires careful control to avoid undue oxidation and loss of alcohol during the
process.
Refrigeration
Refrigeration aids wine clarification in several ways. Temperature reduction often prevents both yeast growth
and the evolution of carbon dioxide, which tends to keep the yeast cells suspended. Carbon dioxide is more
soluble at lower temperatures. A major cause of cloudiness is the slow precipitation of potassium acid tartrate
(cream of tartar) as the wine ages. Rapid precipitation is induced by lowering the temperature to −7 to −5 °C
(19 to 23 °F) for one or two weeks. If the resulting wine is filtered off the tartrate deposit, tartrate precipitation
will not usually cause clouding later.
Ion exchange

17
Another method of tartrate stabilization is to pass a portion of wine through a device called an ion exchanger.
If this ion exchanger is charged with sodium, it will replace the potassium in potassium acid tartrate with
sodium, making a more soluble tartrate. Usually, if the potassium content of the blend of either treated or
untreated wine is reduced to about 500 milligrams per litre, no further precipitation will occur. Exceptions may
occur, however, and to be safe, tartrate and potassium contents and pH are included in the calculation. The use
of ion exchange is illegal in several countries.
Heating
Many wines contain small amounts of proteins that may cause clouding either by precipitation or by reacting
with copper or other metals to form aggregates that in turn form clouds. The use of bentonite removes some
protein, and protein adsorption is increased if the wine is warm when fined. Pasteurization at 70 to 82 °C (158
to 180 °F) also can be used to precipitate proteins, but in modern practice this process is seldom
employed to aid clarification.

Figure1.10

18
 Clarification and Stabilization

To ensure clarity and stability, the wine undergoes clarification and stabilization processes. Racking involves
transferring the wine from one vessel to another, leaving sediment behind. Fining agents, such as bentonite or
egg whites, may be added to bind and remove unwanted particles. Filtration further ensures the removal of any
remaining solids and microorganisms, resulting in a clear and stable wine ready for bottling.

Aging and bottling

Aging

Many wines improve in quality during barrel and bottle storage. Such wines eventually reach their peak and
with further aging begin to decline. During the aging period, acidity decreases, additional clarification and
stabilization occur as undesirable substances are precipitated, and the various components of the wine form
complex compounds affecting flavour and aroma.

Wines are usually aged in wooden containers made of oak, allowing oxygen to enter and water and alcohol to
escape. Extracts from the wood contribute to flavour. Humidity affects the kind of constituents that escape,
with alcohol becoming more concentrated in wine stored under conditions of low humidity and weakening with
high humidity. As the water and alcohol are released, volume decreases, leaving headspace, or ullage, that is
made up by the addition of more of the same wine from another container.

Some red table wines appreciate in quality, developing less astringency and colour, and a greater complexity
of flavour with aging in oak cooperage of up to 500-gallon size for two to three years. In the best red wines,
additional improvement may continue with two to 20 years of bottle aging (the rate of aging being lower in the
bottle than in the barrel). Many dessert wines improve during cask aging, particularly sweet sherries, but
extraction of excessive wood flavour must be avoided. Those rosé and dry red wines that will not improve with
long cask and bottle aging are aged for a short period of time, clarified, and then bottled. More than 90 percent
of all table wines are probably marketed and consumed before they are two years old. In dry white wines, a
fresher flavour is considered desirable, and the chief benefit of aging is greater clarification as various
undesirable substances are precipitated. These wines are rarely aged in the wood for long periods, and some
are never kept in wood. This change is possible because of the efficiency of new clarification methods. Earlier

19
bottling of white wines reduces costs for storage and for handling in wooden cooperage and produces fresher,
fruitier flavour. Sweet white table wines profit by some aging in wood.
Bottling
Before bottling, wine may require blending, filtration, and use of antiseptics to combat microbe development.
Often several casks containing the same wine will develop differences during aging, and blending is desirable
to ensure uniformity. Wines that are slightly deficient in colour or acid may be blended with special wines as a
means of correction. Blending frequently improves quality by adding to the complexity of the wine.

A final polishing filtration is required before bottling, and the amount of sulfur dioxide is adjusted, especially
in sweet table wines. Sulfur dioxide is frequently used, but sorbic acid or sorbates are used in sweet table wines
to inhibit yeasts, although they are not generally recommended because of the off-odour that may develop.
Such operations as the addition of sulfur dioxide, heating (wherever beneficial), and polishing filtration are
usually accomplished by a continuous in-line process. Equipment, usually semiautomatic or completely
automatic, must be free of undesirable microorganisms and is made of resistant alloys to avoid undesirable
metal pickup.

During the actual bottling operation, oxygen pickup must be kept to a minimum. Bottomfilling—that is,
inserting a tube into the bottle and filling from the bottom—is often used. In some cases, the bottle may be
flushed with carbon dioxide before filling, or the wine may be sparged (agitated) with nitrogen gas. Wines
subject to oxidation require special care.

Figure 1.12 Figure 1.11

20
Sterile new bottles are used in the United States. Elsewhere, bottles may be reused after thorough cleaning and
sterilization. The bottle shape and colour are dictated by custom and cost. Some white wines, subject to change
when exposed to light, are preferably bottled in brown, brownish green, or greenish blue coloured bottles.
Although brown glass is probably preferable for Sauternes, custom dictates the use of clear bottles. Glass is
still the usual material, although experiments have been made with plastics.

After bottling, the closure is made. Screw caps are used for standard wines. Cork closures are preferred for
wines that will be aged in the bottle. Red wines that may be aged in the bottle for many years are closed with
corks 2 inches (5 centimetres) long or longer. Occasionally a cork may communicate an off-odour, called
“corked,” to the wine; this apparently results from a contaminant or from a defect that allows the growth of
mold in or on the cork.

A capsule is placed over the closure, the label is applied, and the bottles are packaged in cases for shipment.
Wines requiring bottle aging are often not capsuled, labeled, or cased until they have been aged.

Bottled table and dessert wines should be stored on their sides during aging, both at the winery and by the final
customer pending consumption. Appropriate storage conditions include absence of light and low, even
temperatures maintained at about 12 to 16 °C (54 to 61 °F). Diurnal fluctuations in temperature lead to rapid
aging and early deterioration.

21
 COMPOSITION OF WINES

Figure 2.1

The vast majority of wine is water (85%) and ethanol (between 8 and 16% for non-fortified wines). This leaves
about 3% for everything else and this is what makes the differences between all wines. Those 3% are made of
organic acids, residual sugars, phenolics, glycerol, other alcohols, amino acids, minerals, aromatics and sulfites.
Most of what is in the wine comes from the grapes or from the transformation of grape juice into wine by wine
yeasts. The only exception are a few additives that are hopefully added in minute quantities so not to alter the
delicate balance of the precious 3%.

Ethanol comes from the transformation of grape sugar into alcohol by yeasts. It takes about 16 g/L of sugar to
make 1% of ethanol. The sugars in grapes that are predominant are glucose and fructose. Yeasts prefer glucose
often leaving residual fructose at the end of fermentation; importantly fructose is 2.4 times sweeter than glucose
which makes wine sensory evaluation of low sugar concentration very hazardous. There are many other sugars
in wines that play minor roles in the sensory appreciation of wine.

22
Glycerol is a byproduct of fermentation that increases the viscosity of wine. Its level is linked to the yeast type
and is always higher when the sugar levels at harvest are high and the fermentation temperatures are elevated.

Organic acids provide the acidity of wines and push their pH of below 4.0. The primary grape/wine acid is
tartaric and it exists at concentrations between 2.5-5g/l at harvest. Malic acid is the next most important at
around 1-4 g/l. Malic is unstable and can be biodegraded into lactic acid by lactic bacteria (this is the secondary,
or malolactic, fermentation). Next comes citric acid which is rarely at a concentration superior to 1 g/L. Acetic
acid is produced by several microorganism during fermentation and aging and is responsible for the sour smell
and taste of vinegar.

Grapes produce polyphenols to defend themselves against predators and to signal when a fruit is ready to
consume to spread its seeds. Phenolics in wine are grouped in flavonoids & non-flavonoids. Non flavonoids
are primarily acid phenols that have no recorded influence on sensory. Flavonoids are large molecules found
in the skin, seeds and stems of grapes and are the building blocks of tannins, anthocyanins, and flavonols.
Tannins are responsible for the astringency of red wines and anthocyanins are responsible for its color.
Catechins are the subunits of tannins. Small tannins (less than 4 catechin subunits) are bitter. Flavonol are
yellow polyphenols that may be behind the color of white wines.

Figure 2.2 Figure 2.3

23
Grapes are relatively rich in proteins and amino acids that will be substantially depleted by microorganisms
during fermentations. After fermentations, the wine can be enriched in proteins by aging it on the dead yeast
cells. The proteins from this process are rather large and grouped under the term of colloids. They are a mix of
mannoproteins and polysaccharides. Proteins bind with tannins and precipitate; therefore red wines are poor in
proteins. Since white wines are poor in tannins, they are richer in proteins to the point where they can become
unstable and create a haze in the bottle.

Residual sugars are unfermented sugars post fermentation. They provide weight to quasi-dry wines (below 4
g/L) and of course contribute to the quality and richness of all sweet wines. When present in large amount and
the alcohol is below 16% ABV, levels of RS above 4 g/L require sterile filtration to avoid any refermentation.

Grapes are relatively rich in potassium which is a major contributor to wine instability because it can create a
salt with tartaric acid creating pretty crystals that look like broken glass at the bottom of a bottle of wine. Other
minerals in grapes include calcium, magnesium, iron and copper.

Aromatic molecules are found in small amount and we distinguish the primary aromas that come from the
grapes, the secondary aromas that come from the winemaking process and the tertiary aromatics that occur
during aging. There are upward of 9,000 volatile molecules in

24
 TYPES OF WINES

RED WINE

Red Wine is an alcoholic beverage made by fermenting the juice of dark-skinned grapes. Red wine differs from
white wine in its base material and production process. Red wine is made with dark-skinned rather than light-
skinned grapes. During red wine production, the winemaker allows pressed grape juice, called must, to
macerate and ferment with the dark grape skins, which adds color, flavor and tannin to the wine. Alcohol occurs
when yeast converts grape sugar into ethanol and carbon dioxide.

CHARACTERISTICS OF RED WINE

The first and most obvious characteristic of red wine is the color. Red wines range in hue from deep, opaque
purple to pale ruby and everything in between. As red wine ages, its bright, youthful colors turn garnet and
even brown.

The second characteristic of red wine is tannin. Red wines are made by macerating the juice of grapes with the
skins and seeds, and sometimes even the stems as well, which is typically called whole cluster fermentation.
All of these elements of the grape bunch impart tannins to the wine.

Tannins are polyphenols that lend texture, structure and ageability to a wine. They’re the source of the drying
sensation in the mouth akin to black tea. Sometimes tannins are considered ripe, smooth or well-integrated into
the wine, while others may be perceived as rustic, green or astringent.

Tannins give a wine structure or framework like a skeleton. They soften over time, which is why many consider
young, tannic wines best enjoyed after a few years of aging in the bottle.

The third characteristic of red wine is its wide range of flavors. Different grape varieties produce aromas of
fruits, flowers, herbs, spices and earthy characteristics. For example, Pinot Noir tends to have raspberry, cherry
and forest floor notes, while Cabernet Sauvignon generally boasts notes of cassis, licorice and wet gravel.

25
These flavors and aromas are not added to the wine, rather they comprise wine’s unique organoleptic properties
derived from organic compounds typically found in acids and grape skins. Red wine characteristics are different
from white wine because of the grape type and contact with the skins during maceration and fermentation.

The fourth characteristic of red wine is acid. Acid is an essential component of wine; it serves as a preservative
as well as provides freshness and structure. When tasting red wine, the acidity is perceived as the tart and sour
attributes which balance against sweet and bitter or tannins components. Red wine has several acid types,
though tartaric and malic are the main ones.

Figure 3.1 Figure 3.2

26
PROCESSING OF RED WINE

Figure 3.3

WHITE WINE

White wine is a type of wine made from the fermentation of green or yellow-colored grapes, such as
Chardonnay, Sauvignon Blanc, and Riesling, or from red grapes with minimal contact with the grape skins,
which prevents the extraction of color. The process begins in the vineyard, where the chosen grape varieties
are carefully cultivated to achieve the desired balance of sugar, acidity, and aromatic compounds. These grapes
are typically harvested early in the morning to preserve their freshness and aromatic profile, crucial for high-
quality white wine production. The harvested grapes are promptly transported to the winery to prevent
oxidation and spoilage. Upon arrival, they undergo crushing to release the juice and pulp, followed by pressing
to separate the juice from the skins, seeds, and stems. This step is vital for white wines as it minimizes the
extraction of tannins and pigments, ensuring the wine retains its light color and crisp character.

27
CHARACTERISTICS OF WHITE WINE

White wine is celebrated for its diverse range of characteristics, which can vary significantly depending on the
grape variety, region, and winemaking techniques used. Generally, white wines are lighter in body and color
compared to red wines, with a spectrum of hues ranging from pale straw to deep gold. The primary flavor
profile of white wine is often dominated by fresh, fruity, and floral notes. Common fruit flavors include citrus
fruits like lemon, lime, and grapefruit; green fruits such as apple and pear; and tropical fruits like pineapple,
mango, and melon. Floral aromas, including jasmine, elderflower, and honeysuckle, are also prominent, adding
to the wine's complexity and appeal. White wines typically exhibit higher acidity than reds, giving them a crisp,
refreshing quality that can range from tart and zesty to smooth and balanced. This acidity is a key factor in the
wine’s structure, contributing to its vibrant mouthfeel and longevity.

In terms of sweetness, white wines can range from bone-dry to lusciously sweet. Dry white wines, such as
Sauvignon Blanc and Pinot Grigio, emphasize acidity and minerality, often showcasing subtle hints of green
herbs and wet stone. Off-dry and medium-sweet white wines, like certain styles of Riesling and Chenin Blanc,
balance their sweetness with vibrant acidity, creating a harmonious interplay of flavors. Dessert white wines,
such as Sauternes and Ice Wine, are rich and intensely sweet, with concentrated flavors of honey, apricot, and
caramel, often achieved through late harvesting or freezing of the grapes to concentrate sugars.

The texture of white wine can also vary widely. Stainless steel fermentation and aging produce wines with a
lean, clean, and crisp texture, highlighting the purity of the fruit flavors. On the other hand, wines aged in oak
barrels often have a richer, rounder mouthfeel, with additional flavors of vanilla, toast, and butter, particularly
in varieties like Chardonnay that may undergo malolactic fermentation. This secondary fermentation process
converts sharp malic acid into softer lactic acid, imparting a creamy, buttery texture to the wine.

Minerality is another characteristic that can be prominent in white wines, especially those from regions with
unique soil compositions. This can manifest as flinty, chalky, or saline notes, adding an intriguing layer of
complexity. The finish of a white wine—the lingering taste left after swallowing—can range from short and
crisp to long and evolving, with the best examples leaving a lasting impression of balanced acidity, fruit, and
nuanced flavors.

28
Overall, the versatility of white wine allows it to pair well with a variety of foods. Its acidity makes it an
excellent match for seafood, salads, and light poultry dishes, while sweeter styles can complement spicy cuisine
and rich desserts. The diverse characteristics of white wine, from its fresh and fruity aromas to its varied textures
and finishes, make it a dynamic and enjoyable choice for wine enthusiasts.

Figure 3.4

29
PROCESSSING OF WHITE WINE

Figure 3.5

30
HONEY MEAD

Honey mead, often simply referred to as mead, is one of the oldest known alcoholic beverages, with a history
that dates back thousands of years, predating wine and beer. It is a fermented drink made primarily from honey,
water, and yeast, and can be enjoyed in a variety of styles ranging from sweet to dry, still to sparkling. The
process begins with the selection of high-quality honey, which can vary significantly in flavor depending on
the flowers from which the bees collected nectar. This honey is then diluted with water to create a mixture
known as "must." The sugar content of the must is carefully measured to determine the potential alcohol content
of the final product.

CHARACTERISTICS OF HONEY MEAD

Honey mead, an ancient and diverse beverage, boasts a wide array of characteristics that reflect its unique
ingredients and the craftsmanship involved in its production. Its core flavor profile is rooted in the type of
honey used, which can range from light and floral, sourced from wildflowers or clover, to rich and robust,
derived from darker honeys like buckwheat or chestnut. This variability allows mead to present a wide spectrum
of flavors, including subtle notes of citrus, tropical fruits, herbs, spices, and even hints of caramel or
butterscotch, depending on the honey's origin and any additional ingredients used during fermentation. The
sweetness of mead is highly variable, from bone-dry to dessert-sweet, with each style offering a distinct tasting
experience.

In addition to its primary flavors, the aroma of mead can be incredibly complex, offering scents that range from
delicate floral and fruity notes to more intense herbal and spicy undertones, particularly in varieties like
melomel (fruit-infused mead) or metheglin (spice-infused mead). The mouthfeel of mead can also vary
significantly, from light and crisp to full-bodied and creamy, influenced by factors such as fermentation
temperature, aging process, and whether the mead is still, petillant (lightly sparkling), or fully sparkling. This
carbonation level adds another layer of complexity to the drinking experience, enhancing the overall texture
and sensation on the palate.

The alcohol content in mead typically ranges from about 5% to 20% ABV, contributing to its warming quality
and making it suitable for various occasions, from casual sipping to celebratory toasting. The aging process
further refines the mead's characteristics, allowing flavors to meld and develop greater depth and smoothness
over time. Oak aging can introduce additional notes of vanilla, toast, and spice, adding to the mead's
complexity.

31
Mead's versatility is one of its most defining features, allowing it to pair well with a wide range of foods, from
cheese and charcuterie to spicy dishes and desserts. Its ability to be crafted in numerous styles, including
traditional, fruit-infused, spiced, and herbal varieties, makes it a beverage that can cater to diverse tastes and
preferences. The resurgence of interest in mead in recent years has led to innovative interpretations and a
renewed appreciation for its rich heritage and potential for creativity. Whether enjoyed on its own or as part of
a culinary pairing, honey mead offers a unique and multifaceted drinking experience that continues to captivate
and delight enthusiasts around the world.

Figure 3.6

32
PROCESSING OF HONEY MEAD

Preparation

Primary
Fermentation

Secondary
Fermentation

Aging

Bottling

33
JAMUN WINE

Jamun wine, also known as Indian blackberry wine, is a unique alcoholic beverage crafted from the Jamun
fruit, scientifically known as Syzygium cumini. This fruit, indigenous to the Indian subcontinent and other
tropical regions, is renowned for its rich purple hue and sweet-tart flavor profile. The process of making Jamun
wine involves fermenting the fruit's juice, which is extracted by crushing the ripe berries. This juice is then
combined with yeast, which converts the natural sugars into alcohol through fermentation. The fermentation
process can vary in length, typically lasting several weeks to a few months, depending on the desired flavor
and alcohol content.

Jamun wine is celebrated not only for its distinctive taste but also for its numerous health benefits. The Jamun
fruit is rich in vitamins A and C, iron, and antioxidants, which contribute to its medicinal properties. It's
traditionally used in Ayurvedic medicine for its potential to aid in digestion, control blood sugar levels, and
improve overall cardiovascular health. The antioxidants present in the wine help in reducing oxidative stress
and may contribute to a healthier immune system. Additionally, Jamun wine is known for its deep, vibrant
color and smooth texture, making it an appealing choice for wine enthusiasts looking for something different
from conventional grape wines.

Figure 3.7 Figure 3.8

34
Culturally, Jamun wine holds a special place in regions where the fruit is abundant. It is often homemade, with
families passing down recipes through generations, each adding their unique twist to the preparation. In recent
years, commercial production of Jamun wine has gained traction, with wineries exploring innovative techniques
to enhance its flavor and market appeal. The wine pairs well with a variety of dishes, particularly those with
robust flavors, such as grilled meats and spicy Indian cuisine, making it a versatile addition to any dining
experience.

Jamun wine is a distinctive and culturally rich beverage, cherished for its unique taste and numerous health
benefits. Its production involves a meticulous fermentation process, and it holds a special place in both
traditional and contemporary culinary practices. As awareness of its unique qualities grows, Jamun wine is
poised to carve out a niche in the global wine market, offering a delightful alternative to conventional fruit
wines.

PROCESS OF JAMUN WINE

Figure 3.9

35
BEET WINE

Beet wine is an intriguing and vibrant alcoholic beverage crafted from beetroots, known scientifically as Beta
vulgaris. This unique wine leverages the natural sugars present in beets, which, when fermented, produce a
distinctive and flavorful drink. The process of making beet wine begins with selecting high-quality, fresh
beetroots. These beets are then thoroughly cleaned, peeled, and chopped before being boiled to extract their
juice. The beet juice is then combined with sugar, water, and yeast, initiating the fermentation process. This
fermentation typically lasts several weeks, allowing the yeast to convert the sugars into alcohol, resulting in a
rich, deep-colored wine with earthy and slightly sweet undertones.

One of the remarkable aspects of beet wine is its vibrant, ruby-red color, which comes from the natural pigments
in beetroots. This striking hue makes beet wine an aesthetically pleasing choice for special occasions and
celebrations. The flavor profile of beet wine is equally unique, often described as earthy with a hint of sweetness
and a subtle, tangy finish. This makes it an excellent pairing for a variety of dishes, particularly those with bold
and savory flavors, such as roasted meats, hearty stews, and strong cheeses.

Figure 3.10 Figure 3.11

36
Beet wine is also noted for its potential health benefits. Beetroots are rich in essential nutrients, including
vitamins A, B, and C, as well as minerals like potassium, magnesium, and iron. They are also high in
antioxidants, particularly betalains, which have been linked to reduced inflammation and improved
cardiovascular health. The fermentation process preserves many of these beneficial compounds, allowing beet
wine to retain some of the nutritional advantages of its primary ingredient. Additionally, the nitrates present in
beets can help improve blood flow and lower blood pressure, adding to the healthful appeal of this distinctive
wine.

Culturally, beet wine has roots in various regions where beetroots are a staple part of the diet. It is often
homemade, with recipes passed down through generations, each family adding its unique touch to the
preparation. In recent years, there has been a growing interest in beet wine among commercial wineries,
particularly those focused on creating innovative and health-conscious products. This trend has led to the
development of a variety of beet wine styles, from dry to sweet, catering to diverse palates and preferences.

Beet wine is a unique and visually stunning beverage with a rich flavor profile and numerous health benefits.
Its production involves a careful fermentation process that transforms the natural sugars in beetroots into a
delightful and healthful drink. With its striking color and earthy sweetness, beet wine offers a distinctive
alternative to traditional fruit wines, making it an appealing choice for both casual enjoyment and gourmet
dining. As more people discover its unique qualities, beet wine is poised to become a popular addition to the
global wine repertoire.

37
 BENEFITS OF WINES

Health Benefits of Wine

Cardiovascular Health

One of the most well-documented health benefits of wine, particularly red wine, is its positive impact on
cardiovascular health. Red wine is rich in polyphenols, including resveratrol and flavonoids, which have
antioxidant properties that help protect the lining of blood vessels in the heart. These antioxidants reduce
oxidative stress and inflammation, key factors in the development of heart disease. Moderate consumption of
red wine has been shown to increase high-density lipoprotein (HDL) cholesterol, commonly known as "good"
cholesterol, and reduce low-density lipoprotein (LDL) cholesterol, or "bad" cholesterol. This balance helps
prevent the buildup of plaque in the arteries, reducing the risk of atherosclerosis and subsequent heart attacks
or strokes. Additionally, the polyphenols in red wine can help maintain healthy blood pressure levels by
improving the function of the endothelium, the inner lining of blood vessels, and promoting vasodilation.

Antioxidant Properties

Wine, especially red wine, is a rich source of antioxidants, which play a crucial role in protecting cells from
damage caused by free radicals. Free radicals are unstable molecules that can cause oxidative stress, leading to
chronic diseases such as cancer, diabetes, and neurodegenerative disorders. The primary antioxidants found in
wine include resveratrol, quercetin, catechins, and anthocyanins. Resveratrol, in particular, has garnered
attention for its potential anti-aging properties and its ability to activate sirtuins, proteins that protect cells from
aging and disease. These antioxidants help neutralize free radicals, reducing inflammation and lowering the
risk of chronic diseases. They also support the immune system, enhancing the body's ability to fight off
infections and illnesses.

Blood Sugar Control

Moderate wine consumption has been linked to improved blood sugar control, which is particularly beneficial
for individuals with type 2 diabetes. Resveratrol in wine helps increase insulin sensitivity, allowing the body
to use insulin more effectively to lower blood sugar levels. This improved insulin sensitivity can help manage

38
and even prevent type 2 diabetes. Additionally, the polyphenols in wine slow down the absorption of glucose
from the intestines, preventing sharp spikes in blood sugar levels after meals. However, it's important for
individuals with diabetes to consult their healthcare provider before incorporating wine into their diet, as
excessive alcohol consumption can have adverse effects on blood sugar levels and overall health.

### Cognitive Function and Mental Health

Wine, particularly red wine, may also benefit cognitive function and mental health. Moderate wine
consumption has been associated with a lower risk of neurodegenerative diseases such as Alzheimer's and
Parkinson's. The antioxidants in wine help reduce inflammation and oxidative stress in the brain, which are
major contributors to cognitive decline. Resveratrol has been shown to cross the blood-brain barrier, providing
direct protection to brain cells. Studies suggest that moderate wine consumption can improve memory,
attention, and overall cognitive performance. Additionally, the social and relaxing aspects of enjoying wine
can help reduce stress and anxiety, contributing to better mental health and emotional well-being.

Bone Health

Moderate wine consumption has been linked to improved bone health. Wine contains silicon, a mineral that
plays a role in bone formation and density. Silicon helps increase collagen production, which is essential for
maintaining the structure and strength of bones. Additionally, the polyphenols in wine may help prevent bone
loss by reducing inflammation and oxidative stress that can contribute to osteoporosis. While moderate wine
consumption can be beneficial for bone health, excessive alcohol intake can have the opposite effect, leading
to decreased bone density and an increased risk of fractures.

Longevity

The potential of wine to promote longevity is often attributed to its rich content of antioxidants, particularly
resveratrol. Studies on resveratrol have shown that it can mimic the effects of calorie restriction, a well-known
method for extending lifespan in various organisms. Resveratrol activates sirtuins, proteins that enhance
cellular health and protect against aging-related diseases. Additionally, the anti-inflammatory and
cardiovascular benefits of wine contribute to a longer and healthier life. Moderate wine consumption has been
linked to a lower risk of all-cause mortality, suggesting that enjoying a glass of wine as part of a balanced diet
and healthy lifestyle can contribute to longevity.

39
Digestive Health

Wine, especially red wine, may have positive effects on digestive health. The polyphenols in wine act as
prebiotics, promoting the growth of beneficial gut bacteria. A healthy gut microbiome is essential for digestion,
nutrient absorption, and immune function. Moderate wine consumption can help maintain a balanced gut flora,
reducing the risk of gastrointestinal disorders such as irritable bowel syndrome (IBS) and inflammatory bowel
disease (IBD). Additionally, the antimicrobial properties of wine can help protect against harmful bacteria in
the digestive tract, supporting overall gut health.

Cancer Prevention

The antioxidants and polyphenols in wine may also contribute to cancer prevention. Resveratrol has been
shown to inhibit the growth of cancer cells and induce apoptosis (programmed cell death) in various types of
cancer, including breast, prostate, and colon cancer. The anti-inflammatory properties of wine help reduce
chronic inflammation, a known risk factor for cancer development. Additionally, the antioxidants in wine help
protect DNA from damage caused by free radicals, reducing the risk of mutations that can lead to cancer. While
moderate wine consumption may offer protective benefits, it's important to note that excessive alcohol intake
is a risk factor for certain cancers, particularly those of the liver, mouth, throat, and esophagus.

Moderate wine consumption offers a range of health benefits, from improved cardiovascular health and
antioxidant protection to better blood sugar control, cognitive function, and bone health. These benefits,
combined with the social and cultural enjoyment of wine, make it a valuable addition to a healthy and balanced
lifestyle. However, moderation is key, as excessive alcohol consumption can negate these benefits and lead to
adverse health effects.

Culinary Benefits of Wine

Wine holds a prestigious place in the culinary world, enhancing the flavors of a wide range of dishes and
adding a sophisticated touch to meals. It serves as a versatile ingredient in cooking, used in marinades,
sauces, and reductions to deepen flavors and add complexity to both savory and sweet dishes. Wine can
tenderize meat, add acidity to balance rich flavors, and contribute aromatic notes that elevate the overall
dining experience. Pairing wine with food is an art in itself, as the right wine can complement and enhance
the flavors of a dish, creating a harmonious and memorable meal. For instance, a robust red wine pairs
beautifully with red meats and hearty dishes, while a crisp white wine can enhance the flavors of seafood and
40
light, citrusy dishes. Desserts, too, can be paired with sweet wines to bring out their flavors and add a touch
of elegance to the end of a meal.

Environmental Benefits of Sustainable Wine Production

Sustainable wine production practices are increasingly being adopted to minimize environmental impact and
promote ecological balance. These practices include organic farming, biodynamic agriculture, and the use of
renewable energy sources in vineyards and wineries. Sustainable viticulture helps preserve biodiversity,
improve soil health, and reduce the use of synthetic chemicals, contributing to the long-term health of the
environment. Water conservation techniques and waste reduction initiatives in wine production further support
environmental sustainability. By choosing wines produced through sustainable methods, consumers can
contribute to the preservation of natural resources and the promotion of environmentally friendly practices in
the wine industry.

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 TESTING

The production and quality assurance of wine involve a series of detailed tests that ensure the final product
meets safety standards, regulatory requirements, and consumer expectations. These tests encompass a wide
range of analyses, from chemical and microbiological assessments to sensory evaluations and authenticity
checks.

Chemical Analysis

Chemical analysis is a cornerstone of wine testing, involving the measurement of various compounds to ensure
the wine's chemical composition is within acceptable ranges. Key tests include:

1. Alcohol Content: The ethanol level in wine is measured to ensure it matches the label and complies
with legal standards. This is typically done using gas chromatography or distillation methods.
2. pH and Acidity: The pH level and total acidity are crucial for determining the wine's taste, stability,
and microbial safety. These parameters are measured using pH meters and titration techniques.
3. Sulfur Dioxide (SO₂) Levels: Sulfur dioxide is used as a preservative and antioxidant in winemaking.
Its levels must be carefully monitored to prevent spoilage while ensuring it remains within safe
consumption limits. This is usually tested using the Ripper method or aeration-oxidation method.
4. Residual Sugar: The amount of residual sugar affects the wine's sweetness and fermentation stability.
It is measured using high-performance liquid chromatography (HPLC) or enzymatic assays.
5. Volatile Acidity: This test measures the concentration of acetic acid and other volatile acids, which can
affect the wine's flavor and indicate spoilage. Gas chromatography is often used for this analysis.

42
 Figure 4.1

Microbiological Analysis

Microbiological testing is essential to ensure the wine is free from harmful microorganisms that can spoil the
wine or pose health risks. Common tests include:

43
 1. Yeast and Mold Counts: These are monitored throughout the fermentation process and in the final
product to ensure proper fermentation and prevent spoilage.
2. Bacterial Contaminants: Testing for bacteria such as Lactobacillus, Acetobacter, and Brettanomyces
is crucial to prevent unwanted fermentation and spoilage. Methods like polymerase chain reaction
(PCR) and plating on selective media are used.

Sensory Evaluation

Sensory evaluation involves trained panels or wine experts who assess the wine's aroma, taste, appearance, and
mouthfeel. This qualitative analysis is critical for ensuring the wine meets the desired profile and consumer
preferences. Key aspects evaluated include:

1. Aroma and Bouquet: The complexity, intensity, and quality of the wine's aroma are assessed, looking
for characteristic notes and any off-odors.
2. Taste and Flavor: The balance of sweetness, acidity, bitterness, and astringency is evaluated, along
with the overall flavor profile.
3. Appearance: The wine's color, clarity, and brightness are examined to ensure they meet the expected
standards.
4. Mouthfeel: The texture and body of the wine, including tannin structure and alcohol warmth, are
assessed for balance and harmony.

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 PACKAGING
The packaging of wine is a critical aspect that encompasses functionality, preservation, marketing, and
environmental considerations. Proper packaging not only ensures the quality and longevity of the wine but also
plays a significant role in its appeal to consumers. Here is an in-depth look at various facets of wine packaging.

Figure 5.1

Bottles

Glass Bottles: The traditional and most common form of wine packaging is the glass bottle. Glass is inert,
impermeable, and non-reactive, making it ideal for preserving the wine's flavor and aroma. Bottles come in
various shapes and colors, often reflecting the type of wine they contain. For example, Bordeaux bottles have

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straight sides and high shoulders, Burgundy bottles are more tapered, and Champagne bottles are thicker to
withstand internal pressure. Dark-colored glass, such as green or amber, protects the wine from ultraviolet light,
which can cause oxidation and spoilage.

Size Variations: Wine bottles come in multiple sizes, ranging from the standard 750 ml bottle to larger formats
like magnums (1.5 liters), jeroboams (3 liters), and beyond. Larger bottles are often used for aging high-quality
wines as they offer a smaller surface area to volume ratio, which can slow the aging process and enhance
complexity.

Closures

Cork: Natural cork has been the traditional closure for wine bottles for centuries. It is valued for its ability to
allow a small amount of oxygen to interact with the wine, which can aid in the aging process. However, cork
can be susceptible to TCA contamination, causing "cork taint," which can spoil the wine.

Synthetic Corks: These are designed to mimic the properties of natural cork without the risk of TCA
contamination. They are consistent and reliable but may not offer the same level of oxygen permeability as
natural cork.

Screw Caps: Screw caps provide an airtight seal, preventing any oxygen ingress and preserving the wine's
freshness. They are especially popular for white wines and wines meant to be consumed young. Screw caps are
also praised for their convenience and reliability.

Figure 5.2

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Labels and Branding

Design and Information: Wine labels are crucial for marketing and providing consumers with essential
information about the wine. A well-designed label can attract attention and convey the wine's story, region of
origin, grape variety, vintage, and producer. Labels often include regulatory information, such as alcohol
content, sulfite declarations, and health warnings.

Back Labels: These provide additional details, including tasting notes, food pairing suggestions, and serving
instructions. They can also offer insights into the winemaking process and the vineyard's history, enhancing
the consumer's connection to the wine.

Figure 5.3 Figure 5.4

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 CONCLUSION

Overall internship is a really good program and recommended to my fellow

friends. It helps to enhance and develop my skills, abilities and develop my skills
Through the period of training in SYENA GRAPE WINES , we gained more
knowledge and experience regarding Wine. I have learned from different units
and people. I am grateful and thankful to supervisors and operators.

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