1. Group#3, UG-5

2. Wine  Wine is an alcoholic beverage made from the fermentation of grape juice.  Yeast (Saccharomyces cerevisiae) is mostly used for fermentation of wine.  Vitis vinifera being rich in sugar content is the grape specie used for the process.  Two major types of wines; red and white.  The process takes 10-30 days in the vat.  Optimum Conditions: o Temperature: 25 ̊C o pH: 3-4

3. Harvesting Crushing Pressing Primary Fermentation Secondary Fermentation Racking, Fining, Filtering Bottling & Aging By products

4.  Applications & Uses: o As a beverage o Dissolves organic solutes like dust and grease o Wine residues are used as soil conditioners and dietary supplements o Used in making medicines o As an Anti-depressant o For healing bruises o As a flavoring agent o “Chemicals in wine & grapes could be used to protect skin from sun”- Journal of Agricultural & Food Chemistry