Wine Quality Analysis

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The word ‘wine’ was derived from the use of two words; vinus (wine) and vine (grape) in Latin. Alcoholic fermentation dates back to 10,000 years ago where the use of grapes was more than likely not the original source of sugars within the fermentation process to produce alcohol (Hooper, 2014). Fermented drinks were served as a source of stress relief and clean liquid refreshment. Islamic writings on wine fermentation and distillation are believed to be the first recordings of the production of wine, however they produced very minimal insight due to the ban of alcohol in Islam.
Wine production first began in Australia in 1788 when vine cuttings were brought to shore at Sydney Cove by Captain Arthur Phillip (Hooper, 2014). In the 1800’s when European immigrants from Germany and Switzerland were introduced to Australia, they brought along with them the knowledge and experience necessary to start cultivating the excellent growing conditions in the cooler southern regions which influenced the major growth of the Australian wine industry (Hooper, 2014).
Wine quality is an inherently subjective matter which is used as a reflection on the chemical composition of wine itself (Factors Influencing Wine Quality, 2001). Wine quality is in regards to the compound that the taster associates with pleasurable experiences which is defined in various ways. The ‘ideal’ wine is dependent upon its nearness to a specific target wine, depending on the nearness of its composition to that of a higher wine, however it can also be defined in ways such as is harmonious complexity (in reference to the characters, tastes and aromas produced by the wine and the combination which they produce) or its inharmonious notes (which centres the concept of the importanc...

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...at troublesome bacteria do not cause disastrous results. In order to certify a high level of sanitation, all equipment used in regards to the wine must be sanitised with a sodium metabisulphite solution and water (Barr, 2012).
An alcohol is classified as any organic compound which is characterised by one or more hydroxyl
(-OH) group attached to a carbon atom of an alkyl group (hydrocarbon chain) (Encyclopedia Britannica , 2014). Alcohol is often considered the organic derivative of water (H2O) in which case one of the hydrogen atoms was exchanged by an alkyl group.
(Encyclopedia Britannica , 2014)
Alcohols can be classified as primary, secondary or tertiary in accordance to which carbon the alkyl group is bonded to the hydroxyl group. Alcohols are a colourless liquid with a low molecular weight that is highly soluble in water (Encyclopedia Britannica , 2014).

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