The Beer Geek Handbook - Living A Life Ruled by Beer (2016)

The Art & Chemistry of Wine
Ralph Obenauf
President, SPEX CertiPrep
Patricia Atkins
Applications Specialist, SPEX CertiPrep
SPEX CertiPrep, Inc. 2011
Housekeeping
Everyone in attendance will receive a copy of the slides
The webinar is being recorded and will be available for
everyone to view on demand
The recording will be posted about one week after the
event
Questions will be answered at the end of the presentation

Type any questions you may have into the question box
and we will answer them during the Q & A portion
Stay tuned after the Q&A session were giving away a

free gift!
Ralph Obenauf
Making wine and making merry
..with some chemistry thrown in.
As Ben Franklin said:

In wine there is wisdom,
In beer there is freedom,
In water there is bacteria.
Viniculture: The science and study of all aspects of wine

grape cultivation and production
Harvesting the Grapes

A grapes terroir : affects of season, weather,
soil, mineral, time of harvest, pruning method
and acidity = quality, aroma & flavor
Harvest time = grapes level

sugar (Brix) usually >15%
Later harvest = more sugar
Acid Levels - Tartaric acid
pH
Other harvest factors:

Tannin development (seed color & taste)
De-stemming (removal of stems) depends on

winemaking techniques
Stems and seeds = tannins
White wines stems intact
Red wines stems removed
Varietals
Original Barrel of Zin #444
Varietals
Over 10,000 varieties of grapes in world
Vitis vinifera
Most common species of grapes
Almost all the European varieties
Every continent except Antarctica
Vitis silvestris: ancestor of modern wine

Grape Uses
71% Wine
27% Fresh Fruit
2% Dried fruit
Top wine production regions: Italy,

France, Spain, US & Argentina
Grafting Root Stocks

Chemistry of the Grape

70-90% Water
18-25% Glucose &
Fructose
0.3-1.5% Tartaric &
Malic Acids
0.7% Amino acids
0.15% Potassium
<0.1% Esters
<0.1% Polyphenols
Trace Amounts
Vitamin A, Vitamin C
2 lbs of Grapes are needed

to create a bottle of wine!
Flavor & Aroma Chemistry of

Varietals
Compound
Methoxypyrazines
Examples
Odor
Earthy,Grassy,Pepper
Varietals
CabernetSauvignonand
Sauvignonblanc.
2methoxy3isobutylpyrazine(IBMP)
BellPeppers
2methoxy3isopropylpyrazine(IPMP)
Asparagus,Peas,Earth
geraniol,linaloolandnerol
Floral
Gewurtramine,Muscat,Riesling
megastigmatrienone
zingerone
damascenone
Spice
Spice
RoseOil
Chardonnay
vanillin
Vanilla
Monoterpines
Norisoprenoids
Mercaptans
Onion,Garlic
Thiols
4mercapto4methylpentan2one
(4MMP), 4mercapto4methylpentan2
ol,3mercaptohexanol,3mercaptohexyl
acetate
Glycosides
Pinotnoir
CabernetSauvignon,
Gewrztraminer,Merlot,Muscat,
PetitManseng,Pinotblanc,
Pinotgris,Riesling,Scheurebe,
SemillonandSylvaner
Sauvignonblanc
Chocolate,Tobacco
Ports
Oenology:
The oldest known
the science
wineryand
is located
study ofinall
Armenia
aspectsand
wine
is
over
and6000
wine years
making
old
Crushing the Grapes

Crushing = start liberation
of juice from grape
The Must = juice, skins,

seeds, pulp
Must contains molds &

native yeasts
Natural is not better
Grape components
crushed = winemaking
method & variety of wine
Crushing the Grapes

White Wines
Stems can be Intact:
Increases tannins
Reduces exposure to color in skins
Skins directly removed
Rose Wines
Red skinned grapes with minimal skin contact
White & red grapes
Red Wines
Stems usually removed
Contact with skin encouraged to varying degrees
Potassium metabisulfite & SO2

Added during many stages
Campden tablets = g potassium or sodium
metabisulfite
Levels in wine
Commercial wine = 20 to 40 ppm
Natural wines as low as 6 ppm
Obies wines: no added sulfites; drink within
3-4 years
Produces SO2
Kills native yeast = antimicrobial
Anti-oxidant
Binds w/ acetaldehyde
Binds w/ anthocyanins
red wine = problem
Anthocyanins bind to tannins
Sulfites
K2S2O5, contributes to sulfites in wine

Contains Sulfites = added sulfite
compounds
Warning labels
1987 US
2005 EU
All wines have sulfites

Sweet & White > Reds
Fermentation process = 6 to 40 ppm
sulfites
US levels allowed = 350 ppm
Red Wine Headaches

Occurs after drinking red wine
As little as one glass
Usually blamed on sulfites
Only 0.01% population are allergic
to sulfites = asthmatics
Un-metabolized acetaldehyde causes
headaches
Possible other causes:
Histamines
Tannins
Cause release of serotonin
Prostaglandin release
Cause pain and swelling
Strains of yeast or bacteria
Punching Down the Must

Cap skins, seeds etc. top of juice - CO2
Punching down the must
Juice mix with skins = color & flavor
extraction
introduce O2 to yeast = fermentation
prevent harmful bacterial growth
lower the must temperature
Preserve delicate aroma compounds
Increases production of esters
Keep yeast growing
Red wines: 22 to 25 C
White wines: 15 to 18 C
Cultured, selected yeast added

Beginning of primary fermentation
1-2 weeks
Converts most of sugar to ethanol
The most Important Chemical

Reaction in Wine Making!
C6H12O6 2 C2H5OH + 2 CO2
Fermentation Reactions
Bacteria or yeast consumes one compound and
excretes different product(s)
Fruit
(sucrose /
fructose /
glucose)
+
Yeast
=
Alcohol
(Ethanol)
Milk
(lactose)
+
Bacteria
=
Cheese
Flour
(sugars)
+
Yeast
=
Bread
Ethanol
+
Yeast
=
Acetic acid
(Vinegar)
Sugars
Sugar level in wine = Brix
1.0 Brix = 1% Sugar = 0.55%
EtOH
Sugar level = alcohol content

Sugars = 1 fuel fermentation
Non-fermentable sugars (5 C ring)
Arabinose, Rhamnose & Xylose
Still present after fermentation
No wine is ever completely dry
Chaptalization: Sucrose added to

boost fermentable sugar content
boost alcohol content
17-18% alcohol highest level

w/o added sucrose
Fermentable Sugars (6 C ring)

Glucose
One of primary sugars of wine
1st sugar metabolized by yeast
Tastes < sweet than Fructose
% Glucose beginning of ripening of
grape (>5x Fructose)
At harvest glucose = Fructose
Fructose
Over ripen grapes > Fructose
Twice as sweet as glucose
Important for dessert wines
Sucrose
Minimal in wine, except champagne
& sparkling wines
Alcohol - Ethanol
Alcohol content limited to 18% w/o
sucrose addition
During fermentation, >9% Alcohol

needed to prevent bacterial growth
Mother of Vinegar (Acetobacter)
Target alcohol = 13% Alcohol (24 Brix)

Final Ethanol Content varies by variety
Wine
% Alcohol
Table Wine
8-14%
Claret
6-10%
Shiraz
10-14%
Rose
10%
White, medium
11%
White, dry
11%
Red, medium
12%
White, sparkling
12%
White, sweet
12%
Cabernet, Pinot Noir
1114%
Dessert Wine
14-20%
Zinfandel
17-22%
Vermouth
17-22%
Syrah
17-23%
Port
20%
http://alcoholcontents.com/wine/wine.html
Pressing the Grape

Pressure removes juice from pulp & skins
Gains 15-30% more juice
Pressed juice has lower acidity (higher pH)
than drained juice
Red wines pressed after fermentation

White wines pressed before fermentation
Pressing releases different compounds
from layers of the grape
pH adjusted (3.0-3.7)
Tartaric or Malic Acid
Prevents bacterial growth
Gives tart flavor or zing
<1 Brix before pumping into barrel

Sweet wine >1 Brix
Stabilized with Potassium Sorbate
Bubbler at top of barrel to release CO2
Chemical Anatomy of the Grape

Seeds & Stems
(Optional Inclusion)
Tannins
Skin
Anthocyanins
Quercetin
Resveratrol
Tannins
Catechins
Grape Skin & Seed Compounds:

Tannins
Plant polyphenol
Binds and precipitates proteins & other compounds
3 types: hydrolysable, condensed & complex
Bad tannins (skins, seeds & stems)
Dont polymerize
Produce bitter taste = astringency
Beneficial Tannins (Oak barrels)
Preservative
Wine clarification (Fining agents)
Proteins bind to tannins
Clarify wine: egg whites, gelatin, bentonite
Young Oak barrels = more tannins
Red wines (>tannins) pair with meats = hydrolysable tannins
As tannins age lose binding
fall to bottom of bottle
wine mellows

Catechins
Flavanols
Also found in chocolate
React with tannins to make primary
flavor components in wine
Larger flavanol tannin complexes

mellow
Smaller flavanol tannin complexes

bitter
Concentrations in red wine 10 mg/L to
250 mg/L
Lighter bodied wine > catechin

content

Anthocyanins
Water soluble pigments of red, purple
or blue (pH)
Flavenoids
Antioxidants
Odorless and almost flavorless
Polymerize with tannins
Important in tannin retention and aging
of wine
Five groups of anthocyanins and

presence dependent on varietal of
grape & wine
> free hydroxyl groups = blueness

> methyl groups = redness
Malvin group red grapes
Other Grape Skin & Seed

Compounds
Quercertin
Flavanoid
Antioxidant
Found in skin of grape
Reacts with anthocyanins
deeper vibrant color
Resveratrol (3,5,4'-trihydroxy-transstilbene)
Phenol produced by plants when

under attack by bacteria and fungi
Found on skin of grape

Antioxidant works in conjunction
with Quercertin
Reported health benefits

Other Grape Skin & Seed

Compounds
Gallic Acid: Phenolic compound
Antifungal & Antiviral compound
Found in seeds & from exposure to new oak
10 100 g/L in wine
Succinic Acid: Dicarboxylic acid
Considered flavor component
Salty bitter flavor in wine elsewhere for
sweetness
Reacts to form esters

Acid + Ethanol = mono-ethyl succinate (fruit
aroma)
In grape & by-product of alcohol and sugar rxn

Caffeic Acid & Caftaric Acid: Cinnamates
Yellow gold color in white wine
Esterifcation rxn: Caffeic Acid + Tartaric Acid =
Caftaric Acid
Oxidation > reaction

Pressed wine have little to no Caftaric Acid
Chemical Anatomy of the Grape

Peripheral Zone
Intermediate Zone
Tartaric Acid
Sugars
Potassium
Sugars
Oxidases
Acids
Astringents
Tannins
Aroma Compounds
Central Zone
Malic Acid
Sugars
Grape Flesh Compounds:

Acids
Acids are important in
winemaking and the finished wine
Primary Acids in Wine

Malic Acid
Tartaric Acid
Other Acids in Wine
Acetic Acid
Ascorbic Acid
Butyric Acid
Citric Acid
Lactic Acid
Sorbic Acid

Tartaric Acid
Most important acid in wine

Maintains chemical stability of wine
Influences Taste & Color
Grape vines -few sources of natural
high concentrations
Majority of acid = potassium acid salt

(cream of tartar)
During fermentation acid binds with

pulp debris (lees), tannins, and
pigments
Acid crystals can precipitate out

Wine Diamonds
Cold stabilization precipitates
crystals

Malic Acid
One of two Primary Acids in Wine

Carboxylic Diacid
Bitter, Tart taste
Associated with Green Apple Flavor
Riesling high Malic Acid
Cooler growing conditions > Malic Acid
Decreases as grape ripens
Low Malic Acid = flat taste
High Malic Acid = sharp bite
Other Acids
Lactic Acid
Controlled by the winemaker

Milder than Tartaric or Malic Acid
Creates milky flavor
Rxn Lactic acid bacteria (LAB) &
Malic Acid
Chardonnays & other white
wines
Some LAB -histamines cause
RWH
Citric Acid
Very small quantities in wine
Supplement for sucrose addition
Other Acids
Acetic Acid
Produced during or after fermentation
Vinegar taste above 300 mg/L
Acetobacter
Ascorbic Acid
Vitamin C
Found in young grapes
Lost to ripening
Added with SO2 as antioxidant (EU limit 150
mg/L)
Butyric Acid
Bacteria Induced wine fault
Smells like rancid butter or blue cheese
Sorbic Acid
Used as a preservative
Sampling Young Wine
Chemistry in a Glass
70-90% Water
6-23% Ethanol by
Variety
1-3% Pectins,
Proteins, Acids
1% Vitamins &
Minerals
1% Polyphenols,
Flavenoids, Tannins
& flavor compounds
Aging the Wine

The average age of a French
Oak tree used for wine barrels
is 170 years old
Oak Barrels
Two major origins for Oak barrels
French & American
Seasoning
French oak traditionally aged or
seasoned for two years
American oak kiln dried
Harvest
French Oak is split
American Oak is sawed
Ruptures xylem cells =
release of lactones
Flavor: American Oak > French

Oak
2-4x > lactones vanilla
Oak Barrels
First widespread use - Roman Empire

400 species of Oak
20 species used for wine barrels
One tree = 2 barrels
5% of the trees used for barrels
Oak barrels are source for tannins
New barrels = high tannins
Green oak = bad tannins
Porousness: oxidation & evaporation

5-6 gal loss (59 gal barrel)
Angels Share
3-5 vintages before oak character

absent
Staves sanded to open oak

Oak strips added to impart aroma
Other Flavor & Aroma influence of

the Barrel
Toasting exposure of oak barrel to
fire & high temperatures
Reduces lactones (fresh oak
aromas)
Increases vanilla & caramel
aromas
Vanillin
Furfual
5-methyfurfal
High toast levels = spicy & smoky
notes
Eugeol & Isoeugenol (spicy)
4-methyl guaiacol (spicy &
smoky)
Guaiacol (smoky)
Add oak chips to increase aromas

Racking the Wine

Barking at the moon referred to a process of racking the
wine under the clear light of the full moon
Racking:
Separate the wine from
the solids, lees,
settled at the bottom of
the barrel
Clearing:
Settling of small
particulates and matter
in wine over time.
Sampling
Bottling Process
Bottle Rinsing
Rinsed with Potassium
metabisulfate
Bottles Filling
Wine dispensed into
bottles
Corks are placed in the

bottles
Headspace
Capsules placed on bottles

Heat sealed
Bottles
Volume
(liters)
# Standard Bottles
0.1875
0.25
0.375
0.378
0.5
0.62
0.75
0.757
1.5
2.25
3
4.5
6
9
9
12
0.25
0.33
0.5
0.505
0.67
0.83
1
1.01
2
3
4
6
8
12
12
16
15
20
18
20
25
27
30
24
26.66
33.33
36
40
Name
Piccolo
Chopine
Demi
Tenth
Jennie
Clavelin
Standard
Fifth
Magnum
Marie Jeanne
Jeroboam
Rehoboam
Methuselah
Mordechai
Salmanazar
Balthazar
Shape: traditional, cultural or

marketing
Before corks bottles were squat &

flat bottomed
After corks: store on side: long &

cylindrical
Nebuchadnezzar
Melchior
Solomon
Sovereign
Primat
Melchizedek
Corks
The primary tree for corks is the
Cork Oak, Quercus suber
Trees are 25 years old before

cork is stripped from the trunks
every ten years
The trees live for about 200

years
Cork production
52.5% Portugal
29.5% Spain
5.5% Italy
Cork Taint
Corked Wine
Cork industry claims only 0.7
1.2% cork taint
Trichlorophenol compounds
Found in cork & methylated by fungi
Product is 2,4,6 trichloroanisole, TCA
Damp moldy odor

Human detection limit of TCA is 1ppt
Eliminate with synthetic corks, screw
caps
Also eliminates the POP
Cork Taint Standards

Single Component:
Part#
Compound
S-133
S-1885
S-1983
S-1985
S-2050
S-2930
S-2950
S-3405
S-3555
S-3586
S-3645
S-4168
S-4183
S-4309
S-5005
S-609
Acetic Acid
Ethanol
2-Ethylphenol
4-Ethylphenol
2-Fluorophenol
2,3,4,5,6-Pentachloroanisole
Pentachlorophenol
2,3,4,6-Tetrachlorophenol
2,4,6-Tribromophenol
2,4,6-Trichloroanisole
2,4,6-Trichlorophenol
Malic Acid
4-Ethyl-2-Methoxyphenol
2,4,6-Tribromoanisole
Dextrose
2,3-Butanedione
Multi-Component:
Part#
WINE-1
WINE-2
WINE-3
Compound
2,4,6-Tribromoanisole-d5
Pentachloroanisole-d3
2,4,6-Trichloroanisole-d5
2,3,4,5,6-Pentachloroanisole
2,3,4,6-Tetrachloroanisole
2,4,6-Trichloroanisole
Carbon Disulfide
Ethyl Sulfide
Ethanethiol
Ethyl Disulfide
Ethyl Methyl Sulfide
2-Ethylthiophene
Methanethiol
Methyl Disulfide
Methyl Sulfide
2-Methyl-2-Propanethiol
2-Methylthiophene
1-Pentanethiol
2-Propanethiol
Thiophene
Storage
Titanic sits at 12,000 to 13,000 feet below the ocean's surface.
Many of the wine bottles in the cellar were intact.
Most modern wines are consumed

within 24 hours after purchase (near
term consumption)
Most important factors:

Light: light rxn with phenolic
compounds
Temperature:
Chemical rxns 2x every 8 C increase
Ideal: 10 to 15 C
Humidity (75%): corks from drying
Wine refrigerators or Wine cellars keep

constant light, temperature & humidity
Enjoy
Breathing the wine: removes hydrogen sulfides from
stinky or young reds; rarely helps whites
Health Benefits
Food & Wine Magazines 8 Benefits of
Drinking Wine (2007)
Reduces Heart Attack rate
30% lower risk (Harvard Public Health Study)
Promotes Longevity
34% lower mortality rate (Finnish Study)
Lowers Heart Disease

Queen Mary University, London
Reduces Risk of Type 2 Diabetes

30% lower risk (Amsterdam VU Univ. Medical Center)
Lowers Risk of Stroke

Clot risk drops 50% (Columbia University)
Cuts Risk of Cataracts

32% risk reduction (Nature 2003)
Cuts Risk of Colon Cancer

45% risk reduction (especially red) (Stony Brook)
Slows Brain Decline

Reduced risk (Columbia University)
Calories in Wine & Alcohol

Recent studies report alcohol is not efficiently metabolized in the
body
To calculate the metabolized calories (N):
N = T (7cal/g)*(0.28g/oz%)*P*X = T- 2*P*X
N = net calories
T = Total calories
X = #oz
P = % Alcohol
Dry Wine (4oz, 13% abv)
Beer (12oz, 5.5% abv)
Light Beer (12oz, 4% abv)
T=115, N=9 calories
T=150, N=18 calories
T=105, N=9 calories
Pesticides in Wine
Grapes: one of the Dirty Dozen of produce
2008 Pesticide Action Network (PAN) Europe:
128 pesticide residues in 40 bottles EU wine
Low ppm to ppb range
Studies being conducted to find out if the

pesticide levels are of concern in wine
SPEX CertiPrep Pesticide Standards:
Part#
S-3970
S-5225
S-4622
Pesticide
Dimethomorph
Pyrimethanil
Cyprodinil
Part#
S-3984
S-4962
S-4815
Pesticide
Azoxystrobin
Fenhexamid
Boscalid
S-3871
S-2056
S-2272
S-733
S-2061
S-103
S-3450
Procymidone
Tebuconazole
Iprodione
Carbendazim
Fludioxonil
Bromopropylate
Tetradifon
S-2369
S-1997
S-5469
S-4262
S-4267
S-4832
Metalaxyl
Fenarimol
Spiroxamine
Benalaxyl
Penconazole
Flusilazole
Heavy Metals in Wine

Studies have found Hazardous
levels of metals in wine
Exceed EPA THQ (Target
Hazard Quotients)
Vanadium
Copper
Manganese
Zinc
Chromium
Nickel
Lead
Worst countries for metal levels:

Hungary, Slovakia, France,
Austria, Spain, Germany,
Portugal, Greece
Heavy Metals Standards

SPEX CertiPrep carries full line of
Inorganic standards
Heavy Metal Mixes

Heavy Metal Standards
UL and A2LA Stamp of Approval:
Certified by UL-DQS for ISO 9001
Accredited by A2LA for ISO 17025
and ISO Guide 34
Inorganic CRMs for:

AA & GFAA
ICP & ICP-MS
IC
XRF
Classical Wet Chemistry Techniques
Single element standards 1,000 mg/L
and 10,000 mg/L concentrations
Custom standards at almost any

concentration
Questions?
New in 2011
2011-2012 Catalog Now

available on CD!
New Consumer Safety

standards kit for USP 232
(Part# USP-TXM1)
Visit www.spexcertiprep.com for more information!

Connect with us!

Come visit us on your favorite social networking site!
facebook.com/spexcertiprep
@spexcertiprep
youtube.com/spexcertiprep
Thank You!
Visit us online at
www.spexcertiprep.com

The Beer Geek Handbook - Living A Life Ruled by Beer (2016)

Hochgeladen von

Dokumentinformationen

Originaltitel

Copyright

Verfügbare Formate

Dieses Dokument teilen

Dokument teilen oder einbetten

Freigabeoptionen

Stufen Sie dieses Dokument als nützlich ein?

Sind diese Inhalte unangemessen?

Copyright:

Verfügbare Formate

The Beer Geek Handbook - Living A Life Ruled by Beer (2016)

Hochgeladen von

Copyright:

Verfügbare Formate

The Art & Chemistry of Wine

Questions will be answered at the end of the presentation

Stay tuned after the Q&A session were giving away a

As Ben Franklin said:

Viniculture: The science and study of all aspects of wine

SPEX CertiPrep, Inc. 2011

Harvesting the Grapes

Harvest time = grapes level

Other harvest factors:

De-stemming (removal of stems) depends on

SPEX CertiPrep, Inc. 2011

Vitis silvestris: ancestor of modern wine

Top wine production regions: Italy,

Grafting Root Stocks

Chemistry of the Grape

2 lbs of Grapes are needed

Flavor & Aroma Chemistry of

SPEX CertiPrep, Inc. 2011

Crushing the Grapes

The Must = juice, skins,

Must contains molds &

SPEX CertiPrep, Inc. 2011

Crushing the Grapes

SPEX CertiPrep, Inc. 2011

Potassium metabisulfite & SO2

SPEX CertiPrep, Inc. 2011

K2S2O5, contributes to sulfites in wine

All wines have sulfites

SPEX CertiPrep, Inc. 2011

Red Wine Headaches

SPEX CertiPrep, Inc. 2011

Punching Down the Must

Cultured, selected yeast added

SPEX CertiPrep, Inc. 2011

The most Important Chemical

C6H12O6 2 C2H5OH + 2 CO2

SPEX CertiPrep, Inc. 2011

SPEX CertiPrep, Inc. 2011

Sugar level = alcohol content

Chaptalization: Sucrose added to

17-18% alcohol highest level

Fermentable Sugars (6 C ring)

During fermentation, >9% Alcohol

Target alcohol = 13% Alcohol (24 Brix)

Cabernet, Pinot Noir

Pressing the Grape

Red wines pressed after fermentation

<1 Brix before pumping into barrel

Chemical Anatomy of the Grape

SPEX CertiPrep, Inc. 2011

Grape Skin & Seed Compounds:

SPEX CertiPrep, Inc. 2011

Grape Skin & Seed Compounds:

Larger flavanol tannin complexes

Smaller flavanol tannin complexes

Lighter bodied wine > catechin

SPEX CertiPrep, Inc. 2011

Grape Skin & Seed Compounds:

Five groups of anthocyanins and

> free hydroxyl groups = blueness

Other Grape Skin & Seed

Phenol produced by plants when

Found on skin of grape