HOME WINEMAKING ARCH 551-02 LANCE WALTERS HISTORY. PROCESS. CHAOS - - PowerPoint PPT Presentation

HOME WINEMAKING

• HISTORY. PROCESS. CHAOS THEORY. FORM.

ARCH 551-02 LANCE WALTERS ALESHA QUAM

“It is well to remember that there are fi ve reasons for drinking: the arrival of a friend, one’s present or future thirst, the excellence of the wine, or any other reason.”

WINE IS A POPULAR ALCOHOLIC DRINK WORLDWIDE! WINE WAS BELIEVED TO HAVE BEEN FOUNDED AROUND 6000 BC. WINE IS USUALLY MADE UP OF FERMENTED GRAPES. THIS FERMENTATION PROCESS IS NOT DONE BY INTRODUCING ANY CHEMICALS OR SUG- AR BUT BY ADDING DIFFERENT TYPES OF YEAST TO THE CRUSHED GRAPES. YEAST HAS THE CAPABILITY OF CONVERTING GRAPES INTO AN ALCOHOLIC COMPOUND AND REMOVING THE SUGAR CONTENT IN IT. FOR THE PRODUCTION OF DIFFERENT TYPES OF WINES DIFFERENT TYPES OF GRAPES AND DIFFERENT QUANTITIES OF YEAST ARE USED. SOMETIMES WINES ARE PRODUCED FROM DIFFERENT FRUITS TOO.

INITIAL RESEARCH

A BRIEF BACKGROUND

WINE MAKING IS AN ART THAT IS THOUSANDS OF YEARS OLD. GRAPES WERE AN IMPORTANT FOOD SOURCE IN THE MEDITERRANEAN AREA NO ONE WANTED TO WASTE FOOD + PRESERVATION WAS VITAL PEOPLE NOTICED THAT THE “FUNNY” GRAPE WAS MADE BY STORING GRAPES OR GRAPE JUICE KEPT IT LON- GER AFTER FERMENTATION AND IT GAVE A WARM AND FUZZY FEELING TO THOSE WHO DRANK IT WINE DEVELOPED A STATUS AS IT BECAME MORE POPULAR IT WAS OFTEN USED TO PAY TAXES IT WAS ALSO AN IMPORTANT ASPECT IN SEVERAL RELIGIONS BY THE MIDDLE AGES WINE WAS EVERYWHERE AS IT WAS PLENTIFUL AND CHEAP AND IT WAS SAFER TO DRINK THAN WATER IN MOST TOWNS AS TECHNOLOGY CHANGED THROUGH TIME BETTER JUGS AND CONTAINERS WERE MADE THAT COULD PRO- DUCE A BETTER AND MORE SUITABLE WINE What is the defi nition of a good wine? It should start and end with a smile.”

PROCESS:FERMENTATION

Primary fermentation in home brewing takes place in large glass or plastic carboys or food-grade plastic buckets, nearly always sealed. When sealed, the fermenter is stop- pered with a fermentation lock which allows the carbon di-

• xide gas produced to vent, while preventing other gasses

and particles from entering. During this time, temperatures should be kept at optimum temperature for the particular yeast strain being used. Wine will start fermenting around 68 °F. A vigorous fermentation then takes place, usually starting within twelve hours and continuing over the next few days. During this stage, the fermentable sugars are consumed by the yeast, while ethanol and carbon diox- ide are produced as by products by the yeast. A layer of sediment, the lees or “trub”, appears at the bottom of the fermenter, composed of heavy fats, proteins and inactive

• yeast. Often, the brew is moved to a second fermenting

vessel after primary fermentation called a secondary fer- menter [the glass carboy]. This secondary fermentation process is often utilized by more advanced home brew- ers to enhance fl

• avor. While not required, it is generally

practiced by home brewers who wish to age or clarify their beer by removing it from the sediment left behind by primary fermentation.

REASONS/LEGALITY

HOME BREWING CAN BE CHEAPER THAN BUYING COMMERCIALLY EQUIVALENT BEV- ERAGES IT ALLOWS PEOPLE TO ADJUST RECIPES ACCORDING TO THEIR OWN TASTES CRE- ATING BEVERAGES THAT ARE UNAVAILABLE ON THE OPEN MARKET OR LOW-ETHANOL BEVERAGES THAT MAY CONTAIN FEWER CALORIES MANY PEOPLE ENJOY ENTERING HOME BREW COMPETITIONS, SOMETIMES RE- FERRED TO AS “CRAFT BREWING” HOME BREWING HAS DEVELOPED VARIOUS HOME BREWING CLUBS AND COMPETI- TIONS However, most states permit home brewing, allowing 100 gallons of beer per person per year and up to a maximum of 200 gallons per household annually when there are two or more adults over the age of 21 residing in the house- hold. Because alcohol is taxed by the federal gov- ernment via excise taxes, home brewers are restricted from selling any beer they brew.

STRAWBERRY WINE

3 1/2 qts of water 2 lbs of sugar or honey 4 lbs of ripe sweet strawberries, fresh or frozen 1 tsp acid blend OR juice of one large lemon 1/8 tsp tannin 1 tsp yeast nutrient 1 Campden tablet 1/2 tsp pectic enzyme 1 packet champagne or Montra- chet yeast ACID BLEND This compound is used to raise the acidity of wine, thus increasing tartness. Acidity provides the

crisp, slightly tart taste of wine on your palate. It is comprised of equal amounts of malic, tartaric, and citric acids.

TANNIN is an astringent, bitter plant compound that binds to and precipitates proteins and various other organic

compounds including amino acids and alkaloids. The astringency from the tannins is what causes the dry and puck- ery feeling in the mouth following the consumption of unripened fruit or red wine.

YEAST NUTRIENT made from the dehydrated remains of yeast sediment, it supplies nitrogen to the yeast. having

suffi cient nitrogen in the fermentation allows yeast to reproduce more readily. The higher the rate of reproduction, the higher the wine’s rate of fermentation.

CAMPDEN TABLET is a sulfur-based product that is used to kill certain bacteria and to inhibit the growth of most

wild yeast.

PECTIC ENZYME destroys haze-causing pectin cells

that can leave a wine with a permanent milky appearance known as a “pectin haze”. Also, it helps to extract body and color from the pulp during the primary fermentation and during pressing.

YEAST when allowed to multiply in a fruit or vegetable

juice, converts the natural and added sugar into alcohol and carbon dioxide. There are many varieties of yeast used in the making of wine.

This fi rst iteration of applying research about wine was based on the quantifi able and volume principals of the wine making. We gathered information that ranged from a large volume such as tons per acre that eventually morphed down into a single glass of wine. With a lack

• f understanding of the program grasshopper the resulting form was fairly simple. For Thursday May 19th our grasshopper defi

nition and model turned out to be a very abstract form which outlined a formula that we developed, the form can be manipulated with simple slider batteries to alter the shape we developed. We explored ratios in wine such as: Weight, Tons per Acre, Loss, Gallons per Acre, Barrels per Acre, Bottles per Barrel, 1000s of produced.

GRASSHOPPER 1

GRASSHOPPER 1

GRASSHOPPER 2

This iteration explores different wine types and categorizing them in to Reds, Whites and Champagne/Sparkling. I have researched more specifi cally the different sizes and shapes of wine glasses that are appropriate to each type. Here I decided to focus more

• n the defi

nition and its outcome while not so much worrying about the form that is devel-

• ped in Rhino.

GRASSHOPPER 2

GRASSHOPPER 3

I chose to look at thirteen different fruits and variables that change from one recipe to the next. Sugar, water, yeast, tannins and aging are all the variables that I based my Grasshopper defi nition off of. This defi nition that I created links together all the variables amongst the different fruits and uses add batteries. Therefore, I created functions that correspond with the correct amount the selected ingredient. When the sliders and functions line up with one another then the add statements change from false statements into true. The point of this defi nition is to take a bunch of variables that can eventually fi lter down to one fi nal result.

GRASSHOPPER 4

With this grasshopper defi nition we were trying to categorize the variables in commercial wine making with chaos theory. In other words to have sensitive conditions that can result in a completely different fi nal product. These variables are what create the uniqueness and differences in wine.

GRASSHOPPER 4

CHAOS THEORY

Chaos theory is an area of applied mathematics that deals with the attempted prediction of situations that cannot be predicted. Chaos theory is also known as the butterfl y effect, the idea that a if a butterfl y fl aps its wing somewhere halfway across the earth that small action can ripple out and become a tornado on the other side of the world. Correlating wine growing and making with the idea of Chaos Theory is a fascinating aspect as one small aspect such as evaporation levels could change the fi nal product which is the wine. All these very small initial conditions both correlate to wine and Chaos Theory in the way that both are very sensitive to these initial conditions. As in with weather, ecology, economics, and on and on the smallest change in the initial conditions can change the prediction of the fi nal output, in

• ther words the output is impossible to predict.

BRYAN LEHNEN