Wine Consumption and Analysis of Alcoholic Products

Different parameters which determine wine quality are water sugar organic acids nitrogenous substances phenolic substances inorganic constituents and enzymes. To make wine the steps are harvest wine grapes prepare grapes for fermentation yeasts start the wine fermentation alcoholic fermentation press the wine malolactic fermentation aging blending the wine clarifying the wine bottling and labeling wines and bottle aging. Manufacturing of red wine is stemming crushing fermentation completion of first fermentation pressing/filtration aging and racking and pasteurization. The aromatic profile of a wine is mostly determined during the grape-must fermentation is described by definite compounds called flavour markers and these particular constituents are minority by-products produced from leaks of metabolism of the used yeast.