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UWI BIOCHEMISTRY - BC35F FOCUS ON WINE MAKING

UWI BIOCHEMISTRY - BC35F FOCUS ON WINE MAKING. Presented by: Alice E. Waite. UWI BIOCHEMISTRY - BC35F FOCUS ON WINE MAKING THE JWN CELLAR. JWN BRANDS COLBECK (cherry, ginger, sherry) SANCRISTA (cream/dry sherry) OAKVILLE (rouge/blanc) ROSEMONT (white/ red) PAPILLON (demi-sec/brut)

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UWI BIOCHEMISTRY - BC35F FOCUS ON WINE MAKING

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  1. UWI BIOCHEMISTRY - BC35FFOCUS ON WINE MAKING Presented by: Alice E. Waite

  2. UWI BIOCHEMISTRY - BC35FFOCUS ON WINE MAKINGTHE JWN CELLAR • JWN BRANDS • COLBECK (cherry, ginger, sherry) • SANCRISTA (cream/dry sherry) • OAKVILLE (rouge/blanc) • ROSEMONT (white/ red) • PAPILLON (demi-sec/brut) • CASTLE (cherry, ginger) • STONES (ginger) • RED LABEL • IMPORTED BRANDS

  3. UWI BIOCHEMISTRY - BC35FFOCUS ON WINE MAKING MAJOR DISTINCTIONS • TABLE WINES • WHITE & RED • FORTIFIED WINES • PORT • TONIC • SHERRY

  4. UWI BIOCHEMISTRY - BC35FFOCUS ON WINE MAKING CLEANING AND SANITATION • Removal of : • dirt/debris • undesirable compounds • micro-organisms • Sanitizing Agents • hot water/steam • quaternary ammonium compounds • halogen containing compounds • caustic solutions • sulfite solutions

  5. UWI BIOCHEMISTRY - BC35FFOCUS ON WINE MAKING MANUFACTURING STAGES PREPARATION OF RAW MATERIAL FERMENTATION CLARIFYING Sherry FORTIFYING FLAVOUR ADDITION, FINAL ADJUSTMENTS FLAVOUR STEEPING (GINGER WINE) AGING COLOUR FINING POLISH FILTRATION STORAGE, BOTTLING

  6. UWI BIOCHEMISTRY - BC35FFOCUS ON WINE MAKING STARTING MATERIAL • GRAPE JUICE CONCENTRATE • FRUCTOSE/SUGAR • WATER • YEAST • NUTRIENTS

  7. UWI BIOCHEMISTRY - BC35FFOCUS ON WINE MAKING PREPARATION OF STARTING MATERIAL • Pasteurization • Rehydration & Growth of Yeast • Starting Fermenter • Initial properties

  8. FERMENTATION Temperature 78 - 84 F 23 - 24 C Specific Gravity Start 1.05 End 0.995 Yeast Count Start ~1.109 Time ~ 9 days Alcoholic Strength >12% Yield ~90% Re-fine residues recovery - 35% UWI BIOCHEMISTRY - BC35FFOCUS ON WINE MAKING

  9. UWI BIOCHEMISTRY - BC35FFOCUS ON WINE MAKING YEAST Saccharomyces cerevisiae • Free from contaminants (wild yeasts and bacteria) • Active • Enumerated by cell count

  10. CLARIFICATION Fining Bentonite Agar Change in turbidity Visual inspection Stability Filtration Diatomaceous Earth Filter pads Coating of Filter Pads Pressure changes Monitoring UWI BIOCHEMISTRY - BC35FFOCUS ON WINE MAKING

  11. UWI BIOCHEMISTRY - BC35FFOCUS ON WINE MAKING • BENTONITE Aluminium silicate complex with Na, Ca, Mg & Fe in crystalline structure with negatively charged silicate on surface. Forms colloid when soaked in water. • AGAR • Polysaccharide extracted from seaweed, soluble in hot water. Forms a chain which bonds to proteins by H-bonds.

  12. UWI BIOCHEMISTRY - BC35FFOCUS ON WINE MAKING FILTER

  13. UWI BIOCHEMISTRY - BC35FFOCUS ON WINE MAKING ADJUSTMENTS • Ginger Wine Manufacture • Steeping with powdered ginger • duration - 5 days • Flavouring of Port Wines • Tonic Wines • Sherries

  14. UWI BIOCHEMISTRY - BC35FFOCUS ON WINE MAKING TONIC WINE ADDITIVES (Sanatogen, Wincarnis, Magnum) • Special Ingredients • Flavour development • License Agreements • Label declarations

  15. UWI BIOCHEMISTRY - BC35FFOCUS ON WINE MAKING SHERRY • Flavour Addition • Aging in Oak • Fining • Filtration

  16. UWI BIOCHEMISTRY - BC35FFOCUS ON WINE MAKING COLOUR ADDITION • Approved Colouring Agents • Anthocyanin • tartrazine • Caramel • FD&C Red (Amaranth) • Preparation

  17. UWI BIOCHEMISTRY - BC35FFOCUS ON WINE MAKING POLISH FILTRATION • Filtration conditions • Specifications • visual inspection • turbidity readings

  18. UWI BIOCHEMISTRY - BC35FFOCUS ON WINE MAKING CARBONATION OF TABLE WINES • Secondary fermentation • CO2 addition • Corking • Sanitation

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