The Art of Making WineThe Art of Making Wineby by

Professor Ron FournierProfessor Ron FournierJanuary 14, 2015January 14, 2015

What is Wine ?What is Wine ? Principal wine producing countries, as defined by Principal wine producing countries, as defined by

law, says that wine is the fermented juice of law, says that wine is the fermented juice of grapes – “wine”grapes – “wine”– From other fruits or vegetables add a descriptor such as From other fruits or vegetables add a descriptor such as

“blackberry wine” or “apple wine” or “dandelion wine”“blackberry wine” or “apple wine” or “dandelion wine” Juice produced from wine grapes Juice produced from wine grapes Vitis viniferaVitis vinifera

– over 5000 varieties of this grape have been developedover 5000 varieties of this grape have been developed Juice from grapes contains all the stuff needed for Juice from grapes contains all the stuff needed for

fermentationfermentation– sugar, water, minerals, and even the yeast (wild strains) sugar, water, minerals, and even the yeast (wild strains) – today these wild yeasts are usually suppressed in favor today these wild yeasts are usually suppressed in favor

of special winemaking yeastsof special winemaking yeasts– Sugars are primarily the monosaccharides glucose and Sugars are primarily the monosaccharides glucose and

fructose (glucose and fructose are both 6 carbon sugars fructose (glucose and fructose are both 6 carbon sugars and when combined they form the disaccharide sucrose)and when combined they form the disaccharide sucrose)

History of WineHistory of Wine Vitis Vitis (grape) found in fossils 15 million years old(grape) found in fossils 15 million years old Primitive cultures made wine 10,000 years agoPrimitive cultures made wine 10,000 years ago Organized viniculture occurred in Mesopotamia Organized viniculture occurred in Mesopotamia

(Iraq) 5,000 years ago and 6,000 years ago in (Iraq) 5,000 years ago and 6,000 years ago in ArmeniaArmenia

Egyptian frescoes show grape gathering and wine Egyptian frescoes show grape gathering and wine productionproduction

Conversion of something sweet to a dry Conversion of something sweet to a dry (nonsweet) liquid, along with the pleasant effects (nonsweet) liquid, along with the pleasant effects of drinking the fermented juice, and its red color, of drinking the fermented juice, and its red color, made folks in ancient times associate wine with made folks in ancient times associate wine with magic, the gods, blood and life, and sacred rites magic, the gods, blood and life, and sacred rites that last to this daythat last to this day

History of WineHistory of Wine Records of Greek civilizations 3,500 years ago show Records of Greek civilizations 3,500 years ago show

that wine was a popular beverage and a sacred drinkthat wine was a popular beverage and a sacred drink Dionysus in Greek legend (Baccus by the Romans), the Dionysus in Greek legend (Baccus by the Romans), the

son of Zeus, invented wine on Mt. Nysa in Libyason of Zeus, invented wine on Mt. Nysa in Libya Even the Hebrews think of Noah as the first winemaker Even the Hebrews think of Noah as the first winemaker

as seen in the Old Testament of Genesis (9:20-21); in as seen in the Old Testament of Genesis (9:20-21); in New Testament Gospel of John, Jesus performed his New Testament Gospel of John, Jesus performed his first miracle and launched His career by turning water first miracle and launched His career by turning water into wine (John 2:3-11) at the wedding at Canainto wine (John 2:3-11) at the wedding at Cana

Greeks and Romans lined storage vessels with resin Greeks and Romans lined storage vessels with resin which added additional flavors (try some Greek which added additional flavors (try some Greek RetsinaRetsina))

Medieval Catholic Church and their monks developed Medieval Catholic Church and their monks developed new grape varieties (grain, olive oil, and wine was new grape varieties (grain, olive oil, and wine was their livelihood)their livelihood)

Growing GrapesGrowing Grapes Juice of ripe grapes for wine making contain about 21 to 25 Juice of ripe grapes for wine making contain about 21 to 25

wt % sugar with an acid content less than 1 wt % wt % sugar with an acid content less than 1 wt % – tartaric, malic, and citric acidstartaric, malic, and citric acids

Tartaric acid CTartaric acid C44HH66OO6 6 or HOOC-CH(OH)-CH(OH)-COOHor HOOC-CH(OH)-CH(OH)-COOH Malic acid CMalic acid C44HH66OO55 or HOOC-CH or HOOC-CH22-CH(OH)-COOH -CH(OH)-COOH Citric acid CCitric acid C66HH88OO77 or HOOC-CH or HOOC-CH22-C(OH)(COOH)-CH-C(OH)(COOH)-CH22-COOH-COOH

– Acids add sharpness and a fruity taste so acidity of wine juice Acids add sharpness and a fruity taste so acidity of wine juice may need adjustmentmay need adjustment

Grapes can be grown in most temperate regions except Grapes can be grown in most temperate regions except where winter temperatures are extremely lowwhere winter temperatures are extremely low– Vines do not require a rich soil and can thrive in sandy, chalky, Vines do not require a rich soil and can thrive in sandy, chalky,

rocky soil in sunny locationsrocky soil in sunny locations– France and Italy leading producers, over 40% of world’s outputFrance and Italy leading producers, over 40% of world’s output

Recent reports indicate California will surpass FranceRecent reports indicate California will surpass France– About 90% of US wine is made in CaliforniaAbout 90% of US wine is made in California– Local areas include Traverse City, MI area and the Niagara-on-Local areas include Traverse City, MI area and the Niagara-on-

the-Lake region in Canada north of Niagara Fallsthe-Lake region in Canada north of Niagara Falls– Australia along with Chile and Argentina becoming important Australia along with Chile and Argentina becoming important

exporters of wine (try a exporters of wine (try a MalbecMalbec))

Types of WinesTypes of Wines Wines can differ in their flavor, aroma, and alcohol levelWines can differ in their flavor, aroma, and alcohol level

– Characteristics of wine depend on the variety of grape used and Characteristics of wine depend on the variety of grape used and chemical composition of the vineyard soilchemical composition of the vineyard soil

– Also depends on the methods used for making the wineAlso depends on the methods used for making the wine Major types of wine includeMajor types of wine include

– Nonsparkling (still), table, or beverage wines that contain less Nonsparkling (still), table, or beverage wines that contain less than 14 % alcoholthan 14 % alcohol

– Sparkling wines such as champagne, less than 14% alcoholSparkling wines such as champagne, less than 14% alcohol– Fortified wines “apertiff” such as port and sherry, with 16 – 21 % Fortified wines “apertiff” such as port and sherry, with 16 – 21 %

alcoholalcohol– Sweet or dessert wines such as the SauternesSweet or dessert wines such as the Sauternes– Aromatic wines such as vermouth (martini’s), with 15 – 20 % Aromatic wines such as vermouth (martini’s), with 15 – 20 %

alcoholalcohol– Spirit wines, made by distillation, like brandySpirit wines, made by distillation, like brandy

Wines are also red, white, or rose’ (pink)Wines are also red, white, or rose’ (pink)– Most red and rose’ table wines are “dry” meaning they contain Most red and rose’ table wines are “dry” meaning they contain

only very small amounts of unfermented sugar, less than 0.1% only very small amounts of unfermented sugar, less than 0.1% sugarsugar

Making WineMaking Wine Making wine involves the processes of Making wine involves the processes of

– collecting the grapes collecting the grapes – pressing the grapes (skins stay –pressing the grapes (skins stay –red winered wine, skins go – , skins go – white winewhite wine))– fermenting the juice (fermenting the juice (mustmust))– clarifying the wine (clarifying the wine (rackingracking))– caring for the wine until it is ready for bottlingcaring for the wine until it is ready for bottling

Grapes harvested in the fall, 22 wt % sugar in juiceGrapes harvested in the fall, 22 wt % sugar in juice– 16 lbs of grapes yield 1 gallon of wine16 lbs of grapes yield 1 gallon of wine

Fermentation caused by yeast Fermentation caused by yeast Saccharomyces cerevisiae Saccharomyces cerevisiae (many varieties), anaerobic(many varieties), anaerobic– CC66HH1212OO66 ---> 2 C ---> 2 C22HH55OH + 2 COOH + 2 CO22 + Q + Q– Theoretical yield YTheoretical yield YP/SP/S = 0.51 g ethanol/ g glucose = 0.51 g ethanol/ g glucose– Usually get about 90-95% of this because some of the glucose Usually get about 90-95% of this because some of the glucose

forms biomass and other byproducts such as esters “bouquet”, forms biomass and other byproducts such as esters “bouquet”, glycerol “sweetness”, and if not careful undesirable stuff like glycerol “sweetness”, and if not careful undesirable stuff like organic acids such as acetic acid (presence of oxygen)organic acids such as acetic acid (presence of oxygen)

– Sulfites (such as potasssium metabisulfite) used to prevent Sulfites (such as potasssium metabisulfite) used to prevent growth of wild yeasts and to prevent oxidation growth of wild yeasts and to prevent oxidation

Making WineMaking Wine

Primary fermentation best at about 70 F and Primary fermentation best at about 70 F and can take 7-14 days, for dry wine sp gr drops can take 7-14 days, for dry wine sp gr drops from 1.090 to about 1.000 during this timefrom 1.090 to about 1.000 during this time– Sp gr a measure of glucose content, also Sp gr a measure of glucose content, also

common is the Balling or Brix scale which reads common is the Balling or Brix scale which reads in wt % sugarin wt % sugar

– 0 Balling = 1.000 sp gr0 Balling = 1.000 sp gr– 23.9 Balling = 1.100 sp gr23.9 Balling = 1.100 sp gr– Dry red or white wines start with sp gr = 1.09-Dry red or white wines start with sp gr = 1.09-

1.095 or 22-23 Balling, i.e. 22-23 wt % sugar1.095 or 22-23 Balling, i.e. 22-23 wt % sugar– Potential alcohol level then about 13 vol%Potential alcohol level then about 13 vol%

Making WineMaking Wine

Wine is then racked into another Wine is then racked into another secondary fermentor and left with an secondary fermentor and left with an airlock for about 30 days airlock for about 30 days – Gets the wine off the “lees” , the dead Gets the wine off the “lees” , the dead

cells and sediment that can spoil tastecells and sediment that can spoil taste Typically one racks the wine 3-4 timesTypically one racks the wine 3-4 times

– Time between each racking about 3 Time between each racking about 3 monthsmonths

Then bottle and store / age the wineThen bottle and store / age the wine

Making Wine at HomeMaking Wine at Home

Commercial wine is no more a “real” wine Commercial wine is no more a “real” wine than one made at home or in our classthan one made at home or in our class

Grape sourceGrape source– Actual grapesActual grapes– JuicesJuices– ConcentratesConcentrates– Kits, usually a juice or concentrate with yeast Kits, usually a juice or concentrate with yeast

and other chemicalsand other chemicals– Better ones require no additional sugarBetter ones require no additional sugar

Grapes

The Crusher

Crushing

Crusher Separates the Stems from the Grapes & Juice

Crushed Red Grapes & JuiceStems

Grapes & Juice in Primary Fermentor

The Press White Wine Juice from Press

Winemaking EquipmentWinemaking Equipment Primary fermentor; 7-10 gal, Primary fermentor; 7-10 gal,

food grade polyfood grade poly 2 5 gal glass carboys2 5 gal glass carboys SiphonSiphon Stirring spoonsStirring spoons Bottle brushBottle brush Fermentation locksFermentation locks Measuring cupMeasuring cup HydrometerHydrometer ThermometerThermometer Acid test kitAcid test kit Record bookRecord book Bottles and corksBottles and corks Nice to haveNice to have

– Wine thiefWine thief– Bottle sterilizerBottle sterilizer– Bottle corkerBottle corker

$50-$200 typical investment$50-$200 typical investment

Making the WineMaking the Wine

Primary fermentor Primary fermentor shown at rightshown at right

Sanitizer importantSanitizer important– 3 tsps of potassium 3 tsps of potassium

metabisulfite to 2 metabisulfite to 2 liter of waterliter of water

– Sanitizer good for 6 Sanitizer good for 6 mos.mos.

– Rinse all equipment Rinse all equipment with this sanitizerwith this sanitizer

– After sanitizing After sanitizing rinse with waterrinse with water

Making the WineMaking the WineJuices usually of higher qualitythan can concentrates

Heron Bay makes a variety ofJuices, 16 L bag in a box, add 7 L of water

Here we are making a Cabernet Sauvignon

Making WineMaking Wine Pour the juice into the Pour the juice into the

primary fermentorprimary fermentor Take an initial sp gr Take an initial sp gr

readingreading– For example in this For example in this case sp gr = 1.34 case sp gr = 1.34

Add additional water Add additional water to get sp gr down to to get sp gr down to 1.09-1.0951.09-1.095– Here we add 7 L of Here we add 7 L of

water to 23 L finalwater to 23 L final Add oak chips if Add oak chips if

desireddesired

Making WineMaking Wine

Hydrometer reading tells you how much sugar you have

Making WineMaking Wine Once the juice is in the Once the juice is in the

fermentor and the sp gr is fermentor and the sp gr is correct make a yeast startercorrect make a yeast starter

Always use a cultured Always use a cultured commercial wine making commercial wine making yeastyeast– Here we are using Red Star Here we are using Red Star

brand Pasteur Redbrand Pasteur Red– A strong, even fermentor, A strong, even fermentor,

produces a full-bodied wine produces a full-bodied wine with fairly complex flavorswith fairly complex flavors

– Good for the Cabernet Good for the Cabernet family of grapesfamily of grapes

Mix the yeast with some of Mix the yeast with some of your juice and let sit for your juice and let sit for about 30-60 minutesabout 30-60 minutes

Checking Acid ContentChecking Acid Content

Important to check the acidity - otherwise flat or flabby tasting wine - no crispness and limited longevity, minimizes oxidation - acids interact with the alcohol during aging to produce fruitiness and bouquet - most important acids are tartaric, malic, and citric - use an Acid Blend to adjust acidity to a level of .65 (red) - .7 (white) wt %

Making WineMaking Wine Next we add some Next we add some

tannintannin– Gives wine some Gives wine some

astringency (pucker) or astringency (pucker) or character, sort of a bitecharacter, sort of a bite

– Helps wine to clearHelps wine to clear– Prolongs the lifeProlongs the life– Typically 1/8-1/4 tsp per Typically 1/8-1/4 tsp per

gallongallon Yeast NutrientYeast Nutrient

– Provides elements and Provides elements and vitamins essential for a vitamins essential for a healthy fermentationhealthy fermentation

– Nitrogen sourceNitrogen source– Otherwise “stuck” Otherwise “stuck”

fermentferment

Making WineMaking Wine

Place a loose plastic coverover the fermentor to keepthe critters and pests out

After a day or so you should see rathervigorous bubbling and the formation ofa cap, do not stir or disturb

Check sp gr every few days and continueuntil sp gr reaches 1.000

Time ScheduleTime Schedule

Primary fermentation, 7 – 14 daysPrimary fermentation, 7 – 14 days Secondary fermentation, 30 daysSecondary fermentation, 30 days Rack #1 and wait 2 – 3 monthsRack #1 and wait 2 – 3 months Rack #2 and wait 2 – 3 monthsRack #2 and wait 2 – 3 months Rack #3 and wait 2 -3 monthsRack #3 and wait 2 -3 months BottleBottle Enjoy!Enjoy!

Progress of FermentationProgress of Fermentation

0.94

0.96

0.98

1

1.02

1.04

1.06

1.08

1.1

0 3 6 9 12 15

Sp Gr

0

0.5

1

1.5

2

2.5

3

3.5

0 3 6 9 12 15

Yeast,g/ L

Days Days

End of Primary End of Primary FermentationFermentation

Note cap and active foaming

Primary fermentation ends when sp gris 1.000 or less, here it is about 0.995

Rack to Secondary FermentorRack to Secondary Fermentor

Add ½ tsp of Potassium Metabisulfite

RackingRacking

Rack the wine into Rack the wine into a new carboy every a new carboy every 2 to 3 months2 to 3 months

Add ½ tsp of Add ½ tsp of Potassium Potassium MetabisulfiteMetabisulfite

Bottle & Enjoy !Bottle & Enjoy !

ReferencesReferences ““Winemaking, the Concentrate Method, by Winemaking, the Concentrate Method, by

Art LynchArt Lynch ““The Art of Making Wine”, by Stanley The Art of Making Wine”, by Stanley

Anderson and Raymond HullAnderson and Raymond Hull ““The Home Winemaker’s Companion, The Home Winemaker’s Companion,

Secrets, Recipes, and Know-How for Secrets, Recipes, and Know-How for Making 115 Great-Tasting Wines,” by Gene Making 115 Great-Tasting Wines,” by Gene SpazianiSpaziani

Best source for winemaking suppliesBest source for winemaking supplies– Presque Isle Wine Cellars, www.piwine.comPresque Isle Wine Cellars, www.piwine.com