Wine Classification

Classified by Fermentation Process

1.1 Natural Wine, 10-14 % alcohol (v/v) 1.2 Fortified Wine, 15-21 % alcohol (v/v) 1.2.1Sweet wine
White wine : Muscatel, white port Rose wine: California tokay, tawny port Red wine: port, black muscat

1.2.2 Sherry Aged types, Flor sherry types, Baked types 1.2.3 Flavoured wines : Vermouth

Wine Classification (2)

2. Classified by Carbondioxide
2.1 Still wine, Table wine 2.2 Sparkling wine: Champange, Carbonated wine

3. Classified by sweetness
3.1 dry wine 3.2 semi-dry wine 3.3 sweet wine

Wine Classification (3)

4. Classified by colour
White wine: Chablis, Chardonnay, Pinot blanc, Rhine wine, Riesling, Sylvaner, Treminer Rose wine: Rose, Vinorosso Red wine: Barbera, Cabernet Sauvignon, Claret, Carnelian, Gamay, Pinot noir, Pinot St. George, Zinfadel

Wine Classification (4)

5. Classified by Place of Production
5.1 Classified by country : American wine, Australian wine, French wine, Italian wine 5.2 Classified by region: Bordeaux, Burgandy, California, Chablis

Grape
Family : Vitaceae Genus : Vitis European grape: Vitis vinifera 5000 cultivars Amirican grape: Vitis labrusca 2000 cultivars
Foxy flavour or methyl anthranilate

Vitis rotundifolia

Grape (2)
1.Vitis vinifera 1.1 Muscat flavour
White wine: Muscat blanc, Gold, Malvasia,
Gianea, Muscat otonel,Orange muscat

Red wine: Muscat

Grape (3)
1.2 Flavour related to grape cultivars (except Muscat)
White wine: White Riesling, Chadonnay,
Emerald Riesling, Helena, Melon, MullerThurgau, Sauvignon blanc, Sylvaner

Red wine:

Barbera, Cabernet Sauvignon, Carnelian, Merlot, Nebbiolo, Durif, Shiraz, Pinot St. George, Ruby Cabernet, Tinta Madiera, Tinta Cao, Zinfadel

Grape (4)
1.3 Flavour unrelated with grape cultivar
White wine: Aligater, French Colombard,
Green Hangarian, Grillo, Palomino, Thomson seedless, Veltliner

Grape (5)
2. Vitis labrusca
Foxy flavour or methyl anthranilate White wine: Niagara, Diamond, Dutchess, Elvira, Missouri, Riesling Noah Red wine: Concord, Agawam, Black pearl, Campbells early, Catawa, Clinton, Delaware, Diana, Iona, Isabella, Ives, Niabell, Steuben, Vergennes

Grape (6)
3. Vitis rotundifolia
fruit flavour and muscadine flavour White wine: Scuppesviong, Topsail, Willard Red wine: Burgaw, Eden, Hunt, James, Thompson

4. Hybrid grapes
White wine: Verdelet, Vidal blanc, Vigonoles Red wine: Baco noir, Beta Cascade, Chombourcin, Chancellor, Colobel, Landal, Rosette, Royalty, Salvador

Nutrients
Carbon source: Sucrose, Glucose, Fructose Nitrogen source: Protein, Amino acid,
Ammonium salt, (NH4)2SO4, (NH4)3PO4, (NH4)2HPO4, NH4H2PO4

Yeast
Wild Yeast
Candida colliculosa Candida pulcherrima Hansennula anomala Kloeckera apiculata

Wine Yeast
Saccharomyces carlsbergensis Saccharomyces cerevisiae Saccharomyces capensis or fermentati

Fermentor
Open Fermentor Close Fermentor Material of Fermentor
Cement pond with glazed tile Wood Barrel Fiber glass Barrel Stainless Barrel Glass bottle

Raw material Preparation

Grape
Stemming
Add KMS 100 ppm (0.01%) Crushing & Pressing

Must Fermented White Wine

Must & Pressed Fermented Rose wine & Red wine

Fermentation
Grape must & pressed 10% Starter Ferment for 3-5 days (Soluble Solid: 5-6 obrix) Separation (filtration, Centrifugation, Siphon) Lees, Sediment fermentation Precipitated Wine 2 weeks
KMS 50 ppm (0.005%)

Bottling Improve quality Wine

KMS 50 ppm (0.005%)

Separation

Sediment

Maturing (1 Month)

Separation

Sediment

Colour Change in Wine

Red colour of Anthocyanins
Vitis vinifera Vitis rotundifolia : monoglucoside : 3, 5 diglucoside

Factors that effect colour in red wine

Period of colour extract Oxygen ( Not over 40 mg. / L. -year ) Temperature Acidity & Basidity Period of maturation ( 3 year in barrel or bottle will lost Anthhocyanins about 50% )

Turbidity in wine
Suspended substant Microorganisms Tannin Protein ( Molecular weight: 40,00-200,000; pl 4.8-5.7 )