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

18. Riesling

19. Merlot

21. Grapes Arriving

22. Crusher / Destemmer

23. Crusher / Destemmer

25. Press

27. Stainless Steel Fermenters

29. Wine Making - Red Wines

31. Fermentation - Small Batch

32. Pumping Over

34. Free Run Juice

36. Barrels

38. Bottling

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

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

41. Water

42. Grape Sugars

43. Natural Acids

44. Phenolics

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

46. Organic Molecules (flavor)

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

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

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

50. Analysis of Must and Wines