Wine page 6

 Wine page 6 by ric gustafson

We have had wine for over 5000 years. Wine is a natural complex process. It is called fermentation. In the 1850's, Louis Pasteur did research which linked sugar's conversion to alcohol. This is called fermentation. Living organisms were called yeasts.

Until World War II, most wines were white or red wine. The other exception was fortified wine. This included sherry, port and champagne. By the 1960's, temperature controlled stainless steel tanks were introduced. Winemakers then could sculpt a wine's aroma, flavor, texture and finish. 

At harvest, the emphasis shifts to the cellar. The juice of both red and white grapes is almost colorless. During fermentation, heat is generated. Alcohol is generated. The color of the grapes is from the color pigment from the skins. This tints the surrounding wine. With white wine, the skins are separated from the juice before the juice is fermented. This happens with white wine made from red grapes. 

Next we will look at the making of red wine.

research help: ' The Wine Bible' by Karen MacNeil

Peace and God's blessings. Love Ric