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WINE PRODUCTION PROCESS TASTING WINE, LOOKING, SMELLING, AND DRINK TASTING

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WINE PRODUCTION PROCESS wine is an alcoholic beverage produced by the fermentation of the juice of fruits, usually grapes following the classic wine manufacturing process: HARVESTING, CRUSHING, JUICE SEPARATION, PRESSING, FERMENTATION, MUST TREATMENT, CLARIFICATION, FINISHING, FILTRATION, CENTRIFUGATION and REFRIGERATION

TASTING WINE drinking, tasting and most importantly enjoying wine need not be such a production. In fact, tasting wine is like any other skill that can be enjoyed on many different levels: LOOKING, SMELLING AND DRINK TASTING

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GRAPES HARVESTING grapes are harvested from vineyards as ingredient for making wine. The grapes must be fresh and fully ripened for them to be the preferred raw material for wine making. Because of the effect upon grape composition, proper timing of the harvest is of great importance. Premature harvesting results in thin, low-alcohol wines. Late harvesting may yield high-alcohol, low-acid wines.

CRUSHING modern mechanized wine production crushes and removes the stems at the same time. A crusher-stemmer machine consists of a perforated cylinder containing paddles revolving at 600 to 1,200 revolutions per minute. The grapes are crushed and fall through the cylinder perforations. Most of the stems pass out of the end of the cylinder. A roller-crusher may also be used. Ancient methods of crushing with the feet or treading with shoes are rare, but still acceptable

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PRESSING AND GRAPE's JUICE SEPARATION the crushed grapes are placed in a press. The traditional basket press is gradually being replaced by a horizontal basket press, which applies pressure from both ends. Continuous screw-type presses are also employed, especially for drained pulp. Continuous presses are practical in production of red wines, in which skins, seeds, and juices are all fermented together.

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MUST TREATMENT White musts are often cloudy and settling is desirable to allow separation of the suspended materials. Such measures as prior addition of sulfur dioxide and lowering of the temperature during settling help prevent fermentation and allow the suspended material to settle normally. In many areas wineries centrifuge the white must to remove the solids

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FERMENTATION The process of alcoholic fermentation requires careful control for the production of high quality wines. Requirements include suppression of the growth of undesirable microorganisms, presence of adequate numbers of desirable yeasts, proper nutrition for yeast growth, temperature control for prevention of excessive heat, prevention of oxidation, and proper management of the cap of skins floating in red musts. Temperature control in fermentation is necessary to (1) facilitate yeast growth, (2) extract flavors and colors from the skins, (3) permit accumulation of desirable by-products, and (4) prevent undue rise in temperature, killing the yeast cells

CLARIFICATION some wines, particularly in warm regions or when large tanks are used, may remain somewhat cloudy for long periods. Removal of the suspended material during aging is called clarification

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FINISHING Fining is an ancient practice in which a material that aids clarification is added to the wine. The main processes involved are adsorption, chemical reaction and adsorption, and possibly physical movement
FILTRATION ancient practice to remove yeast cells and most bacterial cells, early filters consisted of rough cloth-covered screens through which the wine was poured

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CENTRIFUGATION, or high-speed spinning, used to clarify musts, is also applied to wines that are difficult to clarify by other means. This operation requires careful control to avoid undue oxidation and loss of alcohol during the process
REFRIGERATION aids wine clarification in several ways. Temperature reduction often prevents both yeast growth and the evolution of carbon dioxide, which tends to keep the yeast cells suspended

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WINE HISTORY 4000 BC certainly wine, as a natural phase of grape spoilage, was "discovered" by accident and is not an invention of man. It is established that grape cultivation and wine drinking had started by about 4000 BC and possibly as early as 6000 BC. The first developments were around the Caspian Sea and in Mesopotamia, near present-day Iran. Texts from tombs in ancient Egypt prove that wine was in use there around 2700 to 2500 BC...

WINE PROCESS ORIGIN priests and royalty were using wine. The Egyptians developed the first arbors and pruning methods. Archeological excavations have uncovered many sites with sunken jars, so the effects of temperature on stored wine were probably known...

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WINE GRAPE VARIETIES wine is usually made from one or more grape varieties of the European species, Vitis vinifera. When one of these varieties, such as Pinot Noir, Chardonnay, or Merlot, for example, is used as the predominant grape (usually defined by law as a minimum of 75 or 85%) the result is a varietal wine, as opposed to a blended wine. Blended wines are in no way inferior to varietal wines; indeed, some of the world's most valued and expensive wines from the Bordeaux, Rioja or Tuscany regions, are a blend of several grape varieties of the same vintage...

WINE CLASSIFICATION wines may be classified by vinification methods (these include sparkling, still, fortified, rosé, and blush) by taste, by vintage, by wine style, by quality of wine...

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