Introduction
The homemade production of wine is a fun and challenging hobby that many people can enjoy. In this paper the reader will be taken through several different steps and processes that must be accomplished for your wine to be of satisfactory flavor and clarity.
Crushing and stemming
This first step may be performed by hand or by machine. For handling a ton or more of grapes, use a mechanical crusher-stemmer. Using a small crusher-stemmer, two persons can crush and stem a ton of grapes in about one hour. To collect the crushed grapes, which are also called the must, the machine is placed and supported above a container. A large polyethylene plastic tub or garbage can is sufficient. The important objective is to minimize bitterness by thoroughly crushing the berries without macerating the seeds, and while recovering all of the skins and juice in the must. After stemming and crushing, the fermentors are filled with the must to about two-thirds capacity, to avoid foaming-over during fermentation.
After all of the must has been poured into the fermentors and the sulfur dioxide has been added, the fermentors should be covered with cheesecloth or plastic to keep out insects. Temperature, total soluble solids, titratable acidity, and the free and total SO2 of the must in each fermentor should be determined and the results recorded.
Adding sulfur dioxide
Sulfur dioxide (SO2) is a chemical compound that has been used in winemaking for more than a century. Because it is known that wine yeast produce small amounts of SO2 during fermentation, SO2 can be considered a natural constituent of wine.
Judicious and moderate use of SO2 has long been recommended. Recent research shows that the best quality wines are made when SO2 has been used both before and after fermentation.
For grapes free of mildew, rot, or mold, usually from 50 to 100 parts per million (ppm) is used or about 75 ppm is adequate. This mild antiseptic is commonly used in the form of potassium metabisulfite (K2S2O5), and is available from home wine making suppliers. To obtain 75 ppm of SO2, add ¼ ounce to each 10 gallons of juice or must. For grapes that have appreciable amounts of moldiness, rot, or broken berries, use twice this amount of SO2. To add SO2, dissolve the metabis...
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... examination for desired clarity, smell, and taste. Check the free and total SO2. It is customary to adjust the free SO2 as needed to about 25 to 30 ppm at bottling. This helps to prevent oxidation of the wine after bottling due to dissolved oxygen that may be picked up during bottling.
When selecting bottling devices, it is highly desirable to minimize aeration, which in turn will minimize oxidation of the wine after bottling. This is best achieved using devices that provide for gravity flow of the wine and fill the bottles from the bottom of the storage container. Such bottling devices are often referred to as “gravity bottom filling”. New wine bottles should be rinsed in hot water to remove dust particles and air dried before use.
Conclusion
Hopefully after reading this paper, the reader has obtained more insight in creating a homemade wine that everyone can enjoy. The process may seem lengthy, but time is normally essential in the completion of many things. And if your first batch does not come out correct, do not get discouraged. Try again until things get better. Before you know it, you will be able to consider yourself a wine connoisseur.
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In the span of only a few pages, L.B. Church has given us an overview of the winemaking process. He has done so with sufficient detail for those in the chemistry community to follow along, yet still in a cursory enough manner as to not bog them down with the unnecessary. Written as if it were the procedure of an experiment, he has given enough information for the experiment to be repeated, tested, validated and improved upon. And that is almost assuredly his goal from the very beginning, as it must be for any published author in the chemistry community.
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This begins Socrates’ rapid firing of questions that ultimately confuse Meno. (72e-74b) His answers to each question show his confusion more and more. When Socrates asks him if justice [was] a virtue or is virtue, Meno could not immediately answer. (73e) When he does answer, however, he admits that justice is in fact a virtue, he begins to list many other virtues as well. This causes Socrates to explain that Meno may know what some virtues are but he has yet to explain the meaning of what virtue is.
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Robert Mondavi built a state-of-the-art winery that became a premium winemaking facility as well as conveying a unique sense of Mondavi wines to the visitors. Soon the new winery became a place where the best practices in the production of premium wines were developed, eventually establishing the standard in the wine industry. Robert Mondavi was the first winemaker who assembled experts with various back¬grounds in the fields of viticulture and winemaking to give advice on the new wines. He also developed new technology that allowed special handling of grapes and the cold fermentation of white wines. Furthermore, Mondavi's company created process innovations, such as steel fermentation tanks, vacuum corking of bottles, and aging of wines in new French oak barrels. Dedicated to growing vines naturally, Robert Mon¬davi introduced a natural farming and conservation program that allowed enhanced grape quality, environmental protection, and worker health.
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America’s winemakers are making superior wines and reaping global acclaim. In a single generation the United States wine industry’s global success is a fascinating story of entrepreneurial vision and savvy marketing. The American industry has new innovations, new competition, and new markets, which make the future look bright for the wine industry.
"History of Wine." History of Wine - Who Invented Wine? - Quatr.us. N.p., n.d. Web. 16 Dec. 2016.
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Generally speaking, other alcoholic beverages can be viewed as being a substitute for wine. However, specific substitution of wine in the New World is low because most individuals prefer to purchase wine from a retail facility instead of producing their own. Where as in the Old World the option of producing wine...