Wine & Beverage : Wine & Beverage Introduction to Wine Objectives:
Define Wine
Identify important moments in the history of wine
Identify color ranges of wines
Define Viniculture, Enology and Viticulture
Explain wine categories
Discuss how wine is made
Identify steps to making wine SEC 1 1-1 Instructor: Anthony R. McPhee; CHE, FMP Date:_____________
Wine Background : Wine Background Wine (the fermented juice of grapes unless specified),
has been around for millions of years. Every ancient
civilization and continent has produced this elixir of life.
It has been used for:
Ceremonial/Religious
Therapeutic/Medical
Political Gain
Profit 1-2 Instructor: Anthony R. McPhee; CHE, FMP
Wine Categories: : Wine Categories: According to the FDA’s *Standard of Identity law, wines fall into
the following categories based on their *Alcohol by volume or
ABV.
Table Wine: A beverage made from the fermented juice of grapes, unless specified, usually having an ABV range of 7-15%.
Fortified Wine: This is table wine (generally much sweeter) which has brandy or distilled spirit added (during fermentation) to increase the alcohol content, usually having an ABV range of 15-24%.
Champagne/Sparkling Wine: This is table wine which has carbonation within the mixture. Usually has an ABV range of 12-18%. 1-3 Instructor: Anthony R. McPhee; CHE, FMP
How the Stuff is Made? : How the Stuff is Made? Grapes have been cloned to gain their distinct flavor characteristics.
Both red and white grapes can be used to make white wine.
In general the steps for making white wine and red wine are basically
the same, with one exception; the *maceration period?
Whites Wines:
The skins have little to no maceration with the juice.
Red Wines:
The skins are allowed to macerate with the juice to gain color. The longer the contact the darker the juice. 1-4 Instructor: Anthony R. McPhee; CHE, FMP
WINE COLOR RANGE : WINE COLOR RANGE RED COLOR RANGE
PURPLE ? Young fruity immature about 6 months to 1 year from harvest.
RUBY ? Slight aged about 1 to 3 years from harvest.
RED ? Several years of aging about 3 to 5 years from harvest.
BRICK RED ? Mature wine about 5 to 10 years of age.
BROWNISH AMBER ? Past its drinkable life and potentially oxidized. WHITE COLOR RANGE
GREEN TINT ? Young fruity wines about 6 months to 1 year from harvest.
STRAW YELLOW ? 1 to 3 years from harvest.
GOLDEN YELLOW ? Mature white wine 3 to 5 years from harvest.
LIGHT BROWN ? 5 to 10 years from harvest.
BROWN AMBER ? Past its useful life and likely to be *oxidized. 1-5 Instructor: Anthony R. McPhee; CHE, FMP`
What is Viniculture, Enology, Viticulture? : What is Viniculture, Enology, Viticulture? Collectively they are the science and study of all aspects of
winemaking from the harvesting to bottling.
Steps to making wine:
Harvesting
Crushing/Pressing
Fermentation
Clarification
Aging
Bottling 1-6 Instructor: Anthony R. McPhee; CHE, FMP
Making Wine- Steps 1 and 2: : Making Wine- Steps 1 and 2: Harvesting: Fresh grapes are usually harvested in late August or September depending on the seasonal and climate conditions of the winery.
- Grapes grow in areas called Terriors?
2. Crushing and/or Pressing: The purpose of this step is to extract the *free run from the *must. When red grapes are pressed, the juice is allowed to macerate with the skins and seeds for a period of time.
The free run is transferred to oak or stainless steel tanks.
The must is pressed in order to extract more juice. 1-7 Consist of soil structure (porous sand, good minerals and clay)
as well as the climate. They all contribute to the outcome
of how the wine will taste. Instructor: Anthony R. McPhee; CHE, FMP
Slide 8 : 1st: The grapes are crushed or pressed gently to release the delicate grape juice. 2nd: The juice is placed in stainless steel Vats to begin the fermentation process. http://www.cleanskins.com/wine_making.html 1-8 Steps in Motion! Instructor: Anthony R. McPhee; CHE, FMP
Making Wine- Step 3: : Making Wine- Step 3: Fermentation: This step is the moment of truth. It involves the change of grape juice into wine.
Yeast digest and break down the sugars present in the wine. The bi-product of this process is carbon dioxide and alcohol which is allowed to escape into the air.
2nd Fermentation: Most reds and some whites go through a 2nd fermentation. This process makes the wine smoother and softer.
Sparkling Wine: under goes a 2nd fermentation as well, 1st as regular table wine and a 2nd time in a sealed container, where the carbon dioxide is caught and remains in the wine.
This stage also allows room for further development of:
Tannin- a substance found in the skins, seeds and stems of grapes and also oak barrels. It also adds maturity, structure, and texture.
Flavor- complex aromas are released from the skins and seeds. 1-9 Instructor: Anthony R. McPhee; CHE, FMP
Making Wine- Steps 4: : Making Wine- Steps 4: Clarification: This is a process in which unwanted particles and natural substances, like excess protein, *lees and tannins are removed or allowed to settle out.
This process uses egg whites or other clarifying agents to catch the impurities.
THINGS TO KNOW:
The winemakers concern should be the right balance between *brix and acidity of the wine.
Often wines are blended with one or more varietal to add complexity or style before being bottled. 1-10 Instructor: Anthony R. McPhee; CHE, FMP
Making Wine- Steps 5 and 6: : Making Wine- Steps 5 and 6: Aging: The wine may be aged in oak or stainless steel.
Each imparts different flavor characteristics.
Toasted wooden barrels contribute their own flavor to the wine such as hints of vanilla, earth and butter.
Stainless Steel preserves the fresh fruit and acid characters in wine.
Some wines are aged for several years to soften harsh tannins and allow desirable flavors to develop.
Bottling: Once in the bottle, wines are usually held for a few weeks to recover from “bottle shock or sickness”.
The bottle will be sealed to prevent any oxygen from entering and destroying the wine.
Wines continue to mature and improve as well.
Red wines often mature for years before being sold.
White wines tend to come to market much earlier. 1-11 Instructor: Anthony R. McPhee; CHE, FMP
Steps in Motion! : Steps in Motion! 5th: The wine maybe aged in oak or stainless steel. 6th: This step is the same for all wines. The wine is placed in bottles and further processed before transporting to vendors. http://www.cleanskins.com/wine_making.html 1-12 Instructor: Anthony R. McPhee; CHE, FMP
How to make wine at home: : How to make wine at home: 1 gl milk container
3 cans of concentrated grape juice (any flavor)
1 pack of bread yeast or wine yeast
1/2 cup of sugar
6 cans of water (use the juice cans)
1 balloon
1 plastic grocery bag
1 medium sized cardboard box Wash, clean and sanitize jug.
Place room temp grape juice and water into jug.
Add 1/2 cups of sugar shake vigorously.
Add rapid rise yeast package (if using reg yeast, put in a small cup with a teaspoon of sugar and a half cup of water). Let it sit for about 10 mins. or foamy, then add in jug.
Put 5 holes in balloon with a pin.
Place balloon over jug. Place jug into bag, then box, sit in a warm dark spot for about 2 to 3 weeks.
Makes about 3 quarts of wine. http://www.warpbreach.com/6/6.html 1-13 M.O.P Ingredients Instructor: Anthony R. McPhee; CHE, FMP