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FERMENTATION
Fermentation is the process by which the grape juice turns into wine. The simple formula for fermentation is:
Sugar + Yeast = Alcohol + Carbon Dioxide (CO2)
 The fermentation is process begins when the grapes are crushed and ends when all of the sugar has been converted to alcohol or when the alcohol level has reached around fifteen percent, which kills off the yeast. Sugar is naturally present in the ripe grape. Yeast also occurs naturally, as the white bloom on the grape skin. However, this natural yeast is not always used in today's winemaking. In many cases, laboratory strains of pure yeast have been isolated, each strain contributing something unique to the style of wine. The carbon dioxide dissipates into the air, except in the case of Champagne and other sparkling wines, where this gas is retained through a special process.
86% of a bottle of wine of water |
Three Major Types Of Wine
| Table wine: |
Approximately 8-15 percent alcohol |
| Sparkling wine: |
Approximately 8-12 percent alcohol + CO2 |
| Fortified wine: |
17-22 percent alcohol |
All wine fits into at least one of these categories.
Fine Wines'Areas and Plant Grapes
The areas with a reputation for fine wines have the right soil and favourable weather conditions, of course. But, in addition, these areas look at winemaking as an important part of their history and culture.
The major wine grapes come from the species Vitis vinifera. In fact, both European and American winemakers use the Vitis vinifera, which includes many different varieties of grapes – both red and white. However, there are other grapes used for winemaking. The native grape variety in America is the species Vitis labrusca, which is grown widely in New York State. Hybrids, crosses between Vitis vinifera and Vitis labrusca, are planted primarily on the East Coast of the United States
A Sampling of the Major Grapes |
VITIS VINIFERA
Chardonnay
Cabernet Sauvignon |
VITIS LABRUSCA
Concord
Catawba |
HYBRIDS
Seyval Blanc
Baco Noir |
Grapes are agricultural products that require specific growing conditions. Just as you wouldn't try to grow oranges in New York, you wouldn't try to grow grapes at the North Pole. There are limitations on where vines can be grown. Some of these limitations are: the growing season, the number of days of sunlight, the angle of the sun, average temperature, and rainfall. Soil is of primary concern, and proper drainage is a requisite. The right amount of sun ripens the grapes properly to give them the sugar/acid balance that makes the difference between fair, good, and great wine.
Traditionally, many grape varieties produce better wines when planted in certain locations. For example, most red grapes need a longer growing season than do white grapes, and red grapes are usually planted in warmer (more southerly) locations. In colder northern regions – in Germany and northern France, for instance – most vineyards are planted with white grapes. In the warmer regions of Italy, Spain, and Portugal, the red grape thrives.
Harvest
Grapes are picked when they reach the proper sugar/acid ratio for the style of wine the vintner wants to produce. Go to a vineyard in June and taste one of the small green grapes. Your mouth will pucker because the grape is so tart and acidic. Return to the same vineyard – even to that same vine – in September or October, and the grapes will taste sweet. All those months of sun have given sugar to the grape as a result of photosynthesis.
   
Tannin
Tannin is a natural substance that comes from the skins, stems, and pips of the grapes, and even from the wooden barrels in which certain wines are aged. It acts as a preservative; without it, certain wines wouldn't continue to improve in the bottle. In young wines, tannin can be very astringent and make the wine taste bitter. Generally, red wines have a higher level of tannin than do whites, because red grapes are usually left to ferment on their skins.
Walnuts and tea also contain tannin. |
Certain grapes, like Carbernet Sauvignon, have more tannin than others, for example Pinot Noir. |
Acidity
All wine will have a certain amount of acidity. Generally, white wines have more acidity than do reds, though winemakers try to have a balance of fruit and acid. An overly acidic wine is also described as tart or sour.
Vintage
 A vintage indicates the year the grapes were harvested, so every year is a vintage year. A vintage chart reflects the weather conditions for various years. Better weather usually results in a better rating for the vintage.
Wines To Be Aged
It's a common misconception that all wines improved with age. In fact, more than 90 percent of all the wines made in the world are meant to be consumed within one year, and less than 1 percent of the world's wines are meant to be aged for more than 5 years.
Wine Production Regulated Worldwide
Each major wine-producing country has government-sponsored control agencies and laws that regulate all aspects of wine production and set certain minimum standards that must be observed. Here are some examples:
France : Appellation d'Origine Controlee (A.O.C.)
Italy : Denominazione di Origine Controllata (D.O.C.)
United States : Bureau of Alcohol, Tobacco, and Firearms (B.A.T.F.)
Germany : Ministry of Agriculture
Spain : Denominazione di Origine (D.O.)
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