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Microbial Production of Wine

Microbial Production of Wine. Group#3, UG-5. Wine Wine is an alcoholic beverage made from the fermentation of grape juice. Yeast ( Saccharomyces cerevisiae ) is mostly used for fermentation of wine. Vitis vinifera being rich in sugar content is the grape specie used for the process.

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Microbial Production of Wine

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  1. Microbial Production of Wine Group#3, UG-5

  2. Wine • Wine is an alcoholic beverage made from the fermentation of grape juice. • Yeast (Saccharomycescerevisiae) is mostly used for fermentation of wine. • Vitisvinifera being rich in sugar content is the grape specie used for the process. • Two major types of wines; red and white. • The process takes 10-30 days in the vat. • Optimum Conditions: • Temperature: 25 ̊C • pH: 3-4

  3. Harvesting Crushing Pressing Primary Fermentation Secondary Fermentation Racking, Fining, Filtering By products Bottling & Aging

  4. Applications & Uses: • As a beverage • Dissolves organic solutes like dust and grease • Wine residues are used as soil conditioners and dietary supplements • Used in making medicines • As an Anti-depressant • For healing bruises • As a flavoring agent • “Chemicals in wine & grapes could be used to protect skin from sun”- Journal of Agricultural & Food Chemistry

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