HTM 4050 Lecture Notes - Lecture 1: Malolactic Fermentation, Stainless Steel, Sulfur Dioxide

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 4050
• Professor: Melissa Pulvermacher

Document Summary

Sorting tables, by hand to pick out matter that is unwanted. Materials other than grapes leaves, stems, pests. Freshly pressed juice (grape juice) that contains skins, seeds and stems of the fruit. Maceration is the winemaking process where the phenolic materials of the grape tannings, colouring agents and flavour compounds are leached from the grape skins, seeds and stems into the must. Sugar + yeast = alcohol and co2 (and heat) Wine yeasts are anaerobic (without ocygen) & wild yeasts that with air, can produce off tastes, these are aerobic (need oxygen) Cultivated yeasts are selected by the winemaker depending on the need, ex. yeast used for champagne needs to live and operate under pressure. Sulphur dioxide is almost indispensable in the winery, acts as antioxidant and antiseptic. Now a widespread practice to kill off the wild yeasts and bacteria present on the grape with so2 before fermentation starts to avoid the off-flavours they could cause.