Introduction to Foods Understanding wine

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Introduction to FoodsUnderstanding wine  
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Alcohol Defined

•     easiest method refers to a OH bond (hydroxyl)
  linked to a carbon structure (hydrocarbon)

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•     used in a number of applications1.
  Industrial (ethanol in pure form)2. Chemical
  (denatured alcohol)3. Cooking (difficult to
  consume)4. Pharmaceutical5. Beverages (ethanol)

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Beverage alcohol

•     result of fermentation from the yeast or
  bacteria on sugar to make ethanol    by
  products of fermentation produce taste    also
  can convert starch to sugar (enzymes)

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Wine Defined

•     most people use the following definition
       the product of the alcoholic fermentation
  of the juice of the grape    not true in some
  cases

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Wine classified into the following groups

• 1. Table Wines    no additives allowed   
  low amounts of preservatives allowed (sulfur
  dioxide)    low amounts of conditioners allowed
  (used to improve characteristics - eggs,
  clay)    must be 8 to 14 alcohol by volume

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2. Pop Wines (Baby Duck)

•     use Concord grapes which have powerful
  taste    grape juice diluted, sugared,
  fermented, diluted, sugared and artificially
  carbonated    grape normally thinned 300 by
  end of process

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3. Carbonated Wines

•     three classesA. Still wine if there are
  traces of CO2 remaining from fermentation
  process B. Crackling wine (1-3 ATM CO2
  pressure)C. Sparkling wines (3-5 ATM)    
  must be natural from secondary fermentation

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4. Fortified wines

•     all natural flavorings used    pure grain
  alcohol added after fermentation to raise alcohol
  (17-20)    examples are sherry, Madeira,
  port Mistelle    pure unfermented grape juice
  with pure alcohol added

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5. Other wines

• A. Fruit wines    fermented fruits    tend
  to be sweet B. Flavored wines    addition of
  herbs, spices, botanical substances, fruit juices
  or a flavoring preparation    examples -
  vermouth, kirsch C. Honey Wine    fermented
  honey also known as Mead

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Definition of an Alcoholic

•     person who consumes 135 ml or app 4 oz of
  alcohol per day    equivalent of 20 light
  beers, 10 regular beers or three bottles of wine

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Metabolization

•     only 20 is absorbed in the stomach,
  remainder in small intestine    relaxes pyloric
  valve separating stomach and intestine     90
  metabolized by liver    10 removed by breath,
  sweat or urine

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•     two parts to process    initially acts a
  diuretic     changes to vasopressin antagonist
  or antidiuretic    rebound effect know as
  bloating    retention of water after
  metabolization has occurred

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Hangover

•     retention of water resulting in increased
  fluid pressure on the brain

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Liver function

•     ethanol converted to acetaldehyde   
  ketosis (bad breath)    body able to metabolize
  .1g per Kg body weight per hour    rate tends
  to be faster in men

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Turner Formula

•     maximum consumption per day is .8g ethanol
  per Kg body weight or 80 g per day for all    
  for any 3 day period    .7 g per Kg per day

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Easy formula (in Lb.)

•     body weight / 9 for wine    body weight /
  30 for spirits    body weight / 3.2 for beer

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Understanding Wine Labels

•     need to understand the following1. grape
  type2. growing conditions3. region of
  production4. label classifications5. service
  concerns  GrapeVarieties.htm