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avour of grape wine originates from the grapes as raw material and subsequent processing operations. The grapes contribute trace elements of many volatile substances which give the final product the distinctive fruity character. In addition, they contribute non-volatile compounds which impact on flavour and tannins which give bitterness and astringency.
avour of grape wine originates from the grapes as raw material and subsequent processing operations. The grapes contribute trace elements of many volatile substances which give the final product the distinctive fruity character. In addition, they contribute non-volatile compounds which impact on flavour and tannins which give bitterness and astringency.


Although yeasts are the principal organisms involved, filamentous fungi, lactic acid bacteria, acetic acid bacteria and other bacterial groups all play a role in the production of alcoholic fruit products. The proportions of each are dependent upon a number of external environmental factors including the temperature, humidity, stage of maturity, damage at harvest and application of fungicides.
Although yeasts are the principal organisms involved, filamentous fungi, lactic acid bacteria, acetic acid bacteria and other bacterial groups all play a role in the production of alcoholic fruit products. Normal grapes harbour a diverse micro-flora, of which the principal yeasts involved in desirable fermentation are in the minority. Lactic acid bacteria and acetic acid bacteria are also present. The proportions of each and total numbers present are dependent upon a number of external environmental factors including the temperature, humidity, stage of maturity, damage at harvest and application of fungicides.


The fermentation may be initiated using a starter culture of Saccharomyces cerevisiae. This approach produces a wine of generally expected taste and quality. If the fermentation is allowed to proceed naturally, utilising the yeasts present on the surface of the fruits, the end result is less controllable, but produces wines with a range of flavour characteristics.
The fermentation may be initiated using a starter culture of Saccharomyces cerevisiae. This approach produces a wine of generally expected taste and quality. If the fermentation is allowed to proceed naturally, utilising the yeasts present on the surface of the fruits, the end result is less controllable, but produces wines with a range of flavour characteristics.
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