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 affects flavors
  • Oxygen Levels: Too much oxygen can cause oxidation
  • pH & Acidity: Ideal pH (3.0-3.5) to prevent spoilage
  • Nutrient Availability: Yeast needs nitrogen, vitamins, and minerals
  • Sulfur Dioxide (SO₂): Used to control microbial growth and oxidation

5. Byproducts of Fermentation

  • Ethanol (Alcohol) – Main product
  • Carbon Dioxide (CO₂) – Causes bubbling in fermentation tanks
  • Aldehydes & Esters – Affect aroma and flavor
  • Glycerol – Contributes to wine body & texture

6. Types of Wine Fermentation

  • Red Wine Fermentation (With skins, higher temperature)
  • White Wine Fermentation (Without skins, lower temperature)
  • Sparkling Wine Fermentation (Secondary fermentation in bottle to produce bubbles)

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