Fermented Beverages
The first were beer and wine
- But can be made from anything with sugar
- Honey= mead
- Rice= sake
- Milk, sugar can juice, berries, apples, etc.
How do you separate the alcohol
- Heat in a still
- Distillation
How does it work?
- water boils at 212°F
- Alcohol boils at 173°F
- Alcohol vaporizes before water does, then you cool and collect it.
Wine categories
- Still table wine: between 7% and 14% abv with no carbonation
- Sparkling wine: also between 7% and 14% abv, but with carbonation
- Fortified wine: between 15% and 20% abv from the addition of alcohol
- Aromatized wine: wines whose flavors are altered with natural flavors
Making white wine
- Crush the grapes
- Press the grapes and save the juice
- Separate skins
- Add yeast to the juices to ferment into wine
- Clarify
- Age, possibly
- Bottle
Making red wine
- Crush the grapes
- Add yeast to ferment the must into wine
- Press the must
- Clarify
- Age
- Bottle
- NOTE: red grapes are pressed AFTER fermentation, white grapes before fermentation
Red wine fermentation
- Generation of carbon dioxide in fermentation causes must to separate from the juice
- Cap management
Pumping over
Rotary fermenters
Clarification
- Racking
- Fining
- Filtering
Aging
- For most white wines, aging is in stainless steel tanks
- For most red wines, aging is in oak barrels
Oak
- An amplifier for wine
Increases flavor
Increases color
Increases body
- Also can impart flavor of it's own
Bottling
- Most wines bottled in brown glass to protect from ultraviolet light
- Closures vary
Cork substitutes--agglo and plastic
Non-cork--screw caps and glass stoppers
See notes on Wine