Wine Production PDF

Wineproduction.pdf Made by Wordtune \| [Open](https://app.wordtune.com/editor/read/505e8b6a-8ef8-5f2c-99c3-e918966b5389) Page 1 Beer Types - Top-fermenting yeasts produce esters and other secondary flavours and aromas in beers classified as ales, such as apple, pear, pineapple, grass, hay, banan...

Wineproduction.pdf Made by Wordtune \| [Open](https://app.wordtune.com/editor/read/505e8b6a-8ef8-5f2c-99c3-e918966b5389) Page 1 Beer Types - Top-fermenting yeasts produce esters and other secondary flavours and aromas in beers classified as ales, such as apple, pear, pineapple, grass, hay, banana, plum or prune. Lagers use yeasts that ferment at lower temperatures and inhibit the production of esters and other byproducts, resulting in a \"crisper\" tasting beer. Imperial lagers are the highest alcohol content lagers. Porter Porters are a type of ale, known for their dark black color and roasted malt aroma and notes. They may be fruity or dry in flavor, depending on the variety of roasted malt used in the brewing process. Page 2 Red wine is pigmented, white wine is not pigmented, sweet wine is fermented, dry wine is fermented, alcohol content is 3-10%, fortified wine is 19-22%, dessert wine is 22% alcohol, carbonation is 2%. Step I: Harvesting of fruits: Appropriate variety of fruits and berries are harvested, and the skin is removed for white wine preparation. The harvested fruits are de-steamed for white wine preparation, and the color is extracted from steam. Step III: Optimization: The must is optimized for two parameters, TSS and pH. KNS (potassium metabisulphite) may or may not be added at this stage, which is an antimicrobial compound against Acetobacter spp. and competitive yeast, and also acts as an anti-oxidant and antifungal agent. Page 3 Step IV: Primary fermentation: The optimized Must is inoculated with 2-10% of inoculum and fermented under optimum temperature for 3-5 days for red wine and 7-14 days for white wine. Step VI: Heat and cold sterilization: In cold sterilization method, the fermented must is cooled to nearly freezing and kept for one to two weeks, while in heat stabilization method, the liquid is gently heated for an hour and kept overnight. Step VII: Secondary fermentation: During secondary fermentation, aroma is developed. The aroma compound may be volatile or non-volatile and is produced by chemical reactions among acids, sugars, alcohols and phenolic compounds. Page 4 Step IX: Blending and fining: In order to produce good quality of wine, spices, extracts of aromatic plants, essential oils, fruit juices and other things are added in appropriate proportion. Then, tannins and microscopic particles are removed in order to make clear wine.