wine classification
TRANSCRIPT
Wine Classification
Classified by Fermentation Process1.1 Natural Wine, 10-14 % alcohol (v/v)1.2 Fortified Wine, 15-21 % alcohol (v/v) 1.2.1Sweet wine
• White wine : Muscatel, white port• Rose wine: California tokay, tawny port• Red wine: port, black muscat
1.2.2 Sherry Aged types, Flor sherry types, Baked types
1.2.3 Flavoured wines : Vermouth
Wine Classification (2)
2. Classified by Carbondioxide2.1 Still wine, Table wine2.2 Sparkling wine: Champange, Carbonated wine
3. Classified by sweetness3.1 dry wine3.2 semi-dry wine3.3 sweet wine
Wine Classification (3)
4. Classified by colourWhite wine: Chablis, Chardonnay, Pinot blanc, Rhine
wine, Riesling, Sylvaner, TreminerRose wine: Rose, VinorossoRed wine: Barbera, Cabernet Sauvignon, Claret,
Carnelian, Gamay, Pinot noir, Pinot St. George, Zinfadel
Wine Classification (4)
5. Classified by Place of Production5.1 Classified by country : American wine, Australian
wine, French wine, Italian wine
5.2 Classified by region: Bordeaux, Burgandy, California, Chablis
Grape
Family : VitaceaeGenus : VitisEuropean grape: Vitis vinifera 5000 cultivarsAmirican grape: Vitis labrusca 2000 cultivars
“Foxy” flavour or methyl anthranilate
Vitis rotundifolia
Grape (2)
1.Vitis vinifera1.1 Muscat flavour
White wine: Muscat blanc, Gold, Malvasia, Gianea, Muscat otonel,Orange muscat
Red wine: Muscat
Grape (3)
1.2 Flavour related to grape cultivars(except Muscat)
White wine: White Riesling, Chadonnay, Emerald Riesling, Helena, Melon, Muller-Thurgau, Sauvignon blanc, Sylvaner
Red wine: Barbera, Cabernet Sauvignon, Carnelian, Merlot, Nebbiolo, Durif, Shiraz,Pinot St. George, Ruby Cabernet, Tinta Madiera, Tinta Cao, Zinfadel
Grape (4)
1.3 Flavour unrelated with grape cultivarWhite wine: Aligater, French Colombard,
Green Hangarian, Grillo, Palomino, Thomson seedless, Veltliner
Grape (5)
2. Vitis labrusca“Foxy” flavour or methyl anthranilateWhite wine: Niagara, Diamond, Dutchess, Elvira,
Missouri, Riesling NoahRed wine: Concord, Agawam, Black pearl,
Campbell’s early, Catawa, Clinton, Delaware, Diana, Iona, Isabella, Ives, Niabell, Steuben, Vergennes
Grape (6)
3. Vitis rotundifoliafruit flavour and muscadine flavourWhite wine: Scuppesviong, Topsail, WillardRed wine: Burgaw, Eden, Hunt, James, Thompson
4. Hybrid grapesWhite wine: Verdelet, Vidal blanc, VigonolesRed wine: Baco noir, Beta Cascade, Chombourcin,
Chancellor, Colobel, Landal, Rosette, Royalty, Salvador
Nutrients
Carbon source: Sucrose, Glucose, Fructose
Nitrogen source: Protein, Amino acid, Ammonium salt, (NH4)2SO4, (NH4)3PO4, (NH4)2HPO4, NH4H2PO4
Yeast
Wild YeastCandida colliculosaCandida pulcherrimaHansennula anomalaKloeckera apiculata
Wine YeastSaccharomyces carlsbergensisSaccharomyces cerevisiaeSaccharomyces capensis or fermentati
Fermentor
Open FermentorClose Fermentor
Material of FermentorCement pond with glazed tileWood BarrelFiber glass BarrelStainless BarrelGlass bottle
Raw material Preparation
Grape
StemmingAdd KMS 100 ppm (0.01%)
Crushing & Pressing
Must Fermented
White Wine
Must & Pressed Fermented
Rose wine & Red wine
FermentationGrape must & pressed
10% Starter
Ferment for 3-5 days(Soluble Solid: 5-6 obrix)
Separation(filtration, Centrifugation, Siphon)
Lees, Sediment
fermentation
Precipitated2 weeks
Separation
WineSediment
KMS 50 ppm (0.005%)
Maturing (1 Month)
SeparationSediment
Wine KMS 50 ppm (0.005%)
Improve quality
Bottling
Colour Change in Wine
Red colour of AnthocyaninsVitis vinifera : monoglucosideVitis rotundifolia : 3, 5 diglucoside
Factors that effect colour in red winePeriod of colour extractOxygen ( Not over 40 mg. / L. -year )TemperatureAcidity & BasidityPeriod of maturation ( 3 year in barrel or bottle will lostAnthhocyanins about 50% )
Turbidity in wine
Suspended substantMicroorganismsTanninProtein ( Molecular weight: 40,00-200,000; pl 4.8-5.7 )