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Wine industry
| Question | Answer |
|---|---|
| What makes wine different?? | Climate sunshine/temp. Ripeness sugar levels, acidity and with/out grape skins. |
| Cool Climate Properties | mainly white, high acidity, low alcohol, refreshing. |
| Hot Climate Properties | Mainly red, high alcohol, rich in flavour. |
| Principal Grape Varieties | Chardonnay, Sav Blanc, Riesling, Cab Sav, Merlot, Pinot Noir, and Shiraz |
| Chardonnay | Citrus fruit, apple, tropical fruit, oak |
| Sauvignon Blanc | Citrus Fruit, green fruit, herbs, herbaceous |
| Riesling | Citrus Fruit, Floral, Atone fruit, petrol |
| Cabernet Sauvignon | Black Currant, black cherry, herbs, oak |
| Merlot | Plum, strawberry, blackberry, oak |
| Pinot Noir | Raspberry, red cherry, strawberry, earthy |
| Grenache | Raspberry, stawberry, white pepper |
| Shiraz | Black Cherry, pepper, oak |
| Senses used for Wine | Sight, Smell, Feel, Taste |
| Wine Making White: | Crush, press, ferment, mature, bottle |
| Wine Making Red: | Crush, ferment, press, mature, bottle |
| Colours | Red: only black grapes skin= tannin. White: Both grapes juice only. Rose: Black, less contact with skins, lighter. |
| Aroma | Smell = most important to discriminate food. Aroma is a part of taste, swirling increases aroma. |
| Taste | perceived by tongue, 4 tastes sweet, bitter, sour, salty (rare in wine) |
| Flavour | Combo of aroma and taste, also hotness (alc%) and viscosity. Flavour influenced by other flavours ex fruit |
| Wine Tasting Approach | earlier in day better, spit, be noisy, avoid harsh foods, be rested and relaxed |
| Steps in Wine Tasting | Look, smell, taste |
| Wine Faults | Vinegar, Musty, Nail Varnish indicate faulty wine |
| Storing Wine | cool temp, on their sides, away from strong light |
| Wine by Glass | should be bright, no debris, and smell fresh |
| Preserving Wine | vacuum systems and blanket systems |
| Wine as a Medicine | used since 2,500 BC, used for fevers, disinfectant, diuretics, to extract herbs, mild tranquilzer. |
| Wine Nutrition | 5 oz of dry red has 102 cals. sweeter=more cals, no fat, 2.41g of carbs, .28g protein, trace amounts of vitamins |
| French Paradox | French have low heart disease & attacks, but they eat lots of saturated fats & drink lots of wine |
| Wine and Diseases | helps prevent diseases as long as it is not overly enduldged in, also helps brain function in the elderly |
| Wine as a digestive aid | As effective as peptol bismol if not more effective (white&red). This is due to the antibacterial property of wine |
| Wine and Diseases 2 | Found to help reduce risk of cancer, and has a low risk of cirrhosis compared to other alcohol |
| Wine and Headaches | Wine does not give headaches, this is caused by other agents possibly tannin |
| Serving it Right | Required by: restaurants, bars/clubs, retail liquor stores, and special events ex wedding |
| Serving it Right 2 | 3 sections the effects of too much alcohol, the modern view of alcohol & responsible beverage service |
| Intoxication | a state in which a person does not have normal use of physical or mental capabilities. Can happen in as little as 3 mins. No scientific method to determine it |
| Factors Influencing intoxication | Rate of consumption, amount, age, bodyweight, gender, food, drugs, mood, fatigue, tolerance. |
| Impairment | is measurable through blood alcohol levels, .05% is considered impaired. At .3% can lose consciousness, can die at .4% |
| Dealing with intoxication | cant sell them more alcohol, they cannot remain in your establishment, forbid entry to ppl that are intoxicated, & troublemakers need to wait 24 hours to reenter |
| Tools for Licensees | Alternate transportation, DnD, house policy,incident log |
| Fortified Wines | Extra alcohol, 15-22%, ex Port or Sherry |
| Rose Wine | Black Grapes, less contact with skin, lighter |
| Dry Wines | All sugar turns to alcohol & c02, ex Sav Blanc, Champagne |
| Medium sweet Wines | white or rose, yeast removed, sweeter taste. ex german wines, white zinfandel |
| Sweet Wines | very high sugar, extra alc %, ex sauternes and port |
| Light-bodied Wines | Crisp, easy to drink. ex pinot Gri, beaujolais |
| Medium Wines | some oaked, richer mouthfeel, ex white burgundy or merlot |
| Full-bodied Wines | powerful/concentrated, ripe grapes, some oaked. Ex Shiraz or Chardonnay |
| Oak | from oak contact. Vanilla, spicy, buttery. smooth texture |
| Tannin | from grape skins, dries mouth, gives structure and complexity. |
| Acidity | from the juice, mouth watering, balances sweetness |
| How old is wine? | 7,000 BC+ Neolithic village in Northern Iran cultivated grape pips |
| Historical Records | 9th chapter of genesis, Mesopotamia Epic of Gilgamesh (1800bc), Jamsheed persian effects of fermented grapes. |
| Wine Glass making | North Syria mesopotamia 3500BC, first manual developed in 650BC, remains a luxury item till 18th century |
| The Pharaoh's Wine | mastered wine making, labeling, palm casks, not clear on quality, open fermentation, God Osiris associated with wine |
| Phoenician Influence | Agriculture manual, used trade to expand, produced high quality wine, planted vineyards in Sicily and Spain/ other regions. |
| Greek Influence | Matching grapes with soils, limiting yields for quality, vine training, cultivation from cutting, free run, adding sugar and acidity |
| Ancient Greek Wine | Mixed with sea water, herbs added, Hippocrates used wine in remedies, Chio possible first red wine, Kottabos (wine game) |
| Power Shift in Europe | Greeks traded with Gauls, Caesar defeated Gauls in 58-51BC, Franks gain power in Europe and Align with Rome |
| Wine and the Roman Empire | Cato wrote De Agri Cultura manual for wine estate, grew vines into trees or used support, rome a large pop with over 1 mill |
| Roman Wine | Mainly sweet white wine, liked to age, later developed taste for lighter wines closer to rome |
| Pompeii | Bordeaux of Rome, wine same price as bread, Mt.Vesuvius eruption caused rush to replant vineyards |
| Charlemagne | United Europe, found new wine regions, designated varietals, created hygiene laws, freed churches of tax if they had vineyards |
| Early Medieval Wine | Generally poor quality, rush to sell before it soured, cellars for the rich |
| German Wine | Most pop in England, problems accessing France, principle access was the english channel controlled by Charlemagne |
| Burgundy | first settled by Gauls, remained indep french state, sold Joan of arc to gain England as ally, property based on old inheritance law |
| Bordeaux Wine | Shipment Claret carried 88,000 tonnes of wine, Claret made as a vin rose |
| Fortified Wines old | distillation rediscovered by muslims, to survive long trips spirits added to wine |
| The Cork | low% wine spoiled turned to vinegar, Cork discovered in 17th century, wines could now be stored and aged |
| Downy Mildew | reduces crop yield, weakens resulting wine, its been stated wines lack the quality they had before |
| Oidium | quality of french wine dropped in 1850s, bacteria spoilage |
| Phylloxera | aphids that attack vines, native to north east us, appeared in 1863 destroyed most french vineyards |
| Technologies in Wine | 1800s saw advancements, Louis Pasteur discovered spoilage from microorganisms, yeast produced, industrial rev brought machines to vineyards |
| Bordeaux | Big estates, 1855 classification, Reds: Cab Sav, Merlot, Cab Franc. Whites: Sav Blanc, Semillion, Sauternes |
| Burgundy | Rated by vineyard, highly fragmented. Reds: Pinot Noir, Gamay. Whites: Chardonnay, Pinot Gris |
| Rhone (france) | North vs South. Reds: Syrah, Grenache Noir, Mourvedre. Whites: Viognier, Marsanne, Roussane |
| Loire (france) | Reds: Cab Sav, Merlot, Cab Franc. Whites: Chenin blanc, Sav blanc |
| Alsace (france) | Red: Pinot Noir. Whites: Riesling, Gewurztraminer, Pinot Gris |
| Champagne (france) | Coolest region in france. Red: Pinot Noir, Pinot Meunier. White: Chardonnay |
| Piedmont (italy) | Red: Nebbiolo. White: Moscato |
| Tuscany | Red: Sangiovese, Bordeaux & burgundy varieties White: Trebbiano, Bord & burg varieties |
| Veneto (italy) | Red: Corvina. White: Garganega, Pinot Grigio |
| Spanish Wines | Rioja- red: tempranillo grenache. white: Viura. Jarez- white: Palomino (sherry) |
| Rheingau & Mosel-Saar-Ruqwer (Germany) | White: Riesling |
| Rheinhessen & Rheinpfalz | Red: Dornfelder, Pinot Noir. White: Muller-thurgau, Kerner |
| England & Sparkling | good farming land outside London, global warming could make them next champagne |
| California | Red: Cab Sav, Zinfandel, Pinot Noir. White: Chardonnay, Sav Blanc, Zinfandel |
| Oregon | Red: Pinot Noir. White: Pinot Gris |
| Washington | Red: Cab Sav, Merlot. White: Chardonnay, Sav Blanc |
| Mexico | First vineyards of the Americas missionaries of catholic church. Spain prohibited vineyard in fear of independance |
| Chile | similar to Cali, mainly export pop doesn't drink wine, Carmenere |
| Argentina | Red: Malbec/others. White: Torrontes/others |
| South Africa | Red: Pinotage, Syrah, Cab Sav. White: Chenin Blanc, Chardonnay, Viognier |
| Australia | Red: Shiraz, Cab Sav, Merlot, Pinot Noir, Grenache. White: Chard, Semillion, Sav Blanc, Chard/Sem blend. |
| New Zealand | Hawkes bay- red: Cab sav, Merlot. white: Chard. Marlborough- Red: Pinot Noir. White: Sav Blanc, Riesling |
| Canada | many different varieties from Bordeaux to Burgundy with some hybrids |
| Chinese Wine | expected to be largest market, quality could rival Bordeaux by 2050 |
| Indian Wine | phylloxera destroyed industry, several indigenous grapes, plantings of Sav blanc, Zinfandel, Chenin blanc beginning to appear |
| What is Wine? | Sugars in grape juice and yeast (alcohol&co2) |
| Tasting wine steps | 1. Focus 2. Observe colour 3. Take a quick smell 4. Swirl in glass |
| Tasting wine steps 2 | 5. Take a smell 6. Take a taste 7. Repeat once more if needed |
| Aging Wines | Few wines can age indicated by label and wine experts |
| Storing Wine | temp must be consistent, 7-15C ideal, too low will freeze |
| Temp to Serve | Room temp for Reds, wines should be 6-11C (water and ice) |
| Lying down or standing | laying safe bet for most, standing for champange and synthetic twist tops |
| Formal Occasions 50 ppl minimum | 9-10 sparkling, same for white, 11-12 red |
| Old rules for pairing | local wine with local food, has been proven over time to work |
| Changes from last 20 years | reds having varying tannin, whites have increased body, fusion foods more typical |
| Major Food considerations | weight, sauces, food trimmings |
| Intensity of Flavour | lighter wines will not overwhelm, sauces that are reducted will require fuller bodied wine |
| Acidic foods and pairing | tomato, citrus, vinegar. Sav blanc, riesling, chablis, beaujolais, chianti |
| Sweet pairing | sweet foods require sweet wine |
| Oaked wines pairing | requires robust foods |
| Food considerations | spicy - acidic, young (gewurztraminer), Pasta match sauce, Curry acidic whites, fish no tannin, salty foods acidic or fruity |
| Ethanol basics | at 50% abv flammable (87.5 proof), strong taste needs to be diluted not used for flavour |
| What is a Spirit? | Raw material -fermentation-alcoholic liquid-distillation-spirit |
| Raw Materials used for spirits | grain, fruit, sugar cane, vegetable |
| Distillation | concentration of the alcohol, Heat liquid and then cool to get the spirit |
| Ethanol in alcohol | natural fermentation can only reach 18% alcohol |
| Science of distillation | ethanol boils at 78.1C, fractional distillation is the main method, to make pure alcohol starch, corn grits or zeolites are added |
| Denatured alcohol | ethanol produced for other uses ex cleaners, solvent, fuel |
| Irish Whiskey | cited that 5th century technique of distallation was brought to Ireland by travelling monks, no concrete evidence |
| Batch distillation | oldest means to distill, done in stages to reach certain ABV level, simplest form is pot still |
| Pot Still | still used today for Brandy, Rum, Whiskey, copper is typical material |
| Fractions of Distillate | Heads, hearts and tails |
| Multiple distillations | a pot still can doulbe to triple the concentration of alcohol, only a real efficient pot can yield 90% max |
| Charentais Alembic | Cognac region of France, created to save space on ships, customers liked the undiluted better |
| Pistorius | created the compound still in 1817 in Germany, allow for the mechanism for multiple distillations |
| Pot still with rectifying plate | can reach 75-85% on single batch, retains much of the base materials characters |
| Pot still with rectifying columns | higher ABV% can yield 95% abv required for vodka, more hands-off but keeps flavours |
| Pot still vs column still | PS- lower strength, more character, needs aging, sharper alcohol. CS- higher strength, less char, bottled immediately, smoother alcohol |
| Post distillation | aged in oak, soften alcohol, add colour/flavours/blending, concentrated with age |
| Additions before bottling | neutral water, flavouring, colouring, sugar |
| Vodka | grain or other (grape/potato). Distilled in column or sometimes pot. After distill unaged sometimes flavoured |
| Rum | sugar cane, molasses. Distilled in pots and columns. After distill unaged, wood aged use of caramel |
| Tequila | blue agave. Conversion strachy core cooked. Distillation low strength, characterful spirit. After distill unaged or wood aged |
| Whiskey | grains barley, maize,others. Conversion malting process. Distill pot and column. After distill wood aged |
| Scotch Wihsky | aged minimum 3 years in scotland |
| Malt Whisky | malted barely only, pot stills only, peat can give smoky flavour |
| Grain Whisky | malted barley, other grains, column still |
| Irish Whiskey | only four whiskey distilleries (7 in total) - malted barley, unmalted, other grains. Pot and column. unpeated usually. lighter and smoother |
| American Whiskey | Bourbon famously made in Kentucky 51% maize, new oak charred barrels. Tennesse only in tennessee, maplewood charcoal filter adds smoky flavours |
| Gin | linked with britain/london 96% abv neutral spirit, bonaticals seeds,peels,root. Flavouring distill in the pots, essences. After distill unaged |
| Cognac | must be from Cognac France. Grapes, pot stilled. After distill wood aged, length of aging determines style. VS 2 yrs, VSOP 4yrs, XO/Napoleon 6yrs |
| Brandy de Jerez | From Jerez. Aged in american oak casks with capacity of 500 litres that used to contain sherry. Traditional aging method of Soleras. |
| Pisco | orginated in Peru/Chile 1500s. is a unoaked brandy. Better quality is denoted by higher abv/proof |
| Grappa | Pomace remains of grapes after pressing. Italian, rehydrated pomace with added sugar. Distilled to make grappa |
| Calvados | apple brandy. France Normandy, double distilled in pot stills. Aged for 2 years in oak |
| Liqueurs | Spirit brandy/whisky/etc. Flavours dairy/herbs/fruits/nuts. added sugar. Flavouring essences,maceration. After distill mostly unaged |
| Marsala | fortified wine from Sicily. Classified based on color and aging often used in cooking. |
| Port wine | fortified. frementation completed with addition of spirits. Rabelos traditional boat for the delivery. |
| Sherry | Fortified wine from Jerez. fermented dry then brandy added. Some sweetners added later. |
| Vermouth | fortified wine that is infused with aromatic herbs and spices. Created in Italy after popular infused wines of Rome |
| Defining Terrior | Use to be a swear word in the New World. is the influence of Soil, gradient, altitude, climate, geography on the character of the wine |
| Soil and Terrior | structure and drainage important. Provides: 1.Anchorage 2. Water 3. Nutrients. Rocky retains heat and drains easier. If poor forces roots to grow deep. |
| Gradient and Terrior | in cool regions provides hotter growth zones if south facing. Better sun exposure and less shading. Cold air travels down, so plant up to keep frost and cooler air away. |
| Altitude and Terrior | Most stop at around 1000 metres, except Argentina. Altitude=lower temp, higher solar radiation, higher day/night temp diff. |
| Climate and Terrior | Macroclimate=norm of region. Mesoclimate=local climate/growing site. Microclimate small area/several rows of vines. |
| Geography and Terrior | Close body of water stabilizes temp, adds sunlight. Tree lines retain heat, barrier against wind. |
| Character of the Vine | Vitis vinifera dated to 130-200 mill years ago. A single plant can cover upto 4000 feet. Oldest vine is around 400 years old. |
| Anatomy of a Vine | tendrils new growth try to grow up towards sun. Cordon/cane mature wood. Fruit attracts bugs to spread seeds. Can survive in poor soils. A true berry plant. |
| New life bud | Primary bud contains highly compressed shoot with flower cluster, it is a machanism for rapid growth in the growing season. |
| Season Cycle | Dormancy, bud break, growth, fruit set, veraison, hardening off |
| Dormancy | Midwinter totally dormant, no growth while rest. Cold temp from -20-11 C keep vines dormant |
| Bud Break | After dormancy. Buds begin to shed sheath, green shoots being to emerge can start around april 1st |
| Growth and Flowers | April/May vine flowers in mid may. Temp 20C individual blossoms lose cap and begin to self-fertilize, very fragant |
| Fruit Set | 2-3 weeks of blossom, ovaries turn to hard green berries. Not all set so they fall off about 7-18 after blossom. Shoots are still growing |
| Veraison | Growth slows. Berries begin to soften and change colour, sugar increases and acid of berries begin to decrease rapidly |
| Hardening Off | plats prepare for dormancy, leaves fall off, shoots become woody |
| Vertical Shoot Positioned Trellis (VSP) | used in France, Germany, Canada, New Zealand. Attractive looking, easily machine harvested, fruit easy to reach. Prone to shade not high yields. |
| Scott Henry Trellis | used in Oregon and New Zealand. Increased canopy/greater yield, better fruit exposure, helps devigourate vines as half are trained down, takes a lot of effort. |
| GDC Trellis Double curtain | 1966, shoots are divided and trained downward. greater yield, better fruit exposure. High cost high effort |
| Lyre Trellis | developed in Bordeauz 1978. increased canopy=greater yield, better fruit exposure. High effort, difficult for sites with vigour and high cost |
| Sylvoz Trellis | Popular in Italy and Australia, weight of shoots move growth down, higher supporting wire. Lowest maintenance low cost, but lowest yield. |
| Stressing the Vines | reduced vigor and improved grape quality, helps establish root system. Can stunt growth and influence harvests. Vine must be at border of environment to yield good results |
| Watering | Drip systems favoured, less waste, roots have to work, less fungus. Supported by a wire. Water stops mid summer to help harden plants. |
| Canopy Management | Foliage of the vine is called canopy, good grapes are well managed. Balance fruit and foliage, prevent fungal diseases |
| Pest Control | Fencing is good 8 feet minimum. Bird netting, pesticides for insects. |
| Organic | defined diff in every country. Perception of the general pop is they are more expensive and inferior. Biodynamic spiritual view of farm as unified organism, only natural composts, integration of livestock and astrologically driven |
| Vineyard Winter | Dormant temp rises month before spring. Great care on feeding and watering vines, fruit is substandard, also time for pruning=more growth. |
| Vineyard Spring | Planting in early spring. Lime-sulphur spray to prevent fungal diseases, plowing/treating the soil. Canopy trimming and training controlling vigour |
| Vineyard Summer | Irrigation for flowering and fruit set. Trim vines and foliage spray. Control weeds, control pests. |
| Vineyard Fall | Harvest get the workforce ready. Spray to prevent fungus, working soils and fertilizers, pruning, trellising is checked |
| The Mighty Yeast | Sugar Fungus similar to bread, beer strains. Many varieties that influence wine. Wild yeast found on grape skins. |
| Sulphur | SulfidesH2S product of fermentation and cause odor in wine. Sulfites SO2 used to preserve wine by preventing the grwoth of spoilage microbes. |
| Commercial vs Wild Yeast | Commercial- reproducible and predictable, complete fermentation good alcohol tolerance, minimal off flavours and SO2 tolerance |
| Commercial vs Wild Yeast 2 | Wild- Produce compounds creating off flavours, tolerate only 4-6% ethanol, unpredictable and SO2 sensitive |
| Requirements for Good Fermentation | Sugar, Nitrogen, Vitamins, Minerals, Low pH, Moderate Temp and Ethanol |
| Yeast Growth | reproduce by budding, after about 12 buds the cell dies, when added to juice there is a lag in activity. Growth becomes exponential until unfavorable event. |
| Yeast Activity | Fermentation is the conversion of sugar into alcohol and Co2 with release of energy. Less than 1/2 of energy is used by the cell the rest is lost as heat. |
| Ethanol Yield | about 94% of sugar is converted to ethanol and Co2, approx yield of ethanol is 55% by volume |
| Fermentation Time | can take days to a few weeks. Temp most influential factor the higher the faster. whites 12-15C reds 20-30C varietals can also influence fermentation times |
| Malolactic Fermentation | fermentation of malic acid to lactic acid. Reduces acidity of the wine generates Co2 and gives buttery flavour. Occurs naturally in some wines. Can be prevented by SO2 |
| From Wine to Vinegar | Acetobacter is the bacterium responsible for this. Converts ethanol into acetic acid and ethyl acetate when oxygen is present. Does not happen if no oxygen, ethanol higher than 14% or SO2 |
| Brett | Wild yeast gives sweaty leathery smell, hard to control. Typically found in old equipment and unsterile environments can be controlled by SO2 and filtration |
| Winery Process 1.When | Manager will balance against weather and labour. Winemaker is concerned with capactiy/accomdating the harvest into cellar. Both try for optimal quality. 1 ton of grapes yields 60 cases of wine |
| Winery Process 2. Crushing | Free run, amount crush(carbonic), Cold stabilization |
| Winery Process 3. Must Adjustments | Chaptalization is the add of sugar to increase alcohol%. Acidity adjustment is common in hotter regions to do this add tartaric acid |
| Winery Process 4. Pressing for whites | Apply force to whole fruit, foot stomping oldest method, screw press, bladder. Free run is considered highest quality, fractional pressing is the separate yields. |
| Winery Process 5. Fermentation | Yeast are rehydrated in water and sugar mixture. done in sanitary containers ex stainless teel, plastic. Cool temps, Co2 needed to be managed during this. |
| Winery Process 6. Pressing for reds | same as 4 for reds |
| Winery Process 7. Settling | Yeast dies and settles on the bottom. Wine is racked off lees, Wine becomes completely clear but could take months or years for this process. |
| Winery Process 8. Fining | Wine might still be hazy. Different agents added to bind to particles and help settle. ex egg whites, gelatin, casein, bentonite. |
| Winery Process 9. Filtration | happens multiple times. filter size measured in microns. Filters are either pad, cartidge, or diatomaceous earth |
| Winery Process 10. Bottling | Wash bottle, fill bottle, bottle closure, seal cap, label bottle, pack bottle into case, stock case |
| Bottling Manual | inexpensive equipment, very labour intensive, 50-100 cases in a day with lots of ppl, not likely to sparge bottles |
| Bottling Monoblock | Very expensive, bottles can be processed at 50 cases per hour, challenging to maintain feeding and uploading, takes an expert to maintain the equipment. |
| Red Wine Carbonic Maceration | whole clusters placed into airtight tank filled with Co2. only uses wild yeast no added. After 5-15 days at 35C there is about 3% alc then process follows as normal |
Created by:
CZ19