DR.

SUSHEELA TIWARI
INSTITUTE OF HOTEL

MANAGEMENT
HALDWANI, UTTARAKHAND

2023 - 2024

A project report on

“A study of modern Wine making process”

SUBMITTED TO- Mr. Sagar Pandey

NAME – Rajeev Rana

PROGRAMME - Bachelor in Hotel Management
 CERTIFICATE

This is to certify that Mr. Rajeev Rana is a bonafide student of

Hotel Management programme at Dr. Susheela Tiwari Institute of Hotel
Management, Haldwani, Uttarakhand.

He has prepared the project titled “A study of modern Wine making

process” on partial fulfilment of the curriculum of the B.H.M Programme.

This project work is his efforts to gather the various facts about the taken
from the references mentioned at the end of this project work.

Faculty Name- Mr. Sagar Pandey

Signature-
 ACKNOWLEDGEMENT

I wish to express my sincere gratitude to Mr. Sagar Pandey (Faculty-

F&B service) for his unwavering support and assistance throughout my
project. I also extend my thanks to our director, Mr. Kamlesh Harbola,
for providing me with the opportunity to work on a project titled "
of modern Wine making process". Their guidance and insights were
instrumental in the successful completion of this project.

I’d like to thank the institute for providing me with the opportunity to work
on this project. I’d also like to thank my friends and parents for their support
and encouragement as I worked on this assignment.

Name - Rajeev Rana

 INDEX

1. Abstract
2. Introduction
3. History of wines
4. Grape and composition of grapes
5. Variety of grape
6. Production of wine
7. Classification of wine
8. Factor affecting quality of wine
9. Glossary
10.Referenses/Bibliography
ABSTRACT
Wine has an ancient tradition and has been quite a popular drink
of the nobility in the east and European countries. It was a popular
drink of Greeks and Romans who attributed it as a drink fit to be
offered to the God. As the students will understand wine making is
a tradition and varies from region to region depending on local
customs and tradition. Different grape and different methods are
used to make White, Red Rôse and Sparkling Wine. Wines are
consumed/stored according to their quality. Some wines take time
to mature while others are best consumed fresh. Wine drinking
has become popular in the modern times in Asia and other
countries also where sprits/beer were more popular. People have
begun to understand the therapeutic value of wine and wine
drinking has become popular among the young crowd as can be
determined by number of exclusive wine bars in the country.

INTRODUCTION
Legally defined in most countries, Wine is an alcoholic beverage
made from the partial or complete fermentation of grape juice.
Now talking about wines, the Wine and sprit association of the
Great Britain has sponsored the following definition of Wine –
Wine is an alcoholic beverage obtained from the fermentation of
the juice of freshly gathered grapes. Fermentation is conducted in
the district of origin according to local customs and traditions. To
bear the name Wine, the product must come only from grapes. If
made from other fruits; the fruit name must be put before the
tern Wine eg. Blackberry Wine, Apricot Wine, Fig Wine. Only a
small part of the world is Wine producing. This is because the
grape will only provide juice of the quality required for conversion
into consumable Wine where two climate conditions prevail.
1. Sufficient sun- shine to ripen the grape
2. Winters that are moderate yet sufficiently cool to give the
Wine a chance to rest and restore its strength for the growing
and fruiting season.
These climatic conditions are found in two main Wine producing
zones which lie between the latitudes 300 and 500 month and
south of the Equator. Three quarters of the worlds Wine is
produced in Europe. France produces the world’s best Wine while
Italy is the largest producer of Wine. The other major Wine
producing, countries are Spain0, United States of America,
Australia, Argentina, Germany, Portugal, Chile and South Africa.
Wine is known as “Vin” in French, “Vino in Spanish and
Italian “Wein” in German and Vinho in Portuguese. After reading
this unit about wines you will certainly have a wide knowledge
about the wines, making of wine, wines of different countries,
different kids of wine, matching of the wines and food, difference
between red, white and rose wines, their care and storage. You
will also know about the champagne and sparkling wine.
This will be of immense help in the hotels and restaurants as wine
and champagne is served in all the good hotels and you can also
work in the bar or be a wine sommelier (who deals with the wines
services).

HISTORY OF WINE
There are authentic proofs that suggest that the earliest Wine
production took place in the Georgia and Iran around 6000 to 500
B.C. Wine was also produced in Greece about 6500 year ago.
Elements of crushed grapes have been discovered which help to
set the said date. The Greek and Romans had realized the civilized
the civilizing influence of vite culture and where ever they went
they taught the natives the cultivation of vineyards and the making
of wine. They even dedicated God to Wine. The Romans Further
introduced ‘Vite Culture’ into England & Northern Europe. In
Egypt, Wine became part of recorded history playing an important
role in ancient ceremonial life. Traces of Wine were also found in
China dating from second to first B.C. In medieval Europe the
Roman Catholic Church was a staunch supporter of Wine which
was considered necessary for the celebration of Mass.

GRAPE AND COMPOSITION OF

GRAPE
The grape berry contains:
 Stem
 Skin
 Pulp
 Seeds

Stem- Stem or stalk holds the grapes in bunches. It contains

tannins, minerals, acids and cellulose. It is mostly used in the
making of big, flavorsome red wine and is not used for making
white and light wines. Tannin is a necessary ingredient as it acts as
a preservative and anti-oxidant. Astringency flavour of the wine is
due to tannins only.
Skin- It contains tannins, pigments, flavouring materials and
cellulose. The skin contains the colouring pigment Anthocyanins
that contribute colour to the wine. The outer skin or cuticle has a
whitish cloudy coat known as bloom. This waxy substance contains
wild yeast and wine yeast, including Saccharomyces Ellipsoideus,
which contributes to the fermentation process.
Pulp- It is a soft flesh behind the skin of the grapes. It provides the
juices, also known as must, which is essential for fermentation.
The must consists of 78- 80% of water, 10 – 25 % of sugar and 5 –
6% of acids.
Seeds- They contains tannins, bitter oils and cellulose. Crushed
pips impart bitter flavour to the Wine.
The composition of the grapes berry changes throughout the
ripening process. As the berry ripens, the acid level decrease and
sugar content increases in it. Flavour and colours also get
developed and become complex as the berry ages.

VARIETY OF GRAPES-
The various varieties of grapes used in wine making are as under:
White Grapes-
Chardonnay, Chenin Blanc, Colombard, Folle Blanche,
Gewiirztraminer, Muller Thurgau, Muscat, Palomino, Pinot Blanc,
Riesling, Saint Emilion, Sauvignon Blanc, Sercial, Trebbiano,
Viognier.
Black Grapes-
Cabernet Franc, Cabernt Sauvignon, Cinsault, Gamay, Grenche,
Malbec, Merlot, Nebbiolo, Pinot Noir, Syrah, Zinfandel, Pinot
Meuniere.
BY YEAR OF PRODUCTION-
By Year of Production wine is classified as Vintage Wines.
Vintage Wines:
The French word ―vintage‖ means harvest, although any wine is
a vintage wine as any year can be vintage year. However some
year‘s climate is so good that the government in France declares it
as vintage year for particular region. The various climatic factors
for the year to be declared vintage years are: Sunshine,
Temperature, right amount of snow etc., sugar balance in grapes
and its concentration. On the labels of some bottles vintage year
printed while on some not. When the vintage year is printed on
the bottle it means the wine is from that particular year harvest
when the crop was bumper. The bottles not having vintage year
printed on them are generally blended to make wine good. Every
year two types of wines are produced, one special vintage and
other non-vintage. The vintage wines are bottled and sold while
non-vintage are kept and improved. ―Vintage Port‖ is wine of one
year only, bottled after two years, but not ready for drinking until
at least 10 years. ―Vintage Port‖ needs to be carefully decanted to
separate the wine from its sediments. ―Late Bottled Vintage Port‖
is the wine of one year but bottled after about five years and ready
for drinking immediately.
By Body-
On the basis of body, wines are classified as under:
Light Bodied Wine
 Medium Bodied Wine
 Full Bodied Wine
Light Bodied Wine:
The term light refers to alcoholic content, texture and weight of
wine, light also refers to sensation in mouth. These are not
matured in casks rather left in stainless steel or glass vats before
bottling. The alcoholic content should be less than 12% for
example Mâcon Blanc, PouillyFuissé etc.
Medium Bodied Wine:
These are wines which are round, fairly fat with good body,
texture, flavor for example Rioja (Spanish), Hermitage (French) etc.
Full Bodied Wine:
These wines have heavy body, texture and higher alcoholic
content, rich taste with forceful flavor. White: Château Chalon,
Australian Chardonnays Red: Zinfandels (Californian), Shiraz
(Australian), Barbera (Italy), Maurud (Bulgarian)

PRODUCTION OF WINES-
The process that turns the grape juice into Wine is called
Fermentation. This is process associated with the conversion of
natural grape juice sugar into alcohol and carbondioxide caused by
the action of yeast, the minute organisms which are found on the
skin of the grapes. The yeast feeds upon the grape sugar.
Which is split up- Alcohol is formed and Carbon-dioxide is given off
which causes the liquid to froth and bubble.
The following chemical equation explains the complete process:
Fermentation normally continues until all the grape sugar has
been converted. This natural process can be stopped at any time
at the Wine Maker‗s discretion by adding brandy or any other
sprit. However this process will tend to slowdown and stop as
soon as 14-15% of alcohol by volume has been attained.
PRODUCTION OF WINE:
Production of wine involves following steps:
HARVESTING:Grapes are plucked when the density of the bloom
or natural yeast on the skin taken from a number of bunches is
constant so that the grape is fully ripened and has nothing to gain
more from the plant. Dry weather is chosen for harvesting. Some
wines are left on the vines (shrub) a little longer to develop a
greater concentration of sugar. From these finest dessert wines
are obtained.
GRADING:Grapes are graded according to the quality which
segregates ripe mature grapes from spoiled grapes.
WEIGHING:Grapes are weighed, to determine the quantity
required for fermentation.
DE STALKING:The ripe grapes are plucked off from the stalks.
Modern methodology incorporates a de stalking machine. The
stalks have a bitter taste due to the presence of tannin, which
should not come in contact with the juice.
CRUSHING OR PRESSING: Grapes are traditionally crushed with
the feet by wearing special type of shoes called Zapatos di pisar or
more conveniently by mechanical presses to extract the juice
called must. At this stage the wine maker uses a hydrometer to
measure the specific gravity of must, which indicates the sugar
content and therefore the projected alcoholic strength. During the
crushing stage, if red wine has to be made, then the skin is allowed
to come in contact with juice till it gets color from the skin. In case
of White wine, skin in is removed immediately (if it is made from
red grapes). Rose wine is made by allowing the skin to come in
contact for a short while to get the pink color.
CHAPTALISATION:If incase the must shows the insufficient
amount of sugar, then the sugar is added to enrich the must. This
process is called chaptalisation.
SULPHURING: Sulphur dioxide is added early in the fermentation
process to prevent air from oxidizing the juice and converting the
alcohol into vinegar. Sulphur dioxide takes up all the oxygen to let
the wine yeast which is anaerobic (able to work in absence of
oxygen) to convert grape sugar into alcohol. Sulphur dioxide forms
a coating on the surface of juice to prevent the air from entering
the juice and thereby letting the wine yeast to do its work.
FERMENTATION: Fermention is the process of adding wine yeast
(technically termed as Saccharomyces Ellipsoideus) to fresh grape
juice to convert the natural sugar in the grape to ethyl alcohol. The
fermentation is done in stainless steel vats nowadays against the
traditional wooden vats. In this process carbon dioxide is
simultaneously released making fermentation violent at first and
then slows. The yeast added is 3-5 % of the volume of juice. The
fermentation process two days to two weeks. Fermentation occurs
only as long as there is sugar to ferment or when the alcohol
content rises to 14% because at this point alcohol kills the
remaining yeast. If sugar remains with alcohol content then the
wine tends to be sweet. A wine is considered sweet when it has
2% sugar content. During the process the temperature is
maintained between 64-70 degree F for red wines and 44 degree
to 59 degree F for white wines. The wine maker may control the
acidity caused by grape acids by adding water acidifying agents
such as gypsum.
CELLARING:Once fermentation is complete the ‗running wine‘ or
vin de goutte is run off into the casks for maturing. The casks are
filled to the full to exclude air. The filled casks are put in cellars for
the wine to mature. This is called Cellaring. The suspended
particles are allowed to settle to the bottom of the cask as
sediments or less.
SECOND PRESSING:The residue of pips and skin (called marc) left
in the fermentation tank or vat is sent for further pressing and the
resultant juice, called vin de presse to which is rich in tannin. The
wine maker may decide whether to add vin de presse to vin de
goutte. The left over i.e. pips and skins are sent for a third pressing
and the juice fermented and distilled to produce eau –de –vie- de-
marc. Nothing is wasted and the sugar in the grape is completely
utilized
RACKING: The wine must be separated from the dead yeasts
which decompose and give an odd flavor to the wine. The wine is
carefully pumped into another cask without disturbing the lees
leaving some wine at the bottom. This is sent for distilling into
eaude- vie- de- marc. Racking removes some acidity. The color is
brilliant and flavors blend together and smooth out.
FINNING: This is the process of converting cloudy wine into clear
fine wine. This may be done with a gelatinous substance such as-
Ising glass ( bladder of sturgeon fish)
 White of egg beaten with salt
 Colloidal silica
 Gelatin or Bentonits
They collect (attract) all the impurities and protein haze in the
wine.
FILTERATION:After fining the wine may passed through fine filters
to get crystal clear wine. The young wine is pumped to the
refrigeration unit to stabilize the wine.
BLENDING:Experienced specialist improve the quality of wine by
blending wines of different vineyards and vintage (different years)
to produce wine that is consistent in quality.
MATURING WINES: It is natural process by allowing the wine to
rest in oak barrels for 1 or 2 years to gain maturity and pick up a
soft mellow character from the oak wood. Maturisation can be
induced artificially by agitation, heating, refrigeration and
electrical impulses. During maturation wine tends to evaporate.
Spo the loss of wine during maturation is called Angels share.
There is a stopper (usually cork ) that fits into the opening at the
top of the barrel. The stopper must be opened from time to time
to allow the gas to escape.
BOTTLING:Wine is poured into sterilized bottles during cool and
dry weather. The bottles are closed with corks and sealed with
Spanish wax or foil. The selection of cork is very important as poor
quality of cork can spoil the wine. After 40 years the cork tree
develops a thick, spongy, semi hard bark, several inches thick.
Portugal primarily and then Spain and Italy produces the best cork.
The corks are obtained from bark of tree called ‗Bark oak‘.
There are different colors of bottles for different wines.
o Green & Transparent For white wine
o Brown red wine
o Transparent rose wine
PASTEURISATION:Pasteurization is the process to free the wine
from further fermentation. The wine bottles are immersed upright
in double boilers with water, heated to temperatures between 180
degree F & 190 degree F. The immersion is for 1 to 2 minutes
AGEING:Wine is matured in bottles. The period of maturing may
differ from house to house, till it achieves its characteristics, aroma
and flavor
STORAGE:Wines are stored in cool conditions at temperatures of
50 degree- 65 degree F. The storage area must be as light can ruin
the wine. The wines must be moved as little as possible before
they are shipped out.

CLASSIFICATION OF WINES-
The wines are classified on following basis:
 BY COLOUR – Red, White, Rose
 BY NATURE – Still/Table, Sparkling, Fortified, Aromatized
 BY TASTE – Sweet, Dry
 BY YEAR – Vintage, Non-Vintage
 BY BODY – Light ,Medium, Heavy bodied wine

By Colour-
Tables wines are natural wines and are the result of fermentation
of grape juice with little or no addition of other substances and
made without any diversions from natural processes. Table wines
are about half the strength alcoholically of fortified wines. Their
alcoholic strength varies from minimum of 8%-14%. It may be red,
white or pink according to whether the juice was separated from
skin before or after it was allowed to ferment and also according
to colour of the grapes used.
White Wine: White wine is made from white grapes, in rare cases
also made from red grapes.
Rosé Wine:Rose wine is made from red grapes, never a mixture of
red and white grapes, as is commonly thought. The skins are kept
in must for only a short time (12-36 Hours) to impart the light pink
colour.
Red Wine:Red wine is always made from red grapes. The skins are
retained in the must during all or part of fermentation to extract
the pigment from grapes giving the wine red colour.
Blush Wine:It is a new style of rosé wine developed in California.
Skins of black grapes are allowed to macerate with the must for a
very short period which produces a very light pink colour wine.
Red and white grapes are used together.
By Nature-
On the basis of nature of wines are of following types:
 Sparkling Wine
 Aromatized Wine
 Fortified Wine
 House Wine
Sparkling Wine:These are sparkling in appearance due to
presence of CO2 gas and thus give off bubbles of gas. The best
known is ―champagne‖, it is produced by a complicated process.
Sparkling wine is one where natural gas from fermentation is
retained in the bottle or one where the wine has been artificially
impregnated with gas. A customs definition of sparkling wine is a
wine with wired cork. Champagne is blended wine; it is a blend of
the product of many vintages and of both red and white grapes,
predominantly red but champagne known as ―Blanc De Blances‖
is made from white grapes. The chief grapes variety used for
production of champagne is black and grey ―pinots‖ and in the
more ordinary district the ―pinot meunier‖. The chardonnay
predominates in the region of white grapes and chardonnay is the
only white grapes from which champagne is made.
Aromatized Wine: Aromatized wine is a fortified wine in which
herbs, roots, flowers, barks and other flavouring agents have been
steeped in order to change the natural flavours of the wine.
Aromatized wines includes both dry (French origin) and sweet
(Italian) vermouths and the quinined or apéritif wines of the
various countries such as DUBOUNET, LILLET, ST. RAPHAEL etc.
Vermouth is the name given to those flavoured wines which in
theory contained wormwood, which was first used in Germany in
sixteenth century. Wormwood in German is wermuth which was
pronounced ―vermutt‖ hence origin of modern name. Some
examples of vermouth are: NOILLY PRAT – French – dry and light in
flavor CINZANO BIANCO – Italy – sweeter version of white
vermouth VOTRIX & DUVAL – England
Fortified Wines: These are the wines which are fortified with spirit
like brandy during vinification when fermentation process is going
on. If fortification is done in the beginning of fermentation the end
product is sweet fortified wine. If fortification is towards the end
of fermentation, the resultant wine is dry fortified wine. The
addition of spirit increases the alcoholic content; therefore
fortified wines have an alcoholic strength of 15% - 24% and also
good keeping quality. Fortified wines may be sweet or dry, white,
rosé or red. SHERRY, PORT, MADEIRA, MALAGA and MARSALA etc.
are the best examples. ―HEAVY WINE‖ is the official term for
fortified wine; it is also used to describe wines which have too
much alcohol and fruitiness.
House Wines: Any wine which is not too expensive or too cheap
and can be used by any restaurant. No particular brand is branded
as house wine.
By Taste-
On the basis of taste, wines may be classified in two categories:
 Sweet Wines
 Dry Wines
Sweet Wine: Sweet wine produced by grapes having high sugar
content, as in these wines even after fermentation a lot of sugar is
still left, which is not consumed by yeast, the sugar left renders a
very sweet wine.
Dry Wines:Dry wines produced by grapes with less sugar content
and the fermentation is allowed to continue till all the sugar is
almost or fully consumed.

FACTORS AFFECTING QUALITY OF

WINES-
Type of Grapes-
 Each type imparts its typical flavour
 Per acre yield
 Different varieties demand different soils
Soil-
 Should not be rich and fertile
 Best is with good drainage- gravel, sand, chalk, lime.
 Should have heavy mineral deposits for an aromatic bouquet.
Climate-
 Cool nights and sunny, warm days → right sugar-acid balance
 Too hot weather → less acid → doesn‘t age well
 Too little sunshine → less sugar → less alcohol
 Some rain necessary before harvest
 Rains during harvest → sugar diluted, rot encouraged
 Frost/gale/hailstorm can ruin a whole harvest
Slope
 Best on sun-facing slopes → maximum sun and warmth, both
directly and reflected
Latitude
 Best between 30º and 50º lines
 Nearer to 50º, better the wine
Viticulture
 Care and cultivation of vines – now a highly technical industry
 Quality and timing of ploughing, pruning, weeding, spraying,
harvesting, etc. – each affects the quality of wine
Vinification
  Skills of the vintner
 Local traditions and practice

GLOSSARY
 Ageing: Keeping the wine in bottles for varying period
depending on type of wine.
 Aromatized Wine: Wine flavoured with herbs, roots, flowers
and barks which are steeped into it and fortified to change its
natural flavour.
Chaptalisation: Increasing sugar content of the wine by addition
of sugar to the must.
 Degorgement: Process of clearing the wine by freezing the
segments.
 Fining: Process of clearing of cloudy wine into clear wine.
 Fortified Wine: Table wine to which brandy or any other sprit is
added to increase its alcoholic strength.
 Isinglass: Bladder of sturgeon fish used for cleaning of wine.
 Maturing: Natural process of allowing the wine to rest in oak
barrels to gain maturity and character.
 Must : Unfermented grape juice.
 Noble Rot: A mould which helps to remove moisture from
grapes.
 Remwage: Process of cleaning the wine by freezing wine bottles
in wooden racks at an angle.
 Still wine: Wine which lacks carbonation.
 Vinification: The process which converts grapes into wine.
 Vintage: Year when the grapes density is constant, hence quality
of wine is superior to wine from other year.
Wine: An alcoholic beverage made from partial or complete
fermentation of grape juice.

REFERENCES/BIBLIOGRAPHY
 S.N. Bagchi, Anita Sharma food and Beverage Service, Aman
Publications 3rd Edition, 2006.
 Dennis Lilli Crap, John Cousins, Food and Beverage Service,
Hodder Education 7th Edition.
 Bobby George, Sandeep Chatterjee, Jaico, 2007.
 Michael M. Coltman, Beverage Management Product
Knowledge and Cost
Control, Van Nastrand Reinhold