1. The chemistry of wine making Lenka Janošková

2. Types of wine whitered rosé By the colour Still or sparkling still sparkling

3. Turning Grape Juice Into Alcohol - fermentation C 6 H 12 O 6 → 2CO 2 + 2C 2 H 5 OH Exotermic proces(it releases heat) Grapes on the vine are covered with: yeast, mold and bacteria In wine making the temperature cannot exced: 229,4 °C – red wines 115,3 °C – white wines

4. Wine components Water (Ethyl) alcohol Organic acids tartaric acid malic acid succinic acid lactic acid citric acid acetic acid

5. 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

6. 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

7. Thank you for your attention!!