Wine and Wine Vinegar from Grapes
Considerable quantities of wines are manufactured in the United States. The European varieties of wines are mainly used for making wines. The various procedures are used in the production of wines. The pressed juice method usually used after treatment with sulfur dioxide or compounds that liberate by natural yeasts surviving the sulfur dioxide treatment. During fermentation, sugars are converted to ethyl alcohol until a level of 12-14% alcohol, and these may be used as such for fortifying wines to obtain higher alcohol content.
In manufacture of wine vinegar, fermented grape juice (containing alcohol) is allowed to drip over wood shavings in an enclosed cylindrical container. The shaving previously soaked in a high quality vinegar. Air may be introduced into the generator under pressure, bacteria of Acetobacter group present (from the vinegar) on the shavings convert the ethyl alcohol in the wine to acetic acid.
The effluent from the vinegar generator may be collected and recycled to obtain a complete conversion of the ethyl alcohol. The finished vinegar may be stored for several months at 40 – 50 degree F, then filtered, bottled and pasteurized.
Wine and Wine Vinegar from Grapes
