What is the difference between wine and table grapes?
Wine grapes: V. vinifera with a hundred of varieties, smaller, thicker skin, more acidic and sweet, seed
Table grapes: V. labrusca, V. otundifolia or V. viniferia, they are bigger, crunchier, thinner skin, elpitic shape, no seeds
Give examples of wines in each category of grape listed below
1. Noble Grape varities
2. Classic Grape Varities
3. Grape varities for bulk wine
4. Interesting Grape Varieties
- chardonnay, carbent sauvion, merlot
- carbnet franc, chenin blanc
- Airen, Bourboulenc, aramon, bobal
- Albarino, Aligote, Barbera, carmenere
Whats the difference between natural and fortfied wines and give examples of each
Natural: contains alcohol that is formed during yeast fermintation
example: red (still/sparkling), rose wine (still,sparkling), white wine (still, perle, sparkling)
Fortified: contains alchol formed during yeast fermintation plus added alchol, to have a higher [] of ethanol
example: sherry (dry,medium, sweet), Port (tawny, ruby, vintage), herbal wine (vermouth, various)
Where is wine produced mostly and where is consumed?
top country is italy
top wine consumers are USA, france, italy, germany and china
Describe the process of wine making, vinification:
- sampling/destemming
- crushing/pressing
- sulphite treatment
- Fermentation
- Blending
- Finining
- Filtration
- Aging
- Bottling
- harvesting the grapes and seperation of stalk can be partial or total depending on desired wine style
- produces the must (juice) and marc (solid) and may initiate fermentation through natural yeast present
- pressing is done for white wine as it allows juice extraction without pigment
- sulfite is added to must as it has a antimicrobial effect by removing natrual yeast/microbes and works as an antioxidant preventing wine oxidation
- releases polyphenols to contribute to color and taste of wine
- alchohol: yeast converts sugars into ethonal and co2 and stops this at 15% alchohol and leaves a sweet sugar behind
- malolatic fermentation: Lactic acid bacteria becomes active when fermentation process slows and loves the enviorment its in and converts malic acid to lactic to reduce the harsh tates
- proccess that combines from different grape varieties to get desired quality
- the addition of a clarifier like bentonite or protiens to form a complex with the solid matters in wine while also softening and reducing astrigency
- through centrifuge the wine is filtered and particles are removed to have clear wine
- before or after filtration the wine is aged in oak or stainless steel barrels or chips are added to subtitue this is done to develop color and flavour
- with a cork aging may continue, must be storage in a controlled enviorment
What are the major biochemical conversions in wine making?
- conversion of nutrients to ethonal+ metabolies
- non volitiles to aromatic compounds
- acids
- phenolics
- keto acids
- aldehyeds
- diacetly
- monoyerpenes
all contributing to aroma, flavour, and color
What type of processes must occur for the muddy, red brown color of wine?
both enzymatic and non enzymatic oxidation processes
What is the of acetaldehyde and glyxoxylic acid?
a: fruity flavour, pugent at high []s
g: reacts with sulfites and reducess the perservative effect
What are the aspects of sensory quality of wine?
apperance, flavour, structure, complexity
What are the health effects of drinking wine?
the france paradox links the high consumption of moderate red wine consumption to lower rate in death due to coronary heart disease because of phenolic compound, resvertaol
What is the main plant used for beer and what are others?
Hordeum Vulgare (barley) is the most common
- rice,sake
- sorghum, millet, corn
- agave pulque
Where is the highest consumption of beer?
czech republic
What is the compostion of beer and what are the ingredients?
compostion:mostly carbs, then protiens, inorganic ions, organic others including aroma,taste and color
ingredients: water. malt, hops, yeast
Describe the following steps of beer making:
1. malting
2. brewing
3. filtration
4. hopping
5. fermentation
6. Maturation and fermentation
- release of enzymes, kilining promotes the rxns between sugars and amino acids ro make color and flavour through malliard
- through hydration and heating the enzymes are activated and sugars are released, this is done in stages to control enzymatic activity
- heat to inactive enzymes then filter to recover sugars
- boiling to sterilize wort and then adding hops for flavour and timing is vitile
- Ale: top fermintation at a warmer temp that is a faster process and larger: which is bottom fermentation at a colder temp which takes longer
- sugars are added and more fermentatipon happens in bottles and barrles to mature aromas and carbonation occurs through fermentation
What acids make up hops?
beta and alpha
What are the three stages of heat during brewing?
- 40-45: b-glucanase hydrolyzes cell wall to enable access to starch
- 50-54 protease hydrolyzes to release amino acids and stabilizes foams and finally releases cloudiness
- 62-72: amylase converts starch to maltose and glucose
