Wine is an alcoholic beverage often made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast which consume the sugars found in the grapes and convert them into alcohol. Different varieties of grapes and strains of yeasts are used depending on the types of wine being produced. Although other fruits such as apples and berries can also be fermented, the resultant wines are normally named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically known as fruit wine or country wine. Wine is an undistilled product obtained after normal alcoholic fermentation of grapes by yeast. Wine is basically the transformation of sugars of grapes by yeast under anaerobic conditions in to ethanol, co2, and small amounts of byproducts like D-Glucose, D-fructose. In our project, for the extraction of juice grapes must be stemed, cleaned, and crushed and then sodium or potassium metabiosulphate is added to check undesirable organisms. The crushed grape is called must. Fermentation is carried out by adding 2-5% of wine yeast namely sacharomyces cervisiae, anaerobic conditions favors the alcoholic fermentation liberating ethanol, co2. Main aim of this work is to produce white wine from grapes. A detailed study on grapes and different methods to produce wine is also reported. By analysis of wine, we reported the percentage purity, alcohol percentage in produced wine and different compound compositions.
Cite this article:
P. Bangaraiah, P. Ashok Kumar. Production of White Wine from Grapes Using Sacharomyces cervisiae. Research J. Pharm. and Tech. 2017; 10(2): 391-395. doi: 10.5958/0974-360X.2017.00079.8
P. Bangaraiah, P. Ashok Kumar. Production of White Wine from Grapes Using Sacharomyces cervisiae. Research J. Pharm. and Tech. 2017; 10(2): 391-395. doi: 10.5958/0974-360X.2017.00079.8 Available on: https://rjptonline.org/AbstractView.aspx?PID=2017-10-2-6