wines - presentation

8/6/2019 Wines - Presentation

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WINESAn Introduction

Saturday, August 6, 2011


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The Fermentation Process

Yeast reacts with sugar and converts

the sugar into alcohol and carbondioxide and then, if the liquid is notprotected from air, into vinegar.



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Types of Yeast

1. Saccharomyces Cerevisiae

2. Saccharomyces Carlsbergensis

3. Saccharomyces Apiculatus

4. Saccharomyces Ellipsoideus

CULTUREDNATURAL

They simply teem down andit is known that a singlegrape before fermentationwill harbor on its skin

100,000 wine yeasts, 100,000moulds, and up to ten millionwild yeast. They adhere to the waxy substance formed

on the grape skin, and thisdull whitish haze of yeastsand micro-organisms isknown as bloom.



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Fermentation Temperatures

Wine yeasts can only work between 5C and 35C.

White wines are fermented slowly and cooly between temperatures of 15C and 20C to impart delicacy andfragrance.

Red wines are fermented at a higher temperature between25C and 30C which helps to extract color and body for thewine.

Modern wine makers prefer a slow, cool fermentation as theyconsider it helps to preserve aroma and intensifies the flavor.

Very high temperature cause imperfect fermentations resulting inloss of bouquet and the development of the vinegar microbeAsceti mycodermae.



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Malolactic fermentation - Secondary fermentationresulting in harsh malic acid being converted to softerlactic acid. There is no increase in alcohol but only a

lowering of the total acidity of the wine, making it softerand rounder on the palate.

Chaptalization - Sometimes due to poor weather thegrapes do not ripen properly resulting in insufficient sugarin the fruit. The addition of concentrated mustor sugar to

the grape juice before fermentation to achieve the finalalcohol content is called chaptalization.



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Maceration Carbonique - This is associated with theproduct of light, fragrant, fruity red wine such as a

Beaujolais. Whole grapes are put into a closed vat or acontainer, those at the bottom get crushed by those

above and then free run juice begins to ferment. Thencarbon dioxide gas is pumped in, causing fermentation to

take place inside the uncrushed grapes. As fermentationfinished the grapes burst and release their juices, whichare now colored.

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The Vine

There are five families of wine producing vines:Vitis vinifera,Vitis riparia,Vitis rupestris,

Vitis labrusca andVitis berlandieri.

Vitis vinifera (wine-bearing vine) produces all the noble grapes associated with theproduction of the classic wine.



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The composition of the grapeThe grape is made up of a stalk, skin, pips and pulp.

Stalk - When stalk is used it imparts tannic acid to wine. It is mostlyused in the making of big, flavorsome red wine .

Skin - The outer skin or cuticle has a whitish downy or cloudy coat

known as bloom. The inside of the skin imparts color which isextracted during fermentation.

Pips - Crushed pips impart tannic acid, oils and water.Pulp - The flesh of the grape provides juice, also know as must,which is essential for fermentation. The must contains:

78-80% water;

10-25% sugar ;

5-6% acids.Saturday, August 6, 2011


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The composition of the grape



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In some years, everything in the vineyards and cellarsgo well, combining to produce a wine of excellence -a vintage wine. In other years, there can be greatdisappointments brought on by an excess of sun,

rain, snow, frost and the dreaded hail, which willproduce either poor wine or worse.

Luck of the Year :: Vintage Year



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Enemies of the Vine :: Phylloxera

These small yellow aphids

puncture the roots of the vineand form ga l l s on theunderside of the leaves. Thelarvae stick to the roots andsucks the sap which kill thevine roots. Once it feeds on

the sap, the aphid multiples at

lightning speed to continue tolay waste the vineyards.



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Enemies of the Vine :: Oidium

K n o w n a s p o w d e r y mildew, this forms patches

of dusty mould on thegrapes and leaves, causing the grapes to split andshrivel



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Frost - Especially in spring, frost stunts the formation ofthe buds which greatly reduces yield.

Hail - Hail is a particular danger, especially just beforethe vintage when the grape skins are very thin and thegrapes are very vulnerable. Hail can easily puncture the

skins and ruin the crop.

Enemies of the Vine :: Frost and Hail



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The making of the wine encompasses :

the pressing of the grapes;the treatment and fermentation of the must;

maturing the wine and occasionally topping it up to keep the airout

racking, fining and filtration to make the wine star bright: Racking: running the clear wine off its lees or sediment from

one cask to another. Fining: a further clarification of wine usually before bottling. Afining agent such as isinglass is added and this attracts the

sediment suspended in the wine, causing it to coagulate and fallto the bottom of the container. Filtration: the final clarification before bottling. It removes anyremaining suspended matter and leaves the wine healthy and star

bright in appearance.

The Vinification Process



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Types of Wines

Red wine is made from black grapes. Modernwine making calls for a wine without too much tannic acid so the grapes are de-stemmed orinclude only a small percentage of stemsdepending on the wine styles.When fermentation

is completed most of the liquid will be run off.This is known as free-run wine or vin de goutte.The remaining pulp is pressed again, resulting in avery dark ,tannic wine known as press wine orvin

de presse.



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Types of Wines

White wine can be made from white grapes orblack grapes. After pressing, the must may or maynot be left with the skins. slow, cool fermentation takes place which lasts a month or more andgives the wine greater intensity of flavor. Afterfermentation, the new wine is matured in casksfor a short time. It may be racked and fined andstored in sterilized tanks for bottling. Sometimes alittle amount of concentrated grape must is

added if a sweeter wine is desired.



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Types of Wines

RoseWine - Made from black grapes, the must isleft to macerate with the skins for about one dayor until the correct degree of coloring has beenachieved. Then the must is removed to continue

fermenting at a low temperature elsewhere.(Saigne method)

Blush - same as rose wines.



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Amber Wine - It is also commonly known asorange wine. It is wine made from white winegrape varieties that have spent some maceration

time in contact with the grape skins. Orangewines get their name from the darker, slightlyorange tinge that the white wines receive due to their contact with the coloring pigments of the

grape skins.

Types of Wines



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Types of Wines

Sparkling wine is a wine with significant levelsof carbon dioxide in it making it fizzy. The carbondioxide may result from natural fermentation,either in a bottle, as with the methodchampenoise/ method traditionnelle; In a large tank designed to withstand the pressuresinvolved, as in Charmat process; as a result ofcarbon dioxide injection (method gazifi) orus in g th e Tr an s fe r me th od (me t hode

tranvasement).



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Red White Rose Amber Sparkling

Types of Wines



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Presentation compiledby

Ashish M. Dighe



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wines - presentation

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