lecture 9

Wine grapes: V. vinifera with a hundred of varieties, smaller, thicker skin, more acidic and sweet, seed Table grapes: V. labrusca, V. otundifolia or V. viniferia, they are bigger, crunchier, thinner skin, elpitic shape, no seeds

• chardonnay, carbent sauvion, merlot • carbnet franc, chenin blanc • Airen, Bourboulenc, aramon, bobal • Albarino, Aligote, Barbera, carmenere

Natural: contains alcohol that is formed during yeast fermintation example: red (still/sparkling), rose wine (still,sparkling), white wine (still, perle, sparkling) Fortified: contains alchol formed during yeast fermintation plus added alchol, to have a higher [] of ethanol example: sherry (dry,medium, sweet), Port (tawny, ruby, vintage), herbal wine (vermouth, various)

top country is italy top wine consumers are USA, france, italy, germany and china

• harvesting the grapes and seperation of stalk can be partial or total depending on desired wine style • produces the must (juice) and marc (solid) and may initiate fermentation through natural yeast present • pressing is done for white wine as it allows juice extraction without pigment • sulfite is added to must as it has a antimicrobial effect by removing natrual yeast/microbes and works as an antioxidant preventing wine oxidation • releases polyphenols to contribute to color and taste of wine • alchohol: yeast converts sugars into ethonal and co2 and stops this at 15% alchohol and leaves a sweet sugar behind • malolatic fermentation: Lactic acid bacteria becomes active when fermentation process slows and loves the enviorment its in and converts malic acid to lactic to reduce the harsh tates • proccess that combines from different grape varieties to get desired quality • the addition of a clarifier like bentonite or protiens to form a complex with the solid matters in wine while also softening and reducing astrigency • through centrifuge the wine is filtered and particles are removed to have clear wine • before or after filtration the wine is aged in oak or stainless steel barrels or chips are added to subtitue this is done to develop color and flavour • with a cork aging may continue, must be storage in a controlled enviorment

• conversion of nutrients to ethonal+ metabolies • non volitiles to aromatic compounds • acids • phenolics • keto acids • aldehyeds • diacetly • monoyerpenes all contributing to aroma, flavour, and color

both enzymatic and non enzymatic oxidation processes

a: fruity flavour, pugent at high []s g: reacts with sulfites and reducess the perservative effect

apperance, flavour, structure, complexity

the france paradox links the high consumption of moderate red wine consumption to lower rate in death due to coronary heart disease because of phenolic compound, resvertaol

Hordeum Vulgare (barley) is the most common • rice,sake • sorghum, millet, corn • agave pulque

czech republic

compostion:mostly carbs, then protiens, inorganic ions, organic others including aroma,taste and color ingredients: water. malt, hops, yeast

• release of enzymes, kilining promotes the rxns between sugars and amino acids ro make color and flavour through malliard • through hydration and heating the enzymes are activated and sugars are released, this is done in stages to control enzymatic activity • heat to inactive enzymes then filter to recover sugars • boiling to sterilize wort and then adding hops for flavour and timing is vitile • Ale: top fermintation at a warmer temp that is a faster process and larger: which is bottom fermentation at a colder temp which takes longer • sugars are added and more fermentatipon happens in bottles and barrles to mature aromas and carbonation occurs through fermentation

beta and alpha

• 40-45: b-glucanase hydrolyzes cell wall to enable access to starch • 50-54 protease hydrolyzes to release amino acids and stabilizes foams and finally releases cloudiness • 62-72: amylase converts starch to maltose and glucose