Chemistry : The Chemistry Of Winemaking

The winery industry can be categorized into red and white wine segments. The red wine segment, measured by tonnage of varietals crushed, has grown at a compounded annual rate of 4.7% for 10 years from 1989 to 1998, and a year over year growth rate of 8.2% from 1998 to 1999. Judging by the strong growth rate experienced in the red wine segment, it is reasonable to conclude that the red wine segment is in the growth phase of the life cycle model. In addition, production of red wine varietals which are relatively unknown such as syrah and sangiovese nearly doubled in a year from 1998 to 1999. The white wine segment, however, is at the mature phase of its life cycle as the segment shrunk slightly by 0.42% from 1998 to 1999. Overall, the industry is still at the growth stage lead by growth in the red wine segment.

Wine has been a popular beverage for many years amongst different societies. The process of winemaking is one of the most complex and detailed processes, where every step is meticulous towards ensuring the best quality wine is produced. However, different phenomena are able to affect the wine even after it is bottled and stored.

Wine production involves the growing and harvesting of grapes in vineyards. The vines require specific environmental elements to be able to grow grapes suitable for winemaking. They require temperature between 10C-20C to produce the correct sugar composition through photosynthesis. In

Aim: Learn how the process of distillation occurs. Observe how distillation separates alcohol from wine.

Beyond the microbrewery, a growing number of households are using fermentation techniques that preserve fruits and vegetables all year long, without the use of electricity. Long before the advent of refrigeration, ancient food preservation techniques, one being fermentation, were utilized to make fruits and vegetables safe for consumption available long after the growing season had ended. It is still used by many cultures today to produce crunchy pickles, tangy fruit chutneys and zesty sauerkraut. Essentially, it is a metabolic process that converts the starches and sugars found naturally in vegetables and fruits into food preserving alcohols and gases, which hinders the growth of harmful bacteria while encouraging the reproduction of beneficial

The supply of grapes, apples, bulk wine and grape juice concentrate for Vincor’s wine products comes from a combination of sources. Privately owned vineyards (Canada, U.S., Australia) provide somewhere between 35% to 57% of the raw products needed to

The chemical analysis of the wines will be performed by technical staff at Midwest Grapes and Wines Industry Institutes. The chemical analysis includes the following tests:

Opening a bottle of wine initiates oxidation and from there, oxygen reacts with the contained compounds, slowly effecting the aroma, texture, and taste of the wine. The process of aeration expedites the release of delicate aromas and produces a softer texture on the palate, thus creating an easier drinking wine. Aeration also increases evaporation and reduces the amount of ethanol, which overpowers the flavor and aroma (Vinifera). In addition, evaporation helps to subdue sulfites, an awful smelling additive that helps preserve the wine and prevents oxidation (Vinifera). Ethanol and sulfites cause degradation to the integrity of the wine’s natural flavor and aroma, so aeration assists in alleviating the abundance of these

Muscadine Wine is made from the Muscadine grape. These grapes have vines with textured foliage and are extremely colorful. The skins of these grapes are extremely thick and range in color from green or bronze to black or dark purple when they are ripe an. They are also typically grown during the fall months of September and October.

I know that the topic of acids in wines have been discussed many times in our wine circles. It is important to realize that both good and bad acids exist in the wines that we drink. Let 's look at acids in wines and their effects on the final product that we all enjoy so much.

Soil: Dry, arid soil is critical since grapes don’t do well in rich, organic soils. If wines receive a large amount of nutrients, they go vegetative which is when grape

Tartaric and malic acid production occurs during grape development and is affected by temperature. Warm climates case the acids to be removed from the grapes through respiration. This causes the wine from a warmer

White wine is made by fermenting juice which is made by pressing crushed grapes to extract a juice; the skins are removed and play no further role. After the harvest, the grapes are taken into a winery and prepared for fermentation. At this stage. red wine making is separate from white wine making. The fermentation starts when a yeast culture grows and consumes the available sugar and turns it into alcohol. Red wines are typically fermented at warmer temperatures than white wines. Also, red wines are usually fermented until all the sugar is consumed, creating a dry wine.

The Cabernet Sauvignon grape is a small thick skinned, blue-purple grape with lots of seeds in proportion to its size(A-150). There are two main reasons that Cabernet Sauvignon continues to thrill our palates and table. The first is its ability to adapt to the soil and climate. The second is its ability to resist plant viruses and diseases (B-38). Two significant sites for Cabernet Sauvignon are Bordeaux, France and Napa Valley, California (A-152). In France, the ancient gravel of Bordeaux holds heat, which allows the vines to stay warm while at the same time preventing the vine from truly thriving. It is the barely surviving that makes the flavor, so intense and produces the highly sought after fruit (A-152). In California’s Napa Valley it is the ability of the rocky and volcanic soil of the alluvial (fan??) to hold water and nutrients, which creates the signature flavor (A-153). When it comes to bottling Cabernet Sauvignon it is rarely bottled alone. In Bordeaux it is usually part of a team of red grapes that includes either

Generally, the process of maturation of rice wine need place it into containers for several months or one year prior to conducting the accelerated maturation. After one year, the rice wine was matured by an ultrasonic process. It is can be seen from figure 1 which is a diagram of the ultrasonic waves. In order to generate ultrasound energy to the rice wine, a 20 kHz ultrasonic wave generator was used. The ultrasonic wave generator had piezoelectric chips which generated electrons, then it accumulated they vibrated to produce ultrasonic waves. The energy of ultrasonic waves vibrated the rice wines and then using a 10 mm orifice atomizer to force the rice wines. A 10 mm orifice atomizer was chose since this nozzle amplitude energy was most suitable in terms of atomizing the bulk wine liquids into a spray of smoke like mist droplets to fulfill the ultrasonic process. The wine appeared in the form of a mist and the mist particles were then collected and replicated many times until all enough for further analyses. All the ultrasonic circulation aging treatments were in closed chambers to prevent evaporation loss of the wines and assure the best collection of the misted wines. The rice wine was matured repeatedly by this process up to 16 times. The matured rice wine were collected after each of the 16 ultrasonic circulation aging treatments. Alcohol content, pH value, gas chromatography measurements, sensory evaluation, and the time of maturation of matured rice wine was analyzed.