Wine Presentation

1. WINE
By Anthimos Georgiou

2. Basic wine information
•a significant proportion of the total revenue from
alcoholic beverage.
•Wine is the product obtained from the total or
partial alcoholic fermentation of fresh grapes,
whether or not crushed, or of grape must –
European Community

3. Basic wine information
There are two types of grapes:
•white and black/red grapes
•Black grapes have coloring in the skin and are
used in the production of both red, white & rosé
wines

4. Wine Styles
Color
•Red, White, or Pink (Rosẻ)
Sweetness
•Dry, Medium or Sweet

5. Major Wine Producing Nations
1. Italy and France
2. Spain and Portugal
3. Greece and Cyprus
4. Germany and Switzerland
5. United States and Canada
6. Argentina and Chile
7. Australia and New Zealand
8. South Africa
9. Lebanon and Israel

6. PRODUCING WINE
The quality of wine depends on
•the grape variety
•the climate
•annual weather conditions
•the type of soil
•Viticulture (method of growing the vine)
•Vinification (method of turning grapes into
wine)

7. GRAPE VARIETIES
•Most vines producing grapes for making wine belong
to the species VITIS VINIFERA
•There are 3,000 varieties of this plant which are
suitable for wine
•A small number of varieties have established a
reputation for making outstanding wines – known as
NOBLE GRAPES

8. EXAMPLES OF NOBLE
GRAPES
White Grapes
Riesling from the Alsace
region in France
Chardonnay from Burgundy
in France

9. EXAMPLES OF NOBLE
GRAPES
Red Grapes
Cabarnet Sauvignon from
Bordeaux in France
Pinot Noir from Burgundy in
France

10. Grape Varieties
Red White
• Cabernet Sauvignon
• Cabernet Franc
• Pinot Noir
• Merlot
• Syrah or Shiraz
• Sangiovese
• Malbec
• Camay
• Zinfandel
• Chardonnay
• Sauvignon Blanc
• Pinot Grigio – Gris
• Viognier
• Traminer
• Riesling
• Gewurztraminer
• Chenin Blanc
• Muscat

11. CLIMATE
The main wine producing regions of the world lie between latitudes 30
and 50 degrees north and south of the equator

12. THE IDEAL CLIMATE
Sufficient moisture and warmth to
enable vines to grow and the
grapes to ripen
The right weather conditions must
prevail during the various stages
of the growth cycle of the vines

13. THE PERFECT CLIMATE
•A cold winter to inhibit growth and rest the vine. Frosts to
kill diseases, but not to severly kill the vine. Enough rain to
build moisture reserves in the soil
•A mild warm spring with gentle rain to encourage the
vine‘s growth
•A warm settled period during the vine‘s flowering, followed
by a hot sunny summer with a little rain to swell the
developing fruit
•A long, fine, dry autumn to complete the ripening of the
grape, and for the vintage

14. MAIN CLIMATIC DANGERS
•Frost can destroy growing shoots in the spring and
is particularly dangerous at the time of the budding
•Hail can break and damage young growth and
espescially during late summer, burst developing
grapes allowing rot to set it
•Wind is disastrous at flowering preventing
pollination. It can also break young shoots

15. SOIL
Grape vines often thrive where other plants fail
POOR SOIL – LOW YIELDS OF FINE QUALITY
WINE
RICH SOIL – HIGHER YIELDS OF LESS GOOD
QUALITY WINE
THE BEST SOILS PROVIDE GOOD DRAINAGE NATURALLY

16. Guyot Style

17. Gobelet Style

18. VINIFICATION – Wine making Process
Vinification – the conversion of grape juice into wine
The most essential part of vinification is FERMENTATION
One of the greatest French scientists of the 19th century,
Louis Pasteur discovered that
FERMENTATION OCCURS WHEN YEAST FEEDS ON
SUGARS, CONVERTING THEM TO ALCOHOL AND
CARBON DIOXIDE (CO2)
YEAST + SUGAR = ALCOHOL + CO2

19. VINIFICATION
THE GRAPE

20. METHODS OF PRODUCTION – WHITE WINE
Grape juice is colorless. Thus if the skins of black grapes
are removed at an early stage, white wine can be
produced from black grapes too.
1. Grapes are crushed and then pressed
2. Skins are discarded
3. During pressing, yeasts are washed off the grape skins
into the must. (Yeast can be added if necessary)
4. Must is pumped into a vat
5. Fermentation takes place at a low temperature and can
last between two to four weeks

21. METHODS OF PRODUCTION – RED WINE
Made from the juice and the skins of black grapes. The
colour comes from the pigments of the grape
1. Grapes are crushed and then pressed
2. Skins are also used
3. During pressing, yeasts are washed off the grape skins
into the must. (Yeast can be added if necessary)
4. Must is pumped into a vat
5. Fermentation takes place at temperature between 25 and
30º C.
6. As fermentation creates alcohol, the alcohol itself extracts
first color and then tannin from the skins

22. METHODS OF PRODUCTION
– RED WINE
• The amount of color and tannin
in the finished wine depends on
how long the new wine is kept
in contact with the skins
• As little as five days for light
wines (Beaujolais)
• About two weeks for full bodied
wines (Bordeaux)
• Rose wines – 14 to 24 hours

23. METHODS OF PRODUCTION – RED WINE
1. When colour and tannin are sufficient, the free run wine is
drawn from the skins in a clean vat.
2. Skins are then pressed, yielding a further quantitiy of wine
(known as press wine).
3. Press wine contains higher level of tannin, and is blended
with the original wine. The amount depends on the
character the winemaker wants to achieve.

24. METHODS OF PRODUCTION – RED WINE
• Racking: the sediment accumulated at the end of the
vessel (lees) is removed
• Fining: Bentonite, gelatine of white of egg are used to
push to the bottom of the vessel certain natural hazardous
substances
• Maturation – wine is allowed to rest, and flavor to develop.
This occurs during storage in large stainless steel vessels
or in oak casks
• Before bottling most wines will be chilled to form a
sediment which is removed

25. How To Taste And Evaluate Wine
• Appearance
• Smell
• Taste
• Final Impressions

26. Appearance
• Clarity: Is the wine bright and healthy looking or is it
hazy or cloudy? If a wine is cloudy, it may be due to
disturbed sediment in older wines or it may be the result
of refermentation in the bottle—a big problem!!
• Intensity: Is the color deep or pale?
• Color: Helps Identify
– Age
– Grape Varieties
– Aged in Wood?
• Other: When a glass is swirled, little ‘rivulets’ may form
on the side of the glass. These are known as “tears” or
“legs” and are an indicator of higher alcohol.

27. Smell “The Nose”
• Average person can identify over 2000
scents, wine has over 200.
• Aroma=Smell of the grapes
• Bouquet=Total smell of wine
• Smell helps identify
– Age
– Faults
– Varietal

28. Nose – Aromas
Characteristic Aromas of Wines
 Chardonnay
 Vanilla / citrus / wood
 Chenin Blanc
 Ripe melon / honey
 Sauvignon Blanc
 grass / green apple /
grapefruit
 Riesling
 ripe fruits / lemon
 Gewurztraminer
 ripe fruits / exotic
spices / perfume
 Carbernet Sauvignon
 dark fruits / wood / leather
 Zindandel
 red or dark fruits / pepper
 Merlot
 ripe grapes / plums
 Grenache
 dark fruits / pepper
 Pinot Noir
 red fruits / wood /

30. Taste “The Palette”
The five tastes:
• Sweet
• Sour
• Bitter
• Salty and
• Umami - Savory

31. Flavors in White Wines
 Examples of white wine flavors are:
 Toast - new oak or bottle aged
Chardonnay or Semillion.
 Vanilla - Wines aged in oak
 Pineapple / Clove spices -
Gewurztraminer
 Gooseberries / Citrus - Sauvignon
Blanc
 Lime / Lemon - Semillion
 Peaches / Apricots - Riesling or
Muscat
 Honey - Sweet dessert wines
subject to botrytis cinerea - Noble
Rot
Mouth - Taste

32. Flavors in Red Wines
 Examples of Red Wine
Flavors are:
 Bananas / Pears - Beaujolais
 Black pepper - Zinfandel
 Strawberries / cherries -
Pinot Noir
 Green peppers - young
Cabernet Sauvignon
 Chocolate - Pinotage
 Raspberries / plums - Syrah
Mouth - Taste

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