1. WINE MANUFACTURING CHART2. VITICULTURE (PROCESS OF GROWING GRAPES)3. VINTAGE (PLUCKING OF GRAPES)4. WINE PRESS (CRUSHING OF GRAPES BY BALLLON PRESS,MANUAL

PRESS,TRODENNING,MANUAL OPERATING MACHINES5. FERMENTATION- C6H12O6……YEAST…………….C2H50H+CO26. RACKING7. FINNING8. FILTERATION9. REFRIGERATION10. SULPHURING11. MATURING12. WINE TASTING BY CONNOSSIEURS13. BLENDING14. BOTTLING

PROCESS OF MANUFACTURE OF WINE

1 VITICULTURE ….IT REFERS TO THE GROWING OF GRAPES ,THE GRAPE PLANT IS A CREEPER WHICH HAS TO BE GROWN ON SLOPING ,ROCKY AND CHALKY SOIL,ROCKY SOIL IS IMPORTANT TO PREVENT THE RETENTION OF WATER WHICH COULD RISE UPWARD INTO THE VINES DILUTING THE SUGAR INTO THE GRAPES OR EVEN CAUSING THE GRAPES TO BURST.AFTER ONE CROP SOIL HAS BEEN WASHED AWAY BY THE RAIN MUST BE BROUGHT BACK AND PREPARED FOR CULTIVATION BY PLOUGHING.THE VINES TOO ARE PREPARED FOR THE NEXT CROP BY PRUNING THEM AND REMOVING THE LONG SHOOTS.THE VINEYARD AT THIS STAGE IS SPRAYED WITH SO2 AND WATER MIXTURE TO PROTECT THE PLANT FROM DISEASES ,ALSO CALLED AS BORDEAUX MIXTURE.BAMBOOS ARE PLACED AT REGULAR INTERVALS WITH WINE STRETCHED BETWEEN THEM TO SUPPORT THE VINES ,THESE WINE SHOULD NOT BE STRETCHED TOO HIGH AS THE WARMTH RISING FROM THE SOIL WOULD NOT BE ABLE TO RIPEN THE GRAPES THEY SHOULD NOT BE TOO LOW AS THE BLOSSOM WOULD THEN TOUCH THE SOIL

VINTAGE

VINTAGE REFERS O THE PLUCKING OF GRAPES .THIS IS DONE MANUALLY OFTEN USING SPECIAL SCISSOR,THE GRAPES ARE COLLECTED IN CONICAL CANE BASKETS AND TAKEN TO THE WINE PRESS .THE GRAPES ARE THE SORTED AND GRADED MANUALLY ALL ROTTEN ,DAMAGED AND RAW FRUIT ARE DISCARDED,THE FRUIT IS THEN SHIFTED TO THE DESTALKING MACHINE TO REMOVE THE STALK FROM THE GRAPES .

WINE PRESS

GRAPES ARE CRUSHED TO YIELD MUST(FRESH GRAPE JUICE) BY FOR METHODS

A TRODENNING----- IT REFERS TO THE CRUSHING OF GRAPES BY TREADING ON THEM ,FOR THIS THE GRAPES ARE PLACED IN LARGE SHALLOW TANK AND THE PEOPLE TREADING THE GRAPES WEAR BOOTS WITH SPIKES WHICH PREVENT CRUSHING OF PIPS WHICH CONTAINS BITTER OIL

2 Balloon press---- The balloon press consist of an expandable balloon which is fitted in a tank filled with grapes and equipped with an outlet for the juice(must),on being filled with air the balloon expands crushing the grapes against the sides of the tank and squeezing out the juice

3 Manual press--- the manual process work on the principle of hydraulic pressure.As the central disc descends,it crushes the grapes

4 electrically operated press--- this press consist of a roller with a plate fitted all around it.the grapes are crshed between the roller and the plate

FERMENTATION---\

THE PROCESS OF FERMENTATION TAKES PLACE FOR 3-4 DAYS AND IS THE RESULT OF THE ACTION OF NATURAL YEAST (SACCHAROMYCES ELLIPSOIDES) ON GRAPE SUGAR.FROM WHITE GRAPE WHITE WINE IS OBTAINED AND FROM RED RED AND ROSE WINE.THE SKIN OF THE GRPAPES CONTAIN MOST OF THE PIGMENT THEREFORE IF THE SKIN IS REMOVED FROM THE MUST BEFORE FERMENTATION,A WHITE WINE IS OBTAINED,IF ALLOWED TO REMAIN IN THE MUST FOR A SHORT TIME A ROSE WINE IS OBTAINED .IF THE SKIN IS REMOVED AFTER FERMENTATION RED WINE IS OBTAINED

FERMENTATION TAKES PLACE IN THERMOSTATICALLY CONTROLLED FERMENTATION TANK KEEPING THE TEMPERATURE AROUND 60-80F .WITH THE ONSET OF VIGOROUS FERMENTATION HEAT IS PRODUCED .TO PREVENT EXCESSIVE HEAT COLD WATER IS RUN THROUGH THE PIPES EMBEDDED IN THE TANKS ,THIS HAS A COOLING EFFECT IF THE TEMPERATURE IS TOO LOW HOT WATER IS USED

RACKING

RACKING

THE PROCESS OF REMOVING THE PULP AND YEAST PARTICLES FROM WINES BY TRANSFERING THE CLEAR WINE FROM ONE BARREL TO OTHER LEAVING BEHIND THE IMPURITIES IS CALLED AS RACKING

THE PROCESS IS REPEATED 3-4 TIMES AND SO RACKING CAN TAKE PLACE UPTO 3-4 MONTHS

FINNING

FINNING IS DONE IN ORDER TO REMOVE ALL SUSPENDED PARTICLES IN WINES.IT MAY BE DONE USING EITHER OF THE FOLLOWING FINNING AGENTS

A EGG ALBUMEN(USING BEATEN EGG WHITE)

B ICING GLASS

OX BLOOD

GELATIN MADE FROM THE SWIM BLADDER OF FISH

THESE MATERIALS HAVE THE CLINGING POWER ,THEY ATTRACT THE PARTICLES IN THE WINE AND SETTLE AT THE BOTTOM AFTER WHICH THE CLEAR WINE IS SIPHONED OFF

REFRIGERATION

AFTER FINNING THE WINES ARE REFRIGERATED IN ORDER TO AVOID BACTERIAL ATTACK

FILTERATION

IT IS DONE IF THE WINES IS NOT CLEAR ENOUGH ,IT IS A SLOW PROCESS AND IS USUALLY DONE ONLY IN THE CASE OF WINES MEANT FOR THE DOMESTIC MARKET

MATURING

ONCE THE WINES IS CLEAR AND FREE FROM IMPURITIES,IT IS FILLED IN BLACK OR WHITE OAKWOOD CASKS AND KEPT FOR MATURING ,THE MATURING PERIOD DIFFERS FOR ALL WINES

WHITE WINES ARE GENERALLY MATURED FOR 3-6 MONTHS AND ARE BEST ENJOYED WHEN THEY ARE YOUNG.MATURING MAKES THE WINES MELLOW SMOOTH AND IMPART COLOUR.IT GENERALLY TAKES PLACE IN OAKWOOD CASK WHICH IS POROUS IN NATURE AND ALLOWS AIR TO MOVE IN AND OUT AND MAKES THE WINE MELLOW BUT NOT ENOUGH ENOUGH OTHERWISE OXIDATION WILL TAKE PLACE AND ENTIRE WINE CAN BE CHANGED INTO VINEGAR

.PRIOR TO MATURING THE CASKS ARE SUBJECTED TO THE PROCESS OF SULPHURING WHICH CONSIST OF SPRAYING OR GASSING THE EMPTY CASK WITH SO2 GAS AND THEN DRYING THEM IN THE SUN

TASTING BY CONNOSSIEURS

BLENDING( NOT IN THE CASE OF VINTAGE WINES)

BOTTLING