Wine Advanced Application Workflow

The Wine making Process

Wine is an alcoholic beverage made from fermented grapes or
other fruits. The natural chemical balance of grapes lets them
ferment without the addition of sugars, acids, enzymes, water,
or other nutrients. Yeast consumes the sugars in the grapes and
converts them into ethanol and carbon dioxide. Different varieties
of grapes and strains of yeasts produce different styles of wine.
The Process
Harvest - The grapes are picked when they are ripe. This is based
on sugar levels, and acid / pH
Crush - This removes the stems from the grape bunches and
crushes then to create a mix of skin and juice called the MUST.
Fermentation - Yeast turn the sugar in the wine into Carbon Dioxide, Heat and Alcohol.
Maceration - This is how long the must is allowed to sit, picking up
flavour, colour and tannin. Too long and the wine is bitter, to short
and it is thin.
Pumping over - Skin and other solids float to the top, and need to
be pushed back down to stay in contact with the must. This "cap"
can be punched down with a tool, or can be pumped.
Press - This squeezes the juice out of the skin and juice mix. This
step can happen multiple times and depending how hard it is done
will affect the quality of the wine.
Aging Can be done in oak barrels. Or depending on the country,
with oak chips inside stainless steel tanks.
Finishing This includes fining, which helps to remove anything
that may be making the wine cloudy. Followed by filtering which
removes any fining agents or microbes, or other undesirable elements in the wine.
Bottling - This is done carefully so that the wine does not come
in contact with air. Finer wines may be stored for several years in
bottles before they are released.

Merck Millipore, your trusted

partner for Wine Applications
Laboratory Tests

No matter if the wine is being aged in barrels or stainless tanks,

is packed in glass bottles, Tetrapak, or Bag in Box, samples will be
taken routinely and tested in the laboratory.

In the Chemistry Lab routine tests will be

carried out for:

In the Microbiology Lab routine tests will be

carried out for:

Brix

Total Plate Count

pH

Spoilage Organisms

Titratable acidity

Specific Organisms e.g Brettanomyces

Residual sugar

Microscopy

Free or available sulfur

Microbial Stability/Challenge testing

Total sulfur

Identification of isolates

Volatile acidity

Hygiene monitoring of the process facility.

Percent alcohol
Additional tests include those for the crystallization
of cream of tartar (potassium hydrogen tartrate) and
the precipitation of heat unstable protein (Only white
wine)

Wine Advanced Application Workflow

The Wine making Process
Fermentation

Harvest

Crush

Maceration / Pumping Over

Press
Aging

Bottling Distribution
Finishing

Merck Millipore, your trusted partner for

Wine Applications
Cleaning and Hygiene Monitoring
MQuant test strips
Reflectoquant
HY-LiTE system
HY-RiSE test
RT and RTplus contact plates
MAS-100 Eco / VF Microbial Air Sampler

In Process and Final Product QC Testing

In the Microbiology Lab

EZ-Fluo rapid detection system and Reagent Kits

EZ-Product Family EZ-Pak Curve, EZ-Fit Manifold, EZ-Stream Vacuum Filtration Pump.
Microfil / EZ-Pak or EZ-Fit Filtration device
Dehydrated and Ready To Use culture media
Water Purification Systems Elix Advantage with E Pod
In the Chemistry Lab

HPLC
Spectroquant Pharo
EMSURE Reagents
Water Purification Systems - Elix Advantage with E Pod