Chemistry : The Chemistry Of Winemaking

1360 Words Mar 20th, 2015 6 Pages
The Chemistry of Winemaking Whether one wants to believe it or not, our lives are surrounded by chemistry. From toasting a piece of bread in the morning to turning on our vehicles to go to work, without chemistry, none of this would be possible. This notion is especially true in the production of wine. Although one can simply just buy a bottle of wine right off the shelf, there is a lot of work that goes into producing fine wine. In order to produce wine, there are plenty of chemical steps that occur before it is bottled and distributed in order to sell. In order to understand exactly how wine is produced, one must go all the way back to it’s main component – fruit. In many cases, wine’s main component is grapes. Grapes are grown on a vineyard until they are properly ripened. This is the most crucial step in winemaking. It is advised that the grapes are not too ripe because if this occurs, it can cause imperfections in the wine. Depending on the type of wine being made, the harvest period differs in order for the sugar, acid, phenol and aroma compounds are being developed. After they reach the desired stage, they are picked from the vines and sorted for quality. Once these bunches of grapes are sorted, they are transferred into a winery in order to begin the process. At the winery, the grapes go through a second quality check; during this check, the rotten or raised grapes are discarded along with any leaves. After their second quality check, bunches of grapes go through…
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