Step 4 Wine and Alcohol powerpoint2

Information about Step 4 Wine and Alcohol powerpoint2

Published on September 11, 2009

Author: aSGuest25732



Wine Types and Regions : Wine Types and Regions 1 Growing Grapes : Growing Grapes There are many types of grapes but the optimal grape class is Vitis Vinifera. It is considered optimal because it has the right balance of sugar and acid to create a good fermented wine without the addition of sugar or water. It is said that the wine is only as good as the grape; a poor winemaker can ruin good grapes, but a good winemaker isn’t going to make great wine from inferior grapes. 2 Slide 3: Vines start producing grapes about 3 years after planting; a usable crop after five years. They reach their prime in terms of crop yield between ages 10 and 30 years. 3 Types of grapes : Types of grapes The different kinds of wine: Chardonnay Chenin Blanc Gewurztraminer Semillon Sauvignon Blanc Cabernet Sauvignon Merlot Zinfandel 4 Growing cont’d : Growing cont’d Vines can grow for 100 years, although production decreases the older the vine gets. Vines grow best in nitrogen, phosphates, potassium, iron, magnesium and calcium. Bug Phylloxera came from states in 1870’s. 5 Slide 6: 6 Slide 7: 7 Slide 8: 8 Slide 9: 9 Slide 10: 10 Slide 11: 11 Slide 12: 12 Slide 13: 13 Slide 14: 14 Slide 15: 15 Grape Harvesting : Grape Harvesting Weather is the largest factor in determining whether it is going to be a good “Vintage or Year”. There has to be enough heat during the growing season to lead to enough sugar in the grape. To produce great wine, the fruit should be ripe (but not overripe) The grape grower plays a game of chance every year- rain and frost affects the crop. Harvested too soon, the wine will end up with too low an alcohol content (there will not be enough sugar to convert to alcohol). “Thin wine” Harvested too late, there may be too much sugar, which leads to too low acidic content. This will affect the taste and aging of the wine. 16 Slide 17: 17 Slide 18: 18 Slide 19: 19 Slide 20: 20 Slide 21: 21 Initial Processing of the Grape Juice : Initial Processing of the Grape Juice Grapes can be crushed by stomping on them in a large vat, but a more practical way is to use a machine which does the job for you. The color of the skin determines the color of the wine. After stomping the grapes, maceration, (time spent while skins and seeds are left with the juice) will go on for a few hours or a few weeks. Pressing will then occur, by using a large cylindrical container (bladder press) that contains bags that are inflated and deflated several times, each time gently squeezing the grapes until all the juice has run free, leaving behind the rest of the grapes. This juice is stored in oak barrels during the aging process. 22 Turning Grape Juice Into Alcohol : Turning Grape Juice Into Alcohol Grape juice is turned into alcohol by the process of fermentation. Grapes on the vine are covered with yeast, mold and bacteria. By putting grape juice into a container at the right temperature, yeast will turn the sugar in the juice into carbon dioxide and alcohol. The grape juice will have fermented. “Barrel Fermentation” is usually done at lower temps, around 6 weeks. The longer fermentation and use of wood contributes to the flavor ( and usually expense) of the wine. 23 Slide 24: 24 Slide 25: 25 Slide 26: 26 Slide 27: 27 Slide 28: 28 Slide 29: 29 Niagara : Niagara 30 Sonoma : Sonoma 31 Slide 32: 32 Slide 33: 33 Slide 34: 34 france : france 35 Slide 36: 36 Chateau Neuf Du Pape : Chateau Neuf Du Pape 37 France : France 38 Austria : Austria 39 Germany : Germany 40 Slide 41: 41

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