Description
Production of wine
Technical
Winemaking, wine-making, or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. There is evidence that suggests that the earliest wine production took place in Georgia and Iran around 6000 to 5000 B.C. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
Science
Primary Reaction
Fermentation of glucose to ethanol
Parameters
Temperature
15°C optimal
10°C to 25°C range
Temperature range for fermentation
Time
10 days
7 days – 14 days
Equipment
Sensory Profile
Aroma ()
Compounds: Ethanol, Acetic acid, Esters
Taste
Texture
Wine Analogy
Similar aromatic complexity to aged Bordeaux wines
Coffee Analogy
Depth comparable to Ethiopian Yirgacheffe coffee
Perfume Analogy
Layered bouquet akin to Chanel No. 5
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced