c


‘


O Study of wine is called 


O cine production is mainly done

± 30 ± 50 degree North ¦  c  c


± 30 ± 50 degree South ¦
c c  c


O Àrowing of grapes is called     

O   is the botanical name for vines

 ‘


O cine is made from crushed and fermented grapes

O Black grapes make Red wines

O The  comes from the 
of the black

grapes. The skin contains 


 ( minerals )
which gives flavour to the wine

O ’n the outside of the grape skin is a dusty Œ

which is a yeast enzyme. This is essential to convert
the grape sugar into alcohol and Carbon dioxide
 ‘


O The flesh inside the grape is called [ [

O ‘t is made up of mostly c  with   

   
 
O The amount of alcohol produced during manufacturing
depends on the amount   in the grape and the

 of the sugar
O The longer the grape stays on the wine the  is
the sugar content
 ‘




O ineyards are full of insects.

O [  is the most dangerous pest

± Attacks the roots of the vine and kills it.
± ‘n 1900 it had destroyed most of the vineyards of
France
± Dr. Louis Pasteur introduced grafting to protect the
vines from Phylloxera
± itis vinifera was grated on American vine roots as
remedy
 ‘


 
O 
± Mildew is a fungus which splits and shrivels the grape
± Remedy is Bordeaux mixture ( CuS’
Lime
cater )
O  
± Covers grapes and leaves with a grey mould which
spoils the colour and gives wine a bad taste
O
  ¦ Œ 

± Acts particularly on Semillon

± The mould splits the skin allowing the excess water to
evaporate thus making the grapes rich in sugar
V‘‘


 V


O The place where vines are grown is called a

 

O New vineyard sites are chosen with great care to

ensure that the growing conditions are the best

O The grower look for the following :

± Light intensity
± Quality of sunshine
± Soil water and good climate
 V


O   is the terms used to describe the natural
conditions that influence the growth of vine

O Sunshine soil slope situation light climate and

drainage are some of the conditions that make up
terrior

O Modern grape growers take full advantage of all the

conditions to maximise the grape quality
 V


 

O ine will do best in soil condition where :

± There is thin topsoil
± The subsoil is easily penetrable and drainable with good
water retention
± There is good temperature potential with heat retention and
heat reflection
± The acidity is balanced
 V


c

O cater is essential for vine growth

O chen water is in short supply different irrigation
methods are used :
± Î ! ± cater channeled to the vineyards
± " ! ± For precise amount of water for the vine
± " ! ± More like rain
 V


 

O For ideal climate we should expect

± ! #$$ . carm rather than hot. So that the grapes
ripe slowly producing a good balance of sugar and acid
±  #
 % ##$ ± To avoid 
± cinter temperature should not fall below & '( ! 
± Maximise light intensity to the fruits and canes
 V


 


O
 is when grape is picked

± [   in the Northern hemisphere
±    [  in the Southern hemisphere

O The ideal is to pick the grapes when the fruit is R‘PE

and the sugars in the grape are rich without being over
rich. chere the grapes are in a perfect condition and
not sun burnt
V‘‘‘ ‘
 V 


Oc
  is where the wine is made

O The process of making wine is called


Î  

O The skill of the wine maker determines the final

outcome of the wine
 V 

O ’n arrival at the winery the grapes are put into
  [[  which moves the fruit to
the crusher which removes the stalks and the non
grape material

O The grapes go straight for pressing. The wine maker

could use 3 different kinds of press :
± ) [
± * [
± [#$) [
 V 

O The grape juice after pressing is called  

O Must is Î   using powdered limestone or

acuum filters

O Storage and Fermentation

± Stainless Steel or cooden tanks
± Red wine is fermented at 20 degree C
± chite wine at 15 degree C
± Sulphur dioxide is used to stop fermentation.
± Natural yeast dies when alcoholic % reaches between 12 ±
1 %
 V 

O [ 
± Small casks/ barrels of 225 litres
± ‘deal for fermentation and maturation
± ’ak is the best material to make barrels
± Small casks give greater ’AK flavour
± The flavour is best when the casks are between 0 ± years

O Œ
 +  

± C’RKS comes from a tree called Corcus Scuba.
± ‘t is the bark of the tree and is cut once in 9 years
± Altec and Co. makes corks with a combination of plastic
c  
  

O cines can be classified in different manner :

± By Colour
± By taste
± By nature
  
O Œ,#,-
± ,c

O Made from black grapes
O Skin is used to give colour to the wine
O cine requires ageing in order to become smooth

± c ,c

O Made from white or black grapes ( ’r in combination of both )
O The wine is not allowed to be in contact with the skin
O Ageing is not required

± ,c

O Made from white or black grapes ( ’r in combination of both )
O The wine is allowed to be in contact with the skin for a little time
O Ageing is not required
  
O Œ, ,-
±  ,c
,-

O Dry describes a wine with no perceptible taste of sugar

O ce dry for any wine with residual sugar up to 0.5%

± c,c
,-

O Sweet describes a wine which has the presence of sugar and tastes
sweet
O 1.5% - 2.9% residual sugar ¦,#$, ,

O 3.0 % - 5.9% residual sugar ¦,,

O More than 5.9% residual sugar ¦,, ,

  
O Œ,#,-
± ,.,.,
#, ,-
O rad best with meals
O Àenerally have low alcoholic %
± "/!, ,-
O These are bubbling wines due to the presence of C’2
O Sparkling wines made in the Champagne region are called CrAMPAÀNE
± Î0, ,-
O Brandy is added to the wine to increase its alcoholic content
O Sherry Port Madiera Marsala
± $*, ,-
O cine to which herbs and flavourings have been added to enhance the
flavour
O ermouth Dubonnet Martini Cinzano Byrrh Lillet