The chemistry of wine making fch酿酒化学FCH.vutbr.cz.pptVIP

The chemistry of wine making Lenka Jano?ková Types of wine 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 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, pressingAdd 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!! * * * white red rosé By the colour Still or sparkling still sparkling