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Lecture 3 Wine Production part1
This document provides information about wine production from grapes and other fruits. It discusses the types of grapes and other materials used, such as yeast, and the processing technology involved. The document also covers the history of winemaking, classification of different wine types, health effects of wine, and global grape production statistics.
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Lecture 3 Wine Production part1
- 1. 12/29/2013 1 PhamVan Hung PhD Wineproduction PhamVan Hung, PhD Department of FoodTechnology School of Biotechnology, International University About this lectures Introduction Materials Grape Other fruit Yeast Processing technology Processing chain Equipments Wine quality Introduction What is wine? Wine is an alcoholic beverage made from the fermentation of unmodified grape juice. It can also be made from other fruits or flowers You can make wine from almost any organic substance that contains sugar and water typically found in fruits and vegetables. The history of wine Wine first consumed in Persia around 5000-6000 BC Vitis vinifera (common grape vine) is native to the region between the Black and Caspian seas just to the northwest of Iran. Winemaking using grapes may have begun here and moved south.
- 2. 12/29/2013 2 The history ofwine Winemaking from grapes began in 3000 BC. Egyptians and the Phoenicians produced wines from grapevines cultivated specifically for that purpose. Wine was an essential part of meals and celebrationsp of the Egyptian aristocracy. Wine was given to the dead to enjoy in the afterlife. By 2000 BC, wine was an important part of Greek life. In 1000 BC, winemaking came to the Mediterranean. Wine occupied a large place in Greek society. Grape motif in an Egyptian tomb B. Lehane, Power of Plants, McGraw Hill. New York. 1977 Wine today North America rivals Europe as a winemaking region. Global competition Keeps prices competitive Gives consumers access to multitude of quality wines fWorldwide focus on quality improvement Standardization of taste and styles Removal of lesser-known traditional varieties Increased growing of international varietals Movement to make wines with little bottle aging required Consolidation of many winemaking companies Wines around the world are more homogenous. Classification Red or white wine Rosé wine Table wine whitewhite red rosé Sparkling wines Dessert wine Fortified wine Cooking wine still sparkling
- 3. 12/29/2013 3 Red wine Red wineis made from red (or black) grapes But its red color is received by a process called maceration whereby the skin is left in contact with the juice during fermentation White wine White wine can be made from any color of grape As the skin is separated from the juice during fermentation Rosé wine A white wine made from a very dark grape may appear pink, "rosé" or "blush" Table Wine Table wines may have an alcohol content that is no higher than 14% in the U.S In Europe, light wine must be within 8.5% andp g 14% alcohol by volume As such, unless a wine has more than 14% alcohol, or it has bubbles, it is a table wine or a light wine
- 4. 12/29/2013 4 Table Wine Table winesare usually classified as "white," "red," or "rosé," depending on their colour In Europe 'vins de table' (in French)vins de table (in French) 'vino da tavola' (in Italian) 'vino de mesa' (in Spanish) which translate to 'table wine' in English are cheaper wines that often on the label do not include the information on the grape variety used or the region of origin Sparkling Wines Sparkling wines such as champagne, contained carbon dioxide which is produced naturally fromproduced naturally from fermentation or force- injected later Sparkling Wines To have this effect, the wine is fermented twice once in an open container to allow the carbon dioxide to escape into the airp a second time in a sealed container, where the gas is caught and remains in the wine Dessert wine Dessert wines range from slightly sweet (with less than 50 g/L of sugar) to incredibly sweetto incredibly sweet wines (with over 400 g/L of sugar)
- 5. 12/29/2013 5 Fortified Wine Fortified winesare often sweeter, and generally more alcoholic wines Have had their fermentation processp stopped by the addition of a spirit, such as brandy Or have had additional spirit added after fermentation Cooking Wine Cooking wine or Cooking sherry refers to inexpensive grape wine or rice wine (in Chinese and other East Asian cuisine) It is intended for use as an ingredient in foodIt is intended for use as an ingredient in food rather than as a beverage Cooking wine typically available in North America is treated with salt as a preservative and food coloring Wine components Water Alcohol Organic acids tartaric acidtartaric acid malic acid succinic acid lactic acid citric acid acetic acid Nutrition of wine Nutritional value of red table wine Nutritional value per 100 g (3.5 oz) Energy 355 kJ (85 kcal) Carbohydrates 2.6 g - Sugars 0.6 g Fat 0.0 g Protein 0.1 g Alcohol 10.6 g 10.6 g alcohol is 13%vol., 100 g wine is approximately 100 ml (3.4 fl oz.), Sugar and alcohol content can vary. Source: USDA Nutrient Database
- 6. 12/29/2013 6 Health Effects Abstainers andheavy drinkers have an elevated risk of heart disease While moderate drinkers have a lower risk R d i i h lth b fitRed wine may possess superior health benefits Why Red Wine is Better A chemical called resveratrol is thought to be at least partly responsible for red wines' health benefits R d i f S th W t F d S di iRed wines from South-West France and Sardinia Italy have been found to have the highest levels of procyanidins the compounds in grape seeds responsible for making red wine good for the heart The health effects of wine Resveratrol Found largely in in the skins of red grapes Effective antioxidant Inhibits lipid peroxidation of lipoprotein Protects cells against lipid peroxidation Prevents cardiovascular disease and cancer Possible explanation of „French paradox“ -the low incidence of heart disease among the French people,who eat relatively high-fat diet Global grape production
- 7. 12/29/2013 7 World production ofwine Top 10 wine producers Global wine consumption Top 10 wine consumers
- 8. 12/29/2013 8 Materials for makingwine Definition… Grape (grap),n. derived from an Old French word "grape," meaning "bunch" or "cluster"; also a kind of hook Grapes cluster ; also a kind of hook used to harvest grapes. Compare to the English word "grapple." Grape flowers and fruits, Vitis vinifera, Vitaceae Vineyards near Lausanne, Switzerland
- 9. 12/29/2013 9 Varieties of Grapes Grapescome in three basic colors: green (sometimes called white), red and blue-black. More than 50 kinds of grapes are currently ing p y production. Each variety has its own distinct color, taste, texture and history. Varieties of Grapes Perlette The first grape of the season, the Perlette is li ht i l l tlight in color - almost frosty green with a translucent cast; the berries are almost round. Perlette means "little pearl" in French. Varieties of Grapes Sugraone The Sugraone berry is bright green and elongated.The fruit offers a light, sweet flavor and a distinctive crunch. Varieties of Grapes Thompson Seedless Almost everyone is familiar with this grape's light green color oblonglight green color, oblong berries, and sweet, juicy flavor.The variety may have originated in southern Iran.
- 10. 12/29/2013 10 Varieties of Grapes Calmeria Thisgrape carries the nickname "lady fingers," so called for its elongated, light-green and delicately sculpted berries.A winter treat, this seeded grape has a mild, sweet flavor with an unforgettable tang. Varieties of Grapes Flame Seedless The result of a cross betweenThompson Seedless, Cardinal and several other varieties, the Flame Seedless is a round, crunchy, sweet grape with a deep-red color. Varieties of Grapes Red Globe The large, remarkable clusters of the Red Globe contain plum-size seeded berries.The Red Globe is popular for both eating and decorating during the holiday season. Varieties of Grapes Ruby Seedless Grown commercially in the San JoaquinValley (California) since 1968, the Ruby Seedless is a deep-red, tender-skinned grape.
- 11. 12/29/2013 11 Varieties of Grapes Emperor Large,deep-red clusters and a lasting flavor characterize this seeded variety that was first planted in California in 1863. Varieties of Grapes Beauty Seedless Originating in Davis, California, this firm, bl i h bl k hbluish-black grape has a spicy taste and a tender flesh. Beauty Seedless ripens very early and shows a distinctive blue- green foilage. Varieties of Grapes Exotic Born in 1947 in Fresno, California, Exotic's berries are plump and juicy and grow in long, beautiful clusters.A cross between the red Flame Tokay and the Ribier, this seeded grape is crisp and mild in flavor. Varieties of Grapes Ribier This dark blue-black seeded grape crossed the Ch l f O lChannel from Orleans, France, in 1860.The skins are firm and the taste is mild.
- 12. 12/29/2013 12 Varieties of Grapes FantasySeedless These blue-black sweet berries are oval, thin- skinned and firm Fantasy'sskinned and firm. Fantasy s conical clusters have medium-sized berries with pale green flesh and a mellow flavor. Varieties of Grapes Marroo Seedless Originating in Australia, the Marroo Seedless is a cross between the Carolina Blackrose and the Ruby Seedless. Bluish-black in color, the medium-large berries are firm and juicy with a mellow flavor. Varieties of Grapes Niabell This Concord-type variety features thick-skinned, round berries ranging inround berries ranging in color from purple to black with an earthy, rich flavor. Berry structures Stalks contain tannins that may give a bitter taste to the wine. Skins contain colouring matters, aroma compounds, flavour constituents and tannins. The outside waxy layer with its whitish hue is called bloom. The pulp or flesh contains juice. Pips or seeds vary in size and shape according to grape variety containing bitter oils and hard tannins.
- 13. 12/29/2013 13 Berry Expansion DuringRipening Berry Growth goes through 3 stages Stage 1 Rapid Growth Stage 2 Lag PhaseStage ag ase Stage 3 Resumed Growth and Maturation During ripening the berry is expanding Veraison (softening and coloration) begins at stage 3 Berry Growth During Ripening Sugar and Organic Acids Primary compounds of interest are sugar and organic acids (sweet and sour). As grape ripens it accumulates sugar Rapid sugar accumulation starts at veraisonRapid sugar accumulation starts at veraison OrganicAcids decline during ripening Decline is due to dilution and respiration. ClimaticVariation changes sugars and organic acids Hot Climate: High sugar LowAcid Cool Climate: Low sugar HighAcid Sugar and Organic Acids during Ripening
- 14. 12/29/2013 14 Nutritional value Grapes areabout 80 percent water Grapes also add fiber to the diet. Red grapes are rich in quercetin, a newly discovered anticancer agent that the University of California tab studies have shown can suppress malignant cells before they form tumors. The mineral "boron" (found in apples, grapes, grape juice and raisins) may retard bone loss in women after menopause. Also, boron helps women on ERT (estrogen replacement therapy) keep the estrogen in their blood longer. Nutritional value Amounts Per Serving % DailyValue* Calories 90 Calories from Fat 10 Total Fat og Sodium 0mg 0% Potassium 270mg 8%Potassium 270mg 8% Total Carbohydrate 24g 8% Dietary Fiber 1g 2% Sugars 23g Protein 1g VitaminA 2% Vitamin C 25% Calcium 2% Iron 2% Yeasts in wine making