WINE INDUSTRY

Prepared by: Jean Torneo and Emmanuel

Revilla
PHYSCI M15: BIOLOGICAL CHEMISTRY

Submitted to: Mrs. Clarissa F. Gregana

WINE INDUSTRY
History of Wine and Wine Making

Well documented in numerous Biblical references, evidence of wine can be traced

back to Egypt as far as 5,000 B.C. Bottles of wine were even buried with pharaohs in
order that they might entertain guests in the afterlife.
Tomb wall paintings showing the use of wine as well as actual wine jars found in
Egyptian tombs provide evidence of this fact.
Because more northern climates and soil produce better wine, the growth of the wine
industry can be traced from its emergence along the Nile River in Egypt and Persia
northward into Europe and, eventually, to North America.
Ancient Greek wine proved to be somewhat better than Egyptian wine. For this reason,
Egyptians began importing it. Wine was also considered a drink of the elite in ancient
Greece, and it was a centerpiece of the famous symposia, immortalized by Plato and
the poets of the period.
Then Roman wines (from what would emerge to be Italy, Spain, and France) became
notably superior. it was during the Roman era that wine became popular throughout
society. In Roman cities wine bars were set up on almost every street, and the Romans
exported wine and wine-making to the rest of Europe.
Eventually, French and German wines grew to be the most desirable, thereby shifting
the center of wine production from the Mediterranean to central Europe.
It spread eastward to Central Asia along the Silk Route; grape wine was known in
China by the eighth century. But the spread of Islam largely extinguished the wine
industry in North Africa and the Middle East. Throughout Europe, wine-making was
primarily the business of monasteries, because of the need for wine in the Christian
sacraments.
The colonists brought wine production to the east coast of the New World by the mid1600s.
The earliest account of wine used in the New World may be when the Pilgrims
fermented grapes to celebrate their first Thanksgiving in 1623.
By the middle of the nineteenth century (using the fruits of the abundant native Vitis
labrusca grape plants) wineries were established in Pennsylvania, Virginia, Ohio,
Indiana, Alabama, Mississippi, and North Carolina.
In 1697, European cuttings of Vitis vinifera grapes were successfully introduced to
California by Franciscan priests at the Mission San Francisco Xavier. They soon became
the dominant grape species in California wine making.
A great boost to California wine making came from Colonel Agoston Haraszthy, a
Hungarian nobleman, who introduced more high-quality European cuttings during the
1850s. His knowledge made him the founder of California's modern wine industry.

Ancient Wine Making

There were many different forms of wine presses.

WINE INDUSTRY
Revilla
PHYSCI M15: BIOLOGICAL CHEMISTRY

Prepared by: Jean Torneo and Emmanuel

Submitted to: Mrs. Clarissa F. Gregana

The most simple consisted mainly of a bag, in

which the grapes were put and squeezed. This
was done by the means of two poles that
turned in opposite directions, a vat was then
placed beneath it to collect the juices.
There were also other types of wine presses.
One example
of a larger
type of wine press was the foot press,
such as one
that had been found in Lower Egypt.
There
were
also other types of wine presses. One
example of a
larger type of wine press was the foot
press,
such
as one that had been found in Lower
Egypt. It
is
also possible that foot press may also
have
been
used as a first process in the making of
the wine and
then re-pressed via the twisted bag
pressing as has been illustrated in various tomb paintings.
The juice would then be collected and stored for fermentation. Once it was partially
fermented, it was then placed into amphorae and left to age. Sometimes the liquid
would be heated by fire and sometimes the aging process would have taken several
years to be complete. This is not unlike modern wine making practices today. The wine
might then be filtered once again or have spices or honey added before finally being
transported in amphorae for storage and eventual use.
Previous to pouring in the wine, the Egyptians generally put a specific quantity and
type of resin into the amphorae.
Amphorae vessels were frequently inscribed on the shoulder or have stamps or mud
seals. Often the inscription would have the King's name and regnal year, the particular
variety of wine, its vineyard, the vintner and the and the wine's owner.

Name of Company: Franzia Wine Company (A Subsidiary of The Wine Group)

The Wine Group - is an American alcoholic beverage company founded in 1981 and
based in Livermore, California. As of 2008, the company was the world's thirdlargest wine producer next to E&J Gallo Winery and Constellation Brands

History
Franzia Wine Company was founded in the California wine country near Yosemite
Valley at the turn of the century. Besides producing a full range of affordable wines for
over 100 years, it was the first American company to sell wine in a box, a novelty that
made the name Franzia synonymous with the concept.
The Beginning
Teresa Carrara Franzia (from Genoa, Italy) planted the first Franzia wine grapes
along the side of a road that led to Yosemite Valley in 1906.
Teresa and her family survived by selling and shipping the grapes back to home
winemakers on the East Coast during Prohibition.
When Prohibition was rescinded, her seven children built and operated the California
winery, which launched its post-World War II advertising campaign with the slogan,
"Make friends with Franzia."

WINE INDUSTRY
Revilla
PHYSCI M15: BIOLOGICAL CHEMISTRY

Prepared by: Jean Torneo and Emmanuel

Submitted to: Mrs. Clarissa F. Gregana

The Franzia Wine Company quickly became popular for its wide selection of affordable
wines.
Teresa's daughter Amelia Franzia Gallo was the wife of Wine Maker Ernest Gallo. Teresa
loaned Ernest the money to start his company (E&J Gallo Winery).

Innovations and Changes

Although the original concept of boxed wine was patented in Australia in 1965, Franzia
was the first boxed wine marketed in America in the late 1970s, and it became the
most sold wine in the United States in the 1990s.
Franzia was also the first boxed wine with a built-in tap on the box, a patented
recloseable spout called WineTap that is also stamped with a "best by" date.
The Franzia family sold the brand to Coca-Cola in 1973, which sold it to The Wine
Group, the third largest wine company in the world.
For almost a century, Franzia Wine has offered a wide selection of white, red and blush
wines to suit every taste and consistently ranks among the best box wines on the
market.
These varietals are true to the taste of their grapes, with a hint of oak to round out the
flavors. They include Cabernet Sauvignon, Chardonnay, Merlot, Shiraz and Zinfandel.
FRANZIA- Cabernet Sauvignon
Many refer to Cabernet Sauvignon as the king of red grapes. Perhaps that title is
due to its ability to grow worldwide in a number of climates, or to the fact that it produces
wine with such character yet such diversity. Either way, this grape is responsible, as a
whole or a partner, for some of the greatest wines in the world.

Manufacturing Process
Terroir
One of the most discussed concepts in winemaking is terroir. Terroir is academically
tied to the environment surrounding the vineyard, but there are a dizzying number of
specifics that broaden the basics of the theory.
In the Vineyard
Just as we are the product of our environment, we are also a product of our
parentage. Because Cabernet Sauvignon is a hybridization of a white wine vine and a red
wine vine, it can feature one or the other or even both of its genetic lineages. This is a part
of Cabernet Sauvignons charm. The grape can display an array of qualities. How those
characters appear on stage / in your glass depends heavily on the way it is grown.

Deep, rich and intense red fruit characters are featured when the vine has a lower canopy-tofruit ratio (less canopy = less vegetation).
The fewer clusters there are per plant, the smaller the size of each berry, the less canopy there
is on the plant especially toward the end of ripening can result in a higher concentration
and quality in the juice.

In The Winery
When Cabernet Sauvignon arrives at the winery, the fruits are sort. It is important to
be sure all the grapes are ripe, undamaged, and that any MOG is kept out of the
fermenter. MOG is an acronym for material other than grapes. The grapes are sorted and
de-stemmed and sent to the fermenter.

WINE INDUSTRY
Revilla
PHYSCI M15: BIOLOGICAL CHEMISTRY

Prepared by: Jean Torneo and Emmanuel

Submitted to: Mrs. Clarissa F. Gregana

Some winemakers add dry ice to the fermenter to cold soak the must before it
begins to ferment. This procedure extracts more phenolic compounds increases ageing
potential. This can take several days during which native or natural yeasts on the
grapes and in the winery initiate fermentation.
Most winemakers use cultivated yeasts to initiate fermentation because they help to
start the fermentation more quickly. Still others add a small amount of sulfur to the must
and wait until fermentation begins naturally. Punchdowns and pumpovers should be done
at least once per day more frequently for extracted wines, up to four times per day.
A controlled temperature of 90 F or below is ideal. The cooler the fermentation, the
more Cabernet Sauvignon showcases its fruity qualities. The warmer the fermentation, and
the more the cap is submerged, the more extracted the wine will be.
Once all the sugar in the juice has been converted to alcohol, primary fermentation
is complete. A simple Clinitest can tell you how dry the wine is. Ideally, a dry style
Cabernet Sauvignon has less than 0.5 grams per liter of sugar.
Branded wineries use malo-lactic bacteria at this
time, to initiate secondary fermentation (aka malo-lactic
fermentation/conversion or ML). The conversion of malic
acid to lactic acid is a slow process. Paper
chromatography helps to monitor the progress.
Sulfur should be added at a rate of 50 ppm. Some
winemakers do this in barrel. Others rack the wine in the
presence of air into a storage container and then add
sulfur. The wine should be allowed to settle, and should
be stored without air.
Aging can vary from six months after secondary
fermentation is complete to several years.
Blending
Cabernet Sauvignon can be an incredible singlevariety wine and a superior blending component. In
most wine programs, Cabernet Sauvignon can add
structure, color and aging potential to almost any red
wine.
Fining, Filtering, Bottling
Cabernet Sauvignon is known for its ability to age,
whether as a single-variety wine or as a part of the blend. Part of the reason for this is the
wines concentration of tannin. Tannin can be an asset, but it can also make a young
Cabernet Sauvignon seem undrinkable.
Fining is one way that winemakers soften the tannins prior to bottling. Fining is a
process by which proteins, phenolics and other compounds are bound up and settle to the
bottom of the storage vessel.
Filtering is a wholly subjective process. For the branded winery, it is a matter of
product consistency. For the small winery, it is a matter of vintage, flavor, and microbiology.
Bottling should be done with care. The wine should be sulfured to account for when
the wine will be enjoyed. A higher level of sulfur in the wine will aid an extended bottle
aging.

WINE INDUSTRY
Revilla
PHYSCI M15: BIOLOGICAL CHEMISTRY

Prepared by: Jean Torneo and Emmanuel

Submitted to: Mrs. Clarissa F. Gregana

Trivia
What is the difference between beer, wine
and liquor?
Beer is made by brewing grain (most
often barley, but wheat and rice are also
used), into what is known as a wort. Beer
usually has two to six percent alcohol.
Wine is usually thought of as the
fermented juice of a grape, though it can
be made of other fruits, like apple,
cherry, elderberry or even rice. Like
beer, wine is an old drink and was made
by the ancient Egyptians. Wines contains
8 to 17 percent of alcohol.
Liquor is also called spirits. Liquor is at
least 20 percent alcohol and no sugar
is added to the beverage. Vodka, gin,

rum,
tequila
and
whiskey
are
considered forms of liquor. If sugar and
other flavors are added to the beverage,
it's called a liqueur.
What is the worlds most expensive wine?
Chateau Margaux- 122,380 Euro
Chateau Margaux- 225,000 Dollars (not
sold)
What are the different types of wine?
Red wine (made from black grapes), White
wine, (produced from green sometimes white
grapes),
Rose
wine
(skin
removed),
Sparkling
wine
(involve
secondary
fermentation), and Fortified wine (mixed
with spirits)