some grape wine background copyright f. gadek 04/18/2003 1 topic – some background “ some...

SOME GRAPE WINE BACKGROUND

COPYRIGHT F. GADEK 04/18/2003

1

TOPIC –

“ SOME BACKGROUNDSOME BACKGROUNDINFORMATION ONINFORMATION ONGRAPES & WINE GRAPES & WINE “

{ NOTE – NO PICTURES TO KEEP SIZE OF PRESENTATION SMALLER }

SCIENCE, TECHNOLOGY & SOCIETY { “STS” }

BYFRANK J. GADEK, PH.D.



2

NEED TO “VERY PRECISELY” DEFINE TOPIC SO PROGRESS CAN BE MADE

SINCE WINE:

SO GLOBAL

LONG HISTORY – CENTURIES

SO DIVERSE



3



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GOAL = BETTER UNDERSTANDING OF

WORLDWIDE GRAPE / WINE INDUSTRY

PERSPECTIVE = PLACE OF USA INDUSTRY

CONTEXT = LOCAL SMALL WINERIES – YOU CAN VISIT THEM!

EMPHASIS = WHAT WINES YOU LIKE / DISLIKE & WHY

FOCUS = SCIENCE / TECHNOLOGY / QUANTITATIVE / OBJECTIVE

PRIORITIES = TO EXPAND YOUR PRESENT INTERESTS



5

RELATIONSHIPS BETWEEN

GRAPES / WINES

AND

LITERATURE, POETRY, ART, MYTHOLOGY,

RELIGION, CIVILIZATION AND HISTORY

09/01/99 FRANK J. GADEK, PH.D., FAIC



6

DIONYSUS

◙GREEK GOD OF WINE OR THE VINE◙ LAST GOT TO ENTER OLYMPUS

◙ ONLY GOD PARENTS NOT BOTH DEVINE

◙ BORN OF FIRE & NURSED BY RAIN –LIKE GRAPES!

◙ DUAL NATURE – LIKE WINE –FREEDOM / JOY – IF DRINK ENOUGHBRUTALITY – IF DRINK TOO MUCH



7

SSOOMMEE UUSSEESS OOFF WWIINNEE

* FOOD - GRAPE JUICE PRESERVED BY ALCOHOL & TANNINS, SWEET WINES GOOD SOURCE OF CALORIES

* BEVERAGE - NO HUMAN PATHOGENS OR FOOD TOXIN PRODUCERS OCCUR IN WINE OR WOULD LIKELY SURVIVE IF ADDED

* MEDICINAL - REDUCE PAIN, ANXIETY, STIMULATE APPETITE, NORMALLY LOW IN SODIUM, DILATES BLOOD VESSELS & AIDS CIRCULATION, ETC.09/01/99 FRANK J. GADEK, PH.D., FAIC



8

WINEMAKING BY-PRODUCTS FUSEL OIL [“BAD LIQUOR”] - LACQUER SOLVENT TARTARIC ACID - FOOD ACIDULANT TARTARIC ACID SALTS - BAKING [“CREAM OF TARTAR”], PHOTOGRAPHY GRAPE SEED OIL - FOODS [LOW IN POLYSATURATED FATS], PAINTS POMACE - CATTLE FEED, SOIL CONDITIONER




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WINE VINEGAR - FOODS, CONDIMENT FOOD COLORING TANNINS - BURNS, FOOD




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FOOD



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NNEEWW MMEETTRRIICC && OOLLDD BBOOTTTTLLEE SSIIZZEESS NEW FL. OZ OLD FL. OZ 100 ML 3.4 MINIATURE 2,3 OR 4 187 6.3 2/5 PT 6.4 375 12.7 4/5 PT 12.8 750 25.4 4/5 QT 25.6 1 LITER 33.8 1 QT 32.0 1.5 LITER 50.7 2/5 GALLON 51.2 3 LITER 101 4/5 GALLON 102.4 4 LITER 135.2 1 GALLONS 128




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INTERESTING ODDITY:

NOW SELL WINE BY LITER [METRIC SYSTEM]

BUT STILL

TAX WINE BY GALLON [ENGLISH SYSTEM]



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SCIENCE TECHNOLOGY

SOCIETY {STS}

08/08/99/© FRANK J. GADEK, PH.D., FAIC



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LOW TECH / HIGH TECH

“PROPER USE” OF

TECHNOLOGY




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SCIENCE = DATA / THEORIES * BASIC RESEARCH - “FOR OWN SAKE”* EXTEND THEORETICAL UNDERSTANDING * NEUTRAL / NO VALUE

TECHNOLOGY = APPLIED SCIENCE * APPLIED RESEARCH - “FOR A SPECIFIC PURPOSE” - MAKE A PROFIT - $$$ * NOT NEUTRAL / HAS VALUE / TRADEOFFS




16

“WE ARE CURRENTLY DRINKING THE BEST WINES EVER PRODUCED” SINCE:

INCREASED UNDERSTANDING OF GRAPE GROWING & BIOCHEMISTRY / MICROBIOLOGY OF FERMENTATION USE OF ADVANCED TECHNOLOGY IN PRODUCTION MEASUREMENT OF MAJOR & MINOR COMPONENTS OF WINE [ZFGN,WAAP,1995,XVI]




17

HISTORICALLY GRADUAL IMPROVEMENTS BY COMBINATIONS OF FOLKLORE, OBSERVATION & LUCK MONUMENTAL FAILURES REQUIRED DISPOSAL BY CONVERSION TO DISTILLED SPIRITS & VINEGAR ASSUMED MARGINALLY DRINKABLE WINES COULD BE MARKETED ABOVE NOT THE CASE FOR MODERN PRODUCERS [ZFGN,WAAP,1995,XVI]




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TODAY: HIGH COST OF GRAPES & PRODUCTION CONTINUE TO RISE

CONSUMERS ACCUSTOMED TO INEXPENSIVE, HIGH QUALITY VARIETALS & BLENDS & CONTINUE TO DEMAND BETTER! [ZFGN,WAAP,1995,XVI]




19

“A RATIONAL APPROACH TO THE USES AND BENEFITS OF SENSORY ANALYSIS IS ALWAYS A COMPLEMENT TO THE SUBJECT OF LABORATORY MEASUREMENTS.” THE SENSORY ORGANS ARE, FOR THE MOST PART, OUR MOST SENSITIVE ANALYTICAL TOOL FOR MONITORING CERTAIN WINE COMPONENTS AND MICROBIOLOGICAL PROCESSES.” [ZFGN,WAAP,1995,XVIII]




20

“SENSORY EVALUATION IS A ‘SCIENTIFIC DISCIPLINE USED TO EVOKE, MEASURE, ANALYZE, AND INTERPRET REACTIONS TO THE CHARACTERISTICS OF FOODS AND MATERIALS AS THEY ARE PERCEIVED BY THE SENSES OF SIGHT, SMELL, TASTE, TOUCH, AND HEARING’ [INSTITUTE OF FOOD TECHNOLOGISTS 1981]’ ” [ZFGN,WAAP,1995,#30]




21

“WITHOUT PROPER SENSORY EVALUATION TECHNIQUES, IT IS DIFFICULT TO INTERPRET SENSORY RESPONSES AND MAKE LOGICAL AND SOUND DECISIONS.” “CORRELATION OF SENSORY ANALYSIS WITH CHEMICAL MEASUREMENTS OF SELECTED WINE COMPOUNDS CAN ASSIST IN INTERPRETING CHEMICAL DATA RELATIVE TO WINE CHARACTERISTICS.” [ZFGN,WAAP,1995,#30-1]




22

BESIDES – TASTING WINE

IS FUN!



23

“HOWEVER, AT PRESENT QUALITY CONTROL AND REGULATORY REQUIREMENTS ARE FORCING WINERIES TO PERFORM MORE ANALYSES FOR BOTH MAJOR AND MINOR COMPONENTS.” “IT IS SAFE TO SPECULATE THAT THE NUMBER AND QUANTITY OF WINE ANALYSES PERFORMED WILL INCREASE AND THESE ANALYSES WILL BE ACCOMPLISHED USING INCREASINGLY ADVANCED ANALYTICAL TECHNIQUES.” [ZFGN,WAAP,1995,#8]




24

BY PROFESSOR MAYNARD A. AMERINE [NOW DECEASED], DEPT. ENOL. & VITIC., UCD, DAVIS, CA

“MODERN UNDERSTANDING OF THE WINE-MAKING PROCESS CANNOT EXPLAIN A GREAT WINE, BUT GUARANTEES A GOOD WINE.”

“THE CHEMICAL ANALYSIS OF WINE IS ONE OF THE MOST POWERFUL TOOLS IN THEIR RATIONAL PRODUCTION, AGEING AND FINISHING.”



25

“AS MORE AND MORE OF THE TECHNICAL DETAILS INFLUENCING QUALITY ARE BROUGHT UNDER THE CONTROL OF THE WINE MAKER, THE ART OF WINEMAKING WILL GRADUALLY BECOME THE SCIENCE OF WINEMAKING.”



26

LISA VAN DE WATER, DIRECTOR, THE WINE LAB

NAPA, CALIFORNIA “HOWEVER, THE MOST PROFOUND CHANGES IN 20 YEARS ARE IN WINE PRODUCTION.” “QUIETLY, GRADUALLY, A TECHNICAL REVOLUTION IN WINEMAKING HAS BEEN OCCURRING.” ”FAR FROM SUBSIDING, THIS REVOLUTION CONTINUES WITH WORLDWIDE EFFECTS.” [ZFGN,WAAP,1995,#9-15]




27

“THIS UNDERSTANDING IS WHAT THE TECHNOLOGICAL REVOLUTION HAS BEEN ABOUT, NOT REDUCING WINEMAKING TO FORMULAS OR WORK ORDERS OR ‘PAINTING BY THE NUMBERS.’ ” “THE RESULT IS THAT WINEMAKERS CAN MAKE MORE INFORMED CHOICES ABOUT WHERE THEY WANT TO GO WITH A WINE AND HOW TO GET THERE.” [ZFGN,WAAP,1995,#9-15]




28

“DURING THE LAST 20 YEARS, THE TECHNICAL INFORMATION NETWORK HAS BLOSSOMED.”

“WINEMAKERS NOW HAVE THE OPPORTUNITY TO ATTEND NUMEROUS NATIONAL AND INTERNATIONAL SYMPOSIA, CONFERENCES, AND WORKSHIPS AS WELL AS REGIONAL MEETINGS.” [FUGELSANG, WM, 1997, XIV-XV]




29

“IN TERMS OF GETTING THE INFORMATION TO THE END USER, THE WINE INDUSTRY HAS BEEN FORTUNATE TO HAVE SEVERAL WELL-WRITTEN TRADE JOURNALS WHCH HAVE SPECIALIZED IN THE DISTRIBUTION OF INFORMATION IN A RELATIVELY USER- FRIENDLY, APPLIED MODE.” [FUGELSANG, WM, 1997, XIV-XV]




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CONTROL

REPRODUCIBILITY

INCREASED PROFITS




31

TYPICAL QUESTION:

WHAT ARE BEST WINES?

BETTER QUESTION MIGHT BE:

WHAT WINES DO YOU LIKEAND

WHY DO YOU LIKE THEM?

WHAT WINES DO YOU NOT LIKEAND

WHY DO YOU NOT LIKE THEM?



32

THE MORE YOU EXPLORE THE FASCINATING, VAST AND EVER CHANGING WORLD OFWINE, THE MORE YOU WILL

BE BETTER ABLE TO ANSWERTHESE QUESTIONS!



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MY TASTES ARE SIMPLE; I AM EASILY SATISFIED

WITH THE BEST.”

BY WINSTON CHURCHILL

[TWO&WOWC,JCHUMES,P94,1994] 09/01/99 FRANK J. GADEK, PH.D., FAIC



34

MMIISSIINNFFOORRMMAATTIIOONN CCOONNFFUUSSIIOONN

UUNNRREESSOOLLVVEEDD IISSSSUUEESS TTRRAADDIITTIIOONN FFOOLLKK LLOORREE

CCUUSSTTOOMM MMYYSSTTIIQQUUEE

MMYYTTHH




35

ROMANCE

MYSTIQUE




36

SCIENCE / ART

ART / SCIENCE




37

QUANTITATIVE

QUALITATIVE



38

OBJECTIVE

SUBJECTIVE




39

“HOW ARE WE

DOING?”




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ANOTHER WAY OF LOOKING AT IT:

NOW THERE ARE MORE GOOD WINES

TO BE DRUNK

BY FEWER PEOPLE!



45

WINE CONSUMPTION COMPARED TO OTHERBEVERAGES – GALLONS / PERSON

SODA = 54BEER = 22.6COFFEE = 21.9BOTTLED WATER = 21.1

[MORNING CALL TUES. 08/12/2003, D1, ARTICLE ON BOTTLED WATER BYBOB CONDOR, CHICAGO TRIBUNE]

WINE ONLY ABOUT 2 GALLONS / PERSON& LEVELED OFF / HOLDING



46

SODA

PBP !



47

PBP = PREMIUM BEVERAGE PACKERSPBP = PREMIUM BEVERAGE PACKERSNEAR READING, PA

I WAS THIRD SHIFT QUALITY CONTROL /QUALITY ASSURANCE / SANITATION [QC/QA/S] MANAGER

IT WAS AN INCREDIBLE EXPERIENCE IN SO MANY WAYS !

BUT THE COMPANY WAS IN GREAT FINANCIALTROUBLE EVEN AS IT WENT THRU EXTENSIVEMANAGEMENT TRAINING – IT WAS EVENTUALLY SOLD.

SO BROWN BOX FRIDAY & EVEN WANTED MEBACK LATER BUT I DECLINED – IT WAS HOPELESS !



48

SIMILAR & DIFFERENT IN MANY WAYS COMPARED TO WINEMAKING

FIVE [5] LINES RUNNING MANY DIFFERENT PRODUCTS 24 / 7 / 365

WENT THRU 40 TONS OF LIQUID SUGAR IN A SHIFT WITH ANOTHER 40 TONS IN PARKING LOT IN CASE WE RAN OUT – MY DENTIST LOVED THAT STORY !

A GOOD SHIFT WAS ONLY A FEW TRACTOR TRAILERLOADS OF “ OUT OF SPEC “ PRODUCT – SO SENT TOFEED THE CHILDREN & OTHER SIMILAR ORGANIZATIONS !

MANY STORIES TO TELL !

BUT GOOD EXPERIENCE OVERALL ESPECIALLY WITH RESPECT TO LARGE SCALE PRODUCTION OF A BEVERAGE !

I LEARNED A LOT !



49

GOOD NEWS:

LOT OF GROWTH STILL POSSIBLE IN USA FOR WINE ,

IF MANAGED CORRECTLY



50

TRY TO GIVE AN INITIAL BRIEF,

SIMPLIFIED, OVERVIEW “SNAPSHOT”

OF THE GRAPE & WINE INDUSTRY –

WORLDWIDE, USA &

STATE LEVELS



51

[WE, JAN / FEB, 2000, P# 26 – 49, VOL.27(#5)]



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53

FARM WINERIES

¤ RANGE FROM SOPHISTICATED TO PRIMITIVE

¤ MOST ESSENTIALLY 1 MAN OR FAMILY OPERATIONS

¤ UNINHIBITED BY TRADITION, HIGHLY EXPERIMENTAL IN ATTITUDE TOWARD GRAPES & WINE TYPES

¤ MARKETS PRIMARILY LOCAL [WAGNER IN PTITUS,COMSTOCK,205]




54

OF COURSE AS OF 2013 A LOT HAS CHANGED & CONTINUESTO CHANGE GREATLY & SO RAPIDLY !



55



56

IN THE LATE 1970’S I WAS ALLOWED A SPECIAL TOUR OF GALLO

IT WAS IMPRESSIVE TO SAY THE LEAST !

EVEN ALLOWED TO TAKE SOME PICTURES ON THE “ OUTSIDE “ ONLY OF COURSE – THEY WERE BUILDING THEIR EXTENSIVEUNDERGROUND CELLAR AT THAT TIME !

OTHER POWERPOINT PRESENTATIONS ARE INVOLVED + MANY OTHER CA WINERIES

SIMPLY, I WAS ASKED TO GIVE A PRESENTATION ON MY EXTENSIVE EASTERN USA WINE ACTIVITIES FOR THE SOCIETY OF WINE EDUCATORS [SWE] HELD AT UC DAVIS, CA – THAT WAS ANOTHER INCREDIBLE EXPERIENCE !

SO I USED THE OPPORTUNITY FOR THE GALLO VISIT & MANY OTHER CA WINERIES



57

SIMPLY THE GREAT SCALE OF WINEMAKING MAKES MUCH OF THE EASTERN WINE INDUSTRY SEEM NOT VERY SIGNIFICANT, ESPECIALLY NOW IN 2013

MILLIONS OF GALLONS WAS THE NORM EVEN FOR SOMEOF WHAT THEY CONSIDERED “ SMALL “ WINERIES !

ONE [1] OUTSIDE TANK AT GALLO WAS ONE [1] OUTSIDE TANK AT GALLO WAS ONE [1] MILLIONONE [1] MILLIONGALLONS GALLONS – I HAD GREAT DIFFICULTY TRYING TO GET IT– I HAD GREAT DIFFICULTY TRYING TO GET ITALL IN FOR A PICTURE – THE CHRISTENED IT WITH AALL IN FOR A PICTURE – THE CHRISTENED IT WITH ABIG BANQUET INSIDE IT BEFORE IT WAS USED !BIG BANQUET INSIDE IT BEFORE IT WAS USED !

PLUS THE GREAT CLIMATE OF COURSE !

MANY STORIES TO TELL NATURALLY !



58

25 LARGEST USA WINERIES 1999

21 IN CA

3 IN NY

1 IN WA

[W & V, 7/1999, P# 56]



59

25 LARGEST USA WINERIES IN 1970’S21 IN CA3 IN NY1 IN IL

ESTIMATED RETAIL MARKET SHARE:GALLO 30%

UNITED VINTNERS 13%COCA COLA [FRANZIA, TRIBUNO, MOGEN DAVID] 6%

ALMADEN 4%GUILD [50% BULK] 4%

CANANDAIGUA [NY] 4%TAYLOR [NY] 3%



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1970’S – CALLED BEGINNING OF “GOLDEN AGE” OF MODERN WINE AND

WINEMAKING – HIGH QUALITY “DRY” TABLE WINES CAN BE MORE READILY MADEAROUND 1985 – MAJOR WORLDWIDE WINE

INDUSTRY “ADJUSTMENT” – MANY CONSOLIDATIONS – “GLUT OF GOOD WINE” – SCIENCE & TECHNOLOGY DID ITS JOB TOO WELL!!! ???

TODAY – “ADJUSTMENT” CONTINUES, BUT MANY SMALL WINERIES STILL OPEN,BUT FOR HOW LONG ?



61

LIKE MANY OTHER INDUSTRIES:

►GRAPE / WINE INDUSTRY CONTINUES TO HAVEREGULAR CYCLES OF “BOOM & BUST,” “SAW TOOTHOPERATIONS [HIGHS / LOWS,” UNDER / OVER PRODUCTION, ETC.

► MANY LONG & WELL ESTABLISHED OPERATIONSWITH LITTLE OR NO DEBT, CAN WEATHER THESE“STORMS” MORE EASILY THAN SOME “STARTUP”WINERIES

► MANY SMALL WINERIES JUST “COME & GO,” LIKEMANY SMALL BUSINESSES – COMPARED TO THE RESTOF THE INDUSTRY, THEY CAN BE NOT VERY SIGNIFICANT, EXCEPT IF THEY MAKE “FLAWED” WINES



62

“HOW ARE WE

DOING?”




63

VITICULTURE

SCIENCE OF GRAPE GROWING




64



65

VITIS VINIFERA

TRUE EUROPEAN GRAPE

MAKES MORE NEUTRAL WINES




66

VITIS LABRUSCA

EASTERN USA GRAPE

“FOXY”

FRUITY EXAMPLES: CONCORD, ALDEN, BUFFALO, CATAWBA




67

FRENCH HYBRIDS AURORA OR SEIBEL 5279 VILLARD BLANC OR SEYVE-VILLARD 12375 SEYVAL BLANC OR SEYVE-VILLARD 5276 CHANBOURCIN OR JOANNES-SEYVE 26205




68

PHILIP & JOCELYN WAGNER

BOORDY VINEYARD & WINERY

RIDERWOOD, MARYLAND



69

AMERICAN HYBRIDS

DELAWARE

DUTCHESS

MOORE’S DIAMOND

+ MANY OTHER HYBRIDS




70

MUSCADINE GRAPES VITIS ROTUNDIFOLIA FOUND IN SOUTHERN ATLANTIC STATES USA SCUPPERNONG IS ONE VARIETY [ALTHOUGH

TERM USED LOOSELY FOR ALL] OTHERS ARE: RED – BURGAW, EDEN, JUNT, JAMES, MISH THOMAS WHITE – TOPSAIL, WILLARD,

SCUPPERNONG UNIQUE INTENSE FRUITY AROMA [A&S, WAI, P#27-31, 1977]




71



72



73



74

NOTE:

ITALY & FRANCE CLOSE –

SO DON’T “BREAK OUT” IN GRAPH

IRAN & PORTUAGAL CLOSE ALSO



75



76



77



78



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A GENERAL “RULE OF THUMB”

SOME USE:

COST PER TON OF GRAPES / 100 =WHAT COULD SELL BOTTLEOF WINE FOR

$400 / TON = $4 / BOTTLE$800 / TON = $8 / BOTTLE$1000 / TON = $10 / BOTTLE



80

SO IT IS BEST TO GROW THE HIGHESTQUALITY OF GRAPES AS POSSIBLESO CAN SELL WINE FOR HIGHEST

PRICE POSSIBLE

NATURALLY, BEST GRAPES CAN MAKEBEST WINE!

DIFFICULT TO MAKE GOOD WINE FROMPOOR GRAPES



81

“HOW ARE WE

DOING?”




82

ENOLOGY

[OENOLOGY]

SCIENCE OF WINEMAKING




83

WINE



84



85



86



87

CONSIDER

SUPPLY AND DEMAND

WINE PRODUCTION AND WINE CONSUMPTION



88

NOT BY CAPITA / PERSON



89



90



91

USA GRAPE / WINE

INDUSTRY

CALIFORNIAOTHER STATES



92



93



94



95

SINCE CALIFORNIA IS SO

SIGNIFICANT IN USA WINE

PRODUCTION – WHAT ARE

THE MAIN GRAPES THAT

THEY GROW?



96



97



98



99



100



101



102



103



104



105



106

AGAIN, NOTE SIGNIFICANT YEAR 1985

WITH MAJOR GRAPE / WINE INDUSTRY

ADJUSTMENT

CONTINUES IN EARLY 2000’S!



107

“HOW ARE WE

DOING?”




108

SOME BASIC DETAILS

OF MAKING WINE



109

WWIINNEE CCAANN BBEE MMAADDEE FFRROOMM::

CULTIVATED FRUIT WILD FRUIT DRIED FRUIT CONCENTRATES FLOWERS HERBS VEGETABLES HONEY ETC.!!!




110

BBAASSIICC CCOOMMPPOONNEENNTTSS OOFF TTHHEE ““MMUUSSTT””

MAIN INGREDIENT

SUGAR

WATER

ACIDS

YEAST

YEAST NUTRIENT

MISCELANEOUS - COLOR, TANNIN, FLAVOR, BODY, AROMA, BOUQUET, ETC.




111

KKNNOOWWNN WWIINNEE CCOONNSSTTIITTUUEENNTTSS

1820 - 6 [ACID, ALCOHOL, TARTAR, BOUQUET, EXTRACTIVE, COLORING PRINCIPLE 1956 - 150 1961 - 200 1970’S - 300 TODAY - THOUSANDS!




112

CCOOMMPPOOSSIITTIIOONN OOFF TTAABBLLEE WWIINNEE

WATER - 85 - 95% ALCOHOL - 8 - 14% OTHER - 1 - 2%

* ACIDS - 0.4 - 0.8%

* MISCELLANEOUS - 0.2 - 0.6% [CONTRIBUTE TO COLOR, FLAVOR, BOUQUET, ETC. - VERY CRITICAL TO QUALITY OF WINE]




113

PARTS PER MILLION [PPM]

MILLIGRAMS / LITER = PARTS PER MILLION MG / L = PPM

0.001 GRAMS / 1000 MILLILITERS 1 / 1,000,000

A VERY SMALL AMOUNT! * 1 CAR IN TRAFFIC JAM FROM CLEVELAND TO SAN FRANCISCO [2650 MILES] * 1 PANCAKE IN STACK 4 MILES HIGH * 1 SOUP CAN IN ROW 40 MILES LONG




114

PARTS PER BILLION [PPB]

* 1 HAMBURGER IN CHAIN CIRCLING EARTH 2.5 TIMES

* 1 STRIDE ON TRIP TO MOON & BACK * 1 SILVER DOLLAR IN STACK 1500 MILES HIGH

PARTS PER TRILLION [PPT] * 1 POSTAGE STAMP IN AREA SIZE OF DALLAS, TX * 1 SIX INCH “LEAP” ON 93 MILLION MILE TRIP TO SUN * 1 SECOND OF TIME IN PAST 32,000 YEARS




115

COMPARE PPM, PPB, PPT IF PPT = 1 SECOND / 32,000 YEARS PPB = 1 SECOND / 32 YEARS PPM = 1 SECOND / .03 YEAR OR ABOUT 11 DAYS



116

PPRREEPPAARRAATTIIOONN OOFF ““DDRRYY”” TTAABBLLEE WWIINNEESS

TTTYYYPPPEEESSS

WHITE

RED

PINK [ROSE]




117

FFFOOORRR WWWHHHIIITTTEEE WWWIIINNNEEE

FERMENT ONLY JUICE

FOR RED WINE

FERMENT JUICE, PULP & SKINS TO EXTRACT COLOR FROM SKINS




118

FFFOOORRR WWWHHHIIITTTEEE WWWIIINNNEEE

CRUSH SULFITE PRESS

FERMENT JUICE RACK [SIPHON OFF OF DEPOSITS

/ PRECIPITATES] AT END OF FERMENTATION]

OPTIONS * SKIN CONTACT WITH JUICE * SETTLE JUICE * USE OF PECTIC ENZYME * USE OF PRESS AIDS [CELLULOSE, RICE HULLS, ETC.]




119

FFFOOORRR RRREEEDDD WWWIIINNNEEE

CRUSH / DESTEM

SULFITE

FERMENT ON SKINS & PULP TO EXTRACT COLOR

PRESS

RACK [SIPHON OFF OF DEPOSITS

/ PRECIPITATES] AT END OF FERMENTATION]

OPTIONS USE OF PECTIC ENZYMES




120

OOPPTTIIOONNSS

FINE [CLEAR BY ADDITION OF SPECIAL MATERIALS] FILTER COLD STABILIZE SWEETEN / PRESERVE



121

AFTER FERMENTATION AGE IN LARGE CONTAINERS STABILIZE * CHEMICAL * BIOLOGICAL BOTTLE AGE IN BOTTLE OPEN & DRINK!




122

WINEMAKING PROCESS

PRIMARY [INITIAL] FERMENTATION - FAST, DAYS SECONDARY [LATER] FERMENTATION - SLOW, WEEKS 09/01/99 FRANK J. GADEK, PH.D., FAIC



123

FORMATION OF ETHANOL AND / OR ACETIC ACID [VINEGAR] IN WINE

FERMENTATION C6H12O6 CH3 - C = O YEASTS / ENZYMES | H SUGAR ACETALDEHYDE ----

| REDUCTION CH3 CH2 - O - H -------- ETHANOL

| OXIDATION CH3 C = O ---- | ACETIC ACID O - H 09/01/99 FRANK J. GADEK, PH.D., FAIC



124

FUTURE

FUTURE

FUTURE FUTURE

FUTURE

FUTURE

FUTURE

FUTURE FUTURE FUTURE FUTURE

FUTURE FUTURE FUTURE




125

DRINK AND

ENJOY WINE !!!




126

“HOW ARE WE

DOING?”




127

FFRREENNCCHH HHYYBBRRIIDD GGRRAAPPEESS GGRROOWWNN IINN FFRRAANNCCEE

₪ GROWN IN “ENORMOUS” AMOUNTS

₪ BUT NOT ENCOURAGED

₪ A PARALLEL EFFORT TO GRAFTING TO COMBAT PHYLLOXERA

₪ 1976 CALIFORNIA WINE GRAPE ACREAGE 292,646

₪ 1976 FRENCH ACREAGE OF 13 MOST GENERALLY GROWN HYBRIDS 487,000 OR 2/3RDS GREATER THAN CALIFORNIA! [WAGNER IN WPTITUS,COMSTOCK,202] 09/01/99 FRANK J. GADEK, PH.D., FAIC



128

₪OF COURSE, THE HYBRID ACREAGE IS SMALL COMPARED TO THE MAIN BULK PRODUCING VARIETIES [E.G., ARAMON, CARIGNANE, GRENACHE, ETC.]

₪ BUT LARGE COMPARED TO SO-CALLED NOBLE VARIETIES [“CEPAGES NOBLES”] OF ONLY 178,800 ACRES

₪ HYBRIDIZATION CONTINUES IN MANY COUNTRIES [USA, GERMANY, ETC.] [WAGNER IN WPTITUS,COMSTOCK,202]




129

NOBLE VARIETIES [“CEPAGES NOBLES”] WHITE: CHARDONNAY, PINOT BLANC AND GRIS, CHENIN, RIESLING, GEWURZTRAMINER, MELON, SEMILLON, SAUVIGNON, CLAIRETTE BLANCHE, FURMINT, ROUSSANNE, VIOGNIER, ALIGOTE, SAVAGNIN RED: PINOT NOIR, MEUNIER, GAMAY NOIR, CABERNET FRANC, CABERNET SAUVIGNON, MALBEC, MERLOT NOIR, GRENACHE, SYRAH, MOURVEDRE, CINSAUT, POULSARD [GALET,MORTON,APAGI,50]




130

AAACCCRRREEEAAAGGGEEE OOOFFF 111333 MMMOOOSSSTTT PPPOOOPPPUUULLLAAARRR HHHYYYBBBRRRIIIDDDSSS IIINNN FFFRRRAAANNNCCCEEE IIINNN 111999777666

HYBRID ACRES BACO BLANC 60,000 BACO NOIR 24,000 CHAMBOURCIN 12,000 COUDERC 7120 67,000 OBERLIN 595 7,200 SEIBEL 4986, RAYON d’OR 7200 SEIBEL 5455, PLANTET 79,200 SEIBEL 8357, COLOBEL 3,600 [GALET,MORTON,APAGI,50][WAGNER IN PTITUS,COMSTOCK,202]




131

HYBRID ACRES SEIBEL 7053, CHANCELLOR 40,000 SEYVE-VILLARD 5276, SEYVAL BLANC 4,800 SEYVE-VILLARD 12375, VILLARD BLANC 64,800 SEYVE-VILLARD 18283, GARONNET 21,600 SEYVE-VILLARD 18315, VILLARD NOIR 96,000 [GALET,MORTON,APAGI,50][WAGNER IN PTITUS,COMSTOCK,202]




132

OOFF CCOOUURRSSEE SSIINNCCEE 11997766

₪ CALIFORNIA ACREAGE HAS INCREASED

₪ FRENCH HYBRIDS HAVE DECREASED IN FRANCE

₪ NON-FRENCH HYBRID WINE GRAPES HAVE INCREASED IN FRANCE [WAGNER IN PTITUS,COMSTOCK,202]




133

NATURALLY THERE IS MUCH MORE TO COVER

BUT THIS PRESENTATION IS ALREADY OVER130 SLIDES

MUCH MORE IS COVERED IN OTHER POWERPOINTPRESENTATIONS OF COURSE.

YOU SHOULD DO YOUR OWN RESEARCH & REPORTON IT FROM YOUR PESPECTIVE NATURALLY !



134

TO BE CONTINUED AS TO BE CONTINUED AS

INTEREST &INTEREST &

RESOURCES PERMITRESOURCES PERMIT

JUST LET ME KNOW !JUST LET ME KNOW !



135

some grape wine background copyright f. gadek 04/18/2003 1 topic – some background “ some...

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