Lecture 21 – Alcoholic Beverages,
part 2
Reading: Textbook, Chapter 14
Wine
Grape (Vitis vinifera) – dominant fruit juice used for wine
Original domestication – Asia, ca. 4000 BC
- yeast present naturally on outside of fruit
- fruit pressed to yield juice
- sulfur dioxide (SO2) added to kill bacteria
Types of Wine
White wine – skins removed immediately after pressing;
fermentation at 10-15 C (cool)
Types of Wine
White wine – skins removed immediately after pressing;
fermentation at 10-15 C (cool)
Red wine – skins not removed; red or purple grapes used
fermentation at 25-30 C (warmer)
Types of Wine
White wine – skins removed immediately after pressing;
fermentation at 10-15 C
Red wine – skins not removed; red or purple grapes used
fermentation at 25-30 C
Rose wine – skins removed a short period after pressing
fermentation at 25-30 C
Types of Wine
White wine – skins removed immediately after pressing;
fermentation at 10-15 C
Red wine – skins not removed; red or purple grapes used
fermentation at 25-30 C
Rose wine – skins removed a short period after pressing
fermentation at 25-30 C
Names of wine – based on variety of grape, or geographical
location
Types of Wine
White wine – skins removed immediately after pressing;
fermentation at 10-15 C
Red wine – skins not removed; red or purple grapes used
fermentation at 25-30 C
Rose wine – skins removed a short period after pressing
fermentation at 25-30 C
Names of wine – based on variety of grape, or geographical
location
Vintage – year in which grapes were picked; growing conditions
affect the amount of sugar and flavoring components that can
produce variations in the quality of the wine
Champagne
Still Wines – carbon dioxide vented during fermentation, settling
Sparkling Wines – made by second round of fermentation before
bottling:
Champagne
Still Wines – carbon dioxide vented during fermentation, settling
Sparkling Wines – made by second round of fermentation before
bottling:
- sugar + specially selected yeasts added to still wine
Champagne
Still Wines – carbon dioxide vented during fermentation, settling
Sparkling Wines – made by second round of fermentation before
bottling:
- sugar + specially selected yeasts added to still wine
- problem: removal of sediment formed from yeast (bottles
stored with neck at downward angle and turned; sediment
decanted before final corking)
Champagne
Still Wines – carbon dioxide vented during fermentation, settling
Sparkling Wines – made by second round of fermentation before
bottling:
- sugar + specially selected yeasts added to still wine
- problem: removal of sediment formed from yeast (bottles
stored with neck at downward angle and turned; sediment
decanted before final corking)
Champagne – sparkling wine produced in area of La Champagne,
France
Inexpensive sparkling wine – carbonated like soda pop
Champagne - Terms
Quarter-Bottle
6.3 fluid ounces
Level of Dryness
Amount of residual sugar per liter
Half-Bottle
12.7 fluid ounces
Extra Brut, Brut Sauvage,
Bottle
25.4 fluid ounces
Ultra Brut, Brut Integral,
Magnum
50.8 fluid ounces
2 bottles
Brut Zero
Jeroboam
101.6 fluid ounces
4 bottles
Brut
Rehoboam
147 fluid ounces
6 bottles
Extra Dry, Extra Sec
1.2 to 2.0%
Methuselah
196 fluid ounces
8 bottles
Sec
1.7 to 3.5%
Salmanazar
304.8 fluid ounces
12 bottles
Demi-Sec
3.3 to 5.0%
Balthazar
406.4 fluid ounces
16 bottles
Doux (sweetest)
5% and up
508 fluid ounces
20 bottles
Nebuchadnezzar
.6%
1.5%
Fortified Wines
Fortified Wine: concentrated ethanol or distilled beverage added
- sherry, port, Madeira (from specific regions)
- Dubonnet, vermouth – flavorings added also
Distilled Wine:
- brandy – wine distilled, then aged (Cognac, Armagnac – regions
of France)
- other fruits may be used: calvados (apple); kirsch (cherry)
- liqueur, cordial: sugars and flavors added to the distilled wine
Distilled Wines
Distilled Wine: distillation  alcohol concentrated
- brandy – wine distilled, then aged (Cognac, Armagnac –
regions of France)
France in Crisis –
The Phylloxera Epidemic I. The
Mystery
Mid 1800s – wine industry in France – employed 1/3 of
population; second largest export; accounted for 1/6 of
government revenues
France in Crisis –
The Phylloxera Epidemic I. The
Mystery
Mid 1800s – wine industry in France – employed 1/3 of
population; second largest export; accounted for 1/6 of
government revenues
1860s – grape vines start mysteriously dying –
suddenly turning brown, the leaves shriveling, the roots
turning black
France in Crisis –
The Phylloxera Epidemic I. The
Mystery
Mid 1800s – wine industry in France – employed 1/3 of
population; second largest export; accounted for 1/6 of
government revenues
1860s – grape vines start mysteriously dying –
suddenly turning brown, the leaves shriveling, the roots
turning black
The disease is first noticed in the southern part of the
country. Northern growers scoffed at the problem – a
hoax, or perhaps divine punishment for overproduction
by greedy southerners
France in Crisis –
The Phylloxera Epidemic I. The
Mystery
Mid 1800s – wine industry in France – employed 1/3 of
population; second largest export; accounted for 1/6 of
government revenues
1860s – grape vines start mysteriously dying –
suddenly turning brown, the leaves shriveling, the roots
turning black
The disease is first noticed in the southern part of the
country. Northern growers scoffed at the problem – a
hoax, or perhaps divine punishment for overproduction
by greedy southerners
Then the disease spreads inexorably across the nation
France in Crisis –
The Phylloxera Epidemic II. The
Response
No Immediately Apparent Cause  Panic/Superstition
- Place vials of holy water from Lourdes in the fields
France in Crisis –
The Phylloxera Epidemic II. The
Response
No Immediately Apparent Cause  Panic/Superstition
- Place vials of holy water from Lourdes in the fields
- Bury live toads in blighted vineyards to draw out the
poison
France in Crisis –
The Phylloxera Epidemic II. The
Response
No Immediately Apparent Cause  Panic/Superstition
- Place vials of holy water from Lourdes in the fields
- Bury live toads in blighted vineyards to draw out the
poison
- Bring schoolboys twice a day to the fields to urinate
on the vines
France in Crisis –
The Phylloxera Epidemic II. The
Response
No Immediately Apparent Cause  Panic/Superstition
- Place vials of holy water from Lourdes in the fields
- Bury live toads in blighted vineyards to draw out the
poison
- Bring schoolboys twice a day to the fields to urinate
on the vines
Government offered a large cash prize for solution
France in Crisis –
The Phylloxera Epidemic III. The
Salvation
Government researchers – identified an aphid as the
cause of the disease
The phylloxera aphid attacks the roots (out of sight)
and the aphids leave the plant when it starts to die
France in Crisis –
The Phylloxera Epidemic III. The
Salvation
Government researchers – identified an aphid as the
cause of the disease
The phylloxera aphid attacks the roots (out of sight)
and the aphids leave the plant when it starts to die
Aphid was accidentally introduced from North America
on imported grapevines
France in Crisis –
The Phylloxera Epidemic III. The
Salvation
Government researchers – identified an aphid as the
cause of the disease
The phylloxera aphid attacks the roots (out of sight)
and the aphids leave the plant when it starts to die
Aphid was accidentally introduced from North America
on imported grapevines
Use of resistant North American rootstocks for grafting
scions from named varieties provided the solution
Student Presentations: Exotic Spices