This document provides an outline for an advanced home winemaking class that will cover topics such as grape development and composition, pest identification, must adjustments, winemaking procedures, microbiology, fining and filtering, stabilization, oak usage, analysis techniques, and tasting good and bad wines. The class will walk students through making 5 gallons of wine while addressing these advanced topics. Details are provided on grape sugar and acid levels, adjustments, yeast nutrition, sulfur dioxide usage, and techniques for white and red wine production.
PRODUCTION OF RUM BY POT METHOD AND PATENT STILL METHOD,
PRODUCTION OF RUM,
PRODUCTION OF RUM BY POT METHOD,
PRODUCTION OF RUM BY PATENT STILL METHOD,
TYPES OF RUM,
RUM PRODUCING REGIONS,
FERMENTATION,
DISTILLATION,
CONTINUOUS STILL,
COLUMN STILL,
STORAGE OF RUM,
SERVICE OF RUM
The document provides information on wine tasting and service. It discusses appropriate serving temperatures for different wine varieties and styles. Specific grape varieties and regions are highlighted for white, rosé, sparkling, fortified and dessert wines. Sensory evaluation techniques for wine tasting are explained, including the natural tasting sequence of sight, smell, and taste. Key components of wine such as aroma, bouquet, acidity, sugar and balance are defined.
Rum originated in the 17th century when slaves in the Caribbean discovered they could ferment and distill molasses, a byproduct of sugar production, into alcohol. Rum went on to play a major role in Atlantic trade for centuries. There are several types of rum defined by production methods and aging, including light/silver rum, gold rum, dark rum, spiced rum, and flavored rum. Rum is generally produced by fermenting and distilling sugarcane molasses but varies in flavor depending on aging and blending processes.
This document discusses different types of wines. It describes still wines, sparkling wines, and fortified wines. Still wines are bottled after fermentation and include red, white, and rose varieties. Sparkling wines undergo a second fermentation in the bottle to trap carbon dioxide. Fortified wines have a neutral grape spirit added during or after fermentation. The document also mentions aromatized wines which are fortified wines that include added aromatic ingredients. It provides information on wine service and describes wine styles from light to full-bodied based on alcohol content and tannin levels.
Brandy is a distilled alcoholic beverage made from fermented fruit juice, most commonly grapes. The brandy-making process involves fermenting the fruit juice into wine, then distilling the wine to concentrate the alcohol content and remove water. The distilled spirit is then aged in oak barrels, blended, and bottled. Cognac is a specific type of brandy that is produced in the French region of the same name and made from grapes, double distilled, and aged for at least two years in oak barrels. Popular cognac brands include Courvoisier, Martell, Hennessy, and Remy Martin.
This document provides information about various white and red wine varietals and styles. It begins with descriptions of common white wine grapes like Chardonnay, Pinot Gris, Sauvignon Blanc, Gewurztraminer, and Riesling. It then discusses red wine varietals such as Cabernet Sauvignon, Gamay, Merlot, Sangiovese, and Pinot Noir. The document also includes information about wine serving temperatures, common wine faults, and other wine facts.
Grapes are cultivated worldwide for wine production. Wine is produced through the alcoholic fermentation of grape juice by yeasts like Saccharomyces cerevisiae. This process converts the sugars in grapes into alcohol and carbon dioxide. Proper sterilization and cleaning is important to avoid problems during fermentation like corkiness, soapiness, or stuck fermentation. Wine has nutritional value and varying alcohol content depending on the type, with table wines generally having 11-14% alcohol.
This document provides an overview of different types of red and white wines. It discusses 14 types of red wine including Shiraz, Pinot Noir, Tempranillo, Montepulciano, Chianti, Zinfandel, Bordeaux, Cabernet Franc, and Barolo. It also covers 11 types of white wine such as Pinot Grigio, Gewurztraminer, Viognier, Riesling, Pouilly-Fuisse, Chablis, Fume Blanc, Albarino, and Montrachet. For each wine, it gives brief details on flavor profiles, origins, and popular varieties.
PRODUCTION OF RUM BY POT METHOD AND PATENT STILL METHOD,
PRODUCTION OF RUM,
PRODUCTION OF RUM BY POT METHOD,
PRODUCTION OF RUM BY PATENT STILL METHOD,
TYPES OF RUM,
RUM PRODUCING REGIONS,
FERMENTATION,
DISTILLATION,
CONTINUOUS STILL,
COLUMN STILL,
STORAGE OF RUM,
SERVICE OF RUM
The document provides information on wine tasting and service. It discusses appropriate serving temperatures for different wine varieties and styles. Specific grape varieties and regions are highlighted for white, rosé, sparkling, fortified and dessert wines. Sensory evaluation techniques for wine tasting are explained, including the natural tasting sequence of sight, smell, and taste. Key components of wine such as aroma, bouquet, acidity, sugar and balance are defined.
Rum originated in the 17th century when slaves in the Caribbean discovered they could ferment and distill molasses, a byproduct of sugar production, into alcohol. Rum went on to play a major role in Atlantic trade for centuries. There are several types of rum defined by production methods and aging, including light/silver rum, gold rum, dark rum, spiced rum, and flavored rum. Rum is generally produced by fermenting and distilling sugarcane molasses but varies in flavor depending on aging and blending processes.
This document discusses different types of wines. It describes still wines, sparkling wines, and fortified wines. Still wines are bottled after fermentation and include red, white, and rose varieties. Sparkling wines undergo a second fermentation in the bottle to trap carbon dioxide. Fortified wines have a neutral grape spirit added during or after fermentation. The document also mentions aromatized wines which are fortified wines that include added aromatic ingredients. It provides information on wine service and describes wine styles from light to full-bodied based on alcohol content and tannin levels.
Brandy is a distilled alcoholic beverage made from fermented fruit juice, most commonly grapes. The brandy-making process involves fermenting the fruit juice into wine, then distilling the wine to concentrate the alcohol content and remove water. The distilled spirit is then aged in oak barrels, blended, and bottled. Cognac is a specific type of brandy that is produced in the French region of the same name and made from grapes, double distilled, and aged for at least two years in oak barrels. Popular cognac brands include Courvoisier, Martell, Hennessy, and Remy Martin.
This document provides information about various white and red wine varietals and styles. It begins with descriptions of common white wine grapes like Chardonnay, Pinot Gris, Sauvignon Blanc, Gewurztraminer, and Riesling. It then discusses red wine varietals such as Cabernet Sauvignon, Gamay, Merlot, Sangiovese, and Pinot Noir. The document also includes information about wine serving temperatures, common wine faults, and other wine facts.
Grapes are cultivated worldwide for wine production. Wine is produced through the alcoholic fermentation of grape juice by yeasts like Saccharomyces cerevisiae. This process converts the sugars in grapes into alcohol and carbon dioxide. Proper sterilization and cleaning is important to avoid problems during fermentation like corkiness, soapiness, or stuck fermentation. Wine has nutritional value and varying alcohol content depending on the type, with table wines generally having 11-14% alcohol.
This document provides an overview of different types of red and white wines. It discusses 14 types of red wine including Shiraz, Pinot Noir, Tempranillo, Montepulciano, Chianti, Zinfandel, Bordeaux, Cabernet Franc, and Barolo. It also covers 11 types of white wine such as Pinot Grigio, Gewurztraminer, Viognier, Riesling, Pouilly-Fuisse, Chablis, Fume Blanc, Albarino, and Montrachet. For each wine, it gives brief details on flavor profiles, origins, and popular varieties.
This document provides an overview of wines including what wine is, how it is made, common grape varieties, wine terminology, tasting techniques, and different styles of wines such as sparkling wines, dessert wines, and fortified wines. It discusses the six most common grape varieties, the winemaking process of fermentation, common terminology used in wine tasting, how to properly taste wine, and styles of popular wines including Champagne, Port, Sherry, and more.
Here is a quick slide show about red wine. Learn what red wine is, how it is made, what to drink it with, and more. Read this today and sound way more experienced at your next dinner party. Enjoy!
Grape wine introduction for the class-okClaudia Guidi
Wine is made from the fermentation of grape juice by yeast. It has an alcohol content between 11-14% typically. Fortified wines contain additional alcohol while dessert wines are sweetened. The fermentation process converts sugar in grape juice to alcohol and carbon dioxide. Proper sterilization and cleaning is important to avoid wine making problems like corkiness, soapiness, or stuck fermentation.
Rum is produced from sugarcane byproducts like molasses through fermentation and distillation. The main rum producing regions are Jamaica, Guyana, and Trinidad. Rum can be white, gold, or dark depending on the production method and aging. Some popular rum brands around the world include Bacardi, Captain Morgan, Appleton, and Havana Club.
The document discusses the basics of wine, including its definition as an alcoholic drink made from fermented grape juice. It then covers the different types of grapes and wines, such as red, white, rose, sparkling, dessert, and fortified. Specific grape varieties used to make different styles of wine are highlighted, like Cabernet Sauvignon, Pinot Noir, Chardonnay, and Riesling. The document also briefly discusses the winemaking process and basic rules for food and wine pairings.
Grapes are the world's number one fruit crop. Wine is made through the fermentation of grape juice and other fruits. The production process involves selecting and harvesting grapes, crushing them to extract juice, fermenting the juice into wine, and bottling the finished product. There are several types of wines including red, white, rosé, sparkling, and still wines. Red wines contain grape skins during fermentation which provide their color, tannins, and flavor profile.
Wine is fermented grape juice that can also be made from other fruits. The sugar in grapes is transformed into alcohol through a fermentation process carried out by yeast. Making wine involves several steps like picking grapes, pressing, fermentation, aging, filtering and bottling. Wines are broadly classified into table wines, fortified wines, aromatized wines and sparkling wines based on whether they are still or carbonated, and whether spirits are added.
Wine is fermented grape juice that comes in three categories based on alcohol content. The top wine producing countries are France, Italy, Spain, the US, and Argentina. Important factors in winemaking include location, soil, weather, grapes, and process. Red grape varieties like Pinot Noir, Grenache, Merlot, and Cabernet Sauvignon produce wines with flavors like cherry, plum, and blackberry. White varieties like Chardonnay, Sauvignon Blanc, and Riesling make wines tasting of apple, pear, and citrus. Pairing wine with food depends on acidity, tannins, and flavors.
This document discusses the classification, production, and types of alcoholic beverages, with a focus on wines. It covers the fermentation process, different wine varieties like red, white, sparkling and fortified wines. It also discusses viticulture including the grape, soil and climate needs for growing grapes, and the stages of grape growth. The final section summarizes the 10 step vinification process for turning grapes into wine.
Wine making involves 4 main stages: 1) Pressing the grapes to extract juice, 2) Fermentation where yeast converts sugar to alcohol, 3) Casking/aging in wooden barrels or tanks, 4) Bottling for further aging and consumption. Red wine involves fermenting with skins for color and tannins, while white and rose involve brief or no skin contact. Wine quality depends on grape variety, climate, soil, production methods, and aging. Flavors come from acids, tannins, esters, and maturation in barrels. Fortified wines like port have brandy added to halt fermentation and boost alcohol content.
This document provides an overview of wine, including its history, production process, popular grape varieties used, and different types of wines. It discusses that wine is made from fermented grape juice, with nearly all wines using Vitis vinifera grapes. Popular red grape varieties mentioned are Cabernet Sauvignon, Merlot, Pinot Noir, and Syrah. Popular white varieties include Chardonnay, Riesling, and Sauvignon Blanc. The document then describes different styles of wine, including red wines, white wines, rose wines, sparkling wines, and semi-sparkling wines.
Wine is made by fermenting crushed grapes, which releases sugars and allows yeast to produce alcohol. Grapes are harvested by hand or machine and crushed to extract juice, which undergoes primary fermentation with skins for red wine or separately for white wine. Secondary fermentation occurs in steel vats or oak barrels until the alcohol level reaches 14-15%, then wines are aged, bottled with corks, and ready for enjoyment.
This document provides an overview of wine tasting and evaluation. It discusses the major components of wine tasting including appearance, smell, taste, and final impressions. Specific aromas and flavors for different grape varieties and wine styles are outlined. The document also covers wine production methods for white, red, and rose wines. Basic wine information such as top wine producing countries and the ideal climate for grape growing are reviewed.
This document discusses fermented drinks and wine production. It begins by defining fermented beverages and classifying them, including wines, beers, spirits, and mixed drinks. The document then focuses on wine, discussing the materials used, particularly grapes, yeasts involved in fermentation, and factors that affect yeast fermentation like oxygen, temperature, pH, and sugar content. It also provides details on wine classification and the wine production process.
Rum originated from sugar cane cultivation and the process of refining sugar cane juice into molasses. Molasses fermented into an alcoholic beverage called rum. The Caribbean is the epicenter of rum production, with countries like Jamaica, Barbados, and Haiti producing distinct styles of rum in pot and column stills. Rum is generally classified into light-bodied white styles, medium-bodied golden styles, and full-bodied dark styles aged in oak. Popular rum cocktails include the Cuba Libre, Daiquiri, Mojito, and Pina Colada.
Rum is distilled from sugarcane byproducts like sugarcane juice, syrup, and molasses. It originated in Caribbean sugar plantations in the 17th century, where slaves distilled it. There are several styles - Puerto Rican rum is light-bodied and dry, distilled in a patent still. Jamaican rum is rich, full-bodied, and distilled in a pot still. Rum is used in mixed drinks and cocktails as well as flambéing desserts. Popular brands include Bacardi, Captain Morgan, and Appleton.
This presentation summarizes information about wine, including its history dating back 6000 BC in Egypt and Mesopotamia. It discusses different types of wine such as red, white, rose, sparkling, sweet, and fortified wines. The production process is outlined including harvesting grapes, crushing, fermentation, pressing, aging, filtering, and bottling. Popular grape varieties and wines are named for each type. End uses and local Bangladeshi suppliers of wine are also mentioned.
This document provides information on wine storage temperatures, opening wine bottles, and wine preservation. It recommends storing white and rosé wines at 10-12°C, medium-bodied reds at 17-18°C, and sweet wines and champagne at 6-8°C. For opening bottles, it advises keeping them on their sides in low light and away from direct heat. It discusses vacuum and nitrogen systems for preserving opened wine.
Rum is a distilled alcoholic beverage made from sugarcane byproducts like molasses or sugarcane juice. It originated in the Caribbean in the 17th century when slaves making sugar discovered they could ferment and distill molasses into alcohol. Rum has since played an important role in Caribbean and North American history and trade. There are several types of rum defined by aging and flavoring processes, including light/white, gold, dark, spiced, and flavored varieties.
This document discusses the proper selection and storage of wines. It begins by defining key terms like "banquet" and "canapés". It then has an activity where students match pictures of wines with their proper uses. The main uses discussed are sparkling wine for celebrations, white wine for fish and poultry, red wine for red meat, dessert wine after dinner, and sacramental wine for religious ceremonies. The document emphasizes storing wine horizontally, away from light and vibration, and at appropriate temperatures for each type. It concludes by assigning students to list types of glasses and their bartending uses.
This document provides information about grape cultivation, wine processing, and the global wine market. It discusses key aspects of grape cultivation including climate, soils, and viticulture practices. The winemaking process is described for both white and red wines. Conversion factors and technical parameters are also outlined. Different systems for wine labelling in France versus the United States are compared. Costs of planting vineyards are given for several countries ranging from $2,680 to $25,000 per hectare.
Viticulture has a long history in Europe, dating back thousands of years. It originated in eastern countries and spread westward with human migration. Greece has cultivated grapes and produced wine for over 4000 years, with evidence found on Crete from the 3rd century BC. Ancient Greeks considered wine an important part of their culture and many writers discussed viticulture. Vineyards were an important part of the economy and way of life. While viticulture declined at times under Ottoman rule and the wars of the early 20th century, it has rebounded and modern Greece has over 240 grape varieties cultivated across its diverse landscapes. The traditional methods still used today can produce high quality wines recognized globally.
This document provides an overview of wines including what wine is, how it is made, common grape varieties, wine terminology, tasting techniques, and different styles of wines such as sparkling wines, dessert wines, and fortified wines. It discusses the six most common grape varieties, the winemaking process of fermentation, common terminology used in wine tasting, how to properly taste wine, and styles of popular wines including Champagne, Port, Sherry, and more.
Here is a quick slide show about red wine. Learn what red wine is, how it is made, what to drink it with, and more. Read this today and sound way more experienced at your next dinner party. Enjoy!
Grape wine introduction for the class-okClaudia Guidi
Wine is made from the fermentation of grape juice by yeast. It has an alcohol content between 11-14% typically. Fortified wines contain additional alcohol while dessert wines are sweetened. The fermentation process converts sugar in grape juice to alcohol and carbon dioxide. Proper sterilization and cleaning is important to avoid wine making problems like corkiness, soapiness, or stuck fermentation.
Rum is produced from sugarcane byproducts like molasses through fermentation and distillation. The main rum producing regions are Jamaica, Guyana, and Trinidad. Rum can be white, gold, or dark depending on the production method and aging. Some popular rum brands around the world include Bacardi, Captain Morgan, Appleton, and Havana Club.
The document discusses the basics of wine, including its definition as an alcoholic drink made from fermented grape juice. It then covers the different types of grapes and wines, such as red, white, rose, sparkling, dessert, and fortified. Specific grape varieties used to make different styles of wine are highlighted, like Cabernet Sauvignon, Pinot Noir, Chardonnay, and Riesling. The document also briefly discusses the winemaking process and basic rules for food and wine pairings.
Grapes are the world's number one fruit crop. Wine is made through the fermentation of grape juice and other fruits. The production process involves selecting and harvesting grapes, crushing them to extract juice, fermenting the juice into wine, and bottling the finished product. There are several types of wines including red, white, rosé, sparkling, and still wines. Red wines contain grape skins during fermentation which provide their color, tannins, and flavor profile.
Wine is fermented grape juice that can also be made from other fruits. The sugar in grapes is transformed into alcohol through a fermentation process carried out by yeast. Making wine involves several steps like picking grapes, pressing, fermentation, aging, filtering and bottling. Wines are broadly classified into table wines, fortified wines, aromatized wines and sparkling wines based on whether they are still or carbonated, and whether spirits are added.
Wine is fermented grape juice that comes in three categories based on alcohol content. The top wine producing countries are France, Italy, Spain, the US, and Argentina. Important factors in winemaking include location, soil, weather, grapes, and process. Red grape varieties like Pinot Noir, Grenache, Merlot, and Cabernet Sauvignon produce wines with flavors like cherry, plum, and blackberry. White varieties like Chardonnay, Sauvignon Blanc, and Riesling make wines tasting of apple, pear, and citrus. Pairing wine with food depends on acidity, tannins, and flavors.
This document discusses the classification, production, and types of alcoholic beverages, with a focus on wines. It covers the fermentation process, different wine varieties like red, white, sparkling and fortified wines. It also discusses viticulture including the grape, soil and climate needs for growing grapes, and the stages of grape growth. The final section summarizes the 10 step vinification process for turning grapes into wine.
Wine making involves 4 main stages: 1) Pressing the grapes to extract juice, 2) Fermentation where yeast converts sugar to alcohol, 3) Casking/aging in wooden barrels or tanks, 4) Bottling for further aging and consumption. Red wine involves fermenting with skins for color and tannins, while white and rose involve brief or no skin contact. Wine quality depends on grape variety, climate, soil, production methods, and aging. Flavors come from acids, tannins, esters, and maturation in barrels. Fortified wines like port have brandy added to halt fermentation and boost alcohol content.
This document provides an overview of wine, including its history, production process, popular grape varieties used, and different types of wines. It discusses that wine is made from fermented grape juice, with nearly all wines using Vitis vinifera grapes. Popular red grape varieties mentioned are Cabernet Sauvignon, Merlot, Pinot Noir, and Syrah. Popular white varieties include Chardonnay, Riesling, and Sauvignon Blanc. The document then describes different styles of wine, including red wines, white wines, rose wines, sparkling wines, and semi-sparkling wines.
Wine is made by fermenting crushed grapes, which releases sugars and allows yeast to produce alcohol. Grapes are harvested by hand or machine and crushed to extract juice, which undergoes primary fermentation with skins for red wine or separately for white wine. Secondary fermentation occurs in steel vats or oak barrels until the alcohol level reaches 14-15%, then wines are aged, bottled with corks, and ready for enjoyment.
This document provides an overview of wine tasting and evaluation. It discusses the major components of wine tasting including appearance, smell, taste, and final impressions. Specific aromas and flavors for different grape varieties and wine styles are outlined. The document also covers wine production methods for white, red, and rose wines. Basic wine information such as top wine producing countries and the ideal climate for grape growing are reviewed.
This document discusses fermented drinks and wine production. It begins by defining fermented beverages and classifying them, including wines, beers, spirits, and mixed drinks. The document then focuses on wine, discussing the materials used, particularly grapes, yeasts involved in fermentation, and factors that affect yeast fermentation like oxygen, temperature, pH, and sugar content. It also provides details on wine classification and the wine production process.
Rum originated from sugar cane cultivation and the process of refining sugar cane juice into molasses. Molasses fermented into an alcoholic beverage called rum. The Caribbean is the epicenter of rum production, with countries like Jamaica, Barbados, and Haiti producing distinct styles of rum in pot and column stills. Rum is generally classified into light-bodied white styles, medium-bodied golden styles, and full-bodied dark styles aged in oak. Popular rum cocktails include the Cuba Libre, Daiquiri, Mojito, and Pina Colada.
Rum is distilled from sugarcane byproducts like sugarcane juice, syrup, and molasses. It originated in Caribbean sugar plantations in the 17th century, where slaves distilled it. There are several styles - Puerto Rican rum is light-bodied and dry, distilled in a patent still. Jamaican rum is rich, full-bodied, and distilled in a pot still. Rum is used in mixed drinks and cocktails as well as flambéing desserts. Popular brands include Bacardi, Captain Morgan, and Appleton.
This presentation summarizes information about wine, including its history dating back 6000 BC in Egypt and Mesopotamia. It discusses different types of wine such as red, white, rose, sparkling, sweet, and fortified wines. The production process is outlined including harvesting grapes, crushing, fermentation, pressing, aging, filtering, and bottling. Popular grape varieties and wines are named for each type. End uses and local Bangladeshi suppliers of wine are also mentioned.
This document provides information on wine storage temperatures, opening wine bottles, and wine preservation. It recommends storing white and rosé wines at 10-12°C, medium-bodied reds at 17-18°C, and sweet wines and champagne at 6-8°C. For opening bottles, it advises keeping them on their sides in low light and away from direct heat. It discusses vacuum and nitrogen systems for preserving opened wine.
Rum is a distilled alcoholic beverage made from sugarcane byproducts like molasses or sugarcane juice. It originated in the Caribbean in the 17th century when slaves making sugar discovered they could ferment and distill molasses into alcohol. Rum has since played an important role in Caribbean and North American history and trade. There are several types of rum defined by aging and flavoring processes, including light/white, gold, dark, spiced, and flavored varieties.
This document discusses the proper selection and storage of wines. It begins by defining key terms like "banquet" and "canapés". It then has an activity where students match pictures of wines with their proper uses. The main uses discussed are sparkling wine for celebrations, white wine for fish and poultry, red wine for red meat, dessert wine after dinner, and sacramental wine for religious ceremonies. The document emphasizes storing wine horizontally, away from light and vibration, and at appropriate temperatures for each type. It concludes by assigning students to list types of glasses and their bartending uses.
This document provides information about grape cultivation, wine processing, and the global wine market. It discusses key aspects of grape cultivation including climate, soils, and viticulture practices. The winemaking process is described for both white and red wines. Conversion factors and technical parameters are also outlined. Different systems for wine labelling in France versus the United States are compared. Costs of planting vineyards are given for several countries ranging from $2,680 to $25,000 per hectare.
Viticulture has a long history in Europe, dating back thousands of years. It originated in eastern countries and spread westward with human migration. Greece has cultivated grapes and produced wine for over 4000 years, with evidence found on Crete from the 3rd century BC. Ancient Greeks considered wine an important part of their culture and many writers discussed viticulture. Vineyards were an important part of the economy and way of life. While viticulture declined at times under Ottoman rule and the wars of the early 20th century, it has rebounded and modern Greece has over 240 grape varieties cultivated across its diverse landscapes. The traditional methods still used today can produce high quality wines recognized globally.
The document provides an overview of Spanish wines, including descriptions of various DO regions and classifications. It examines 8 Spanish wines in detail, covering their grapes, producers, aging categories, colors, aromas, and flavors. The wines showcase styles from Spain's major regions like Rioja, Ribera del Duero, Penedès, and Málaga.
Wine is an alcoholic beverage made through the fermentation of grapes which has been produced for thousands of years. Various types of grapes are used to make different styles of wine, which are made through processes like fermentation and aging. Wine is enjoyed in many cultures and contexts, stored long-term in cellars, and also comes in options like box wines for easier transportation and storage.
This document discusses red and white wine production and the winemaking process. It explains that v/v refers to volume/volume ratios when mixing liquids and provides examples. It also outlines the principal microbial genera involved in winemaking like yeast and notes that yeast plays a key role in the fermentation process that converts grape sugars into alcohol.
This document provides an overview of the contents and structure of a foundation wine course. The course aims to introduce participants to wine appreciation and selection. It is divided into 6 sessions covering topics like winemaking, major wine regions, food and wine pairing, and practical tasting exercises. Each session includes theoretical information, video clips, and a guided tasting. The introductory session outlines the origins and definitions of wine, factors that influence wine styles, common grape varieties, and teaches participants how to properly taste wine.
1. The seminar aims to present homemade fruit wine processing and demonstrate how to make fruit wine at home. Fruit wines can be made from local fruits like bignay, duhat, mango, and guyabano to generate income.
2. The processing involves washing, juicing, adding sugar and yeast, primary fermentation, racking, secondary fermentation, stabilizing, bottling, and aging for 6 months.
3. A simple cost analysis showed an initial investment of 1,292 pesos with a potential profit of 1,223 pesos from selling 12 bottles of mango wine, making it a viable small business.
‘Cider wine production using different yeast strains & comparing their efficiency, testing their antimicrobial activity towards E.coli’ fortification with honey for increasing vit b content and helping initial clarification. project author :Ritwik Bhatatcharya, MSc Food technology, BSc (hons)Microbiology. Done as part of Final smseter research project from Punjabi university , Patiala.wokring in QC(wine).Prodcution(FMCG), R&D. check website www.indobrews.com for more information,
Email us at brewindo@gmail.com
Tannins are high molecular weight phenolic compounds that can precipitate proteins. They are classified as hydrolysable tannins, condensed tannins, and complex tannins. Tannins are found in plants and have properties such as astringency. They have traditional medical uses as styptics and protectants. Tannins also have economic importance in industries like leather production and ink manufacturing.
The document discusses different types of tannins, their properties, classification, and examples. It describes three specific types of tannins - Hamamelis, Catechu, and Nutt gall - including their botanical origins, constituents, and uses. Tannins are polyphenolic compounds that occur in plants and can precipitate proteins. They are classified as hydrolysable, condensed, or complex based on their chemical structure and properties.
This document provides an outline for Linda Donovan's 2010 Home Winemaking Class. The class will cover the full process of making 5 gallons of white and red wine from grape harvesting to bottling. It will include topics like determining grape ripeness, adjusting must, fermentation techniques for white and red wine, aging, analysis, and finishing processes. Students will learn about vineyard practices, wine chemistry fundamentals, and hands-on winemaking skills over the course of the class.
Wine making involves 4 main stages: 1) Pressing the grapes to extract juice, 2) Fermentation where yeast converts sugar to alcohol, 3) Casking/aging in wooden barrels or tanks, 4) Bottling for further aging and consumption. Red wine involves fermenting with skins for color and tannins, while white and rose involve brief or no skin contact. Wine quality depends on grape variety, climate, soil, production methods, and aging. Flavors come from acids, tannins, esters and maturation. Fortified wines like port have brandy added to halt fermentation and boost alcohol content.
Vinegar is derived from the French word for "sour wine" and contains about 5% acetic acid. It is produced through a process of alcoholic and acetic fermentation of substances containing sugar or starch. The document discusses the production of various types of vinegar including brewed, fruit, potato, malt, spiced, honey, and spirit vinegars. It describes the two-step fermentation process involving alcoholic fermentation by yeast to produce alcohol, followed by acetic fermentation by acetic acid bacteria to convert the alcohol into acetic acid and produce vinegar. Common uses of vinegar include for cooking, cleaning, and some medical purposes. Problems in vinegar production can arise from wine, lactic acid bacteria,
This document provides information about Sunil Kumar, including that he is a research scholar and faculty member in food production at the Institute of Hotel and Tourism Management at Maharshi Dayanand University in Haryana, India. It also lists his contact information and links to his LinkedIn, Facebook, and personal webpage. The rest of the document consists of pop quiz questions about alcoholic beverages and modules on the theory and production of beer and various types of spirits.
Fruit wines are now widely accepted, consumption and production is up and quality is increasing quickly. This is all excellent news and constitutes a literal revival of the industry and potentially turning India into a leader of quality fruit wine production.
wine production
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or spirits) include mead, made by fermenting honey and water, and kumis, made of fermented mare's milk.
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or spirits) include mead, made by fermenting honey and water, and kumis, made of fermented mare's milk.
Wort boiling serves several key purposes in the brewing process. It sterilizes the wort, stops enzymatic action, and concentrates and clarifies the wort. Various reactions also occur during boiling, including isomerization of bitter substances from hops, removal of undesirable volatile compounds, and reduction of wort pH and nitrogen levels. Boiling time, temperature, evaporation rate, and copper design all impact the outcomes of wort boiling.
Wine is produced by fermenting fruits, mostly grapes or honey. Red wine is made from red or purple grapes and gets its color from grape skins. White wine is made from white grapes or grape juice without skins.
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2010 advanced winemaking class
1. 2010 Home Winemaking Class
Advanced Topics
Linda Donovan
541.621.1589
lindasuedonovan@aol.com
2. Introduction
UCD Grad
Making Wine for 19 years
In Rogue Valley for 10 years
Started Pallet Wine Company in Medford
This class will walk you through the process of making 5
gallons of finished (drinkable) wine while addressing
advanced topics and analysis.
3. Class Outline
Grape Development and Composition
Grape pests and identification
Grape and Must handling procedures - adjustments
Winemaking Procedures
Microbiology
Fining and Filtering
Stabilization
Oak and Winemaking
Analysis Techniques
Tasting – good and bad wines
4. Grape Development
Better grapes = better wine
Berry undergoes rapid cell division and acid accululates
Growth rate decreases and the berry “rests”
Veraison: Sugar (sucrose) translocated into the fruit, acids
degrade and color begins to appear. Berry expands, flavor and
aroma compounds build up.
Berry begins to dehydrate due to water loss and sugars/acids
get concentrated.
5. Sugars in Grapes
Unusual, high levels of sucrose for fruit
Glucose (6-carbon sugar) and Fructose (5-carbon sugar)
Early= higher levels of glucose than fructose
Mid = 1:1 ratio
Late = higher levels of fructose than glucose
Fructose much sweeter than glucose
Yeast have a harder time with fructose (over ripe fruit)
Can differ by variety ( Chardonnay is an example of high fructose variety)
6. Acids in Grapes
L-Tartaric and L- Malic = 90% of acid in grapes
Tartaric uncommon in plants, malic is common
More vigor = reduced acid and higher pH
Acids increase in concentration until veraison, then decrease as
sugar accumulates. Malic decreases more rapidly in warm
climates.
Cool climate = higher acid at same sugar concentration as warm climate.
Hot climate = no malic acid at harvest
High Tartaric acid varieties = Reisling
High Malic acid varieties = Malbec and Pinot noir
7. Tartaric acid exists as a free acid (initially) and, over time,
combines with cations predominately K+. Can combine
with Ca++ and form a salt = calcium tartrate.
Sticks to equipment
Can change pH and TA
Good to know levels of Malic Acid at grape stage to aide with
MLF decisions
8. Phenolics
In white grapes, lower total phenolics and no anthocyanins
(color)
In red grapes, phenolics very significant group of organic
compounds
Color of wine
Taste
Aging properties
Most phenolics (red and white grapes) are in skins, some in
seeds
More concentrated in cooler climates
9. Cultural and Climatic Influences
Any factor affecting grapevine growth and health will influence
ripening.
HighYield
Increase may reduce the ability of the vine to mature the fruit or it’s potential
to produce subsequent crops.
In France, yield is viewed so important to quality, maximums have been set
for Appellation Control regions.
Can be “offset” with improved fertilization, irrigation, pest control, etc.
Low Yield
Not necessarily improve quality
Prolong shoot growth and leaf production
Increase shading
Depress acidity
Produce larger berries = skin: flesh ratio
10. Sunlight
Single most important climatic factor affecting berry
development.
Promotes anthocyanin synthesis
Essential for flavonol synthesis (phenolics- tannins)
Grassy, vegetative and herbaceous aromas are reduced by sun
exposure.
Sauvignon blanc, Semillon, Cabernet franc
18. Concerns of Making Wine from Mold Infected Fruit
Risk of moldy or compost type aromas
Aroma loss or alteration
Rapid must oxidation
Problematic Fermentations due to infection
Alteration of must color (browning)
20. Grape and Must Handling-
Adjustments
White Wine:
Sugar 22-24 degrees Brix
Titratable Acid = 6.5 – 8 g/L
pH less than 3.6
Red Wine:
Sugar 23 – 25 degrees Brix
Titratable Acid = 6 – 7.5 g/L
pH less than 3.7
21. Sugar Adjustments
ºBrix * .55 = final % alcohol
Want over 12% alcohol for stability
Want less than 15% to ensure fermentation completeness
Need to adjust:
To bring sugars down:
C1V1 + C2V2 = C3V3
C = CONCENTRATION
V = VOLUME
Diluting sugars also dilutes acids and flavors – correct for acid
22. To bring sugars up:
Add sugar- sucrose (table sugar) beet or cane is fine -
The formula to use is:
S=0.125(v)(B-A)
Where S = the amount of sugar in pounds to add
0.125 = the amount of sugar in pounds needed to raise 1
gallon of juice 1 Brix degree
v = the volume of juice in gallons
B=desired final Brix value in degrees (usually 22)
A=current measured Brix value in degrees
For example: Your juice measures 17.5 ° Brix, and you have 10
gallons of juice.
You want a final Brix of 22 °. So,
S=0.125(10)(22-17.5) or S=5.625 lbs.
This means you need to add just less than 6 pounds of sugar
to your juice prior to fermentation to get the desired Brix
level.
23. Acid Adjustment
To bring acid up:
Add tartaric acid in g/L
1 g/L tartaric acid increases TA by 1 g/L
To bring acid down:
Add potassium carbonate
.62 g/L will reduce TA by 1 g/L
24. pH adjustment
No “formula”
Variety, vintage and buffering capacity
1g/L raise in TA lowers pH by .1
Important for picking decisions
25. Nitrogen Adjustments
Important for yeast metabolism
Amino acids
Especially for compromised grapes
Added as ammonia (DAP)
Added as Superfood™
Fermaid K™
Contain yeast hulls, ammonia and vitamins
Does have sensory considerations
Referred to as Free alpha Amino Nitrogen or FAN
Need to supplement when levels fall below 140 mg/L
Can add 100 mg/L without testing
26. Enzymes
Pectic Enzymes
Break down pectins in skins and help with pressing
Release flavors in skins
Color X
Settling
Filtering
27. Add Sulfur Dioxide (SO2)
Kills “bad” bugs
Our yeast not as sensitive
Prevents browning
Protects juice and wine
Expressed in ppm
We will add 45 ppm to our juice using Campden tablets
1 tablet per gallon = 75ppm increase
5 gallons at 0ppm = add 3 tablets
28. Using Potassium Metabisulfite:
ppm increase * liters / 576 = grams of KMBS to add
Using a 6 % solution:
= 6 grams per 100 mls
= 60 grams per Liter
= 60,000 mg per Liter
Volume to adjust * increase/solution
29. Sulfur Dioxide = SO2
Widely used in food and wine industries
Chemical antioxidant and inhibitor of microbial activity
Prevents browning
Several compounds bind with SO2
Acetaldehyde
Sugars
Pigments
30. Bound vs. Free SO2
SO2 in wine occurs in two forms (species) bound and free
Sum of Bound and Free = total SO2 (legal limits for)
Rate of binding of SO2 is:
pH dependent
Temperature dependent
Wine dependent
Bound SO2
Constantly increasing over time
Free SO2
Constantly decreasing over time
31. Molecular SO2
Most important antimicrobial agent
Within the pH range of wine and juice, the amount of free
sulfur dioxide in the molecular form varies considerably.
Most winemakers aim for a .5 - .8 mg/L molecular form.
DEPENDS ON pH
Can be estimated using free SO2 measurements
33. Pressing first
Transfer and sort grape clusters into press
No leaves
No moldy grapes
Spiders. Earwigs and dirt = OK
Press grapes until as dry as possible into two clean 5 gallon
buckets
Press slowly – too slow= low yield, too hard= bitter tannins from
seeds, stems and skins
Make adjustments now
34. Settling
Keep as cool as possible
Allow to settle overnight in cool place- don’t move around
Rack clear juice into 5 gallon carboy plus other glass
container- fill ¾ full only!
Put fermentation lock, breather cap on top.
35. Add Yeast
For white wine, we are using Champagne yeast
Need to hydrate and acclimate yeast
Wait a couple days to see bubbles
Monitor Brix and temps- temps go up fast!
Smell often
Will get very frothy
Keep clean
Top up container (s) near end of fermentation 0Brix
Keep flies out but let gas out- can explode if sealed
36. Allow to finish and age
When wine is “dry” , or when wine tastes good to you= time
to stop and protect wine.
Will begin to clarify
No CO2
No Air!
No heat
37. If wine is “done”
Rack off solids
Add SO2 at a rate of 50 ppm
Top carboy
Replace breather bung with a solid bung
Keep cool
Start thinking about bottling!!!
38. Stabilize prior to bottling
Tartrates will precipitate and form “wine diamonds”
Proteins will form a haze
Tartaric acid stabilization= get wine cold for 2 weeks (32
degrees F) and allow process to happen in carboy and not in
bottle
Proteins need a little bentonite to pull them out of solution
Just for looks of a clear wine
Add about 10 grams of bentonite and allow to settle.
Rack once more and bottle
39. Ageing, Stylistic Options and Finishing
Oak Chips – use carefully
Sur Lies (on lees) stylistic
Blending
More acid/Less acid
ML Fermentation
Bacterial Fermentation
Malic acid to Lactic Acid
Stabilizes the wine
Creates Butter Flavors
pH, temp and competition issues
40. If wine is sweet or not through ML,
must filter to avoid fermentation in
bottle.
Or drink it fast!!
Check S02 once more and make additions based on pH
41. SO2 and pH
Low pH requires much less sulfur dioxide (SO2) to be
“protected”
pH 3.1 = 15 ppm
pH 3.3 = 20 ppm
pH 3.5 = 25 ppm
pH 3.7 = 35 ppm
pH 3.9 = 40ppm
This is the amount of SO2 that is present at bottling
Will lose a lot while transferring into bottles
42. Bottling
Transfer wine into clean glass (rack)
Use Nitrogen to displace air in bottle
Avoid Oxygen!!
Closure
Capsule
Label
44. Process
Pick
Destem
Into fermenter
Adjust sugar, acid… if necessary
Keep warm
Add yeast
Hydrate like white wine
Begin to monitor
45. Punch Down
Keep Cap wet and clean
Distribute Heat
Allow air in
Extract tannins
Not too much
Taste often
46. Press
Drain wine first
Transfer skins and seeds to press
Gently press
Wine will be sweet
Wine will be tannic
Add press wine back to free run
47. Allow wine to settle
Rack off heavy solids
Continue to monitor
Will begin second fermentation (naturally)
Keep warm and topped up
Smell often
Add a little oak
Allow to age until it tastes good!
48. Finishing and bottling Wine
When wine is “ready”
Blending
Fining – if too bitter
Egg whites
Milk
Gelatin
Stabilize tartaric acids
Know your pH and adjust SO2 accordingly
49. Next Time:
Microbiology
Fining and Filtration
Stabilization
Oak and winemaking
Analysis Techniques
Tasting!!!!
50. Microbiology
Yeast –
Good
Wild vs. Engineered
Bacteria
Good
Bad
Acetobacter
Lactic acid bacteria
Mold – problem in beginning
Other - EtOH
51. Fining and Filtering
Process of clarifying and purifying
Added to the wine settles to bottom
Reacts with substance being removed
Each fining operation should be proceeded by bench trial
Can remove several compounds (flavor)
Can contaminate wine by addition
Can result in wine loss (additional racking)
52. Gelatin
Reduce tannin in astringent reds
Reacts with tannins through hydrogen bonding
Dose rate of .05 to .15 grams per Liter
Very easy to work with
Hydrate in water and stir into wine
53. Isinglass
Made from the swim bladder of certain fish
Made almost entirely of collagen
Very strong + charge to bind with - tannins
Used to remove phenolics and bitter tannins
Rather difficult to prepare but great results
Brilliant and soft finish
Rates of .02 to .1 gram per Liter
54. Milk and Casein
Traditional for white wines to remove bitterness, harshness,
off flavors and lightening color
Skim milk (or need to remove the surface cream)
Powdered milk
Rate of up to about 1%
Casein needs to be made alkaline prior to adding to an acidic
wine.
Dissolve casein in half its weight in potassium carbonate
Rate of about .05- .3 grams per Liter
55. Egg-white or albumen
Used to remove harsh tannins
Very popular method
Break eggs into aluminum bowl and add a pinch of salt. Wisk
eggs (not too foamy) and pour into mixing wine.
Usual dose is one to three eggs per 200 liters of wine.
56. PVPP
Poly-vinyl -poly –pyrrolidone
Synthetic material
Used in white wines to adsorb phenolics
Used to correct for pinking and browning
Insoluble in wine
Very $$
.2 to .5 grams per liter
57. Fining trials
Use a bench trial to determine rate
6% solution
100 mls of wine to treat
61. Measuring Sugar
Refractometer
Measures the bending of light
Use until alcohol is produced
Cost about $30 (look on eBay)
Great to take into the vineyard
Hydrometer
Measures specific gravity – how thick
Different scales
Brix scale = -2 to 30
Need about 150 mls per test (can pour juice back into
fermenter)
62. Sugars
CliniTestTablets
Easy to use- made to measure sugar in urine
Very accurate in white wine
Red wine needs to be decolorized for easier reading
Use carbon or pvpp
.5 mls of sample (5 drops) and 1 pill. Sample gets hot when
reaction occurs.
Orange= sweet
Blue = dry
63. pH
Test strips range from 2.5 – 4.5
Small hand held = $20
Important to know pH
64. Titratable Acidity (TA)
Acid test kits
Reported in g/L or g/100ml
6.5 g/L or .65g/100 ml
Important to degas sample
65. SO2
Tirets test kits at Grains Beans etc.
Nielson Research Corporation
245 South Grape Street
Medford, OR 97501
(541)770-5678
66. Malo Lactic Fermentation
Will stall if wine gets too cold and finish in the spring
Will see bubbles in wine while fermenting
Should take about 8 weeks to complete
Can test with paper chromotography
68. Making a Port Style wine
Eliminates the need for filtering
Alcohol protects against microbe growth
Use same formula as sugar dilution:
C1V2 = C2V2
C= concentration (sugar or alcohol)
V = Volume
69. Adding sugar and alcohol
If wine is “ dry” add about 6 pounds of sugar to 5 gallons of
wine (add less if wine is a bit sweet)
Add about ½ gallon of high proof alcohol
C1V1 + C2V2 = C3V3