Wine it is a fundamental component of many Australian’s day to day life, being closely related with both business and pleasure. Whether it be a quiet drink on a Friday night to a career in wine manufacturing, wine affects the lives of many daily. Not only does wine affect the individuals of Australia, it forms a lucrative industry, employing 28000 people in both winemaking and grape growing (2006 Census of Australia), with Australia being ranked consistently as one of the top ten wine producers in the world. Wine production is a growing industry, with exports totalling $2.87 billion in 2006-2007 an increase of 4.4 percent over the previous year. Annually, Australia produces 1.4 billion litres of wine (Australian Government, 2010).
Depending on the types of grapes used and the production process, a number of different wines can be produced. Wine is generally split into six primary categories, these being; white wines, red wines, rosé wines, sparkling wines, dessert wines and fortified wines. Each type of wine is specified to a particular meal or specific occasion. A number of different compounds are found in wine that alter the taste and make up of the wine. Essential to wine production are substances and organisms such as sugar, yeast and most importantly, grapes (Andrew L. Waterhouse, 2002).
Wine is essentially grape juice; however, wine undergoes a process called fermentation that differentiates between the two liquids (Chloe Alster, 2003). Fermentation can be defined as the process by which ethanol is produced, which in turn makes the grape juice alcoholic. In chemistry, an alcohol is a compound with a hydroxyl group bonded covalently to a carbon chain. Alcohol can be found in many different forms; however, t...
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...e a cold room needs to cool it down (Richard Gawel, 2010).
Throughout this Extended Experimental Investigation, the factors influencing the production of wine will be explored and discussed, focusing primarily on the sugar content of the juice prior to fermentation. The sugar contents will be varied in order to achieve wines with different alcohol concentrations. Hence, it is vital to the success of the investigation that a broad knowledge of wine is obtained in order to explain and correctly justify the processes that will take place.
The aim of this Extended Experimental Investigation is to investigate how sugar influences the rate of fermentation and in turn to create three bottles of wine. During this process, a number of conclusions need to be made in order to evaluate the effect that altering the sugar content has on the overall quality of the wine.
The Roman writer and naturalist Pliny the Elder, in his treatise Naturalis Historia states “there is nothing more useful than wine for strengthening the body, while, at the same time, there is nothing more pernicious as a luxury, if we are not on our guard against excess.” Years before he wrote those words, wine had in fact come from humble origins outside Italy itself. Furthermore, the process of fermenting grapes goes back thousands of years, and its beginning can be traced to where the wild grown grape-vine, vitis vinifera, flourished and was actively utilized for this reason.
The Australian wine industry exports approximately 750 million litres a year valued at approximately $2.8 billion a year. In 2011 it was the fourth largest exporter in the world. The wine industry is a significant contributor to the Australian national state and local economies though production, employment, exporting and tourism. (See figure 4 for the distribution of wineries)
In the span of only a few pages, L.B. Church has given us an overview of the winemaking process. He has done so with sufficient detail for those in the chemistry community to follow along, yet still in a cursory enough manner as to not bog them down with the unnecessary. Written as if it were the procedure of an experiment, he has given enough information for the experiment to be repeated, tested, validated and improved upon. And that is almost assuredly his goal from the very beginning, as it must be for any published author in the chemistry community.
The name for the process of fermentation comes from ‘fervere’, the Latin word meaning “to boil”. Early observers of the process assigned this name to it because as fermentation occurred in barrels containing crushed grapes, being used to create wine, bubbles were produced making it appear as though the mixture were boiling. Yeasts have been secretly creating alcoholic (fermented) beverages since ancient times in Asia, Egypt, Babylon, and many other early civilizations. However, no one knew what made the process work and what made the creation of such fermented beverages possible. When people think of traditional wine makers, it is not uncommon to picture someone standing in a large bucket mashing up grapes with their feet. These ancient wine makers realized that for some odd r...
Generally speaking, other alcoholic beverages can be viewed as being a substitute for wine. However, specific substitution of wine in the New World is low because most individuals prefer to purchase wine from a retail facility instead of producing their own. Where as in the Old World the option of producing wine...
Abortion is a major issue that affects individual lives daily. It has become a debatable factor in determining the solution in having the free choice for a woman to abort their unborn baby. Even though it was not fully recognized in the presidential election, there was discussion as to whether or not it is morally right to perform this practice. President Bush believes that aborting an unborn baby is morally wrong because he believes in protecting the rights of the unborn and believes that partial birth abortion is a vicious act that discriminates against children who are inches away from life. On the opposing side is Senator Kerry, who believes that aborting an unborn child should be permitted because he believes in protecting women’s choices and enforcing women’s privacy rights.
In our Biology Lab we did a laboratory experiment on fermentation, alcohol fermentation to be exact. Alcohol fermentation is a type of fermentation that produces the alcohol ethanol and CO2. In the experiment, we estimated the rate of alcohol fermentation by measuring the rate of CO2 production. Both glycolysis and fermentation consist of a series of chemical reactions, each of which is catalyzed by a specific enzyme. Two of the tables substituted some of the solution glucose for two different types of solutions.
...p to how champagne is made is its first fermentation. The juice of the grape submits to the first fermentation for the high acidic based wine. Once the fermentation is completed, step three is blending, which is an important part in the champagne process. Blending is where different grapes, from different areas and vintages are blended together to produce an group of perfection. Step four is a second fermentation, where the yeast produces the alcohol and carbon dioxide. Step five is where the wine ages, the lees aging intensifies the the flavors. After the aging, remuage/riddling is performed to push the dead yeast forward. Once the dead yeast is ready to be disgorged, it is disgorged. After the dead yeast has been removed, one measures the dosage. Lastly, the wine is “recorked” and sent off to rest before being sold, (A Visual 9 Step Process: How Champagne is Made).
Red liquid sweet but bitter, the taste leaves the drinker wanting more. It's been a long hard week, and waiting at home for you is a nice bottle of red wine from one of the best local wineries. Wine has been around since about 6600 BC; and slowly but surely it grew to become one of the most money making industry in Sonoma County, wine itself. When looking and hearing at economic growth or impact, the main topics that are talked about are climate change, college, or even sports. Little do we know that wine has had impacted the growth in Sonoma County. Throughout this paper we will be looking at the history of wine, and the impact of wine in Sonoma county.
QUEENSLAND WINE Ever wondered what grapes grow the best in sunny QLD? You’re not the only one! Some actually believe that great wine doesn't come from Queensland as you don’t see a lot of it in bottle shops or overseas. This is far from the truth as Queensland produces award-winning wine year after year. The only reason you don’t see Queensland wine as much as some of our other states, is because almost all of the wineries in QLD are boutique and family owned and operated – which in our opinion, are the best kind of wineries!
Due to increasing health awareness, people have started to place emphasis on the importance of exercise. Exercise may be a matter of choice for those who are physically capable, but it could be a daunting and difficult task for those who are physically incapable. This excerpt suggests that one can achieve the same effect of exercising by drinking a glass of red wine. The excerpt is, to a small extent, consistent with the actual study report as its claim that there is an association between drinking red wine and exercising is generally in line with the results of the study.
The most important alcoholic fermentation in industry is wine. It is produced by fermentation of fruit juice. Beer or ale is also one of the important alcoholic fermentation that is produced by fermentation of malted grains and distilled beverage, produced by concentrating alcohol from fermentation by distillation.
Carbenet Sauvignon, Shiraz, Pinot Noir, Chenin Blanc are just but a few of the ample varieties of wine you get to taste. VII.Yarra Valley, Australia Filled with fantastic scenery, Yarra valley is a rolling landscape worthy of a wine destination. Its sparkling wines and breathless tasting rooms are aplenty. Syrah, Chardonnay, Pinot Noir, and Pinot Gris are the major varietals here. VIII.
Alcohol is a class of organic compounds that is characterized by the presence of one or more hydroxyl groups (-OH) attached to a carbon atom. Alcohol was unknowingly produced centuries ago when fermentation occurred to crushed grapes (Pines, 1931). In today’s society alcohol is produced for the use of household products such as varnishes, cleaning products, but is more commercially important in the liquor business. A chemical process called fermentation accomplishes the production of ethanol, the alcohol or liquor. From there, the ethanol goes through distinct processes to become the dark and clear liquors on the store shelves.
Wine is an alcoholic beverage made by fermenting the juice of fruits or berries. The wine comes from the Latin word vinum, “wine” or “(grape) vine”. There is an archaeological evidence has established the earliest-known production of wine from fermentation of grapes during the late Neolithic or early Chalcolithic in the Caucasus and the Northern edge of the Middle East. Drinking wines affect human lifestyle in many ways. Normally, people drinks wine when there is an occasion or having fun with friends. Although, wine affects the living in many ways, it also has benefits. Wine is safe to drink if someone drinks it in the right way. Wine is the most powerful antiseptic available until the Arabs create distillation in the late 9th century (Estreicher, S. K, 2006). Fifteen percent of alcohol by volume is enough to kill many harmful bacteria.