International Journal of Biotechnology and Microbiology

International Journal of Biotechnology and Microbiology


International Journal of Biotechnology and Microbiology
International Journal of Biotechnology and Microbiology
2022, Vol. 4, Issue 1
Comparative analysis of different grapes verities for red wine production

Milta Vanjare, Vrushali Sahane, Yogita Gulve, Yogesh Chaudhari

The present study shows the Production of red wine at a laboratory scale by using four types of grapes including Shiraz, Merlot, Tempranillo, and Cabernet sauvignon respectively. Fermentation activity was carried out by using Saccharomyces cerevisiae. Due to the high glucose concentration, pulp containing organic acid and polyphenols the Vitis vinifera are commonly preferred for the red wine preparation. This variety of grapes makes quality wine. Traditionally wine is used as an alcoholic drink originated by fermenting fruit juice with the reaction of yeast. For this experiment, fresh grapes were harvested from Sinnar region. Shiraz variety was used for red wine production. The grapes were taken manually, for cold-soaking the grapes were kept at a low temperature of 5-6°C for 3 days. After the cold-soaking procedure, the grapes were crushed by hand, and juice was collected into the sterile flask. The fermentation process was carried out with Saccharomyces cerevisiae culture for 21 days at 30°C temperature in an incubator. After fermenting wine was filtered in sterile glass bottles. A study of Biochemical parameters was recorded. For microbial screening, samples were collected after 5 days on to the specific media by serial dilution method. Using specific media the microflora was grown and identified by the staining method. Yeast (Saccharomyces cerevisiae) was identified microorganism. Biochemical analysis of red wine including reducing sugar, pH, Brix %, Reducing sugar, TSS, Titrable acidity, Volatile acidity, Vitamins, and ethanol content was observed. A comparative study of Shiraz wine with physicochemical parameters was done with standard wine. Fore types of selected grapes are studied for wine production. Throughout the study, the sugar content was decreased. During the fermentation process in biochemical analysis, increase intitrable acidity was found and decrease in pH was observed. After 21 days of fermentation grape wine was prepared.
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How to cite this article:
Milta Vanjare, Vrushali Sahane, Yogita Gulve, Yogesh Chaudhari. Comparative analysis of different grapes verities for red wine production. International Journal of Biotechnology and Microbiology, Volume 4, Issue 1, 2022, Pages 45-53
International Journal of Biotechnology and Microbiology