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Wine Industry Project Report

Wine Industry Project Report

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Wine Industry Project Report

Clearing is a variable. Some wines become crystal clear in a few days. Others take weeks, months-or never, unless assisted. The last mentioned have to be assisted by means of filtration, or fining.  Until recently the commercial winemaker had virtually one really complete advantage over the amateur-the commercial filter devices that enable the producers to filter vast  amounts of wine to render it stable and clear.  These filters were  not available in a unit small enough to be  economic  or  feasible. However  there are now several small  units  available to  the amateur, all at reasonable prices.  With these units a technological revolution is taking place in filtration  methods. In fact it is may personal conviction that these new units and the models that will follow them will set standards of clarity that will make all existing methods obsolete.

Two essentials are necessary for fermentation to take place,  and without the fermentation there is no alcohol or wine.  This requires, basically, yeast and sugar, when present in liquid the yeast, if the temperature is suitable (78oF or 25oC to start  if off),  will start to feed on the sugar and, as a result,  produce on approximate 50-50 combination of carbon dioxide, which vanishes into the atmosphere via the air lock, and alcohol (which we  strive to keep).  During this period if the temperature gets too low (under 50oF or 10oC) the fermentation will slow down  or stop.  If it becomes too high (over 90oF or 38oC) the yeast  will die.

The  yeast  will go on feeding on the  sugar  and  producing alcohol until (a) the sugar supply is exhausted, in which case you  will end up with a dry wine (unless you add more  sugar) or (b)  the concentration of alcohol becomes so high taht  it  kills
the  yeast.  When this happens, and sugar remains, the wine  will be sweet.

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