Wine Classification

Classified by Fermentation Process1.1 Natural Wine, 10-14 % alcohol (v/v)1.2 Fortified Wine, 15-21 % alcohol (v/v) 1.2.1Sweet wine

• White wine : Muscatel, white port• Rose wine: California tokay, tawny port• Red wine: port, black muscat

1.2.2 Sherry Aged types, Flor sherry types, Baked types

1.2.3 Flavoured wines : Vermouth

Wine Classification (2)

2. Classified by Carbondioxide2.1 Still wine, Table wine2.2 Sparkling wine: Champange, Carbonated wine

3. Classified by sweetness3.1 dry wine3.2 semi-dry wine3.3 sweet wine

Wine Classification (3)

4. Classified by colourWhite wine: Chablis, Chardonnay, Pinot blanc, Rhine

wine, Riesling, Sylvaner, TreminerRose wine: Rose, VinorossoRed wine: Barbera, Cabernet Sauvignon, Claret,

Carnelian, Gamay, Pinot noir, Pinot St. George, Zinfadel

Wine Classification (4)

5. Classified by Place of Production5.1 Classified by country : American wine, Australian

wine, French wine, Italian wine

5.2 Classified by region: Bordeaux, Burgandy, California, Chablis

Grape

Family : VitaceaeGenus : VitisEuropean grape: Vitis vinifera 5000 cultivarsAmirican grape: Vitis labrusca 2000 cultivars

“Foxy” flavour or methyl anthranilate

Vitis rotundifolia

Grape (2)

1.Vitis vinifera1.1 Muscat flavour

White wine: Muscat blanc, Gold, Malvasia, Gianea, Muscat otonel,Orange muscat

Red wine: Muscat

Grape (3)

1.2 Flavour related to grape cultivars(except Muscat)

White wine: White Riesling, Chadonnay, Emerald Riesling, Helena, Melon, Muller-Thurgau, Sauvignon blanc, Sylvaner

Red wine: Barbera, Cabernet Sauvignon, Carnelian, Merlot, Nebbiolo, Durif, Shiraz,Pinot St. George, Ruby Cabernet, Tinta Madiera, Tinta Cao, Zinfadel

Grape (4)

1.3 Flavour unrelated with grape cultivarWhite wine: Aligater, French Colombard,

Green Hangarian, Grillo, Palomino, Thomson seedless, Veltliner

Grape (5)

2. Vitis labrusca“Foxy” flavour or methyl anthranilateWhite wine: Niagara, Diamond, Dutchess, Elvira,

Missouri, Riesling NoahRed wine: Concord, Agawam, Black pearl,

Campbell’s early, Catawa, Clinton, Delaware, Diana, Iona, Isabella, Ives, Niabell, Steuben, Vergennes

Grape (6)

3. Vitis rotundifoliafruit flavour and muscadine flavourWhite wine: Scuppesviong, Topsail, WillardRed wine: Burgaw, Eden, Hunt, James, Thompson

4. Hybrid grapesWhite wine: Verdelet, Vidal blanc, VigonolesRed wine: Baco noir, Beta Cascade, Chombourcin,

Chancellor, Colobel, Landal, Rosette, Royalty, Salvador

Nutrients

Carbon source: Sucrose, Glucose, Fructose

Nitrogen source: Protein, Amino acid, Ammonium salt, (NH4)2SO4, (NH4)3PO4, (NH4)2HPO4, NH4H2PO4

Yeast

Wild YeastCandida colliculosaCandida pulcherrimaHansennula anomalaKloeckera apiculata

Wine YeastSaccharomyces carlsbergensisSaccharomyces cerevisiaeSaccharomyces capensis or fermentati

Fermentor

Open FermentorClose Fermentor

Material of FermentorCement pond with glazed tileWood BarrelFiber glass BarrelStainless BarrelGlass bottle

Raw material Preparation

Grape

StemmingAdd KMS 100 ppm (0.01%)

Crushing & Pressing

Must Fermented

White Wine

Must & Pressed Fermented

Rose wine & Red wine

FermentationGrape must & pressed

10% Starter

Ferment for 3-5 days(Soluble Solid: 5-6 obrix)

Separation(filtration, Centrifugation, Siphon)

Lees, Sediment

fermentation

Precipitated2 weeks

Separation

WineSediment

KMS 50 ppm (0.005%)

Maturing (1 Month)

SeparationSediment

Wine KMS 50 ppm (0.005%)

Improve quality

Bottling

Colour Change in Wine

Red colour of AnthocyaninsVitis vinifera : monoglucosideVitis rotundifolia : 3, 5 diglucoside

Factors that effect colour in red winePeriod of colour extractOxygen ( Not over 40 mg. / L. -year )TemperatureAcidity & BasidityPeriod of maturation ( 3 year in barrel or bottle will lostAnthhocyanins about 50% )

Turbidity in wine

Suspended substantMicroorganismsTanninProtein ( Molecular weight: 40,00-200,000; pl 4.8-5.7 )