Wine is one of the most popular beverages in the world. Each country in the world has its own way of making wine. It is an important drink during celebrations, events, rituals and celebrations throughout the world. Most health conscious people take wine for better digestion.
Because of the taste and alcohol that is present in wine, many people like to drink wine. This is actually good. Beneficial effects of wine can be favorably gained through slight or moderate consumption.
The healthful effects of wine are a subject of debate and great study. In the US, there is a significant increase of the sales in red wine. This was initiated from health news reports coming from France.
The French reports stated that there is a lesser incidence of coronary heart disease in France than in USA. This was quite surprising for US dieticians considering that the traditional French diet has high amounts of saturated fat. Experts suggested that this could be due to the significant consumption of wine by the French.
Studies, though, have shown a J curve association between wine consumption and heart disease. This means that heavy drinkers and those who never drink wine have higher chances of having heart diseases. However, slight drinkers have a less risk. Moderation is always the key to good health.
Another healthful effect of wine that is being theorized is that moderate consumption of wine can improve a person’s resistance to cancer. This is especially true for red wines. There is evidence that red wine contains a lot of polyphenols that are responsible for cancer prevention.
Many researchers have observed that a chemical called resveratrol is responsible for the healty effect of red wine. This chemical is naturally produced by grape skin in reaction to fungal infection during fermentation. White wine, though, has less resveratrol because of the absence of grape skin during fermentation. Resveratrol is both cardio-protective and chemo-protective, as shown in animal studies. Aside from this chemical, red wine also contains antioxidants and flavonoids.
Red wines from southwest France and Sardinia, Italy have high levels of the compound procyanidin.. Procyanidin helps suppress the production of a peptide called endothelin-1 which is responsible for constricting blood vessels.
If too much wine is drunk, however, the consumption of alcohol can have adverse effects. That is why people are always cautioned to drink wine in moderation.
Milos Pesic is and internationally recognized expert on wine, wine making and wine tasting. He runs a highly popular and comprehensive Red Wine and White Wine web site. For more articles and resources on wine making and tasting, wine recipes, wine reviews, vintage wine and much more visit his site at:
=>http://wine.need-to-know.net/
Author: Milos Pesic
Article Source: EzineArticles.com
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Incredibly, the newest and most modern equipments are practically shunned when it comes to wine making. People with discerning tastes know that home made wines makes the best quality wines in the world, because these have the distinctive taste and flavor that is often found nowhere else. At the same time, the local flavors of the grapes remain robust and clear something that commercial wines (particularly those that are made with modern equipments) have always failed to capture. If you are thinking of setting up your own winery, you can do so with an easy wine making process that you can do in your own home. Here is how it is done:
1. Place the grapes in a large vat or container and soak them in plain water. Extract the pulp by crushing and pressing them either by hand or by the age-old tradition of stepping on them. To really make this an easy wine making process, you need to make sure that every tool you use is clean and sanitary. Once you have extracted the pulp, you can add in your fermentation-inducing ingredients like sugar or yeast, seal the container to keep out unwanted elements, and allow the mixture to remain undisturbed for 7 to 10 days. The allotted time depends on the volume of the mashed pulp you have: the more pulp you have, the more days it would need to ferment successfully.
2. Strain the resulting liquid to clear away the seeds, skin and whatnots. This is also the time to test for temperature. 60°F to 65°F makes the best fermenting temperature, so try to keep the cleared liquid within this range. Another easy wine making process tip: once your liquid achieves the desired fermenting temperature, store the container(s) in areas where it cannot be affected by the changes in the weather. This will free you from the trouble of always checking up on the desired temperature range. Try to see if the cleared liquid has stopped fermenting by looking at the bubbles and foams. These would have stopped emerging completely.
3. A second straining process is needed afterwards, this time using fine cheesecloth. Allow the cleared liquid to ferment once more in sealed containers. Depending on the actual taste you want to achieve, you can repeat this step about one or twice every one or two months. If you want an easy wine making process, you can allow the mixture to ferment for two months, before straining the liquid again.
4. Place the clear liquid in bottles and cork these. Leave the bottles in a standing position for 5 days, preferably in a place where the room temperature is at a constant 55°F. After that time, tilt the bottles and store at an angle to start off its aging process. It is imperative that the liquid comes in contact with the cork all throughout the duration of the aging process. The wine should be undisturbed for at least two months. Test the wine after that time. If you feel that the liquid has matured (bouquet is distinct and that you there is no sour aftertaste) then the wine is ready. However, if you find the taste lacking, allow the wine to age further. White wines should not be allowed to age for more than one year. On the other hand, red wines grow more distinctive in flavor with a prolonged aging period.
Jordan Miller is a grape growing expert.
For more great tips on how to grow grapes [http://www.grapegrowth.com] and make wine visit [http://www.grapegrowth.com]
Author: Jordan Miller
Article Source: EzineArticles.com
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Successful winemaking at home is an achievement that brings much satisfaction and pride as well as supplies us with excellent quality wines at very reasonable cost. You can achieve success with your home winemaking by following this very simple four-step formula.
Step One – Successful homemade wine can be achieved if the basic standards are in place. You should ensure that you have at your disposal all the correct equipment that is specially produced for winemaking.
You should also ensure that the proper hygiene protocols are strictly observed. Your carboys, funnels, tubes, bottles etc must all be completely sterile before use. It is a good practice to have hospital clean hands and your working environment should also be pristine clean. Throughout the winemaking process monitor room temperature and humidity and regulate it when necessary.
These factors will affect the fermenting process as well as the successful maturation of your homemade wine once it is stored. By making sure you have the correct tools and proper environment you have completed the first step toward successful winemaking at home.
Step Two – The second step in the formula to successful home winemaking is good quality ingredients. Fruit juice should be free of preservatives and contaminants. The easiest and safest option is to use commercially available frozen concentrate for winemaking.
These products do not contain preservatives and the fruit has been specially selected and prepared by experts. If however you prefer to use your own fruit then you should ensure that it is prepared properly.
Select ripe fruit that is free of bruises and rotten patches. Fruit should be thoroughly washed and some recipes advocate sterilizing before use. Some fruit will require you to remove the skins before pressing others, like grapes; can be pressed with the skin on. Twigs and leaves and all seeds except the smallest ones should be removed.
The best sugar for winemaking is granulated white and you should stick to this for successful results with home winemaking. The right yeast is also an essential ingredient. A good wine yeast that has been activated as stipulated by the instructions on the packet will also contribute to your success.
If your recipe calls for Campden tablets, grape tannin or pectin enzymes, you should use them to ensure the ultimate success of your homemade wine.
Step Three – This crucial step toward successful winemaking at home is enabling the proper fermentation and racking of your must. The first fermenting will take approximately three to ten days.
You should be keeping an eye on sugar levels during this stage. If the hydrometer reading of your must is too high, add more water, if too low then add more sugar.
If you do everything right then your yeast will convert the sugar to alcohol. Primary fermentation is complete when and all the carbon dioxide has been emitted.
Carefully rack the wine into your secondary carboy. Do not be tempted to siphon the wine too low because you want to avoid any sediment entering the new container.
Step Four – The final step in this formula for successful home winemaking is to foster the discipline of patience.
Good winemaking is truly an exercise in delayed gratification.
Do not be tempted to interfere with the wine prematurely.
Allow passage of time to work its magic on your creation so that when you eventually pour out your carefully crafted vintage, it does live up to all your expectations.
FREE Newsletter shows you how to make your own wine from home. Learn how to make wine from grapes or any other fruit. Sign up for your copy today at: Homemade Wine and learn the fine art of WineMaking at your own leisure!
Author: Joan Masterson
Article Source: EzineArticles.com
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This is some awesome new beer technology. Thought I’d share.
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Someone emailed me the other day and told me of a wine recipe that she found in mothers things that did not require any wine making yeast. She wanted to know if yeast was important and needed for wine since a friend of hers said it was but didn’t know why.
I wrote her back and told her quite easily that without wine making yeast you have no wine, only grape juice. It is when the grapes meet the yeast that the process of fermentation happens and without that process you will not have alcohol.
I went on to explain that the grapes have sugar in them and when the sugar is gobbled up by the one celled living fungi, yeast, that alcohol is made.
It was in1859 that Louis Pasteur discovered that a single cell organism was responsible for the conversion of sugars into alcohol and carbon dioxide. The Egyptian’s were the earliest recorded users of yeasts.
Yeast is a fungus and is very small, so small it takes almost 20 billion of them to make up one gram of yeast. How amazing is that? For you chemistry majors the chemical reaction that happens is C6h32O6 + yeast = 2C2H5OH + 2CO2. There is much commercially grown yeast that is packaged in small amounts for home wine makers to be able to afford and use. They make it by using a known strain of yeast and adding it to sugars that help it multiply rapidly. They then harvest the yeast. Lately it seems the most popular kind of preserving yeast is to then freeze dry it and keep it in the refrigerator until needed. To use the wine making yeast then all you have to do is reconstitute or rehydrate it with water at 40C then letting it sit for a half hour. It is then added to the wine must to begin fermentation. There are many kinds of yeast products, it is important to only use wine yeast and not try to use say bread yeast as it just will not work. Yeast does occur naturally in the wild and settles on grapes, but they are killed before fermentation. If left on the grapes and allowed to be part of the wine they would give unpredictable results and some really different and even bad smelling wine. It is the wine maker that decides what results he wants in his wine even before the fermentation process is started So you can see how important it is to wine to have wine making yeast added. Without it you really do not have wine for the fermentation process would never be allowed to begin. Choose wisely as the type of yeast you do add can change the flavor of your wine.
Author: Kacy Waters
Article Source: EzineArticles.com
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There are many varieties of yeast strains that you can use to achieve the best results with the grapes you are working with. The type of yeast used contributes significantly to the flavor and aroma of the finished wine. This is particularly true for wines that are not barrel aged since the flavors from barrel aging will overpower the subtle flavors from the yeast.
In the initial stages of fermentation, yeasts cause aerobic respiration, meaning they use the oxygen present in the must to transform the sugar into water and carbon dioxide. After all the oxygen has been consumed, the real fermentation stage begins under anaerobic conditions. The yeast produces energy by oxidizing sugar and transforming it to ethyl alcohol and carbon dioxide.
There are hundreds of different yeasts available. Most suppliers will carry 20-30 strains of yeast so you need to due some research to determine which strain will achieve your desired results. The characteristics you should consider are speed of fermentation, color extraction, amount of alcohol produced, temperature requirements, hydrogen sulfide production, and, of course, the type of grape you are fermenting. Yeast may be purchased in both liquid and dry forms, but packets of dry yeast are easiest to use for the smaller producer.
Sometimes it pays to keep it simple, and for new winemakers and small operations, this is the route to go. Montrachet is the most popular for both red and white wine fermentation. Montrachet Red is used for reds and Montrachet White for the whites. Montrachet is noted for low volatile acidity, good complex flavors, and intense color. It will not work well for grapes with high sugar levels. Prise de Mousse has become popular as yeast for all fermentation by many smaller wineries and is excellent general purpose yeast. It has an advantage over Montrachet since it produces lower levels of hydrogen sulfide. If you concentrate on full bodied red wines, you might want to use Pasteur Red since it has good color extraction and is tolerant to heat and sulfur dioxide.
Malolactic fermentation or MLF may occur and is not caused by yeast. It is caused by certain types of bacteria capable of metabolizing malic acid leading to the production of lactic acid and carbon dioxide. It lasts usually from a couple of weeks to three or four months depending on the amount of malic acid present in the wine, the strength of the culture, and the conditions under which the fermentation is allowed to occur. This will result in a wine that is softer in taste and has greater complexity. Red wines usually undergo this process, while it is can be prevented in white wines by using a yeast such as Lalvin K1-V1116 (Montpellier) which is perfect for lighter fruitier wines such as Sauvignon Blanc and Chenin Blanc.
Author: Gino Marino
Article Source: EzineArticles.com
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Wine is a very wide spread term that is simply fruit being distilled and fermented for the product of an alcoholic drink. When most people think of wine they immediately think grapes, but there are so many different sources for wine production these include rice (sake), various fruits (elderberry, grapefruit, cherry, etc.), barley, and even honey (mead).
To make everything simple with will touch mostly on the wines that are made from grapes alone. These are categorized by several means, of which include vinification methods, taste and lastly vintage. Many unknowing wine drinkers wouldn’t care about the subtle differences in these categories, after all, most people rely completely on the taste of the wine. Although for many of you perfectionists out there wine is your heart and soul.
These wines have to abide by the highest levels, everything has to be exactly dead on, the type of grape, taste and quality of he vintage must all conform to the best standards before any wine master will even think about having it as part of there collection.
Vinification
Vinification is the process by which grape juice is fermented into wine. The process of fermentation determines how the wine turns out and it is this quality that determines the price. The 1 mistake made by the early wine drinkers is that the juice from the grapes varies; this isn’t the case as juice from either grape is colourless.
What does determine the color of the wine is whether the grape skins have been fermented with the wine or were they left out, red wines are fermented with there skins on and with white wine the skins have been left off and as for rose wine, well it is just a combination of the two wines Sparkling wines and champagne are carbonated, this is where carbon dioxide is enter into the mix, this process is achieved by fermenting the grape juice twice.
The 1st fermentation takes place in opened vats this allows all the C02 to be released. Then for the 2nd fermentation the vats are closed, this has the effect of keeping all the carbon dioxide in and mixed with the wine.
Taste
Most wines are described as dry, off-dry, fruity, or sweet. This is a direct result of the amount of sugar that is left over after the fermentation process has ended, Dry wine has very little sugar content, while a sweeter wine has a higher sugar content. Past this basic taste testing, wine tasting enthusiasts have came up with a good method of classing wine, this would entail more levels of taste and the different smells that the wine releases. Many less informed on wine find this system hard to grasp, but the seasoned wine drinker consider the ability to discern even the most subtle elements of a wines taste to be a great achievement. As a good example, Cabernet Sauvignon which is loved everywhere around the world has been said to taste of currants, tobacco, chocolate and mint.
Vintage
Vintage is a straight forward classification when wine is concerned, this refers to the year of the grapes harvest from which the wine was produced. This is very important as a lot of wine makers have very well producing grape harvests only in particular years. In addition to this the very finest grapes are specially set aside to be used in the making of special vintage bottles. You then reap the best quality wine from the good harvest that year.
Author: Mario OReilly
Article Source: EzineArticles.com
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Wine is among the oldest exotic drinks, which over the years has been considered an important part of meals, and especially formal dinners. It was first produced in Georgia and Iran, by the fermentation of grape juice. Today, it is made from many other fruits like apples, elderberry, barley and rice. The one good thing about them is that they have some naturally occurring sugars and enzymes tat speed up the whole fermentation process. The first fermentation process took pace in Georgia and Iran, the grapes having come form California, South Africa and Greece.
Wine 101 is a type that had attracted a lot of attention in France, Italy, Portugal and Germany. This is where people have acquired real good tips on how to make this drink in its most appealing taste. There is a rich culture behind these events and more information is available for you in the Internet.
For the best results on making wine 101, its important that you start being on the lookout for the fruits around mid-autumn, towards the end of September and the beginning of October. The culture behind this drink is a rich one. It is social, sensual and intellectual.
The process differs of brewing wine 101 is one that varies depending on the fruits that are being used. There are those that will require a long fermentation process to achieve the desired taste, while others are naturally sweet and will not take a lot of time to get ready, neither will they require some additives like sugar to sweeten them. Flavors will always differ and the quality will most definitely depend on a number of factors that range from the soils, climate and even technology.
Author: Peter Gitundu
Article Source: EzineArticles.com
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So you’d like to know how to make wine? Well you can get the basics of wine making on the internet, but to learn the art of winemaking you need to get some hands on experience. As a novice you can have great fun with a wine making kit that will give you step by step instructions for making your very own wine!
This is a great introduction to winemaking, since wine making kits make the wine making process less labour intensive, and you will not need expensive wine making equipment like de-stemmers, crushers and presses, since you will not be using fresh berries. You get to make your own wine quicker and cheaper, but still get the satisfaction of learning first hand about wine making.
Many of the wine making kits on the market are all inclusive, with pre-measured additives and a wine making recipe to follow step by step, while allowing for personalizing options which will affect the character of the wine you will produce. Naturally this is half the fun, since you want to create a personalised and unique wine.
Now you can turn your suburban home into a personal wine estate producing the finest reds from grapes sourced anywhere from Bordeaux to the Napa Valley. Imagine presenting your own personal wine as a gift to friends and family, complete with your own personally designed label.
Winemaking is an age old art which you can master without having to own an expensive estate or large cellar of your own!
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Author: Marius Bezuidenhout
Article Source: EzineArticles.com
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In following directions for “how to homemade wine” It is important to note that Ribena is a perfect syrup which is famous for fermenting ‘must’ made from fruits. In knowing the how to homemade wine, wine makers use this to get extra special results. The rate to add it would be one to two bottles per gallon. When making wines from dried fruits, adding one or two bottles of Ribena per gallon would all the more improve the flavor and quality of the wine. Similarly, when making wines from fresh fruits that give a red wine, one or two bottles or Ribena could be added to make up for other fruits. This way, you may disregard the SO2 preservative because the amount in the Ribena will not be enough to stop fermentation, but it would be best to add it at the vigorous fermentation stage-during the first ten days.
If you recommend to use Ribena in your how to homemade wine recipes, bear in mind that each bottle contains approximately eight ounces of sugar, so you should reduce accordingly the amount of sugar in whichever recipes you are using. Undiluted Ribena is not readily fermentable, because it contains just over seven pounds of sugar per gallon and is preserved with 350 parts per million SO2-either of which is capable of preventing fermentation.
Obviously, our aim when following the how to homemade wine directions with Ribena will be to reduce the amount of sugar to about three and a half pounds per gallon, by using half Ribena and half water. In doing this, we shall reduce the SO2 preservative to around 175 parts per million. This amount is unlikely to prevent fermentation, though it could do so.
***All water used in the process was first boiled and allowed to cool naturally.
STAGE 1
Two bottles of Ribena were diluted with twice the amount of water (four Ribena bottles full). Yeast in the form of a nucleus was added and the mixture allowed to ferment for ten days.
STAGE 2
After ten days’ fermentation, two bottles of Ribena and one bottle of water were added and the mixture allowed to ferment for a further ten days.
STAGE 3
After a total of twenty days’ fermentation, two bottles of Ribena and one more bottle of water were added. Fermentation was then allowed to carry on to completion, taking, in all, three months. The result was a good, round wine flavored delightfully but not too strongly of fresh blackcurrants.
At stage 3 it was borne in mind that, while most of the SO2 would have been driven off during fermentation by adding those last two bottles, it was, in effect, bringing the total SO2 content up to 175 parts per million. Fearing that the yeast might be just a little weakened at this stage, it was decided to drive off the SO2 in the last two bottles by raising the temperature of the to 70 deg. C.
If you want to include this in your how to homemade wine recipes and have no suitable thermometer, stand the bottles in a saucepan of water and during your how to homemade wine endeavor, slowly raise the temperature until the Ribena in the bottles has increased in volume enough to reach the rims of the bottles. The temperature is high enough to drive off the SO2 and the heat should be cut off at once. The caps of the bottles must be removed before heating. The whole of fermentation was carried out in narrow-necked bottles plugged with cotton wool, fermentation locks being fitted after ten days. Racking was not carried out until one month after the last addition. Monthly racking followed until fermentation ceased. Even at this early stage the wine was nice to drink, but it had improved vastly at the age of six months.
Author: Simon Dee Thomas
Article Source: EzineArticles.com
Healing food: natural way to cure cancer
