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MIC 303
INDUSTRIAL AND
ENVIRONMENTAL
MICROBIOLOGY
INDUSTRIAL PRODUCTS FROM
MICROBIAL PROCESSES
(WINES)
Alcoholic Beverages - Wines
WINES
Winemaking procedure(s) differs at winemaker, winery,
region, and country level.
Many different techniques, recipes, outcomes.
Made from fruits, typically grapes (contain sugar, can be
directly used by yeast for fermentation) → malting process
is unnecessary).
If other fruits used, might be supplemented with other
sugars to ensure enough alcohol produced.
Wines produced by grapes are acidic due to high
concentration of malic acid → Lactic acid bacteria
sometimes added to convert malic acid to weaker lactic
acid (malolactic fermentation process) → resulting in less
acidic, better tasting wines.
Types of Wines
Red Wine:
 made from the pulp of the
black grapes
 the whole grapes including the
skin is fermented → gives
colour to wine.
White wine
 The skins of grapes was
removed, only content of the
grapes being fermented →
giving a fruit characteristics to
the wine produced.
Types of Wines
Sparkling Wine/ Fortified wine
 introduced by winemakers in the Champange region of France.
 Addition of spirit, creating a second carbon dioxide
fermentation → giving the wine bubbles formation.
 Wine which spirit added during or after fermentation, usually
contain 20% alcohol (most common spirit used Brandy)→ Dry /
Sweet Wine.
Sherry wine (Dry wine)
 Spirit added when the fermentation has ended.
 Contain low alcohol
 made from sundried sweetish, low acid Palermo grapes.
Port Wine (Sweet wine)
 spirit added during fermentation → residual sugar will produced
a sweet wine, present simple sugar.
 increase blood circulation in ladies.
Steps of wines production
Harvest.
Crush.
Must Additions.
Fermentation(s).
Pressing.
Settling/Racking.
 Wine produced will be stored at settling/ wooden
vats.
 Wine start to cool.
 Precipitation of positive charge pulp protein with
negative charge tannins.
Filtering/Cold Stabilization.
Steps of wines production
Aging/Blending
 Very expensive wine
 Done in wood cask/ vast CO2 in the cask enter
cask wall porous cause condensation,
polymerization, precipitation of tannins of red
wine and lessening harshness
 also cause acetaldehyde formation.
Bottling
Process of Making Red Wine
Figure 28.9
Alcoholic Beverages - Beer
Ale, beer and lager:
 Ale: Beer produced by top fermentation with S.cerevisiae.
 Lager: Beer made by bottom fermentation with
S.calsbergenesis.
Raw material use grain starches fermented by yeast.
Starch from grain must converted into glucose and maltose → yeast
can ferment converted into ethanol and CO2.
Malting: Germinating barley converts starch to maltose and
glucose → allowed to sprout and then dried and ground →
producing malt.
This product, contain starch degrading enzymes (amylases) that
convert cereal starches into carbohydrate.
Light beers → selected yeast and to convert more starch to
produce glucose and maltose → in fewer carbohydrates and more
alcohol.
Types of Yeast
Products of grain starches fermented by yeast
• Fermented rapidly at higher
temperature
Ale Yeast • Usually form clumps that are
(Top Yeast)
buoyed to the top by CO2
• Ex: S.cerevisiae
Beer/ Lager • Fermented slowly
Yeast
• Remain on the bottom
(Bottom
• Ex: S. calsbergenesis
Yeast)
Alcoholic Beverages – other types
Sake: The Japanese rice wine.
 use Aspergillus to convert the rice starche to sugar that
can be directly fermented without going malting process.
For distilled spirits, vodka, rum, whiskey: use carbohydrate
from cereal grains, potatoes, and molasses then fermented
into alcohol.