Pros and Cons of alcohol consumption(This class is about wine tasting!)
ashleyma
hrimsession1feb8thppt.pptxHRIM 418/667 Spring 2016
Monday February 08 2016
Tonight’s topic: February 8th 2016
Welcome & Introductions
Photo IDs and proof of age documents
Who am I? Who are you?
Required Texts and Materials- Wine tasting kits
Course Syllabus, assignments, and Materials- (6:00-7:00)
Short History of wine- (7:00-7:45)
Break
Viticulture & Viniculture of wine (8:00-8:30)
Recap & What’s next?
The Short History of Wine:
What Grapes make wine? The Specific Grape vine is called:
Vitis vinifera
Where were the original plantings found?
Fertile crescent of the Mesopotamia- Turkey, Syria and modern day Iran and Iraq
When were the first wines produced?
Between 5,000-7,000 BC
Short history continued…
How was the first wines created? By accident?
Western Civilization hunters gathering grapes for food…
How is wine produced?
Process: Fermentation occurs
Sugar + Yeast= Ethanol & CO2 (by product)
The Uncivilized version of wine
Wine cultivated and civilized….
The ancient Greeks introduced wine making to Europe
Short history continued…
Important advances made by the Greeks-
Trellising of vines- improve quality of grapes
Storage for the wine in clay pots- age and maturity
Wine production flourished and shared with neighbors
French- Marseilles
Iberian Pennisula- Portugal and Spain
Enotria- “land of wine”
Know today as Italy- Rome, the most important ancient civilization in Europe
The influence of the Roman Empire
Religion and mythology- Bacchus “god of wine”
Important in the advancement and influence of wine throughout Europe
Wines role in the daily life!
Presses were developed
Wooden barrels for ageing
Glass bottles
All good things come to an end….Roman Empire crashes AD 476
Modern world influences…
Role of sacramental wine- religious ceremonies
Church maintained vineyards during the Dark ages
Missionaries in the New world
Spanish Monks Planted the first grapes in California 1768
Fast forward….early 1900’s
Wine produced throughout North America
East coast and Midwest
Prohibition
1920- 18th amendment to the US constitution “Volstead Act”, made the manufacture, sale, and transportation of “intoxicating liquids” a federal crime
Legal loop hole= Sacramental wine for the church
Repeal in 1933, Great Depression, World War II
1950’s- California wine making is back!
The Judgement of Paris- the day everything changed
The Judgement of Paris-1976
Known as the Spurrier tasting
Informal tasting on May 24th 1976 coinciding with America’s Bicentennial Celebration
France vs. California
The winner is……
15 minute break
Viticulture: The Art and Science of growing Grapes
Vitis Vinifera-The Wine Grape Vine
Seasonal cycle of the Vine
Harvest of the Grapes
Vintage
Agricultural factors
Grafting, trellising, canopy management, Grape choice
Pest control
Terroir
Viticulture: The Wine Grape Vine
Vitis Vinifera-
Most widely planted agricultural crop on Earth
20 million acres
Planted on every continent-except Antartica
Grows best in temperate conditions
Extreme heat/Extreme cold
Anatomy of a grape vine
Grape Vine-Vitis Vinifera
Vine Anatomy
Canopy- vines leaves and shoots- shades the grapes
Grape clusters/bunches- mature fruit
Flowers- Spring bud break
Leaves- “solar panels” for photosynthesis to occur
Shoots- branches that shoot off the head
and cordons of the vine
Canes-dried out shoots- pruned and trained to trellis
Cordons- permanent branches-
canes can become cordons
Root stock- portion of vine that extends to the ground
Trunk- straight part of vine that extend
from the rootstock
Seasonal Cycle of the Vine
Dormancy-(Winter)- Vines pruned- no growth
Bud break-(Early Spring) First sign of life. Buds form on the cordons of the vine. Buds turn into shoots- shoots turn into leaves= solar panels for photosynthesis
Flowering-(Spring) after bud break green tendrils form between leaves forming clusters of flowers- self- pollinate- Extreme/inclement weather can negatively effect this process.
Fruit Set-(Spring) Flowers will form small grapes-hard and green. Low sugar levels/high acidity
Ripening-(Summer) grapes grow- water forms inside, sugar intensifies. Veraison- grape skins go through color change- turns red for varietal.
Sugar builds- acidity drops
Acidity in grapes translates into acidity in a finished wine, which can be felt on the palate. The less ripe a grape at picking, the higher acidity in the wine.
Sugar turns to alcohol through fermentation- the more sugar in a grape when picked will result in higher alcohol in the wine! Fermentation= Sugar+yeast=ethanol + CO2 (by product)
Harvesting of Grapes- picking of the grapes
Hang time- grapes grow riper the longer they are on the vine
Maturity-(late Summer early Autumn) Ripe grapes, flavors develop, pulp and skins darkens
Important indicator for vineyard manager or winemaker on when to pick (harvest the grapes)
Measuring sugar levels. Brix defined as the sugar content in an aqueous solution
Refractometer
Brix level- 22-26
Higher the number the more sugar
Vintage
Vintage- annual growing cycle of the vine
Vintage year-refers to the year the grapes were grown and harvested
Does not refer to the date the wine was made, produced, aged, or released
Vintages can be effected by Climate- rain, drought, lack of sun
Cycle of the Vine ( Bud break---------Harvest)- 4-6 months
Agricultural influences
What type of grapes to grow?
Grafting-taking a cutting from one plant and grafting (attaching) it to another root stock
Rootstock resistance to pests
The Pests!
The Glassy-Winged Sharpshooter
Southern California- 1900’s.Insect that spreads Pierce’s disease- Bacterial infection to the vine, for which there is no cure
Phylloxera-
micro- size insect feeds on the roots and leaves of the vine starves vine of nutrients and water
Caused epidemic throughout the winemaking world
Training and Trellising of Vines
Training and Trellising- maximum or minimum exposure to the sun
Air circulation, access to the fruit
Canopy management- expose leaves for maximum exposure to sun
“mini solar panels”
Terroir-The Taste and influence of a place
Terroir is a French term which describes the unique taste of a specific place as it refers to wine.
Every aspect of climate can affect the growing conditions of vines
Environmental impacts:
Rainfall
Wind
Fog/Cloud cover
Daytime vs Nigh time temperatures- Diurnal Swing
Terroir- Soil
Why is dirt important?
Drainage
Clay soil holds moisture
Sandy soils drains water quickly
Fertility- Nutrients found in the soil
Physical makeup
Mineral components
Limestone
Chalk
Slate
Terroir- The Terrain
Topography, shape, and location of the vineyard
Orientation
Exposure to the sun
South facing?
Warmer climates vs cooler climates
Elevation
Higher elevation cooler climate
Diurnal swing
Low lying area
Valleys- fertile and moist soils. Nutrients from runoff
The importance of Terroir
Terroir is not a guarantee for better wines
Irrigate
Leaf trimming
Green harvest
Cover crops
Tree lines- control wind exposure
Bat houses
Dry farming
Organic farming
Biodynamic farming
Viniculture: The Art of Making Wine
Wine is a living thing…..
Viniculture= the decisions that are made in the winery by the winemaking team.
These decision assist in shaping the wines:
Flavors
Complexity
Age ability
Vinicultural Decisions
The winemaking process
Harvest- hand or mechanical
Processing grapes- destemmed, sorted, quality control
The Crush
Breaking the skins releasing the yeasts
Must= skins, stems, seeds and pulp (juice)
Pressing-removing the grape juice from the solids matter (must)
White wine
Red wines- ferment the grapes with the must- no pressing prior to fermentation
Color comes from the skins of the grape
Rose
Fermentation
Vinicultural- Fermentation
Fermentation= Process of sugar converting to alcohol
One of the most important aspects of winemaking process
Sugars in the grape juice are consumed by yeast
Heat is produced
By product CO2
Fermentation occurs in large stainless steel tanks
Racking
The process of moving the fermented juice to smaller oak barrels for ageing purposes and fining the wines from sediment
Wine Making Process Review:
Harvest
Crush/Destemming
Press-White Wines
Fermentation
White Wines- Juice only
Red Wines- Juice + Skins (must)
Press Red Wines
Age- small Oak barrels
Bottle
Wine Categories:
Still or Table Wines
Sparkling Wines
Fortified Wines/Dessert Wines/Ports
Adding something- brandy etc.
Sulfites- What is the skinny?
Sulfites is a natural occurring compound that is found in the grapes skins and seeds
Some winemakers add in the form of sulfur dioxide powder just prior to crushing
Acts as a preservative
Slows oxidation
Inhibits the growth of microorganisms such as bacteria and wild yeast that can cause a second fermentation
Remember wine is a living thing!!!
Recap of this session:
Vitis Vinifera- The Wine Grape Species
Fermentation= Sugar+Yeast-Ethanol & Co2
Greeks influence on wine
The importance of the Roman Empire
Prohibition- New world
Viticulture-
Vine Anatomy
Canopy, Flowers, Leaves, Shoots, Canes, Cordons, Rootstock , Trunk
Seasonal cycle of the Vine
Dormant, bud break, flowering, fruit set, ripening, Harvest
Harvest
The pest!!
Recap this session
Terroir
Enviromental factors
Rain, wind, fog, Diurnal temperature
Soil
Fertility, physical makeup, drainage
Terrain
Orientation to the sun, elevation, valleys
Recap this session…
Viniculture
The process of making wine
harvest
crush/destemming
Press (white wines)
Fermentation
White wine juice only
Red wine juice + must (skins and seeds)
Press (red wines)
storing/aging
Bottling
Readings-
The Sommelier Prep Course: Chapter 1-4
The Wine Bible- Where it all began- Pages 16-26
Assignment 1 Pros and Cons of Alcohol Consumption
http://www.hsphharvard.edu/nutritionsource/alcohol-ful
Read the above piece published by the Harvard School of Public Health-Alcohol: Balancing Risks and Benefits
Conduct additional research from other reliable resources about the pros and cons of alcohol consumption.
Submit a bullet point list of pros and cons in the following categories:
Social/Cultural
Physical well being
Write a brief paragraph discussing whether the pro or con list is compelling an why
Assignment should be completed and submitted as a Word compatible file via Sakai before the start of our next class session-February 15th
What’s next? February 15th
Introduction to Wine Grape Varietals
Andrea Robinson’s Big 6
Wine tasting sensory analysis
DABCC certification training – 7:00-9:00
