Food Science: Ellaboration Process of:

Red Wine
Jorge Martnez Guanter

Index:
Introduction Geographical Areas Process of winemaking

Introduction I: a little history...

Firsts evidences of winemaking in Europe 6500 years ago in Greece. Present in all ancients civilizations like Egypt, and ancient Greece and Rome. In medieval Europe since nowadays used in Catholic Religion and nowadays considered as a very commmon social drink.

Introduction II: a social drink

In mediterranean countries like Italy, Greece, Portugal and Spain, red wine is a very common drink used for cooking, drink with friends or in social meetings. The low alcohol graduation of this drink, and the good taste, makes wine perfect for drink while eating and for preparing some good plates. In Spain, there are some Denominations of Origin of very good and tasty red wines from places like La Rioja or Jumilla wines.

Geographical areas

Geographical areas

Winemaking process I
Winemaking involves five basic steps: selecting grapes from the harvesting  crushing they making the wine in fermentation devices  clarifying the resulted solution bottling the finished product

Winemaking process II
Red winemaking requires the grapes to be fermented while they are in contact with their skins. This technique gives color and body to the wine, while white winemaking keeps the skins of the grapes away from the inside of the grapes. Red winemaking is made from the pulp of the black grapes.

Winemaking process III

Some winemaking procedures are fundamental and common for all types of winemaking. De-stemming the grapes means removing the grapes from their stems. After that, the grapes are placed inside grape pressers where they are crushed. This process will make wine must which is the liquid extracted from the grapes prior to the fermentation

Alcoholic Fermentation:
Adding yeast is one of the most crucial components of winemaking because it facilitates the fermentation process that determines the quality of the resulted product. The overall process of fermentation is to convert glucose sugar to alcohol and carbon dioxide gas . The reactions within the yeast cell Saccharomyces cerevisiae which make this happen are very complex but the overall process is as follows: C6H12O6 ====> 2(CH3CH2OH) Sugar ====> Alcohol + 2(CO2) + Energy

+ Carbon dioxide gas

Alcoholic Fermentation

The alcoholic fermentation is carried out in stainless steel tanks and supposes the formation of fermentativos aromas and the revelation of varietales aromas. It is the essential act of the winefication.

Winemaking process IV
Once finalized the fermentation, the final operations of clarification, stabilization begin and filtration, before their bottling. During the maturation and conservation of the wine they appear the postfermentativs aromas that they constitute "bouquet" of the wine.

Winemaking process V

Conservation could be done in wood tanks or in the bottle, depending to the company or the winemaker.

Bibliography
http://serendip.brynmawr.edu/sci_edu/waldron/pdf/YeastPro tocol.pdf http://www.yobrew.co.uk/fermentation.php www.mapa.es (Spanish ministery of agriculture) http://www.infoagro.com/viticultura/vino.htm

The End