PRODUCTION OF WINE FROM THE FERMENTATION
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PRODUCTION OF WINE FROM THE FERMENTATION
CHAPTER ONEINTRODUCTIONAn orange specifically, the sweet orange is the citrus (Citrus sinensis) and its fruit. It is the most commonly grown tree fnii PRODUCTION OF WINE FROM THE FERMENTATION it in the world. The orange is a hybrid of ancient cultivated origin, possibly between pomelo (Cirrus maxima) and mandarin (Citrus reticulata). It is an evergreen flowering tree generally growing to 9-10 m in height (although very old specimens have reached 15 m). The leaves are arranged alternately PRODUCTION OF WINE FROM THE FERMENTATION , are ovate in shape with crenulate margins and are 4-10 cm long. The orange fruit is a hesperidium, a type of berry (Ramachandra and Arun, 2005).OranPRODUCTION OF WINE FROM THE FERMENTATION
ge trees are widely cultivated in tropical and subtropical climates for the sweet fruit, which is peeled or cut (to avoid the bitter rind) and eaten wCHAPTER ONEINTRODUCTIONAn orange specifically, the sweet orange is the citrus (Citrus sinensis) and its fruit. It is the most commonly grown tree fnii PRODUCTION OF WINE FROM THE FERMENTATION razil and the US states California and Florida (Idise, 2012). The fruit of Citrus sinensis is called sweet orange to distinguish it from Citrus aurantium, the bitter orange. The name is thought to derive ultimately from the Sanskrit for the orange tree, with its final form developing after passing t PRODUCTION OF WINE FROM THE FERMENTATION hrough numerous intermediate languages. In a number of languages, it is known as a "Chinese apple", e.g., Dutch sinaasappel ("China’s apple") or appelPRODUCTION OF WINE FROM THE FERMENTATION
sien, or northern German Apfelsine. In English, however, "Chinese apple" generally refers to the pomegranate (Idise, 2012)1Plate 1: Orange blossoms anCHAPTER ONEINTRODUCTIONAn orange specifically, the sweet orange is the citrus (Citrus sinensis) and its fruit. It is the most commonly grown tree fnii PRODUCTION OF WINE FROM THE FERMENTATION tion of natural fruit juice such as grape in wine -making. Wine has been part of human culture for over 6.000 years, serving dietary and socio-religious functions. Its production takes place on every continent and has been enjoyed by many people from peasants to kings and its chemical composition is PRODUCTION OF WINE FROM THE FERMENTATION profoundly influenced by enological techniques (Nikhil el al., 2009).It is produced by fermentation of juice of ripe grapes using a microscopic singlPRODUCTION OF WINE FROM THE FERMENTATION
e-celled organism called yeasts (Saccharomyces cerevisae), digest sugars found in fruit juice, producing alcohol and carbon dioxide gas in the processCHAPTER ONEINTRODUCTIONAn orange specifically, the sweet orange is the citrus (Citrus sinensis) and its fruit. It is the most commonly grown tree fnii PRODUCTION OF WINE FROM THE FERMENTATION cid bacteria use the acids in wine as a source of energy, reducing the wine’s acidity. These bacteria also produce other aromas and are responsible for the buttery smells that can be found in wine. Sometimes the wine maker restricts the growth of lactic acid bacteria, especially if the wine is alrea PRODUCTION OF WINE FROM THE FERMENTATION dy low in acidity or if the buttery character would clash with other aromas of the wine. Acetobacter, another type of bacteria, can spoil the wine byPRODUCTION OF WINE FROM THE FERMENTATION
converting ethanol to acetic acid to make vinegar. Wine naturally contains about 79 to 89 percent water, 9 to 21 percent alcohol, less than 1 percent CHAPTER ONEINTRODUCTIONAn orange specifically, the sweet orange is the citrus (Citrus sinensis) and its fruit. It is the most commonly grown tree fnii PRODUCTION OF WINE FROM THE FERMENTATION hey are grouped into different categories by grape variety, region of origin, by color, by the name of the wine maker or viticulturist, or by production technique (Bisson el al., 2009).There are two types of wines namely Natural wines with 9-14% alcohol and Fortified (Dessert and appetizer) wines wi PRODUCTION OF WINE FROM THE FERMENTATION th 15 to 21% alcohol3(Nduka, 2007). The nutritional role of wine is important since its average contribution to total energy intake is estimated to bePRODUCTION OF WINE FROM THE FERMENTATION
10 to20% in adult males (Macrae er al., 1993). Although grapes are the most common fruit used to make wine for the past few decades. In lieu of this CHAPTER ONEINTRODUCTIONAn orange specifically, the sweet orange is the citrus (Citrus sinensis) and its fruit. It is the most commonly grown tree fnii PRODUCTION OF WINE FROM THE FERMENTATION he non-availability of grapes, which is usually the fruit of choice for wine production in the tropics has necessitated the search for alternative fruit source in tropical countries; Nigeria (Alobo and Offonry, 2009). Wine is also made from the fermented juice of pears, apples, berries, blackcurrant PRODUCTION OF WINE FROM THE FERMENTATION s and even flowers such as dandelions are sometimes used. However, are usually referred to as fruits or country wine (Bisson er al., 2009). Any fruitPRODUCTION OF WINE FROM THE FERMENTATION
with good proportion of sugar may be used in producing wine and the resultant wine is normally named after the fruit. The type of wine to be produced CHAPTER ONEINTRODUCTIONAn orange specifically, the sweet orange is the citrus (Citrus sinensis) and its fruit. It is the most commonly grown tree fnii PRODUCTION OF WINE FROM THE FERMENTATION an spread diseases, wine does not spoil if stored properly. This implies that the production of wine from fruits is a form of extending the shelf life of the fruit hence, preservation.Wine composition and quality are functions of many different intrinsic and extrinsic variables, many of which are mi PRODUCTION OF WINE FROM THE FERMENTATION crobiologically mediated. A large diversity of microbes are inherent to winemaking including various yeasts, bacteria and fungi. Prominent in this proPRODUCTION OF WINE FROM THE FERMENTATION
cess are Saccharomyces species (predominantly Saccharomyces cerevisiae), which dominate the alcoholic fermentation, and the lactic acid bacteria (LAB)CHAPTER ONEINTRODUCTIONAn orange specifically, the sweet orange is the citrus (Citrus sinensis) and its fruit. It is the most commonly grown tree fnii PRODUCTION OF WINE FROM THE FERMENTATION cess are critical to production of a flavourful product.Spoilage is considered growth of organisms that are unwanted at any particular place and time in the winemaking process (Sponholz, 1993). Thus the same microorganism can be both beneficial and detrimental to the winemaking process. For example, PRODUCTION OF WINE FROM THE FERMENTATION growth of s. cerevisiae is required during the alcoholic fermentation, but growth can be detrimental if it occurs in a finished, and bottled, wine. IPRODUCTION OF WINE FROM THE FERMENTATION
nterestingly, both academics and winemakers have good reason to be interested in the microbial ecology of the winemaking process. From an academic perCHAPTER ONEINTRODUCTIONAn orange specifically, the sweet orange is the citrus (Citrus sinensis) and its fruit. It is the most commonly grown tree fnii PRODUCTION OF WINE FROM THE FERMENTATION st, wine is a liquid medium that allows samples to be properly mixed prior to analysis, these contrasts with the situation for those studying microbial growth on solid surfaces (e.g., barrel stave, grape surface or vineyard soil) in which the microbial populations are heterogeneous and spatially dis PRODUCTION OF WINE FROM THE FERMENTATION tributed across the surfaces. As a consequence, representative sampling of microbes on surfaces becomes a more statistically challenging process thanPRODUCTION OF WINE FROM THE FERMENTATION
sampling of a liquid medium like must or wine. A second reason why wine is an attractive platform for microbial ecology is the diversity of microbes pCHAPTER ONEINTRODUCTIONAn orange specifically, the sweet orange is the citrus (Citrus sinensis) and its fruit. It is the most commonly grown tree fnii PRODUCTION OF WINE FROM THE FERMENTATION e, close monitoring of the microbial changes occurring throughout the winemaking process is beneficial for several reasons: to promote and guide yeast during the alcoholic fermentation and5ultimately to ensure the stability of the wine before bottling and storage (Delfini and Formica 2001).The evolu PRODUCTION OF WINE FROM THE FERMENTATION tion of undesired microbes during different stages of winemaking can produce volatile acidity, off-flavors and polysaccharide hazes, all of which canPRODUCTION OF WINE FROM THE FERMENTATION
diminish the quality and acceptability of the final product (Sponholz, 1993).Prior to the onset of fermentation, the oranges themselves can be infecteCHAPTER ONEINTRODUCTIONAn orange specifically, the sweet orange is the citrus (Citrus sinensis) and its fruit. It is the most commonly grown tree fnii PRODUCTION OF WINE FROM THE FERMENTATION on can encourage microbiological faults, which can negatively impact wine quality. As a result the winemaker must conduct basic physical, chemical, sensor}' and microbiological analyses of musts and wines to assure wine quality. Whether it is for an investigation of basic ecological concepts or for PRODUCTION OF WINE FROM THE FERMENTATION the applied goal of predicting possible wine spoilage, one must have accurate and reproducible methods for enumeration of various microbial constituenPRODUCTION OF WINE FROM THE FERMENTATION
ts at different stages in wine production. Both indirect and direct approaches can be used to view these populations.Fermentation of food for preservaCHAPTER ONEINTRODUCTIONAn orange specifically, the sweet orange is the citrus (Citrus sinensis) and its fruit. It is the most commonly grown tree fnii PRODUCTION OF WINE FROM THE FERMENTATION e of nearly every civilization (Sofos, 1993).The word fermentation comes from the Latin verb fevere, which means to boil. Which describes the appearance of the action of yeast on extracts of fruit or malted grain during the production of alcoholic beverages this appearance is6 PRODUCTION OF WINE FROM THE FERMENTATIONGọi ngay
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