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WinemakingWinemaking
AjarnAjarn
Dr. Charoen Charoenchai(PhD Food Sci & Tech, UNSW)Faculty of Home Economics TechnologyRajamangala Uni of Technology ThanyaburiPh 02 549 3175
What is wine?What is wine?• Alcoholic beverage• Made by fermentation of grape juice
with• Yeasts• (+Malolactic bacteria)
Alcoholic beveragesAlcoholic 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
MastersMasters• Viticulturalists (grow grapes)• Winemakers, Oenologists• Cellar masters• Brew masters• Master Distillers
Processes, ArtsProcesses, Arts• Viticulture• Oenology, Enology• Brewing• Distilling
(We don’t see master canner, milk maker, etc.)
Types of WinesTypes of Wines• By colour
– Red wine– Wine wine– Rose wine
Types of WinesTypes of Wines• By sweetness
– dry wine (< 7.5 g/l)– semi-dry wine– sweet wine (> 10 g/l)
• (Grape juice ~ 200 g/l)
Types of WinesTypes of Wines• By alcohol contents
– table wines 9 – 14 %– fortified wines 14 – 24 %
• eg. Sherry, port
Types of WinesTypes of Wines• By carbon dioxide contents
– still wine– sparkling wine
• Champagne• Sekt
Types of WinesTypes of Wines• By grape variety >100 varieties
– Cabernet Sauvignon– Shiraz– Chardonnay
Vitis viniferaVitis vinifera
• 9 varieties make excellent wines• Cabernet Sauvignon, Pinot Noir, Merlot,
Syrah (Shiraz), Riesling, Chardonnay, Semillon, Sauvignon Blanc, Chenin Blanc
• 28 varieties make good wines• Cabernet Franc, Gamay, Grenache,
Tempranillo, Zinfandel, Muscat, Muller Thurgau
• etc
Winemaking Winemaking ProcessProcess
Winemaking ProcessWinemaking Process• Grape picking• Destemming• Crushing• Pressing• Settling• Fermentation• Racking
• Fining• Maturation• Stabilization• Blending• Filtration• Bottling• Aging
PickingPicking
DestemmingDestemming
CrushingCrushing
Wine PressWine Press
FermentationFermentation
Grape Juice CompositionGrape Juice Composition• Sugar : glucose: fructose = 1:1
total ~ 20 %• Acids : tartaric, malic, citric• Vitamins, minerals• Nitrogen : amino acids• pH 3.2 - 3.5
Wine YeastsWine Yeasts• Saccharomyces cerevisiae• Many strains & brands• Active dried yeasts
Wine yeastWine yeast
C6H12O
6
2C2
H5
OH + 2CO
2Glucose Ethanol +Carbon dioxide
Alcoholic fermentationAlcoholic fermentation
96. by 0 . 7893 =
12%
2
0%
9. 6
%
Alcoholic fermentationAlcoholic fermentation
0 20 40 60 80 100 1200
50
100
150
200
250
0
2.5
5
7.5
10
12.5
Time (hr)
Gro
wth
(cel
ls x
10e
6/m
l); S
ugar
(g/l
)
Etha
nol (
g/10
0 m
l)
RackingRacking• Separate wine from lees• Sulfur dioxide addition
– Control oxidation– Control microbial
spoilage/refermentation
ClarificationClarification• Sedimentation• Fining• Filtration• Centrifugation
FiningFining• Protein, polysaccharides, tannin• Fining agents
– Bentonite– Gelatin– Egg white– Etc.
StabilizationStabilization• Cold stabilization
– potassium bitartrate, calcium tartrate
BlendingBlending• From different varieties• Different growing region• Different tanks• Wooded + unwooded• Etc.
MaturationMaturation• Chemical reactions
– Develop flavor compounds
• Tank maturation• Oak maturation
– Some oxidation– Wood extraction– Malolactic fermentation
Malolactic fermentationMalolactic fermentation
• (MLF)– Malic acid Lactic acid– Reduce acidity (increase pH)– Buttery flavor– Microbial stability (consume
sugar)• Lactobacillus, Oenococcus,
Pediococcus
MLFMLF• Occur naturally in some wines• Or inoculate bacterial culture• Beneficial in high acid wine
Wine undergoing MLFWine undergoing MLF
Cellar AgingCellar Aging• After bottling• Flavour
development
World’s WinesWorld’s Wines
French WinesFrench Wines• Quality System
– Vin de table– Vin de pays– Appellation Origine Controlle (AOC)
Red BordeauxRed Bordeaux• Cabernet Sauvignon, Cabernet Franc
and Merlot
Italian WinesItalian Wines
Australian WinesAustralian Wines• Barossa Valley, SA• Hunter Valley, NSW• No Quality system• Identify wines by grape variety eg.
Cabernet Sauvignon, Shiraz, Chardonnay
South Africa
