REGARDING WINEAnujin Myangankhuu

12.01.2015

About the Wine

• Wine is an alcoholic beverage made from fermented grapes or other fruits.

• Different varieties of grapes and strains of yeasts produce different styles of wine.

• Wine is usually made from one or more varieties of the European species Vitis vinifera, such as Pinot noir, Chardonnay, Cabernet Sauvignon, Gamay and Merlot. When one of these varieties is used as the predominant grape, the result is a “varietal” as opposed to a “blended” wine.

Classification of WineRegulations govern the classification and sale of wine in many regions of the world.

European wines tend to be classified by region (e.g. Bordeaux, Rioja and Chianti.

The EU is a leading producer of wine. Producing some 175m hl every year, it accounts for 45% of wine-growing areas, 65% of production, 57% of global consumption and 70% of exports in global terms.

Non-European wines are most often classified by grape (e.g. Pinot noir and Merlot). Market recognition of particular regions has recently been leading to their increased prominence on non-European wine labels.

Examples of recognized non-European locales include Napa Valley, Santa Clara Valley and Sonoma Valley in California; Willamette Valley in Oregon; Columbia Valley in Washington; Barossa Valley in South Australia and Hunter Valley in New South Wales; Luján de Cuyo in Argentina; Central Valley in Chile; Vale dos Vinhedos in Brazil; Hawke's Bay and Marlborough in New Zealand; and Okanagan Valley and Niagara Peninsula in Canada.

Some blended wine names are marketing terms whose use is governed by trademark law rather than by specific wine laws. For example, Meritage (sounds like "heritage") is generally a Bordeaux-style blend of Cabernet Sauvignon and Merlot, but may also include Cabernet Franc, Petit Verdot, and Malbec. Commercial use of the term Meritage is allowed only via licensing agreements with the Meritage Association.

WinemakingWinemaking or vinification, is the production of wine, starting with selection of the grapes or other produce and ending with bottling the finished wine. Although most wine is made from grapes, it may also be made from other fruits or plants. Mead is a wine that is made with honey being the primary ingredient after water.

In the context of wine production, terroir is a concept that encompasses the varieties of grapes used,

elevation and shape of the vineyard

type and chemistry of soil

climate and seasonal conditions

the local yeast cultures.

Winemaking can be divided into 2 general categories:

1. still wine production (without carbonation)

2. sparkling wine production (with carbonation — natural or injected).

o Harvest

Harvest is the picking of the grapes and in many ways the first step in wine production. Grapes are either harvested mechanically or by hand.

Mechanical harvesters are large tractors that straddle grapevine trellises and, using firm plastic or rubber rods, strike the fruiting zone of the grapevine to dislodge the grapes from the rachis.

Advantage :

Disadvantage :

able to cover a large area of vineyard land in a relatively short period of time, and with a minimum investment of manpower per harvested ton

the indiscriminate inclusion of foreign non-grape material in the product, especially leaf stems and leaves, but also, depending on the trellis system and grapevine canopy management, may include moldy grapes, canes, metal debris, rocks and even small animals and bird nests.

Manual harvesting is the hand-picking of grape clusters from the grapevines.

Advantage :

Harvest period:

Grapes are usually harvested from the vineyard from early September until early November in the northern hemisphere, and mid February until early March in the southern hemisphere

Not only pick the ripe clusters but also to leave behind the clusters that are not ripe or contain bunch rot or other defects. This can be an effective first line of defense to prevent inferior quality fruit from contaminating a lot or tank of wine.

The process of fermentation in winemaking

After the harvest, the grapes are taken into a winery and prepared for primary ferment. At this stage red wine making diverges from white wine making.

• Red wine is made from the must (pulp) of red or black grapes and fermentation occurs together with the grape skins, which give the wine its color.

• White wine is made by fermenting juice which is made by pressing crushed grapes to extract a juice; the skins are removed and play no further role. Occasionally white wine is made from red grapes; this is done by extracting their juice with minimal contact with the grapes' skins.

• Rosé wines are either made from red grapes where the juice is allowed to stay in contact with the dark skins long enough to pick up a pinkish color (maceration or saignée) or by blending red wine with white wine. White and rosé wines extract little of the tannins contained in the skins.

The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product).

In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14 days for primary fermentation and potentially another 5 to 10 days for a secondary fermentation.

yeast + sugar alcohol + carbon dioxide

C6H12O6 2 C2H5OH + 2 CO2

Glucose/fructose ethanol carbon dioxide

--Primary fermentation--

Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines.

To start primary fermentation yeast may be added to the must for red wine or may occur naturally as ambient yeast on the grapes or in the air. Yeast may be added to the juice for white wine. During this fermentation, which often takes between 1 and 2 weeks, the yeast converts most of the sugars in the grape juice into ethanol(alcohol) and carbon dioxide. The carbon dioxide is lost to the atmosphere.

During the primary fermentation the temperature is typically For red wines; 22 - 25 °C, For white wines; 15 - 18 °C.

For every gram of sugar that is converted, about 0.6 mL of ethanol is produced, so to achieve a 12% alcohol concentration (v/v), the must should contain about 20% sugars (w/v).

Secondary or malolactic fermentation

During or after the alcoholic fermentation, a secondary or malolactic fermentation can also take place, during which specific strains of bacteria (lactic acid bacteria) convert malic acid into the milder lactic acid. This fermentation is often initiated by inoculation with desired bacteria.

For example : it converts "crisp, green apple" malic acid to "soft, creamy" lactic acid softening the taste of the wine.

“Secondary" fermentation takes place inside the bottle, dissolving trapped carbon dioxide in the wine and creating the characteristic bubbles of sparkling wines (champagne-like).

During the secondary fermentation and aging process, which takes three to six months, the fermentation continues very slowly. The wine is kept under an airlock to protect the wine from oxidation. Proteins from the grape are broken down and the remaining yeast cells and other fine particles from the grapes are allowed to settle.

Potassium bitartrate will also precipitate, a process which can be enhanced by cold stabilization to prevent the appearance of (harmless) tartrate crystals after bottling. The result of these processes is that the originally cloudy wine becomes clear. The wine can be racked during this process to remove the lees.

Red grapes

After the primary fermentation of red grapes the free run wine is pumped off into tanks and the skins are pressed to extract the remaining juice and wine. The press wine is blended with the free run wine at the winemaker's discretion. The wine is kept warm and the remaining sugars are converted into alcohol and carbon dioxide.

Red wine is sometimes transferred to oak barrels to mature for a period of weeks or months; this practice imparts oak aromas and some tannin to the wine. The wine must be settled or clarified and adjustments made prior to bottling.

Sweet wines or off-dry wines

Are made by arresting fermentation before all sugar has been converted into ethanol and allowing some residual sugar to remain.

Grape The quality of the grapes determines the

quality of the wine more than any other factor.

Grape quality is affected by variety as well as:

1. weather during the growing season,

2. soil minerals and acidity,

3. time of harvest,

4. pruning method.

Other types of fermentations

Bottle fermentation

Bottle fermentation is a method of sparkling wine production, originating in the Champagne region where after the cuvee has gone through a primary yeast fermentation the wine is then bottled and goes through a secondary fermentation where sugar and additional yeast known as liqueur de tirage is added to the wine. This secondary fermentation is what creates the carbon dioxide bubbles that sparkling wine is known for.

Carbonic maceration

The process of carbonic maceration is also known as whole grape fermentation where instead of yeast being added, the grapes fermentation is encouraged to take place inside the individual grape berries. This method is common in the creation of Beaujolais wine and involves whole clusters of grapes being stored in a closed container with the oxygen in the container being replaced with carbon dioxide. Unlike normal fermentation The resulting wines are typically soft and fruity.

The time from harvest to drinking can vary from a few months for Beaujolais nouveau wines to over twenty years for wine of good structure with high levels of acid, tannin or sugar. However, only about 10% of all red and 5% of white wine will taste better after five years than it will after just one year.

Depending on the quality of grape and the target wine style, some of these steps may be combined or omitted to achieve the particular goals of the winemaker. Many wines of comparable quality are produced using similar but distinctly different approaches to their production; quality is dictated both by the attributes of the starting material and the steps taken during vinification.

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