Charles Kelley Biology 491

Approximately 6000 BC, wine is created in Mesopotamia. Approximately 3000 BC, Egyptians start wine making process and record the process. Approximately 1000 BC, the Greeks create vineyard throughout Spain, Italy, and the Greek islands. 50 BC-500, wine production takes hold in Western Europe.

After the fall of the Roman Empire, monasteries continue the wine making process. In 14 th -16 th centuries, wine becomes part of the everyday diet due to unsafe drinking water from the plague. In the 17 th century, Champagne is invented and advancements in bottle making help make wine more storable and transportable. 1854, Louis Pasteur connects yeast with fermentation stating that the yeast fed on the sugar and did so without oxygen.

In 1863 the first documented case of Phylloxera was reported in France. The Phylloxera is an insect related to the aphid. This insect feeds on grapevines and roots which resulted in near destruction of the French wine industry. In 2000, wineries from the new world such as USA, Australia, and South Africa gain notoriety.

After being harvested, the stems are removed from the grapes. Grapes are crushed and are ready for primary fermentation. Yeast is added at this step to breakdown the glucose into ethanol and CO 2. Primary fermentation last one to two weeks. The grape must is pressed and the juice is transferred into a secondary fermenting container.

Secondary fermentation allows the yeast and other particles to settle to the bottom. Fermentation can be conducted in barrels or stainless steel containers. Wine must be settled or filtered before bottling. Wine can be stored in wooden barrels for months to years to mature. Fining is accomplished before bottling. This process may include clarifying and/or tannin removal.

Location should be elevated and sloped to prevent pockets of cold air settling and creating an early frost. The grade of the slope should be at least 1.5% to allow for proper drainage. Land should be fully exposed to sunlight. The soil is a sandy loam that is well oxygenated and has a moderate to high water tolerance. Ideal soil pH balance is

C 6 H 12 O 6 → 2C 2 H 5 OH+2CO 2 +ATP Glucose→Ethanol (Alcohol)+CarbonDioxide+Energy

Anaerobic respiration begins with glycolysis. In glycolysis, 6-carbon sugars receive phosphates becoming fructose. The 6-carbon sugars split into two 3-carbon sugar fragments (GA3P). Some hydrogen, energy, and water are removed leaving pyruvic acid. In anaerobic respiration, the hydrogen that was removed in glycolysis is returned to the pyruvic acid, thus creating ethanol and carbon dioxide.

Original European Cabernet FrancChardonnay Cabernet SauvignonChenin Blanc MerlotGewurztraminer Pinot NoirPinot Grigio Shiraz/Syrah Voignier Original North American CatawabaNorton Concord Zinfandel Niagra

6 Gallon Primary Fermenter 6 Gallon Glass Carboy Long Stirring Spoon Measuring Cup Hydrometer Hydrometer Jar Wine Thief Racking Tube Racking Hose

Bung Airlock 24 1-liter Pilsner Bottles 1 Gallon of Gewürztraminer Concentrate 3 ½ Gallons of Gerber Baby Water Metabisulphite (sanitizer) Saccharomyces cerevisiae Bentonite Sorbate Isinglass (Finning Agent)

 July5, 2010-Sanitized all equipment. Mixed concentrate, water, bentonite, and yeast in the primary fermenter. The fermenter was covered and left in a 72 degree room for eight days.  July 13, 2010-Wine was transferred to the carboy using a racking hose and tube. The sorbate was mixed with water and added with leftover concentrate. The carboy was sealed with bung and airlock and left to finish fermentation for 19 days.

 August 10, 2010-Using the racking hose and tube, the wine was transferred to 17 1-liter bottles. The bottles were stored in a dark basement for three days standing up and then laid on their side to finish maturing.

There were taste and specific gravity tests performed during the whole process. The final specific gravity test resulted in a 1.00 which results in a 10% alcohol content. The final product has a flowery aroma but a yeasty taste which would remind the drinker of a sweet beer.

 The alcohol content could have been higher by adding more sugar to the mixture during the primary fermentation phase.  The yeast flavor could be the result of using the Saccharomyces cerevisiae, which is an all- purpose yeast. There are wine specific yeasts.  Opinion. The fact that a concentrate was used could have impact on the flavor, fresh grapes or fruit would create a better wine.