UTA - ASSIGNMENT - 2
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Mind Map: Wine Fermentation
Steps involved in wine production 1. Raw Materials Grapes (Red, White, or Other Varieties) Sugars (Glucose, Fructose) Water Yeast (Saccharomyces cerevisiae) 2. Stages of Fermentation A. Primary Fermentation Yeast converts sugars into ethanol & CO₂ Duration: 5-14 days Temperature: 20-30°C (Red Wine), 12-18°C (White Wine) B. Secondary Fermentation (Malolactic Fermentation - Optional) Conducted by Lactobacillus & Oenococcus bacteria Converts Malic Acid → Lactic Acid (softens acidity) Common in red wines & some white wines C. Aging & Maturation Stored in stainless steel tanks or oak barrels Flavors develop (vanilla, spices, fruit notes) Duration: Months to Years 3. Key Microorganisms Saccharomyces cerevisiae (Primary yeast for alcoholic fermentation) Oenococcus oeni (For Malolactic fermentation) Wild Yeasts (Brettanomyces - may cause spoilage) 4. Factors Affecting Fermentation Temperature: Higher temp speeds up fermentation but ...
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