The chemistry of wine making

Lenka Janošková

Types of wineTypes of wine

whitewhite red rosé

By the colour

Still or sparkling

still sparkling

Turning Grape Juice Into Alcohol Turning Grape Juice Into Alcohol - fermentation - fermentation

C6H12O6 →2CO2 + 2C2H5OH

• Exotermic proces(it releases heat)Grapes on the vine are covered with:

yeast, mold and bacteria

In wine making the temperature cannot exced: 29,4 °C – red wines 15,3 °C – white wines

WineWine componentscomponents

• Water • (Ethyl) alcohol • Organic acids

tartaric acid malic acid succinic acid lactic acid citric acid acetic acid

The essential steps in winemakingThe essential steps in winemaking

• Extract the flavor and aroma from the bast ingredients by chopping, crushing, pressing

Add sugar, acid, nutrients, and yeast to the fementation media

• press off the liquid from the pulp, put it into a secondary fermentation vessel and allow fermentation after several weeks

• When wine is clear and all fermentation has stopped, siphon into wine bottles and cork the bottles securely

The health effects of wineThe health effects of wine

ResveratrolFound 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

Thank you for your attention!!