The general purpose of the presentation is to inform you about the process of making wine, and what are the variations that go into this process affecting the quality of the wine.
The specific purpose of the presentation is to allow the audience to know how the procedure affects the price of the final product that they buy.
I. Why is it important to know about the process of making wine ?
A. Wine is a symbol of sensuality and sophistication; hence the bottle bought by the consumer is an indicator of their level of sophistication.
B. In order for someone to be able to differentiate between wines, she or he must know how the final product came to be.
Now that it is clear why knowing the process of wine is important, you will learn about the general process of making wine.
II. The General Process of Fermentation:
A. Mincing the grapes and removing the berry stem, this process is currently automated, however in pre-industrial times wine makers used to use their hands to separate the berry from the berry stem, and their feet to mince the grapes .
B. After the mincing is done, a catalyst is added to start the fermentation process, this catalyst can either be synthetic or natural (yeast).
C. Fermentation will occur at a constant temperature interval of 15 to 17 C, and for a period ranging between 10 to 15 days depending on the type of the grape and its sweetness.
D. Pressing the wine juice to separate the pulp from the liquid comes after fermentation is terminated due to the complete transformation of sugar into alcohol.
E. Filtering the wine is an important step that ensures the separation of wine for the solid sediments from what was once was grapes.
F. Store the wine at a constant temperature, preferably below 17 C and above 5 C for a certain period in special type of container to influence the texture of the win.
Now that you know the general process of fermentation, the factors that affect the quality of wine will be discussed.
III. Factors that Affect the Quality of the Wine are as follows:
A. Factors that influence quality during fermentation:
a. The type of grapes used. Grapes vary in texture, color, sweetness, richness and availability. Therefore different grapes yield different types of wine that vary in quality and appeal to different audiences. Usually the more rare the grape, the more expensive the bottle. Some of the more expensive grapes are “Medoc Haut, Canaiolo Nero, …”
b. Quality of the catalyst used. Usually it is encouraged to use natural yeast rather than synthetic. Also the purity of the yeast also affect the final product.
c. The type of container used. This depends mainly on the quantity that the winery wants to produce. Lesser wines are produced in large stainless steel barrels in order to have more control the process, especially the temperature. However more expensive wines are fermented in more sophisticated procedure, like natural rock formations, stone wells, wood…
B. Post fermentation factors that influence quality:
a. Type of container used to rest the wine affects the taste and acidity of the wine. There is no debate that the container must be air tight, however, the nature of the container material influence the taste of the wine. Different types of wood give different flavors, and of course, lesser wines are stored in either plastic or aluminum containers.
b. Type of bottle used in storing the wine affects the wine in terms of thickness and darkness. In other words, the heavier and the darker the glass bottle is the better the wine is preserved.
c. The type of cork used to close the wine bottle determines how air tight the bottle is, and for how long it will stay this way. Usually natural corks are the best, but they are also the most expensive.
After going through the process of fermentation and its variations that affect the quality of the wine, you must be able to differentiate between low quality wine and high quality wines. Furthermore, you should also be able to know how wines are different and why there are expensive wines and cheap wines.
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Grape Berry Development. (n.d.). Retrieved November 13, 2011, from Practical Winery and Vinyard Journal: http://www.practicalwinery.com/julyaugust02/julaug02p14.htm
Riachi, J. (2011, November 12). CEO - Lebanese Beverage Company. (R. Riachi, Interviewer)
Zakka, S. (2011, November 10). Owner - Zakka Mutitech. (R. Riachi, Interviewer)