Wine production begins with the collection of grapes, which are then crushed and the must (liquid) is separated. This is all done before fermentation begins and ends with various aging steps. A particular mixture of bacteria and yeasts with the must produces the wanted results. Fermentation occurs for a couple of days. Then it is necessary to clear and develop the flavor of the wine during the aging process. This is because grape juice contains a high level or organic acids that if left untreated will give the wine a very acidic and unpleasant quality.
Beer production utilizes cereal grains like barley, wheat and rice. The complex starches are hydrolyzed in a process known as mashing. This involves the germination of the grains and activation of enzymes to produce malt. The malt is mixed with water and desired grains and then transferred to a cask to hydrolyze the starch to usable carbohydrates. Once this is completed, the mash is heated with hops, which are dried flowers. Hops provide the flavor and assist in clarification of the liquid. The hydrolytic enzymes are inactivated and the wort, liquid portion of the mash, can be inoculated with desired yeast.
It is obvious that the processes for beer and wine making have many differences. For instance, even the starting point is completely different. Beer utilizes cereal grains while wine requires the use of grapes. Wines are fermented at temperatures between 20 and 28 0C, while beers can be heated and pasteurized at temperatures of 40 0C or higher. Both however, utilize various yeasts and some from the genus Saccharomyces in order to provide the beverages with the correct fermentation results in the case of wines and desired flavors in the case of beers.
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