1. WINE
Wine is an alcoholic beverage made from grapes, generally vitis vinifera, fermented without the addition of sugar, acid, enzyme, water, or other nutrients. Yeast consumes the sugsr in the grapes and converts it to ethanol and carbon dioxide

2. NUTRITIONAL FACTS OF WINE
Amount Per 100 grams
TOTAL Carbohydrate – 2.7 g
Protein – 0.1g
IRON -2%
Vitamin B-6 -5%
Magnesium -2%
Calories - 83%

3. TYPES OF WINES
RED WINES - Red wines are colors wines. Red wines are made from the red grape varieties. These wines get their color by allowing the skin of the grapes to get contact with the grape juice during the wine making process. Red wines are available in different varities and taste. The most popular red wines are
Cabernat sauvignon
Merlot
Pinot Noir
Zinfandel
WHITE WINES – White wines are generally colourless and they are made from the white grape varieties. Some of the white wines can be made from the red grape. In such a case the skin of the grapes is not allowed to have any contact with the grape juice. The white wines generally range from dry to sweet wines. The most popular white wines are :
Chardonnay
Riesling
Sauvignon Blanc
Gewurztraminer

4. ROSE WINES - Rose wine are also called as blush wines
ROSE WINES - Rose wine are also called as blush wines. Rose wines are not true not truly red , instead they have enough of reddish tinge to make them differentiate from the white wines. Rose wines are prepared from the red grape varities . The most popular rose wines varities is :
Zinfandel SPARKLING WINES - Sparkling wines have a small amount of intense effervescences.
Champagne is the most famous sparkling wines in many regions in the world. The famous sparkling wines are :
Rose champagne
Prosecco
Sparkling red wine
SWEET WINE OR DESSERT WINES - Dessert wines are prepared from the residual sugar that is left in the finished wines. This give the wines a very sweet taste . Dessert wines very from of f –dry to super , sticky sweet wines . The dessert wines are considered to be sweetest wines the famous dessert wines are :
Sweet white wines that include (Botrytis(Noble Rot), Ice Wine( Eiswein) , Late Harvest Wine )
Sweet red wines that include (Late Harvest Wines & fortified Wines )

5. Fortified wines - Fortified wines are those that are produced with a small addition of the grape spirit . Fortified wines generally include the dry and sweet styles. The famous fortified wines are :
Port wine
Madeira
Sherry

6. PRODUCTION

8. Health effect
Short term effect – Wine contain ethyl alcohol, same chemical that is present in beer & distilled sprits & such , wine consumption has short- term psychological & physiological effect on the user. Different cocentration of alcohol in the human body have different effect on a person.
Long term effect – The main active ingredient of wine is alcohol , & there for , the health effect of alcohol apply to wine . Drinking small quantities of alcohol (less than one drink in woman & two in man) is associated with a decreased risk of heart disease, stroke , diabetes mellitus , & early death
Drinking more than increase the risk of heart disese , high blood pressure & stroke .

9. Packaging
Most wines are sold in glass bottle and sealed with cork . An increasing number of wine producer have been using alternative closure such as screwcaps & synthetic plastic “cork” Some wines are packaged in thick plastic bags with in corrugated fiber board boxes , & are called “box wines” Environmental consideration of wine packaging reveal benefit & drawbacks of both bottled & box wines Some wines is sold in stainless steel kegs & is referred to as wine on tap

10. Storage
Wines cellars , or wine room ,if they are above ground , are places designed specifically for the storage and aging of wine. Fine restaurant & some private home have wine cellars . In an active wine cellar , temperature & humidity are maintained by a climate – control system . Passive wine cellar are not climate controled & so much be carefully located .

11. Reference – www.wikipedia.com

12. Institute of food technology BU Jhansi Topic- Wine Submitted to Submitted by Mr. Manoj Kumar Neeraj kumar M.Sc.3rd sem roll.no. 18