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Example of Fermentation Process

Group 2E consists of 5 students: Lee Chai Yan, Ahmad Anif bin Ramli, Ahmad Izzat bin Othman, Redzuan bin Hussain, and Mohd Uzair bin Jaafar. The document provides an overview of the fermentation process for wine, including the history of winemaking, key ingredients in wine, the fermentation stages of wine production, and different wine production methods such as sparkling wines, fortified wines, and sweet wines.

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Redzuan Hussin
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263 views34 pages

Example of Fermentation Process

Group 2E consists of 5 students: Lee Chai Yan, Ahmad Anif bin Ramli, Ahmad Izzat bin Othman, Redzuan bin Hussain, and Mohd Uzair bin Jaafar. The document provides an overview of the fermentation process for wine, including the history of winemaking, key ingredients in wine, the fermentation stages of wine production, and different wine production methods such as sparkling wines, fortified wines, and sweet wines.

Uploaded by

Redzuan Hussin
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Group 2E

Lee Chai Yan


150941
Ahmad Anif bin Ramli
151579
Ahmad Izzat bin Othman
150948
Redzuan bin Hussain 150957
Mohd Uzair bin Jaafar 151516

EXAMPLE OF
FERMENTATION PROCESS:
WINE
BTK 4301FERMENTATION
TECHNOLOGY

Introduction

Introduction

Wine is an alcoholic beverage made from


fermented fruit juice, usually grapes
The chemical composition of wine is
about 87.7% water, 11% alcohol, 1%
acid, and 0.2% tannins.

History

Grape cultivation and wine making from


Zagros Mountains and Caucasus region
of Asia from 6000 B.C.E.
Wine-like product with honey and fruit
from China ~7000 B.C.E.
One of the oldest of all fermented
products been commercialized, mass
produced and studied

75% made in the Mediterranean areas of


Europe

France, Italy, Spain produce more than half


of the 27 billion liters produced from around
the world

Knowledge of biochemistry and


microbiology started from understanding
wine fermentation

Pasteur

What is wine fermentation

The change brought about by


fermentation, as yeast enzyme, which
convert sugar into ethyl alcohol
simply put, it is the process by which a
fruit is made into a wine by the use of
yeast as the enzyme.
Ideal condition- warm environment-help
living organism in fruit being fermented
and the yeast , as the enzyme , to multiply
rapidly.

Fermentation is the process where the grape juice is


joined by other ingredients resulting in a chemical
reaction that produces wine.
The formula for the fermentations process is: sugar,
added to yeast yields alcohol and carbon dioxide.
The yeast, added to the grapes converts the natural
sugars contained in the grapes (glucose and fructose)
into ethanol and carbon dioxide.
The yeast used are Saccharomyces cerevisiae and
Saccharomyces bayanus
The carbon dioxide is then released from the wine
mixture into the air and the alcohol remains.

Types of wine

A spirit added to
them which is usually
Brandy
In order to enrich the
alcoholic content

Red
&
White
Wine
Producti
on

Sweet
Wine
Producti
on

Harvesting the
grapes very late in
the season and
using them for sweet
wine production

Fortified
Wine
Producti
on

Sparklin
g Wine
Producti
on

Wine is available in a
very natural form
and is not like the
other wine

Undergoes a second
fermentation in the
bottle, trapping
carbon dioxide and
giving it bubbles.

ingredients

Grape Composition

Water 70-85% of the juice vol


About 20% sugar

Simple sugars largest constituent of grapes or must


Important for S. cerevisiae to produce ethanol
Glucose (~50%), Fructose (~50%, increase in overripened grapes), sucrose (<1%, in V. labrusca up to 10%)
Other sugars very low conc.

Sugar content in final product

dry: 0.1%-0.2%
sweet >10g/L
very sweet as much as 100g/L-200g/L

Other Components

Organic acids

Second plentiful non-water constituent in


must
Extremely important in wine quality
Provide

low and well buffered pH (3.0-3.5)


Antimicrobial activities
Stabilizes anthocyanins (color, antioxidant,
desirable flavor)
Volatile acids (acetic acid and others) very low
Fixed acids (malic acid and tartaric acid ~5:1)
important to maintain the right acidity of wine
and anti-spoilage, affected by environmental
factors

Nitrogenous Compounds

Total N range from 0.2g/L to 0.4g/L


Generally adequate for rapid growth of
yeast
Presence of biogenic amines (histamine
and tyramine) in wine (by wine bacteria)
can cause adverse reactions
Ethyl carbamate potential carcinogen,
conc. increased by heat treatment and
high urea conc.

Sulfur Compounds

Hydrogen sulfide (H2S) and other organic


derivatives (mercaptans) by grape
yeasts impart offensive flavor

Sulfur dioxide (SO2) and derivatives


naturally produced by yeast

Also added due to antimicrobial,


antioxidant, antibrowning properties

Phenols Tannins and


Pigments

Phenolic and polyphenolic compounds


naturally occurring in grapes, some be
introduced later

Contribute to color, flavor, aroma, mouth


feel to the wine

Fermentaiton of wine

Fermentation of Wine
A catalyst function that turns grape juice into an
alcoholic beverage
Use of yeast interact with sugars in the juice to
create ethanol
A wine fermentation has two distinct stages:
primary and secondary
Primary fermentation is called an aerobic
fermentation because the fermentation vessel is
allowed to be opened to the air.
- An important roll in the multiplication of
the yeast cells

C6H12O6 2CH3CH2OH + 2CO2


Primary Fermentation will typically
last for the first 3 to 5 days
About 70 percent of the fermentation
activity will occur
Foaming

Secondary Fermentation
Secondary fermentation is when the
remaining 30% of fermentation activity will
occur
Last from 1 to 2 weeks depending on the
amount of nutrient and sugars still available
It is an anaerobic fermentation which
means that air exposure is to be kept to a
minimum
- easily be done by attaching an air-lock to
the fermentation vessel.

Culture yeast added to the must


after pressing and clarification for white wine
making
7-20C for white wine
Before seed and skin removal for red wine (during
maceration)
20-30C for red wine
Traditional fermentation in open barrels, closed
stainless steel tanks now more common

Types of fermentation

Bottle fermentation

A method of sparkling wine production


originating in the Champagne region
After the cuvee has gone through a primary
yeast fermentation the wine is then bottled
and goes through a secondary fermentation
Sugar and additional yeast known as liqueur
de tirage is added to the wine

Bottle fermentation
- At this time the champagne bottle is
capped with a crown cap
- The bottle is then riddled
- The neck is then frozen, and the cap
removed. The pressure in the bottle forces
out the lees, and the bottle is quickly
corked to maintain the carbon dioxide in
solution
Creates the carbon dioxide bubbles

Carbonic Maceration

Known as whole grape fermentation where


instead of yeast being added, the grapes
fermentation is encouraged to take place
inside the individual grape berries
Use enzymes within the grape breaking
down the cellular matter to form ethanol
and other chemical properties
Tank is completely gassed with CO2
Stylistic goal To produce fresh and fruity
wine with very low tannin content

Malolactic fermentation

Secondary fermentation with conversion of malic


acid to lactic acid and CO2

Lactic Acid metabolizing bacteria are responsible


for fermentation
Why??
to reduce acid in red wines and some selected
white wines by organic rather than chemical
means.
A wine high in malic acid is naturally more acidic;
therefore, the greater the reduction the smoother
the wine.

PRODUCTION OF
WINE

PRODUCTION OF RED WINE


Harvesting

Destemming
&
Crushing Red
Grapes

Adding to
Fermentation
Containers

Adding Sulfur
Dioxide and
Yeast

Malolactic
Fermentation

Pressing

Maceration

Alcoholic
Fermentation

Racking

Clarification

Bottling and
Labeling

PRODUCTION OF WHITE WINE


Harvesting

Destemming
&
Crushing Red
Grapes

Pressing

Adding to
Fermentation
Containers

White Wine
Alcoholic
Fermentation

Selecting
Yeast Type

Clarification

Adding Sulfur
Dioxide

Barrel Aging

White Wine
Malolactic
Fermentation

Racking

Clarification
&
Bottling

PRODUCTION OF SWEET WINE


Botrytis Cinerea
Botrytis cinerea is a fungus that saps moisture from the grapes, leaving them with a higher
concentration of sugar and acidity.

Late Harvest
Use grapes that are left on the vine past the normal harvest time, they will develop more
concentrated sugars and flavors. Late harvest grapes have too much sugar to be entirely
converted by yeast to alcohol.

Passito
Is made with grapes that have been semi-dried and turned into raisins. Passito has a
significant amount of residual sugar and very concentrated flavors.

Sussreserve(sweet reserve)
Are made by adding some unfermented grapes juice to a fermented wine. The sugar in the
juice remains unfermented, making a sweet wine.

The other one method of Sweet Wine Production is to artificially stop the fermentation
process before all of the sugar has been converted into alcohol by yeast

PRODUCTION OF FORTIFIED
WINE
Port Production

Port is a sweet fortified wine that is made when Brandy is added before fermentation
is complete. During this type of Fortified Wine Production, the alcohol kills the yeast
cells and stops fermentation before all of the sugar has been converted.
Sherry Production

Sherry is a dry fortified wine that is produced in the town of Jerez, Spain. Unlike Port,
it is made when Brandy is added to a wine after fermentation is complete.
Marsala Production

Marsala is a fortified wine made on the island of Sicily. Like many fortified wines, the
British were indispensable in importing and distributing Marsala.
Madiera Production

Madeira is from the Madeira Islands off the coast of Portugal. This fortified wine is
often used for cooking. Because it is intentionally oxidized during production, it can
last for an extremely long time.

PRODUCTION OF SPARKLING
WINE
The process is quite similar with others wine, but differ as it undergoes secondary
fermentation in the bottle which trapping carbon dioxide and giving it bubbles.

The critical ingredient is added before the bottling fermentation. The critical
ingredient is the liqueur de triage .This is a combination of yeast and sugar that
has been dissolved in wine.

After they are capped, the bottles are laid on their side in a cool, temperaturecontrolled space.

During the second fermentation, the carbon dioxide is trapped in the bottle, and
the wine becomes carbonated. The part of the Sparkling Wine Production process
rarely takes longer than two weeks and increases the alcohol to around 12%.

Conclusion

Wine is an alcoholic beverage that is


produced from fermented fruit juice
There are many types of wines: Red and
White wine, sparkling wine, sweet wine
and fortified wine
There are three types of wine
fermentatin:

Bottle Fermentation
Carbonic maceration
Malolactic Fermentation

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