wine intro

8/13/2019 Wine Intro

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WINE


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DEFINITION

Wine is an alcoholic beverageproduced by the natural

fermentation of ripe, freshlygathered grapes according tolocal traditions and practice.


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The vine: vitis vinifera

Only one species of a vast family witharound 5000 varieties but only about 50are of interest to us for wine-making.

Every vine is a cutting either on its ownor grafted on another.

Pips are used for crossbreedingexperiments.

. . . . . contd.


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The vine: vitis vinifera Viticulture is practised both at north and south of

the equator.North: France, Italy, Germany, USA, etc.South: Chile, Argentina, Australia, New Zealand,etc.

The vine is a pampered plant:- too much sun dries the pulp- too much rain limits the crop- frost, gale, etc. ruins the harvest

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The vine: vitis vinifera

Other dangers:oidium and mildew / red spiders / endemicmoths / various beatles, bugs and mites /white, black and grey rots

PREVENTIONS Sulphur spray

DDT spray Bordeaux mixture (copper sulphate +

slaked lime + water)


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OIDIUM


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MILDEW


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The Greatest Disaster ( in the 1860s)

All vines of Europe were destroyed by the attackof phylloxera vastratix (the devastating leaf-witherer).

Phylloxera grows from grub to aphid while it livesin and feeds on the roots destroying theuppers of the vine.

The American vine vitis riparia (unsuitable for

good wines) was brought to Europe in 1863 forexperiments.. . . . . contd.


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The Greatest Disaster ( in the 1860s)

Phylloxera came along as it always lived inthe roots of vitis riparia which is immune tophylloxera.

Phylloxera spread like an epidemic anddestroyed all vitis vinifera of Europe.

SOLUTIONGrafting of vinifera uppers on riparia roots

now practised all over the world.


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The only Welcome diseaseNOBLE ROT / WELCOME ROT

Latin: botrytis cineria Leaves a bluish green tinge on the grapes Feeds on both acid & sugar Consumes more acidacidity

loweredincreased sugar -ratio Renders chemical alterationnew elements

createdmodified taste is unique Secretes antibodyinhibits fermentationmore

natural sweetness The attacks are irregular not all vines in one

vineyard not all clusters on one vine


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NOBLE ROT


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Examples of Wine-grapes

White grapes Chardonnay Chenin blanc

Gewrtztraminer Mller-Thurgau Muscat

Pinot blanc Riesling Trebbiano


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Examples of Wine-grapes

Black grapes Cabernet sauvignon Gamay

Merlot Nebbiolo Pinot noir Syrah Zinfandel Pinot meuniere


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FACTORS AFFECTING QUALITY OF WINES

Slope Best on sun- facing slopes maximum sun and

warmth, both directly and reflected

Latitude Best between 30 and 50 lines Nearer to 50, better the wine


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FACTORS AFFECTING QUALITY OF WINES

Viticulture Care and cultivation of vines now a highly

technical industry

Quality and timing of ploughing, pruning,weeding, spraying, harvesting, etc. eachaffects the quality of wine

Vinification Skills of the vintner Local traditions and practice


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MANUFACTURING PROCESS

FERMENTATION Grapes crushed must + yeast Fermentation begins alcohol + carbon -

di-oxide 10% to 12% alcohol is standard in case

of most wines, sugar finishes before yeast.

Left to nature, almost all wines would bedry except the rare naturally sweetwines.


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In many cases, fermentation is forciblystopped by:- adding spirit- adding sulphur- microfiltration

CARE OF THE WINE Now a strictly controlled process in most

countries not an easy task for the matrede chais


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Racking the wine is repeatedly racked.Its allowed to settle and drawn into freshcasks. The lees (residue) get separated.

Fining even after racking the wine is notcompletely clear. The fine particles areremoved by using fining agents likeisinglass, egg-white, etc.


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Corking results in continued air-contact minute, but does make a difference.Corks are made with the bark of the oaktree. Deforestation controls has resulted inthe introduction of fireboard/plastic corks,even screw caps.


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TERMS

FLABBY-Wine with less acid CORKY-Wine which smells of cork MALOLACTIC FERMENTATION-Conversion of

tart tasting malic acid to softer tasting lactic acid BRIX- Measurement of sugar content in wine BLOOM-Natural yeast present on the grapes


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TYPES OF WINE

by colourby taste

by yearby nature


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BY COLOUR

Red

White

Ros


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BY TASTE

Sweet

Dry


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BY YEAR

VintageNon-vintage


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BY NATURE

Still/TableSparkling

FortifiedAromatised

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