The general steps of wine making is as follows;
1. vintage
2. crushing of grapes
3. mashing
4. must production
5. fermentation
6. aging
7. clarification
8. bottling

The manufacturing of fruit wine is similar to the grape wines.

Usage:
The wines can be drunk with the meal, before or after the meal as an appetizer or digestive. It is preferred for most of the people due to its positive effects on health.

R&D requirements, if needed:
In FI, wines from pomegranate, grapefruit and rose have been produced by using our pilot scale fermentor.

Ideas about the commercialization of the product, if possible:
According to consumer and our clients expectations, the formulations can be modified and also, with the selection of proper packaging materials, these products can come on the market.

Liqueur:

Technical information;
Liqueur is usually sweetened alcoholic liquor flavoured with fruit, spices, nuts, herbs or seeds. Liqueur contains 20-36.5% sugar and 17-40% alcohol by volume. Liqueur can be produced by either macerating the flavouring elements in alcohol, which is then distilled or by percolation, which passes heated alcohol through the flavourings. Fruits liqueurs are prepared by infusing certain fruits in alcohol or mixing fruit juices with alcohol and sugar syrup. Their colour is natural; i.e. no need to use artificial dyes.

Usage:
Liqueurs are usually served after dinner, a process said to aid digestion.

R&D requirements, if needed:
The production of orange, pomegranate, lemon, apricot and hazelnut was performed in our institute laboratories.

Ideas about the commercialization of the product, if possible:
According to the demand and comments of the clients, with small modifications in the formulae, the product can be marketable in the sector.

 

e-mail: mehmetg.bahar@mam.gov.tr