PENGETAHUAN WINE

BASIC OF WINE

OLEH:
MTH B/3
KELOMPOK 1:
SAGUNG INTAN 17108028
ALFIANUS NONG 17108037

SEKOLAH TINGGI PARIWISATA BALI

KEMENTERIAN PARIWISATA REPUBLIK INDONESIA
2018
 BASIC OF WINE

1. Definition Of Wine
Wine is an alcoholic beverage made from fermented grapes. Yeast consumes the
sugar in the grapes and converts it to ethanol, carbon dioxide, and heat. Different varieties
of grapes and strains of yeasts produce different styles of wine. These variations result
from the complex interactions between the biochemical development of the grape, the
reactions involved in fermentation, the terroir, and the production process.
Many countries enact legal appellations intended to define styles and qualities of
wine. These typically restrict the geographical origin and permitted varieties of grapes, as
well as other aspects of wine production. Wines not made from grapes include rice wine
and fruit wines such as plum, cherry, pomegranate, currant and elderberry.

2. Fermentation Process
After the destemmer the wine is pumped into tanks to begin fermentation. The
process of fermentation in winemaking turns grape juice into an alcoholic beverage.
White wines are typically fermented without their skins and other solids, while red wines
are fermented in contact with skins and other solids. By putting grape juice into a
container at the right temperature, adding yeast which turns the sugar in the juice into
alcohol and carbon dioxide the grape juice will ferment.
During fermentation, yeasts transform sugars present in the juice into ethanol and
carbon dioxide (as a by-product). The temperature and speed of fermentation are
important considerations as well as the levels of oxygen present in the must at the start of
the fermentation. The more sugars in the grapes the higher the potential alcohol level of
the wine if the yeast is allowed to carry out fermentation to dryness. We will stop
fermentation in some cases early in order to leave some residual sugars and sweetness in
the wine for example our Riesling.
This can be achieved by dropping fermentation temperatures to the point where
the yeast are inactive and then sterile filtering the wine to remove the yeast. Fermentation
may be done in stainless steel tanks, in an open plastic vat or inside a wine barrel. All of
our fermentation tanks are heated or cooled by a controlled glycol system that runs

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 through jacketed tanks. Red wine fermentation requires temperatures to reach 78.8 - 86°F
for the pigments to be extracted from the grape skins. It is common to warm the
fermenting juice artificially to help this happen. This has to be done carefully, as yeast die
quickly in the heat. White wine fermentation may require the fermenting juice to be
cooled to 53.6 - 59°F to help preserve the delicate varietal characteristics. These flavor
and aromatic compounds are destroyed in high temperatures.

3. Type Of Wine
A. Natural Still Wines
This wine is obtained by separating carbon dioxide during the manufacturing
process. So this wine is made naturally without containing carbon dioxide. Natural
still wine is also called table wine which can be divided into three, such as:
a. Red Wine
Made from grapes that are black or red by including fermented skin. This red
color is obtained from the skin of the grape. Usually the cork is covered with red
aluminum foil.
b. White Wine
This wine can be made from grapes that are black, red or white, the skin is not
included during the fermentation process. Cork or plug cover is coated with
aluminum colored red and rose color.
c. Rose Wine
Rose wine can be made from black or red grapes by applying fermented wine
skins, to get the desired color. It can also be made by mixing red and white wine.
Usually the cork or the cover cap is wrapped with rose-colored aluminum foil.

B. Sparkling Wines
Sparkling wine is Natural Still Wines which still contains carbon dioxide. Based on
the colors of natural still wines. Sparking wines can be red, pink or white wine. The
most famous sparkling wine is called "Champagne".
a. Champagne
This wine is only made in the Champagne region in France, using the
Champenoise method. Champagne is categorized into the best sparkling wine,
called "The King of Wine" so it is used as a quality standard for wine. Keep in
mind that all champagne is sparkling wine but not all sparkling wine is
champagne.

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 b. Other Sparkling Wine
This wine can be made using the Champagnaise method or impregnation,
especially produced in countries in France, Germany, Italy and Australia.

C. Fortified Wines
This type of wine is obtained by adding the spirit of grapes to a type of natural still
wine during the manufacturing process. Some of the most famous are :
a. Sherry
Sherry, who is called by Spanish people "jerez", is made from grapes through a
process similar to the fermentation process. The process itself includes a fairly
complex mixing process, called the "solera system" and made in the Jerez Dela
Frontera area, in Spain.
b. Port
The port is a fortified wine which was originally made in the port area (porto).
Port wine, usually always rich in flavor and has a sweet or fresh taste.
c. Madeira
This Madeira wine usually has a very good taste. This wine is made on the island
of Madeira, Portugal. This is a fortified wine with an alcohol content of between
20% and 21%. Most of this Madeira wine is labeled according to the shipper and
the type of grape is used as the ingredient.

D. Aromotized Wines
Basically Aromatized Wine is made almost the same as fortified wines by adding
flavors or aromas from herbs and spices alongside the spirit of grapes.
a. Vermouth
Vermouth was first produced in France and Italy. Each wine making vermouth
has a recipe that is very confidential in terms of adding aromatic ingredients.
Basically there are two kinds of verale colored "pale golden" and have a rather
dry taste and Italian Vermouth with a rather sweet taste and reddish-brown color.

b. Bitters
This wine has a sweet and bitter taste. It has an alcohol content of 17% of its
volume. Usually this wine is used for finishing touches in mixed drinks or
cocktails.
c. Anisette
This wine is obtained or made from anis seeds with quite bitter taste. Usually it
contains 20% alcohol and is taken directly without additional ingredients as an
aperitif or also mixed with water.

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4. The Best Location To Plant The Grape For Wine
Wine grapes are grown outdoors, in a warm, sheltered, sunny site, such as a
south- or southwest-facing wall or fence. Grapevines grow on any soil, providing it is
well drained. When planting a row of vines, a south-facing slope is desirable with the
rows running north to south. Avoid frost pockets - frosts damage young shoots. Choose a
variety to suit the climate and soil.

5. The Best Harvest Time

The precise time for picking grapes is dependent on the location, length of
growing season, variety of grape, crop load and the intended use of the grape. Heavy crop
loads take longer to mature. The optimum time for harvesting grapes will vary year to
year as do environmental conditions — sometime after the berries turn color (veraison).
Commercial grape growers rely on more scientific methods to determine when to
harvest the grapes such as precise pH levels and sugar contents (Brix) that are established
with testing. The home grower may make use of the following to ascertain the ripening of
grapes and proper harvest time.
A. Color
Harvesting grapes for use in jellies or wine making must occur at just the right stage
of maturity for maximum sweetness. Grapes change color from green to blue, red or
white, depending upon the variety. Color is one of the indicators of ripeness.
However, it is not the most reliable indicator, as many varieties of grapes change
color well prior to ripening. Still, when completely ripe, the whitish coating on the
grapes becomes more evident and the seeds turn from green to brown.

B. Size
Size is another gauge of the ripening of grapes. When mature, the grapes are full size
and a bit less firm to the touch.
C. Taste
Hands down, the best way to ascertain if your grapes are ripe enough to harvest is to
taste them. Sample the grapes three to four weeks prior to the approximate harvest
date and continue to taste the grapes as they mature. Try to take samples at the same
time of day from a variety of areas on the vine.

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 Grapes, unlike other fruits, do not continue to ripen once off the vine, so it is
important to keep tasting until the grapes are uniformly sweet. Sample from sun
exposed areas as well as those that are shaded. Ripeness and color of grapes is not
reliant upon direct sunlight, but rather the amount of light that reaches the grape
foliage results in high quality fruit. It is the leaves of the grape that engender the
sugars, which are then transferred to the fruit.

6. The Effect Of Soil, Water And Wheater To The Grapes

A. Soil
Soil provides the foundation for grape vine growth, providing the necessary water
and nutrition. The physical and chemical characteristics of soils, such as soil type,
soil structure, soil depth, fertility, temperature and soil moisture, directly affect vine
root growth and nutrient absorption. Although wine grapes can adapt to many soil
types, grape and wine composition are significantly affected by soil types, which
influences the taste of the final product.
Wine grapes grown on highly permeable soils and under the same environmental
conditions with large diurnal temperature differences have faster photosynthetic
rates, higher sugar concentrations, and improved chroma and palate. Nutrients are
more easily absorbed in slightly alkaline to neutral pH soils, which improves
vegetative vine growth and fruit quality. Soil fertility, particularly soil potassium and
calcium concentrations, and soil microorganisms can influence the sugar and tannin
contents of wine grapes. Soils that are rich in P and Ca promote the accumulation of
sugar and the formation of aromatics and anthocyanin in grapes.
The effects of regional characteristics such as soil type, climate and topography on
grape phenolic compounds have been widely investigated. All aspects of the soil-
plant-atmosphere interaction are known to control grape berry composition.
Therefore, different soil types can lead to discrepancies in wine composition, even
under the same climate conductions.
The composition of wine mainly depends on the composition of the grapes, followed
by the wine-making technique. The sugar, acid, tannins, anthocyanin and aromatics
contents of the grapes and their interactions play key roles in the composition of
wine. Phenolic compounds, which mainly consist of anthocyanin, flavonoids,

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 phenolic acids and stilbenes, play an important role in the composition of red grapes
and wines. These compounds contribute to the color and palatability of red wines.
Consequently, grape variety and fermentative and aging conditions affect the
composition and content of phenolic compounds in wines. Regarding single-variety
wine, the composition and content of phenolic compounds largely depend on the
vineyard. In Andalusia (southern Spain), there are more than 22 main wine-
producing sub-regions, and each sub-region produces representative wines due to its
local soil characteristics. Several studies have investigated the effects of climate,
canopy microclimate, soil types, and water status on the accumulation of phenolic
compounds in grapes, revealing that most of these factors can affect the accumulation
of phenolic compounds.
However, most of these studies focused on the effects of particular factors on phenol
accumulation and were generally not concerned with the impacts of soil types.
According to Li et al., understanding the impacts of soil types on the phenolic
compounds in grapes and wines is necessary for identifying moderate grapevine
cultivars and for developing an effective viticulture management program.
It is difficult to study the effects of soil types on grape and wine composition because
they involve many factors. Currently, the pH, mineral content, and fertility of
vineyard soils can be artificially modified to improve the quality of grapes. However,
the soil types of a vineyard cannot be easily changed. Therefore, it is important to
study the grape and wine composition from different soil types.

B. Water
Water moves in and out of the berry through the vascular system as well as directly
through the grape skin. Changes in grape water have powerful effects on yield and
the grape’s composition. These changes occur through dilution and dehydration and
are influenced by vine water status, irrigation, weather, and hang time.
Decreased moisture from loss of grape water at the end of the season is an important
part of the maturation process. With increased hang time, percent water becomes a
dominant factor influencing grape composition.
Changes in grape water content can greatly influence grape and wine composition,
including sugar and acid, so monitoring the percentage of grape water is very
important when making picking decisions.

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 Grape water is a sensitive indicator of vine water status and be a very useful tool to
monitor irrigation. Because fluctuations in water content have considerable effects on
yield, they can have substantial economic consequences.

C. Wheater
Climate change is exerting an increasingly profound influence on vine phenology and
grape composition,and ultimately affects vinifications, wine microbiology and
chemistry, and sensory aspects. Among themost important climate change-related
effects are advanced harvest times and temperatures, increasedgrape sugar
concentrations that lead to high wine alcohol levels, lower acidities and modification
of vari-etal aroma compounds.
Under extremely hot temperatures, which are already being experienced in
someregions, vine metabolism may be inhibited leading to reduced metabolite
accumulations, which mayaffect wine aroma and color. Musts with high sugar
concentrations cause a stress response in yeast,which leads to increased formation of
fermentation co-products, such as acetic acid. If not controlledby acid addition, the
higher pH can lead to significant changes in the microbial ecology of musts andwines
and increase the risk of spoilage and organoleptic degradation.

7. How Wine Named and Labeled

To named and labelling wine is based from their grape variety or from the place
where the grapes grew. That information, plus the name of the producer, becomes the
shorthand name often used when talking about the wine. Robert Mondavi Cabernet
Sauvignon, for example, is a wine made by Robert Mondavi Winery and named after the
Cabernet Sauvignon grape. Fontodi Chianti Classico is a wine made by the Fontodi
winery and named after the place called Chianti Classico.
Most of the time, the labels of varietal wines don’t tell you whether other grapes
are present in the wine, what those grapes are, or the percentage of the wine that they
account for. All you know is that the wine contains at least the minimum legal percentage
of the named variety. Some varietal wines are made entirely from the grape variety for
which the wine is named.

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 REFERENCES

Astina, I Nyoman Gede. 2010. “Pengetahuan Bar”. Nusa Dua.

Atlantic Voyagers Yogya. 2014. “Pengetahuan Tentang Wine”. (online).
(http://atlantisvoyagers.com/pengetahuan-dasar-tentang-wine/, diakses 29 Nopember
2018).
Meriam Webster. 2018. “Definition of wine”. (online). (https://www.merriam-
webster.com/dictionary/wine, accessed on November 29, 2018).
More Than Organic. 2018. “Fermentation prosses of wine”. (online).
(http://www.morethanorganic.com/ accssed on November 29, 2018).
Thomas, Chris. 2007. The Bar & Beverage Book. USA: John Wiley & Sons, Inc.