Wine Production Essay examples

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.

All cells need to obtain energy from large organic molecules. This process is referred to as respiration. If oxygen is not available fermentation will occur. Some plants and microorganisms such as yeast carry out alcohol fermentation in the absence of oxygen. Alcohol fermentation occurs to the following equation: glucose →alcohol + carbon dioxide (C6H12O6→ alcohol + CO2). It is possible to measure the rate of fermentation by measuring the production of heat, carbon dioxide or alcohol. As the reaction is controlled by enzymes, its rate will be influenced by a number of factors.

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.

Winery company has faced some issues in which that has affected their business. Thank you for having us as mentors to review the issues at Roberts Cellars Company. We carefully studied the case of the situation at Roberts Cellars Company during our meeting. We as one group figured out that the problem at Roberts Cellars Company is the TCA a chemical that can cause musty odors and flavors in wine. TCA infects the cork, then is transferred to the wine when it comes into contact with the cork.

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.

Abstract: This lab’s purpose was to see how different levels of yeast, distilled water, and sugar interact to affect the level of carbon dioxide evolved in fermentation. In this experiment we had two sections. The first section tested four test tubes with varying levels of yeast, glucose and distilled water for evolved carbon dioxide levels. The tubes were timed for 20 minutes. The amounts of solution in the test tubes are noted in the methods section of this lab report. The second section of the lab used three test tubes and flowed the same procedure except added spices. The levels of ingredients are also in the methods section. The main goal of this experiment was to see the effects of yeast concentration.

Some of the numerous antioxidants included in red wine are Anthocyanins, flavonols, catechins, flavonoids,resveratrol. “During the last two decades, several epidemiological studies have shown that moderate consumption of red wine may contribute to a reduction in the mortality rate due to cardiovascular diseases.” (El Rayess 3). This is completely contradictory to the argument that alcohol has no benefits, when in fact it can possibly reduce heart disease and cancers. This data further stresses the fact that the government should be more concerned with the health risks of cigarettes and tobacco because statistics support the idea that alcohol is relatively safer for

The article “Chemistry of Winemaking: A unique Lecture Demonstration” by L. B. Church of the State University of New York, seeks to demonstrate how the winemaking process can be used as a teaching tool. Found in the Journal of Chemical Education, the text uses an instructive and formal tone while discussing the process and how it might relate to the classroom. His rhetoric leans heavily toward the use of logic. Aimed for chemistry teachers, the article refrains from using step-by-step demonstrations of each and every process, and instead discusses the use of common techniques that could be used within the framework of Winemaking. By guiding the readers through the general process, the author makes it seem a logical and easy to implement

The purpose of this lab was to test if yeast could or could not metabolize different types of sugars. The lab can also display how the different types of sugars affect the rate of respiration in yeast. The yeast was tested with each individual sugar to determine the rate of respiration. The smallest sugar had the highest rate of respiration and the largest sugar had the lowest rate of respiration.

The French paradox is a slogan which was first used in the 1980’s to summarize the observation of low Coronary Heart Disease (CHD) rates, as shown in figure 1, of the French despite their dangerously high intake of dietary cholesterol and saturated fat (Ferrières, 2004). The French acquire approximately 38% of their energy from fat with 16% of that being saturated fat. This is in contradiction to the widely known and proved hypothesis that a high consumption of fat is a major factor in CHD. This paradox implies a significant possibility: There is an additional factor in the French diet that alleviates the risks associated with a high fat diet. Ryan Fujiu believes that it is the regular consumption of red wine that diminishes the dangers of a high fat diet. He states that: “The health benefits of red wine have come to light in recent years. Hope is on the horizon, and it may be in your glass” ref. This topic is highly controversial as there are also detriments to the consumption of alcohol. There has been much debate about this issue for the last two decades. In order to make a plausible decision on Ryan’s statement, this report will look at the advantages and disadvantages of red wine by analysing chemicals present in wine and their effects on the human body. During the wine making process various chemicals are added, so it is necessary to look at the wine making process first to come up with a plausible decision for Ryan’s statement.

and refractive index results. The prediction of ethanol produced through the alcohol by volume (ABV) calculation wasn't calculated close to the ethanol results. Both results had the same, where the control had a higher percentage of ethanol produced rather than the variable. Another trend was both ethanol and ABV results had close to the same difference of ethanol produced for the controlled which was around 3.5%. This data doesn't fit the research, as it shows that the more sugar added to alcohol the more ethanol is produced. The results above prove that this statement is wrong as the ethanol results show that the control has 3.5% more and for the ABV 3.41% more ethanol produced which is wrong as the variable should've produced more alcohol as there is more dextrose (+200g) added to it. When comparing the class data for the ethanol results, the data for the the variable from -600 to -200 which had less sugar added proved the theory right if more sugar is added, more ethanol is produced and if less sugar is added, there is less ethanol produced. Where as all the groups who increased the sugar volume ended up as the control having a higher ethanol

Numerous brands of beer with different alcohol ratings (appendix 1) were looked at (N=58), to decide if alcohol (x̄ =4.765, S = 0.507461) has any effect to the amount of calories (x̄ =141.3275862, S = 26.86965805,) and carbohydrates (x̄ =10.99344828, S = 10.99344828) found in a 12 oz can of beer, (appendix 1). Using a coefficient of correlation chart, there was found to be a positive correlation between alcohol amounts to calorie amounts (r

A discourse on the healthy advantages from red wine is all around archived. Thinks about have demonstrated that the individuals who drink a glass of red wine a day are less inclined to create dementia or disease, wine is useful for the heart, hostile to aging and it might control glucose.

Based on the data collected from this experiment, it can be determined that the type of sugar does have an effect on the rate of fermentation and that table sugar, or sucrose, is the sugar with the fastest rate of fermentation. In each trial, the change in pressure buildup in the test tube varied, which means that the rate of fermentation for each of the sugars was different. This is because as fermentation occurs more times, more CO2 is released so all of the CO2 in the test tube builds up and causes the pressure in the test tube to rise. Therefore, if one sugar has a higher increase in pressure than another, then the sugar with the higher increase in pressure has a faster rate of fermentation. Though there were differences in the rate of

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