Wine Making
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Laksilu Viduraga PeirisWine Making
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Laksilu Viduraga PeirisIntroduction
Winemaking can be divided into four basic phases. The first phase consists of finding a source of
high quality fruit and making sure they are harvested in an optimum condition. Buying small
quantities of high quality fruit is not easy, and this is the most difficult winemaking phase for
home winemakers.
The second phase consists of fermenting the fruits into wine. Winemakers manage the
fermentation by controlling several different fermentation parameters such as temperature, skin
contact time, pressing technique, etc.
During the third phase, the new wine is clarified and stabilized. Winemakers clarify wine by
fining, racking and filtration. Wine is stabilized by removing excessive protein and potassium
hydrogen tartrate (potassium bi-tartrate). These materials must be removed to prevent them from
precipitating out of the wine later.
In the fourth phase of winemaking, the winemaker ages the wine. Most high quality wines are
aged in bulk and then for an additional time in the bottle. Winemakers have an active role
throughout the lengthy bulk aging process. Wines are smelled, tasted and measured every few
weeks, and any needed adjustments are made promptly.
Except for the first phase, the other three winemaking phases overlap each other. New wine
starts to clarify toward the end of the fermentation period. Some tartrates precipitate out during
primary fermentation, and the wine becomes more stable. Of course, wine is aging throughout
the winemaking process. Each phase makes a specific contribution to wine characteristics, but
the first phase has the greatest influence on wine quality.
In this practical we are going to prepare tea wine, king coconut wine and pine apple wine.
Materials for king coconut wine
King coconut water,
Sugar
Yeast
Spices
Procedure for king Coconut wine
1. 1 liter of King Coconut water was obtained and brix value was measured and added sugar
and brought the mixture to 15 brix value.
2. Then to above mixture crushed spices were added and heated up to 5 mins at 80oC. This
was then kept for cooling and 0.1g of sodium meta bisulphate was added.
3. When mixture is at room temperature Yeast* was added and mixed thoroughly.
4. Then mixture was filled into sterilized bottles by keeping a sufficient headspace and
covered the bottle with cotton wool bung and kept for 7 days for primary fermentation.
5. When fermentation was completed the mixture was siphoned off to remove the settled
yeast cells and sediment.
6. Then the brix value and PH value was measured in siphoned off solution and bentonite
and potassium meta bisulphate was added. (This part was not performed)
7. Then it was kept for 7 more days for clarification.
8. Remaining yest cells was removed by filtering and kept the content for aging after
topping up and sealing the bottle.
Materials for Tea Wine
Water 1 liter,
Tea leaves 8 g
Sugar 150g
Citric Acid 0.2g/l
0.1% Diammonium hydrogen phosphate
0.2% Yeast
Procedure for Tea wine
1. 1 liter of brew of tea leaves was obtained and brix value was measured and added sugar
and brought the mixture to 15 brix value.
2. Then to above mixture crushed spices were added and heated up to 5 mins at 80oC. This
was then kept for cooling and 0.1g of sodium meta bisulphate was added.
3. When mixture is at room temperature Yeast* was added and mixed thoroughly.
4. Then mixture was filled into sterilized bottles by keeping a sufficient headspace and
covered the bottle with cotton wool bung and kept for 7 days for primary fermentation.
5. When fermentation was completed the mixture was siphoned off to remove the settled
yeast cells and sediment.
6. Then the brix value and PH value was measured in siphoned off solution and bentonite
and potassium meta bisulphate was added. (This part was not performed)
7. Then it was kept for 7 more days for clarification.
8. Remaining yest cells was removed by filtering and kept the content for aging after
topping up and sealing the bottle.
Materials for Pineapple Wine
Water 1 liter,
Tea leaves 8 g
Sugar 150g
Citric Acid 0.2g/l
0.1% Diammonium hydrogen phosphate
0.2% Yeast
Procedure for Tea wine
1. 1 liter of brew of tea leaves was obtained and brix value was measured and added sugar
and brought the mixture to 15 brix value.
2. Then to above mixture crushed spices were added and heated up to 5 mins at 80oC. This
was then kept for cooling and 0.1g of sodium meta bisulphate was added.
3. When mixture is at room temperature Yeast* was added and mixed thoroughly.
4. Then mixture was filled into sterilized bottles by keeping a sufficient headspace and
covered the bottle with cotton wool bung and kept for 7 days for primary fermentation.
5. When fermentation was completed the mixture was siphoned off to remove the settled
yeast cells and sediment.
6. Then the brix value and PH value was measured in siphoned off solution and bentonite
and potassium meta bisulphate was added. (This part was not performed)
7. Then it was kept for 7 more days for clarification.
8. Remaining yest cells was removed by filtering and kept the content for aging after
topping up and sealing the bottle.
