Wednesday, November 13, 2019
batch process of wine making Essay -- essays research papers
Introduction      The homemade production of wine is a fun and challenging hobby that many people can enjoy. In this paper the reader will be taken through several different steps and processes that must be accomplished for your wine to be of satisfactory flavor and clarity. Crushing and stemming This first step may be performed by hand or by machine. For handling a ton or more of grapes, use a mechanical crusher-stemmer. Using a small crusher-stemmer, two persons can crush and stem a ton of grapes in about one hour. To collect the crushed grapes, which are also called the must, the machine is placed and supported above a container. A large polyethylene plastic tub or garbage can is sufficient. The important objective is to minimize bitterness by thoroughly crushing the berries without macerating the seeds, and while recovering all of the skins and juice in the must. After stemming and crushing, the fermentors are filled with the must to about two-thirds capacity, to avoid foaming-over during fermentation. After all of the must has been poured into the fermentors and the sulfur dioxide has been added, the fermentors should be covered with cheesecloth or plastic to keep out insects. Temperature, total soluble solids, titratable acidity, and the free and total SO2 of the must in each fermentor should be determined and the results recorded. Adding sulfur dioxide      Sulfur dioxide (SO2) is a chemical compound that has been used in winemaking for more than a century. Because it is known that wine yeast produce small amounts of SO2 during fermentation, SO2 can be considered a natural constituent of wine.      Judicious and moderate use of SO2 has long been recommended. Recent research shows that the best quality wines are made when SO2 has been used both before and after fermentation.      For grapes free of mildew, rot, or mold, usually from 50 to 100 parts per million (ppm) is used or about 75 ppm is adequate. This mild antiseptic is commonly used in the form of potassium metabisulfite (K2S2O5), and is available from home wine making suppliers. To obtain 75 ppm of SO2, add  ¼ ounce to each 10 gallons of juice or must. For grapes that have appreciable amounts of moldiness, rot, or broken berries, use twice this amount of SO2. To add SO2, dissolve the metabis... ... examination for desired clarity, smell, and taste. Check the free and total SO2. It is customary to adjust the free SO2 as needed to about 25 to 30 ppm at bottling. This helps to prevent oxidation of the wine after bottling due to dissolved oxygen that may be picked up during bottling.      When selecting bottling devices, it is highly desirable to minimize aeration, which in turn will minimize oxidation of the wine after bottling. This is best achieved using devices that provide for gravity flow of the wine and fill the bottles from the bottom of the storage container. Such bottling devices are often referred to as â€Å"gravity bottom filling†. New wine bottles should be rinsed in hot water to remove dust particles and air dried before use. Conclusion Hopefully after reading this paper, the reader has obtained more insight in creating a homemade wine that everyone can enjoy. The process may seem lengthy, but time is normally essential in the completion of many things. And if your first batch does not come out correct, do not get discouraged. Try again until things get better. Before you know it, you will be able to consider yourself a wine connoisseur. batch process of wine making Essay -- essays research papers Introduction      The homemade production of wine is a fun and challenging hobby that many people can enjoy. In this paper the reader will be taken through several different steps and processes that must be accomplished for your wine to be of satisfactory flavor and clarity. Crushing and stemming This first step may be performed by hand or by machine. For handling a ton or more of grapes, use a mechanical crusher-stemmer. Using a small crusher-stemmer, two persons can crush and stem a ton of grapes in about one hour. To collect the crushed grapes, which are also called the must, the machine is placed and supported above a container. A large polyethylene plastic tub or garbage can is sufficient. The important objective is to minimize bitterness by thoroughly crushing the berries without macerating the seeds, and while recovering all of the skins and juice in the must. After stemming and crushing, the fermentors are filled with the must to about two-thirds capacity, to avoid foaming-over during fermentation. After all of the must has been poured into the fermentors and the sulfur dioxide has been added, the fermentors should be covered with cheesecloth or plastic to keep out insects. Temperature, total soluble solids, titratable acidity, and the free and total SO2 of the must in each fermentor should be determined and the results recorded. Adding sulfur dioxide      Sulfur dioxide (SO2) is a chemical compound that has been used in winemaking for more than a century. Because it is known that wine yeast produce small amounts of SO2 during fermentation, SO2 can be considered a natural constituent of wine.      Judicious and moderate use of SO2 has long been recommended. Recent research shows that the best quality wines are made when SO2 has been used both before and after fermentation.      For grapes free of mildew, rot, or mold, usually from 50 to 100 parts per million (ppm) is used or about 75 ppm is adequate. This mild antiseptic is commonly used in the form of potassium metabisulfite (K2S2O5), and is available from home wine making suppliers. To obtain 75 ppm of SO2, add  ¼ ounce to each 10 gallons of juice or must. For grapes that have appreciable amounts of moldiness, rot, or broken berries, use twice this amount of SO2. To add SO2, dissolve the metabis... ... examination for desired clarity, smell, and taste. Check the free and total SO2. It is customary to adjust the free SO2 as needed to about 25 to 30 ppm at bottling. This helps to prevent oxidation of the wine after bottling due to dissolved oxygen that may be picked up during bottling.      When selecting bottling devices, it is highly desirable to minimize aeration, which in turn will minimize oxidation of the wine after bottling. This is best achieved using devices that provide for gravity flow of the wine and fill the bottles from the bottom of the storage container. Such bottling devices are often referred to as â€Å"gravity bottom filling†. New wine bottles should be rinsed in hot water to remove dust particles and air dried before use. Conclusion Hopefully after reading this paper, the reader has obtained more insight in creating a homemade wine that everyone can enjoy. The process may seem lengthy, but time is normally essential in the completion of many things. And if your first batch does not come out correct, do not get discouraged. Try again until things get better. Before you know it, you will be able to consider yourself a wine connoisseur.
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