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Paper #097570 :: Wine
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This paper discusses the subject of wine and fermentation.

Written in 2007; 877 words; 1 source; MLA; $ 31.95

Paper Summary:

In this article, the writer notes that in pre-industrial cultures, dating back to very ancient times and before the Industrial Revolution of the 18th century, the wine was far more practical than mere grape juice, simply because grape juice spoiled by itself if left in the open or unrefrigerated. The writer points out that it was easier to keep and store wine because after it was made, it did not spoil as much as compared to grape juice. The writer discusses that the overall character or taste of various types of wine can be determined by making and storing the wine in different types of containers. As to the types of fermentation processes which truly affect the taste of various wines, the writer notes that some include barrel fermentation, carbonic maceration, rose wine-making, fermentation in a bottle, malolactic fermentation and secondary fermentation.

From the Paper:

"As it applies to wine, fermentation is the process which converts sugar to ethanol (i.e., ethanol alcohol) and carbon dioxide effected by the anaerobic, oxygen-free metabolism of yeast. One of the main reasons why grape juice was not kept or made before the Industrial Revolution was that it tended to spoil rather rapidly. But by the middle of the 19th century, the nature of fermentation began to be clearly understood, due in part to the experiments of French scientist Louis Pasteur who determined that ferments and their agents yeast and bacteria as primarily responsible for alcoholic fermentation. Chemically speaking, these agents act through their internal enzymes which functioning as catalysts, govern and control the series of reactions involved in the conversion of sugar into alcohol and carbon dioxide."

Tags: grapes juice yeast alcoholic

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