Fundamentals of food technology study manual

5.3. 
Grape processing and winemaking technology 
Natural wines - grape or fruit - berry juices are obtained by boiling them in 
alcohol. Under the influence of various factors, continuous complex physico-
chemical and biochemical processes take place in the juices and fully ensure the 
quality of the wines when they are fully matured. Wine is a complex product of 
alcoholic fermentation of juice, obtained from the outside under the influence of 
oxygen, yeasts and m/o, reagents. 
It is forbidden to add any extraneous products in the preparation of wines 
from grapes, except for those mentioned in the approved instructions. Therefore, 
natural grape wines have a natural chemical composition and have dietary and 
healing properties. 
Not all categories of wines are the same in terms of character and strength. 
The most valuable natural wines are those that do not contain ethyl alcohol during 
the production process. 
Wines of high quality and delicate taste and aroma are obtained from ripe, 
healthy, fresh or slightly dried grapes (with 40% sugar content). Because grapes of 
any variety have biological properties that can accumulate important chemical 
substances as needed. 
Wines are obtained by alcoholic fermentation of juices. Fortified grape wines 
are used in the manufacturing industry (soft drinks). In terms of appearance, the 
wines should be clear, without turbidity, sediment and additives. 
The aroma of the taste and aroma belongs to this wine, and the bouquet is 
without additional aromas. In addition to grape wines, grape fruit - berry juice 
products are included for the preparation of non-alcoholic drinks. Wine processed 
materials should have a unique taste and flavor. Processed fruit-berry wine 
materials-raw materials should be shelf-stable and have the taste and aroma of the 
wine of the same name. 
It is necessary to store processed grape wine raw materials in wooden 
containers, enamel cisterns, stainless steel containers, metal and reinforced 
concrete containers, containers treated from the inside with a protective agent. 

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Wine grapes must be processed within 4 hours after picking, without long 
storage. The main method of long-term storage of grapes is based on the use of low 
temperature (around 0 0 С). Grapes can be stored by freezing, cooling in a 
container and maintaining an inert gas environment. 
The purpose of storing fresh grapes is to create conditions for a long time 
without losing its vitality, without reducing its purchasing qualities. Grapes are 
wrapped in special papers for better preservation and disinfected to destroy 
microorganisms on the surface or stop their development. Chlorine water, borax, 
iodine solution, sulfur, diphenyl, medium phenylphenol, calcium metabisulfate are 
widely used as disinfectants. Grapes are disinfected by spraying, soaking in liquid, 
finishing, or wrapping in chemically treated papers. In addition to the simple 
technology of obtaining sour and fortified raw wines, it teaches the use of 
techniques aimed at the formation of indicators that give the finished wines a 
special character, taste, and color. Wines prepared according to this technology are 
called "special wines". Wines prepared abroad with the addition of ethyl alcohol, 
concentrated or distilled juice and other materials also belong to the group of 
"special wines". Jilvali, sour, semi-sour flavored wines, musallas, some types are 
named depending on the place of production, and their production is prohibited in 
other regions. 
Musallas (table) wine production technology. All musallas wines and raw 
musallas wines are characterized by their natural composition. It is forbidden to 
add alcohol, sugar and other ingredients to their production juice or wine. 
(Ingredient is a complex compound or a substance in a mixture. Musallas wines 
require a lot of labor to prepare, they are easily damaged by oxidation and aerobic 
m/o. Therefore, always be under control, carefully check, keep at low temperature 
must be matured.) 
Alcohol-rectification can be added to increase the strength to 16.5 vol. 
Classification of Musallas wines: sour, semi-sour, semi-sweet, variety, coupage, 
simple (ordinary) and quality (marochnoy) wines. They are made from white, red 
and semi-pink grapes. "Yellow" wines are specially oxidized mulled wines made 
from white grapes. [Echmiadzin Armenian wine, Hungarian Tokay and musallas 
sherry]. 
White sour wines are made from one or more white technical grape varieties: 
Aligote, Riesling, Sauvinon, Fetyaska, Traviner, Kokur white, Silvaner, Rkasiteli, 
Chardonnay, Pinot white, etc., as well as with uncolored juice from grape varieties: 
Pinot noir, Cabernet -Processed in Sauvinon and White style. Sugar content in 
grapes should not be less than 17% based on 6-10 grams/liter of citric acid. 
Wines are obtained by alcoholic fermentation of juices. In the wine (non-
alcoholic beverage) production industry, kitchen and fortified grape wines are 
used. Wines should be clear in appearance, without precipitation and additives. 
The taste, the aroma, the smell - it belongs to this particular wine, and it will 
be without any additional smell in the bouquet. 
In addition to grape wines, grape fruit juice products are produced for the 
preparation of non-alcoholic beverages. Wine processed materials should have a 

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unique taste and flavor. processed fruit berry wine raw materials should be durable 
and have the taste and aroma of the wine of the same name. 
It is necessary to store processed grape wine raw materials in wooden 
containers, enamel cisterns, stainless steel containers, metal and steel concrete 
containers, in containers treated with a protective agent on the inside. 
It is located on the shores of the Caspian and Black seas, the Caucasus, 
middle and small Asia is considered the homeland of viticulture. The development 
of viticulture in the world is as follows: 1.63 of the vineyard area processed grapes 
in Spain; 5.34 
in Italy 
-1.1; 
in France 
- 1.06; 
9.15 
Turkey 
- 0.79; 
3.74 
USA 
- 0.35; 
5.58 
Yugoslavia 
- 0.23; 
5.58 
Italy ranks first in the consumption of grapes, 1.5 million tons per year. 
consumes grapes, while Turkey - 0.8 million tons, Greece - up to 300 tons, and 
France - 200 thousand tons. Only 55% of the grapes grown in Europe are 
consumed. 1.5-2 kg of grapes per person in the world. In Italy and Bulgaria, this 
number is 10-20. 
Grape cultivation in Uzbekistan can be divided into two groups: northern and 
southern. 
To the north are the regions of Tashkent, Fergana, Namangan, Andijan, 
Khorezm, and these regions are adapted to the climate and the cultivated grape 
varieties for the production of high-quality sour wines. 
Northern regions include Samarkand, Bukhara, Surkhandarya regions. The 
warm climate and high sugar content of grape varieties allow the preparation of 
branded, high-quality fortified dessert wines. Khoraki, kishmishbop and wine 
grape varieties are grown in Uzbekistan. 
Grapes are the only raw material for winemaking. The amount of grape juice 
depends on the number of grains in the rizo, for example: Bayan Shirey grape 
variety contains 4-6% of grains, while its sugar content does not exceed 17-19%. 
Kishmish grape varieties without seeds have a sugar content of 24-26%. 
85% of the grapes grown in Jakhan are used in the production of various types 
of wines, brandy, soft drinks, concentrates and dried products. The richness of 
natural chemical substances of hard parts of grape rind allows to expand the 
typicality, types, assortment of wines. 
Grapes are easily processed and ensure the quality, taste and dietary 
properties of the finished product. Grapes are brought to primary processing plants 
together with shingles in cars or baskets. The technical properties of the grape are 
described by the structure of its rind, band, and other parts. The size, shape, and 
density of shingles are characteristic of the grape variety and depend on the 
external conditions. The shape of grape shingle is conical, cylindrical, winged, oval 
and other shapes, and it is distinguished by the number of branches. Grape shingles 
are 60 mm long and 5-190 mm wide, and the density of the structure depends on 
the size of the grape grain (risa), the characteristic length of the band, and a 

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number of other parameters. One of the indicators characterizing the grape variety 
is the density of shingles. Two dimensions have been proposed to classify the 
structure and technological properties of grape shingles. Grape processing is a set 
of technological processes in the implementation of the transformation of grapes 
into wine. Depending on the type of wine to be made, the grapes are processed in a 
white or red style. When processing grapes in the white style, the bunch of grapes 
is removed, the grapes are crushed and pressed, and the juice from the grapes is 
extracted in a soft technological system (muscle mode). In this style, clean, light, 
quality champagne, sherry and brandy raw wines, when prepared; white pink and 
red wine grapes are produced again. When processing the grapes in the white style, 
it protects the cells of the grape from severe damage, and the quality of the wines 
from the light wine group is preserved (protein, phenol, dye, ) processing and 
technological mode is selected that prevents the transfer of extractive substances 
from grape pomace to juice. In 2-3 years, white khoraki wines become 
harmonious, full-bodied, rich in soft taste and have an original aroma, golden-hay 
color. When processing grapes in the white style, sulfur is exhausted or sprinkled 
in order to protect them from oxygen and microorganisms during the entire 
technological cycle. It has integrated lines for processing grapes in white style. 
Red wines are prepared by the kakhetin method - in which crushed grapes 
(mezga) are fermented without separating the grape skin band (grebni). 
Preparation of red juice consists of four stages 
1. Crushing grapes. 
1. Soaking crushed grapes in a saucepan. 
2 Separation of young wine. 
3. Processing. 
In the red style, the grapes are crushed without removing the bunches or 
removed, resting for a certain time in the mezze, or undergoing thermovinification 
- processing in a thermomacerator, or "telpak" or immersed (pogrujnaya hat) telpak 
in the meze. The mechanical forces that ensure maximum transfer of the extractive 
substances contained in the grape skins to the juice and wine, intensive modes are 
used in many operations. When preparing red fortified sour wines, the fermentation 
process in mezze is used in special reactors of 10-160 thousand dal, which are 
provided with heat exchangers and mixing devices that heat and cool the mezze. 
Grape crushing machine - SDK - centrobezhnaya drobilka - grebneotdelitel. 
In this apparatus, the bunch of grapes is separated and the grapes themselves are 
crushed under the influence of the forces of the center. Crushed - grapes are 
pumped into the wine press. When the extract is filled to 4/5 volume and 
fermented by periodic method, 2-1.5 percent of pure yeast type is added and 5-8 
percent by continuous method. During fermentation, the grape skins, seeds and 
other rough parts on the surface carry the liquid with it as it rises to the top and 
forms a "telpak". In the telpak sinking method, a net is installed to prevent the 
telpak from rising. Temperature 27-28 
0
С in the juice that has been stored for 5 
days, a sufficient amount of tannins and dyes, corrosive substances contained in 
grapes accumulates. After fermentation, the wine is separated by its flow. The part 
that separates from the "mezga" with its own flow is suslo - samotek, and the 

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remaining part is oily mezga - jirnaya mezga. The oil is sent to a special equipment 
- stekatel, after which it is sent to a pressing machine. The pressed wine is again 
sent to the stills to continue winemaking. 
The solid part that comes out of the press is crushed, alcohol is extracted from 
it and it is passed through a sieve and dried. Tartaric acid is obtained from yeast 
sediment. During wine processing: time-to-time filling of extract, re-pouring into 
another container, fermentation with bentonite SKT, tannin and other substances, 
temperature and oxygen treatment, equalization and coupage are provided. 
Equalization is a mixture of one type of wine. 
Coupage is a mixture of different types of wines (dry strong sweet) alcohol 
and other. 
The purpose of equalization is to increase the volume of one type of wine. 
The purpose of the coupage is to bring the wine up to standard, remove the 
wine's defects, etc. 
Strong wines. 
Fortified and juicy wines are characterized by their unique aroma and taste. 
Grapes with a high sugar content are used to make high-juice wines. Nutmeg, 
Pinot - series and others. It is made from ripe grapes and has a sugar content of 24-
26-28%. Grapes are processed and juiced and fermented with the addition of 5-8% 
of pure yeast. 
The difference between the technological system of white and red khoraki 
wines is that one of the technological methods in the preparation of fortified wines 
is to ferment the juice with 5–8% sugar and stop the fermentation process when 
5% alcohol is collected. Abrupt fermentation is done by cooling the fermenting 
juice or by adding alcohol rectifier and alcoholizing it. The conservation unit 
determines the stability of the wine. The unit of preservation of sugar is equal to 1, 
and that of alcohol is equal to 4.8. If they add up to 80, then the wine has a 
conservation unit and indicates its stability. Dessert wines are also prepared by 
keeping the wort in crushed grapes for 20-40 hours and heating it. The transfer of 
odorous and coloring substances located in the cells of the bark to the wort is 
ensured.