{[ promptMessage ]}

Bookmark it

{[ promptMessage ]}

Theprocessformakingwine theprocessformakingwine

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: In the U.S. we have American Viticultural Areas. Table Wine Volume Share Table Wine Volume Share Red White Blush 42% 42% 16% Grapes entering the crusher­destemmer Grapes entering the crusher­destemmer A Winepress A Winepress Bladder Juice Press Bladder Juice Press Typical Roman wine press ca. 10 Typical Roman wine press ca. 10 A.D. Traditional wine making process in Cyprus Traditional wine making process in Cyprus Fermentation Vats Fermentation Vats Temperature Temperature Controlled Stainless Steel Fermenting Vats Fermentation Vats Fermentation Vats The wine is put into oak or redwood The wine is put into oak or redwood barrels for aging. The process for making wine The process for making wine is much easier than most people think. When yeast converts sugar in fruit to carbon dioxide and alcohol, the CO2 escapes into the air and what's left is wine. The Process of Winemaking The Process of Winemaking Enology, a word that comes from the Greek words for word wine and study, is the term that is used to describe the science of winemaking. This science has its roots in prehistoric times, as the effects of alcohol were probably discovered when rotten fruit was consumed and found to have an intoxicating effect, which was viewed as pleasant. Fermented liquid could be stored for a long time without fear of decomposition, and a reliable drinking source was obtained. The process of fermentation is described by the reaction: C6H12O6 + yeast = 2C2H5OH + 2CO2 2C glucose (sugar) ethanol carbon dioxide The maximum alcohol content can The maximum alcohol content can be determined by multiplying 0.55 times the percent sugar initially present in the grape juice before fermentation. For example, if 24% o sugar [ Brix] is initially present, about 13% (0.55 x 24) alcohol will be realized. Most still wines (i.e., table wines) contain 12 to 14% Yeast is added to a solution containing glucose, Yeast and the yeast cells convert the simple sugars to ethanol and carbon dioxide. The alcoholic solution that results from fermentation contains about 12-15% et...
View Full Document

{[ snackBarMessage ]}