Unfermented and Fermented Fruu Beverages

fermentation products and showed that in addition to ethanol and

ide. other compounds such as carbon dioX
glycerol and succinic acids are also produced.
Fermentation process in beverage preparation is mediated through yeast
and in the process itproduces a range of products such as
esters and sulphurous compounds. organic acids, alcohols,
mented beverage. Grape wine is the oldest example of a fer
(1) Wine
Wine is defined differently in the laws of
wine is considered to be an alcoholic different countries, e.g.. in China
be translated as appetite wine. In beverage and the Chinese word for it may
of various fruits. But wine generallyCalifornia,
it is defined as the fermented juice
denotes the product produced by fermenta
tion of grape juice. The most satisfactory
age resulting fromn the fermentation bydefinition
yeasts
seems to be "wine is a bever
of the grape juice with proper
processing and addition,"
In other words, wine strictly signifies the fermented
duced from grape juice without distillation. alcoholic beverage pro
Grapes have been historically associated with wine-making because of fol
lowing advantages:
(0) Juice is extremely rich in natural sugar.
(ii) Natural association of fermentative yeasts with berries.
(ii) High content of nitrogenous matters in promoting growth of yeast- and
hence fermentation.
(iv) High acidity of juice favouring yeasts and protecting against other bac
terial fermentation.
(v) High alcohol and acid content in the fermented wine keep it stable and
safe for prolonged storage.
Thevarieties of wines are endless and they differ in so many attributes that it
isdifficult to classify them. According to colour, there are two types, red and
white. In making red wines, the grapes are crushed and, stemed but the skin
and seeds are left in themust. White wines are made from white or greenish
grapes or from the juice of grapes from which the skin have been removed.
Grape wines are of two kinds, dry and sweet. Dry wines are those which
contain very little or nosugar that can be detected by testing. In sueet wines, the
sugar content is high enough to be detected by taste. The alcohol content of
these two kinds of wines ranges from7 to 20per cent. Wines with 7to 9per cent
alcohol are known as "light", those with 9 to 16 per cent "medium", and those
with 16 to 21 per cent "strong".
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 Fruit and legetable Preservation

Sparkling wines contain carbon dioxide. They are made effervescent b.

secondary fermentation in closed containers, generally in the bottle itself. S
wines are those which do not contain carbon dioxide. Fortified wines contain
added alcohol in the form of brandy. Generallywines with more than 12 per cent
alcohol are fortified with fruit brandy (alcohol) prepared by distilling grape wine.
Equipments used for wine making
(i) For crushing and pressing : Roller crusher or basket press.
(i) Primary fermentation vessel : Open-ended cylindrical vessels of
suitable size made of plastic or wood.
(iiü) Secondary fermentation vessel : Narrow mouthed containers of
wood, plastic or glass.
Thermometer, hydrometer, hand refractometer, measuring cylinder, syphon
tube, filter, bottles, crown corks and corking machine, etc., are also required.
(1) Selection of fruit : The grape berries should be ripe and fresh. Blem
ished.ones should be rejected. White wine is produced from varieties
having greenish or yellowish skin. Red wines derive their colour from
red pigment present in the skin or flesh of coloured varieties. The differ
ent species and varieties of grapes suitable for wine making are given in
the following table.
S.No. Botanical name English name Variety
1 Vitis vinifera European grape Beauty Seedlss, Arka Shyam
2 V. labrusca American grape Concord, Catawea, Niagara
3 V. rotundifolia Muscadine grape Jems, Scupper

(ü) Crushing :It is done with the help of a basket press. Before crushing
thegrapes their stems and stalks are removed. Crushed material (must)
is put in jars which should not be filled more than three-fourths.
(ii) Addition of sugar : Cane sugar is added to maintain at least 20 per
cent total soluble.solids but not more than 24 per cent. If the grapes are
sour, 70 g of sugar are added for each kg of grapes.
(iv) Adjustment of pH: If necessary, pH of juice has to be adjusted. I itis
too low, the juice is diluted with water; if too high, tartaric acid is added
to lower it. lIf water is added more sugar has also to be added to raise the
percentage of total soluble solids. Usualyan acid content of 0.6 to 0.ð

200
 Unfermented and Fermented Fruit Beverages
TECHNOLOGICAL. FLOW-SHEET FOR
PROCESSING OF GRAPE WINE
RIPE GRAPES

REMOVAL OF STEMS

CRUSHING
basket press)
FILLING JAR UP TO
THREE-FOURTHS
|ADDITION OF SUGAR
(20 to 24% TSS)

ADJUSTMENT OF pH
(0.6 to 0.8% acid)

ADDITION OF PRESERVATIVE
(KMS 1.5 g/10 kg grapes)
KEEPING FOR AN HOUR
ADDITION OF WINE YEAST
e.g., Saccharomyces ellipsoideus
(20ml/5 kg grapes)
FERMENTATION
(for 2 days)
FILTRATION
FERMENTATION
(for 10 days)
RACKING
(syphoning off clear liquid)
FNING AND FILTRATION
(bentonite)
AGING(MATURATION)
(6 to 8 months)
PASTEURIZATION AT 850C
(for 2 minutes)

BOTTLNG
CROWN CORKING
PASTEURIZATION AT 82°C
(for 20 minutes)

COOLING
STORAE

201
 Fruii and Vegetable Preservation

per cent is maintained.

(w) Addition of preservative :Potassium metabisulphite (KMS) is added
at the rate of 1.5 g for every 10 kg of grapes, mixed and allow to stand
for 2to 4 hours. KMS inhibits growth of wild yeasts and spoilage or
ganisms.
(vi) Addition of wine yeast: Wine yeast, e.g., Saccharomyces ellipsoideus
inoculum is added at the rate of 20 ml for every 5 kg of grapes, about
an hour after the addition of preservative. If the yeast is not available
then potassium metabisulphite is not added. The yeast present in the
skin of qgrapes can also ferment and produce wine but it is not of good
quality.
(vii) Fermentation : Grapes are allowed to ferment for two days in a cool
place, i.e., at 22 to 28°C. The mouth of the jar is cOvered with cloth
during fermentation.
(viiü) Filtration:The contents are filtered through a thin muslin cloth or
a filter aid on the third day and the filtrate again allowed to ferment in a
cool place for another ten days without any disturbance. During this
period yeast cells and other solids settle at the bottom.
from the
(ix) Racking : Syphoning off the fermented wine to separate it
solid deposits is known as racking.
sometimes not
(x) Fining and Filtration : The newly prepared wine is agent, e.g.,
clear and requires fining and filtration. A suitable fining along with
bentonite, is added. All the colloidal material settles downnecessary. Al
bentonite. The clear wine is syphoned off and filtered if weeks and
two
ternatively, the wine is stored in arefrigerator for about
thereafter the clear wine is syphoned off.
(xi) Aging (Maturation) : The clear winebewhich is syphoned off is filled
into bottles or barrels. These should filled completely and sealed
6 to 8 months in a cool
airtight. The wine is allowed to mature for
in the bottle with the result
place. Sometimes fermentation continues flavour during agng
that the cork flies off or bottle cracks. Wine loses its for storing it.
because of which barrels of oak wood are generally used
The wood imparts a fine aroma to the wine.
wine, maînly acetic acid, should
(xi) Packing : The volatile acid content of(O.09-0.20 g/100 ml. in terms of
be low. High content of volatile acids active during termen
bacteria are
acetic acid) indicates that acetic acid the wine to destroy spolage
tation. It is often desirable to pasteurize

202
 Unfermented and Fenented FruoBeverages
organisms and coagulate the colloids that cause cloudiness. Generally
wines are pasteurized at 82 to 88°C for 1-2
The bottles are closed with crown corks of minutes and then bottled.
65C for about 20 minutes, then cooled andgood quality, pasteurized at
stored.
The following are the wel-known wines produced in various countries:
(2) Champaigne
It is a sparkling wine, made chiefly in France, from certain varieties of grapes
such as Chardonay and Pinot Noir. It is made in other countries as wel. The
fermentation is allowed to proceed to completion in bottles which are specially
made to withstand high pressure of gas produced during fermentation.
(3) Port
Itis a fortified, sweet red wine made originally in Portugal, but now in other
Countries also.

(4) Sherry
ASpanish wine, matured by placing the barrels for 3 to 4 months in sun
light, where the temperature is as high as 54 to 60°C.
(5) Tokay
This is a very famous fortified wine made in Hungary.
(6) Muscat
in ltaly, California, Spain and Australia.
Itis prepared from Muscat grapes
(7) Perry
pears is known as perry. Its method of preparation is
Wine made from culled fruits and trimmings left over from
cider. Wastes,
similar to that of apple pery.
canning may also be used for making
(8) Orange wine
adding sugar and then allowed to ferment. The
Orange juice issweetened byto thatof grape wine. Orange oil should not be
similar
method of preparation ishinders and sometimes stopsfermentation.
added to the juice as it

203
 Frua and Vegetable Preservation

(9) Berrywine
elderberrus ave
Wines prepared from berries like strawberry, blackberry and other countries
known as Berrywines'. These products are generally popular in
India.
but are not common in

(10) Nira
tree.
It is prepared from the juice of the palm
(11)Feni
applein Goa.
This is a fermented wine made from cashew
(12) Cider
It is mostlyprepared by fermentation of special grade of apples which have
ahigh tannin content of 0.1-0.3 per cent. However, a great deal of confusion
In the U.S.A., apple cider means
exists as far as the apple cider is concerned.
and treated sparking
non-clarified apple juice, whereas apple juice is the clarified cider pertains to the
juice. On the contrary in the Europe and in India, apple known as cider.
fermented apple juice. In the U.K., special varieties of apples on the basis of
may be graded
apples are used. For cider preparation apples 'bitter-sharp', 'sweet' and 'sharp'.
tannin and organic acid contents as 'bitter-sweet', bitter-sweet and bitter
Nearly 60per cent of ful-flavoured cider is prepared using
contain higher percent
sharp apple. Cider apples are so chosen that their juice
age of sugar (i.e., 12.5 per cent)
than normal apple juice (10.5 per cent) with
India, cider apples are not
higher proportion of sugar in the form of fructose. In which are easily available,
available in sufficient quantity, hence dessert varieties
sweet.
are used. There are two types of apple cider, dry and
used for preparation
Fruits such as bael, jamun,phalsa and aonla can also beless similar to that of
more or
of cider. The technique of preparation which is
grape wine is summarized on the next page.
most cider preparations
Toattract wider clientele for the cider consumers,
carbonated nowadays. This is done by refermentation of cider by repeating
are in apressure tank or sometimes by
the process of sugar and yeast additions
prior to subjecting carbon dioxide injection under controlled pres
chilling cider from microbial attack by sulphitation
sure. Cider, thus carbonated, is-protected
and pasteurization.

204
 Unfermented and Fermented Fruit Beverages
TECHNOLOGICALFLOW.-SHEET FOR
FRUITS
PROCESSING OF CIDER

WASHING
CRUSHING AND PRESSING
EXTRACTION OF JUICE
ADDITION OF SUGAR
(to raise TSS to 22%)

ADDITION OF PRESERVATIVE
(sulphur dioxide 100ppm or KMS
0.22 g/kg material)
ADDITION OF PURE CULTURE
OF WINE YEAST
e.g.. Saccharomyces carlbergensis
(add 0.02-0.05%% ammonium hydrogen
phosphate as food for yeast)

FERMENTATION
(as in case of grape wine)

RACKING

FILTRATION

AGING
(in oak wood barels)

HEATINGAT 82°C

FILTRATION

BOTTLING

CROWN CORKING

PASTEURIZATION
(at 60°C for 30 minutes)

COOUNG

STORAGE

205