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
