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The Chemistry of Wine Making

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harrison smith

on 28 April 2014

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Transcript of The Chemistry of Wine Making

The Chemistry of Wine Making
3. Pressing
This is the stage where the grapes are pressed however the process is different depending on the type or style f the desired wine.
After is is the pressed the juice is left to separate the solids.
If needed the juice may then be filtered further or go through centrifugation.
4. Fermentation
In the next step the juice is inoculated with live yeast where the fermentation reaction occurs: C6H12O6 ---> 2CH5OH + 2CO2.
This process is due to many minor biochemical steps.
The reaction occurs under a blanket of Carbon Dioxide because if it were exposed to oxygen the phenols are oxidised and the sugar and ethanol are converted into Carbon Dioxide and water.
5. Purification
Unwanted solids, micro-organisms and salts are extracted from the liquid which is now wine.
It is then bottled and sent of for sale.
Conclusion
The chemistry behind wine making needs to be closely monitored throughout the process especially during the fermentation process and in specifics the fermentation reaction.
2. Crushing and Destemming
This step is when the grapes are removed from the stem and gently pressed to split the skin.
Sulfur dioxide is then added to the grapes to stop oxidisation and prevent microbial activity.
Certain enzymes can also be added at this stage to break down cell walls in the grapes and aid in the release of juices.
1. Harvesting
Harvesting is not only the first but also the most critical stage of the wine making process.
The grapes must be harvested at a specific time for optimal levels of sugar, acid, phenol and aroma compounds with the desired style of wine.
Short video on a few components of the wine making process
Relationships with the Hospitality and Tourism Association
Many wineries have ties to the Hospitality and Tourism industries whether it be selling direct to specific restaurants or selling to stores which in turn sell to restaurants or hotels.
However some wineries struggle to sell direct and may use winery tours and tastings to make up for that loss.
In many hotels or restaurants the wine list is usually highlighted and this shows the importance of the wine industry to the Hospitality and Tourism Association.
Full transcript