Mary Angela H.

Magno III B

Mr. Joselito Geconcillo Chemistry Teacher

Introduction
What is wine?
Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts produce different types of wine. Wines made from other fruits, such as apples and berries, are normally named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically called fruit wine or country wine (not to be confused with the French term vin de pays). Others, such as barley wine and rice wine (i.e., sake), are made from starch-based materials and resemble beer and spirit more than wine, while ginger wine is fortified with brandy. In these cases, the term "wine" refers to the higher alcohol content rather than the production process. The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions.

Historical Background
One path of wine history could follow the developments and science of grape growing and wine production; another might trace the spread of wine commerce through civilization, but there would be many crossovers and detours between them. However the timeline is followed, clearly wine and history have greatly influenced one another. Fossil vines, 60-million-years-old, are the earliest scientific evidence of grapes. The earliest written account of viniculture is in the Old Testament of the Bible which tells us that Noah planted a vineyard and made wine. Cultivated fermentable crops, honey and grain are older than grapes, although neither read nor beer has had anywhere near the social impact of wine over recorded time.

Middle Eastern Origins

An ancient Persian fable credits a lady of the court with the discovery of wine. This Princess, having lost favor with the King, attempted to poison herself by eating some table grapes that had "spoiled" in a jar. She became intoxicated and giddy and fell asleep. When she awoke, she found the stresses that had made her life intolerable had dispersed. Returning to the source of her relief, her subsequent conduct changed so remarkably that she regained the King's favor. He shared his daughter's discovery with his court and decreed an increase in the production of "spoiled" grapes. Certainly wine, as a natural phase of grape spoilage, was "discovered" by accident, unlike beer and bread, which are human inventions. It is established that grape cultivation and wine drinking had started by about 4000 BC and possibly as early as 6000 BC. The first developments were around the Caspian Sea and in Mesopotamia, near present-day Iran. Texts from tombs in ancient Egypt prove that wine was in use there around 2700 to 2500 BC. Priests and royalty were using wine, while beer was drunk by the workers. The Egyptians recognized differences in wine quality and developed the first arbors and pruning methods. Archeological excavations have uncovered many sites with sunken jars, so the effects of temperature on stored wine were probably known.

Graeco Roman Contributions

Wine came to Europe with the spread of the Greek civilization around 1600 BC. Homer's Odyssey and Iliad both contain excellent and detailed descriptions of wine. Wine was an important article of Greek commerce and Greek doctors, including Hippocrates, were among the first to prescribe it. The Greeks also learned to add herbs and spices to mask spoilage. The foundation and strength of viniculture in Western Europe are primarily due, however, to the influence of the Romans. Starting about 1000 BC, the Romans made major contributions in classifying grape varieties and colors, observing and charting ripening characteristics, identifying diseases and recognizing soil-type preferences. They became skilled at pruning and increasing yields through irrigation and fertilization techniques. The Romans also adapted wooden cooperage, an invention they acquired with the spoils of conquering Germanic tribes, to wine storage and transportation. This was a great advance for operations previously accomplished in skins or clay jars (amphora). They may also have been the first to use glass bottles, as glassblowing became more common during this era.

Economics, Politics, and Religion

By the first century AD, wine was being exported in barrels from the Empire (Italy) to Spain, Germany, England and Gaul (France). It wasn't long before these regions began developing their own vineyards and the Roman Emperor forbids the import of French wines to eliminate competition with the local wines. Over the next few centuries, France would become dominant on the world wine market. Monastic wineries were responsible for establishing vineyards in Burgundy, Champagne and the Rhine Valley. Sacramental usage preserved wine industry methods and traditions through the dark ages. By 1152, during the reign of Henry II, Britain had become the principal customer of Bordeaux. The end of the Hundred Years War in 1453 left the city of Calais as the only French territory still under British control and trade between England and France nearly cut off. Political conflicts between England and France ultimately benefitted competition in the export wine market. From 1703 until 1860, tariffs restricted French wine imports and encouraged those from Portugal, so the English "discovered" and developed a great love of Port.

Exploration, conquest and settlement brought wine to Mexico, Argentina and South Africa in the 1500s and 1600s. Although there were many attempts during this period to plant European wine vines along the Atlantic and Gulf Coasts of North America and in the Mississippi River basin valleys, none were successful. Each vineyard planted would die off within two or three seasons. No one apparently sought to determine why, even though little difficulty was encountered in Mexico or California vineyards. In the late 1800s, one answer to this mystery would ultimately prove fatal for nearly all the vineyards of Europe.

Wine Mission in California

Hernando Cortez, as Governor of Mexico in 1525, ordered the planting of grapes. The success was such that the King of Spain forbids new plantings or vineyard replacements in Mexico after 1595, fearing his colony would become self-sufficient in wine. This edict was enforced for 150 years, effectively preventing a commercial wine industry from forming. As in Europe, however, vineyards survived under the auspices of the church and the care of the missions. In 1769, Franciscan missionary Father Junipero Serra planted the first California vineyard at Mission San Diego. Father Serra continued to establish eight more missions and vineyards until his death in 1784 and has been called the "Father of California Wine". The variety he planted, presumably descended from the original Mexican plantings, became known as the Mission grape and dominated California wine production until about 1880. California's first documented imported European wine vines were planted in Los Angeles in 1833 by Jean-Louis Vignes. In the 1850s and '60s, the colorful Agoston Harazsthy, a Hungarian soldier, merchant and promoter, made several trips to import cuttings from 165 of the greatest European vineyards to California. Some of this endeavor was at his personal expense and some through grants from the state. Overall, he introduced about 300 different grape varieties, although some were lost prior to testing, due to difficulties in preserving and handling. Considered the Founder of the California Wine Industry, Harazsthy contributed his enthusiasm and optimism for the future of wine, along with considerable personal effort and risk. He founded Buena Vista winery and promoted vine planting over much of Northern California. He dug extensive caves for cellaring, promoted hillside planting, fostered the idea of non-irrigated vineyards and suggested Redwood for casks when oak supplies ran low.

Blinded wine with Science

For centuries wine was produced and enjoyed with little thought for and no true understanding of its underlying science, wine evolved through "spontaneous generation," as far as anyone knew. French chemist Louis Pasteur, among many discoveries relating to his germ theory of diseases, first proposed and proved, in 1857, that wine is made by microscopic organisms, yeasts. This led to the discovery and development of different yeast types and properties and ultimately to better hygiene, less spoilage, and greater efficiency in wine production. In 1860, Dr. Jules Guyot published the first of three treatises describing regional traditional vinicultural and viticultural practices as well as his own observations and arguments on the economy of grape growing. Before these documents, viniculture was a practice that had been apprenticed from generation to generation for over 5000 years, without written records or formal instruction.

Separation Technique
One of the oldest chemical reactions utilized by man is fermentation- - the conversation of sugar in fruit juice into alcohol and carbon dioxide by the action of yeast. The fermentation of grape sugar can be depicted by the equation, C6H1206 + Zymase 2C2H5OH + 2CO2 + Zymase (1a) or in words Glucose + Zymase from yeast grain alcohol + carbon dioxide (1b). The reaction will proceed until the alcohol content of the fermentation mixture rises to a toxic level and poisons the yeast. At this point a solution is present which contains sugar, alcohol, and water is commonly called wine. (If the carbon dioxide is not allowed to escape, the solution is called champagne.) beverages can be By separating the alcohol from the wine, other alcoholic

prepared which contain higher alcohol content than wine. This separation

is affected by the process known as distillation which is the subject of the next paragraph and this experiment. To complete the making of a quality distilled spirit or beverage, the alcohol obtained from distillation will be aged in a charred wooden barrel. This process removes, by absorption on the wood surface, some bad tasting impurities which are not removed by the distillation process. Bootlegged liquor is not aged, and hence retains the unwanted impurities. In separating alcohol from wine, a chemist affects the separation of a liquid from a solution, and, as mentioned previously, this separation can be accomplished by distillation. Distillation is based on the fact that the matter can exist in three phases - - solid, liquid and gas. As the temperature of a pure substance is increased, it passes through these phases, making a transition at a specific temperature from solid to liquid (melting point--mp) and then at a higher temperature from liquid to gas (boiling point--bp). Distillation involves evaporating a liquid into a gas phase, then condensing the gas back into a liquid and collecting the liquid in a clean receiver. Substances that have a higher boiling point than the desired material will not distill at the working temperature, and remain behind in the flask. Applied to the preparation of alcoholic beverages, alcohol has a lower boiling point than water (and sugar) and thus distillation can separate the alcohol from the wine. Some water also evaporates, and the separation is not complete, hence liquors are not pure alcohol and bottles of alcoholic beverages are labeled with the alcohol content. For fermented beverages, like wine and beer, the alcohol content is expressed in percent

by volume, while for distilled liquors the alcohol content is usually given in terms of a proof rating. Proof is equal to twice the percent by volume of alcohol. Distillation has many other applications. One significant example is the refining of gasoline and other products from crude petroleum.

Process / Procedure
1. Obtain a thermometer distilling flask and condenser from the front of the room. 2. Assemble the distilling apparatus. 3. Remove the thermometer and place a boiling chip and about 75ml of wine using a long-stem funnel into the distilling flask. 4. Turn on the cooling water and have the instructor check your setup, then apply the heat to the wine. After boiling begins, reduce the heat so the wine boils at a moderate rate. 5. Watch the temperature closely while distilling and collect the distillate coming from the condenser while the temperature is in the range 80-85C. The temperature should remain nearly constant in this range. 6. When the temperature rises above 85C, begins to increase, quickly change collecting flasks then continues distilling until the temperature is between 98 and 100C. 7. Record the temperature range over which you collected the alcohol enriched distillate Determination of alcohol content of the distilled spirit (brandy). 8. Determine the density of the brandies collected by weighing a known volume of each brandy. 9. From the table of density versus percent alcohol and the result of step 8, determine the alcohol content of the distilled spirit. Record your result. 10. Using three watch glasses pour a small volume of the two brandies and the undistilled wine respectively into a watch glass. Record the contents of each watch glass and then try lighting the liquid with a wooden splint. Record whether the liquid in each watch glass burns or does not burn. Be careful, alcohol burns with a very faint blue flame. Extinguish any burning liquids with cold water before handling.