Technology of Winemaking
V. K. Joshi, Vikas Kumar, Jaspreet Kaur
Abstract
Wine has been extolled as a therapeutic agent. It is an important adjunct to the human diet, having polyphenols and other bioactive compounds that have antioxidant activities. The process of winemaking is multidisciplinary in its approach and nearly all the physical, chemical and biological sciences contribute to its production. The grape variety or blend of grape varieties, from which a wine is made, is a vital factor in determining the design and style of the wine. Grapes are the principal fruit used in the preparation of various varieties of wine and the winemaker is directly concerned about the composition of berry at harvest. Lactic acid is a product of malo-lactic acid fermentation in which malic acid is transformed into lactic acid, diacetyl and carbon dioxide. The amount of sugar in must, and the reducing sugars in fermenting wine, can be determined by using a density hydrometer or a refractometer.