Professional Documents
Culture Documents
Global History
Wine in the 18th Century
The period of 1700 t0 1799 was one of enlightenment. Technology advanced and political ideals
were promoted. Wine in the 18th century reflected societal changes. Important for wine were both
technological and social revolutions.
Wine During the Eighteenth Century
• Winemaking began in Australia (New South Wales) in the late part of the century.1
• By the eighteenth century, Constantina wine from South Africa had become popular among
European royalty.2
• By the 18th century, reliance on volume had given the wines of the Paris area a reputation for poor
quality….’3
1700
By this time, popularity of sparkling Champagne had become so high that it sold for twice the price
of the best still wine from the region.4
1703
• Portugal created the oldest appellation system in the world, that of the Douro Valley.5
• The Methuen treaty reduced British tariffs on Portuguese wine, thus giving them preferential
treatment over French wine imports.6
Cir. 1717
The first large-scale vineyard was planted in northern Mexico. To secure the Spanish monopoly over
wine, many restrictions were imposed against other vineyard plantings.7
1720s
As the demand for both inferior and good wines increased, the profits of French vintners grew.8
Cir. 1720
Increasing rural prosperity in France enabled peasants for the first time to drink wine daily in
viticultural areas.9
1727
A description of winemaking in Burgundy explained that labor costs were reduced by “putting little
Children into the Tubs to tread the Grapes to Pieces, who by running about in these large Tubs, as
the Grapes are throwing in, tread them under their Feet, which more effectually bruises and heats
them, than ’tis possible to do by beating with Sticks or Battoons.”10
1730
• John Clarke invented the hydrometer in London. Among its uses was measuring the the alcohol
content of wine and other alcoholic beverages.11
• Tokaji vineyard classification began. Each vineyard was placed into one of three categories based
on soil, exposure to sun, and potential to develop ‘noble rot’(botrytis cinerea).
1731
English sailors were given the choice of taking their daily alcoholic beverage ration in the form of a
pint of wine or a half-pint of rum. This was instead of the traditional gallon of beer.12
1733
Grapes were first cultivated in the North American colony of Georgia.13
1748
The production of wine in South Carolina began as early as 1748.14
1750s
• Spain established the first cork production facility.15
• Wine provided the third largest source of calories for students in most French boarding schools.16
1750
Jesuit priests produced alter wine in Louisiana as early as 1750.17
1756
The Douro region was declared the only place that could produce wine sold as “Port”. Thus, it is one
of the world’s oldest established appellations.18
1760s
• There was a market for aged wines by the early 1760s. This was indicated by the fact that a London
publisher was selling a cellar-record book for listing wine purchases and consumption.19
• The Royal Society of the Arts in London recognized two wineries in New Jersey for producing the
first quality wine derived from colonial agriculture.20
1769
Wine cultivation was introduced into California from Mexico and wine making became the state’s
oldest industry.21
1775
First late harvest ‘noble rot’ wine recorded in Australia.22
1781
• Corks were first used as a common closure of wine bottles. This made it possible to age wine in
bottles.23
• Wine was first made in California by priests at San Juan Capistrano.24
1788
Vinefera or European grape vines were taken to the Australian New South Wales colony with the
first fleet of convicts.25
1789
• The chemist Lavoisier showed that fermented sugar produces CO2 and ethanol.27
• After the French Revolution, vineyards owned by the Church and nobles were confiscated. They
were subdivided into small plots, and distributed to many owners. French law rejected
primogeniture. Instead, it divided property equally among heirs. This further subdivided vineyard
property into ever smaller parcels. In Burgundy the resulting inefficiencies caused the rise of. wine
brokers. They’re called negociants. They buy wine from the many owners of small plots, blend it, and
then sell it under their own names.26 The Revolution had a major impact on French wine in the 18th
century.
• Portugal prohibited vineyards in Brazil to protect its own wine industry.28
1799
Jospeh Proust isolated sugar from grapes and demonstrated that it was what was later called
glucose. It’s the same sugar found in honey.29
We’ve seen some of the developments of wine in the 18th century. Now we turn to wine in the 19th
century.
Wine in the 19th Century
Industrialization grew quickly during the century but had little direct impact on wine. It was nature
that had the big impact through the spread of Phylloxera. That’s an insect that kills grape vines. Most
of Europe’s vineyards were destroyed or badly damaged. The future of wine in the 19th century
looked bleak. Then an obscure scientist in Texas saved the vines through his idea. Vineyards and
wine would survive the disaster.
There were also changes in winemaking. Early in the century chemist Jean-Autoine Chaptal
suggested adding sugar to the crushed grapes. That was to increase the alcohol content of the wine.
This process, which is legal in France, is called Chaptalization. But that’s just one of many parts in the
story of wine in the 19th century.
1808
The Portuguese royal family moved to Brazil and repealed the prohibition against viniculture. Wine
consumption became incorporated into meals, social gatherings and numerous other activities in the
country.1
1810
A French Huguenot planted grape vines in the Hudson Valley of New York State. This planting
became the nucleus for what later became the Brotherhood Winery. It is the oldest winery that has
been in continuous operation in the U.S.2
1811
• Canada’s first vineyard was planted. It was located near Toronto, Ontario.3
• The first grape vines were planted in Hawaii.4
1815
• Wine pioneer Agoston Haraszthy built the Buena Vista winery in California. It grew to 6,000 acres
(2,430 hectares). It produced award-winning wines and had offices in San Francisco, Chicago,
Philadelphia, New York and London.7
• The first commercial winery in New Zealand was established.5
• It was proven that each mole of glucose produces two moles each of CO2 and ethanol.6
1816
• ‘Sparkling Catawba, of the pure, unadulterated juice of the Catawba grape, transcends the
Champagne of France’ reported the Illustrated London News. 8
• The presence of bacteria in wine was first described by Louis Pasteur.9
1817
The Ashante people live in what is now Ghana. They produced large quantities of palm wine before
European settlers arrived.10
1820s
• By the 1820s, the Australian state of New South Wales was producing prize-winning wines. In 1822
one won a silver medal and in 1828 another won a gold medal at the Royal Society of Art in
London.11
• Grape vines were planted in the Australian state of Tasmania early in the 1820s.12
1823
The method of measuring alcohol by suppressing the boiling point was invented.13
1825
Sparkling wine production, which continues there today, began in Slovakia.14
1824
• Nicholas Longworth planted Catawba vines in his vineyard near Cincinnati, Ohio. Three years later
he produced his first Catawba wine. He retired from the practice of law to devote his time to
viticulture and wine making, which became very successful.15
• The first hybridization in viticulture was reported.16
• A critic wrote that ‘the wretched Lisbon wines acquire what little taste they have from oak
chips.’17
Cir. 1825
The first grape vines were planted in what is now the state of Washington. It was by a trapper at Fort
Vancouver on the Columbia River.18
1830s
•Wines were first produced in Missouri.19
•Vineyards were first planted along the Ohio River in what is now West Virginia.20
• The first vineyards in Alabama were planted. The state developed a flourishing wine industry
before prohibition destroyed it.21
Cir. 1830
Grape vines were first planted in Western Australia.22
1830
• The French revolution of 1830 caused a reduction in the demand for wine and a drop in its price.23
• The average annual consumption of wine per person in the U.S. aged 15 or older was 1/2 gallon
(1.9 liters).24
1833
• The first commercial winery in California was established by Jean-Louis Vignes. He was also the first
to import European vines and the first to export California wines.25
• After England passed the Slavery Abolition Act, South African vineyards experienced economic
problems.26
1834
The Brotherhood Winery in New York State began commercial production. It would, as indicated
above, become the oldest winery in continuous operation in the U.S.27
1838
Near present-day Yountville in Napa County, California, trapper Gorge Yount planted a few Mission
grape vines. They were near his log cabin to make wine for his own use.28
1840s
• The first commercial wine successfully produced in the U.S. was made of Catawba grapes by
Nicholas Longworth in Cincinnati, Ohio.29
• Wine pioneer Agostin Haraszthy planted a vineyard in Wisconsin before he moved to California, He
later where planted more vineyards there.30
• Wines were produced in New Zealand beginning in the 1840s.31
1840
North Carolina was the largest producer of wine in the U.S.32
1845
Brigham Young ordered vineyards to be planted and a winery to be built in Utah.33
1847
• Over 600 acres (9,240 hectares) of vineyards on the banks of the Mississippi supplied at least 40
wineries in Nauvoo, Illinois.34
• The use of sulfur to control powdery mildew was first described.35
1848
• The first winery in Israel in modern times was established.36
• The first truly dry or brut Champagne wasn’t produced until an English merchant ordered some
without sugar added. The curiosity proved to be popular with customers.37
1850s
• Wines were commercially produced in Tennessee from terraced vineyards.38
• ‘Cane pruning’ of vines was first described.39
1851
Chileans imported and planted Cabernet Sauvignon, Pinot Noir, Riesling, Merlot, Semillion and Cot
vines.40
1855
The 1855 Classification of Bordeaux wines was created at the command of Napoleon. The Chamber
of Commerce developed the classification. It had wine dealers compile a list of the best producers of
wine. They did so based solely on the prices of the wines. Were prices an accurate indicator of wine
quality? Probably not. Today we know that ‘Blind tastings and academic studies robustly show that
neither amateur consumers nor expert judges can consistently differentiate between fine wines and
cheap wines….’42
1859
The area around Cincinnati, Ohio, had about 2,000 acres (about 800 hectares) of vineyards. It
produced 568,000 gallons (2,150,000 liters) of wine. This made Ohio the major wine producing state
in the U.S.43
1860s
• Sulfur dust was widely used to effective control fungal diseases.44
• The first winery in the state of Washington was built near Walla Walla.45
• Grape vines were planted in the Australian state of Queensland.46
1860
• A patent for a corkscrew (U.S. patent number 27,615) was granted to M.L. Byrn of New York, NY.47
• The center of wine production in the New World was in Ohio. One-third of all the vines in the U.S.
were in that state. It had twice the vineyard acreage of California.48
• California produced 246,518 gallons of wine.49
1861
• South African wines flourished in the nineteenth century when it was a British colony. But after
Britain lowered tariffs on French wine, South African wines lost their competitive advantage. Sales
dropped and viticulture declined.50
• The Single Bottle Act of 1861 in Britain permitted retailers who paid a relatively low license fee to
sell wine for consumption away from the premises or ‘off premises.’51
• Burgundy created its wine classification system.52
1863
Phylloxera vastatrix i s a grape vine parasite. Vines native to the US are resistant to it. It was
accidentally brought to England. Two years later it spread to France. It quickly migrated all over
Europe and elsewhere. In the 1870s it destroyed 70% of French vineyards and still spread. It
threatened to destroy the entire European wine industry. It was the biggest threat to wine in the
19th century. A scientist in Texas suggested grafting European vines on American rootstock. It
worked.This finally saved the wine industry. But the French resisted using the proven solution. And
they did so for 16 years.53
1864
• The reduction in wine acidity dung the later stages of vinification was recognized.54 It is now
known as malolactic fermentation.
• Louis Pasteur demonstrated that yeast are living cells and that they cause wine fermentation.55
1866
• Louis Pasteur demonstrated the importance of wine phenolics.56
• Illinois was producing 225,000 gallons (852,000 liters) of wine a year, which was almost as much as
the state of New York produced.57
1869
• A vineyard of 100 acres (40 hectares) was planted in Iowa and came to produce about 30,000
gallons (113,500 liters) of wine per year. Disease and Prohibition destroyed it.58
• The first vinefera vines in the state of Washington were planted at Yakima.59
1870s
Wine production became well established in Cape Verde.60
Cir. 1870
Grapes were first used to make wine in Japan.61
1870
• Charles V. Riley the first state entomologist for Missouri, identified Phylloxera as the pest
destroying vineyards in Europe.62
• Entomologist Thomas V. Munson of Texas suggested to French officials that grafting vinefera vines
onto the rootstock of vines native to the U.S. might save their grape industry. The procedure was
finally accepted and was highly successful. France awarded Munson the Chevalier du Merite
Agricule, the highest award that could be given to a foreign civilian. In 1888, he was inducted into
the Legion of Honor. To commemorate the award, a Centennial Celebration was held in Cognac and
Denison 100 years later.63
• The Uruguayan wine industry began when the Tannat grape vine was brought into the country.64
1871
The first wine was exported from Brazil.65
1873
The young Australian wine industry had clearly achieve considerable success. “At the 1873 Vienna
Exhibition the French judges, tasting blind, praised some wines from Victoria, but withdrew in
protest when the provenance of the wine was revealed, on the grounds that wines of that quality
must clearly be French.”66
1875
Malligard developed his ‘ebullioscope,’ which was modified in 1881 by Salleron to measure alcohol.
The Salleron ebulliometer enabled accurate measurement of alcohol for the first time.67
1878
• Downey mildew (as distinct from powdery mildew) appeared in France. It began devastating
vineyards by killing green parts of the vines.68
• Australia continued to produce wines of very high quality. A Shiraz (also known as Syrah) competed
in the 1878 Paris Exhibition. It was likened to Chateau Margaux and “its taste completed its trinity of
perfection.’69
1880s
• Absinthe became very popular in France when failing grape crops caused absinthe to becoming
less expensive than wine.70
• After diseases devastated Peruvian vineyards, production moved south to Chile.71
• During the middle of the decade, ‘black rot’ appeared in French vineyards and attacked the leaves,
shoots and individual grapes.72
1880
• The first national vineyard census was taken in the U.S.73
• The University of California at Berkeley established the Department of Viticulture and Enology.
Later, in 1906, it was moved to the University of California at Davis74.
• Georgia was the sixth largest producer of wine in the U.S.75
1881
The International Phylloxera Congress in Bordeaux officially endorsed the practice of grafting
European grape varieties onto American native grape rootstocks to control Phylloxera.76
1882
• The Muller-Thrugau grape was hybridized from varieties having qualities desirable in wine.77
• Australian wines continued to win high honors in French competitions. One Australian wine won a
gold medal “first class” at the 1882 Bordeaux International Exhibition.77
1883
The first winery in Chile was established.79
1884
California produced 1,250,000 gallons of wine. An infestation of Phylloxera soon caused a dramatic
reduction in production.80
1885
Argentina began the production of large quantities of quality wines. This was possible with the
opening of a railroad linking the city of Mendoza to Buenos Aires.81
1888
Louis Pasteur isolated a pure culture from a single yeast cell.82
1889
• An Australian wine won a gold medal “against the world” at the 83
• A Peruvian wine won the ‘Grand Prix’ in Paris.84
1890s
The first vineyard in Nebraska was planted.85
1890
• The practice of inoculating pure strains for wine fermentation was begun.86
• Zinfandel was the most popular wine in the U.S.87
1891
• The fact that bacteria rather than yeast caused acid reduction in wine was discovered.88
• Napa Valley in California had about 18,000 acres (7,300 hectares) of vineyards. But Phylloxera later
reduced that to only about 3,000 acres (1,200 hectares).89
• To counter the affects of temperance groups, the Wine and Spirits Association was established.90
1893
Edward Fairchild began commercial production of Concord and Delaware wine near Oklahoma City
in the state of Oklahoma. When the state became dry (imposed alcohol prohibition) in 1907, it
destroyed his winery.91
1894
• The California Wine Association was formed by seven of the largest wine companies. It grew to
produce about 80% of the state’s wine.92
1895
The American consul in Le Havre reported to Washington that a great deal of what was being
shipped to the U.S. as French wine was fraudulent.93 Much of it was probably produced from grapes
grown in the African cony of Algeria. It was possibly even made into wine there before being passed
off as wine produced in France. Fraud was a part of wine in the 19the century.
1897
It was discovered that yeast extracts that did not contain living cells still underwent fermentation.
This ‘fermentation enzyme’ was named ‘zymase.’94
We’ve seen the major problem faced by wine in the 19th century. It was Phylloxera. Thomas V.
Munson of Texas had a solution. It was grafting European vines onto American rootstock. Sixteen
years passed before it was accepted. But it’s now standard practice around the world.
A cure has never been found. The aphid has evolved and more resistant rootstock has been
developed. But the struggle continues. Not only against Phylloxera b ut against emerging insects and
diseases. That was the major part of the story of wine in the 19th century. And it continues today.
We’ve seen highlights of wine in the 19th century. We now turn to what happened to wine in the
20th century and beyond.
1950s
• Over 120,000 acres (50,000 hectares) of Malbec grapes were being cultivated in Argentina by the
1950s. The resulting wines would later set international standards for what the variety could
achieve.40
• The first horizontal strike mechanical grape harvester was developed at the University of California
at Davis.
1951
• A winemaker at Australia’s Penfolds winery, Max Schubert, began experimenting with what would
later become known as Penfolds Grange. It is now recognized as Australia’s most iconic wine and
one of the very best in the world.42
• The Georges Aubert winery moved to Brazil from France. This marking the beginning of a later
arrival of multinationals wine companies.43
1953
• The best red wines in the Graves district of Bordeaux were classified. This enhanced their prices.
The whites would be classified in 1959.44
• Baron Philippe de Rothschild began a 20 year political battle to get his chateau raised from its 1855
classification as a Second Growth to a First Growth.45 See listing for 1973.
1957
The first European variety grape vines were planted in New York State. Dr. Konstantin Frank
correctly believed that that they could survive the cold winters of the Finger Lakes region. He was an
immigrant Ukrainian viticulturist.46
1959
The best white wines in the Graves district of Bordeaux were classified. This enhanced their
marketability.47 The reds had been classified in 1953.
1960s
• France began expanding into the large scale production of low cost wines.48
• New World wine producers began labeling their wines varietally rather than geographically. This
practice has also become common in much of the Old World.
1961
Unusual weather led to the best Bordeaux vintage in almost 20 years.49
1962
• Alsace received AOC status.50
• Italy established the Denominazione di Origine Controllata or (DOC), a national appellation or
controlled name of origin system.51
1964
• The boxed packaging of wine was invented.53
• Sangria was introduced into the U.S. market.52
• The production of table wine exceed that of fortified wine in the U.S.54
1970s
• A patented stainless-steel tank enabling vintners to control the temperature of their freshly
pressed grapes became standard equipment in most wineries during the decade. It’s the Potter
fermenter, invented by Ron Potter.55
• The first European variety grape vines were planted in Michigan.56
1971
Germany passed a wine law to bring the country into conformity with the mandates of the European
Economic Community (EEC).57
1972
Chateau-bottling became mandatory for classified wines in Bordeaux.
1973
• Baron Philippe de Rothschild successfully ended a 20 year political battle to get his chateau raised
from its 1855 classification as a Second Growth to a First Growth.61 See listing for 1953.
• South Africa implemented its Wine of Origin certification system.59
• The first wine in the now famous Marlborough region of New Zealand was produced.60
1975
• The first commercial vineyard was planted in Denmark. The EU has subsequently and inexplicably
limited total growth in the entire country at 245 acres (99 hectares).62
• Zinfandel and Primitivo were identified as being the same.63 This fact was later confirmed by DNA
profiling in 1994.
• Vineyard acreage in the state of New York State reached its peaked and then began to decline.
1976
The historic Judgment of Paris wine tasting comparing California wines with the best wines of France
was held in Paris. It became the most influential event of wine in the twentieth century in the world
of wine. Judged blind by leading French wine experts, California wines won first place in both red
and white categories.65 Vintners around the world immediately realized that they, too, might be
able to produce wines as great, or even greater, than those produced in the most famous regions of
France. Subsequent events have proved them right. The Judgment of Paris tasting competition
fundamentally revolutionized the world of wine in the 20th century.66 It has been transformed since
that milestone event.
1977
The ‘chemical age’ index for wine, based on spectral measurements, was introduced.
1978
• Robert M. Parker, Jr., began publishing Wine Advocate and using his 100-point wine rating system.
Parker’s judgments are widely used by consumers in making decisions about their purchases. They
have a powerful influence on both wine style and prices around the world. His judgments are
credited with the emergence of the so-called ‘garage wines’ for which there is high demand.68
• The San Francisco Wine Tasting of 1978 was conducted 20 months after the historic Paris Wine
Tasting using the same wines. In this blind competition, the top three wines among both white and
red wines were from California. Thus, California wines further improved their ranking.69
• The European Economic Community imposed rules governing wine production in all its member
states.70
• Infrared aerial photography was first used for early detection of Phylloxera and other soil-borne
problems in California.71
1979
New World wine continued to demonstrate the quality it could achieve. Three years after the
Judgment of Paris competition opened eyes, it occurred again. It was ‘at the Gault-Millau Wine
Olympics [when] another icon of French winemaking fell. A 1971 Penfolds Grange Hermitage, an
Australian Shiraz, walked away with a first prize in Shiraz, a field long dominated by the French.’72
And California wines continued to receive top awards in various categories. The sponsor of the
event, the French food and wine magazine Gault-Millau, noted that California produced wines that
‘can be considered among the best in the world.’ And it was clear that California was not alone in
this ability.73
1999
Calling Robert Parker the ‘most followed and influential critic of French wines in the world,’
President Jacques Chirac made him a knight in the Legion of Honor (Legion d’Honneur). This is
France’s highest award. Parker was and remains the most influential wine critic in the world.
Local History
For centuries, the Philippines has had its own tradition of brewing, fermenting and drinking wines
which are produced in the different parts of the country. Every region has its unique and exotic line
of alcoholic drinks & beverages and such concoction had been locally developed long before.
Philippine wine or Filipino wine is wine produced in the Philippines. Most of the wines produced in
the country are based on locally produced crops such as mangoes and rice with grape-based wines
mostly imported from Australia and European countries.[1] In 2012, it was reported that previous
attempts to produce grapes which are suitable enough for wine making in northern Philippines failed
due to unsuitable soil conditions and high temperatures.[2]
Several communities in the Philippines has wine making traditions which dates back before the
islands' colonization by the Spanish in the 16th century. Among the wines produced in the
Philippines is the tuba which is produced from coconut saps or nipa palms. Lambanog is the distilled
version of tuba by the Tagalogs. Examples of Philippine wine derived from rice is the pangasi by the
Visayans and tapuy by the Igorots. The basi by the Ilocanos is a wine derived from sugar cane
juice.[3]
Other varieties of wines produced in the Philippines includes mango rum and wine, and oregano
wine.[4]
Novellino
Launched in 1999 to fill the need of the growing local market of wine drinkers, Novellino offers a line
of good value red and white wines tailored to the taste preference of Filipinos and Asians in general.
Novellino wines are made from pure and natural 100% vitis vinifera grapes harvested from select
vineyards all over the world. Great care and attention is put behind the selection of the vineyards and
the grapes to ensure consistency in our wines’ quality. Rich soil, hilly landscape and a cool yet sunny
climate are just some of the factors that we consider to make each bottle of Novellino special.
Advantages:
Reducing risk of depression
A team from several universities in Spain reported in the journal BMC Medicine that drinking wine
may reduce the risk of depression. The researchers gathered data on 2,683 men and 2,822 women
aged from 55 to 80 years over a seven-year period. The participants had to complete a food
frequency questionnaire every year, which included details on their alcohol consumption as well as
their mental health. The authors found that men and women who drank two to seven glasses of
wine per week were less likely to be diagnosed with depression. Even after taking into account
lifestyle factors which could influence their findings, the significantly lower risk of developing
depression still stood.
Preventing colon cancer
Scientists from the University of Leicester, UK, reported at the 2nd International Scientific
Conference on Resveratrol and Health that regular, moderate red wine consumption can reduce the
rate of bowel tumors by approximately 50%.
Anti-aging
Researchers from Harvard Medical School reported that red wine has anti-aging properties.
Specifically, resveratrol was the compound found to have the beneficial effect. The resveratrol in
wine comes from the skins of red grapes. Blueberries, cranberries and nuts are also sources of
resveratrol. Head investigator; David Sinclair said "Resveratrol improves the health of mice on a
high-fat diet and increases life span." Their findings, which were published in the journal Cell
Metabolism offer, were the first compelling proof of the definite link between the anti-aging
properties of resveratrol and the SIRT1 gene. Wine's anti-aging properties have been talked about
for over one thousand years. Monasteries throughout Europe were convinced that their monks'
longer lifespans, compared to the rest of the population, was partly due to their moderate, regular
consumption of wine. A study carried out at the University of London found that procyanidins,
compounds commonly found in red wine, keep the blood vessels healthy and are one of the factors
that contribute towards longer life spans enjoyed by the people in Sardinia and the southwest of
France. The researchers also found that red wine made in the traditional way has much higher levels
of procyanidins than other wines.
Preventing breast cancer
Regular consumption of most alcoholic drinks increases the risk of breast cancer. However, red wine
intake has the opposite effect, researchers from Cedars-Sinai Medical Center in Los Angeles found. In
the Journal of Women's Health, the scientists explained that chemicals in the skins and seeds of red
grapes reduce estrogen levels while raising testosterone in premenopausal women - which results in
a lower risk of developing breast cancer. The authors emphasized that it is not just the red wine that
has the beneficial compounds, but its raw material - red grape. They suggested that when women
are choosing an alcoholic drink to consume, they should consider red wine. They reiterated that they
were not encouraging wine over grapes. The study surprised many researchers. Most studies point
to a higher risk of breast cancer from consuming alcoholic drinks, because alcohol raises a woman's
estrogen levels, which in turn encourage the growth of cancer cells. Study co-author, Dr. Chrisandra
Shufelt, MD, said: "If you were to have a glass of wine with dinner, you may want to consider a glass
of red. Switching may shift your risk."
dementia
A team from Loyola University Medical Center center found that moderate red wine intake can
reduce the risk of developing dementia. In this study, the researchers gathered and analyzed data
from academic papers on red wine since 1977. The studies, which spanned 19 nations, showed a
statistically significantly lower risk of dementia among regular, moderate red wine drinkers in 14
countries. The investigators explained that resveratrol reduces the stickiness of blood platelets,
which helps keep the blood vessels open and flexible. This helps maintain a good blood supply to the
brain. Both white and red wines contain resveratrol, but red wine has much more. The skin of red
grapes has very high levels of resveratrol. During the manufacturing process of red wine there is
prolonged contact with grape skins. Lead investigator, Professor Edward J. Neafsey, said "We don't
recommend that nondrinkers start drinking. But moderate drinking, if it is truly moderate, can be
beneficial."
Neafsey and colleagues wrote in The Journal of Neuropsychiatric Disease and Treatment that
moderate red wine drinkers had a 23% lower risk of developing dementia compared to people who
rarely or never consumed the alcoholic beverage.
Protecting from severe sunburn
Wine and grape derivatives can help reduce the damaging effects of UV (ultraviolet) light, scientists
from the University of Barcelona in Spain reported in The Journal of Agricultural Food and Chemistry.
The authors explained that when UV rays make contact with human skin, they activate reactive
oxygen species (ROS), which oxidize fats, DNA and other large molecules, which in turn stimulate
other enzymes that harm skin cells. Flavonoids, found in wine and grapes, inhibit the formation of
the ROS in skin cells that are exposed to sunlight.
Preventing blinding diseases
Red wine can stop the out-of-control blood vessel growth in the eye that causes blindness,
researchers at Washington University School of Medicine in St. Louis reported in the American
Journal of Pathology.
Diabetic retinopathy and age-related macular degeneration, which is the leading cause of blindness
among Americans aged 50+ years, are caused by an overgrowth of blood vessels (angiogenesis) in
the eye. The researchers explained that resveratrol is the compound in wine that protects vision.
Grapes, blueberries, peanuts and some other plants are rich in resveratrol.
Damage after stroke
Red wine may protect the brain from stroke damage, researchers at Johns Hopkins University School
of Medicine wrote in the journal Experimental Neurology. Professor Sylvain Doré believes that
resveratrol in red wine raises levels of heme oxygenase, an enzyme known to protect nerve cells in
the brain from damage. When somebody suffers a stroke, the brain is ready to protect itself because
of higher enzyme levels. Doré added that nobody yet knows whether it is just the resveratrol that
has the health benefits, or it is the alcohol in the wine which may be needed to concentrate the
levels of the compound.
Improving lung function and preventing lung cancer
Dutch scientists reported on a study that looked at the effects of resveratrol, red wine, and white
wine on lung function. They found that:
Pure resveratrol was good for lung function
White wine was also good for lung function
Red wine made no difference
A reviewer of the study wrote "Resveratrol may well be just the bystander of something else present
in wine. The beneficial effects on lung function are probably related to many compounds present in
wine, and not just resveratrol." According to a number of scientific studies, moderate wine drinkers
appear to enjoy better lung function, the authors added. In another study, a team from Kaiser
Permanente wrote in the journal Cancer Epidemiology, Biomarkers and Prevention that red wine
consumption may reduce lung cancer risk. Chun Chao, Ph.D., said "An antioxidant component in red
wine may be protective of lung cancer, particularly among smokers."
8. Sulfite Reactions
Sulfites are found in many foods, including wine. They can be found in many dairy products, such as
cheese and other foods like dried fruits, spices, jams and jellies. The sulfite content in white wine is
usually higher than that found in red wines. No wine, even organic wine, can be found without
containing some sulfites. Individuals who are allergic to sulfites may suffer from hives, nausea and
anaphylactic shock. The individuals affected by this allergy are most often asthmatics.
9. Prescription Drug Reactions
Wine health risks may be increased when consuming the beverage while taking certain prescription
drugs. Prescriptions now have warning labels so that individuals are aware of the risks before they
mix their prescriptions with wine. Adverse reactions vary, depending upon the prescription taken
and the amount of wine consumed.
10. Migraine Headaches
There is evidence that wine, particularly red wine, may trigger migraine headaches in some
individuals. Tannins and phenolic flavonoids, both found in grape skins, may be the cause. Professor
David Mills of UC Davis announced in his research in 2006 that modifying the fermentation process
may reduce the risk of headaches caused by tannins and phenolic flavonoids.
11. Weight Gain
There is a potential for weight gain when drinking wine or any other alcoholic beverage. Alcohol
contains empty calories and triglycerides, which contribute to increased LDL or "bad cholesterol"
levels.
The Manufacturing Process
Wine Production was first seen 6,000 years ago. But it wasn’t until 1857 that Pasteur correctly
described the science behind fermentation and Wine Production. Because crushed grapes contain all
that is needed to create wine, ancient wine producers simply allowed nature to take its course. As
time went on, people realized that by intervening at certain times, they could make a wine with
more predictable characteristics. The process of making wine is a manufacturing process. In general,
the manufacturing process is comprised of the following processes:harvesting and crushing grapes;
fermenting the must; ageing the wine; and packaging.
Harvesting and Crushing Grapes
Although red and white wine production involved slightly different steps that necessitated separate
production lines, the winemaking process was similar for both types. Grapes can be harvested
manually or mechanically—both with advantages and disadvantages; however, manual harvesting
has many more advantages in terms of wine quality outcome. With manual cultivation, only the best
grape clusters are picked, while mechanical cultivation cannot differentiate between a rotten grape
and a good grape. Harvesting by hand, though it is slow, guarantees only the best grapes will be used
to make wine, creating better quality but also a higher price tag due to extra manual labor.
Mechanical cultivation allows for more grapes to be picked at a time and save the winery and
ultimately the purchaser money.
Fermenting the must
After harvesting, all grapes usually transferred to the winery by truck for crushing. The pressed juice
or “must” was pumped or gravity flowed into large temperature-controlled concrete, steel, or oak
tanks for fermentation during which natural and/or added yeast metabolized the grapes’ sugar into
ethanol and carbon dioxide. Fermentation typically lasted one to five weeks. The production of
higher quality wines typically less automated and in smaller volumes. Lower quality wines made in
larger volumes and more “formula” based. High-end premium producers were careful to keep
grapes from different growers in separate fermentation tanks for quality control purposes. Jug wine
producers typically used large, common vats for grapes drawn from several growers.
Aging the wine
After crushing and fermentation, wine needs to be stored, filtered, and properly aged. In some
instances, the wine must also be blended with other alcohol. Many wineries still store wine in damp,
subterranean wine cellars to keep the wine cool, but larger wineries now store wine above ground in
epoxylined and stainless steel tanks. The tanks are temperature-controlled by water that circulates
inside the lining of the tank shell. Other similar tanks are used instead of the old redwood and
concrete vats when wine is temporarily stored during the settling process. (Bralla, 2007) Aging the
wine for the right amount of time creates a more approachable wine—especially in red wines with
lots of tannins—with new oak flavors including sweet vanilla, leather, tobacco, and spices such as
clove, anise, cinnamon, or pepper. Many wine drinkers like the flavors and aromas oak imparts.
Wine softens during barrel aging. Aging for a long time will slowly oxidize the wine in a controlled
manner.
Packaging/Bottling
Before bottling the wine, more sulfates are added to ensure that additional fermentation will not
occur in the bottle. Then, corks or screw caps seal the wine, with an added capsule making this seal
more secure. Labeling wine has become very important in recent years. Eye-catching labels sell wine,
regardless of if it is a good wine or not. The cover of a book may be beautifully designed, but not a
good book. The same goes for wine, the label on a bottle of wine may be gorgeous, but the wine
may be poorly produced.
Wine Storage and Bottling Quality Control:
The principal quality control difficulties of the wine industry in include the following:
Lack of adequate recordkeeping
Fruit quality
Control of phenol extraction
Oxidative and microbiological degradation
The key to adequate quality control is to monitor how each production activity affects wine
palatability and to make adjustments accordingly. Complete and accurate recordkeeping is the
cornerstone of a successful quality control program. Only when proper up-to-date accounts of wine
production activities are kept can a full understanding of the parameters affecting wine quality
occur.
Oxygen Pickup
Most winemakers strive to retain as much of the “grape” as possible in their wines. The loss of
aroma components between fermentation and bottle release is a significant problem in this state.
The colder the wine, the greater is the solubility of molecular oxygen in the wine. When the wine is
then allowed to warm, oxidation can occur. This is a principal disadvantage of conventional cold
stabilization for potassium bitartrate stability. Such procedures often result in prolonged
refrigeration of wines, resulting in oxidative degradation and high energy demands. Each winemaker
must know how processing and equipment affect O2 uptake. Free sulfur dioxide analysis is a good
indication of O2 uptake, since sulfurous acid is oxidized by the dissolved oxygen in wine. Therefore, a
rapid decline in the free SO2 level in a short period of time is indicative of O2 pickup.
Such preventive steps as proper equipment, sulfur dioxide additions during or just prior to wine
movements, nitrogen blanketing, CO2 sparging, and flushing lines and receiving tanks, all have their
place in reducing the likelihood of excessive oxidation. (The use of a “Y'” valve on the suction side of
a positivedisplacement pump is an easy way to introduce SO2, gases, fining agents, etc., during
racking). For a discussion on the use of displacement gases, see Enology Notes. There is no substitute
for storing wines in full containers, with the possible exception of barrels. A partial vacuums is
formed in properly sealed barrels over time. Many assumed that barrels should be topped regularly
to prevent oxidation and biological growth. The frequency of barrel topping should be part of the
winery’s HACCP program, and determined based on wine chemistry, style (secondary lees volume),
and barrel sanitation program. As stated, wine temperature is important because of its effect on
oxygen solubility. Knowing storage temperatures and temperature fluctuations is a key to
understanding the aging potential of a wine.
Pre-Bottling
A checklist should be established to ensure that important factors are not overlooked. These should
include the following:
free sulphur levels (FSO2)
dissolved carbon dioxide (DCO2)
dissolved oxygen (DO)
turbidity
residue sugar/density
temperature
stability: protein, color, bitartrate, and microbiological
final sensory analysis or review, including screen for volatile sulfur-like off odors.
It should be noted that wines are generally stable with regard to MLF if the malic acid content is less
than 30 mg/L. Paper chromatography is only semiquantitative and will detect malic acid levels in the
range of 100 mg/L or more. Wines to be either bottled unfiltered would without absolute membrane
porosity should be tested for viable yeast, acetic acid bacteria and lactic acid bacteria. Includes
Brettanomyces spp. Testing procedures include traditional bench top techniques such as plating or
molecular methods such as Scorpion TM. Dissolved oxygen meters must be calibrated regularly can
capable of reading to the hundredths. Residue carbon dioxide may increase the risk of foaming,
necessitating the use of anti-foam adjuncts.
Wine Temperature
The TTB requires proprietors to test representative wines at intervals during the wine bottling
operation for correct fill height. Fill height is highly dependent on wine temperature. Ideally, wine
temperature should be between 60-70°F at bottling. Thermal expansion of wine between 20°C (68°F)
and 40°C (104°F) is 0.08%. As a general rule, wine volume will increase 0.166 mL/1°F in the neck of
most 750-mL bottles. Thus, if a winery bottles at 58°F with 4.5 mL of headspace, that ullage will be
reduced to under 3 ml at 68°F, and internal bottle pressure will have risen significantly. This
generally is alcohol dependent. The higher the alcohol, the greater is the volume increase, resulting
in decreased headspace and corresponding increases in pressure. If lower temperatures are used,
the fill points should be adjusted down to compensate for expansion in the bottle when room
temperature is reached. General tolerances for 750 mL bottles is 2.0 percent, for 350 mL bottles, 3.0
percent at 20° C/68° F.
Label Coding
Label coding is a means by which the winemaker can extend his quality control into the
marketplace. By placing very small notches, one each for day, month, and year on the label, winery
personnel can determine the bottling date and, from there, the complete history of the wine. Label
coding can be done by simply placing a stack of labels in a vise and using a saw to cut a small notch
on each axis. Using a standard – usually a piece of plastic – the vintner can identify the bottling date.
This can be highly important if the winery is forced to have several to many bottling runs of a
particular wine lot. We have had several cases where sheer biological or physical instability occurred
with only one bottling date, of a wine with several bottlings. Had these wineries coded their bottles,
they could have gone into the marketplace and simply removed only that particular bottling date
affected. Instead, they were forced to recall all bottling dates of that particular wine, resulting in a
major credibility problem – to say nothing of the direct economic loss.