Essay on batch process of wine making

1270 Words 6 Pages
Introduction

     The homemade production of wine is a fun and challenging hobby that many people can enjoy. In this paper the reader will be taken through several different steps and processes that must be accomplished for your wine to be of satisfactory flavor and clarity.

Crushing and stemming
This first step may be performed by hand or by machine. For handling a ton or more of grapes, use a mechanical crusher-stemmer. Using a small crusher-stemmer, two persons can crush and stem a ton of grapes in about one hour. To collect the crushed grapes, which are also called the must, the machine is placed and supported above a container. A large polyethylene plastic tub or garbage can is sufficient. The important
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Allow this mixture to stand about 2 hours before adding the wine yeast starter culture.

Alcoholic fermentation
     Grape wine is the alcoholic product of the fermentation of grape juice. The essential feature of this fermentation is the conversion of the grape sugars, glucose and fructose, to ethyl alcohol (ethanol), carbon dioxide (released as gas), and flavor components. This complex process is accomplished by living yeast cells.
     The alcohol produced through fermentation is a wine’s major flavor component. It also affects the solubility of many wine constituents. Some is used in forming other flavor compounds. It also enhances wine’s resistance to spoilage. Wines traditionally are classified according to their alcoholic content.
     Fermentation in wine making is not only fascinating but it is critical to success. Typically, there are three distinct stages.
1.     A resting period of 12 to 24 hours, during which yeast cells grow and increase in sufficient numbers to commence the fermentation.
2.     Vigorous activity of 2 to 3 days, during which the yeast rapidly ferments one-half to two-thirds of the sugar to alcohol and carbon dioxide gas-the latter development is accompanied by frothing-and the skins rise to the surface, become compact, and form the “cap”.
3.     A more or less quiet stage of
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