Enology Winemaking Chapter 4, Vine et. al.

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Enology (Winemaking) Chapter 4, Vine et. al.
Presentation by Julia Wood Nathan Chambers John
Engelbert
Business 416W Dr. Atkin
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Questions to Answer

• What is Wine? (The product of fermenting and
  processing of juice or must into wine)
• How much sugar is contained in wine after
  fermentation to complete dryness? (.001 to .002
  of unfermented sugar)
• Name two types of common fining agents in wine
  production? (Bentonite and egg whites).
• What does Meritage rhyme with? (Heritage)

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ENOLOGY

• Enology Winemaking
• British version of the word is Oenology
  stemming from the Greek origin oinos (wine) and
  logos

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What is wine?

• It is the result of fermenting and processing
  grapes or some other fruit sometimes even
  vegetables.
• The BATF describes wine as the product of the
  juice of the sound, ripe grape.
• Wine, as used in the industry is defined the
  product of fermenting processing grape juice or
  must.

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The science of it all

• Sugars and Sweetness
• Reducing sugars wines fermented to absolute
  bone dryness still contain between .001 and
  .002 of unfermented sugars.
• Most common reducing sugars are glucose and
  fructose, but the exact reasoning why they do not
  completely convert during fermentation remains
  unclear

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The science of it all(cont.)

• Acids and Acidity
• Principal acids involved in wine making
• Tartaric
• Malic
• Lactic
• Acetic
• The total of these and other minor acids
  determine the amount of tartness the palate will
  receive from the wine.
• Total acidity is a measurement made by analysis
  in winery labs in order to quantify tartness in
  juice, must, or wine.

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The science of it all(cont.)

• Levels of Acidity
• Less than .500 g/100 mL are generally considered
  bland.
• Exceeding .800 g/100 mL are usually sharp.
• Sweetness levels tend to mask total acidity and
  vice versa.

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The science of it all(cont.)

• pH
• The measurement of the active acid strength in
  juice, must, or wine is expressed in terms of pH.
• Determination is made by measuring the hydrogen
  ion concentration in a given solution.
• A pH scale is from 0 14
• A 7 on the scale is as pure as water.
• Each gradient from 7 toward 0 or 14 becomes more
  intense.
• The lower the level, the higher the acidity.
• The higher the level, the lower the acidity.

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The science of it all(cont.)

• Sulfur Dioxide
• Sulfur Dioxide is a gas having a very prickly,
  sharp pungency in the nose.
• Heavy doses of sulfur dioxide gas leave an
  unpleasant powdery residue on the palate.
• The gaseous form of SO2 is generally used by
  larger wineries, where greater quantities are
  required.

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The science of it all(cont.)

• Malolactic Fermentation
• The principle effect is a reduction in total
  acidity along with a buttery-like flavor
  development known as diacetyl.
• As a rule, malolactic fermentation is desired in
  more complex table wines, and undesired in in
  lighter types, which express greater fruit flavor
  profiles.

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Blending of Wine

• Primarily bottled wines of France (especially
  Bordeaux) are blends of different varietals
• Champagne is a blend of Pinot noir, Pinot menuier
  and Chardonnay
• California Sparkling wine can be a blend of
  varietals that the winemaker deems sufficient
• There is no magic formula to be found in blending
  of wine

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5 TIPS FOR BLENDING

• Blending reduces the character of individual
  components
• Blending increases the complexity of the
  resulting product
• Blending a faulted wine (bad wine) with a good
  wine will still make a bad wine
• Blending two stable wines can result in an
  unstable wine
• Always make a lab blend first!

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BATF

• Bureau of Alcohol Tobacco and Firearm
• Major government regulatory agency of the United
  States wine industry
• Sets rules and regulations from crushing of the
  grapes to the end product, specifically how the
  wine should be labeled to marketing of the wine
• Major forms that are used are located in the ATF
  series 5120 (Do not mess with the BATF!)

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Meritage

• Rhymes with heritage, a red or white wine blend
  of the Bordeaux varietals
• In 1989, ATF approved Meritage as a label
  designation
• Use of the Meritage on label requires membership
  in the Meritage association
• A limit of 25,000 cases is permitted for each
  type of Meritage per vintage year.

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Fining of Wines

• Fining is the process of removing suspended
  particles from wines and will sometimes be used
  for softening of wines of phenolic compounds
• Common types of fining agents are Bentonite, egg
  whites, kieselsol and sparkoloid

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Barrels

• Barrels are constructed from Oak staves from many
  diverse countries around the world. Primarily
  French and American oak barrels are used in the
  California wine industry
• Common components from barrel aging wine are
• Nutty Clove Coffee Leather
• Smoke Cedar Cigar Box Dusty

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Barrels (cont.)

• French barrels average 700 each
• American barrels average 300 each
• Prior to 1970s, toasting of Oak barrels was a
  phenomena of the Bourbon industry not the wine
  industry
• Oak species (commonly used)
• Allier Limousin
• American Nevers

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Filtration

• Two important points of filtration are
• The degree of clarity desired
• The amount of coloring and flavor lost
• Red wines that are unfiltered are considered
  higher in quality
• Pressure and flow rate are key to the filtration
  process

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Packaging
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Packaging (cont)

• Tip Dont get to caught up making your bottle
  to complicated that a customer gets lost.
• Tip Dont put Cabernet Sauvignon in a Pinot
  Noir bottle or Chardonnay in a Merlot bottle.
  Customers do not like it. Use a Burgundy style
  bottle with the dead leaf green color for
  Chard.
• Tip Bottle quality is the most important part.
  Make sure the glass you use meets your standards

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Closures

• Corks both synthetic and natural.
• Natural cork has risk of contamination with mold
  and other problems i.e. over sulfured.
• Red wine usually has longer corks.
• Key to cork selection is size i.e. diameter of
  cork.
• Can be used to market wine.
• Screwcaps
• Proven to be a better seal for wine bottles than
  corks.
• Not generally found on high end wine due to
  poor perceived opinion by consumer. One
  exception Plumpjack Winery.
• Box Wine(Nuff Said!!)

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Capsules

• Lead bases capsules very popular until the ATF
  banned their use in the late 1980s. Now
  wineries use tin-aluminum or aluminum
  polylaminate.
• It is better to have no capsule rather than a bad
  one.
• Very important part of packaging, primarily for
  consumer appeal.

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Labels

• Vintners should remember that it
• is not what they think about their
• packaging which is important. It is
• only the consumers impression of
• whether or not a package attracts their money.

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Labels (cont)

• Remember to flaunt awards, medals, or other
  accolades on the label. Often vintners raise the
  price of award winning wines. This may slow
  sales, but gives that vintner status and
  reputation.
• With increased margins on these wines, profits
  can cover sale of lower margined wines in company.

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Label Shapes

• Odd shaped labels lead to 3 problems
• 1) Problems applying labels to the bottle
• 2) Increases labeling costs due to the cost for
  custom cutting dies
• 3) Significant paper waste
• Custom labelscustom label machine
  partsincreased expenses!

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Label Colors

• Leave the integration of color and packaging to
  professionals!
• This is essential when making sure your product
  is properly addressed towards its target
  market/customer.

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Label Psychology

• The following are some common color psychology
  associations
• White Clean, winter, delicate
• Red Hot, danger, stop
• Violet Royal, soft, expensive
• Green Life, summer, proceed
• Orange Citrus, autumn, ripe
• Color combinations are best dealt with by
  professionals.

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Label Psychology (cont)

• There have been many wine failures because of
  overdone labels.
• Beware of underdone labels to the point of not
  getting the consumers attention at all.(Generally
  done by people ignorant of the importance of
  packaging)
• Good packaging will sell a bad wine while bad
  packaging will leave a great wine on the shelf!

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Enough about Labels!!!