Table wines, production

I do not know of any wineries that use cultures of flor-type yeasts for the alcoholic fermentation. (Strains of yeast that have a film stage after alcoholic fermentation are called flor types.) In our winery, we are very careful to isolate the operations where the flor-type yeasts are used. We also sterilize any residues produced from the flor-type yeasts. We do not want the flor-type yeasts to become indigenous to our region since they may complicate production of table wines. 

There are also cases in the food industry where crystallization is undesired even though the system is supersaturated in a certain component. Crystallization in such a product usually occurs during storage and leads to product defects. Table 13.3 shows examples of some products of this type. These include hard candies, some ungrained caramels, milk powders, and ice cream. In these products, crystallization of the sugars (either sucrose or lactose) leads to an undesirable texture, flavor loss, and/or appearance. The appearance of potassium tartrate in wine during storage is another example of undesired crystallization. 

This industry is engaged primarily in the manufacture of malt, malt beverages (ale, beer, and malt liquors), wines (table wine, dessert wine, and brandy), distilled spirits, bottled and canned soft drinks, and flavoring extracts and syrups. These products can be classified under two major groups according to their basic manufacturing processes as ... 

Vitis is a genus of about 60 species of dicot angiosperm plants. The fruit, which is a berry normally ovoid in shape and juicy, is grown commercially in the case of several Vitis species for consumption as fresh grapes and for fermentation into wine. Worldwide, Vitis vinifera (Fig. 55.1) is one of the most important species since it is used for the production of table grapes, raisins, and wine. The berries and the products derived from them are one of the most important sources of stilbenes available in nature [2]. 

Pyruvic acid and 2-oxoglutaric acid (formerly a-ketoglutaric acid) are generally present in wine (Table 8.5). They are secondary products of alcoholic fermentation. Considering their low K value, they can play an important role in the SO2 combination rate. For example, a wine containing 200 mg of pyruvic acid aud 100 mg of 2-oxoglutaric acid per liter has 93 mg of SO2 per liter bound to these acids for 20 mg of free SO2. 

Toasting, carried out during barrel production, considerably influences the aromatic impact of the wood on wine. Barrels are toasted to between medium and high so that the very fragrant fine-grain wood does not dominate the fragile aroma of white wines (Table 13.19). 

Table 1. World Grape Hectareage, Tonnage, and Wine Production ...

Wines may be imported for reasons at either of two extremes because they are relatively inexpensive, or because they are in high demand, and thus command a higher price. Those exported from the United States tend to be the former, and those imported, the latter, based on the data shown in Table 5. There is some market, even in countries that are overproducing wine, for wines with exotic labels. This tendency illustrates another way in which wines differ from other products. Information on and cuisine from foreign countries associated with their wines serve as the vehicles for a form of a cultural exchange, besides the stricdy commercial one. 

Considering the complexity of the classes of wine already described, only general descriptions can be given (23,24). Because they represent such a large portion of total U.S. wine production (Tables 5 and 7), table wines and the practices in California are emphasized. 

Temper. The system for designating material condition, whether the product form is strip, rod, or wine, is defined in ASTM Recommended Practice B601 (1). The ASTM system uses an alpha-numeric code for each of the standard temper designations. This system replaces the historical terminology of half hard, hard, spring, etc. Table 3 summarizes temper designations. 

Non-stirred, aerated vessels are used in the process for traditional products such as wine, beer and cheese production. Most of the newly found bioprocesses require microbial growth in an aerated and agitated system. The percentage distribution of aerated and stirred vessels for bioreactor applications is shown in Table 6.1. The performances of various bioreactor systems are compared in Table 6.2. Since these processes are kinetically controlled, transport phenomena are of minor importance. 

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