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.
Introduction:
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.
Body:
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.
Conclusion:
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.
Works Cited
Oenology.
(2011). Retrieved November 13, 2011, from Wikipedia:
http://en.wikipedia.org/wiki/Oenology
Arida, C. (2011, 11 10). Professor of Wine, Spirits,
and Cigars. (R. Riachi, Interviewer)
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)
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