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Insert your Short Topic here Biochemical Engineering * Wine Production Ryerson University Biochemical Engineering CHE422 Fall 2014 November 26th Insert your Short Topic here Biochemical Engineering * OUTLINE What is wine? Wine history Difference between red and white wine Styles of red wine Characteristic of red wine Insert your Short Topic here Biochemical Engineering * What is wine? It is an alcoholic beverage made by the fermentation of grapes. It also a psychoactive drug (at the normal serving size!) Used in the intoxicating the grape is fermented to wine without adding any chemicals or nutrients. Insert your Short Topic here Biochemical Engineering * Types of wine Red wine White wine Rosé wines Sparkling wines Dessert wines Fortified wine Insert your Short Topic here Biochemical Engineering * Red and White wine difference White wines are wines that contain little or no red pigmentation. These wines are almost always made from white grapes, but can be made from black grapes as well. Winemakers can make white wine from black grapes because the juice in most black grapes is actually clear. White wines can be sweet or dry, or somewhere in between. Red wines are made from black grapes and have a red or blue tint. Most grapes have colorless juice, so to make red wine the grape skins, which contain nearly all of the grapes’ pigmentation, have to remain intact with the juice during all or part of the fermentation process Wine history Biochemical Engineering * In 4100 B.C Earliest Known Winery Found in Armenian Cave Wine history In 3100 B.C Pharaohs in Egypt They begin making a wine-like substance from red grapes and use it in ceremonies (due to its resemblance to blood). In 1200 B.C – 539 B.C The Phoenicians begin to trade and brought with them wine across the Mediterranean stretching around the sea from North Africa to points in Greece and Italy. Insert your Short Topic here Biochemical Engineering * Wine history In 1492-1600 wine traveled to the New World and it’s brought to Mexico and Brazil In 1543 Portuguese sail to Japan and brought wine as a gift! In 146 B.C The Romans take wine as their own, creating Bacchus, their own god of wine, and make wine a central part of their culture Insert your Short Topic here Biochemical Engineering * Wine history In 1562 wine came to Florida, USA In 1608 wine came to Canada by French settlements In 1554 Spanish missionaries spread across North America , and to Chile and Argentina in 1562 Insert your Short Topic here Biochemical Engineering * Wine characteristics Insert your Short Topic here Biochemical Engineering * Wine characteristics Wine characteristics help identify and relate different wines to each other. Also, helps You to find the flavour you want Characteristics are: Sweetness: the level of sweetness can be tasted by the buds on the tip of the tongue. If they tingles than it is sweet. Acidity: Tasting Acidity is different from the taste of high alcohol wine. Wine grown in cooler vintages has higher acidity. Tannin: naturally occurring polyphenol , gives bitterness, astringent complexity balance, structure and last longer, you can feel it on the middle of your tongue and the front part of your mouth. It is good for health since it induce a significant decrease in DNA oxidative damage in colon mucosal cells wood tannin wine tannin Two types: Insert your Short Topic here Biochemical Engineering * Wine characteristics 4. Fruit: Red Wine: red fruits such as raspberry or dark fruits like blackberry and blueberry White Wine: Lemon and Lime or Peach and Yellow Apple Body: Factors that effect the body of wine where it’s from, vintage, alcohol level and how it’s made. Alcohol Level ABV (or Alcohol by Volume) The wine will have a higher viscosity which is easily seen in watching it bead on the side of the glass. A high alcohol wine typically tastes fuller bodied than a light-alcohol wine. Insert your Short Topic here Biochemical Engineering * Red Wine Production Process Red Wine Production Biochemical Engineering * Red Wine Production Process Red Wine Making Process: Harvesting The grapes (Blue-black, Red or Blue tint) are picked when they are ripe, usually as determined by taste and sugar content. Picking earlier will produce wines with higher acidity, lower alcohol and perhaps more green flavors and aromas. Thus, it could lend to more bitter tannin. Picking later in the harvest season will produce wines with lower acidity, higher alcohol (or sweetness) and more subdued tannin. Insert your Short Topic here Biochemical Engineering * Insert your Short Topic here Biochemical Engineering * Red Wine Production Process 2. Destemmer and Crusher In this step the the stems are removed from the grape bunches, and crushes the grapes (but does not press them) so that they are exposed to the yeast for fermenting, and so the skins can better impart color to the wine. Insert your Short Topic here Biochemical Engineering * Red Wine Production Process 3. Fermentation After making all the necessary adjustments (sugar, acid, etc.), the red must, consisting of juice, skin, and seeds is ready for fermentation. Fermentation step is the main process in which yeast turn the sugar in the wine primarily into Carbon Dioxide, Heat and Alcohol. Insert your Short Topic here Biochemical Engineering * Red Wine Production Process For smaller volumes, it can be fermented in tubs, tanks, bins, or other containers made of plastic or stainless steel. For larger must volumes, specially designed stainless steel fermenters should be used. The fermentation should be conducted in a well-ventilated area, and provisions should be made to remove excess CO2 generated during fermentation. at and Alcohol. To obtain a clean and rapid fermentation, commercially produced strains of active wine yeast in dry form should be used. Dry yeast must be properly rehydrated before inoculating the must. Insert your Short Topic here Biochemical Engineering * Red Wine Production Process Controlling Fermentation Temperature Controlling temperature during fermentation is critical. The fermentation releases a significant amount of heat, which further increases the must temperature. Increased temperature enhances the rate of fermentation and also the extraction of color and phenolic compounds. Beyond a certain level (e.g., above 89 to 95ºF) the excessively high temperature can cause stuck fermentation, promote the growth of undesirable microorganisms and contribute to the formation of off-odor compounds. Thus, the red must is generally fermented in the temperature range of 77 to 86ºF. Insert your Short Topic here Biochemical Engineering * Red Wine Production Process As the fermentation begins, the skins and seeds rise to the top and form a cap. A portion of the heat released leads to a higher temperature in the cap as compared to the fermenting liquid below. In order to release the trapped heat and promote extraction of skin constituents, the cap is periodically broken and the must is stirred. In smaller lots, stirring the must can be sufficient to lower the fermentation temperature. For larger must volumes, pumping over, along with the use of cooling jackets, or must chiller may be needed to control the temperature. Insert your Short Topic here Biochemical Engineering * Red Wine Production Process 4. Maceration This is how long the must (juice and grape solids) is allowed to sit, picking up flavor, color and tannin. Too long and the wine is bitter, to short and it is thin. 5. Pumping Over Skin and other solids float to the top, and need to be pushed back down to stay in contact with the must. This "cap" can be punched down with a tool, or you can pump must form the bottom over the cap and submerge it that way. Insert your Short Topic here Biochemical Engineering * Red Wine Production Process 6. End of Maceration The winemaker must decide if the must has sat long enough. 7. Remove Free Run The best quality wine is made just from the juice portion of the must. It is removed and the rest of the drier must (now called pomace) is sent to the press. Insert your Short Topic here Biochemical Engineering * Press - This squeezes the remaining juice out of the pomace. If you do it too hard, or too many times, you get low quality wine. Settle - The juice, now wine, needs to settle after this ordeal. Rack(ing) - Moving the wine from one barrel to a new barrel allows you to leave solids and anything that might cloud the wine, behind. Malo-Lactic Fermentation - This secondary fermentation can turn the tart malic acid (of green apples) into the softer lactic acid (of milk). Many, but not all red wines go through this step. Oak Aging - Oak is expensive, if the wine is not meant to age for years, the winery may put the wine in oak for only a short time, or not at all. Fining - A process that helps to remove anything that may be making the wine cloudy. Filtering - A process that removes any fining agents, or other undesirable elements in the wine. Bottling - This is done carefully so that the wine does not come in contact with air. Finer wines may be stored for several years in bottles before they are released. Insert your Short Topic here Biochemical Engineering * How and Why Wine Ages Aging is most noticeably the process of the tannins in the wine reacting with other components until they are unable to stay in solution, where upon they become sediment (precipitation). While this is happening, the aromas of the grape are replaced by the bouquet of the aged wine (reductive aromas). At the same time, the color in the wine either lightens if it is a red wine (the anthocyanins - red pigments - bond to the sediment) or in white wine the color turns brown (oxidizes, just like a bite out of an apple - reds do this too, but it is harder to see). So a hard, tannic red wine will, with luck, become softer in the mouth; less fruity, and more wood/leather in the nose, and generally more complex and full of nuance as it ages. An oaky white wine will become less fruity in the nose, more golden in color, and more complex and subtle in the taste (more caramel and less fruit flavors). It is impossible to make general rules about how long any given wine will age. For example, while it is certain that many Cabernet Sauvignons will indeed age 5-7 years, there are plenty that will not age at all (the fruitier, less expensive styles) and more that will age for decades (the richer, more expensive selections). The factors that allow a wine to age are quite complex, but here are a couple of rules of thumb: The wine must have a fairly high level of Tannin to age at all. All the tannin in the world is no good if the wine has no Acidity to keep it fresh tasting. Acidity and tannin are all well and good, but it is fruit that makes wine taste good, and if there is not enough fruit in the wine, then when it ages it will taste like nothing. The fuller a wine in all 3 of these components, the longer it will age. The tannins can either come from the grapes themselves (skins and seeds) or (especially in the case of white) from being aged in wood, usually oak. Grape tannins are more subtle, but often as strong, and rarely as astringent (mouth drying) as oak tannins. Grape tannins are better than oak when it comes to aging, hence grapes like Cabernet Sauvignon, with thicker skins, tend to have better aging potential. The acidity, while it can be added (illegal in many parts of the world), like the fruit, primarily comes from the grape itself. Acidity can be balanced in the winemaking process, but the best vintages have a perfect balance of tannin, fruit and acidity, in the grape itself. More generalities: Cab ages best. Pinot ages surprisingly well, if it is a great Pinot. Chardonnay, when it is oaky, not only ages, but really needs a few years to even out. Merlot needs high levels of Cab in the blend to age well, Syrah rarely ages particularly well, except for true Rhones. Temperature Keep your wine at 55F in order to age it. Wine ages more quickly at 70F+ but the resulting product is less complex, so you could say that wine actually falls apart faster at 70F than at 55F. Keep your wines at a level 55F and they will age slowly and perfectly. The most important way to tell if your wine is ready to drink, is to taste a bottle. This seeming paradox is one of the best reasons to buy wine by the case. Insert your Short Topic here Biochemical Engineering * References http://vinepair.com/wine-colonized-world-wine-history/#18 List other References you used ….. Insert your Short Topic here Biochemical Engineering * References "Organic Wine Making - Everything About Organic Wine Making." Organic Wine Making - Everything About Organic Wine Making. N.p., n.d. Web. 21 Nov. 2014. "Continuous Temperature Monitoring During Red Wine Fermentation."Continuous Temperature Monitoring During Red Wine Fermentation. N.p., n.d. Web. 21 Nov. 2014. "Lecture 6." Lecture 6. N.p., n.d. Web. 21 Nov. 2014. "Blog Maison Ilan." Blog Maison Ilan. N.p., n.d. Web. 21 Nov. 2014. "Wine Education - The Fun Way." Wine Education - The Fun Way. N.p., n.d. Web. 21 Nov. 2014. "Red Wine Production." Iowa State University Extension and Outreach. N.p., n.d. Web. 21 Nov. 2014.
