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Wine and Wine Tasting

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  1. Wine and Wine Tasting November 15, 2005 Eugene N. Losey Elmhurst College

  2. Why Wine? • It's natural.

  3. Budbreak

  4. Harvest

  5. Why Wine? • It's natural. • It's living.

  6. Red Wine

  7. Why Wine? • It's natural. • It's living. • It's social. • It's aesthetic.

  8. Aesthetic

  9. Why Wine? • It's natural. • It's living. • It's social. • It's aesthetic. • It's unique and varied.

  10. California Chardonnay

  11. Washington Chardonnay

  12. German Riesling

  13. Napa Valley Merlot

  14. Ho Ho Ho

  15. Why Wine? • It's natural. • It's living. • It's social. • It's aesthetic. • It's unique and varied. • It’s healthful (in moderation).

  16. Wine Making - White Wines

  17. Riesling

  18. Merlot

  19. Grapes Arriving

  20. Crusher / Destemmer

  21. Crusher / Destemmer

  22. Press

  23. Stainless Steel Fermenters

  24. Wine Making - Red Wines

  25. Fermentation - Small Batch

  26. Pumping Over

  27. Free Run Juice

  28. Barrels

  29. Bottling

  30. Chemical Substances inGrapes • Water • Grape Sugars • Natural Acids • Phenolics

  31. Chemical Substances inGrapes • Pectins • Organic Molecules (flavor components) • Esters • Carboxylic Acids • Aldehydes • Alcohols • Terpenes • Biochemicals

  32. Water

  33. Grape Sugars

  34. Natural Acids

  35. Phenolics

  36. Pectins • Nature’s thickening agents. • Lost in Fermentation • Or ‘removed’ with pectic enzymes

  37. Organic Molecules (flavor)

  38. Biochemicals • Enzymes • Amino Acids • Proteins • Vitamins • Glycerin • Inorganic Ions

  39. Fermentation Biochemistry yeast’s enzymes C6H12O6 -------------> 2 C2H5OH + 2 CO2 + (ethyl alcohol) heat

  40. Malolactic Fermentation bacteria Malic Acid ----------------> Lactic Acid (more acidic) (less acidic)

  41. Analysis of Must and Wines