Wine production in Telugu । English

I'm going to explain about wine production, how wine is made. First of all, introduction of wine. So wine consists of 16% of alcohol content. It's about wine, introduction of wine. 16% of alcohol. So wine is mostly made up of black grapes. These black grapes are also called European grapes. They drink a lot of wine there. You might have seen this wine in movies. In movies, they squeeze the grapes. That's wine production. They squeeze the grapes. So grape juice is a good source for wine production. Because it consists of high concentration of carbohydrates. Grape juice has high concentration of carbohydrates. Because it has high concentration of carbohydrates, it contains not only carbohydrates, but also nitrogenous compounds and minerals. And naturally acidity. Which means, the grapes consist of acid. Because of wine production, grapes have the capability to produce a pleasant aroma. Which means smell. It can produce a good smell. And it gives a good flavor. It is also good for health. Because it gives a good smell, good flavor. So it is good for health. Especially for heart patients. Also, drinking wine every day is bad for our health. So drink it once a week. Drink it little by little. No problem. There are different types of wine. Like red wine. It is differentiated by the colors. Red wine. White wine. Rose wine. Dry wine. Sweet wine. Fertilized wine. It is distilled. Fertilized wine means distilled wine. Red wine is made with grape skin. Black grape skin. White wine removes the skin. Black grapes remove the skin and make it with grape skin. Rose wine is made with limited contract to the skin. It is added little by little. Limited contract to the skin. Dry wine is made with fermented sugarcane. It is produced when the sugarcane is completely fermented. It is produced when the sugar is completely fermented. Sweet wine is made with fermented sugarcane. Fermented means brandy. Fermented means distilled spirit. Brandy, whisky, etc. Blue Spasher is made with fermented sugarcane. It is said that wine is good for health. High concentration of sugars in grapes. Production of grapes. Grape scientific name. It is Winifera. Black grapes scientific name. European countries use black grapes as drink. Let see production of wine. It is made in industrial type. So, let's see how to make it in industrial type First, we take black grapes Black grapes We have to wash it neatly Because, now a days, we are using more chemicals So, grapes spinach is white in color So, it is not good for health So, we have to wash it properly, neatly Like we do with salt water So, we have to wash it properly without any chemical layer Then, we grind or crush it We can either grind or crush it Which means, we can crush it like in the movie So, we can do like that So, next, mustard is formed How mustard is formed? Actually, we need a beaker or cup I am writing cup here So, we need a musk cloth It should be clean So, we grind or crush it After crushing, the pulp will be on top Just the juice will come down Here, there is no grape pulp So, this is pulp Here, juice So, we take this juice So, this is called must So, I am writing clean solution After cleaning the juice, we have to add it to the fermenter Fermenter Fermenters are mostly big For industrial use, they are big So, after adding to the fermenter We have to check for the perfect temperature, conditions, incubation period etc. So, here we add We add sulphur oxide We add microorganism We add species Next, we check the temperature 40 to 45 degrees We check the temperature It should be in aerobic conditions So, we have to take aerobic fermentation What happens here is Why do we put it in aerobic conditions? It is to develop fungal species So, we put it in aerobic conditions to develop fungal species So, after putting it in aerobic conditions Then we have to put it in anaerobic conditions I will explain what is aerobic and anaerobic In anaerobic conditions, we have to put it for 20 to 40 days So, here Aerobic condition means Air is present If air is present, it is called aerobic Absence of air is called anaerobic So, first we have to put it in aerobic conditions Because we have to put it in aerobic conditions to develop fungal species So, next we have to put it in anaerobic conditions for 20 to 40 days So, after putting it in anaerobic conditions We have to chill it We have to send it to cool After that, we have to put it in a can We have to make a can After making a can, we have to put it in a bottle Next, we have to put it in a sold-in market So, it is easy But, we have to check the manufacture date and batch Because, if a product released on a batch or a date Which means, if the wine is spoiled We have to remove the whole batch So, we have to be careful with a bottle or a can Because, if it is a health-induced cause Or else, it can spoil So, we have to check it So, we have to sell it We can easily buy a home-made product There is nothing for home-made Because, we can't get Cervasi species So, we have to add yeast If it is a home-made product We have to add yeast in a home-made product After adding yeast, we have to put it in a room temperature After putting it in a room temperature If it is a bottle, we have to put a loose cap So, we have to put the yeast in a bottle So, we have to put it in a bottle After adding yeast, we have to put it in a bottle Normally, the longer it is fermented The more the wine costs For example, a wine costs 1-2months the wine production so I hope you understand very well just me the exam I hope you understand well. Thank you.