
Wine and Wine Tasting November 15, 2005 Eugene N. Losey Elmhurst College
Why Wine? • It's natural.
Why Wine? • It's natural. • It's living.
Why Wine? • It's natural. • It's living. • It's social. • It's aesthetic.
Why Wine? • It's natural. • It's living. • It's social. • It's aesthetic. • It's unique and varied.
Why Wine? • It's natural. • It's living. • It's social. • It's aesthetic. • It's unique and varied. • It’s healthful (in moderation).
Chemical Substances inGrapes • Water • Grape Sugars • Natural Acids • Phenolics
Chemical Substances inGrapes • Pectins • Organic Molecules (flavor components) • Esters • Carboxylic Acids • Aldehydes • Alcohols • Terpenes • Biochemicals
Pectins • Nature’s thickening agents. • Lost in Fermentation • Or ‘removed’ with pectic enzymes
Biochemicals • Enzymes • Amino Acids • Proteins • Vitamins • Glycerin • Inorganic Ions
Fermentation Biochemistry yeast’s enzymes C6H12O6 -------------> 2 C2H5OH + 2 CO2 + (ethyl alcohol) heat
Malolactic Fermentation bacteria Malic Acid ----------------> Lactic Acid (more acidic) (less acidic)