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Wine and Wine Tasting

Wine and Wine Tasting. November 15, 2005 Eugene N. Losey Elmhurst College. Why Wine?. It's natural. Budbreak. Harvest. Why Wine?. It's natural. It's living. Red Wine. Why Wine?. It's natural. It's living. It's social. It's aesthetic. Aesthetic. Why Wine?. It's natural.

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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

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