WINE BASICS

Enology = Winemaking
British version of the word is Oenology 1. What is wine? It is the result of fermenting and processing grapes or some other fruit sometimes even vegetables. Wine, as used in the industry is defined the product of fermenting & processing grape juice or must. SUGARS AND SWEETNESS Reducing sugars wines fermented to absolute bone dryness still contain between .001% and .002% of unfermented sugars. Most common reducing sugars are glucose and fructose, but the exact reasoning why they do not completely convert during fermentation remains unclear ACIDS AND ACIDITY Principal acids involved in wine making: Tartaric Malic Lactic Acetic The total of these and other minor acids determine the amount of tartness the palate will receive from the wine. Total acidity is a measurement made by analysis in winery labs in order to quantify tartness in juice, must, or wine.

LEVELS OF ACIDITY
Less than .500 g/100 mL are generally considered bland. Exceeding .800 g/100 mL are usually sharp. Sweetness levels tend to mask total acidity and vice versa.

Ph VALUE
The measurement of the active acid strength in juice, must, or wine is expressed in terms of pH. Determination is made by measuring the hydrogen ion concentration in a given solution. A pH scale is from 0 14

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A 7 on the scale is as pure as water. Each gradient from 7 toward 0 or 14 becomes more intense. The lower the level, the higher the acidity. The higher the level, the lower the acidity.

SULFUR DIOXIDE
Sulfur Dioxide is a gas having a very prickly, sharp pungency in the nose. The gaseous form of SO2 is generally used by larger wineries, where greater quantities are required.

MALOLACTIC FERMENTATION
The principle effect is a reduction in total acidity along with a buttery-like flavor development known as diacetyl. As a rule, malolactic fermentation is desired in more complex table wines, and undesired in in lighter types, which express greater fruit flavor profiles.

FINING OF WINES
Fining is the process of removing suspended particles from wines and will sometimes be used for softening of wines of phenolic compounds. A process used to remove suspended solids from a wine in order to make it 'clear'. Fining agents include dried blood, casein, clay and egg whites.Other types of fining agents are Bentonite, kieselsol and sparkoloid

BARRELS
Barrels are constructed from Oak staves from many diverse countries around the world. Primarily French and American oak barrels are used in the California wine industry Common components from barrel aging wine are: Nutty Smoke Clove Cedar Coffee Leather Cigar Box Dusty

Oak species (commonly used) Allier American Limousin Nevers

FILTRATION
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Two important points of filtration are; The degree of clarity desired The amount of coloring and flavor lost

Red wines that are unfiltered are considered higher in quality Pressure and flow rate are key to the filtration process

What is wine? Wine is the alcoholic beverage obtained from the juice of freshly gathered grapes, the fermentation which is carried out in the district of origin according to local tradition and practice. Viticulture is the growing of the grapes, which are used for wine production. Vinification is the process of making wines from the grapes. What is Fermentation? The process by which grape juice turns to wine. SUGAR + YEAST = ALCOHOL + CO2 When does fermentation begin? Fermentation begins when grapes are crushed and ends when all sugar converted to alcohol, or when the alcohol level has reached levels high enough to kill off the yeast. Sugar is naturally present in the ripe grape. Yeast also occurs naturally, on the grape skin, however, natural yeast is not always used in todays winemaking. Instead, laboratory strains of pure yeast have been isolated and are typically used in the Vinification process. Each strain of yeast contributes something unique to style of wine. Carbon Dioxide (CO) dissipates into air EXCEPT in Champagne and sparkling wines Gas retained through special process The production of wine There are many factors that may contribute to the quality of wine: The grape The soil Climatic conditions, location Viticulture Vinification Luck of the year Storage There are two colors of grapes which are Black Grapes commonly known to us as red and White Grapes. The pulp in the wine is colorless and produces the grape juice (known in wine terminology as the must).

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Can white wine be produced from black grapes? The color of wine comes entirely from the grape skins. If the skins are removed immediately after pressing, no color is imparted to wine, and wine will be white. e.g. most famous is Champagne. In the Champagne region of France a large percentage of the grapes are Pinot Noir, however, most of the resulting wine is white. In California, some sparkling wine is made from the Pinot Noir grape and White Zinfandel is made from the Red Zinfandel grape. What is Tannin? Natural substance from skins, stems, pips and the wooden barrels used for aging. Tannins act as a preservative, without it, certain wines wouldnt improve in bottle. Collective name for a bitter, astringent group of chemicals that are found in skins, pips and stems of grapes, and also in the oak barrels that are commonly used to age wine in. tannins are a vital component of red wines. They contribute structure, which in turn facilitates ageing and thus the development of the complexity that comes from long-term cellaring.Generally, red wines have a higher level of tannin than whites. What is meant by Acidity? All wines have a certain amount of acidity. Typically, white wines have more acidity than reds. The winemakers task is to balance the fruit and acid. Acidity in wine is needed to give wine a lasting finish. If a wine is too low in acid, it tastes flat and dull. If a wine is too high in acid, it tastes too tart and sour. Usually, the winemaker can easily manipulate the acidity. The acids in wine are tartaric acid (cream of tartar) and malic acid. The amounts of tartaric and malic acids vary depending on the grape variety and on where the grapes are grown. Tartaric and malic acids are produced by the grape as it develops. In warm climates, these acids are lost through a biochemical process. Therefore, grapes grown in warmer climates have lower acidity than grapes grown in cooler climates. For example, Napa Valley produces grapes with lower acidity because the climate is warmer. Sugar production in the grapes is the complete opposite of acid production. The warmer the climate the higher the sugar content of the grapes. Sugar content of grape juice is expressed in Brix. In summary, warmer climates result in high sugar and low acid whereas cooler climates result in low sugar and high acid The Malolactic Fermentation (MLF) is an important natural process for adjusting the acidity in wine. An important winemaking decision in the production of white wines. The conversion of the tart, sharp malic acid (An acid found in high concentrations in unripe grapes, it has a tart, sharp flavour.) into the softer, less harsh lactic acid by lactic acid bacteria, which takes place after alcoholic fermentation. The MLF lowers the acidity by converting malic acid to lactic acid and carbon dioxide. Many white wines undergo MLF, while most all red wines "automatically" undergo MLF. There are some wines that have less malic acid in them than others, and the MLF does not play a significant role in shaping the wines as in those with a higher malic acid content. The conversion of malic acid to lactic acid produces a buttery texture. What is vintage? A vintage indicates the year the grapes were harvested, so every year is a vintage year. The Soil Poorer soil traditionally produces better grapes, because the roots push downward to find water, picking up minerals and trace elements. HEMANT JALUTHRIA F&B SERVICE - II Page 4

 Deep roots are less affected by weather conditions, such as the cold nights or drought. Soils that are shallow or low in nutrients may produce a lower cropload with less vegetative growth. Less vegetative growth, will not provide shade for the grape clusters allowing increased sun exposure. A soils makeup is dependent upon: The material or rock of which it is comprised (clay, silt, sand) The size of the material or rock the soil is made of: (For example clay is made of very fine particles, silt has larger particles and sand is even larger.) The chemical composition of the soil The organic matter and nutrients in the soil The depth of the soil Soils are characterized by the ratio of sand, silt, and clay that are present in them. Soils that have a high ratio of clay are said to be heavy. Sandy soils are called light. Loam is a mixture of clay, silt, sand, and organic matter that is fertile and drains well. Alluvial soils lie in the floodplains that flank rivers and streams; they are usually a mix of silt, sand, gravel, and loam. Grapevines need adequate, but not excessive, nutrients from their soil for healthy growth. A vineyards geography is as important as its soil. Within a vineyard, there may be several different topographies. A vineyard on a south-facing hillside will absorb more sunlight and be warmer than the north side of the hill. Hillside vineyards have better drainage but will be more susceptible to erosion and wind damage. Climate and location Vines grow best in 30-50 latitude north and south. Frost is the most dangerous climactic condition. Cold or wet weather at flowering may cause coulure, which is the non-pollination of blossoms, causing the grapes to fall off or never develop. The ripening period in Sonoma and Napa is from June to September. 85 to 100 days of sunshine are needed to ripen the grapes for harvesting. A lack of sunshine during these months produce grapes with a lack of sugar. Too much sunshine produces grapes high in sugar, low in acid (maybe producing flabby wines). Too much rain during this time will cause the grapes to swell weakening the resulting juice. Hail may damage the grapes, causing mold to form and spoil. Heavy mist or rain at harvest may prevent the crop from being picked at the correct time, ruining an entire years work These broad weather conditions of a particular wine-growing region are defined as the macroclimate. The weather in a particular vineyard or portion of a vineyard is referred to as the mesoclimate or microclimate. Terroir is the French term to describe all the environmental factors that are found in a given vineyard, such as soil, topography, and all the climatic conditions. Grapevines are grown on an artificial support called a trellis.

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What kind of wine glass should be used ? Wine glasses must be plain and transparent, so that one can appreciate the wines color, and it should be made of glass or crystal. Wine glassesmust also have a stem to hold the glass without warming the wine with the heat of hands. While some people advocate the use of different glasses for wines from different grape varieties, but to keep things simple with three glass options: glasses for red wine, for white wine and for sparkling wine. Red wine glasses are wider, with a very large bowl, since red wine needs to be swirled around to come in contact with the oxygen, and benefit from a larger area of contact with the air.

White wine glasses are tulip shaped. They are smaller than red wine glasses. The reduced surface area of contact with the wine prevents the white wine to warm up too fast.

SERVING WINE
A conventional rule of thumb is that red wine should be served at room temperature while white wine should be served chilled. However, we need to be more precise, since room temperature varies from city to city and season to season, and some refrigerators may be set too cold.

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On average, for best results, wine must be served at the following temperatures:

Sparking Wine White Wine Rose Wine Red Wine

: : : :

48F 53F 51F 62F

(9 C) (12 C) (11 C) (17 C)

serving temperature, aeration, and wine glass allow the best wine tasting by bringing the best aromas (and taste) out of the wines. After all, 90% of wine tasting come from smell. The temperature of the wine is extremely important, as it greatly affects both the taste and smell. The temperature at which wine is served has a tremendous impact on its taste. Serving wine too cold or too warm will negatively affect its taste and qualities. Chilling a wine will: reduce its smell (aroma), reduce its sweetness, emphasize its acidity. and emphasize its tannin. In a fruity wine, chilling will reduce the fruity taste. Warming a wine will obviously have the opposite effect (more smell, sweeter, less acid, less tannin, more fruit). Consequently, one should choose a temperature which matches the characteristics of the wine, for example:
Red wines generally have more tannin than whites, so are served at a higher temperature to prevent the

tannin from overpowering the other flavours. Sweet wines tend to be low in acid, so are served chilled as otherwise the sugar is too dominant If you have a white wine with an unpleasant smell (or taste), chilling it, will tend to mask the smell. A wine (red or white) that is to tannic can be served warmer to hide this defect. Older wine tends to be less fruity than younger wine. If you are one of the many people who prefer fruity notes in their wine, you may want to serve older wine a bit warmer to bring out its remaining fruit aromas. Serving white wine that is too warm will cause the wine to taste alcoholic and heavy. Serving red wine that is too warm causes the wine to taste too alcoholic and sometimes even vinegary. Serving reds that are too chilled produces an excessive tannic bite and much less flavor.

Wine Style Strong red (e.g. Bordeaux) Medium red (e.g. Burgundy) Light red (e.g. Beaujoulais) Full, dry white (e.g. a fine Burgundy) Medium, dry white (e.g. ordinary Burgundy) Full, sweet wines (e.g. Sauternes) Champagne

Serving Temperature (degrees C) 16C -18C 15C -17C 11C -13C 13C -17C 11C -13C 8C -12C 6C -10C

It is true that most Bordeaux red wine is strong and as such should be served relatively warm, but it is false to say that all Bordeaux should be served at room temperature as there are also lighter Bordeaux which should be served cooler. The temperature should be based on the wine's characteristics rather than its region or origin. HEMANT JALUTHRIA F&B SERVICE - II Page 7

Order of serving wine Light wines are generally served before strong ones. The reason behind this is that if a strong wine is served first, it leaves a taste in the mouth which will interfere with the taste of a lighter wine. More specifically:

White wine is normally served before red, as red wine generally has the stronger taste Young wines are normally before old, as old wines tend to be more powerful Dry wines before sweet, so that the sugar of a sweet wine does not interrupt on the taste of a dry wine Light reds before heavy reds

STORING WINE
The key criteria for storing wine are as follows, starting with the most important and then progressing to the less important:

Temperature stability. The most important consideration in storing wine is temperature. Wine likes to
be stored in a cool but not cold room; 10C to 15C is ideal but anything up to about 20C is acceptable. Widely fluctuating temperatures will quickly destroy wine. A poorly insulated room which heats up in the day and cools down at night will soon spoil any wine. Avoid high temperatures. High temperatures will quickly age any wine, and not in a nice way. High 20s will ruin a wine within days (or less) and certainly any temperature over about 18 Celcius (68 Farenheit) are undesirable. However, it is likely better to have a consistently warm room than one that alternates between warm and cold. Avoid very cold temperatures. The ideal temperature for storing wine is about 12 degrees (the exact figure varies somewhat from expert to expert). A few degrees colder than this is acceptable, but anything near zero is very bad. Avoid light. Light should be avoided, most especially sunlight. A wine room certainly should not have any windows, and preferably it should be dark most of the time. Avoid vibration. This is a relatively minor consideration for bottles being stored for a relatively short time. However, one would certainly not want to leave bottles on top (or beside) a source of vibrations (such as a clothes dryer). Likewise, storing a normal bottle in the fridge for a few days is not a big problem, but the vibrations from an ordinary kitchen fridge make it unsuitable for long-term storage of valuable wines. Avoid chemicals and strong smells. Wine should not be stored where there are chemicals in the air (e.g. next to open paint cans) or strong smells (e.g. in a cheese cellar). Moderate humidity. Humidity (too low or too high). Humidity should be moderately high, to prevent the cork from drying out and to minimize evaporation from the bottle. One would not want 100% humidity as this leads to mould, but this is seldom to be found in the average household, so one normally is more concerned about low humidity than high humidity. In general, humidity is much less of a problem than the previous considerations. Even in a dry room, the average bottle can be stored on its side for months without noticeable damage.

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