FNH 330 Lecture Notes - Lecture 1: North American Free Trade Agreement, Canada Temperance Act, Ethyl Carbamate
4 Apr 2016
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1750 bc egypian grow grapes for medical uses. 1800 pasteur: fermentaion by yeast: vine-grape breeding by geneic engineering, yeast breeding; less ethyl carbamate & histamines, enzymaic bio-assay and computer to opimize temperature. White: fermented within skin: sparking with 2nd fermentaion. Red: fermented with skin: sweet/ high alcohol with 2nd fermentaion, botryis afected: removes water to leave more sugar, fruit, acid and mineral (honeysuckle ad biter inish on palate, foriied: sweeter and more alcohol and less yeast. Factors affecting wine: geneic: type of grape, environment (vintage, terroir, viiculture, oenology: winemaking and blending, ageing: storage. Wine: alcohol beverage obtained from fermentation of juice from grapes. Retro-nasal via tasing goes up retro-nasal to olfactory bulb. Recogniion threshold: lowest concentraion of aroma to make it ideniiable. Anosmia: full blindness of smell (can be temporary) Detergent: modify lipid containing membrane, more biter/sour, less sweet. Food: sweetness: reduces tannin biterness, fat and protein: reduces astringency. Temperature = more sweet and aroma, less acidic.
