Wine Making

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.

Making grapes into wine is a long process. The first step is to harvest the grapes by picking them by hand. Then, the grapes are sent to the winery. Next, the grapes are brought to the machine to be crushed. Then, the next step is pressing the skin seeds and any other non-juice items from the juice. The next step is fermentation in this step the grape juice is turned into alcohol. Then, the second to last step is aging, aging is when the wine is put into oak barrels. The last step is bottling the wine and labeling the

The dynamics of the global wine industry are better understood through a brief history of wine as well as an overview of the wine making process. Some countries have longer historical and cultural ties with wine then others and that can affect the quality and perception of the product in the eyes of the consumer. Also, the conditions in which the wine grapes are raised and the processes used to make the wine can create a superior wine and therefore a competitive advantage.

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.

2. Port and sherry are called “fortified wines”, because alcohol is added to a fermented wine to prevent it from turning to vinegar when exposed to air. Beginning with squeezed grape-juice-which contains sugar, water, and yeast- design a procedure for making a fortified wine.

Normally wine is started in the fall when the ripe grapes arc harvested. It is not ready to be tasted until at least the following May-the origin of the young, and often very harsh, ‘May Wine.’ This time sequence coincides with the typical school year and thus provides an ideal opportunity to have a continuing demonstration. As the year passes and the course progresses, continued reference can be made to the various stages of the wine production….

The smell from the ferment is not the rich odor of wine, but the smell of decay and

In a deadly and morose short story by Edgar Allen Poe, “Cask of Amontillado”, Montresor leads Fortunato to his death through the bribe of a pipe of amontillado, a rare find during the height of carnival. Wine is very important to many traditions and cultures still today, and the winemaking process is considered by many to be a form of art (Stein 149-163). This beverage is produced through a complex, but structured, process broken down into several distinct steps that are affected by many variables, such as climate and location, tradition, and techniques evolved throughout human history. Most important to the process is the vine and the grape themselves. Without quality vines or grapes, the wine will suffer. The vineyard the wine is grown in and the environment it is immersed in is also extremely important to the grapes and vines, affecting many aspects of the wine. The grapes also contain tannins, a compound that contributes to the wine’s mouthfeel and flavor. The process by which the wine is produced is the final factor that decides whether a wine will be sought after or not. Tied in with this is the history, culture, world market, and traditions, which usually decides what wine will be produced in a location.

Wine is made of fermented juice of crushed grapes stored over time. “Natural yeasts, present on the grape skins, convert the sugars in the juice into alcohol.” Explains author, Tom Standage [page 47]. One-way wine was consumed, by the Greeks, was by mixing water with the wine before intake. In order to figure out how much wine to add, the Greeks used ratios to determine the amount of water to wine. Wine started out as a drink for the wealthy, which involved “drinking parties”, called Symposions. Eventually, it didn’t matter whether you drank wine or not. What mattered was which type of wine you

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 Old World countries, defined as those within Europe, have a long, uninterrupted history of wine production and consumption. The four largest European producers, France, Italy, Spain, and

North Georgia is an area in which grapes are grown for wine making that is rich in a number of elements that make the region one that develops good quality wine. Though not quite as large as other regions in the United States, there are a number of elements unique to Georgia that in turn helps these grape growers develop wines with unique flavor characteristics. This paper will address many of those elements, as well as various techniques used for grape growing, diseases grape growers have to battle, the benefits to viticulture in this region, among a number of other components. The goal of this paper is to help with an expansion of knowledge of the components explored about what it means to grow grapes for winemaking in North Georgia.

When you are out shopping for a wine, you will see wines priced from a few dollars to thousands of dollars. The often asked question is, "can you taste the difference or are they really worth the added costs." Some people have a dollar limit on what they will spend for a wine where others will pay top dollar. The most important detail is to evaluate the wine based on one's own palate. The proper technique for evaluating a wine is as follows:

Then we have our Merlot a soft tannins, dark fruit, probably the most popular of the reds here in the states. Merlot has dark fruit flavors like Cabernet Sauvignon, but is generally a little rounder and softer. The swirl and taste of this popular wine will leave you with the enhanced flavors of blackberries, blueberries, plums, cassis, and dried cherries combined with chocolate, cedar, and tobacco and sometimes hints of black

Nowadays, in the “Old World” countries of Europe, where the bulk of the volume is still produced, this is of great concern. However, consumers, especially younger drinkers, prefer the high quality wine from famous brands which are imported into Europe by the “New World” player, and the growth rate is at average10% per