1. Wine http://api.ning.com/files/Ya5Yu6n*- bOEAXR7gPqRXo4kTvZIxlTERO6UOnvFOqe5asHZR9rd9UUuED D7sK--aIIXBK3ZUChEdJIfMkFEIkQo*jWYT7Fg/redWine.jpghttp://api.ning.com/files/Ya5Yu6n*- bOEAXR7gPqRXo4kTvZIxlTERO6UOnvFOqe5asHZR9rd9UUuED D7sK--aIIXBK3ZUChEdJIfMkFEIkQo*jWYT7Fg/redWine.jpg Name: Class: Chemistry Submit to: Mrs. Magon Date: Oct. 4 th, 2009 http://www.leopold.iastate.edu/pubs/staff/grapes/grapes.jpg

2. Raw Materials Wine grape: it contains all the necessary ingredients such as pulp, juice, sugar, acids, tannins and minerals. Some manufacturers add yeast to increase strength. Adding cane or beet sugar to increase alcoholic content. http://flavourofwines.com/Grapes.jpg

3. Harvest The raw materials are come from vineyards which are owned by the manufacturers. The vineyardists inspect some sample of wine grapes with refractometer to determine if the grapes are ready to be picked. If the grapes are ready fro picking, a mechanical harvester will gather and funnel into a field hopper, or mobile storage container. Mounting grape crushers on the machinery. The workers of vineyard gather grapes and press them at the same time. The field hoppers are transported to the winery and unloaded them into a crusher-stemmer machine. Finally, the grapes are crushed and the stems are removed. The liquid (wine) is flow on the top. Today, many vineyards are using robots (mechanical harvesters) to replace the human workers.

4. Preparation for Fermentation White Wine: all the grape skins need to be separated from the “must” by filters or centrifuges before the must is sent to the fermentation. Red wine: put the whole crushed grape with the skin into the fermentation tank or vat. http://www.affordable-cruises- tours.com/photo/1122897997387_Wine_Fermentation_Picture.jpg

5. During the Fermentation & Chemical Reactions During the fermentation, wild yeast are fed into the tank or vat to turn the sugar to alcohol. (to increase strength, changing degrees of yeast) adding cane or beet sugar to increase the alcoholic content. Also, winemakers usually add sulfur dioxide to control the growth of wild yeasts. Sometimes, the winemakers add sugar into the wine because the grapes have no received enough sun before harvesting. When they measure the sugar content by using hydrometer. The formula for the fermentation is : sugar, added to yeast yields alcohol and carbon dioxide. Than, the yeast converts the natural sugars contained in the grapes (glucose and fructose) into ethanol and carbon dioxide. Finally, the carbon dioxide is released from the wine mixture into the air and the alcohol remains, so the wine is produced. Chemical Formula: C 6 H 12 O 6 →2CH 3 CH 2 OH+2CO 2

6. Purification and Aging Wine Purification: 1. After the fermentation, the certain wines (especially red wine) will be crashed and pumped into another fermentation tank to ferment again for around 3 to 7 days. 2. Then, the wines will be pumped into settling tanks and remain for 1 or 2 months. 3. After the initial settling process, the wines are pumped into anther settling tank and remain for another 2 or 3months. At this time, debris is left in the bottom of the tank and it will be eliminated when the wine is pumped into another tank. This process produce smoother wine. 4. After the settling process is done, the wine passes through numerous filters or centrifuges and it is finally aged in stainless steel tanks or wooden vats. 5. The final filtering is to remove unwanted sediment after ageing the wine. Aging Wine: 1. In the stainless steel tanks, the white and rose wines may age for 1 year to 3 years, or far less than a year. 2. Red wines may age for 7 to 10 years.

7. Describing Chemically Wine is the only basic alcoholic product in the world, its alcohol concentration is between 8 to 15 degrees. Wine includes a number of different substances such as Acetic Acid, Tannins, Citric Acid, Anthocyanins, Caftaric Aacid, Catechins, Gallic Acid, Lactic Acid, Quercetin, Resveratrol, Succinic Acid, Sulfur dioxide, Tartaric Acid. http://www.elite- view.com/art/Traditional_Art/Traditional_Wine_Still_Life/1640_Dinner _Wine_IV~Dinner-Wine-IV-Posters.jpg

8. The graph of the process of wine making

9. Additional Information The types of wine Table wine: Table Wine is a wine that contains a very low volume of alcohol- under 14%.Table wines are served generally with food. As a result, the title “Table Wine” occurred. Sparkling wine: Sparkling Wine is wine with a large percent of carbon dioxide, making the wine fizz, bubble and be effervescent. Fortified wine: Fortified Wine is a wine where other ingredients have been added to it. http://letsbake.frostbitten.org/images/sparkling_wine_summer.jpg

10. Websites http://www.madehow.com/Volume-1/Wine.html http://www.virtualwine.com.au/ http://zhidao.baidu.com/question/34204473.html?si=7 http://www.calwineries.com/learn/wine-chemistry/chemical- components-of-winehttp://www.calwineries.com/learn/wine-chemistry/chemical- components-of-wine http://zhidao.baidu.com/question/117824024.html?si=4