Preparation and Characterization of Grape Wine

The present research placed its emphasis on the production of grape wine and study of the factors affecting the fermentation and quality of grape wine. In the investigation of grape wine production, the physico–chemical characteristics of grape (Vitis vinifera) such as sugar content (°Brix), specific gravity, acidity (%v/v), pH, and ash content were determined. In the present study, fermentation of grape was conducted by using the yeast, Saccharomyces cerevisiae. During the primary and secondary fermentation, an attempt has been made for the determination of changes in specific gravity, alcohol percent (%v/v), acidity (%v/v) and pH. In comparing the resultant physico–chemical characteristics of the processed wine with those of the commercial products and the standard values, it was observed that the wine sample processed with sugar (50g/100g of the grape) and yeast (0.03g/100 ml of must) were more favourable in quality than other processed wine samples