An Insight into Wine Processing and its Health Benefits

The wine as we know today has been a part of our culture since ages. The first of its form – Hebrew wine has its mention in the oldest manuscripts of Bible. Since then it has been an integral part of western culture. Modern researches have proved many benefits related to moderate consumption of wine. Wine provides the following health benefits on moderate consumption:

  1. The BMD component in wine makes bone stronger and denser.
  2. It slowsthe decline of brain function and reduces the risk of diseases like Alzheimer and dementia.
  3. Studies show that the moderate winder drinkers have 50% lesser chance of having colon cancer than non-drinkers.
  4. It reduces the chances of stroke.
  5. It reduces the risk of type 2 diabetes.
  6. It reduces the risk of heart diseases by increasing the percentage of HDL.

The ingredients of wine and its method of processing contribute a huge part to its goodness. Processing of wine constitutes the partial or complete fermentation of grapes. Fermentation of fruits and plants, such as berries, palm, dandelions, apples, cherries, elder-berries, and rice are some process for wine extraction.

Let us now briefly understand the processing of wine.

The process of Wine Production

The step by step process of Wine production is as follows:


Grape is the rawest material of wine.  Wine grapes grow in the temperature range of 30 to 50 degrees north or south of the equator. The ideal temperature for growing Grape vines should be not above 35 °C and cold nights in the difference of 23 °C or more.

Juice Extraction

After harvesting, all grapes usually transferred to the winery by truck for crushing. Pressed juice or “must” gravity flows, by pumping, into large temperature-controlled concrete, steel, or oak tanks for fermentation.


In this stepnatural or added yeast metabolizes the grapes’ sugar into ethanol and carbon dioxide. Fermentation last one to five weeks. The production of higher quality wines is less automated and in smaller volumes. Lower quality wines come in larger volumes.


In this process through the gas racking wand, gas injection occurs into the top of the container, whereafterone should keep the wine in high pressure. This causes the wine to transfer through the pipelines outside the barrel through the racking wand. During the process, the remainder of the wine should be perfect airtight to preserve its quality.


Earth filtration, pad filtration, membrane filtration, ultrafiltration, reverse osmosis, osmotic distillation, and flotation are the filtration methods of wine


Acidity decreases during aging period, additional clarification and stabilization precipitate undesirable substances. The ingredients of the wine form complex compounds affecting flavor and aroma. Wines are usually stored in a wooden container made of oak, which allows oxygen to enter and water and alcohol to escape. Extracts from the wood contribute to flavor.

In white wine, the color becomes golden, and later, can turn to brown if the wine was agingtoo long. In red wine, orange and brick red colors progressively replace the purple and violet tints.

We can determine the quality of the wine by environmental factors like temperature, sunlight, climate, and soil quality, and also depends on processing factors like time of harvest, enological practices, training, and pruning. Companies like Sokolin, take great care to deliver quality wine at the doorstep with the best prices available.