Transcript the chemistry of wine making

The chemistry of wine making
Lenka Janošková
Types of wine
By the colour
white
red
rosé
Still or sparkling
still
sparkling
Turning Grape Juice Into Alcohol
- fermentation
C6H12O6 →2CO2 + 2C2H5OH
• Exotermic proces(it releases heat)
Grapes on the vine are covered with:
yeast, mold and bacteria
In wine making the temperature cannot exced:
 29,4 °C – red wines
 15,3 °C – white wines
Wine components
• Water
• (Ethyl) alcohol
• Organic acids
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tartaric acid
malic acid
succinic acid
lactic acid
citric acid
acetic acid
The essential steps in winemaking
• Extract the flavor and aroma from the bast
ingredients by chopping, crushing, pressing
Add sugar, acid, nutrients, and yeast to the
fementation media
• press off the liquid from the pulp, put it into a
secondary fermentation vessel and allow
fermentation after several weeks
• When wine is clear and all fermentation has
stopped, siphon into wine bottles and cork the
bottles securely
The health effects of wine
Resveratrol
Found largely in in the skins of red grapes
 Effective antioxidant
 Inhibits lipid peroxidation of lipoprotein
 Protects cells against lipid peroxidation
 Prevents cardiovascular disease and cancer
Possible explanation of „French paradox“
-the low incidence of heart disease among the French
people,who eat relatively high-fat diet
Thank you for your attention!!