1. Winemaking

2. Ajarn Dr. Charoen Charoenchai (PhD Food Sci & Tech, UNSW) Faculty of Home Economics Technology Rajamangala Uni of Technology Thanyaburi Ph 02 549 3175 c_charoen@yahoo.com www.surathai.net

3. What is wine? Alcoholic beverage Made by fermentation of grape juice with Yeasts (+Malolactic bacteria)

4. Alcoholic beverages Intended for leisure, pleasure Not necessities (unlike other foods) Sensorial qualities are most important They are crafted by masters of the arts The processes have specific names

5. Masters Viticulturalists (grow grapes) Winemakers, Oenologists Cellar masters Brew masters Master Distillers

6. Processes, Arts Viticulture Oenology, Enology Brewing Distilling (We don’t see master canner, milk maker, etc.)

7. Types of Wines By colour –Red wine –Wine wine –Rose wine

8. Types of Wines By sweetness –dry wine (< 7.5 g/l) –semi-dry wine –sweet wine (> 10 g/l) (Grape juice ~ 200 g/l)

9. Types of Wines By alcohol contents –table wines 9 – 14 % –fortified wines 14 – 24 % eg. Sherry, port

10. Types of Wines By carbon dioxide contents –still wine –sparkling wine Champagne Sekt

11. Types of Wines By grape variety >100 varieties –Cabernet Sauvignon –Shiraz –Chardonnay

12. Vitis vinifera 9 varieties make excellent wines Cabernet Sauvignon, Pinot Noir, Merlot, Syrah (Shiraz), Riesling, Chardonnay, Semillon, Sauvignon Blanc, Chenin Blanc

13. 28 varieties make good wines Cabernet Franc, Gamay, Grenache, Tempranillo, Zinfandel, Muscat, Muller Thurgau etc

14. Winemaking Process

17. Grape picking Destemming Crushing Pressing Settling Fermentation Racking Fining Maturation Stabilization Blending Filtration Bottling Aging

18. Picking

22. Destemming

25. Crushing

27. Wine Press

28. Fermentation

29. Grape Juice Composition Sugar : glucose: fructose = 1:1 total ~ 20 % Acids : tartaric, malic, citric Vitamins, minerals Nitrogen : amino acids pH 3.2 - 3.5

30. Wine Yeasts Saccharomyces cerevisiae Many strains & brands Active dried yeasts

31. Wine yeast

32. C 6 H 12 O 6 2C 2 H 5 OH + 2CO 2 GlucoseEthanol + Carbon dioxide Alcoholic fermentation 9.6 by 0.7893 = 12 % 20 % 9.6 %

33. Alcoholic fermentation

36. Racking Separate wine from lees Sulfur dioxide addition –Control oxidation –Control microbial spoilage/refermentation

37. Clarification Sedimentation Fining Filtration Centrifugation

40. Fining Protein, polysaccharides, tannin Fining agents –Bentonite –Gelatin –Egg white –Etc.

41. Stabilization Cold stabilization –potassium bitartrate, calcium tartrate

42. Blending From different varieties Different growing region Different tanks Wooded + unwooded Etc.

43. Maturation Chemical reactions –Develop flavor compounds Tank maturation Oak maturation –Some oxidation –Wood extraction –Malolactic fermentation

44. Malolactic fermentation (MLF) –Malic acid Lactic acid –Reduce acidity (increase pH) –Buttery flavor –Microbial stability (consume sugar) Lactobacillus, Oenococcus, Pediococcus

45. MLF Occur naturally in some wines Or inoculate bacterial culture Beneficial in high acid wine

46. Wine undergoing MLF

49. Cellar Aging After bottling Flavour development

50. World’s Wines

51. French Wines Quality System –Vin de table –Vin de pays –Appellation Origine Controlle (AOC)

54. Red Bordeaux Cabernet Sauvignon, Cabernet Franc and Merlot

57. Italian Wines

59. Australian Wines Barossa Valley, SA Hunter Valley, NSW No Quality system Identify wines by grape variety eg. Cabernet Sauvignon, Shiraz, Chardonnay

60. South Africa