WINE INDUSTRY
Prepared by: Jean Torneo and Emmanuel
Revilla PHYSCI M15: BIOLOGICAL CHEMISTRY
Submitted to: Mrs. Clarissa F. Gregana
WINE INDUSTRY History of Wine and Wine Makin •
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Well documented in numerous Biblical references, evidence of wine can be traced bac to Eg!"t as far as #,$$$ B.C. Bottles of wine were even buried wit% "%arao%s in order t%at t%e! mig%t entertain guests in t%e afterlife. Tomb Tomb wall "aintings s%owing t%e use of wine as well as actual wine &ars found in Eg!"tian tombs "rovide evidence of t%is fact. Because more nort%ern climates and soil "roduce better wine, t%e growt% of t%e wine industr! can be traced from its emergence along t%e 'ile River in Eg!"t and (ersia nort%ward nort%ward into Euro"e and, eventuall!, to 'ort% )merica. )ncient Gree wine "roved to be somew%at better t%an Eg!"tian wine. For t%is reason, Eg!"tians began im"orting it. Wine was also considered a drin of t%e elite in ancient Greece, and it was a center"iece of t%e famous s!m"osia, immortali*ed b! (lato and t%e "oets of t%e "eriod. T%en Roman Roman wines +from w%at would emerge to be tal!, -"ain, and France became notabl! su"erior. it was during t%e Roman era t%at wine became "o"ular t%roug%out societ!. n Roman cities wine bars were set u" on almost ever! street, and t%e Romans e/"orted wine and wine0maing to t%e rest of Euro"e. Eventuall!, Frenc% and German wines grew to be t%e most desirable, t%ereb! s%ifting t%e center of wine "roduction from from t%e Mediterranean Mediterranean to central Euro"e. t s"read eastward to Central )sia along t%e -il Route1 gra"e wine was nown in C%ina b! t%e eig%t% centur!. But t%e s"read of slam largel! e/tinguis%ed t%e wine industr! in 'ort% )frica and t%e Middle East. T%roug%out Euro"e, wine0maing was "rimaril! t%e business of monasteries, because of t%e need for wine in t%e C%ristian sacraments. T%e colonists broug%t wine "roduction to t%e east coast of t%e 'ew World b! t%e mid0 23$$s. T%e earliest account of wine used in t%e 'ew World World ma! be w%en t%e (ilgrims (ilgrims fermented gra"es to celebrate t%eir 4rst T%ansgiving in 2356. B! t%e middle of t%e nineteent% centur! +using t%e fruits of t%e abundant native Vitis labrusca gra"e gra"e "lants "lants wineri wineries es were were establ establis% is%ed ed in (enn (enns!l s!lvan vania, ia, 7irg 7irgini inia, a, 8%io, 8%io, ndiana, )labama, Mississi""i, and 'ort% Carolina. n 239:, 239:, Euro"ean Euro"ean cuttings cuttings of Vitis vini!ra gra"es gra"es were were successfu successfull! ll! introduc introduced ed to California b! Franciscan "riests at t%e Mission -an Francisco ;avier. T%e! soon became t%e dominant gra"e s"ecies in California California wine maing. ) great boost to California wine maing came from Colonel )goston
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!n"ient Wine Makin •
T%ere were were man! di@erent di@erent forms of of wine "resses. "resses.
WINE INDUSTRY Revilla PHYSCI M15: BIOLOGICAL CHEMISTRY •
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Prepared by: Jean Torneo and Emmanuel Submitted to: Mrs. Clarissa F. Gregana
T%e most sim"le consisted mainl! of a bag, in w%ic% t%e gra"es were "ut and s=uee*ed. T%is was done b! t%e means of two "oles t%at turned in o""osite directions, a vat was t%en "laced beneat% it to collect t%e &uices. T%ere were also ot%er t!"es of wine "resses. 8ne e/am"le of a larger t!"e of wine "ress was t%e foot "ress, suc% as one t%at %ad been found in Aower Eg!"t. T%ere were also ot%er t!"es of wine "resses. 8ne e/am"le of a larger t!"e of wine "ress was t%e foot "ress, suc% as one t%at %ad been found in Aower Eg!"t. t is also "ossible t%at foot "ress ma! also %ave been used as a 4rst "rocess in t%e maing of t%e wine and t%en re0"ressed via t%e twisted bag "ressing as %as been illustrated in various tomb "aintings. T%e &uice would t%en be collected and stored for fermentation. 8nce it was "artiall! fermented, it was t%en "laced into am"%orae and left to age. -ometimes t%e li=uid would be %eated b! 4re and sometimes t%e aging "rocess would %ave taen several !ears to be com"lete. T%is is not unlie modern wine maing "ractices toda!. T%e wine mig%t t%en be 4ltered once again or %ave s"ices or %one! added before 4nall! being trans"orted in am"%orae for storage and eventual use. (revious to "ouring in t%e wine, t%e Eg!"tians generall! "ut a s"eci4c =uantit! and t!"e of resin into t%e am"%orae. )m"%orae vessels were fre=uentl! inscribed on t%e s%oulder or %ave stam"s or mud seals. 8ften t%e inscri"tion would %ave t%e ing?s name and regnal !ear, t%e "articular variet! of wine, its vine!ard, t%e vintner and t%e and t%e wine?s owner.
Name of #ompany: $ran%ia Wine #ompany +) -ubsidiar! of T"! #in! Gr$u%
T"! #in! Gr$u% 0 is an )merican alco%olic beverage com"an! founded in 29>2 and based in Aivermore, California. )s of 5$$>, t%e com"an! was t%e world?s t%ird0 largest wine "roducer ne/t to EJ Gallo Winer! and Constellation Brands
History $ran%ia Wine #ompany was founded in t%e California wine countr! near Dosemite 7alle! at t%e turn of t%e centur!. Besides "roducing a full range of a@ordable wines for over 2$$ !ears, it was t%e 4rst )merican com"an! to sell wine in a bo/, a novelt! t%at made t%e name Fran*ia s!non!mous wit% t%e conce"t. T"! B!&innin& Teresa #arrara $ran%ia +from Genoa, tal! "lanted t%e 4rst Fran*ia wine gra"es along t%e side of a road t%at led to Dosemite 7alle! in 29$3. Teresa and %er famil! survived b! selling and s%i""ing t%e gra"es bac to %ome winemaers on t%e East Coast during (ro%ibition. W%en (ro%ibition was rescinded, %er seven c%ildren built and o"erated t%e California winer!, w%ic% launc%ed its "ost0World War advertising cam"aign wit% t%e slogan, Mae friends wit% Fran*ia. •
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WINE INDUSTRY Revilla PHYSCI M15: BIOLOGICAL CHEMISTRY •
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Prepared by: Jean Torneo and Emmanuel Submitted to: Mrs. Clarissa F. Gregana
T%e Fran*ia Wine Com"an! =uicl! became "o"ular for its wide selection of a@ordable wines. Teresa?s daug%ter )melia Fran*ia Gallo was t%e wife of Wine Maer Ernest Gallo. Teresa loaned Ernest t%e mone! to start %is com"an! +EJ Gallo Winer!.
Inn$vati$ns an' C"an&!s )lt%oug% t%e original conce"t of bo/ed wine was "atented in )ustralia in 293#, Fran*ia was t%e 4rst bo/ed wine mareted in )merica in t%e late 29:$s, and it became t%e most sold wine in t%e nited -tates in t%e 299$s. Fran*ia was also t%e 4rst bo/ed wine wit% a built0in ta" on t%e bo/, a "atented recloseable s"out called WineTap t%at is also stam"ed wit% a best b! date. T%e Fran*ia famil! sold t%e brand to Coca0Cola in 29:6, w%ic% sold it to T%e Wine Grou", t%e t%ird largest wine com"an! in t%e world. For almost a centur!, Fran*ia Wine %as o@ered a wide selection of w%ite, red and blus% wines to suit ever! taste and consistentl! rans among t%e best bo/ wines on t%e maret. T%ese varietals are true to t%e taste of t%eir gra"es, wit% a %int of oa to round out t%e avors. T%e! include Cab!rn!t Sauvi&n$n, C"ar'$nna() M!rl$t , S"ira* and +inan'!l. •
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H,RA-+IA. Cab!rn!t Sauvi&n$nI Man! refer to #abernet Sau&inon as t%e /in& $ r!' &ra%!s. (er%a"s t%at title is due to its abilit! to grow worldwide in a number of climates, or to t%e fact t%at it "roduces wine wit% suc% c%aracter !et suc% diversit!. Eit%er wa!, t%is gra"e is res"onsible, as a w%ole or a "artner, for some of t%e greatest wines in t%e world.
Manufa"turin Pro"ess T!rr$ir 8ne of t%e most discussed conce"ts in winemaing is terroir. Terroir is academicall! tied to t%e environment surrounding t%e vine!ard, but t%ere are a di**!ing number of s"eci4cs t%at broaden t%e basics of t%e t%eor!. In t"! Vin!(ar' Just as we are t%e "roduct of our environment, we are also a "roduct of our "arentage. Because Cabernet -auvignon is a %!bridi*ation of a w%ite wine vine and a red wine vine, it can feature one or t%e ot%er or even bot% of its genetic lineages. T%is is a "art of Cabernet -auvignons c%arm. T%e gra"e can dis"la! an arra! of =ualities.
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Lee", ric% and intense red fruit c%aracters are featured w%en t%e vine %as a lower cano"!0to0 fruit ratio +less cano"! less vegetation. T%e fewer clusters t%ere are "er "lant, t%e smaller t%e si*e of eac% berr!, t%e less cano"! t%ere is on t%e "lant N es"eciall! toward t%e end of ri"ening N can result in a %ig%er concentration and =ualit! in t%e &uice.
In T"! #in!r( W%en Cabernet -auvignon arrives at t%e winer!, t%e fruits are sort. t is im"ortant to be sure all t%e gra"es are ri"e, undamaged, and t%at an! M8G is e"t out of t%e fermenter. M8G is an acron!m for material ot%er t%an gra"es. T%e gra"es are sorted and de0stemmed and sent to t%e fermenter.
WINE INDUSTRY Revilla PHYSCI M15: BIOLOGICAL CHEMISTRY
Prepared by: Jean Torneo and Emmanuel Submitted to: Mrs. Clarissa F. Gregana
-ome winemaers add dr! ice to t%e fermenter to Ocold soa t%e must before it begins to ferment. T%is "rocedure e/tracts more "%enolic com"ounds increases ageing "otential. T%is can tae several da!s during w%ic% Onative or Onatural !easts on t%e gra"es and in t%e winer! initiate fermentation. Most winemaers use cultivated !easts to initiate fermentation because t%e! %el" to start t%e fermentation more =uicl!. -till ot%ers add a small amount of sulfur to t%e must and wait until fermentation begins naturall!. (unc%downs and "um"overs s%ould be done at least once "er da! N more fre=uentl! for e/tracted wines, u" to four times "er da!. ) controlled tem"erature of 9$P F or below is ideal. T%e cooler t%e fermentation, t%e more Cabernet -auvignon s%owcases its fruit! =ualities. T%e warmer t%e fermentation, and t%e more t%e ca" is submerged, t%e more e/tracted t%e wine will be. 8nce all t%e sugar in t%e &uice %as been converted to alco%ol, "rimar! fermentation is com"lete. ) sim"le OClinitest can tell !ou %ow dr! t%e wine is. deall!, a dr! st!le Cabernet -auvignon %as less t%an $.# grams "er liter of sugar. Branded wineries use malo0lactic bacteria at t%is time, to initiate secondar! fermentation +aa malo0lactic fermentationKconversion or MA. T%e conversion of malic acid to lactic acid is a slow "rocess. (a"er c%romatogra"%! %el"s to monitor t%e "rogress. -ulfur s%ould be added at a rate of #$ ""m. -ome winemaers do t%is in barrel. 8t%ers rac t%e wine in t%e "resence of air into a storage container and t%en add sulfur. T%e wine s%ould be allowed to settle, and s%ould be stored wit%out air. )ging can var! from si/ mont%s after secondar! fermentation is com"lete to several !ears. Bl!n'in& Cabernet -auvignon can be an incredible single0 variet! wine and a su"erior blending com"onent. n most wine "rograms, Cabernet -auvignon can add structure, color and aging "otential to almost an! red wine. ,inin&) ,ilt!rin&) B$ttlin& Cabernet -auvignon is nown for its abilit! to age, w%et%er as a single0variet! wine or as a "art of t%e blend. (art of t%e reason for t%is is t%e wines concentration of tannin. Tannin can be an asset, but it can also mae a !oung Cabernet -auvignon seem undrinable. Fining is one wa! t%at winemaers soften t%e tannins "rior to bottling. Fining is a "rocess b! w%ic% "roteins, "%enolics and ot%er com"ounds are bound u" and settle to t%e bottom of t%e storage vessel. Filtering is a w%oll! sub&ective "rocess. For t%e branded winer!, it is a matter of "roduct consistenc!. For t%e small winer!, it is a matter of vintage, avor, and micro0 biolog!. Bottling s%ould be done wit% care. T%e wine s%ould be sulfured to account for w%en t%e wine will be en&o!ed. ) %ig%er level of sulfur in t%e wine will aid an e/tended bottle aging.
WINE INDUSTRY Revilla PHYSCI M15: BIOLOGICAL CHEMISTRY
Prepared by: Jean Torneo and Emmanuel Submitted to: Mrs. Clarissa F. Gregana
Tri&ia #"at is t"! 'i0!r!nc! b!t!!n b!!r) in! an' li2u$r3 'eer is made b! brewing rain +most often barle!, but w%eat and rice are also used, into w%at is nown as a wort. Beer usuall! %as t(o to si) per"ent a*"o+o*. Wine is usuall! t%oug%t of as t%e fermented &uice of a rape, t%oug% it can be made of ot%er fruits, lie app*e, "+erry, e*derberry or even rice. Aie beer, wine is an old drin and was made b! t%e ancient Eg!"tians. Wines contains > to 2: "ercent of alco%ol. ,i-uor is also called spirits. Ai=uor is at least ./ per"ent a*"o+o* and no suar is added to t%e beverage. 0odka1 in1
rum1 te-ui*a and (+iskey are considered forms of li=uor. f sugar and ot%er avors are added to t%e beverage, it?s called a *i-ueur. #"at is t"! $rl'4s $st !6%!nsiv! in!3 #+ateau Marau)0 255,6>$ Euro #+ateau Marau)0 55#,$$$ Lollars +not sold #"at ar! t"! 'i0!r!nt t(%!s $ in!3 Red (ine +made from blac gra"es, W+ite (ine, +"roduced from green sometimes w%ite gra"es, Rose (ine +sin removed, Spark*in (ine +involve secondar! fermentation, and $orti2ed (ine +mi/ed wit% s"irits