50 of all fruit grown in the world maybe most acres If not top then top two or

50 of all fruit grown in the world maybe most acres

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50% of all fruit grown in the world/ maybe most acres - If not top – then top two or three - Islamic countries- many grapes but not drinking wine, raisins very storable - Grape skins – all color, tannins, yeast, surface covering (almost all grape juice is colorless – 99.9%) - Pips, stems – tannins, oils, bitterness extreme (seeds) - Pulp – juice, sugars, acids, water, flavors, pectins - Highest ratio of sugar to the rest of the fruit from all fruits great for fermentation - Acids are only above 1% but are crucial - Sugars are super important levels of alcohol comparison with beers - Tartaric acid – tart flavor of wine, lowers pH to a point that prevents many spoilage bacteria, provides stability and is the backbone for the wines flavors and color (natural preservative0 - Grape have the greatest concentration of tartaric acid - Spine of the wine – all the flavors and components are hung on that spine - Malic acid – tart green apple flavors - Tannins – polyphenolic compound responsible for astringency (dry and pucker feeling in the mouth) – same as black tea - Alcohol is also a preserving agent (when lower, spoils pretty quickly) - Grapes are awesome because the juice get out so easily x apple juice grapes are extractible - Banana – cannot get the juice out - Awesome acid profile – higher tartaric acid - Citric acid – not much in grapes but in citruses, (apples, lemons, oranges, kiwi) – yeast do not like that (cannot ferment it) - Water melon – mostly water, no sugar, but have tannins and preservatives
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- Coffee – caffeine has a certain stimulant effect, but other stuff too - Viticaea – north half planet of Earth all over the place - Hardly use other species – for 99.9% - Vitis vinifera -
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