Utilization of Banana (Lakatan), Pomelo (Citrus Maxima) and Watermelon (Citrillus Lanatus) in Wine Making
Chapter 1
INTRODUCTION
Wine is an alcoholic beverage produced through the partial or total fermentation of grapes, other fruits and plants such as berries, apples, cherries, dandelions elder berries , palm and rice can also be fermented.
Grapes belong to the botanical family vitaceae of which there are many species. The species that are most widely used in wine production are Vitislabrusca and specially Vitisvinefara, which has long been the most widely used wine grape throughout the world. The theory that wine was discovered by accident is most likely correct because wine grapes contain all the necessary ingredients for wine including pulp, juice, and seeds that posses all the acids, sugars, tannins, minerals and vitamins that are found in wine. Wine making or vinification is the production of wine. The cultivation of wine grapes for the production of wine is called “viticulture”. Harvested during the fall, wine grapes may range in colour, from pale yellow to hearty green, to ruby red. Wine can be made in home and in small, medium, or large wineries by using similar methods. Wine is made in a variety of flavours with varying degrees of sweetness and dryness as well as alcoholic strength and quality. Generally, the strength, colour, and flavor of the wine are controlled during the fermentation process. Wine is characterized by colour: white, rose, and red. Its alcohol content ranges from 10% to 14%. Wine types can be divided into four broad categories; table wines, sparkling wines, fortified wines, and aromatic wines. Table wines include a range of red, white and rose wines. Sparkling wines include champagne and other “bubbly” wines. Aromatic wines contain plants, fruit and flowers. Moreover, fortified wines are table wines with brandy or other alcohol added. The name of the wine almost invariably is derived from one of the three sources. The name of the principal grape from which is made, the geographical area from which it comes, or in the case
INTRODUCTION
Wine is an alcoholic beverage produced through the partial or total fermentation of grapes, other fruits and plants such as berries, apples, cherries, dandelions elder berries , palm and rice can also be fermented.
Grapes belong to the botanical family vitaceae of which there are many species. The species that are most widely used in wine production are Vitislabrusca and specially Vitisvinefara, which has long been the most widely used wine grape throughout the world. The theory that wine was discovered by accident is most likely correct because wine grapes contain all the necessary ingredients for wine including pulp, juice, and seeds that posses all the acids, sugars, tannins, minerals and vitamins that are found in wine. Wine making or vinification is the production of wine. The cultivation of wine grapes for the production of wine is called “viticulture”. Harvested during the fall, wine grapes may range in colour, from pale yellow to hearty green, to ruby red. Wine can be made in home and in small, medium, or large wineries by using similar methods. Wine is made in a variety of flavours with varying degrees of sweetness and dryness as well as alcoholic strength and quality. Generally, the strength, colour, and flavor of the wine are controlled during the fermentation process. Wine is characterized by colour: white, rose, and red. Its alcohol content ranges from 10% to 14%. Wine types can be divided into four broad categories; table wines, sparkling wines, fortified wines, and aromatic wines. Table wines include a range of red, white and rose wines. Sparkling wines include champagne and other “bubbly” wines. Aromatic wines contain plants, fruit and flowers. Moreover, fortified wines are table wines with brandy or other alcohol added. The name of the wine almost invariably is derived from one of the three sources. The name of the principal grape from which is made, the geographical area from which it comes, or in the case
Cited: Garcia, Rowena Ylagan(2000) – “Utilization of Different Root Crops in Wine Making “. Unpublished Thesis,TCA – Laboratory School Ramos, Lourene Lou M.(2004) – “Potential Difference of Aromatic Rice Varieties in Wine Making”