UNIT-2 Wines PDF

**[UNIT-2 Wines]** **After reading this chapter you will be able to understand:** - Meaning of wine and its history - Classification of wine - Old and new world wines - Wine making process - Grapes varieties used in wine making - Types of wine openers - Wine corks - Common b...

**[UNIT-2 Wines]** **After reading this chapter you will be able to understand:** - Meaning of wine and its history - Classification of wine - Old and new world wines - Wine making process - Grapes varieties used in wine making - Types of wine openers - Wine corks - Common bouquet/flavor of wines \*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\*\* **WINES** **Definition of wines**: wine is an alcoholic beverage obtained by the fermentation of the juices of freshly gathered grapes. Fermentation is carried out in the district of origin according to the local customs and traditions. **HISTORY OF WINE MAKING:** The history of [wine](http://en.wikipedia.org/wiki/Wine) spans thousands of years and is closely intertwined with the history of [agriculture](http://en.wikipedia.org/wiki/Agriculture), [cuisine](http://en.wikipedia.org/wiki/Cuisine), [civilization](http://en.wikipedia.org/wiki/Civilization) and [humanity](http://en.wikipedia.org/wiki/History_of_the_world) itself. Archaeological evidence suggests that the earliest known wine production occurred in [Iran](http://en.wikipedia.org/wiki/Iran) and [Armenia](http://en.wikipedia.org/wiki/Armenia) dated between 8,000 BC and 6,000 BC, respectively. Evidence of the earliest wine production in [Europe](http://en.wikipedia.org/wiki/Europe) has been uncovered at archaeological sites in northern [Greece](http://en.wikipedia.org/wiki/Greece) ([Macedonia](http://en.wikipedia.org/wiki/Macedonia_(Greece))), dated to 6,500 years ago. These same sites also contain remnants of the world\'s earliest evidence of crushed grapes. In [Egypt](http://en.wikipedia.org/wiki/Ancient_Egypt), wine became a part of recorded history, playing an important role in ancient [ceremonial life](http://en.wikipedia.org/wiki/Ceremony). Traces of wild wine dating from the second and first millennium BC have also been found in China. Wine, tied in myth to [Dionysus](http://en.wikipedia.org/wiki/Dionysus)/[Bacchus](http://en.wikipedia.org/wiki/Bacchus), was common in [ancient Greece](http://en.wikipedia.org/wiki/Ancient_Greece) and [Rome](http://en.wikipedia.org/wiki/Ancient_Rome), and many of the major wine-producing regions of [Western Europe](http://en.wikipedia.org/wiki/Western_Europe) today were established with [Phoenician](http://en.wikipedia.org/wiki/Phoenicia) and later Roman plantations. Wine-making technology, such as the [wine press](http://en.wikipedia.org/wiki/Wine_press), improved considerably during the time of the [Roman Empire](http://en.wikipedia.org/wiki/Roman_Empire); many grape varieties and cultivation techniques were known and [barrels](http://en.wikipedia.org/wiki/Barrel) were developed for storing and shipping wine. Wine production gradually increased and its consumption became popularized from the 15th century onwards, surviving the devastating Phylloxera louse of the 1870s and eventually establishing growing regions throughout the world. **VITICULTURE: Viticulture** (from the [Latin](http://en.wikipedia.org/wiki/Latin) word for [vine](http://en.wikipedia.org/wiki/Vine)) is the [science](http://en.wikipedia.org/wiki/Science), [production](http://en.wikipedia.org/wiki/Plant_cultivation) and study of [grapes](http://en.wikipedia.org/wiki/Grape) which deals with the series of events that occur in the [vineyard](http://en.wikipedia.org/wiki/Vineyard). When the grapes are used for [winemaking](http://en.wikipedia.org/wiki/Winemaking), it is also known as viniculture. It is one branch of the science of [horticulture](http://en.wikipedia.org/wiki/Horticulture). **Duties of the viticulturist include:** - Monitoring and - controlling [pests](http://en.wikipedia.org/wiki/Pest_(organism)) and [diseases](http://en.wikipedia.org/wiki/Plant_pathology) - [fertilizing](http://en.wikipedia.org/wiki/Fertilizer), [irrigation](http://en.wikipedia.org/wiki/Irrigation_(wine)), [canopy](http://en.wikipedia.org/wiki/Canopy_(grape)) [management](http://en.wikipedia.org/wiki/Glossary_of_viticultural_terms#Canopy_management), - monitoring [fruit](http://en.wikipedia.org/wiki/Fruit) development and [characteristics](http://en.wikipedia.org/wiki/Typicity), - Deciding when to [harvest](http://en.wikipedia.org/wiki/Harvest_(wine)) and vine [pruning](http://en.wikipedia.org/wiki/Pruning) during the winter months. **VINE DISEASES**: following are the diseases which may occur in the growth of grapes which need to be tackled with to prevent the crop from spoiling. 1. **Oidium tuckerii**: in the form of powdery mildew which destroys the flowers and can be prevented by spraying sulphur before and after blossoming. 2. **Phylloxera :** louse like aphid that eats up the roots thus rendering weak vines and weak fruits. 3. **Pernospora**: fungal attack on leaves so no good photosynthesis. Copper sulphate salt can be sprayed to prevent this. 4. **Cochylis**: these are moths and caterpillars that eat up the leaves. Arsenic salt and nicotine can be sprayed. 5. **Gray rot (pourriture gris)**: fungal attack on the fruits causes unpleasant odor. 6. **Noble rot (pourriture noble):** same fungus that ruptures the skin of the grapes and exposes the pulp to dry winter air. This results in the loss of water content of the juice resulting in more concentration of sugar. This helps the wine makers in producing better quality wines. Also considered as a favorable disease. - Enough sunshine to ripen the grapes, - Moderate winter - Average yearly temperature of 14-15 degree Celsius. **CLASSIFICATION OF WINES**: all wines are classified as under: 1. **Table wines**: also called as still wines include Red, White and Rose 'wines. They lack carbonation (no CO2). These are further classified as dry and sweet wines. Dry means there is either no or very little sugar and they are termed as best meal accompanying wines. Dry is achieved by natural means when sugar is converted into alcohol after fermentation. The alcoholic %age varies between 8.5% to 14%. Examples : Beaujolais, Chablis, montes, chateauneuf du pape, Medoc , tavel rose', blue nun etc. 2. **Sparkling wines**: wines that contain CO2 to make them fizzy. This is obtained after fermentation and retained in the bottle. The alcoholic %age varies between 9% to 14%. Champagnes are the best sparkling wines of the world. Generally consumed during festive occasion and can accompany the meal throughout. Examples: moet n chandon, lanson, cooks, MDP, spumante (Italian), tattinger etc. 3. **Fortified wines**: these are the wines which have been fortified (strength increased) by the addition of alcohol generally brandy either during or after fermentation. Alcoholic %age may vary between 15% to 22%. Examples: sherry, port, Madeira, marsala, etc. These wines if taken before the meals are also called as aperitifs while ones taken after the meals are called as dessert wines. 4. **Aromatized wines**: these are the wines which have been first fortified and then aromatized by the addition of flavoring agents like herbs, barks or other seasonings. Examples: vermouth, dubonnet and bitters. **PRODUCTION OF TABLE WINES:** Following are the steps taken while the production of table wines. 1. **Harvesting**: grapes are plucked when the density of bloom(natural yeast on the skin) is constant on maximum bunches. The grape is fully ripe and has the balance between sugar and acidity, which gives the wine its taste, is achieved. Plucked in dry weather conditions. 2. **Grading**: grapes are graded according to the quality. 3. **Weighing**: to determine the quantity required for the fermentation the grapes are weighed. 4. **Removal of stalks**: the stalks have a bitter taste because of tannins/ bitter oils present which may spoil the final taste of the wine. They are plucked off the grapes by the destalking machines. 5. **Crushing**: or pressing where the grapes are pressed to extract the juices. This can be done in the following ways; **Manual method** : in this method the grapes are crushed by feet. **Mechanical method**: where the machines press the grapes and extract the juice. **Balloon method**: in this method the grapes are filled in a large container and insert a big balloon inside. The tank is sealed. When the air is blown inside the balloon it expands and the grapes are crushed between the balloon and the wall of the tank. **Carbonic maceration**: in this method CO2 is injected in the sealed tank containing the grapes. This ruptures the skin and the weight of the grapes press the grapes on the lower level. Thus getting the MUST(juice obtained after crushing). 6. **Chaptalisation**: an optional step where the specific gravity of must is checked by the wine makers to denote the sugar levels and thus the potential alcohol. If the sugar level is found to be insufficient they may add sugar to improve the sugar level and thus the alcohol percentage. 7. **Sulphuring**: the must is ready for fermentation. But before fermentation is started the sulphur is sprinkled over the must to remove the acetobacter bacteria. Sulphur eats up the entire oxygen(where acetobacter bacteria survives) from the must and forms the thick layer of the froth over the must. This prevents the atmospheric oxygen from entering the must and no more bacteria can grow and must does not get converted into vinegar. This also helps in killing the wild yeast if any present on the skins of the grapes. 8. **Fermentation:** process of converting sugar into alcohol where the yeast called saccharomyces ellipsoids is added in a specific quantity (generally 3%-5% of the total volume of the must). Fermentation may take place from two days to two weeks' time (till sugar is present in the must). The temperature is maintained at 64 degree to 70-degree F for red wines and 44 degree to 59 degree for the white wines. 9. **Cellaring**: after the fermentation is complete the running wine (the top portion of the wine where there are no skins, seeds, pulps etc. as they settle down at the bottom of the tank) also called as vin-de-goutte is taken out in the casks and send to the cellars for maturation. The casks must be filled till the top to exclude the air. 10. **Second pressing**: the remaining wine in the fermentation that is also containing the skins seeds, pulp is sent for second pressing to extract more color and juice concentration. The resulting juice is called as vin-de-presse and can be added to vin-de-goutte as it is good in tannin. 11. **Racking**: the wine needs to be separate from the lees (the suspended particles, dead yeast, which settle down during maturation) as they decompose and give bad smell/odor to the wine. Wine is carefully pumped out into another barrel leaving behind the lees. This process is called as racking. The left-over wine along with the lees is sent for distillation and is now called as eau-de-vie-de-marc. 12. **Finning and filtration**: the wine after the racking is cloudy and gives hazy appearance. This needs to be cleared to convert it into fine wine. Isinglass, white of egg, colloidal silica, gelatin or bentonite can be added which collects the impurities (protein haze) of the wine and settles at the bottom. Now the wine is passed through fine filters. 13. **Refrigeration**: this is done to stabilize the wine. 14. **Blending**: done to improve the quality of wine. Wines from different vineyards which may have matured through different years are blended together to give consistent quality and taste. 15. **Aging**: this takes place naturally by allowing the wine to rest in oak barrels for one or two years to gain maturity and develop a soft mellow character from the oak wood. 16. **Bottling**: glass bottles are preferred. Some may be colored to prevent light from ruining the wine. Bottles are cleaned and dried with hot air. 17. **Corking**: cork is one of the best materials to seal a bottle of wine. Cork is the bark of the tree which after the age of 40 years develops a thick, spongy and semi hard cork. The corks mainly come from Portugal and Spain. After putting the corks are inserted in the bottles they are sealed with Spanish wax. 18. **Pasteurization**: process to stop the further fermentation in the wine. The bottles are immersed in the double boilers upside down for two minutes at the temperature of 180 degree Fahrenheit. 19. **Maturing**: wines are matured to bring good acid and tannin balance. The wines are allowed to stay in the bottle for the period which may differ from house to house. Bordeaux and burgundy wines are matured for 3-4 years. Red wines benefit the most from maturation. 20. **Labeling**: the bottles are labeled and the label should contain the following information; - Country of origin - Region of the country from where the wine is coming - Appellation or the quality that it qualifies - Name and address of the supplier - Alcohol percentage volume by volume - The net contents of the bottle - Vintage year - Brand name or chateau name - Source of bottling 21. **Storing**: wines are stored in the cellars maintaining the temperature of 12.5 degree Celsius and stored in the shelves depending upon the type of wine. **PRODUCTION OF SPARKLING WINES** These are the wines which have carbon di oxide in them which makes it fizzy. A sparkling wine can be made by the following methods; 1. By artificially injecting CO2 in the bottles containing table wine just like we do in the aerated drinks. 2. By retaining the CO2 that is produced by the fermentation process in the tank also called as CUVEE' CLOSE (CHARMAT) method and transferring it into the bottle along with the wine. 3. By second fermentation done in the bottle itself also called as CHAMPANOISE method. **Terms used in Méthode Champenoise Production:** --------------------------------------------------------------------------------------------------------------------------------------------------------------------- ***Assemblage*** A preliminary combining and blending of wines from\ different vineyards after the first racking. --------------------------- ----------------------------------------------------------------------------------------------------------------------------------------- ***Bead*** A bubble forming in or on a beverage; used to mean CO~2~ bubbles in general or sometimes to the ring of bubbles around the edge of the\ liquid. ***Blanc de blanc*** Champagne made from white grapes. ***Blanc de noir*** Champagne made from the juice of Pinot noir; may\ impart a light salmon color to the wine. ***Cremant*** A very lightly sparkling, creamy, and frothy wine, usually higher in sugar content. ***Cuvée*** Literally tubful or vatful, this refers to a particular\ blend to be used for sparkling wine. ***Dégorgement*** The disgorging or removal of the plug of sediment\ which\ collected on the cork during riddling. ***Dosage*** Same as dosage in English: an amount of sweetener added back\ to the bottle after dégorgement. ***Liqueur de tirage*** The mixture of sugar added to the cuvée for\ the second fermentation. ***Méthode champenoise*** Traditional champagne production method that\ promotes a second fermentation in the bottle. ***Mousse*** Froth, foam; frothy or sparkling; used as a synonym with crémant. ***Pupitres*** The hinged sloping racks used to hold bottles during\ the riddling process. ***Remuage*** Refers to the riddling or turning of the bottles to dislodge\ yeast sediment and allow it to collect on the cork. ***Remueur*** Refers to the person who riddles the bottles. ***Tirage*** Refers to drawing off the base wine combined with sugar and\ yeast for second fermentation in the bottle or a tank. ***Vin de reserve*** Some of the base wine held in reserve in which\ the sugar for the dosage is dissolved. --------------------------------------------------------------------------------------------------------------------------------------------------------------------- **Champagne** is a [sparkling wine](https://en.wikipedia.org/wiki/Sparkling_wine) originated and produced in the [Champagne wine region](https://en.wikipedia.org/wiki/Champagne_wine_region) of [France](https://en.wikipedia.org/wiki/France) under the rules of the [appellation](https://en.wikipedia.org/wiki/Appellation). which demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods and [secondary fermentation](https://en.wikipedia.org/wiki/Secondary_fermentation_(wine)) of the wine in the bottle to cause [carbonation](https://en.wikipedia.org/wiki/Carbonation). Vineyards in the [Champagne region](https://en.wikipedia.org/wiki/Champagne_(wine_region)) of France The grapes [Pinot noir](https://en.wikipedia.org/wiki/Pinot_noir), [Pinot meunier](https://en.wikipedia.org/wiki/Pinot_meunier), and [Chardonnay](https://en.wikipedia.org/wiki/Chardonnay) are used to produce almost all Champagne, but small amounts of [Pinot blanc](https://en.wikipedia.org/wiki/Pinot_blanc), [Pinot gris](https://en.wikipedia.org/wiki/Pinot_gris) Arbane, and [Petit Meslier](https://en.wikipedia.org/wiki/Petit_Meslier) are vinified as well. 1. **HARVESTING**: all the steps of harvesting, grading, destalking remains same as for the table wine making. 2. **PRESSING AND FERMENTATION**: same as for table wine making. 3. **BLENDING**: after the primary fermentation the wines from different vineyards are blended to form a cuvee'. 4. **BOTTLING**: the base wine is bottled in champagne bottles stoutly made to contain the pressure of the CO2 gas. This pressure is about 90 lbs per square inch. At this stage the mixture of sugar and yeast (also called as liquor de tirage) is added in the bottle and the bottle is sealed with the help of mushroom shaped cork and agrafe (wire arrangement with a steel cap). 5. **SECONDARY FERMENTATION**: this happens in the bottles after the addition of liquor de tirage and form the CO2 bubbles. They remain captive in the bottle along with the wine. 6. **MATURING**: the bottles are left for maturation undisturbed for a year or two. The bottles are stored in chalk cellars at around 60-65 degree Fahrenheit. 7. **REMUAGE**: during long rest in the chalk cellars the wine gives off sediments and the impurities which are to be removed so that the wine can move for the final stages of preparation. In this process the bottles are placed in special racks called *pupitres* which gives the bottles a slanting angle to collect the sediments and the impurities close to the neck of the bottle. The objective is to allow the sediments to slide down the side of the bottle and collect at the bottom of its temporary stopper. At the end of this process the bottles are completely inverted upside down. C:\\Users\\NIKHIL\\Desktop\\rack-for-the-process-of-remuage-of-champagne-bottles-2GNRW22.jpg **Remuage Image** 8. **DEGORGEMENT**: in this step the bottles necks are dipped in the freezing water. The sediments and little wine is converted into ice. The cork at this stage is removed and the frozen wine along with the sediments come out of the bottles as frozen bullets.  9. **DOSAGE**: the bottle is topped up to make up the loss of wine either by adding champagne or liqueur de expedition. This liqueur will decide the final taste of the wine which could be very dry to sweet. Gradation are from the driest to the sweet- *brut, extra sec, sec, demi sec, demi doux or doux.* 10. **AGING**: the bottles are sent for aging after they have been labeled before marketing. **Terms denoting sweetness of champagne** 1. **Brut, Nature-** Very Dry 2. **Extra Sec-** Dry Champagne 3. **Sec-** Medium Dry 4. **Demi- sec-** Medium sweet 5. **Demi doux-** sweet 6. **Doux-** Rich, Very