CHEM 181 Lecture Notes - Lecture 10: Low-Density Lipoprotein, Red Wine, French Paradox
19 Jun 2018
School
Department
Course
Professor
Video 1
Wine contains calories, where most of them come from
the alcohol (approx 125 calories)
-
Contains vitamins such as Niacin (B3), pantothenic acid
and pyridoxine but the amounts are extremely small
-
France has the lowest rate of heart disease out of all the
industrialized nations except for Japan and people think
this is because of the French Paradox where the French
people drink a lot of wine
-
Alcohol increases the good cholesterol (HDL)
-
Reservatrol is an antioxident found in most specifically red
wine
Wine prevents the oxidation of LDL into its oxidized
form and the oxidized form is associated with the
plaque that clogs the arteries
○
-
Alcohol leads to the production of acetaldehyde
-
People gets headaches when they drink champagne
because of histamine (and same thing with red wine)
-
Activity 1
It is said that antioxidants, such as reservatrol, prevent the
oxidation of LDL cholesterol. What is the consequence of
this antioxidant's effect in terms of heart disease?
Reduced plaque-build up in the arteries
-
What describes the chemical process that results in a
hangover? When alcohol is overconsumed, the body
cannot produce enough enzymes to break down all the
acetaldehyde into acetic acid resulting in the hangover
symptoms
-
Video 2
Congeners: the higher the concentration of a congener,
the more likely you are going to have negative side affects
(hangover)
The more aged a beverage, and the more colourful
it is, the more of a congener it is
○
-
WhiskEy - from US/Ireland
-
Wishky - from Scotland/Canada
-
Term sometimes used for congnac is brandy - burnt wine
-
Wine might cut the risk of Alzheimers disease
-
Wine can be said to help treat diseases but you have to
use the right type of wine
Bordeaux - diabetes
○
Cote de Bordeaux - flu
○
Beaujolais - infections
○
Champagne - hypertension
○
Muscadet - cellulite
○
Sylvaner - obesity
○
-
Activity 2
Cogeners is the term that refers to additional chemicals
found in alcohol that gives the product unique
characteristics but can also result in increased negative
side effects. What two main characteristics of alcohol
could indicate the presence of higher concentration of
congeners? Dark colour and old age
-
Order the drinks from least likely to result in a hangover to
most likely
Vodka martini 1.
White wine 2.
Red wine 3.
Cognac 4.
-
Video 3
Greeks developed wine by keeping it in amphoras and this
would allow for the wine to become aged
To protect the wine from air oxidation they would
coat the inside of the amphora with resin and the
resin gave the wine a particular taste and this led to
what is known as Retsina
○
-
Greeks believed that wine was good for the health and
was based on two different humour - bad and good
humour
If you wanted to have good health then you needed
to get drunk at least once a month
○
-
Romans kept their wine in gas vessels and to prevent air
oxidation they covered the top of wine with a liquid
Term for wine that would go bad: vappa and
through the ages the word changed to woppo
○
-
Wine was kept in barrels and the size of the barrel was
expressed in tons
The terminology to describe the size of ship comes
from the fact how many barrels could be stored in a
ship
○
As soon as the wine was drawn out, it was exposed
to air and oxidized
○
-
The cork was discovered in the 17th century
Cork comes form a particular type of oak trees - bark
is collected
○
-
Activity 3
In the 1700's the shape of the wine bottle changed from
short/wide to tall/elongated ones. What prompted this
major change in the design of the bottle? Development of
the cork that led to the use of bottles to age wine
-
Video 4
Phylloxera is an insect that feeds on vines and the vines
die so you are unable to make wine
-
Gustav Foex was able to find a way to restore the vines
He took the American vine roots and grafted onto
the roots the French vines
○
-
Carmenere is found in Chile and this is what Bordeaux
wine was before the Phylloxera
-
From white grapes you can make white wine, but from red
grapes you can make red and white whine
In order to make white wine from red grapes you
need to make sure that the juice does not come in
contact with the skin because the colour comes
from skin
○
-
Making of wine is the fermentation of sugars in the grape
But it needs to come in contact with yeast, so the
grape has to be crushed to come into contact with
the yeast
○
Sugars are converted to carbon dioxide to ethanol
and carbon dioxide (same idea as bread - but sugars
are converted to CO2 that allows for the bread to
rise)
○
Time of fermentation depends on the type of wine
you want to make
○
When the concentration of alcohol reaches 14% it
will kill the yeast that is used to produce the wine
○
So you cannot get an alcohol concentration of wine
higher than 14%
○
-
Aging process
Wine is put into steel tanks/barrels for 1 - 4 years
○
After the wine is put into bottles and can be aged up
to 50 years
○
-
2-phenylethyl acetate is associated with the fragrance of
roses
-
Activity 4
Through the fermentation process it is possible to produce
a wine that is 22% alcohol, the equivalent of fortified
wine - false
-
The colour of wine is solely determined by the flesh
(insides) of the grapes - false
-
Many of the chemicals responsible for a wine's bouquet
are produced in the second stage of aging in the bottle -
true
-
Video 5
France has a large variety of wine and they have
developed a bureaucracy of how to label their wine
Bordeaux region makes wines that age very well
○
Bergerac region
○
Medoc produces red wine
○
Graves produces red and white wine
○
Pomerol produces red wine
○
Saint-emillion produces red wine
○
Sauternes produces a wine made from rotten grape
(botrytis rot)
○
-
Video 6
Burgundy region
Smaller than Bordeaux
○
Regions inside the region is Cote d'or, Cote de
Beaune, Cote de Nuits
○
-
Maconnais
Beaujolais is a young wine and is drunk really
quickly - normally within a year
○
Cannot be released until the third Thursday in
November
○
-
Activity 5
What region of France produces wines that are called
nouveaux Beaujolais? Burgundy
-
Sauternes, in the region of Bordeaux, produces wines that
are naturally very sweet. How do they achieve this
characteristic? A rot is developed on the grapes which
dehydrates the fruit resulting in higher residual sugar
concentration after the fermentation process is completed
-
What does it mean if a wine is labelled nouveaux? The
wine will not be aged and is consumed in the first year it is
bottled
-
Video 7
Champange is produced from red grapes and white grapes
-
"Epluchage" is the process where the grape is picked
carefully so it is not squashed and the grape does not take
any colour
-
The British would store their wine and the fermentation
would not be completed because in the spring when the
temperature went up, the fermentation would stop and
sometimes the cork would come off the top of the bottle
They started liking sparkling wine
○
-
Christopher Merret had an idea to carry out a second
fermentation to produce carbon dioxide which is
responsible for the bubbles
Add sugar and yeast after primary fermentation in
order to start a secondary fermentation
○
-
Title of champagne is restricted to sparking wine that is
produced in the region of Champagne
The term should be used for other sparking wine
should be sparkling wine
○
Pressure in a bottle is 6-7x greater than the pressure
of the atmosphere
○
Bottles are placed on racks with neck down because
secondary fermentation produces sediment and this
removed the sediment by moving the bottles a
quarter turn to the right and left "remuage"
○
-
Veuve Cliqcot-Ponsardin
Idea of placing the bottle in a cold solution and
remove the capsule and cork the bottle which is
known as "degorgement"
○
Before the cork is placed, a small amount of sugar is
added to the bottle
○
Want the least amount of sugar present in a good
champagne because sugar hides the taste
○
-
When you have a good year, you can declare it vintage
Otherwise other years tend to be blended together
to make it consistent
○
-
The smaller the bubbles, and the longer they last the
better tasting the champagne
-
Cabrer le champagne
Open the champagne with a sabre
○
-
Magnum bottle is equivalent to two bottles
Jeroboam is equal to 4 bottles
○
Rehoboam is 6 bottles
○
Methusalem is 8 bottles
○
Salmanazar is 12 bottles
○
Nabuchodonosor is 20 bottles
○
-
Activity 6
Demi-sec champagne contains 10% of this ingredient
whereas brut champagne contains only 1%. What is the
ingredient? Sugar
-
Pierre is purchasing a bottle of champagne to celebrate
the marriage of his daughter. He picks up a bottle of demi-
sec and a bottle of brut. Which of these two bottles would
you recommend he takes home to celebrate the occasion?
Brut
-
You have invited 100 people to celebrate your wife's 50th
birthday. What size bottle should you purchase?
Nabuchodonosor
-
Video 8
Bottles are bottled in a specific area and is not blended in
any other areas from France or around the world
-
There are restrictions about how the wine is produced,
aged, bottled, etc.
Wine has been produced and bottled at a particular
vineyard
○
-
Medoc produces better wine in the Bordeaux region
-
The more restrictive, the smaller the area indicates a
better wine
-
Video 9
You can sniff the cork to find if it is corky
Still have to try the wine before you send it back
○
People sniff the cork because fungi can develop and
produce an off smelling chemical (2,4,6-
trichloroanisole)
○
-
La robe du vin is the colour of the wine
-
Hold the base of the glass and swirl it a bit so you see
streaks coming down the side of the glass , they are the
legs of the wine
The more streaks you get, the better it is associated
with the aging process
○
-
Aroma/bouquet
Aroma is associated with the grape variety (merlot,
sauvignon)
○
Bouquet is associated with the aging process
○
-
Lecture 10 -Topic 2
Wednesday, April 4, 2018
9:31 AM
Video 1
Wine contains calories, where most of them come from
the alcohol (approx 125 calories)
-
Contains vitamins such as Niacin (B3), pantothenic acid
and pyridoxine but the amounts are extremely small
-
France has the lowest rate of heart disease out of all the
industrialized nations except for Japan and people think
this is because of the French Paradox where the French
people drink a lot of wine
-
Alcohol increases the good cholesterol (HDL)
-
Reservatrol is an antioxident found in most specifically red
wine
Wine prevents the oxidation of LDL into its oxidized
form and the oxidized form is associated with the
plaque that clogs the arteries
○
-
Alcohol leads to the production of acetaldehyde
-
People gets headaches when they drink champagne
because of histamine (and same thing with red wine)
-
Activity 1
It is said that antioxidants, such as reservatrol, prevent the
oxidation of LDL cholesterol. What is the consequence of
this antioxidant's effect in terms of heart disease?
Reduced plaque-build up in the arteries
-
What describes the chemical process that results in a
hangover? When alcohol is overconsumed, the body
cannot produce enough enzymes to break down all the
acetaldehyde into acetic acid resulting in the hangover
symptoms
-
Video 2
Congeners: the higher the concentration of a congener,
the more likely you are going to have negative side affects
(hangover)
The more aged a beverage, and the more colourful
it is, the more of a congener it is
○
-
WhiskEy - from US/Ireland
-
Wishky - from Scotland/Canada
-
Term sometimes used for congnac is brandy - burnt wine
-
Wine might cut the risk of Alzheimers disease
-
Wine can be said to help treat diseases but you have to
use the right type of wine
Bordeaux - diabetes
○
Cote de Bordeaux - flu
○
Beaujolais - infections
○
Champagne - hypertension
○
Muscadet - cellulite
○
Sylvaner - obesity
○
-
Activity 2
Cogeners is the term that refers to additional chemicals
found in alcohol that gives the product unique
characteristics but can also result in increased negative
side effects. What two main characteristics of alcohol
could indicate the presence of higher concentration of
congeners? Dark colour and old age
-
Order the drinks from least likely to result in a hangover to
most likely
Vodka martini
1.
White wine
2.
Red wine
3.
Cognac
4.
-
Video 3
Greeks developed wine by keeping it in amphoras and this
would allow for the wine to become aged
To protect the wine from air oxidation they would
coat the inside of the amphora with resin and the
resin gave the wine a particular taste and this led to
what is known as Retsina
○
-
Greeks believed that wine was good for the health and
was based on two different humour - bad and good
humour
If you wanted to have good health then you needed
to get drunk at least once a month
○
-
Romans kept their wine in gas vessels and to prevent air
oxidation they covered the top of wine with a liquid
Term for wine that would go bad: vappa and
through the ages the word changed to woppo
○
-
Wine was kept in barrels and the size of the barrel was
expressed in tons
The terminology to describe the size of ship comes
from the fact how many barrels could be stored in a
ship
○
As soon as the wine was drawn out, it was exposed
to air and oxidized
○
-
The cork was discovered in the 17th century
Cork comes form a particular type of oak trees - bark
is collected
○
-
Activity 3
In the 1700's the shape of the wine bottle changed from
short/wide to tall/elongated ones. What prompted this
major change in the design of the bottle? Development of
the cork that led to the use of bottles to age wine
-
Video 4
Phylloxera is an insect that feeds on vines and the vines
die so you are unable to make wine
-
Gustav Foex was able to find a way to restore the vines
He took the American vine roots and grafted onto
the roots the French vines
○
-
Carmenere is found in Chile and this is what Bordeaux
wine was before the Phylloxera
-
From white grapes you can make white wine, but from red
grapes you can make red and white whine
In order to make white wine from red grapes you
need to make sure that the juice does not come in
contact with the skin because the colour comes
from skin
○
-
Making of wine is the fermentation of sugars in the grape
But it needs to come in contact with yeast, so the
grape has to be crushed to come into contact with
the yeast
○
Sugars are converted to carbon dioxide to ethanol
and carbon dioxide (same idea as bread - but sugars
are converted to CO2 that allows for the bread to
rise)
○
Time of fermentation depends on the type of wine
you want to make
○
When the concentration of alcohol reaches 14% it
will kill the yeast that is used to produce the wine
○
So you cannot get an alcohol concentration of wine
higher than 14%
○
-
Aging process
Wine is put into steel tanks/barrels for 1 - 4 years
○
After the wine is put into bottles and can be aged up
to 50 years
○
-
2-phenylethyl acetate is associated with the fragrance of
roses
-
Activity 4
Through the fermentation process it is possible to produce
a wine that is 22% alcohol, the equivalent of fortified
wine - false
-
The colour of wine is solely determined by the flesh
(insides) of the grapes - false
-
Many of the chemicals responsible for a wine's bouquet
are produced in the second stage of aging in the bottle -
true
-
Video 5
France has a large variety of wine and they have
developed a bureaucracy of how to label their wine
Bordeaux region makes wines that age very well
○
Bergerac region
○
Medoc produces red wine
○
Graves produces red and white wine
○
Pomerol produces red wine
○
Saint-emillion produces red wine
○
Sauternes produces a wine made from rotten grape
(botrytis rot)
○
-
Video 6
Burgundy region
Smaller than Bordeaux
○
Regions inside the region is Cote d'or, Cote de
Beaune, Cote de Nuits
○
-
Maconnais
Beaujolais is a young wine and is drunk really
quickly - normally within a year
○
Cannot be released until the third Thursday in
November
○
-
Activity 5
What region of France produces wines that are called
nouveaux Beaujolais? Burgundy
-
Sauternes, in the region of Bordeaux, produces wines that
are naturally very sweet. How do they achieve this
characteristic? A rot is developed on the grapes which
dehydrates the fruit resulting in higher residual sugar
concentration after the fermentation process is completed
-
What does it mean if a wine is labelled nouveaux? The
wine will not be aged and is consumed in the first year it is
bottled
-
Video 7
Champange is produced from red grapes and white grapes
-
"Epluchage" is the process where the grape is picked
carefully so it is not squashed and the grape does not take
any colour
-
The British would store their wine and the fermentation
would not be completed because in the spring when the
temperature went up, the fermentation would stop and
sometimes the cork would come off the top of the bottle
They started liking sparkling wine
○
-
Christopher Merret had an idea to carry out a second
fermentation to produce carbon dioxide which is
responsible for the bubbles
Add sugar and yeast after primary fermentation in
order to start a secondary fermentation
○
-
Title of champagne is restricted to sparking wine that is
produced in the region of Champagne
The term should be used for other sparking wine
should be sparkling wine
○
Pressure in a bottle is 6-7x greater than the pressure
of the atmosphere
○
Bottles are placed on racks with neck down because
secondary fermentation produces sediment and this
removed the sediment by moving the bottles a
quarter turn to the right and left "remuage"
○
-
Veuve Cliqcot-Ponsardin
Idea of placing the bottle in a cold solution and
remove the capsule and cork the bottle which is
known as "degorgement"
○
Before the cork is placed, a small amount of sugar is
added to the bottle
○
Want the least amount of sugar present in a good
champagne because sugar hides the taste
○
-
When you have a good year, you can declare it vintage
Otherwise other years tend to be blended together
to make it consistent
○
-
The smaller the bubbles, and the longer they last the
better tasting the champagne
-
Cabrer le champagne
Open the champagne with a sabre
○
-
Magnum bottle is equivalent to two bottles
Jeroboam is equal to 4 bottles
○
Rehoboam is 6 bottles
○
Methusalem is 8 bottles
○
Salmanazar is 12 bottles
○
Nabuchodonosor is 20 bottles
○
-
Activity 6
Demi-sec champagne contains 10% of this ingredient
whereas brut champagne contains only 1%. What is the
ingredient? Sugar
-
Pierre is purchasing a bottle of champagne to celebrate
the marriage of his daughter. He picks up a bottle of demi-
sec and a bottle of brut. Which of these two bottles would
you recommend he takes home to celebrate the occasion?
Brut
-
You have invited 100 people to celebrate your wife's 50th
birthday. What size bottle should you purchase?
Nabuchodonosor
-
Video 8
Bottles are bottled in a specific area and is not blended in
any other areas from France or around the world
-
There are restrictions about how the wine is produced,
aged, bottled, etc.
Wine has been produced and bottled at a particular
vineyard
○
-
Medoc produces better wine in the Bordeaux region
-
The more restrictive, the smaller the area indicates a
better wine
-
Video 9
You can sniff the cork to find if it is corky
Still have to try the wine before you send it back
○
People sniff the cork because fungi can develop and
produce an off smelling chemical (2,4,6-
trichloroanisole)
○
-
La robe du vin is the colour of the wine
-
Hold the base of the glass and swirl it a bit so you see
streaks coming down the side of the glass , they are the
legs of the wine
The more streaks you get, the better it is associated
with the aging process
○
-
Aroma/bouquet
Aroma is associated with the grape variety (merlot,
sauvignon)
○
Bouquet is associated with the aging process
○
-
Lecture 10 -Topic 2
Wednesday, April 4, 2018 9:31 AM
Video 1
Wine contains calories, where most of them come from
the alcohol (approx 125 calories)
-
Contains vitamins such as Niacin (B3), pantothenic acid
and pyridoxine but the amounts are extremely small
-
France has the lowest rate of heart disease out of all the
industrialized nations except for Japan and people think
this is because of the French Paradox where the French
people drink a lot of wine
-
Alcohol increases the good cholesterol (HDL)
-
Reservatrol is an antioxident found in most specifically red
wine
Wine prevents the oxidation of LDL into its oxidized
form and the oxidized form is associated with the
plaque that clogs the arteries
○
-
Alcohol leads to the production of acetaldehyde
-
People gets headaches when they drink champagne
because of histamine (and same thing with red wine)
-
Activity 1
It is said that antioxidants, such as reservatrol, prevent the
oxidation of LDL cholesterol. What is the consequence of
this antioxidant's effect in terms of heart disease?
Reduced plaque-build up in the arteries
-
What describes the chemical process that results in a
hangover? When alcohol is overconsumed, the body
cannot produce enough enzymes to break down all the
acetaldehyde into acetic acid resulting in the hangover
symptoms
-
Video 2
Congeners: the higher the concentration of a congener,
the more likely you are going to have negative side affects
(hangover)
The more aged a beverage, and the more colourful
it is, the more of a congener it is
○
-
WhiskEy - from US/Ireland
-
Wishky - from Scotland/Canada
-
Term sometimes used for congnac is brandy - burnt wine
-
Wine might cut the risk of Alzheimers disease
-
Wine can be said to help treat diseases but you have to
use the right type of wine
Bordeaux - diabetes
○
Cote de Bordeaux - flu
○
Beaujolais - infections
○
Champagne - hypertension
○
Muscadet - cellulite
○
Sylvaner - obesity
○
-
Activity 2
Cogeners is the term that refers to additional chemicals
found in alcohol that gives the product unique
characteristics but can also result in increased negative
side effects. What two main characteristics of alcohol
could indicate the presence of higher concentration of
congeners? Dark colour and old age
-
Order the drinks from least likely to result in a hangover to
most likely
Vodka martini 1.
White wine 2.
Red wine 3.
Cognac 4.
-
Video 3
Greeks developed wine by keeping it in amphoras and this
would allow for the wine to become aged
To protect the wine from air oxidation they would
coat the inside of the amphora with resin and the
resin gave the wine a particular taste and this led to
what is known as Retsina
○
-
Greeks believed that wine was good for the health and
was based on two different humour - bad and good
humour
If you wanted to have good health then you needed
to get drunk at least once a month
○
-
Romans kept their wine in gas vessels and to prevent air
oxidation they covered the top of wine with a liquid
Term for wine that would go bad: vappa and
through the ages the word changed to woppo
○
-
Wine was kept in barrels and the size of the barrel was
expressed in tons
The terminology to describe the size of ship comes
from the fact how many barrels could be stored in a
ship
○
As soon as the wine was drawn out, it was exposed
to air and oxidized
○
-
The cork was discovered in the 17th century
Cork comes form a particular type of oak trees - bark
is collected
○
-
Activity 3
In the 1700's the shape of the wine bottle changed from
short/wide to tall/elongated ones. What prompted this
major change in the design of the bottle? Development of
the cork that led to the use of bottles to age wine
-
Video 4
Phylloxera is an insect that feeds on vines and the vines
die so you are unable to make wine
-
Gustav Foex was able to find a way to restore the vines
He took the American vine roots and grafted onto
the roots the French vines
○
-
Carmenere is found in Chile and this is what Bordeaux
wine was before the Phylloxera
-
From white grapes you can make white wine, but from red
grapes you can make red and white whine
In order to make white wine from red grapes you
need to make sure that the juice does not come in
contact with the skin because the colour comes
from skin
○
-
Making of wine is the fermentation of sugars in the grape
But it needs to come in contact with yeast, so the
grape has to be crushed to come into contact with
the yeast
○
Sugars are converted to carbon dioxide to ethanol
and carbon dioxide (same idea as bread - but sugars
are converted to CO2 that allows for the bread to
rise)
○
Time of fermentation depends on the type of wine
you want to make
○
When the concentration of alcohol reaches 14% it
will kill the yeast that is used to produce the wine
○
So you cannot get an alcohol concentration of wine
higher than 14%
○
-
Aging process
Wine is put into steel tanks/barrels for 1 - 4 years
○
After the wine is put into bottles and can be aged up
to 50 years
○
-
2-phenylethyl acetate is associated with the fragrance of
roses
-
Activity 4
Through the fermentation process it is possible to produce
a wine that is 22% alcohol, the equivalent of fortified
wine - false
-
The colour of wine is solely determined by the flesh
(insides) of the grapes - false
-
Many of the chemicals responsible for a wine's bouquet
are produced in the second stage of aging in the bottle -
true
-
Video 5
France has a large variety of wine and they have
developed a bureaucracy of how to label their wine
Bordeaux region makes wines that age very well
○
Bergerac region
○
Medoc produces red wine
○
Graves produces red and white wine
○
Pomerol produces red wine
○
Saint-emillion produces red wine
○
Sauternes produces a wine made from rotten grape
(botrytis rot)
○
-
Video 6
Burgundy region
Smaller than Bordeaux
○
Regions inside the region is Cote d'or, Cote de
Beaune, Cote de Nuits
○
-
Maconnais
Beaujolais is a young wine and is drunk really
quickly - normally within a year
○
Cannot be released until the third Thursday in
November
○
-
Activity 5
What region of France produces wines that are called
nouveaux Beaujolais? Burgundy
-
Sauternes, in the region of Bordeaux, produces wines that
are naturally very sweet. How do they achieve this
characteristic? A rot is developed on the grapes which
dehydrates the fruit resulting in higher residual sugar
concentration after the fermentation process is completed
-
What does it mean if a wine is labelled nouveaux? The
wine will not be aged and is consumed in the first year it is
bottled
-
Video 7
Champange is produced from red grapes and white grapes
-
"Epluchage" is the process where the grape is picked
carefully so it is not squashed and the grape does not take
any colour
-
The British would store their wine and the fermentation
would not be completed because in the spring when the
temperature went up, the fermentation would stop and
sometimes the cork would come off the top of the bottle
They started liking sparkling wine
○
-
Christopher Merret had an idea to carry out a second
fermentation to produce carbon dioxide which is
responsible for the bubbles
Add sugar and yeast after primary fermentation in
order to start a secondary fermentation
○
-
Title of champagne is restricted to sparking wine that is
produced in the region of Champagne
The term should be used for other sparking wine
should be sparkling wine
○
Pressure in a bottle is 6-7x greater than the pressure
of the atmosphere
○
Bottles are placed on racks with neck down because
secondary fermentation produces sediment and this
removed the sediment by moving the bottles a
quarter turn to the right and left "remuage"
○
-
Veuve Cliqcot-Ponsardin
Idea of placing the bottle in a cold solution and
remove the capsule and cork the bottle which is
known as "degorgement"
○
Before the cork is placed, a small amount of sugar is
added to the bottle
○
Want the least amount of sugar present in a good
champagne because sugar hides the taste
○
-
When you have a good year, you can declare it vintage
Otherwise other years tend to be blended together
to make it consistent
○
-
The smaller the bubbles, and the longer they last the
better tasting the champagne
-
Cabrer le champagne
Open the champagne with a sabre
○
-
Magnum bottle is equivalent to two bottles
Jeroboam is equal to 4 bottles
○
Rehoboam is 6 bottles
○
Methusalem is 8 bottles
○
Salmanazar is 12 bottles
○
Nabuchodonosor is 20 bottles
○
-
Activity 6
Demi-sec champagne contains 10% of this ingredient
whereas brut champagne contains only 1%. What is the
ingredient? Sugar
-
Pierre is purchasing a bottle of champagne to celebrate
the marriage of his daughter. He picks up a bottle of demi-
sec and a bottle of brut. Which of these two bottles would
you recommend he takes home to celebrate the occasion?
Brut
-
You have invited 100 people to celebrate your wife's 50th
birthday. What size bottle should you purchase?
Nabuchodonosor
-
Video 8
Bottles are bottled in a specific area and is not blended in
any other areas from France or around the world
-
There are restrictions about how the wine is produced,
aged, bottled, etc.
Wine has been produced and bottled at a particular
vineyard
○
-
Medoc produces better wine in the Bordeaux region
-
The more restrictive, the smaller the area indicates a
better wine
-
Video 9
You can sniff the cork to find if it is corky
Still have to try the wine before you send it back
○
People sniff the cork because fungi can develop and
produce an off smelling chemical (2,4,6-
trichloroanisole)
○
-
La robe du vin is the colour of the wine
-
Hold the base of the glass and swirl it a bit so you see
streaks coming down the side of the glass , they are the
legs of the wine
The more streaks you get, the better it is associated
with the aging process
○
-
Aroma/bouquet
Aroma is associated with the grape variety (merlot,
sauvignon)
○
Bouquet is associated with the aging process
○
-
Lecture 10 -Topic 2
Wednesday, April 4, 2018 9:31 AM
11
CHEM 181 Full Course Notes
Verified Note
11 documents
Document Summary
Wine contains calories, where most of them come from the alcohol (approx 125 calories) Contains vitamins such as niacin (b3), pantothenic acid and pyridoxine but the amounts are extremely small. France has the lowest rate of heart disease out of all the industrialized nations except for japan and people think this is because of the french paradox where the french people drink a lot of wine. Reservatrol is an antioxident found in most specifically red wine. Wine prevents the oxidation of ldl into its oxidized form and the oxidized form is associated with the plaque that clogs the arteries. People gets headaches when they drink champagne because of histamine (and same thing with red wine) It is said that antioxidants, such as reservatrol, prevent the oxidation of ldl cholesterol. When alcohol is overconsumed, the body cannot produce enough enzymes to break down all the acetaldehyde into acetic acid resulting in the hangover symptoms.
