Wine

Fern Grace Frong Tan 6B

What is wine?

Wine is an alcoholic beverage made from

fermented grapes or other fruits. There are
many variants of wine such as Red, White
or Rose. When you look at the contents of
wine its mostly water, followed by ethanol
alcohol which is what makes you drunk, and
some other stuffs such as the color, the
taste, and the aroma which is the tiny
fraction part of wine.

Wine is a complex mixture of chemical

compounds in a hydro-alcoholic solution
with a pH around 3

Acid in wine
They are 4 main type of acid
in wine

Tartaric acid

Malic acid

Lactic acid

Citric acid

Alcohol

Alcohol contained in wine ranges from 5.5%

- 21% by volume, which Moscato dAsti is
wines type with the least percentage of
alcohol at 5.5% - 6.5%, On the other hand
Port, Madeira, Sherry, Other Fortified
Dessert Wines contained 17% - 21% alcohol
by wines volume and rank the highest
percentage of wines that contained alcohol.

Sulfur dioxide

The use of sulfur dioxide (SO2) is widely accepted as

a useful winemaking aide.It is used as a
preservative because of its anti-oxidative and antimicrobial properties in wine, but also as a cleaning
agent for barrels and winery facilities. Although the
used of sulfur dioxide is worldwide in the process of
winemaking, but its actually is that wine can be
free of SO2 as it is a by-product of fermentation.
However, most of the SO2 present in wines has been
added by the winemaker. Still, that does not mean
adding SO2to wine is a necessity. Although the
reality is that almost all winemakers do it.

Fermentation

Wine is made through the process of

fermentation. Fermentation is the chemical
breakdown of a substance by bacteria,
yeasts, or other microorganisms, typically
involving effervescence and the giving off of
heat. The process of fermentation made a
huge effects on wines because this process
of fermentation in winemaking turns grape
juice into an alcoholic beverage.

Making wine

At this stage red wine making diverges from

white wine making.

To start primary fermentation yeast may be

added. During this fermentation,

After the primary fermentation, the wine is

kept warm and the remaining sugars are
converted into alcohol and carbon dioxide

malo-lactic conversion

Phenolic content in
wine
These compounds include

phenolic acids

stilbenoids,

flavonols,

Dihydroflavonols

anthocyanins

flavanol monomers (catechins)

flavanol polymers (proanthocyanidins)

Yeast assimilable
nitrogen

Free Amino Nitrogen

(FAN)

Ammonia (NH3)

Ammonium (NH4+)

Monoterpene

Sesquiterpene

Linalool