SCHOOL OF APPLIED SCIENCES

A Project Report
On

‘’ The Production of Red Wine from Grapes’’

Submitted in partial fulfillment of the requirements for the award of Degree of

BACHELOR OF SCIENCE
In
BIOTECHNOLOGY

BIOCHEMISTRY

GENETICS

Submitted by

Parashuram Bilebhavi

(SRN No. R20BT034)

Under the guidance of

Dr. Ram Baran Singh

Department of Biotechnology,
School of Applied Sciences
REVA University, Bengaluru-560064, India

Year

2023
 Declaration

I, Parashuram Bilebhavi student (SRN No. R20BT034) of B. Sc. Biotechnology, Biochemistry,

Genetics pursuing from the SoAS-Department of Biotechnology, REVA University, declare that
this project report/dissertation entitled “The Production of Red Wine from Grapes” is the result
the of research work carried out solely by me under the supervision of Dr. Ram Baran Singh
and at Department of Biotechnology, SoAS, REVA University.

I am submitting this project report for partial fulfillment of the requirements for award of degree
of Bachelor of Science in Biotechnology, Biochemistry, and Genetics.
I declare that this project report has been checked for plagiarism, and has passed the plagiarism
test with the similarity score less than 25% and it satisfies the academic requirements in respect
of project work prescribed for the said degree.

I further declare that this project / dissertation report or any part of it has not been submitted for
award of any other degree/diploma of this University or any other University/ Institution.

(Signature of the Candidate)

Signed by me on (02/06/2023)

I certify that this project work submitted by Parsuram Bilebhavi has been carried out under my
guidance and the declaration made by the candidate is true to the best of my knowledge and
belief.

Signature of Guide Signature of External examiner

Signature of Deputy Director of The School

 SCHOOL OF APPLIED SCIENCES

Certificate

This is to certified that the project work entitled “The Production of Red Wine from
Grapes’’ carried out under my supervision by Parashuram Bilebhavi (R20BT034), a
bonafide student of REVA University during the academic year 2020-2023.
He is submitting the project report in partial fulfillment for the award of Bachelor of Science in
Biotechnology, Biochemistry, Genetics during the academic year 2020-2023.
The project report has been checked for plagiarism and has passed the filtering parameters
with the similarity score less than 25%. The project report has been approved as it satisfies the
academic requirements in respect of project work prescribed for the said degree.

_____________________ _____________________

(Dr. Ram Baran Singh) (Dr. Manjula K.)

______________________

Deputy Director

School of Applied Sciences

REVA University, Bangalore-560064

Name of the Examiner Signature with date

2.
 Acknowledgement

I Would Like to Express my Special Thanks Of Gratitude To My Guide Dr. Ram Baran Singh Sir
For There Guidance And Support In Completing My Project.

I Also Like To Extend My Gratitude To The HOD Prof. Shilpa Ma’am And Class Teacher Dr.
Manjula K Ma’am For Providing Me With All The Facility That Was Required and I also Thanks
For My Mentor Prof. Varsha Ma’am For Supporting And Encouraging In The Studies.
Introduction

Wine is product of natural fermentation of grapes and others fruits such as peaches, pears,
lum and apple by the action of yeast cells. This biochemical conversion of Juice to wine occur
when yeast cells enzymetically degrade the fruit sugar fructose and acetaldehyde and then to
alcohol grapes containing sugar concertation will yield gives with an alcohol content
approximately 10-15%. Present in Grapes or acids and Minerals where Concentration are
Increased in the finished Product And Thus are Responsible For The Charcterstic Taste And
Texture of Different wines for Red Wine Crushed Grapes Must be fermented with there to allow
extraction of their color into the juice red wine produce from juice of Black Wine.
Wine is a kind of undistilled alcoholic beverage mainly prepared from fruit juice mainly
from grapes). The process of preparation of wine is known as vinification and the branch of
science that deals with study of wine is known as enology (American) or oenology (British).
There are different types of wine on different basis. Besides fruit and berries, non-toxic plants
(flowers) etc can also be used for wine production. Since, basic constituent of wine is alcohol,
other substrates are also added in it. It contains 3-22% of alcohol.

Table 1 A brief description of the different wine types and their compositions

Color Red(pigmented) White (not pigmented)

Sweet wine – some sugars are left during fermentation and recovery Dry wine-
Sugar content all sugars fermented into alcohol

Table wine- 3-10% alcohol Fortified wine- 19-22% alcohol (since yeast cannot
accumulate late alcohol, whisky is added) Dessert wine = Fortified sweet wine
Alcohol content with 22% alcohol

Carbonation r Still wine: no CO2 is produced during fermentation. Sparkling wine: with
CO2 content CO2 production. E.g. champagne
Red Wine: Good or Bad for human Health….?

Moderate red wine intake may have some health benefits.

But drinking wine every day may also have negative health
consequences. The health benefits of red wine have been
debated for some time. Many believe that a glass each day is a
valuable part of a healthy diet, while others think wine is
somewhat overrated. Studies have repeatedly shown that
moderate red wine consumption seems to lower the risk of
several diseases, including heart disease. However, there is a
fine line between moderate and excessive intake.

This article takes a detailed look at red wine and its health
effects.
Health Benefits of Red Wine

1. Helps regulate blood sugar

As per the American Diabetes Association, red wine helps regulate blood sugar. It has been
proven that red wine lowers blood sugar for up to 24 hours, which may be beneficial for those with
higher blood sugar levels.

2. Boosts memory
It is rich in polyphenols and resveratrol, a type of polyphenol, that help improve short-term
memory. It has been proven that resveratrol has the power to reduce damage caused by sleep
deprivation, and can boost learning ability,

3. Reduces the risk of cancer

It has been proven by experts, that red wine reduces cancer risk by preventing the growth of
cancerous cells, especially those associated with breast and esophageal cancer.

4. Good for the heart.

The rich polyphenols are associated with a reduced risk of heart disease. They boost HDL, or good
cholesterol, and flush out bad cholesterol, which indirectly keeps the heart healthy.

5. Promotes healthy eyes

Resveratrol helps improve eye health, thanks to its vascular-enhancing properties, and also
helps prevent eye-related issues, such as age-related macular degeneration and diabetic retinopathy.

6. Good for dental health.

As per studies, red wine can fight off harmful bacteria in the mouth, which can contribute to tooth
decay and gum infections.

7. Helps Fight Diabetes

As per a recent study, moderate red wine consumption can reduce the risk of heart disease in
patients with type 2 diabetes. But apart from moderation, what diabetics (the ones on medication,
especially) must also consider is the time of day when they consume the wine.
Materials and Methods

The following materials and processes was used in the production of the red wine

1. Fruits: (Black grapes) To Make Fermented Beverage That Will keep And Also
Taste good.
2. Sugar : Dictating the final Alcohol Content of Wine
3. Yeast : It Respires anaerobically producing alcohol
4. Dextrose : To Provide the Carbo hydride
5. Metabisulfite : 1 pinch Of Solution
6. Cinnamon Sticks : For Increasing in Flavours

Fig. 1 Pictorial diagram showing different steps involved in wine production

Steps involved in Wine Making.
Step I: Harvesting of fruits:
Appropriate variety of fruits and berries are harvested. They must contain high amount of
fermentable sugars. Grapes usually contain 5-25% total soluble sugar.

Step II: Crushing and extraction:

Thus, obtained fruits are crushed and extracted mechanically. This process releases juice and a
little bit pigment. The whole mass is known as Must. For white wine preparation, the skin is
removed. The harvested fruits are de-steamed for white wine preparation which is not required
for red wine preparation. In case of red wine, the steam gives vegetable aroma due to presence of
2 methoxy-3-isopropyl pyrazine. Color is also extracted from steam. In case of red wine, the
must should be fermented.

Step III: Optimization:

The must is optimized for two parameters, TSS and pH.The TSS is generally optimized between
17-22% and pH in between 3-4, depending on yeast strains to be used.

KNS (potassium metabisulphite) may or may not be added at this stage which is an antimicrobial
compound against Acetobacter spp. and competitive yeast.
It also acts as anti-oxidant and antifungal agent.

Step IV: Primary fermentation:

The optimized Must is inoculated with 2-10% of inoculum and fermentation is carried out under
optimum temperature.

Red wine preparation= 22-27oC for 3-5 days

White wine preparation= 10-21oC for 7-14 days
During the fermentation, the content is mixed twice a day by punching the floating skin for
proper aeration.

It also helps in color extraction.

Step V: Pressing:

The skin of must is taken out and pressed in order to release juice and alcohol.

The liquid is again transferred into tank.In case of white wine, pressing is carried out before
fermentation.During pressing color of fruits and berries is extracted.

Step VI: Heat and cold sterilization:

The main aim of this technique is to remove the tartarate crystals (wine diamonds or wine
crystals).In cold sterilization method, the fermented must is cooled to nearly freezing and kept
for one to two weeks.During this period, the crystals gets separated or stirred in the wall of
fermenter and clear liquid is collected on secondary fermented tank.In heat stabilization
technique, it is gently heated in between 50-60 oC for an hour and kept overnight.The proteins get
decanted.The clear contents are pumped out and remaining turbid substance adsorbed on to
bentonite.

Step VII: Secondary fermentation:

It is carried out in stainless steel or oak barrel or concrete tank lined with plastic.The stabilized,
sterilized wine is now kept at 15-20 oC for 3-6 months under strict anaerobic condition usually in
case of sweet wine, the fermentation is terminated when sugar content is reduced to 4-6%.During
secondary fermentation, aroma is developed.

The aroma in wine is categorized into 3 types:

Primary aroma —-> contributed by fruits or berries

Secondary aroma —–> developed during secondary fermentation

Tertiary aroma ——-> developed during bottled ageing

The aroma compound may be volatile or non-volatile.

 It is developed due to chemical reactions among acids (malic acid,
citric acid etc), sugars, alcohols and phenolic compounds.

The main compound responsible for aroma is methoxyparazine , monoterpenes, nor-isoprenoids,

thiols, esters etc. among which ester is the principal one.Esters are produced by reaction between
alcohols and acids which is very slow.It takes nearly one year for secondary fermentation.Before
secondary fermentation malo-lactic fermentation occurs.

Malic acid (sharp sour) —–Lactic acid bacteria (LAB)—-> Lactic acid.

Step VIII: Laboratory testing:

After secondary fermentation, certain laboratory tests are conducted which includes bricks
reading, bricks pH, titrable acidity, residual sugars, free or available sulfur, total sulfur, volatile
acidity and alcohol percentage.

Step IX: Blending and fining:

It is the most crucial to produce good quality of wine giving special taste and aroma.

In blending process, spices, extracts of aromatic plants, essential oils, fruit juices and other things
are added in appropriate proportion. Blending is kept trade secret in winery (wine industry).In
fining process, tannins and microscopic particles are removed in order to make clear wine. For
this purpose, wine is treated with gelatin, potassium caseinate, egg albumin, lysozymes,
skimmed milk powder etc. or it is filtered through membrane filter or diatomaceous earth
cellulose filter.

Step X: Preservation:

Pasteurization technique and use of KMS (Potassium metabisulphite) are mainly used for
preservation.It kills sugar utilizing micro-organisms.

Step XI: Bottling:

Finally, wine is aseptically filled in bottle and bottle is corked, which is usually made with oak.
Finally, the outside cork is sealed. The bottled wine can be directly consumed or preserved.

Result and Discussion

After 21 days of incubation wine was produces whiach having the color red. The ethanol percent
was estimated to be 2.9% at 25 C Temperature. Red wine was tasted bitter. The Process OF
Fermentation In Wine Making Turns Grapes Juice Into Alcoholic Beverage During Fermentation
yeast Transform Sugars Present In The Juice Into Ethanol and Carbon Dioxide after 21 days We
Observed The taste Was Bitter the smell was Strong After Calculating The percentage Of Alcohol
2.02%.

Fig. 2 Diagram displaying different health benefits of red wine

Conclusion

Wine is a drink made by fermented grapes and other fruits, but they can also impact the
environment with wastes from the wine bottles and the corks from the wine bottles, and a large
amount of waste goes to our earth and ocean. States that “Likewise, untreated waste water from
winery use - hosing down barrels, tanks and building - can harm the ecosystems in and around the
rivers, lakes and ponds." This is saying that wine production and manufacturing harms the
ecosystems with untreated wastewater and harms the rivers, lakes and ponds. Overall wine is a
good beverage, but it can cause some bad things to the environment and the ecosystem.
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