prathamesh wine

Company profile

Prathamesh wines Pvt Ltd Pimpaldar is situated where the climate is suitable for grape & wine production in perfect soil of sahydri hill in Nasik valley Company has capacity to produce 2 lakh lit wine. The tank hall of the company is totally under ground so it helps to maintain the temp naturally .when outside temp is 250c at that time underground temp is 130c which reduce the cost of the chilling plant. Company has the crushing room, chilling plant conference hall underground tank hall crushing room is present at the upper level of the tank hall which help to transfer the grape juice to fermentation tank without any pump & reduce the electricity bill one more thing is that destemer & hydraulic presser machine are prepare in local industry which reduce cost of these machines half in compare to the market prize It is the first company in India which sell wine in 180 ml bottle in market Prathamesh winery provide good quality of wine in low cost bagloni,Y-5000, vinstaana, cellar pride are the brands of company which present in red, white & rose wine Company sell their wine in 750ml bottle which are in range of Rs-120 to 365 their fore customer can purchase wine according to their budget 180ml size & 750ml size bottle are present in range 35 to 365 so the customer can enjoy the wine in low cost also

I N D E X

1. INTRODUCTION

2. HISTORY OF WINE

3. VARIETY OF GRAPE

4. TYPE OF WINE

5. REQUIRMENT FOR WINERY

6. WINE PREPERETION

7. WNE TESTING

8. WINE ANALYSIS

INTRODUCTION

What is wine?

Simply stated wine is the juice of crushed grapes that are fermented, and then age in oak casks on steel vat. A wine will derive in singular character from how it is fermented and aged Wine maintains proper circulation, increase efficiency, mentally relax. Chromine substance created during wine production helps diabetics to cure. Improve function of kidney. Reduce cholesterol in blood, blood pressure and thrombosis. Glass of wine daily (research proved heart attack chances are nil)

HISTORY OF WINE

In today’s modern world wine is widely discussed and consumed globally the wine industry has undergone a massive boom in the last few decades resulting in many varieties of wine from which to choose this boom continue into the near future as we discover even more technologies and benefit that bring us. Throughout time wine has had a special influence on western culture a sentiment which is evidence in the above quote from its earliest development wine has had a special place in our customs diet and social gathering The cultivation of wine exists throughout the world from France to the cool hunter valley of Australia, wine is produced and enjoyed in large quantities few region of the world remain untouched by its many virtues Growth of wines popularity closely resemble the development of the western world as the wine trade throughout the world advance and grew western civilization began to spread also this is evident throughout the study of wine s history and diversification. It is not known when wine was first made although the date is sure to have been very early in the career of homosapiens in addition to the numerous reference to wine made in the old testament and by the ancient Greeks 3000 years ago there is also evidence in the form of grape skin and pips that suggest prehistoric man made wine pleasure it seem came early in the life of our species

VARIETY OF GRAPE

VITICULTURE:-Viticulture is technical term for the study of vine cultivation , where the term vitis refers to the genus of grape used in wine although there are about 10,000 grape varieties very few used in winemaking. Wine is different in taste depending of the grape their vinification their age and also where their grapes are grown. The climate and soil of the vineyard has a significant impact on flavor and certain climatic condition. A vineyard needs to be open to plenty of sun throughout the day however too much heat freezing temperature or rain will destroy the grapes. The land must also have the correct soil balance which affects the character of the grape it must be well drained and have the appropriate pH for the type of grapes. The mineral of the soil are more important than fertility they impart aroma and taste to the grape. The winemaker art owes much to his viticulture knowledge and exertise these skills allow him to use the viticulture strengths of an area to create the optimum quality wine at optimum cost. Often the preferred vines for the produce low yield because of poor soil making the roots work harder for nourishment. Invariably grapes if ripened will be of superior quality and natural sugar

Variety of grape used for winemaking:- For white wine:-Chenin BlancChardonnayFor rose wine:-

Blend of cabernet sauvignon & Chenin Blanc For red wine:- Cabernet sauvignonMerlotShirah

CHENIN BLANCThe wine made from Chenin Blanc grown in perfect soil of Sahyadri hills in Nasik region grapes hand picked at optimum maturity. The wine co lour is pale yellow. The nose developed intense aroma of Honey, Guava with pleasant aroma of grape & leaves long lasting fruity taste in the mouth. Wine served with all kind of light spices & seafood.

CHARDONNAY The wine made from Chardonnay grown in perfect soil of Sahyadri hills in Nasik region grapes hand picked at optimum maturity. The wine color is pale yellow. The nose developed intense aroma of Honey, Guava with pleasant aroma of grape & leaves long lasting fruity taste in the mouth. Wine served with all kind of light spices & seafood. ROSE (Blend of Cabernet Sauvignon & Chenin Blanc)The wine made from blend of Cabernet Sauvignon & Chenin Blanc grown in perfect soil of Sahyadri hills in Nasik region grapes hand picked at optimum maturity. The wine color is Rose Red. The nose developed light aroma of Blackcurrants, Honey, and Guava & leaves light refreshing taste in the mouth. Wine served with all kind of light Indian cuisine

CABERNET SAUVIGNONThe wine made from Cabernet Sauvignon grown in perfect soil of Sahyadri hills in Nasik region grapes hand picked at optimum maturity. The wine color is intense deep red. The nose developed distinctive black curranty flavor with hint of mint and cedar with leaves long lingering taste in mouth Wine served with all kind of Indian food

MERLOTThe wine made from Merlot grown in perfect soil of Sahyadri hills in Nasik region grapes hand picked at optimum maturity. The wine color is intense deep red. The nose developed distinctive black curranty flavor with hint of mint and cedar with leaves long lingering taste in mouth Wine served with all kind of Indian food

SHIRAHThe wine made from Shirah grown in perfect soil of Sahyadri hills in Nasik region grapes hand picked at optimum maturity. The wine color is intense deep red. The nose developed distinctive black curranty flavor with hint of mint and cedar with leaves long lingering taste in mouth Wine served with all kind of Indian food

TYPE OF WINE

Types of wine are as follows-1. Red wine 2. white wine 3. rose wine4. sparkling wine5. natural still wine 6. fortified wine7. aromatized wine

RED WINEWhen picked red wine grapes are processed in the crusher-destemer this machines separate the grape from the stem and gently crushes them into a pulpy material referred to as must. The must is then transferred into tank or fermenting bins where it will cold soak for a few days gaining color & fruit flavor. After a few days the must is inoculated with yeast and fermentation begins. Once fermentation has started, co2 & alcohol are produce. The co2 pushes to the top of the tank or bin away from the juice forming what is called the cap. Skin contact is critical at this stage because juice will pick up color and tannins from the skins. Therefore the cap must be kept in the contact with the juice as much as possible. This can be accomplished in a couple of different ways. The first called is punching down is the simple process of manually pushing the cap down into juice. In the days of old this was accomplished by stomping then with your feet. The 2nd is used for longer quantities of wine & is called pumping over. This process uses a pump attached to the bottom of tank. The juice is then pumped over the top of cap & circulated this way for about 15-20 min. you still must do this twice a day, sometime more,

until the fermentation is complete. After fermentation is over the juice is pressed away from the skins & into holding tank where it will settle out for a day or two the wine is then put into oak barrels for aging & to allow it to go through a secondary fermentation called malolactic fermentation. During this fermentation, malic acid is converted into lactic acid. After the aging process the wine is taken out of barrel & bottled once it is clarified.

WHITE WINE When grapes destined to become white or blush wine are ripe they are picked & immediately processed in the winepress. Here they are gently squeezed for about 2 hr. & the juice is pumped into the holding tank. In the tank juice is chilled allowing sediment from the fruit to top to the bottom. After this take place juice is racked away from the sediment & is now ready to inoculate with yeast. Fermentation takes place slowly over period of a few week betn 15-25oc. Some white wines as chardonnay are fermented in oak barrels to give the wine oak flavor. When is complete the wine is chilled for the clarification & then filtered prior to bottling. Oak fermentation wine can also go through a secondary fermentation called malolactic fermentation or simply ml for short. During this fermentation malic acid is converted into lactic acid changing the texture of the wine from crisp and light to a creamer, buttery feel.

SPARKLING WINES

Sparkling wines are basically wines that are fizzy. These can be red, white or rose/blush. Champagne is probably the most well known type of sparkling wine & can only come from the champagne region in France. It is also made only with permitted grape varieties (pinot noir, pinot meunier, & chardonnay) & must be prepared by the method champenosie vintage champagne must remain in its bottle for at least 3 yr. before it can be put on the market. Champagne is the only sparkling wine where the red wine is produce in the champagne region is added white champagne blend. Champagne labeled Blane de Blane is made solely from white grapes i.e. chardonnay Asti Spumante, Prosecco & Franciacorta from Italy, Cava from Spain & Sekt from Germany are some other examples.

NATURAL STILL WINE A general classification that cover most Red, White, Rose/ Blush wines in a certain English speaking parts of the world Natural still wines are called Table wine. This classification should not be confused with the European Union Quality Grade of Table, which is used by non-English speaking countries. Some examples are the French vinde table, & German Tafewein. Alcohol content for that wine should be between 10% & 15% by volume.

FORTIFIDE WINE

Sherry, Port, Maderia are common categories. These are made like still wine, except spirit is added partially through the fermentation to stop the fermentation & increase alcohol content. At the same time the wine will be sweet due to the unfermented sugar in it. Alcoholic content for these wines is usually betn 16% - 24%

AROMATIZE WINE Wines that are have been fortified & flavored with various fruit, herbs & spice. Examples are Vermouths from Italy like Martini, Cinzano, & France like Dubonnet & Nolliy Part (betn 15% & 20% alcohol by volume)

REUIREMENT FOR WINERY

1. YEAST BRAND It is the yeasts, a group of m.o. which can cause the fermentation through the enzymes they produce. The different types yeast re use for wine making which are as follows

GERVIN YEAST1. Green Label (S. cervisiae Bordeaux strain 7013)2. red Label(S. cervisiae Monrachet strain Davis522)3. yellow Label(S.cervisiae(bayanus)Pasture institute strain)4. white Label(S. cervisiae strain GVN)

a) Red/white Label(S. cervisiae Bordeaux SF strain)b) Black/white Label(S. cervisiae Narbonne selection cc

strain)c) Gold Label(S. cervisiae(bayanus)strain EC 1118)d) white Label(S. cervisiae strain71B)e) white Label(S. cervisiae strain V1116)

LALVIN YEAST 1) Lalvin AC2) Lalvin ICV D 473) Lalvin RC212 (Bourgovin)4) Lalvin KIV 11165) Lalvin EC 11186) Lalvin L 20567) Lalvin 71B 1122

8) Lalvin R29) Lalvin RA1710) Lalvin T7311) Lalvin Wandenswil 27

MALOLACTIC CULTURE1) Lalvin X-3 MLC2) Wyeast 4007 wine yeast

RED STAR YEAST1) Montrachet2) pasture champagne3) Steinberg4) Assmannshausen5) Premier cuvee6) Epernay7) cote des blanc8) pasture red9) pasture white

WYEAST VINTERS CHOICE YEAST 3021 Pasteur champagne 3134 Sake #9 3242 Chablis 3783 Rudisheimer 3237 Steinberg 3277 Assmannshausen Red 3028 pasture red 3267 Bordeaux 3244 Chianti

Red Label (S. cervisiae Monrachet strain Davis522)

This yeast is widely used in the France to make both white & red wine it is especially recommended for making wines from autumn fruits such as blackberries elderberries & sloe it will ferment at temp. Down to 15oc because this yeast ferment vigorously room should be allow in the fermentation vessel to take possible foaming into account

Red/white Label (S. cervisiae Bordeaux SF strain)This French yeast was selected by INRA at Narbonne to compliment the characteristics of the grapes it is used for the production of red Bordeaux (claret) wine it is describe as an aromatic yeast which developed a pleasant & lasting aroma it produce a minimal frothing & good yield of glycerol it ferment well over temp. Range 18-35oc it will tolerate up to the 50 ppm of sulphur dioxide

Lalvin X-3 MLCA blend of four strain of Leconostoc oenos including PSU-1 Peynaud Radler 3 & Petaluma Isolate it may be used with both reds & white may be introduce early or late and is a living-not dried – culture it is fairly expensive (but the most economical ML culture) quantified for large batches (200-800 gallon) & not generally sold for home use the best is to find a winery that uses it & beg them to sell you a very small amount it must frozen immediately until used

Pasteur redPasteur red is also called French red like champagne yeast strain it is mixed population strain it was developed in Bordeaux France it is meant for red wine because it is tolerant to heat & so2 & hardly ever cause stuck fermentation the red wines it is usually used for Cabernet Sauvignon, Merlot, and Zinfandel

3277 Assmannshausen RedFerment slower than the most red wine strain Enhances vinifera character in French American hybrid. Cold tolerant. Red German wine, Rising red, Red varietals, Merlot, RED French American hybrid.

WINEMAKING EQUIPMENT

BASIC EQUIPMENT: Primary fermentation vessel 6.5-7.5 gallon

1or 2 Glass carboys 5 gallon String spoon or paddle Plastic tubing 2 bottle brush Fermentation lock Rubber stoppers 3 funnes Measuring cup Hydrometer(saccharometer) Hydrometer jar Thermometer Acid test kit Bottles Corks/caps

ADVANCE EQUIPMENT Vinometer Wine thief Bottles sterilizer & rinser Crusher/destemer-crusher Fruit-grape press Bottle closer Refractometer So2 test kit Bottle filter

WINE ADDITIVES Basic supplies:

Potassium metabisulfate Sodium bisulfate Acid blend

Citric acid Tartaric acid Natural grape tannin Yeast nutrient Pectic enzyme Bleach Gelatin Sugar

OTHERS:

Chemical/ingredient

Usage Recommendedconcentration

comment

Acid blend 3:2:1 Increase total acidity 1 g/l Increase TA by 1g/l

Ascorbic acid Anti-oxidant 2-3 g/hl Only to be used with sulphite

bentonite Fining white &red wines fining sparking wines

25-100 g/hl Dissolve in water

Bio-clean Clean equipment 15ml/4l of warm water

Bio-san Sanitize equipment 15ml/4l of warm water

casein Fining white wines &improve color in white wine

50-100g/hl Dissolved in water

Chlorinated cleaner Clean & Sanitize equipment 5ml/4l of warm water

Should not be used on plastic equipment/oak barrels

Citric acid Increase effectiveness of sulphite for sanitizing equipment

45ml/4L of warm water

Dissolved in warm water

Copper sulphate Reduce hydrogen sulphid 4drops/hl using 1% soln

Dextrose/sucrose Increase potential alcohol 17 g/L Increase

level potential alcohol level by 1%

Egg white Fining red wines 5-10 g/hl Combine with a salted water soln

Gelatin Fining red wines 1-5 g/hl Dissolved in water

Grape tannin Increase tannin content 10-30g/hl Dissolved in warm water

Hydrogen peroxide Reduce free so2 content 50g/hl Reduce free so2 content by 10 mg/L

Isinglass Fining white wines Liq : 1ml/L Powder:1-3g/hl

Liq: dilute in wine powder: dissolved in water

kieselsol Fining white & red wines 25-30ml/hlMeta tartaric acid Prevent ppt. of tartrate

crystalUp to 40 g/hl

Dissolved in water

Oak chips Add oak aroma to wines White-1-2 g/hl reds-2-4 g/hl

Oak extract (10%soln)

Add oak aroma to wines White-2ml/l reds-4 ml/l

Pectic enzymes Fining wines White-1-2 g/hl reds-2-4 g/hl

Dissolved in water

Phosphoric acid Reduce pH in high TA wines

1-2 drops of 30% soln/L

Potassium bicarbonate

Reduce total acidity 1-2g/L Reduce TA by 1g/L

Potassium metabisulphate

a. Crushing of grape b.must preparation c.stabilization d.bottling

a.100mg/l b.501mg/l c.50mg/l d.50mg/l

a. decrease to 5-10 mg/L of must for MLF b,c,d Dissolved in warm water

Potassium sorbet Prevent refermentation of bottled wines

10-20g/hl Do not use in ML-fermented wines

Sodium carbonate (soda ash)

Clean plastic equipment 8-12 g/l of water

Dissolved in warm water

Sodium Treat oak barrel spoilage 1-3g/l of Dissolved in

percarbonate problem water warm waterSodium metabisulphate

Sanitize equipment 45ml/4l of water

Increase TA & reduce pH

sparkolloid® Fining white & red wines 10-40g/hl Dissolved in water

Sweetener conditioner

Sweeten a finished wine 12-25 ml/l of wine

Prevent renewed fermentation

Tannisol Preserve/stabilize wine 1-3 tablets/hl

Tartaric acid Increase TA & reduce pH 1-2g/l Increase TA by 1g/l & reduce pH by 0.1 ut.

Yeast (active dried) Alcoholic fermentation 5g for 4.5 to 23Lof must

Yeast nutrient(diammonium phosphate )

Enhance fermentation capability of yeast

10-20g/hl Dissolved in warm water

WINE PREPERETION

Eight steps to winemaking

Winemaking is a fairly simply process & can be accomplished in eight easy steps

1. choose grapes/fruit2. crush grape/fruit 3. strain juice into fermenter 4. inoculate juice with yeast 5. allow wine to ferment6. rack wine 7. bottle wine 8. age wine

PROCEDURE:-

SANITIZING THE EQUIPMENT The most important thing any wine maker can do to help his /her wine turn out great is to sanitize all equipment thoroughly & properly. Poorly cleaned equipment is the leading cause of contaminated homemade wine sanitize all equipment that will touch the wine or juice by rinsing it with a metabisulfate soln

put the table spoon of potassium metabisulfate into a 1-lit jug of hot water 29oc to make reusable Sanitizing soln it will last up to 6 month if kept tightly sealed

rinse all equipment thoroughly in the soln after sanitizing rinse equipment with cold water

PREPARING THE MUST After sanitizing equipment it is time to mix together the ingredient that will eventually ferment to become wine. The main ingredient in your wine is water. Tap water is perfectly fine unless it has an unusual taste such as chlorine. Boiling tap water eliminate the taste of chlorine & will also kill off any unwanted organism if your water is from a well 15 min. at rolling boil should do the trick. Remember to let the boiled water cool to room temp. Before using it to make wine

Sprinkle the package of bentonite enclose with the kit in approximately 2 cups of warm water. Mix to form slurry.

Pour the bag of conc. into the primary fermentor. Be sure to rinse out the remaining conc. With hot so none is wasted

Fill the primary fermentor to the 23-lit with cool water the temp. of the must in the fermentor should be betn 22oc-25oc

Using a hydrometer check the specific gravity it should be betn 1.074 to 1.080

Sprinkle the content of the yeast additives package onto the surface of the must.

Place the primary lid on the primary fermenter. Insert rubber bung with an air lock half filled with this will help prevent contamination.

Place the primary fermentor in an elevate area that maintain a temp. of 22oc-25oc to work approx. 8

days, or until the specific gravity on the hydrometer is 1.010 or lower

Addition of KMS at crushing:

Sr. no. Wt. of grapes kg KMS to add gm

1 100 9.0

2 500 45.0

3 1000 90.0

4 5000 450.0

5 10,000 900.0

6 15,000 1350.0

addition of KMS must be made to crushed grapes as early as possible

first mix the KMS powder in clean water, dissolved it completely

check the free SO2 content after complete crushing

adjust the SO2 level in juice if found less than 30 ppm

SECNDORY FERMENTATION This step is needed only if the specific gravity the must is 1.010 or lower. At this point, the must is about halfway to become wine tanks to fermentation.

With the sterilized tube siphon or rack the fermenting wine from the primary fermentor to a carboy leaving behind sediment if carboy not full top up within 2 inches (5cm) of the bottom of air lock & robber bung into carboy.

Reinsert air lock & rubber bung into carboy Place in location where the temp. will be a consistent

22oc-25oc to allow the fermentation to finish 4-7 days or until the specific gravity is below 0.998

STABILIZING & CLEARING The wine is now fermented but still needs to stabilized & cleared before bottling. This will help the wine to look & taste its best when you uncork your creation

Remove or discard 1 cup of wine from the carboy to allow for later addition

Add the kits package of potassium metabisulfate & potassium sorbet to ½ cup of water stir to dissolve. This mixture will help stabilize the wine by killing of f any yeast or other organism still alive & active. This step also called sulfating

Slowly add the potassium metabisulfate/sorbet mixture to the carboy & stir well with a sanitized long-handled plastic spoon

Mix the kits isinglass mixture in ½ cup of cool water. This mixture will help clear the wine of any cloudiness

Add the isinglass mixture to the carboy stirring well to ensure a complete blend. Replace the air lock & rubber bung.

Twice daily for the next 3 day vigorously stir the wine in the carboy with long handled plastic spoon

to remove dissolved gases. After stirring place the wine in an elevated area to allow clearing (approx.10 day) & to prepare for racking.

BOTTLING Once the wine is fully cleared you may proceed with bottling never bottled cloudy wine. If the wine is cloudy leave it for additional period to clear. Always choose bottles to match the type of wine you are making. This will help you sell your wine by appear more authentic in the eyes of your guests

Sanitize all equipment.

Fill a sanitized container with tepid water & ¼ teaspoon (1.4g) of potassium metabisulfate powder. Mix well. Soak corks in sulfite soln for 20 min. thoroughly rinse the corks with hot water before inserting them into bottles

Use siphon hoes to transfer the wine into bottles. Leaving 1 inch to bottom of the cork

Insert cork by hand if using push top style cork machine

Leaves bottles standing upright for 1 week this allows the cork face to dry prior to laying wine bottles on their side for storage. Keep the wine in temp. Controlled environment around 21oc & out of direct sunlight for 2-3 month prior to consumption.

RED WINE

1. GRAPES: - check the grape quality .avoid mouldy, dry grapes check pH /brick/acidity of the grape sample. Clean grape with cool water. If necessary

2. DESTEMING :- In destemer the stem should be separated aside; & berries should be punctured only watch the process & make the necessary adjustment add KMS to skin & pulp mix; so that the F.SO2 level must be up to 30 ppm

3. COLD SOAKING: - cool down the juice up to 10 c for cold soaking. Spray CO2 gas on top cavity of tank & close the vat completely keep it so for 48 hrs

4. FERMENTATION: - bring the vat temp. To room temp. Then add yeast/DAP/sugar etc. to start fermentation check pH /brick/acidity/SO2 /density /temp. Check for the good sign of starting fermentation then cool down & keep temp. Of the vat in betn 18-20 cup to completion of the fermentation brick /density /temp. daily twice day mix the juice for extraction of tannin color & polyphonic compounds in the skin with help of pump & rotary diffuser three times a day

5. RACKING:- after completion of fermentation check the residual sugar & alcohol content to confirm the completion of fermentation. If the fermentation is completed then rack wine to another tank. Remove residual & pulp from tank

check the SO2 level of juice & KMS adjust 25 ppm F.SO2

6. MALOLACTIC FERMENTATION:- little warm up the up to 22oc it encourage of ML fermentation add ML culture to it if necessary check regularly for completion of ML fermentation with help of the paper chromatography add oak chip in wine sock it in wine up to good okay flavor comes to wine avoid excessive soaking of chips after completion of ML fermentation rack wine carefully check parameter & adjust SO2 level to 35 ppm

7. BLENDING:- blend the wine as per requirement adjust acidity sweetness etc check all parameter of blend made to final

8. FINING /STABILIZATION:- using proper fining material fine the wine with proper dose then stabilize (cold/hot) wine if necessary

9. FINAL FILTRATION:- check all parameter of wine before bottling make necessary addition make filter through 10C, 30C it is sufficient for red wine

10. BOTTLING:- to bottle sweet red wine SO2

level should be maintain to 45ppm & potassium sorbet &numeric acid should added to wine for stability. All equipment bottle filter corker should be cleaned thoroughly with SO2 soon & citric soon & then with water carefully before & after bottling.

CLEANING INSTRUCTION

Keep all the winery clean:

Clean floor, walls, tanks by detergent base solution .Twice a weeks all equipment must be cleaned with caustic, citric, & So2 sons, fallowed by plenty water to rinse, before & after every use

All pipes hoes must be cleaned regularly & drain it carefully, to keep them dry

For inside cleaning of the tanks & container

1. clean the surface with caustic soln carefully

2. wash out the residue carefully with water

3. again clean with citric & SO2 soon

4. at last rinse all with plenty of clean water

For cleaning of filter cartridge, deep it in hot water at 80-90oc temp then clean it with clean water pass the So2 soon through it keep all the filter cartridge & housing in clean & dry place

For cleaning of bottle filter use caustic & SO2 soon finally wash with clean water before & after use

Wash all the equipment just before the use; then wash everything again after the use

Chemical for sanitation in winery

1. NaOH (caustic soda) flakes

2. citric acid

3. oxania

4. liquid soap

5. hot water

WINE TESTING

EQUIPMENTV FOR LABORATORY

Refracto meter (0-16; 16-32)

pH meter

Weighing balance

Small hot plate

Small magnetic stirrer

Picnometer (10ML)

Compound microscope

Small water distillation plant

Vacuum filter.

Thermostat bath(-5 to 100 oC)

Thermostat oven (0 to 150 oC)

Refrigerator(small)

Distillation flask (a)500ml 2 Nos.

(b)250ml 1.No.

Thermometers (1) 0 to 100 oC

(2) 5 to 50 oC

(3) 0 to 200 oC

Hydrometers (a) 0 to 16/16 to 32/-5 to +5 brix

(One no. each)

(b) 0.980 to 1.000

(C)1.000 to 1.050

(E)1.000 to 1.020

Ebulliometer (for alcohol estimation )

Small centrifuge machine

LIST OF GLASSW ARE FOR LABROTORY.

V.A.set (as shown in figure)

2. So2set (as shown in figure)

Burettes.25ml.50ml.(2 Nos.each)

Pipettes. 1ml. 2ml. 5ml. 10ml. 20ml. 50ml. (5 Nos.each.)

Volumetric flasks. 25ml. 50ml. 100ml.250ml. 500ml. and

1000ml. (5 Nos.each)

Erlenmeyer flasks. 100ml. 250ml. 500ml. and 1000ml.

(5 nos.each )

Measuring cylinder. 5ml. 10ml. 25ml. 50ml. 100ml. 500ml. 1000ml.(5 Nos.each)

Glass beaker. 50ml. 100ml. 250ml. 500ml. 1000ml.

( 5 Nos.each)

Glass container bottles. (with LID.) 250ml. 500ml. 1000ml.

( 3 Nos.each )

Glass container bottles (for indicator,with dropper LID)

100ml. 250ml. (2 Nos each)

Test tubes(medium size 12 Nos./big size 6 Nos.)

Stones, clamps, holders, glass rods, antibumping stones, LIDs,test tube stand, etc.

#plastic : graduated cylinder(one liter)

Measuring cylinder.(250ml) (2 Nos.each)

DETERMINATION OF ACIDITY

REAGENTS : 0.1 N NaoH soln.

1% phenolphthalein indicator

Distilled water .

EQPMENTS : 5ml pipette

10ml pipette

250ml erlynmeryer flask.

PROCEDURE : 1. draw 5ml sample of wine in erlynmeyer flask with the help of pipette.

2. add about 2/3 drops of 1% phenolphthalein soln.

3. dilute the sample with 50ml distillad water , in case of dark red wine.

4. fill 10ml pipette with 0.1 N sodium hydroxide solution .

5. titrate the sodium hydroxide solution ,with wine sample. While shaking the continuously.

6. at the end point of the titration sample turns to faint pink permanent color

7. record the quantiy of sodium hydroxide solution used for titration

CALCULATION :

T.A.(%) = 0.15X Ml. OF NaOH used in

Titration.

#in above formula, T.A. is given in gems in of aeid per 100ml of wine .(perecent) T.A. is expressed as if all the acids in the wine were tartaric acid.

**FOR DARK RED WINE :

For dark red wine, pH meter is used to recognize the end point. As same above procedure, titration should be done using pH meter; dipping in the beaker, and sample must stirred continuously with magnetic stirrer

When pH meter shows reading 8.2 the titration. This is the end point. Calculate the amount of NaOH used. The calculation is same as above.

pH MEASUREMENT

EQUIPMENTS: 1. pH meter.

2. pH meter.

3. standard pH solution .(7.00)

4. standard pH solution .(4.00)

5. 100ml barker

6. ring stand.

7. magnetic stirrer.

PROCEDURE:

(a) place the pH probe in ring stand clamp and arrange the stand so that the probe is centered above the stirrer plate

(b) place 30 to 40mls.of 7.00 standard pH solution In 100ml beaker.

(c) Place the beaker on stirrer plate. Adjust the stand so the probe is immersed in the sample. But do not allow the stir bar to strike the end of probe. Turn on the stirrer .

(d) Adjust the calibration knob un till meter reads zero.

(e) Discard the standard solution and rinse the probe with distilled water. Make it dry with tissue paper. Also rinse the beaker with water.

(f) Place 30 to 40ml of 4.00 standard pH solution in 100ml beaker. Place the beaker on stirrer plate.

(g) Again adjust the slope knob un till the meter reads4.00

(h) Discard the standard solution and clean the probe with distilled water. Then dry it with tissue paper.

(i) Take 30 to 40ml of wine place or juice in beaker. Place the beaker on stirrer plate. Adjust the stand so the probe is immersed in the sample but do not touches stri bar. Turn on stirrer

(j) Wait for few seconds, then read the pH meter and record the value.

(k) Rinse the probe with water, dry it with tissue paper. Clean all apparatus with water.

SO2 MESUREMENT.

EQUIPMENTS: 5ml trans pipette

10ml transfer pipette.

250 clear glass container.

Dilute sulphuric acid.(1:3with dist, water.)

1% starch solution.

Distilled water.

PROCEDURE:

(1). Draw 10ml wine sample into glass container with the help of transfer pipette.

(2). Add about 5ml dilute sulphuric acid.

(3). Add 2/3ml of starch solution.(1%) to the sample.

(4). Fill the 5ml pipette with iodine (0.01 N), and titrare with the wine sample, faint blue color is the end point.

(5). Rinse the pipette and glass container several times. With clean water, and place them in rack to dry.

CALCULATION :

SO2 ppm. = 3200X Volume of Iodine X Normality Of iodone.

# this method is useful is detect SO2 in white/blush wines, however it is not very accurate method for red wine. Because of presence of phenolic material in wine reacts with iodine. This side reaction gives very high result. And measured values of free SO2 can be more than 20 ppm

# incase of dark red wine end point is difficult to recognize. Diluting red wine with Diluting water makes end point easier to recognize. Up to 150ml water can be add to dilution to see this diluted wine in strong yellow side light help to recognize end point easily,

# starch indicator solution prepared by 2gms. In 200ml water and boiling the water for few minutes.

# 0.01N iodine solution is weak and so that unstable it should stored in dark brown glass, in dry dark place and tightly stoppered even then normality of iodine solution changes slowly.