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Wine and Its Manufacturing: From Vine to Vintage

Wine and Its Manufacturing: From Vine to Vintage


Introduction: The Art and Science of Wine Making


Wine is one of the world’s oldest fermented beverages, made primarily from grapes. The process of wine manufacturing—vinification—is both a traditional craft and a modern science. At its core, it’s about transforming grape juice into alcohol through fermentation.


Yeast consumes the sugar in grapes and produces ethanol, carbon dioxide, and heat, resulting in wine.


1. Classification of Wines


Wines are broadly categorized based on fermentation method, alcohol content, and ingredients.

Still Wines

  • Alcohol: 9–15% by volume
  • Types:
  • Red: Fermented with grape skins
  • White: Fermented without skins
  • Rosé: From red grapes (brief skin contact), blending, or pressing


Sparkling Wines

  • Includes Champagne (Méthode Champenoise)
  • Undergo secondary fermentation in the bottle
  • Categories: Brut (dry), Sec (medium), Demi-sec (sweet), Doux (very sweet)


Fortified Wines

  • Alcohol is added to increase strength (15–22% ABV)
  • Examples: Sherry, Port, Madeira


Aromatised Wines

  • Infused with herbs, spices, and roots
  • Must contain 14.5%–22% alcohol
  • Examples: Vermouth, Barolo Chinato


2. Wine Manufacturing Process


2.1 Harvesting

  • Done when grapes are physiologically ripe
  • Sugar content should be 5–25% total soluble solids (TSS)
  • Timely harvesting is critical for final quality


2.2 Crushing and Pressing

  • Crushing converts grapes into “must” (juice + skin + seeds)
  • Modern crushers reduce oxidation and microbial contamination
  • Pressing separates juice from solids


2.3 Fermentation

  • Must is fermented in temperature-controlled tanks
  • Natural or added yeasts convert sugar into alcohol
  • Duration: 1 to 5 weeks
  • Small-batch = higher quality, hand-controlled
  • Large-scale = more automated and formulaic


2.4 Clarification

  • Removes solids through:
  • Filtration (from coarse to sterile)
  • Fining (using agents like bentonite or egg whites)


2.5 Aging and Bottling

  • Wines are aged in:
  • Stainless steel tanks
  • Wooden barrels (barriques)
  • Ceramic vats
  • Bottles
  • Aging affects flavor, mouthfeel, and color


3. Factors Affecting Wine Quality


Conclusion: Wine Making Is a Balanced Dance of Biology, Chemistry, and Tradition


From vineyard to bottle, every step in the wine manufacturing process requires:

  • Scientific precision
  • Clean processing conditions
  • Consistent quality control


Wine manufacturers looking to expand operations or enter premium, export-quality markets benefit from working with an experienced food industry consultant or food processing consultant to:

  • Design fermentation and aging protocols
  • Choose equipment for artisan or automated setups
  • Ensure FSSAI and international compliance
  • Reduce batch variability and enhance product shelf life


PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering WINE AND IT’S MANUFACTURING Competent People. Smarter Work Systems. Exceptional Customer Interactions. 1 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 1. INTRODUCTION 1. Introduction 2. Types Of Wines 3. Manufacturing Process 4. Conclusion Competent People. Smarter Work Systems. Exceptional Customer Interactions. 2 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 1. INTRODUCTION • Wine making is something that has been done from thousands of years. • Wine is an alcoholic drink typically made from • fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol, carbon dioxide and heat. • Making wine is not just an art but there is also a lot of science involved in the process. • The process of preparation of wine is known as vinification Competent People. Smarter Work Systems. Exceptional Customer Interactions. 3 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering • The major classification of wines are: 2. TYPES OF WINE • Still Wines • Sparkling Wines • Fortified Wines • Aromatised Wines Competent People. Smarter Work Systems. Exceptional Customer Interactions. 4 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 2.1 Still Wines The alcoholic strength may be between 9% and 15% by volume. The wines may be: • Red: being fermented in contact with grape skins from which the wine gets its colour. Normally dry wines. • White: usually produced from white grapes, but the grape juice (must) is usually fermented away from the skins. Normally dry to very sweet. • Rose: made in three ways – from red grapes fermented on the skins for up to 48 hours; by mixing red and white wines together; or by pressing grapes so that some colour is extracted. It may be dry or semi-sweet. Competent People. Smarter Work Systems. Exceptional Customer Interactions. 5 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 2.2 Sparkling Wines • The most famous is Champagne. • This is made by the methode champenoise (secondary fermentation in the bottle) in an area of north- eastern France. • They may vary from brut (very dry), sec (medium dry), demi-sec (medium sweet), to doux (sweet). 2.2 Fortified Wines • Fortified wines such as Sherry, Port and Madeira have been strengthened by the addition of alcohol, usually a grape spirit. • Their alcoholic strength may be between 15% and 22%, by volume. 6 Competent People. Smarter Work Systems. Exceptional Customer Interactions. PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 2.2 Aromatic Wines • These wines are aromatized with herbs, bark, spices, roots, etc. • An aromatized wine must have a minimum alcohol content of 14.5% by volume and a maximum alcohol content of 22% by volume. • Most older brands come from France and Italy but there are now a range of small ‘craft’ producers around the world. Competent People. Smarter Work Systems. Exceptional Customer Interactions. 7 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 3. MANUFACTURING OF WINE Harvesting Crushing and Pressing Fermentation Clarification Ageing and Bottling Competent People. Smarter Work Systems. Exceptional Customer Interactions. 8 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 3.1 Harvesting • Harvesting or picking is certainly the first step in the actual wine making process. • The process of making fine wine requires that the grapes are harvested at a precise time, preferably when physiologically ripe. • Appropriate variety of fruits and berries are harvested. • They must contain high amount of fermentable sugars. • Grapes usually contain 5-25% total soluble sugar (Total soluble sugar). Competent People. Smarter Work Systems. Exceptional Customer Interactions. 9 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 3.2 Crushing & Pressing • Crushing the whole clusters of fresh ripe grapes is traditionally the next step in the wine making process. • Today, mechanical crushers perform the time-honored tradition of stomping or trodding the grapes into what is commonly referred to as must. • Mechanical pressing has also improved the quality and longevity of wine, while reducing the winemaker's need for preservatives. • Having said all this, it is important to note that not all wine begins life in a crusher. Competent People. Smarter Work Systems. Exceptional Customer Interactions. 10 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 3.3 Fermentation • After harvesting, all grapes are usually transferred to the winery by truck for crushing. • The pressed juice or “must” is pumped or gravity flowed into large temperature-controlled tanks for fermentation during which natural and added yeast metabolized the grapes’ sugar into ethanol and carbon dioxide. • Fermentation typically lasted one to five weeks. • The production of higher quality wines typically less automated and in smaller volumes. • Lower quality wines made in larger volumes and more “formula” based. Competent People. Smarter Work Systems. Exceptional Customer Interactions. 11 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 3.4 Clarification • Filtering and fining may also be done at this stage. • Filtration can be done with everything from a course filter that catches only large solids to a sterile filter pad that strips wine of all life. • Fining occurs when substances are added to a wine to clarify them. 3.5 Ageing & Bottling • The final stage of the wine making process involves the aging and bottling of wine • Further aging can be done in the bottle, stainless steel or ceramic tanks, large wooden ovals, or small barrels, commonly called barriques. 12 Competent People. Smarter Work Systems. Exceptional Customer Interactions. PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering 4. CONCLUSION • All facets of wine production must be carefully controlled to create a quality wine. • Such variables as the speed with which harvested grapes are crushed; the temperature and timing during both fermentation and ageing; the percent of sugar and acid in the harvested grapes; and the amount of sulfur dioxide added during fermentation all have a tremendous impact on the quality of the finished wine. Competent People. Smarter Work Systems. Exceptional Customer Interactions. 13 PMG Engineering Private Limited The End-to-End Engineering Company in Food Industry info@pmg.engineering | www.pmg.engineering About PMG Engineering Competent People. Smarter Work Systems. Exceptional Customer Interactions. Competent People. Smarter Work Systems. Exceptional Customer Interactions. 14 We deliver End-to-End Engineering Design and Construction Management Projects in Food and Beverage Industry. Meeting Global Benchmarks In ENGINEERING DESIGN and PROJECT MANAGEMENT for FOOD and BEVERAGE Industry with SINGLE POINT ACCOUNTABILITY Process Engineering | Project Management | Mechanical | Electrical | Automation | Food Safety Key Clients We deliver End-to-End Engineering Design and Construction Management Projects in Food and Beverage Industry. Meeting Global Benchmarks In ENGINEERING DESIGN and PROJECT MANAGEMENT for FOOD and BEVERAGE Industry with SINGLE POINT ACCOUNTABILITY Process Engineering | Project Management | Mechanical | Electrical | Automation | Food Safety Key Clients We deliver End-to-End Engineering Design and Construction Management Projects in Food and Beverage Industry. Meeting Global Benchmarks In ENGINEERING DESIGN and PROJECT MANAGEMENT for FOOD and BEVERAGE Industry with SINGLE POINT ACCOUNTABILITY Process Engineering | Project Management | Mechanical | Electrical | Automation | Food Safety Key Clients

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