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Home , Classification of wine

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CHAPTER ~®

LEARNING OBJECTIVES INTRODUCTION After reading this chapter, you will be able to Of all the alcoholic beverages, wme is regarded as the most complex and , define and cl:issify interesting subject of study. This i_s so because each cc-untry and rygion , know the constituents of grapes uses d_ifferent types of ·grapes for wine _production; implements own , name and understand the labelling Jaws; foll~ws own quality control; has different manufacturing charac!eristics of son1e of the processes, wine evaluation methods; storage methods; follows sew~al famous black and whitf: grapes service procedures for various types of wines, etc; A comprehensive • list ~he factors influencing the book oil wine that deals with all-of these aspects is justifiable. Here we character of a wine • understand the wine faults and wiil discuss what ifexpected from the food and _beverage service staff: the reason for ~hem • know how t'l evaluate wine DEFINITION OF WINE • understand how the w:nes are named Wine is an alcoholic beverage obtained from the fermented juice of freshly harvested ·gra§ It is prepared from both whi~nd black _ grapes. There are many varieties of grapes produced and not all of them are used in the production of wme. The colour, flavour, and aroma qf -the wine are largely influenced by the type of grapes used m·the . "c. s ---- ; - · .. ,__ 4 •~:""'IT'e ••-~...o:..':i.1::_ .. ~-~ production.,_..-· CLASSIFICATION OF WINE

Wine is classified on the basis of the following factors: I 5-• Colour ~ Taste J!t Content I

~T -Colour-- Wine is classified according to colour, such as , , \ rose wine (pink wine),. and blush wine . White wine White wine colour ranges from pale straw wjth a green.. tinge to dark gold. It is produced from both· white and black grapes. If f r produced from black grapes, the skin of the grapes must be removed soon after crushing, to prevent the 'must' (pressed grapes), taking on the I ------.. Re~ wine The colour of red wine ra~ges from purple when young and to brick red !s it ages. It 1s p~duced form red grapes. ~e skin is allowed to remain with the fennentiqg must either throughout. the process or half way through. The colouring pigments present in the skin give colou r to th e wme. · Rose wine This wine is light ink in colour which is roduced from the · e of d red grapes or only orm red rapes. The skin of the black grapes is allowed to remain in contact with tne must, till the required ting is obtained. It takes about 24 to 36 hours depending on the intensity of rose colour required. Once the required colour is obtained the skin is removed. It is legally permitted in some countries to blend small quantity of red with white wine. ~

. Blush wine It is the new style of rose wine developed in California, USA. Skins of black ~ are allowed to macerate with the must for a very short period which produces a very light pink-

'eofoutelt wme. • w "·-~--• ..

Taste · According to the taste, wine is classified int~ dry, mediu~, and sweet. . Dry wine It is produced· when all the sugar is converted to alcoh2.l: · Sweet wine It is obtained when there is .some sugat left after formentati~, stopped naturally or intentionally by tlie manufacturer. · - · · ·

M ~f . e:lium It .is neithe~ too .

1D=-content . . BlSed on the c0ntent of tlie wine, wine is clasaified as still, sparkling, fortified, aromatized, ~nd • • ...... ' -◄--·•--- _ ,.~- •~ • - -~~ ... - ... • - ""::...•-.:.- r•tz __,,_ .... tome wme. · · = · Still wine- It is a kind of wine obtained by the natural fermentation process without adding anything

else. Tht (CO2) produced during fermentation is allowed to escape. This typeof wine is also tenned as . The alcoholic content is 10-14 per cent abv. Cabarnet Sauvignon - ___. 9 .. a, is one of the mpst popular table wines. These are ottled with the carbon dioxide produced durin fermentation. The gas is prevented from escapjpg. The trapped gas is the result o secondary fermentation ei er 1u·the bottle or in the sealed tank. Some manufacturers impregnate the wine with the gas. It gives effervescence or sparkle to the wine. The alcoholic percentage is between 10 and 13 per cent. The glasses used for sparkling wine must be thick to withstand the pressure of the gas behind the . .._f~ampagne is an example of this kind of wine., The alcoholic strength of the wine is increased with the addition of either during or at the end of the fermentation. The alcoholic strength of the fortified wines range from i6 to 22 per cent abv. This type of wine is also termed as heavy wine. Examples.__ are , port, Madeira, and Marsala. Aromatized wine These wines are fortified and aromatized with herbs, bark, spices, roots,~ The alcoholic content is 14-20 per cent abv. is the most popular aromatized wine.

Tonic wine This wine has health improvers added to it...... _ GRAPES Sugar and yeasts are essential for fermentation to occur and the acids, pigments, and tannins are • necessary for a wine to have a good bouquet, taste, colour, body, and balance. All are avaitable naturally in each grape in varying proportions according to the grape variety, the type of soil in which the vines grow, and the climate.

Constituents of Grapes The following are the constituents of grapes (see Figure 20.1) and each contributes to . • Stalk • Skin • Pulp • Pips Stalk Stalks hold grapes in a bunch. It weighs around 3-7 per cent of the total weight of the depending on the type of vine. Stalk contains tannins, which are soluble in alcohol. Tannin contributes the following to the wine. • Astringency • Keeping quality • Helps in coagulation with fining agent containing protein that is_used during the clarification process Skin It is a natural cover to proiect the contents inside the grape. The s~n contains the pigments 'anthocyanes' and 'flavones' that give colour to the wine. The si9n is covered with a w~y sub:;tance called bloom which contains bacteria, moulds, . . ~ arid miil~ons of wild and wine reasts including Saccharomyces ellipsodium in various fonns Stalk (tannin) which convert the grape sugar to alcohol. .Pulp It ~s a soft substance behind the .skin of the grapes which contains liquid, sugar (glucose and fructose), and acids, such as tartaric, malic, and citric acids. It amounts to Pips (ta:rnin, oils) Pulp (sugar, 80-85 per cent of the weight of the ~unch. acids, minerals) Skin (yeast, tannin, During the fennentation process, these acids pigments) interact with alcohol and produce 'esters' which provide bouquet to the wine. Other than these acids, the pulp also has other minerals Figure 20.1 .Constituents of Grapes which influence the taste and character of the wine. The water content of the pulp is about I 80 per cent and the sugar is between 10 and .25 per cent, and the rest is acids. This composition depends on the variety of the grapes and the climatic conditions. Pips These are the small seeds of grapes. These contain both tannins and oils. They give an unpleasantly bitter flavour to the wine and are discarded during winemaking.

Main Grape Varieties

There are hundreds of varieties of grapes grown and not all of them produce good quality wines. Following are the main grapes used in the production of wine and their characteristics. White grapes Principal whites The following white grapes (see Table 20.1) are the main ingredients for most of the white wines produced in the world.

1 /ardonnay This is a classic grape variety which comes originally from Burgundy, France. It is one of the types of grapes used in the production of . It produces light, crisp, dry wine with a flavour of a lot of tropical fruits. Many wines are fermented and matured in casks. It is grown throughout the wine-producing regions of the world. It withstands all kinds of climatic conditions and prefers a soil ric-h in calcium. It is used in the USA, Australia, South Africc!, New Zealal)d, Toscana ih . This grape is from Germany. Mose!, and Rhine wines of Germany are produced from this _ 2 /ling grape. It grows well in cool dimate but n-ot in hot climates and·can withst~nd any type of soil. grapes ripen early. They produce light citrus-flavoured dry wines and floral, sweet wines. The wines produced from these grapes can either be consumed-young or can _ be ageiwhen affected by botrytis ( is a necrot~ophic fungus that affects many plant s.pecies, although its· most notable hosts may be wine grapes). It is matured in stainless steel to retain its delicate floral a~oma. The-USA and South Australia cultivate this variety·of grapes. 3 _,,;au,.,igr,on It is the principal grape variety u~ed ,in the production of excellent white wines of / Blanc and Valley. The wine h~s a grassy flavo_ur al)d the character of acidic fr~it, gooseberry. It requrres_a cool climate and limestone or gravelly soil. The USA, Chile, South Africa, New Zealand, Toscana in Italy are the ·other re_gion.s using this variety. It is grown in , , and Barsac regions of. Franc-e. It lacks acidity; hence, it is 4 _ Semi/lion . . . . . blended witb sharp grape-like to ~et the required bai·ance. It produces / medium- to full-bodied, oily-textured dry wine and luscious sweet wine. It is blended with Sauvignon Blanc to produce dry white wine in graves. In Sauternes and Barsac regions, it is affected by botrytis cinerea called n.ob/e rot which concentrates the sug.:ir of the grapes resulting in a very sweet wine. Choteau d'Yquem is a well-known sweet wine from Sauternes. It grows well on sandy soil and the clay helps in the development of botrytis. in the USA and Australia use this grape variety. 5/(:henin Blanc It is grown in the Anjou, Saumur, and Touralne districts of Loire, France. It produces dry, medium, and sweet and sparkling wines. area in Loire produces excellent sweet wine from botrytis affected grapes. This grape has a high level of acidity with an aroma of lemon, baked apple, honey, and toffee apple. It is an important grape in South Africa, where it is known as steen. It prefers a chalky soil. Wineries in the USA use this variety of grapes.

Othe~ wh~e grapes Some more varieties of white grapes and the regions where they are grown are given m Table 20.2.

Table 20.2 Varieties of White Gr · · ·

1 Gewurztrariliner Alsace in ranee, rentmo in lta~y, Germany, Austria 2 ~not Blanc Alsace in France, Trentino in Italy, Baden, and Wurttemburg in Germany (contd! Table 20.2 lcontd)

·~ • • • . •• , • • • • 'l;" ,. • •• ..--: • v- ~. -r ..,.- , .hit~ Grapesl4\-Reglori~ ·\ · ·' {~ti[~ ,;r~~~~ .- Alsace 1n France, Northern Italy, Baden in Germany 4 Italy 5 .,1Auscat Alsace, Southern Rhone, and Midi in France; Southern Portugal, most of Italy, Greece, Crete 6 Muller-Thurgau Germany, Trentino-Alto Adige in Italy, Austria 7 Aligote Burgundy 8 Bual Madeira 9 Colomba rd France, especially in (also known as Blanquette ~lsewhere in France), California (known as French ) 10 Fofle Blanche France especially Cognac, Armagnac, Loire, and California; also known as Picpoule 11 Johannesburg Germany-mainly Rhine and ; France-in Alsace and the Jura; Central Europe Riesling Australia, California; also called White Riesling 12 California, Mediterranean; known as Malrnsey in Made·ira 13 Muscadelle Mainly in Australia, South Africa and some in Fr.ince·{in Bordeaux) 14 France, it is also kn,,wn as melon de Bour-gogne . 15 · Spain for sherry; a!so known as Listan Palomino · 16 Pedro ximenes Australia, California, South Africa, Spain for sherry 17 ~otB!anc Burgundy, Alsace Germany (where it is known· as Weissburgunder), Italy, California 18 Pinot Chardonnoy See Chardonnay 19 Pinot Gris France-mainiy Alsace; Germany, Switzerland, Northern Italy; known as Pinot Grigio in · Italy, Rulander in Germany, Toka'y in Alsace, and Malvoisie in Switzerland 20 Saint £mi/ion See Ugni Blanc 21 Savignin See Johannesburg Riesling and Gewiirztraminer · . 22 Sercial Madeira 23 Sylvaner Central Europe-mainly Germany; France-in Alsace; California; also known as 24 Tokay See Pinot Gris 25 Ugni Blanc France, mainly Cognac and Armagnac, where it is known as Saint Emilion 26 Verde/ho Madeira

Black Grapes (Red Grapes) Principal black Table 20.3 shows the principal black grapes used in making good quality wines.

Table 20.3 Black Grapes and Their Characteristics .. ';[".Jl ·•~ •- ' ..... ~~..... :'1-5"""'-'l',!i;~ - ,<~ ,. ....~~ -•BJa.~ G~~_s J:ha1:acte}·~t~~~· ~ ~i~~ ,...;:~11 ~:;! 7 1 ~ernet This is a black grape of remarkable quality. It is considered to be the best in the world and is Sauvignon used in the production of most prestigious chdteaux wines of Medoc of the Bordeaux -region of France. It is easy to cultivate as it grows in any kind of soil and can withstand spring frosts. This grape has a thick skin which protects it from insects and rain. The colour of the skin is blue­ black an-cl is coated with dusty bloom. This grape ripens late and gives low yields. The flavour resembles black currant, black berry, and hints of resins, spices, mint, and liquorices. produces wine with high tannin content which needs slow ageing in the oak casks. United States, Australia, Italy, Spain, Chile, and Argentina are the other countries cultivating this grape. {contd) Table 20.3 (contd) • I S. No ~la~k ~G-t#P!l Characteristics _ 2 It is a classic grape variety of Burgundy and Champagne. Produces all the great red wines of Burgundy. It is one of the three permitted varieties of grapes used in champagne making, to give structure to the wine. It produces light coloured, light tannin, and delicately flavoured wines with floral, herbal, strawberries, raspberries, cherry, and cherry brandy aromas. It prefers chalky and clay soils. United States, New Zealand, and 'Italy use this variety. 3 It is an early ripening red variety from the Pomerol district of Bordeaux. It is sensitive to frost // and fungi and is frec;uently blended with Cabernet Sauvignon to produce exce:lent wines especially in Pomerol and St. Emilion. It has a thin skin and is bigger than.Cabernet in size. The grape has !ow tannin and acid levels and produces softer, smoother, and fruitier wines with cherry, plum, red currant 'flavour note. It prefers damp soil and cooler climate than Cabernet. Ur.ited States cultivate this variety. 4 (Shiraz) It is the main g~ape of northern Cotes du Rhone, producing Rotie, Hermitage, St. Joseph, and Comas. It produces deep coloured, astringent red wine with aromas of violet, pepper, / black berry, an~ blue berry. tt has the ability to blend with other wine·s and it is used as a·blend in making chdteauneuf-du-pape. It has apowerful taMin which allows the w/ne to mature . gracefully. The adequate acid level makes the wine·taste fresh. . Italy, Au;tralia, and United States are the other countries using this variety.

Other black grapes . T~ble 20.4 shows some of the imp0rtant black grapes (red grapes) and the · area in which they are use_d.

Table20.4 Black Grapes·and the Regi~ns Where They are Extensiv-2ly Used S.No 1 Italy-in Piedmont; South America, California 2 Brune/lo Italy-in Tuscany 3 France-in Loire and Bordeaux, ltilly, California 4 Afamay France-in and L0ire, Switzerland, California 5 France mainly south and southern Rhone, California, Spain 6 Lambrusco Italy- in Emillia, Romagna . 7 4:itbec France, Argentina, California 8 Meunier France-in Champagne. It is also called 9 Italy-in Piedmont and Lombardy, California 1C Italy-in Tuscany and Emillia, Romagna 11 z.pranillo Spain-in , Argentina 12 ifandel California

Table 20.4 depicts the varieties of black grapes used in the production of wine. Black grapes are used for the production of red wine and white and black grapes are for white wine. If black grapes are used in the making of white wine, the skin should be removed soon after crushing to prevent the must from taking the colour from the skin. FACTORS INFLUENCING THE CHARACTER OF WINE You have just seen the characteristics of some of the well-known white and black grapes. The characteristics of a type of grape vary from to vineyard and country to country, depenC,ing on the nature of soil and the climate in which it grows. The sugar content, yeast, and the acid levels of grapes greatly influence the character of wines. The character of the wine largely depends on the following factors . ~he mineral content of the soil and the ground water detennines the composition of acids and other trace minerals which influence the aroma of the wjne. ~pe variety Each grape variety has a distinct aroma and other features which play an important role in detennining the kind of wine to be produced. The characteristics of wines produced from the we!l-known grapes are given in Tables 20.1 and 20.3. /_Umate The climate can be a b)essing or curse for the grapes. Extremes of sun shine, hail stonn, wind, frost, rain, etc. can damage the grapes. The average yearly temperature of the place should not be below I0°C. The ideal average temperature is 14°C: ~tud_e Most wi~e-producing countrie_s_lie be_tween _30° and 50° la~tude: The countries.near the 30 latttude have higher temperature which accelerates the fennentat1on proces:;, producmg poor quality wine. The countries near 50° latitude produ~e bett~r wines. /'1!!Pect · on the slopes of valley are nonnally preferred as th~ frost will roll down. The slopes facing south nonnally produce good quality wine due to longer exposure to sun shine compared to north facing slopes as they do not have the same advantage. ~culture This is most importar.t ·and in every stage of -ploughing, pruning, weeding, spraying, harvesting, etc. happen at a particular _month of the year considering the weather. Any clelay in the scheclule will influence the character of the wine.-For example, late harvested grapes have more suga!' content which determines the character of the wine. t!'1'inification It refers to the method of making wine. The wine producers have a lot of ortions before them at each stage of making wine. Options on method of , fennentation container, temperature control, type of wood for ageing, duration of ageing, blending, etc. are some of them. The decisions taken influence the character of wine. The wine produced in new world uses latest technology while the traditional winemaking countries follow the old methods of making wine. Each has its own characteristics. The time allowed for fermentation, temperature maintained during the fermentation, type of yeast used, and maturation containers--stair.less steel or oak, fining agent used, ageing period, etc. determine the character of the wine. /1:!eing Ageing determines the character of the wine. The longer the wine matured, the mellower and smoother will be the wine, taking the flavour of vanillin from the wood. ('?!oring Wines should be stored at appropriate temperature and in the rooms free from direct sun light and vibration. Wines should not be subjected to extreme fluctuation of temperature. Poor storage would mar the character of the wine. /Transportation Bottles should be transported and handled carefully during the transit. CHARACTERISTICS OF AWINE

A good quality wine will have the following characteristics. It should • ~ave the aroma of the Erapes used in the making and should be free fr9m unpleasant smell 1 • Be well-balance~ that is, all components of wine should be in hannony (fruit, acid/tannin, and finish) • Be clear and bright

FAULTS IN WINE Efforts are taken hy everyone who handles wine to preserve its aroma profile ~nd taste, but unfortunately some of the wines acquire faulty characteristics due to many reasons. A_good wine maker will identify them in the itself and take corrective measures. Followrng are the. common faults and the reasons for them. Excess sulphur

During the fermentation process su_Iphur dioxide (SO2) is added to check the ~ctions of will yeast. It also acts as p:eservative. Addition of too much of it leave . n · leasant.smell which resembles • the smell of a burnt matchstic on the wine. However, it nonnally disappears when _e~posed to air either. by decanting the wine or swirling in the·glass.

Oxidation Dllring the ageing ero~~s-, the eir invades the wine t~ough ~ery. fine .pores of. the wood and the 'a'iccliol int6racts with the oxygen. When exposed to oxygen for a long period of time, white wine, especially, assumes a brownish colour. The wines, both white and red, a~quir~ the aroma of 'sherry' . .It may also go lifeless with dull and flat smell.

Corked or cork Wine bottles are closed with cork to retain the r,haracteristics and to preserve the quality and quantity of the content. During storing, the wine bot0~s ai:e,~ed horizon~?llX to prevent the cork f~ drying out. When stored horizontally, the cork comes in contact with the wine, swells, and does not allowmeair to go in. The cork that is contaminated with strong mouldy smell by a substance called trichloranisole (TCA) during the sterilization process spoils the wine during the contact. The wine takes on the smeIJ of the faulty cork. This should be returned to the supplier. However, it should not be confused with the wine with pieces of cork that may have been fallen while opening the boUle. This can be_~~111oyed ~!i,~a, ~~~ing grocess;_ Vinegar Wine turns vinegar ~heu it is exposed to oxyge~ for long duration and also by the activities of acetobacter bacteria if unchecked, which acts on alcohol and converts wine to vinegar.

Hydrogen Sulphide This has the smeII similar to a rotten egg. The wine takes on the smell of rotten egg when the yeasts react with sulphur dioxide during the fennentation. However, this fades away when the wine is decanted: This occurs mainly in red wine. Formation of crystals Sometimes there may be the formation of potassium bitartrate c stals on the cork · e wine ~h..f!.laY spoil the appearance o__ ~ ,t~~- owever, the crystals, which are also called a wine diamonds, can be retained in the bottle by pouring the wine gently into the glass. It is commonly found in German wines. Foreign materials and sediments Som~times, _wine may _be contaminated ?Y foreign _materi~ls, _sue? as splintered glass due to faul[ bottlmg equipment Wmes throw up sediments dunng agemg which can be removed by or decanting. ·

WINE TASTING

Wir.e tasting it "'.th~ process of evalu~ting the wine. It includes the assessment of tolour, taste, aroma, and t~e 1m1_sh (_after taste feehng of the wine). It is done by the following people for the reasons mentioned m different environment. · . . • Professiorals' emp_I.oyed by the wineri~s -to take corrective measures during ageing and blending - tc ensure the coilsJstency of the product sold. - • Wjne merchants before takii:ig purchase decisions . ," in the rest~urants befor~ serving -the wines to the guests . • Hosts before approving the wine for service . · . /'fi....mmeliers are responsible for the service of '.11ines in fooc1 and bev~rage operations and they shoui_d taste the wine for the following rea-sons to ·-- - .- rl'°~r~ the win~ is not faulty and it is in acceptable cvndition vf)esc11be the wme to the customers - . • Understand the nature of complaints giveri by the host after tasting the wine and .know the reasons for them · ~ure the wine is at right temperature It should be understood that each wine has its own characteristics of • Colour • Taste • Body • Alcohol level • Ar~ and bouquet • Viscosity \¼ffe evaluation is carried out by our senses-sight, smell, and taste. To evaluate the wine, the following are recommended. • A clean room with white back ground which is free from strong smell of white wash, paint, smoke. etc. However, during the service operations, a may taste the wine in the restaurant itself. • An absolutely clean and clear of 10-12 oz capacity which is wider at the bottom and narrower at the top. • Evaluation sheet is necessary when more number of wines is-evaluated. • Spittoon is used in festival when more number of wines is tasted.

Steps of Wine Tasting

The steps of wine tasting are as follows : • Pour the wine and observe its clarity and colour by holding against the light. • Swirl the glass and observe how the wine slides down to evaluate the viscosity of the wine. • Swirl and nose the wine to evaluate its aroma and bouquet. • Swirl and taste the wine to evaluate its taste and check if the wine is balanced or acidic. • Feel the body of the wine. • Make a note on the observation on the colour, clarity, smell, viscosity, etc. The steps are detailed in the following. Observe clarity and colour Pour 2-3 oz of wine to be evaluated in the wine glass and hold at 450 angle against the white back ground or against the light and observe the colour and clarity. Make notes of your observation. Clarity. The wine should be clear and bright. If it is dull or haze, it shows the sign of faulty fennentation and/or filtration. Presence of any bubbles in the _wine indicates that the wine has started fennenting again in the bottle. Colour One can observe the colour gently fading between the middle of the wine and the rim of the wine. Some wines have transparent ring around the rim from which one can assess the flavour. The larger the transparent ring, the more dilute the flavours will be and vice versa. The ·colour of the wine varies according to the age. The colour of the white wine ranges from pale straw colour to gold. White-wine frcm hot climate arid sweet white wine has deep yellow or golden colour, and the wine from cold.climate has· greenish tinge. The wine with deep amber or brown colour-may meari a problem. The colour of red wine is purple when young and changes· to crimson red or reddish brown when old. Red wine w~th amber colour indicates some problem. Swirl the glass Sv.-irl the glass and observe_the fall of the wine on the Jides of the glass _which reveals the ·vis.cosity of the wine and take riotes. Viscosity It refers to' the consistency of the wine. When the wine is swirled around the glass, it slides down the glass. When it slides, observe .the fonnati~n ·of 'lines with b'eads' "'hich is al:;o called 'legs' or 'tears' 011 the inside of the glass. The. thicker. the 'legs'., the higher. the alcoholic contents and/or sugar content. The wine with low alcohol or sugar content will have weak or light . 'legs '. Swirl and nose the wine Holding the glass by the stem, swirl it gently for 5 seconds. Sv.ri!'ling makes more of the wine to come in contact with .oxygen and release the alcohol and the elements in the wine that produce the distinctive aroma and bouquet. Put the nose almost inside the glass .and take quick smell. Compare the smell with any of the fruits, spices, chemicals, vegetables, and flowers and make notes. Following are some of the flavours often identified. Fruity: Wines may have the flavom: of tropical, citrus, and stone fruits Floral: Geranium, violet, rose, orange blossom, etc. Vegetal: Grassy, asparagus, peas, bell pepper, artichoke, etc. Spicy: Black pepper, cloves, anise, etc. Chemical: Soapy, sulphur dioxide, damp card board, skunk, etc. Swirl and taste the wine Take a small amount of wine, roll it round the mouth, and draw some air through the wine to heighten the flavour. Swr~tness, dryness, acidity, and astringency of the wine are evaluated. The astringency is associated with red wine which is due to the presence of tannin. Feel the body ofthe wine Body is the feel of the wine in the mouth. Body of a wine is (;Ontributed by alcohol, sugar, tannin, and the acids. Full-bodied wine fills,fue mouth in a sensuous way. Observe the aftertaste which refers to the feeling in the mouth after tasting. Make notes Make a note on the observation on the colour, clarity, smell, viscosity, taste, body, ' .. and the aftertaste and sum up your observation. •

NAMING OF WINES

Any product produced for a consumer has to have a name for marketing. Wine is also named and it is printed on the label of the . There are so many varieties of wines from various regions of different wine-producing countries with their names in the market. These are named in any of the following four methods. · Named after the grape variety used Sor.1e wines, especially the ones produced in Germany, Australia, the USA, and Alsace region of France, are named after the predominant grape variety used in the winemaking. Chardonnay, Cabernet Sauvig;zon, Riesling, Sylvaner, are some of the examples. The minimum amount of grape variety mentioned on the label used in the production varies from region to region and country to counlry, depending on the of that place. In most of the European countries, the minimum of 85 per cent of the wine mu~t come from the grapes mentioned on the label, in the USA it is· 75 per cent, and in some regions in France ~t . . is 100 per cent. These wines have the characteristics of the predominant grape_variety used in the production. Wines named after the grape variety are known as 'vari-etal wines'. · - Named after place of origin The quality wines are generally _named after their place of origin which may be large, such as region and dis~rict or -smaller, ·such as commun_es, villages, vineyards, etc. The pface of origin is normal]y delimited and controlled by the Government·. The wines reflect the character of-t~e soil, climate, grape, production methods, etc. of that area. The smaller the area, the higher the stanc!ard of the wine. Examples are Pauillac, Chateauneuf-du-Pt;ipe; Beaujolais·, ete;. The label also has a phrase meaning 'controlled name of origin'; for example, Pauillac . Controlee. Brand name Some wines are named after the !)roducer, shipper, or the propdetor of the vineyard who tries to establish his/her brand by producing quality wines according to his/her style. Most of the time, the repuration of the produ~er is the basis for the choice. Generic names Some countries name their wines after well-known wine districts that are noted for its typical style of wine. The wines so named may or may not have any resembla_Tlce to the wines of those regions. For example, Burgundy and Chabfo:. These wines must have the place of origin on the label. For example, California Chablis. This clearly infonns the consumer that the wines are made in California and it is different from the Chablis of France. Most generic wiues are inexpensive and affordable wines for many consumers. Wine making

LEARNING OBJECTIVES INTkODUCTION After readi~g this chapter, you ,vine is produced b the alcoholic Jerrnentatior:i of fresh! h~rvested will be able.to . grape juicei.· Grapes n_aturally have e 111os~_import~nt i~gs needed f~r ·• explain the method of making still the fermentation process-· sugar and yeast. The vanety of grapes used m. . wine making a Will!; contributes its characterisb.CS. The win~making practices. · • understand the concept of malo!adic jermentatiori and -ru;e implemented acc.ording to the l9cal.tradition and practices. The wine . carbonic : obtained bY natural .feoneotatiml.i!..t~~j as 'tabl~' or '·stilr w_ine ~ • r.ame various methods. of making the alcohol content of this wine mostly ranges frmn 10 to 14 per~ .,...,,.,_..,.:.,Q1:1C£0{1':i=£_~ - .,;;.,,..:.., ~ - • ·••,_ --:-•..-• . , 1, , , .... ---,.; ...... ~ ~.ii.,-;,;. ;-:"':'.,,1f"p

Steps in Making Still Wine

Following are the basic steps in the production of still wine. To make red wine ·'[he juic~ ~t black grapes undergoes fermentation with the skin to 1!:~~!~J.\'..in.e.. Let us nowsee me steps (Figure 21. I) invo-lve3 in this process. Red wine White wine

Destalking machine ...... ,,, Destalking machine (optional) (optional) ... j I' . . : •• t-: .Crusher . .•,•. . .. Cr-usher 9f1 , :· ... : : ...... :'.. • • t ...... ' ..

Press{to Fermenting tank ex.tract juice (with skin) and to remove the skin) Press (to t extract remaining Free -run wine wine) Fermenting tank I4¼ ' .!r.i t t · ' ' - Maturing cask w - -- WI _·Ma)uring cask . t

t t o-o H~fi Blending uu 'ff 'ff Blending t + . - . . -Resting . . Resting - . . " qp I t ' Bottled BotHed

Figure 21.1 Red and White Wine Production Step] : Black grapes are passed through a mechanical de-Stemmer-crusher to remove the Ste and to crack the ra e~ so as to release the juice. The juice, pulp, stems, and skins, now called~ is transferred to a fermentation ta . ~ • Step 2: The must under oes Temi.entation for up to 14 days. The yeasts slo!'l~ convert the ~ :;!g¥ tq aI~.2~0~. The fermenting -JUICe O tams e co our from tli'e"'skinof the grapes Which is allowed to remam in contact with the must during the fermentation. The juice, now termed as wine is separated from the skins and stems by passing it through a press. · ~ ' Step 3: The i.vine is tran~rred to oak barrels for ageigg. Step 4: Durin,& th7. a[~ing erocessl the wi9e. sontinues to f~!]}~t a~d de~elo,,E_ The yeast and the residue settle to the bottom of the barrel and form sediment called lees. ~ine is separated from the lees by transferri.,ng_,the wine to dean casks. 1Jlis process is calJxd rackw,2. . ~ =step 5: The wine is subje;ted to fining and filtering to make it dear and star bright. Step 6: The wine is then blended, stabilized, an~d. Step 7: It is finally mechanically ~ttled, corked, and packaged for distribution. ~ . ...,- . - S "dl¥7'H»~ : tal - To make white wine White wine is mad~ from the juice of white or black grapes which are pressed before the fennentation to sepmte ·the juice from the skin. The _process of making -white wine (~ee Figure 21.1-). Step 1: The grapes are passed through a desterrimer-crusher and gently pres,sed to-must. Step 2: The_must ~s immediately passed through -~ press to separatrthe jui~e fro.m the skins and - ~ - ·Step 3: It-undergoes fem1entation pro-cess in which the yeasts slowly convert t'1e grape sugar to . ~!~J.- - - . - Step_4: The wine.is transferred. to oak barrds for ageing. · - . ....: ..-"'-' .,.....~ ...... ~ Step 5: The residue settles to the bottom of the barrel and form sediment cal!ed the lees. Wi11e is separated from tb_e le~ b_y transferring the· wine to clean casks. this proc.~ess is called-rackin~ WWW • • • "!"'""-<,; -----..__u,-_ _ _.,.....,.,,...--~- ..0:T :• l"J...., .----. ¾Q . -Step 6: The wine is subjected to fining and filtering to make it clear and star btjght. Step 7: The wine is blended, s~pj)i1,~,Jirufre~.(ecr------· Step 8: The wine islrnaify -~ f hanic.~J.Jy_bQttl.t:~Ls;.orke.~,.R~~~Sed for distribution. ~ . . . . -. To make me wine and blush wine In the production of rose wine, the skins of black grapes are allowed to remain in wntact with the fermenting must, till the required colour is obtained. It takes normally about 24-36 hours. Blush wine remains in contact with the skin for an hour or two, producirig wine-of light pink colour with a blue tinge. The remai::iing steps are the same as that t:or red and white ~ines.

PROCESS OF STILL WINEMAKING Let us now see the process of making red, white, rose, and blush wines in detail.

Red Wine

Following is the process of making red wines. Grape harvest The first step in winemaking is the grape harvest which can be accomplished either mechanically (harvesting equipment) or manually (hand-picked). Hand-picked method is costly and time Winemaking 355

consuming as it selects the best quality grapes. It is often used in the preparation of costly wines. Mechanical method is more efficient, cost-effective, and is well-suited for large vineyards. Some· producers harvest during the night time as the temperature is low. The type of harvest employed depends on the manufacturer's choice. Crushing and destemming After the harvest, the grapes are crushed and destemmed quickly. The grapes are crushed in many ways according to the manufacturer's choice. Hydraulic, revolving, cylinders, and pneumatic bar press are the widely used methods of crushing grapes. Some wineries situated in remote mountain regions still follow the old foot-pressing method. The objective of crushing is not necessarily to squeeze all the juice out of the grapes, but to gently crack the skin and allow the juice to start its run. It may be pressed many times but the first press yields the juice which is the richest in sugar. The gently crushed grapes are known as must.

Fermentation The must Guice, skin, pulp, and seeds) is transfeITed to the fermentation ta~ M~il,fds {or rp,ot qs)·• are -,~ l . . ''hingtfhat gfow i1t he /· • which may be a wooden or stainless steel vat. The must c~ntains wild yeasts,· 1 !!f~"mfbf.multicelluj~( . ·F: ~ wine yeasts, ~nd the acetobacter, a wine-spoiling. mould. If the·moulds and

1~lar;nent;·calle .d hy,phae1 ti wild yeasts are allowed to develop,_the wine·will be spoiled. By the addition -~,~~~tras~, ~:icf:o~;itf:}i~J · of sulp~ur ~ioxide (S_02). to the must, th~ winemaker pre_ven t_s any bacte.?al fungrt~at grow~s slngle,, r_ contarrunat1on. and kdls the hanrJul wild yeasts ·and the vmegar-formmg . J.e~~~·~alle,fl,~ ea$~i;~, . acetobacter. Also, the. sulphur taste disappears during the maturation . .,... _.. ·- · Unfennented .must contains approximately 24 per cent grape ~ugar, together with various acids, cream of tartar, protein, tannin, and minerals. If the must does not contain enough natural sugars to produce the required amount of alcohol, a small amount of sugar may be added which is termed as -. Every gram of st1gar in the must is c;o·nverted ~o about half a gram of ethyl alcohol during fe1mentation. To achieve a 12 per cent alcohol conc.entration, the must should contain about 24 per cent sugar. The sugar percentage of the must is measured with the help of a saccharometer. However, chaptalization is subject to local regulations. Similarly, acid can also be added to the must, if the acidity is low. This is referred to as acidification. During fermentation, the yeasts act on the sugars in the juice and produce carbon Though the must has . I dioxide gas and ethyl alcohol. Heat is given off during fermentation, which adequate amount 1 affects the taste of the wine and also speeds up the fermentation process. In of natural ye.asis, l most wineries, temperature-controlled vats are used for fermentation to achieve many wfoe .ries ptef~r" good results. For red wines, the temperature is typically 22-25°C, which is I a'd~Hni ~~lture~·~Mst' ,l •to ~ a. a•hi e...~e fneiJ , desfr-/jed I higher than that for white wines. Higher temperature is needed to extract more res·ult in·awine ; ... -. ,f colour and tannin from · the skin. The wild yeasts are killed when the wine ~~',.,~.... ·:.--- . ~--. - ~ -.- l ,r,;u,.,,..p ....-,~~ ~"If" reaches 4 per cent alcohol, and the wine yeasts are killed when the alcohol reaches around 15 per cent. Red wines require a lot of attention. The skins in the vat float to the surface of the fermenting must and form a cap. If not mixed well, the amount of skin contact with the must will be less, thus, reducing the maximum extraction of colour from the skins. Many wineries use rotary fermenters which use motors to tum the contents. The operation of these machines may be computer-controlled. Another consideration to be given is on the length of time for which the skin stays in contact with the fermenting must. This depends on the thickness of the skin which contains more colouring pigment. The longer the contact of the must with the grape skins, the better the colour of the wine will be. Fermentation stops when all the sugar is converted to alcohol or when all the yeasts are killed. Black or white grapes stabilized, suffer from the formation of tartaric crystals ~ commonly termed as white diamonds, in the bottle and 0 the cork. Though these crystals do not pose any problem ' Pressed and the skins removed• from the juice to the consumer, they may be confused with broken glass, during the service. ,,. Must Ouice and pulp) is transferred to vat . . . • '• . ' . White wine is then blended, rested, fined; and bottled. for fermentation (502 and cultured yeast are White wine production can be understood from the added. The addition of sugar and/or add may flow chart given in Figure 21.3. take place) t Rose and Blush Wines 1 ,.15Mgar in them~~ is conve~ed -to eth~l .i~lcqhg.l,,: ancfC02 is given off. . · I. ( \ . • - - . They are made similar to red wines. The skin of black grapes are al!owed to remain in contact with the must · ·.. Transferred to vat for• ageing (malplacti6 •:::.i. till the. required tinge of colour is achieved and then ',;, fermentation is optional; mo'Sily_not ; they are separated. ·It takes ~bout 24-36 hours. In case · recommended) · of 'blush' wines, the sbn of black grapes are left just for t few hours. Racked tCJ wooden container ftir a:g~ihg. ·, ·· . t ' ' ',·. ;. SPARKLING-WINE

Filtering c1nd fining Sparklin11 wines have CO2 which gives the wine the _ _ • - -- ~,.,.;~ 'f;"'/:.:...>:-r'l"";'.~ """'=?':I',•...... ,,~ i:ltbi - · ... - t !f.~~~~£.t.

.F:gure 21.3 Steps Involved in White Wine . METHOD OF MAKING SPARKLING WINE Production The methods of making sparking wine are as follows : l""Mtthode champenoise .-,.,-Cove close/channat/tank · /Transfer ,Tiircct impregnation Let us see how sparkling wine is made by each of the above methods.

This is the most complicated process of making sparkling wines and is followed in the Champagne region of Franc_E. The best sparkling wines oJ this region.m:e champagne, which is niade by ~e - method mtJhgt/& cb"iiWJ?eaai,se. It is the of making champagne which is made n A · · · ,..--._. ..!.. c~~4,'~~-£<2.'!lft~.!a~1:mxlfe..cy.ianel du Vin di.,£hal1JI).agn.e ,!CIY£) t¥Eulati91~- Dom Peri non a mon~ and ce introduc_ e ine, cham a ne to the world. ~c arieties used in _the maki~g __~[c~ ~m~~gr:i~.areljnot Nair, Pinot eunier, -~~d G_hardo~'!H~· The black grapes, Pinot oiranaf>mot Meunier, provide a fruity fl avour and body to 11ie wme. On the other hand, the white grape, Chardonnay, contributes fineness and elegance to the wine. Although the final product is a crystal clear and sparkling white wine, it is mostly made up of black grapes. are expensive as it takes three to seven years to produce a bottle of champ~gne. The production of champagne (see Figure 21.4) involves two stages-primary fermentation a:iQ secondary fermentation . Primary ferme11tatio11 The grapes are harvested at the ~ .Ui.iieness and ,gressed qu.icl:Jy. The freshly pressed juice is separated from the skin immediately, so as to avoid the must from taking the colour of the skin. · T~~t fennentat,ion ocqi.tSj!J...~..WQQ~!l.Y!L_Up to racking and fining, the method followed is similar to that involved in the making of white wine. After fining, the deg w..~Js_.blended with wines from different vineyards of the champagne regioo, in varying proportions, to achieve the desired balance of flavours and acidity. Blending is the most critical phase in any winemaking. Let us understand this process with the help of a flow chart (see Figure 21.5). Secondary fermentation Secondary fermentation is induced in the bottle. Let us see how it is done. ,..... •...,.

Destalking machine Secondary. fermentation

Crusher . .'. . . .:: ·:..

Remuage ·

r Press (to.extract ' juice arid to remove the skin) Freezing bottle neck

Fermenting tank

Removal of Maturing cask frozen sediments

Dosage (liqueur Blending d'expedition)

liqueur de tirage is added Bottled crown capped

Figure 21.4 Production of Champagne Grapes . "" Lique~r de tir~ge Asmall a_monnt of Clie ~~aad (pinot noir, pi not meunier,' ch'ard~nriay) ·j ~st m old wme, tenned as ~z~u.rje, tiragehjs added t ~~~ -~1ne_ _t? _induc _~ ~~-~~~~f~m1~ntation. The ;;; , ," >, 1s then bottled and sealed with good quality corks. Then Crushetj/pressed . ., they are stacked one above the other (mis sur lattes) in r a cellar. Juice is run off to vat f.or f~r_m~11tation ' .,. ..- Secondary fennentation starts~ix . - t weeks after bottffifg,J]iis·ISbest carried out at I 0-12 C · ~ ·wrrf'iafeabout three to six months. The yeast turns Racking , .. ·.1 • ·• __• : -~,., .- 'l .,. • ·,...... the sugar into alc~~e~ .Q[CQi n~ch dissofvet . ·.: t ·"·~· ~:~'-'",~-;.:._ .. \" ,•· ~~ ..:foi.9Jb.~ . .) ~i.P.e-s It produces stream of bubbles known as Fm!~i ·,-=·-~!- , ' ' ·~.· ~- .mousse. The gas exerts an extremely high pressure in the t bottles. Therefore, the glass must be strong enough to ·, . -\:~ . · Blending and fining fl,- · resist the pressure. do._ ~-.M.!. ~ ~ Remuage _ Figure 21.S Steps Involved -in Champagne 'fh~ bottles _are pl~ced i~ Production by Primary ~~ - wi~!!i_e1r _!1_ec~~r ~!tt~~ _shghtly .4~nwy~s~ racks are termed as pupitre (see Figure -21.6). · The Fermentation . -sp~cialist worker, called . ,;m-~eur, gives a ·slight _shake . • • • • to the bottle _by grasping its ~ottom ..?f~ • • .. • • • • • ,,. • • the· bottles are placed at a shght~y,,higbu_ .angle JD._the • • • . • • • • • • • • p~pitre. This -happens to each bottle every three d~ys, for • ' • • • • .... ·· aboµt six w_eeks, till th~ bot~les stand vertically with the . • • • • • • • • . neck dd~nwards, called sur le pointe. The sur le pointe • • • • position is left for orie or several years for slow ageing. _ • -· -· , , • • ... • ,. • • . The purpnse of the remuage_ 2_rocess is_t<;> collect the ...... _, ..,. , ___ ,~- . . • ..> • •• , ~,~, ,. . - ..:..,,, ,MUL] • • - - • . • • . • • sedimentsfo.' the cot1f- -··· · -." • • • .... ~ • . .J. - - - ~ , . _ · · ••'-'-" - .. - - • • • • • • • . Degorgement Itis_.~£.B.tQ,CJ:§~.£.f_!emoving the sedime~­ from the bottle which have collected Q!l.J~ cac~The Figure 21·6 Pupitre ootde ·neck.is .dippecfTn'"aTreezTng-brine solution, which freezes a small amount of wine in the cork containing the sediments. The pressure inside the bottle expels the ice with the sedime!!t.§,-~~~~I!. rh.~E~a.£.i ~~J!l.Q~ Dosage ~~ifh. F~J.-~d-~g_~g d6.g9rg~,m,~p..t.il..rnpJ~d with more similar wine and can~ sugM ~QlµJjop called liqueur d'expedition. The amount of sugar added deferrnui~ . --~ - .. _,_.,._degree ..ofsweefoessinthe final product.

Re-corking After the addition of dosage the pennanent cork is forced in and secured with agraffe (see Figure 21.7). Shaking ~ _.b<:>Jq~~ are -g!\'.~!!. .Um~!Jh~tup, either manually or mechanically to ensure even distqbution_2,f do~ge. ~ ...... -- •!,-~---~.,.,.-·~ Resting Wine is rested for four to six months to allow it to settle. ~ ~ --•· - --·, ' - .. , :.._ _ __ - - ·· . . --- s ••.. ..,.. ...,..__,, __ _ ---- Packaging and shipping Finally, the wine bottles are cleaned, fabellea~anodfspafcliec[ · It should be remembered that the pressure behind the cork of the Figure 21.7 Champagne Cork champagne varies for different champagnes. The average champagne with Agraffe has a pressure of between 4 and 6 atmospheres which is typically .. ,:. -, about 60-90 pounds per square inch. The pressure of this Liqueur de tirage is added lsolutio~ of'canf :•" sugar, yeast, and-old wine) ; ., . ·-: ::··-_. magnitude is found in a double-decker bus tyre. Hence, ~ ; . the bottle should be handled very carefully especially when opening it. Remuage (process ~f periodical shakjng·of,;'i ' To withstand the pressure, the bottle is made up of bottle to co·l!ect th~ sediments on to the·coc~), . -. . -~ . .· '. ..,._)!'.:· thick glass with the deep curve at the bottom. This deep curve is termed as punt. Degorgem~nt (proce_s~ of r~moving the · Champagne production can be understood .from the ~al'mentJ fr~hlthe b6ttle'f ·'_;,c· -. ' r flow charts illustrated in Figures 21.5 and 21.8. Additio~~f fiqoiut (j'e_~/)eajtfon {dc5i~l~ ~'t~; :' •. Terms used on champagne labels a sof~ion of.similafwirie~~n:~-~~ij'rj::: t~·--: · Following are the terms used on champagne labels: ... . t .. , . _ __ Terms denoting sweetness Apart from knowing the · •· · · .Jl•-~tmg ·· ... · '\' •~,<'- · =~~~ P:::, c::;p::'~n:: :o,:::t: Sh~1cing ana re;tj;g ·tse~otti~}\1}f.~~?I champagne labels. · t - - .,·'.•. · · ·,.,_._: . Followingis·alistofthes~terms(seeTable21.1}: j, .-:._, · ~-,P~&ifp gl; · · Terms denoting the size · of champagne bottles Champagne is sold in bottles of various sizes other than · Figure 21.8_· Steps Involved in Champagne the stan~arq-shed bottle of 750ml. _Tabie 21.2 gives a list · Production by Sec_onqary . of the terms used ~or the size of champagne bottles. · Fermentation - -0.ther than the above sizes, champagne is _also marketed · in _quarter bottle (200ml) and l1alf bottle {375ml}.

Table 21.1 Terms Denoting Sweetness of Champagne · Table 21.2 Size _cf Champagne Bottles Tenn~. .• _.· - -~,~~-~:~,f~-.,.--~-,~?~;~~~ .~ ~ Z!f~~:J~~~:~~~mi~[l't~rl:t~::> Brut, Nature Very dry. Aminute amount of sweetening is added Magnum 2 bottles to remove the astringency of complete dryness · Jeroboam 4 bottles Extrc: sec Dry champagne (1-2% sugar) · Rehoboam 6bottles Sec Medium dry (2-4% sugar) Methuselah 8 bottles Demi-sec Medium sweet (4-6% sugar) Salmanazar 12 bottles Demi-doux Sweet (6-8% sugar) Batthazar 16 bottles Doux Rich, 1/ery sweet (8% and above sugar) Nebuchednezzar 20 bottles

Champagne producers There are many producers involved in the making of champagne. The type of champagne producer can he identified from the abbreviations followed by the official number given on the bottle. NM: Negociant manipulant It means that the merchant or producer buys grap~ from other sources besides his/her own, and makes the wine. CM: Cooperative de manipulant It is a cooperative of growers who blend the product of their collective vineyards to sell under one or more brands. In this situation, the individual grower may have some involvement in the winemaking process. · RM: Reco/tant manipularit (Also known as ) It refers to a grower who make 8 wine from his/her own grapes (a maximum of 5 per cent of purchased grapes is pennitted). SR: Societe de recoltants It refers to an association of growers who are not a cooperative, making shared champagne. RC: Recoltant cooperateur It is a cooperative member selling champagne produced by the cooperative under its own name and label. MA : Marque auxiliaire or Marque d'acheteur A brand name unrelated to the producer or grower the name is owned by someone else, for example, a supermarket. ' ND: Negociant distributeur It is a wine merchant selling under his/her own name.

Types of champa_qne Following are the types of champagne: champagne It is the wine of a single year; and is permitted to add up to 20 per cent of the wine from another vintage if this can benefit and balance the wine. ·

, . Fink champagne It is made either by allowing the skins of black grapes to remain in contact with. the must to tint it, or by blending a little bit of the red wine· of certain champagne villages. .

, , Blanc de blancs It is made from white grapes only ancf sometimes.may even be la~l1ect as [!lane de Chardonnay. · Bla;ic de nairs It is made from black grapes only. This is very rare outside the region.

. , , Cremant ·These wines have a little less fizz than the ordinary champagnes. They have about two atmospheres, whereas a complete_spar!

Cuve Close/Charmat/Tank

This •method was introduced in France by M. Channat and involves secondary fennentation in .. ~arge sealed tank and takes onlx, 10 days to corpele~. The wine is drawn off through filte:s under 0 pressure, and is then bottled. ~:_:esulting ~~~~Jie~~h~~ampagne. 41 Tran sfer Method

This method is almost 0ni1at.tCLIIletho.de_champenoise,except the process is shortened by using .­ ~ ltrati~n,_a:1d ~ning jnstead of the lengthy remuage process:" ...... 1 Direct Impregnation This is the cheapest method of making sparkling wine. CO2 gas is directly impregnated into the ,- . e . -.-_ wine from a cylinder in the same wa as in the making of aerated waters. s ou e remembered that areas manu actunng spar · mg wine by methode champenoise, other than the Champagne region of France, are not authorized to use the words methode champenoise on the label. These wines may use words, such as la methode traditionelle, traditional methode classique or classic method. Countries outside the European Union (EU) are not restricted by this legislation, but the wines are not permitted in EU countries.

CONCLUSION Still wine is obtained from the natural fermentation of the juice of freshly harvested grapes. The Juice of Loth black and white grapes is colourless. The red wine takes its colour from the skin of the black grapes that are permitted to remain in the juice during the fermentation. The skin is separated either after complete fermentation or ~ter achieving the desired colour in the wine. On the other hand while making white wine, the skin is separated from the juice before fermentation commences. Rose and blush. wines have ~ontact •wi_th the skin of black grapes for avery short time-· rose wine for 2.4-36 honrs .and blush wine for 4-6 hours. Red wines &re. induced non-alcoholic , in which the sharp malic acid is . cl1anged to softer lactic acid. · . Still wines may become dry, medium, or sweet -after the fermentation process. If all_the sugar . . in the must is fermented, the ~esulting wine will be dry and some residual sugar is left after t_he fermentation, the wine tastes sweet. Most red wines are completely fenr.ented to g~t dry wine .. Sparkling wine~ are the wines with CO2, which giveE effervesc~nce to the wine. Champagne·is ti).e best sparkling wine.·Of the four methods of making sparkling wine, methode clµimpenoise is the most complicated and time consuming one 11sed in the Champagne region of Frhllce. Sparkling wines made in any other area are not permitted to use the words methode champenoise on their labels. Countries outside the EU may use these words but the wines are nGt permitted in EU countries. The other three methods used in making sparkling wines are faster and economical.

.._ ,,- .~ KEYTERMS ·- ~ ?.i~ Acetobacter It is a microorganism that converts wine Chaptalization It is the process of addition of sugar to to vinegar by prolonged exposure to oxygen. the must. Acidification It is tlie process of addition of acid to Cremant It is the champagne with two atmospheres

adjust or improve the balance and flavour during the1 behind the cork. production of wine. Degorgement It is the process of removing the sedi­ Agraffe It is a metal clasp to secure the cork of the ments that are collected at the cork of a champagne champagne bottle. bottle by freezing the neck of the bottle. Atmosphere It means unit of pressure equal to 14.69 Liqueur d'expedition It refers to a wine with required psi (pounds per square inch). amount of sugar to replace the wine lost during Cap It refers to grape skin and other particles which rise to degorgement. the top of the fermenting liquid during fermentation. Liqueur de tirage It refers to a solution of old wine, It refers to intracellular ferment­ sugar, and yeast to induce secondary fermentation.

ation that occurs in the presence of CO2 and in the Malo/actic fermentation It is a non-alcoholic ferment­ absence of oxygen in a closed container. ation converting harsh malic acid to smooth and 1soft lactic acid.