HTM 3030 Lecture Notes - Lecture 3: Chaptalization, Red Wine, Diatomaceous Earth

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 3030
• Professor: Joe Barth

Document Summary

Wine production: begins in vineyard, grapes are carefully monitored during ripening period (verasion, under-ripe grapes lack sugar and volatile terpenes (varietal character) has not developed (sour/acidic, over-ripe grapes have excess sugar and volatile terpenes. Harvest criteria: sugar (enough to produce 8-14% alcohol, acid (6 to 9g/l white, 4. 7 to 6 g/l for red, pigmentation, presence of molds, weather. White wine production: destemmer crusher, pressing, clarification, chaptalization, fermentation (dead yeast settles at bottom of tank since alcohol kills it, racking, ageing, fining and/or filtration. Note: (cid:455)ou do(cid:374)"t (cid:449)a(cid:374)t the ski(cid:374) (cid:449)he(cid:374) jui(cid:272)i(cid:374)g the grape. Chaptalization: sugar added to must for sole purpose of increasing alcohol in finished wine, chaptalization is not, amelioration, stretching grape juice by adding water and sugar to make more wine, edulcoration, addition of sugar to sweeten finished wine. Fermentation: yeast is added to must (inoculation, yeast converts sugar to alcohol and co2, exothermic process, cooling is necessary to prevent browning (oxidation, co2 is allowed to escape.