1. Wine and Wine Tasting November 15, 2005 Eugene N. Losey Elmhurst College

2. Why Wine? It's natural.

3. Budbreak

4. Harvest

5. Why Wine? It's natural. It's living.

6. Red Wine

7. Why Wine? It's natural. It's living. It's social. It's aesthetic.

8. Aesthetic

9. Why Wine? It's natural. It's living. It's social. It's aesthetic. It's unique and varied.

10. California Chardonnay

11. Washington Chardonnay

12. German Riesling

13. Napa Valley Merlot

14. Ho Ho Ho

15. Why Wine? It's natural. It's living. It's social. It's aesthetic. It's unique and varied. It’s healthful (in moderation).

16. Wine Making - White Wines

18. Riesling

19. Merlot

21. Grapes Arriving

22. Crusher / Destemmer

25. Press

27. Stainless Steel Fermenters

29. Wine Making - Red Wines

31. Fermentation - Small Batch

32. Pumping Over

34. Free Run Juice

36. Barrels

38. Bottling

39. Chemical Substances in Grapes Water Grape Sugars Natural Acids Phenolics

40. Chemical Substances in Grapes Pectins Organic Molecules (flavor components) Esters Carboxylic Acids Aldehydes Alcohols Terpenes Biochemicals

41. Water

42. Grape Sugars

43. Natural Acids

44. Phenolics

45. Pectins Nature’s thickening agents. Lost in Fermentation Or ‘removed’ with pectic enzymes

46. Organic Molecules (flavor)

47. Biochemicals Enzymes Amino Acids Proteins Vitamins Glycerin Inorganic Ions

48. Fermentation Biochemistry yeast’s enzymes C 6 H 12 O 6 -------------> 2 C 2 H 5 OH + 2 CO 2 + (ethyl alcohol) heat

49. Malolactic Fermentation bacteria Malic Acid ----------------> Lactic Acid (more acidic) (less acidic)

50. Analysis of Must and Wines

51. Goals of Analysis Determining Grape Maturity Improving Yield and Processing Efficiency Detecting and Reducing Spoilage Improving Quality Analysis for Blending Meeting Specifications (govt, export)

52. Analysis Methods Soluble Solids (Sugar) –Refractometer –Hydrometer –HPLC Acidity –TA (total, titratable) - Wet Chemistry –Volatile (acetic acid) - Wet Chemistry –Individual Acids - HPLC

53. Analysis Methods, contd Alcohol and Alcohols –Ethanol - ebulliometer, GC, NIR –Individual Alcohols - GC, GC/MS Phenolics –Total - colorimetric/enzymatic methods –Individual Phenolics - HPLC

54. Analysis Methods, contd Carbonyl Compounds –Acetaldehyde - GC –Di-acetyl - GC Esters –Ethyl acetate - GC Additives –SO 2

55. Analysis Methods, contd Metals –Ca, Cu, Fe, K, Pb - AA N-Compounds –Amino Acids - HPLC, GC-MS –Proteins - Biochemical Methods

56. Chemistry vs. Organoleptic Impressions (Sugars)

57. Chemistry vs. Organoleptic Impressions (Acids)

58. Chemistry vs. Organoleptic Impressions (Phenolics)

59. Chemistry vs. Organoleptic Impressions (Organic Molecules)

60. Chemistry vs. Organoleptic Impressions (Alcohol) Preservative Hot taste Moderates acidity

61. Vineyard Practices vs. Organoleptic Properties Crop Thinning Leaf Pulling Terroir

62. Winemaking Practices vs. Organoleptic Properties Maceration Techniques Hard and Soft Tannins Unfiltered Wines Low Sulfite Wines

63. Wine Tasting - the senses SIGHT SMELL TASTE TOUCH

64. Wine and Health Wine and Total Mortality –The J - Curve Wine and Cardiac Heart Disease –The French Connection and the Mediterranean Diet –Platelet aggregation

65. Wine and Health Quercetin –a flavanoid –antioxidant –onions, broccoli, squash and red grapes

66. Wine and Health Resveratrol –skins of red grapes, peanuts, mulberries, plants –heart disease –antioxidant –anticancer –phytoestrogen

67. Resveratrol Heart Disease –reduced platelet aggregation –inhibition of COX-1 (thromboxane biosynthesis) Antioxidant –oxidation of LDL and cells –related to platelet aggregation compounds

68. Resveratrol Cancer –affects tumor initiation, promotion, progression –inhibition of free radical formation –COX-1 enzyme (pro-inflammatory compounds) Cautions –short term studies –in-vitro and animal studies –absorption, liver effects, etc.

69. What’s Hot?  ABC (Syrah, Viognier) Chilean wines -  Australian wines - $ Vineyard designation wines Italian wines and varietals Cult cabernets - $$$$ 1998 - 2003 Oregon Pinot noirs 1997, 1999, 2001 CA Cabernets 2001, 2002, 2003 German Wines Two-Buck Chuck

70. Getting Serious Begin a wine cellar - $ to $$$ Vacation in wine country - $ to $$$ Construct wine/food dinners - $ Become a serious collector - $ to  Buy wine at wine auction - $ to $$$

71. Learning More Read wine books -  Attend wine store tastings -  Join wine-store "wine club" - free Take a wine class -  to $ Have a structured wine tasting - $ Attend a wine maker dinner - $$ Subscribe to Wine Spectator

72. The End