Wine Classification
Classified by Fermentation Process
1.1 Natural Wine, 10-14 % alcohol (v/v) 1.2 Fortified Wine, 15-21 % alcohol (v/v) 1.2.1Sweet wine
White wine : Muscatel, white port Rose wine: California tokay, tawny port Red wine: port, black muscat
1.2.2 Sherry Aged types, Flor sherry types, Baked types 1.2.3 Flavoured wines : Vermouth
Wine Classification (2)
2. Classified by Carbondioxide
2.1 Still wine, Table wine 2.2 Sparkling wine: Champange, Carbonated wine
3. Classified by sweetness
3.1 dry wine 3.2 semi-dry wine 3.3 sweet wine
Wine Classification (3)
4. Classified by colour
White wine: Chablis, Chardonnay, Pinot blanc, Rhine wine, Riesling, Sylvaner, Treminer Rose wine: Rose, Vinorosso Red wine: Barbera, Cabernet Sauvignon, Claret, Carnelian, Gamay, Pinot noir, Pinot St. George, Zinfadel
Wine Classification (4)
5. Classified by Place of Production
5.1 Classified by country : American wine, Australian wine, French wine, Italian wine 5.2 Classified by region: Bordeaux, Burgandy, California, Chablis
Grape
Family : Vitaceae Genus : Vitis European grape: Vitis vinifera 5000 cultivars Amirican grape: Vitis labrusca 2000 cultivars
Foxy flavour or methyl anthranilate
Vitis rotundifolia
Grape (2)
1.Vitis vinifera 1.1 Muscat flavour
White wine: Muscat blanc, Gold, Malvasia,
Gianea, Muscat otonel,Orange muscat
Red wine: Muscat
Grape (3)
1.2 Flavour related to grape cultivars (except Muscat)
White wine: White Riesling, Chadonnay,
Emerald Riesling, Helena, Melon, MullerThurgau, Sauvignon blanc, Sylvaner
Red wine:
Barbera, Cabernet Sauvignon, Carnelian, Merlot, Nebbiolo, Durif, Shiraz, Pinot St. George, Ruby Cabernet, Tinta Madiera, Tinta Cao, Zinfadel
Grape (4)
1.3 Flavour unrelated with grape cultivar
White wine: Aligater, French Colombard,
Green Hangarian, Grillo, Palomino, Thomson seedless, Veltliner
Grape (5)
2. Vitis labrusca
Foxy flavour or methyl anthranilate White wine: Niagara, Diamond, Dutchess, Elvira, Missouri, Riesling Noah Red wine: Concord, Agawam, Black pearl, Campbells early, Catawa, Clinton, Delaware, Diana, Iona, Isabella, Ives, Niabell, Steuben, Vergennes
Grape (6)
3. Vitis rotundifolia
fruit flavour and muscadine flavour White wine: Scuppesviong, Topsail, Willard Red wine: Burgaw, Eden, Hunt, James, Thompson
4. Hybrid grapes
White wine: Verdelet, Vidal blanc, Vigonoles Red wine: Baco noir, Beta Cascade, Chombourcin, Chancellor, Colobel, Landal, Rosette, Royalty, Salvador
Nutrients
Carbon source: Sucrose, Glucose, Fructose Nitrogen source: Protein, Amino acid,
Ammonium salt, (NH4)2SO4, (NH4)3PO4, (NH4)2HPO4, NH4H2PO4
Yeast
Wild Yeast
Candida colliculosa Candida pulcherrima Hansennula anomala Kloeckera apiculata
Wine Yeast
Saccharomyces carlsbergensis Saccharomyces cerevisiae Saccharomyces capensis or fermentati
Fermentor
Open Fermentor Close Fermentor Material of Fermentor
Cement pond with glazed tile Wood Barrel Fiber glass Barrel Stainless Barrel Glass bottle
Raw material Preparation
Grape
Stemming
Add KMS 100 ppm (0.01%) Crushing & Pressing
Must Fermented White Wine
Must & Pressed Fermented Rose wine & Red wine
Fermentation
Grape must & pressed 10% Starter Ferment for 3-5 days (Soluble Solid: 5-6 obrix) Separation (filtration, Centrifugation, Siphon) Lees, Sediment fermentation Precipitated Wine 2 weeks
KMS 50 ppm (0.005%)
Bottling Improve quality Wine
KMS 50 ppm (0.005%)
Separation
Sediment
Maturing (1 Month)
Separation
Sediment
Colour Change in Wine
Red colour of Anthocyanins
Vitis vinifera Vitis rotundifolia : monoglucoside : 3, 5 diglucoside
Factors that effect colour in red wine
Period of colour extract Oxygen ( Not over 40 mg. / L. -year ) Temperature Acidity & Basidity Period of maturation ( 3 year in barrel or bottle will lost Anthhocyanins about 50% )
Turbidity in wine
Suspended substant Microorganisms Tannin Protein ( Molecular weight: 40,00-200,000; pl 4.8-5.7 )
