The article “Chemistry of Winemaking: A unique Lecture Demonstration” by L. B. Church of the State University of New York, seeks to demonstrate how the winemaking process can be used as a teaching tool. Found in the Journal of Chemical Education, the text uses an instructive and formal tone while discussing the process and how it might relate to the classroom. His rhetoric leans heavily toward the use of logic. Aimed for chemistry teachers, the article refrains from using step-by-step demonstrations
pleasure. Whether it be a quiet drink on a Friday night to a career in wine manufacturing, wine affects the lives of many daily. Not only does wine affect the individuals of Australia, it forms a lucrative industry, employing 28000 people in both winemaking and grape growing (2006 Census of Australia), with Australia being ranked consistently as one of the top ten wine producers in the world. Wine production is a growing industry, with exports totalling $2.87 billion in 2006-2007 an increase of 4.4
Acids play a vital role in the chemical composition of wine due to the significance of acid to its taste. An acid can be defined as any chemical substance which creates H+ ions within when dissolved or diluted in an aqueous solution (Guch, 2009). On the pH scale, an acid is any substance that has a pH lower than 7. The total acidity or TA of wine is a measure of all the acids within a wine. Total acidity measures the acidity of a wine based on the preconception that all acids with a wine are of the
Social, Economic and Technological Facotrs Present in the Philippines ECONOMIC Over the years, the Philippines has gone from being one of the richest countries in Asia to being one of the poorest. It has experienced growth and development since World War II. The current administration under President Gloria Macapagal-Arroyo is aiming for a more rapid growth in the coming years. In 2004, the Philippine economy grew by 6.1% surprising everyone. In 2005, the Philippine peso appreciated by
The Vermentino grape, which is used to make Vermentino wine, is grown along the Mediterranean coastline of France and Italy. It is also known for growing on the coastlines of the islands of Sardinia and Corsica. The birthplace of this wine is a little unclear to most but it is indicated that it was originally grown in Italy, which is why it is primarily found in Italian wines. During the growing season, the grapes are typically grown on slopes facing the sea where they can benefit from the additional
Introduction Group members • Leane van Zyl • Amy Schofield • Daniel Buchner • Gaëlle Robertson We were required to conduct an experiment that explores and analyses the fermentation of the fruits of the Marula tree. We produced two bottles (750ml each) of high quality Marula wine. Our first bottle of wine (Valley Wine) was our control and our second bottle of wine (Maritchi) contained our changed variable.After reading up on various wine recipes, we noticed that many suggested the use of pectinase
The word ‘wine’ was derived from the use of two words; vinus (wine) and vine (grape) in Latin. Alcoholic fermentation dates back to 10,000 years ago where the use of grapes was more than likely not the original source of sugars within the fermentation process to produce alcohol (Hooper, 2014). Fermented drinks were served as a source of stress relief and clean liquid refreshment. Islamic writings on wine fermentation and distillation are believed to be the first recordings of the production of wine
1. SWOT Analysis of the Australian wine industry for the US wine market Strengths of Australia over US: • Australia innovation of harvesting using the Drip irrigation, mechanical harvesting and mechanical pruners reduces labor costs. • Its fermentation and aging to occur in huge by using computer controlled and the use of stainless steel tanks • Innovation of “wine-in-box” saved shipping costs and convenient for the customers refrigeration • Australia ensured vintage to vintage consistency that branding
To: From: Re: Louis Pasteur Louis Pasteur: Greatest Achievements Louis Pasteur was one of the most important scientists of our time. The foundation of our knowledge about health and disease comes from the discoveries of this one man. He made many discoveries and solutions for problems of the every day life that are still in effect today. Pasteur was born on December 27, 1822 in a little town called Dôle in the foothills of the Jura Mountains of eastern France. When he was five years old his family
AIM: To see how different yeast affect and influence the rate of fermentation, how much alcohol is being produced and how this affects the overall quality of wine produced. BACKGROUND INFORMATION: Alcohol, is mostly thought of as ethanol which is the alcohol which is found in alcoholic beverages such as wine and beer. But there are many different varieties of alcohol such as methanol, propanol and butanol. In chemistry terms “alcohol” is a compound of a hydroxyl group which is covalently
Throughout the course of this Investigation, how sugar influences the rate of fermentation and how this in turn, affects the overall quality of wine was explored. Three wines were produced, each with varying sugar levels. The Investigation was designed so that one wine had a fairly low sugar content; one had an ideal sugar content and one had a high sugar content. After the fermentation process stopped, a taste test was conducted in order to assess the quality of the wine. The taste testers were
In the northeast of France, a region known mainly for it’s famous sparkling wine, named after itself Champagne. Wines from this region been recognized since before medieval times. Around the 5th century, the Romans planted and cultivated the vineyard in this region of France. Later, the churches and monks cultivated these vineyard in order to produce wine for the sacrament of Eucharist. Champagne wine was used in coronation ceremonies for French Kings, when they were traditionally anointed. Because
Introduction of the commodity and it’s industry The Australian grape and wine industry is now facing the problem of sustaining profit in a flat and sometimes declining market due to the local and national problem of oversupply and reduction in price and value. One of the key issues of this problem is the shift in global production and consumption, yet at the same time this has provided Australia with the opportunity for its previous rapid expansion, along with technological improvements. The long-term
Background: FACTORS AFFECTING WINE QUALITY The quality of wine is determined by a number of interrelated variables which take effect during the fermentation process. The variables that have the most significant effect are as follows; the pH of the wine, the temperature at which the fermentation process is transacted, the alcohol and CO2 percentage present post fermentation, the amount of SO2 (sulphur dioxide) present in the solution and the wines titratable acidity. Overview of each variable: The
John Williams established Frog’s Leap Winery along with Larry Turley in the city of Napa Valley. The Winery develops it first Sauvignon Blanc and Zinfandel. Their first employee was John’s wife Julie Williams. John had been working for Spring Mountain as the head winemaker. In 1985, John decided to leave Spring Mountain and work full time at Frog’s Leap. In 1989 the company certified its first organic vineyard. Soon afterwards, Frog’s Leap released Merlot in 1992. However, in 1993 John and his
Wine industry in Western Australia Yukitaka Hongo Wine industry in Western Australia Contents 1. Executive Summary 2. History of the winemaking in Western Australia 3. Wine industry in Western Australia 4. The Economic Value of the WA Wine Industry 5. Wine exports 4. Conclusion 5. References 1. Executive Summary The aim of this report is to understand the current situation and prospects in Western Australia's wine industry. As a part of
Helena, this winery’s terroir is almost two hundred years old and it has been owned and managed by the Leonardini family since 1993. Get private access to the winery’s crush pad and the intimate barrel room, as you learn about their latest winemaking process and barrel-aging programs. End your tour on a high with tastings of Whitehall’s high-end wines. • Grgich Hills Estate: This 1977-dated winery is managed by Violet Grgich, the daughter of one of the co-founders, Mike Grgich. Learn about
The Kelley’s being the directors of the plantation were not familiar with the winemaking process. Also, “there were no other known nonprofit wineries in the United States” (Ferrell et al 591). Not having any examples to build with, the project could have had severe negative financial impact on the plantation. Also, going into an unknown
1600 years ago, the famous Italian drink Grappa becomes more and more famous all around the world. Not till 1960s, grappa transformed from a cheap provincial Italian drink into a World Wide known drink. Traditionally made from byproducts of the winemaking process (vinaccia): pomace, discarded seeds and stalks, Grappa was considered as a cheap and low quality drink for farmers and other lower class workers. Very similar with the French Brandies and Cognac, grappa is also a distilled beverage and
Dionysus Dionysus, also known by his Roman name Bacchus, which he appears to have two different origins. Dionysus was the god of wine, agriculture and fertility of nature, but on the other hand he also represents the mystery in religions. Scholars believe that this god came about later in pre-history, unlike other gods. Almost all barbarian nations had their own versions of Dionysus under many names such as, Bacchus, Zagreus, Sabazius, Adonis, Antheus, Zalmoxis, Pentheus, Pan, Liber Pater, or