Wine - Yeast Essay Example for Free

Wine Yeast Essay I. Introduction Wines have been one of the favorite beverages in the world. Many Europeans nowadays prefer wine to water as a daily beverage like their ancestors many centuries ago, despite of its bad effects in the health when consumed excessively. Different varieties of the grapes and strains of yeast produce different type of wine. Wines are alcoholic beverage that is usually made from grapes and other fermented juice like apples and berries. The fermentation takes place in the district origin, according to local tradition and practice. Only a relatively small area of the world is â€Å"wine producing. † This is because the grapes will only provide juice of the quality necessary for conversion into a drinkable wine where there must be enough sun to ripen the grape and the winter must be moderate, yet sufficient cool. Wines, which are widely known to be a delicious beverage, are also known for its significant uses. II. Body A. Definition of Wine Wine is an alcoholic beverage made from the fermentation of grape juice and other fruits, such as apples and berries. The English word â€Å"wine† comes from the Proto-Germanic â€Å"*winam,† an early borrowing from the Latin vinum, â€Å"wine† or â€Å"grapewine,† itself derived from the Proto-Indo-European stem *win-o. Although other fruits can be fermented, the resultant â€Å"wines† are normally named after the fruits from it produce, like apple wine or elderberry wine, and are generically known as fruit or country wine. Others are made from starch-based materials and resemble beer more than wine, such as barley wine and rice wine, while ginger wine is fortified with brandy. In these cases, the use of the term â€Å"wine† is a reference to the higher alcohol content, rather than production process. The commercial use of the English word â€Å"wine,† and its equivalent in other language, is protected by the law in many jurisdictions. B. History of Wines Archeological evidences suggest that the earliest known production of wine took place from sites in Georgia and Armenia from as early as 8000 – 6000 BC. These locations are all within the natural area of the European grape Vitis vinifera. Dr. Patrick McGovern and his colleagues analyzed the heritage of more than 110 modern grape cultivars through an extensive gene-mapping project in 2006, and narrowed their origin to a region in Georgina, where also wine residues were discovered on the inner surfaces of 8000-year-old-ramic storage jars in Shulavari, Georgina. In his book â€Å"Ancient wine: the search for the origins of viniculture,† McGovern proposes modern-day Georgia and Armenia as the likely sites of the domestication of the Eurasian wine grape some 8000 years ago. Winemaking spread south out there with wines being produced in northwest Iran and Haiji Firuz Tepe by 5400 BC. A little more than 4,000 years later, Near Eastern wine culture had evolved to the point where amphoras found in the palace of Amenhotep III in western Thebes noted vintage, quality, appellation, and even the purpose or occasion for the blend. The very oldest known evidence suggesting wine production in Europe and second oldest in the world comes from archeological sites in Greece also contain remnants of the world’s earliest evidence of crushed grapes. In medieval Europe, the Roman Catholic Church was a staunch supporter of wine which they required it for the Mass. In places like Germany, beer was banned and considered pagan and barbaric while wine consumption was viewed as civilized and a sign of conversion. Monks in France made wine for years, aging it in caves. And old English recipe that survived in various forms until the 19th century calls for refining while from bastard – bad or tainted bastardo wine. Viticulture foundation the Romans laid in the land that today are world renowned wine regions is one of the lasting legacies of the ancient Roman Empire. Areas with Roman garrison towns, like Bordeaux, Trier, and Colchester, the Romans planted vineyards to supply local needs and limit the cost of long distance trading. In India, viticulture has a long history dating back to the time of the Indus valley civilization where grapevines are believed to have been introduced to Persia sometime in the 5000 BC. The first known mentioning of grape-based wines in the late 4th century BC is the writings of Chanakya who was the chief minister of Emperor Chandragupta Maurya. In his writings, Chanakya condems the use of alcohol while chronicling the emperor and his courts frequent indulgence of a style of grape wine known as Madhu. Wine became a part of recorded history in Egypt, which plays an important role in ancient ceremonial life. Traces of wine were also found in China, dating back from the second and first millennium. A 2003 report by archeologists indicates a possibility that grapes were mixes with rice to produce mixed fermented beverages in China in the early years of the seventh millennium BC. Pottery jars from the Neolothic sites in Jianhu, Henan contained traces of tartaric acid and other organic compounds commonly found in wine. However, other fruits indigenous to the regions, such as hawthorn, can not be ruled out. If these beverages, which seem to be precursors of rice wine, included grapes rather than other fruits, these grapes were of any of the several dozen indigenous wild species of grapes in China, rather from vitis vinifera, which were introduced into China some 6000 years later. C. Processes in Winemaking. Winemaking or vinification, is the production of wine, starting with selection of the grapes or other produce and ending with bottling the finished wine. Although most wine is made from grapes, it may also be made from other fruit or non-toxic plant material. Enology is the science of wine and winemaking and the oldest known winemaking operation was discovered in a cave in Armenia, estimated to be 6,100 years old. There are two general categories in winemaking: still wine production (without carbonation) and sparkling wine production (with carbonation). Wine grapes grow almost exclusively between thirty and fifty degrees north or south of the equator. The world’s southernmost vineyards are in the Central Otago region of New Zealand’s South Island near the 45th parallel south, and the northernmost are in Flen, Sweden, hust north of the 50th parallel north. 1. Choosing and harvesting the grapes Grapes grow on vines. There are many different types of grapes, but the best wine grape is the European vitis vinifera. It is considered optimal because it has the right balance of sugar and acid to create a good fermented wine without the addition of sugar or water. Vitis vinifera includes all varieties of European origin. Weather is a major factor in determining whether a year is going to be a â€Å"good vintage† (or â€Å"year†). In northern hemisphere, grapes are harvested from early September to early November while mid February to early March in the southern hemisphere. In some cool areas in the southern hemisphere, like Tasmania, harvesting extends to May. Grapes are harvested during the cool morning. The wine grape grower plays a game of chance to winemakers yearly. They must decide when exactly they must harvest to be able to produce fine wines. Simplistically, if they knew it wasn’t going to rain, they would test the Brix (level of sugar) until it was just right, then harvest. If they harvest too soon, they may probably end up getting a wine too low in alcohol content which there won’t have enough sugar to convert to alcohol. These wines will be â€Å"thin. † And if they delay the harvesting, there may be too sugar which leads to too low acid content. This also affects the taste and the aging possibilities of the wine. Harvesting grapes are done through mechanical or manual. The winemakers typically made the decision to harvest grapes and informed by the Brix, acid (Titratable Acidity as expressed by tartaric acid equivalents) and pH of the grapes. Other considerations include phonological ripeness, berry flavor, tannin development (seed color and taste). Overall disposition of the grapevine and weather forecast are taken into account. 2. Initial processes After the grapes have been picked and transported to the winery, certain preparatory steps must be taken before the actual winemaking can begun. Cleanliness and sanitation are essential for good winemaking, as troublesome bacteria can cause disastrous result. Upon arriving at the winery, grapes are treated with 50-70 ppm of free sulfur dioxide. This process is called sulfating, and inhibits the unwanted and wild yeast species on the grapes. Grapes are crushed to get the juice through Pigeage (stomping on it with feet in a big vat). But the easier and more practical way is to use machine which does the crushing and at the same time, removes the stems. Some grapes may bypass the stemmer/crusher and go directly to the process for whole berry pressing. However, the decision about destemming is different for red and white winemaking. Generally, when making white wine, the fruit is only crushed, the stems are then placed in the press with the berries. The presence of stems in the mix facilities pressing allow the juice to flow past flattened skins. These accumulate at the edge of the press. For red winemaking, stems of the grapes are usually removed before fermentation since the stem has relatively high tannin content; in addition to tannin they can also give the wine a vegetal aroma (due to extraction of 2-methoxyl-3-isopropylpyrazine which has an aroma reminiscent of green bell peppers). On occasion, the winemakers may decide to leave them in if the grapes themselves contain less tannin than desired. This is more acceptable if the stem have ripened and started to turn brown. If increase skin extract is desired, a winemaker might choose to crush the grapes after destemming. Removal of stems first means no stem tannin can be extracted in these cases the grapes pass between two rollers which squeeze the grapes enough to separate the skin and pulp, but not so much as to cause excessive shearing or tearing of the skin tissues. In some cases, notably with â€Å"dalicated† red varietals, all or plant of the grapes might be left uncrushed (called â€Å"whole berry†) to encourage the retention of fruity aromas through partial carbonic maceration. 3. Fermentation Through the process of fermentation, the grape juice is turned into alcohol. Grapes on the vine are covered with yeast, molds and bacteria. By putting grape juice into a container at the right temperature, yeast will turn the sugar in the juice into alcohol and carbon dioxide. The grape juice will have fermented. Fermentation is carried out in stainless steel vessels. Yeast also gives flavor to the wine. But the yeast that is on the grape skin when it is harvested may not have the desire flavor. Other things on the outside of a grape are not good for the wine like the acetic bacteria on the grapes which can cause the wine to turn into vinegar. The winemaker can eliminate unwanted yeast’s molds and bacteria, most commonly by using the â€Å"universal disinfectant,† sulfur dioxide. Unfortunately, the sulfites which remain in the wine may cause a lot of discomfort to some wine drinkers. Some winemakers prefer not to do this, and purposely create wines that are subject to the vagaries and different flavors of the yeast that pre-exist on the grapes. The winemakers have many different yeast strains to choose from (and can use strains at the different times during the process for better control fermentation). Saccharomyces is the most common wine yeast. This is a good point to stop and mention â€Å"Brett,† also known as the Brettanomyces strain of yeast (which can be added or come from wild yeast fermentation). As yeast works, it causes grape juice or â€Å"must† to get hot. But if theres too much heat, the yeast wont work. Cooling coils are necessary to maintain a temperature below 30 degrees Celsius. Placing in small oak barrels is still widely used in fermenting wine, even if it is less modern. â€Å"Barrel fermentation is usually done at a lower temperature in temperature controlled rooms and takes longer, perhaps around 6 weeks. The longer fermentation and use of wood contributes to the flavor (and usually expense) of the wine. The skins and pulp which remain in a red wine vat will rise to and float on top of the juice. This causes problems, so the winemaker will push this cap back down into the juice, usually at least twice a day. If it dries out, it’s a perfect breeding ground for injurious bacteria. In large vats, pushing the skin and pulp back down into the juice is accomplished by pumping juice from the bottom of the vat over the top of the cap. Eventually the yeast is no longer changing sugar to alcohol though different strains of yeast, which can survive in higher and higher levels of alcohol, can take over and contribute their own flavor to the wine as well as converting a bit more sugar to alcohol. After all this is completed what you have left are the wine, dead yeast cells, known as lees and various other substances. The winemakers may choose to allow a white wine to undergo a second fermentation which occurs due to malic in the grape juice. When malic acid which is due to bacteria in the wine, it is known as â€Å"malo-lactic fermentation,† which imparts additional flavor to the wine. A buttery flavor in some whites is due to this process. This process is used for sparkling wines. 4. First racking When the fermentation is completed naturally or stopped by the addition of distilled spirit, first racking is carried out. This involves the wine to stand still until most yeast cells and fine suspended material settle out. Then without disturbing the sediments or the yeast, the wine is filtered. 5. Aging The winery may then keep the wine so that there can be additional clarification and, in some wines, to give it a more complex flavors. Flavor can come from the chemicals that make up the wood and are taken up into the wine. The wine is aged in stainless steel tanks. In some instances, the wine is put into oak barrels where it will continue its development until bottling. It may be barrel aged for several months to several years where no air is allowed to enter the barrels during those periods. Ignoring any additional processing that might be used, winemakers could empty the barrels into bottles and sell the wine. However, during the winery aging, the smaller containers may develop differences and the winemaker will probably blend wine from different barrels to achieve a uniform result. The winemaker may also blend together different grape varieties to achieve desired characteristics. 6. Filtration Filtration in winemaking is used to accomplish two objectives: clarification and microbial stabilization. In clarification, large particles that affect the visual appearance of the wine are removed. In microbial stabilization, organisms that affect the stability of the wine are removed therefore reducing the likelihood of re-fermentation or spoilage. Stabilization with respect to tartarates may involve chilling of wine than can be crystallized tartarates and these crystals can be removed by filtration. 7. Pasteurization It may be heat pasteurized or cold pasteurized if the wine has an alcoholic content of less than 14% through microporous filters just before bottling. 8. Bottling Different shaped bottles are often use by the winemakers to denote different types of wine. Colored bottles help to reduce damage by light because light assists in oxidation and breakdown of the wine into chemicals, such as mercaptan, which are undesirable. Bottle sizes can also vary. A final dose of sulfite is added to help preserve the wine and prevent unwanted fermentation in the bottle. The wine bottles then are traditionally sealed with a cork, although alternative wine closures such as synthetic corks and screwcaps, which are less subject to cork taint, are becoming increasingly popular. The final step is adding a capsule to the top of the bottle which is then heated for a tight seal. 9. Storing Wine cellars, or wine rooms if they are above-ground, are places designed specifically for the storage and aging of wines. In an active wine cellar, temperature and humidity are maintained by a climate control system. Passive wine cellars are not climate-controlled and so much be carefully located. Wines can maintain their quality and in some cases improve aroma, flavor, and complexity as they age when properly stored. Some wine experts contend that the optimal temperature for aging wine is 55  °F (13  °C), others 59  °F (15  °C). Wine refrigerators offer an alternative to wine cellars. They are available in capacities ranging from small 16-bottle units to furniture pieces that can contain 400 bottles. Wine refrigerators are not ideal for aging, but rather serve to chill wine to the perfect temperature for drinking. These refrigerators keep the humidity low, usually under 50%, which is below the optimal humidity of 50% to 70%. Lower humidity levels can dry corks out over time, allowing oxygen to enter the bottle and reduce the wines quality. D. Classifications of Wines 1. Table wines Table wines, also called still or natural wines, are consumed mostly with food, they tend to compliment the meal. It is the largest category. The alcoholic strength may be between 9% and 15%, by volume. The wines may be: †¢Red: being fermented in contact with grape skins from which the wine gets it color. Normally dry wines. †¢White: usually produced from white grapes, but the grape juice is usually fermented away from the skins. Normally dry to very sweet. †¢Rose: made in three ways – from black grapes fermented on the skins for up to 48 hours; by mixing red and white wines together; or by pressing grapes so that some color is extracted. It may be dry or semi-sweet. These are called blush wines in the USA when made wholly from grapes. 2. Sparkling wines These are wines that have undergone a second fermentation and thus become effervescent. Semi-sparkling wines are known by the term â€Å"petillant. † Sparkling wines have varying degrees of dryness and flavor and contain 10 to 14 percent alcohol. It includes: champagne, sparkling Burgundy, and sparkling Moselle and are available from France, Spain, Italy, and many other country. 3. Fortified wines Fortified wines, such as Sherry, Vermouth, Port, and Madeira, are most commonly drunk before or after meals. It has been strengthened by the addition of alcohol, usually a grape spirit. Fortified wines are also frequently used in cooking. Fortified wines are known within the European Union as a liqueur wines or vins de liqueur. Their alcoholic strength may be between 15% and 22%, by volume. Flavored and fortified wines are called Aromatized wines. 4. Organic wines These wines are known as â€Å"green† or â€Å"environmentally friendly† wines, are made from grapes grown without the aid of artificial insecticides, pesticides or fertilizers. The wine itself will not be adulterated in any way, save for minimal amounts of the traditional preservatives, sulphur dioxide, which is controlled at source. 5. Alcohol-free, de-alcoholized and low alcohol wines These wines are made in the normal way and the alcohol is removed by hot treatment – distillation – which unfortunately removes most of the flavor as well, or, more satisfactory, by a cold filtration process, also known as reverse osmosis. This removes the alcohol by mechanically separating or filtering out the molecules of alcohol through membranes made of cellulose or acetate. To do this, at a later stage, water and a little must are added, thus attempting to preserve much of the flavor of the original wine. The alcohol-free has the maximum content of 0. 05%, de-alcoholized has the maximum of 0. 05%, and the low alcohol has the maximum of 1. 25% alcohol. 6. Vins doux naturales These are sweet wines that have had their fermentation muted by the addition of alcohol in order to retain their natural sweetness. Muting takes place when the alcohol level reaches between 5% and 8%, by volume. They have a final alcohol strength of about 17%, by volume. E. Tasting of Wines Wine tasting is the sensory examination and evaluation of wine. Wines are made up chemical compounds similar or identical to those in fruits, vegetables, and spices. The sweetness of wine is determined by the amount of residual sugar present in the wine. Dry wine, for example, has only a small amount of residual sugar. The sommelier, as well as having an extensive knowledge of the wine list, should have a good knowledge of the characteristics of the different wines offered. To ensure this, the sommelier must know the correct approach to tasting wine. Experienced tasters can distinguish between flavors characteristic of a specific grape and flavors that can result from other factors in winemaking. Individual flavors may also be detected, due to the complex mix of organic molecules such as estors and terpenes that a grape juice and wine can contain. Typical international flavor elements in wine are those imparted by aging in oak casks; chocolate, vanilla, or coffee almost always come from the oak and hot the grape itself. Tasting may be said to be an analysis of wine by senses. It is the appreciation by the senses of the qualities of a wine: †¢Sight: indicating the clarity and color of the wine. †¢Smell: determines the banquet of a wine by means of a vigorous swirling in the glass. †¢Taste: allows detection of the aroma in the mouth. Banana flavors (isoamyl acetate) are the product of yeast metabolism, as the spoilage aromas such as sweaty, barnyard, band and rotten egg. Some varietals can also have a mineral flavor due to the presence of water0soluble salts (like limestones). Wine aromas come from volatile compound in the wine that is released into the air. Vaporization of these compounds can be sped up by twirling the wine glass of serving the wine at room temperature. For red wines that are already highly aromatic, like Chinon and Beaujolais, many people prefer them chilled. The taste-character of wine is detected in different parts of the mouth but especially by the tongue: sweetness at the tip, acidity on the upper edges, saltiness at the sides, and bitterness at the back. Dryness and sweetness are immediately obvious, as is acidity, which generally provides liveliness and crispness. Astringency or tannin content, associated with some red wines, will give a dry coating effect especially on the teeth and gums. The combination of smell and taste gives what is often termed â€Å"flavor. † This might be for example, the amount of tannin content in the wine, its degrees. of dryness or sweetness, whether it is a light or heavy bodied wine, etc. To appreciate the tasting of wine to the full, the taster must work in the correct environment. That is: †¢No noise to distract the taster †¢Good ventilation to eliminate odor †¢Sufficient light, not artificial, but daylight if possible †¢Temperature of the room at about 20 °C (68 °F) The glass, that must be the correct shape, is the tool of the taster. A wine glass with a stem and of sufficient capacity should be fairly wide but narrowing at the top. This allows the â€Å"elements† making up the bouquet to become concentrated and thus better assessed. The wine glass should never be filled to more than one-third capacity to allow the taster to swirl the wine around the glass more easily. It goes without saying that the tasting glass should be spotlessly clean. F. Uses of Wines 1. In dishes Wines are popular and important beverage that accompanies and enhances a wide range of European and Mediterranean-style cuisines, for the simple and traditional to the most sophisticated and complex. Wine is important in cuisines not just for its value as a beverage, but as a flavor agent, primarily in stocks and braising, since its acidity lends balance to rich savory or sweet dishes. Red, white, and sparkling wines are the most popular, and are known as light wines because they are only 14-20% alcohol content, by volume. Aperitif and dessert wines contain 14-20% alcohol, and sometimes fortified to make them richer and sweeter. And fortified wines are frequently used in cooking. 2. In traditions and religions Wines are also used in religious ceremonies in many cultures and wine trade is of historical importance for many regions. Libations often included wine, and the religious mysteries of Dionysus are usually thought to have uses wine as an entheogen. Wines play an integral part of Jewish laws and traditions. The Kiddush, a blessing said before starting the first and second Shabbat or festival meals and Havdallah, a blessing said after the Shabbat or festival are required to say over wine if available. On Pesach (Passover) during the Seder, it is also required to drink four cups of wine. In the Tabernacle and in the Temple of Jerusalem, the libation of wine was part of the sacrificial service. It is not mean that wine is a symbol of blood, a common misconception which contributes to the myth of the blood libel. A blessing over wine said before indulging in the drink is: â€Å"Baruch atah Hashem elokeinu melech haolam, boray p’rec hagafen† (Praised be the Eternal, Ruler of the Universe, who makes the fruit of the vine). In Christianity, wine or grape juice is used in a sacred rite called Eucharist, Lord’s Supper, or Communion, which originates in Gospel accounts of the Last Supper when Jesus shared bread and wine with his disciples and commanded his followers to â€Å"do this in remembrance of me. † Beliefs about the nature of the Eucharist vary among denominations, which Roman Catholic believing that the bread and the wine are changed into real body and blood of Christ. Wines were used in the rite by all Protestants groups until an alternative arose in 1869. Methodist minister-turned-dentist Thomas Bramwell Welch applied new pasteurization techniques to stop the natural fermentation process of the grape juice. The substitution of grape juice for wine spread quickly over much of the United States in Protestant rites, although the beverage is usually called wine in accordance with scriptural references. Some Christians who were part of the growing temperance movement pressed for a switch from wine to grape juice. There remains an ongoing debate between some American Protestant denominations as to whether wine can or should be used in moderation for the Eucharist or as a regular beverage. The use of wine is forbidden under Islam. Iran used to have a thriving wine industry that disappeared after the Islamic revolution. G. Health Effects of Wines The health effects of wine (and alcohol in general) are the subject of considerable ongoing study. In the USA, a boom in red wine consumption was initiated in the 1990s by 60 Minutes, and other news reports on the French paradox. The French paradox refers to the lower incidence of coronary heart disease in France than in the USA despite high levels of saturated fat in the traditional French diet. Epidemiologists suspect that this difference is attributed to the high consumption of wines by the French; however this suspicion is based on limited scientific evidence. Population studies have observed a J curve association between wine consumption and the risk of heart disease. This means that abstainers and heavy drinkers have an elevated risk, whilst moderate drinkers have a lower risk. Population studies have also found that moderate consumption of other alcoholic beverages may be cardioprotective, though the association is considerably stronger for wine. These studies have found a protective effect from both red wine as well as white wine, though evidence from laboratory studies suggests that red wine may possess superior health benefits including prevention of cancer due to the fact red wine contains more polyphenols than white wine due to the production process. A chemical called resveratrol is thought to be at least partly responsible for red wines health benefits, as it has been shown to exert a range of both cardioprotective as well as chemoprotective mechanisms in animal studies Resveratrol is produced naturally by grape skins in response to fungal infection, which includes exposure to yeast during fermentation. As white wine has minimal contact with grape skins during this process, it generally contains lower levels of resveratrol. Other beneficial compounds in wine include other polyphenols, antioxidants, and flavonoids. Red wines from South of France and Sardinia Italy have been found to have the highest levels of procyanidins — the compounds in grape seeds responsible for making red wine good for the heart. Wines from France and Sardinia have between two and four times as much procyanidins as other red wines. Procyanidins suppress the synthesis of a peptide called endothelin-1 that constricts blood vessels. A 2007 study found that both red and white wines are effective anti-bacterial agents against strains of Streptococcus. Interestingly, wine has traditionally been used to treat wounds in some parts of the world. While evidence from both laboratory studies as well as epidemiological (observational) studies suggest wines cardioprotective effect, no evidence from controlled experiments — of which long-term studies are still ongoing — currently exists to determine the specific effect of wine or other alcohol on the risk of developing heart disease or stroke. Moreover, excessive consumption of alcohol including wine can cause some diseases including cirrhosis of the liver and alcoholism. Sulphites in wine are not a problem for most people, although some people, particularly people with asthma, can experience adverse reactions to them. Although G. M. Pasinetti, S. S. Percival, et al discovered that cabernet sauvignon red wine reduces the risk of Alzheimers Disease, the researchers at Germanys Gottingen University found that wine damages hippocampus more than other alcohols among diagnosed alcoholics. III. Conclusion Wine is defined to be an alcoholic beverage that is made from the fermentation of grape juice or â€Å"must† and other fruits like berries and apples. The word comes from the Proto-Germanic â€Å"winam. † The term â€Å"wine† is a reference to the higher alcohol content and the commercial use of it and its equivalent in other language is protected by the law in many jurisdictions. Wines have a rich history, dating back around 8000 BC and are thought to have originated in the areas now within the borders of Armenia, Georgia, and Iran. Wine first appeared in Europe at about 4500 BC in Balkans, and was common in Ancient Greece, Thrace, and Rome. Wine had been also in the recorded history of India, Egypt, and China and had been one of the lasting legacies of the ancient Roman Empire. In winemaking or vinification, wines are produced starting with choosing and harvesting of the grapes where the grapes are selected and harvested through machines or hands, to the initial processes of the grapes and fermentation of wines were the grape juice are turned into alcohol, to the first racking where the wines are allowed to stand still, then the wines will aged in stainless tanks or oak barrels and filtration to accomplish clarification and microbial stabilization. Pasteurization will be followed where wines can be heat or cold pasteurized, then bottling and lastly, wines are stored in wine cellars or wine rooms. Wines are classified as the following: Table wines, Sparkling wines, Fortified wines, Organic wines, Alcohol-free, de-alcoholized and low alcohol wines, and Vins doux naturales. Wines are classified through the way they are fermented, their alcohol content, and their uses. Wine tasting is the examination and evaluation of wines through the senses of sight, smell, and taste. Wine tasting should be done in a room that is silent, well-ventilated, well-lighted, and that has a temperature of about 20 °C or 68 °F. Wines are used in dishes especially in European and Mediterranean-style cuisines, and it is not only used as a beverage but also a flavor agent and a cooking tool. Also, wines are used in religions and traditions; it is used in Christian Eucharist ceremonies, the Jewish Kiddush, Islam, and Protestants. In health, wines causes coronary heart disease which abstainers and heavy drinkers have an elevated risk while moderate have a lower risk. It is also found that other alcoholic beverage may be cardioprotective through the association that is considerably stronger that wine. Red wine suggest through the evidence.

Scene Analysis of Alfred Hitchcock’s Film Shadow of a Doubt Essay examp

Scene Analysis of Alfred Hitchcock’s Film Shadow of a Doubt Alfred Hitchcock’s film Shadow of a Doubt is a true masterpiece. Hitchcock brings the perfect mix of horror, suspense, and drama to a small American town. One of the scenes that exemplifies his masterful style takes place in a bar between the two main characters, Charlie Newton and her uncle Charlie. Hitchcock was quoted as saying that Shadow of a Doubt, â€Å"brought murder and violence back in the home, where it rightly belongs.† This quote, although humorous, reaffirms the main theme of the film: we find evil in the places we least expect it. Through careful analysis of the bar scene, we see how Hitchcock underlies and reinforces this theme through the setting, camera angles, and lighting. One of the most important elements of this scene, which can be overlooked, is the setting. An unpleasant confrontation between the protagonist and antagonist takes place inside a bar of all places. This scene is crucial because it is the first time we are completely taken into Uncle Charlie’s world. The bar acts as a liminal space for the audience to enter into his personality. It is also the first time the two main characters have a confrontation about Uncle Charlie's dark life. It should be noted that until this point most of the scenes between the Charlies have been in domestic and safe places. The bar is a complete contrast to Santa Rosa’s all-American values and standards. The director most likely set this conversation in a bar because of the negative connotations that are associated with such a place, which perfectly match the personality of Uncle Charlie. The setting also underlies the menacing nature of the conversation between the Charlies. Just as the setting is importan... ...ing Charlie's close-ups portrays a delicate glowing face, which appears frightened and angelic, an obvious contrast to the shadowy right side of her Uncle's face. The lighting scheme on the Uncle's face is a classic cinematic device revealing the duality of his personality. And again we are brought back to duality, one of the most popular themes among this director's films. Through his choice of setting, camera angles and lighting, Hitchcock makes the conversation at the bar a pivotal scene. The audience and young Charlie are finally brought into Uncle Charlie’s world. This scene’s contrast to the stereotypical American town is what makes this scene so important. Even though Uncle Charlie was able to conceal his true self from most of Santa Rosa, a few people saw him for what he really was. Just like there is a bar in every American town, there is evil as well.

Main Causes of Culture Shock Essay

Stepping out of one’s comfort zone is not an easy step to take, not to mention stepping into a foreign land. Culture shock is one of the very common problems many face, especially when travelling abroad. For the purpose of this essay, the term â€Å"culture shock† refers to the unfamiliar feeling of a new atmosphere when in another country. It also refers to the ability to adapt experience and accept another country’s culture. The main reasons of culture shock are difference in values, loneliness, as well as daily life challenges. To begin with, one of the main causes which contribute to the feeling of culture shock is due to the difference in values. Values may differ in terms of religion, laws, traditions, and customs. Many embarking on a journey to a foreign land have to accept and learn the foreign country’s values in order to be able to enjoy the richness of the local culture. However it may seem to be very difficult to accept the new values as it differs too much from another country’s culture, thus causing culture shock. A good example would be that many international students might have difficulties adopting the new values which the foreign country adopts, and might feel homesick due to the culture shock. Therefore, the difference in values is one of the main causes of culture shock. In addition, another cause of culture shock is due to the feeling of loneliness. The feeling of loneliness can cause many adverse effects, causing depression and anxiety. Many suffer from culture shock due to loneliness because, like a child in school for the first time, there are no familiar faces to be seen anywhere. It is a frightening experience as in a foreign land there might be a language barrier and a difference the lifestyle which may hinder the process of socialising and cause loneliness. A good example would be when international students live in home stays they might feel a sense of loneliness due to the fact that the environment in the home stay as well as the food served differs a lot from the student’s home back in their homeland. Therefore, loneliness is indeed another main cause of culture shock. The last and most important cause of culture shock is the daily life challenges. Like a fish out of the water, it is a very new environment when in a foreign country. The weather, transport, language to speak in becomes a challenge, as each country has its own individuality. It can be a daily struggle for many to adapt to these major differences and would take awhile to get used to the new environment. A good example would be that many migrants would take at least a month to climatise to the new temperatures as unlike Saudi Arabia with extremely hot weathers, countries like New Zealand have very cold temperatures. Thus, daily life challenges are the most important reason for culture shock as it is not easy to adapt to a new environment. To sum it up, culture shock is caused by the contrasts in beliefs and principles, it is also caused by the initial stages of feeling isolated from home and lastly it is also caused by the problems faced on a day to day basis. Perhaps the most important reason is the problems faced on a day to day basis. This is so as it would cause a significant amount of inconvenience and adapting to the individual for a period of time, thus undergoing a transition period to cope with culture shock.

Duality of Jekyll and Hyde Essay

Focusing on the opening and closing chapters, how does Robert Louis Stevenson explore the conflict of duality in human nature in ‘Dr Jekyll and Mr Hyde’. ‘The Strange case of Dr Jekyll and Mr Hyde’ is a book published in a Victorian society with strict moral codes. This was also a time of discovery and science, and tension between religion and science was constantly rising. In this book you can infer that religion doesn’t bring answers or contentment, but also a warning to the use of science, and what could become of it. The book explores the duality of a man, Dr Jekyll, and how neither science nor religion brought him salvation. The duality in Jekyll and Hyde is represented by Jekyll and Hype as good and evil. The cause of why Jekyll made the potion was to satisfy his inner desires, but was prevented because of â€Å"the high views I had set before me, I regarded and hid them with an almost morbid sense of shames†. This quote from Jekyll explains that, because of the strict moral codes, and high respectability, Jekyll was unable to fulfil his desires without dishonouring his name, and so buried his fascinations away, showing self control. â€Å"These polar twins†¦ continuously struggling†, describes the duality fighting in Jekyll mind before he split himself. The â€Å"polar twins† is cleverly used and the two poles (Arctic and Antarctic) are on two different sides of the world, in two different hemispheres of the earth. This could be that the poles are so far apart, but similar in climate, so closer than they might think, as is the case for the 2 sides of Jekyll, and each is strugg ling to gain power over the other. To avoid dishonouring himself, he split his good and evil personalities, so only one side of himself could be threatening his good or neutral name, but where Jekyll possessed normal human self control, Hyde had none. What actually happens to Jekyll, once he had taken the potion, was that it allowed both his evil and his good sides to roam free, with little consequences. Until the changes start to get out of control, and Jekyll’s grasp over Hyde alters in Hyde’s favour. Jekyll becomes addicted to the use of the potion, and leads to a twisted world of murder, deception and death. The physical change from Jekyll to Hyde is described by Jekyll as â€Å"grinding in the bones, deadly nausea, and a horror of the spirit that cannot be exceeded at the hour of birth or death†. Jekyll’s alteration is show through mainly his pain in the description. â€Å"Grinding in the bones† sets the scene with not just visual, but audio. It describes the cringing sound of the change more than the appearance. Also, â€Å"deadly nausea† is possibly a symptom or side effect of the potion that causes sickness and confusion during the event, and Stevenson used ‘deadly to emphasise the pain. At the time where religion was being doubted, Jekyll chose the opportunity to play god with science. Some certain, powerful phrases use both spiritual and scientific vocabulary and references, such as ‘Horror of the spirit that cannot be exceeded at the hour of birth and death’; this phrase is important to comparing the scale of what Jekyll had just disc overed. It illustrates that both birth and death are a major event, and play a big part of a living organism’s life, which God was believed to have controlled and kept balance of good and evil, whether it’s the birth and death of us, or of someone who was a part of our lives. Yet, Jekyll was able to manipulate the power of science to over through God’s rule and will, pushing boundaries no one had dared dreamed of reaching before. Comparing a scientific discovery, and what happens when using that discovery, would imply that it was on a grand scale of great importance. Also, events such as birth and death tend to be painful experiences, so it could also link into the pain of such event. However, from Lanyon’s narrative, he describes the changing from Jekyll to Hyde slightly more viciously, which also gives us insight into what it is like from someone else’s point of view. ‘Staring with infected eyes, gasping with open mouth.’ The description of ‘infected eyes’, seem as though it would be slightly exaggerated. When thinking of ‘infected’, we usually think of illness. This is probably, from what we can imply, what Lanyon thought it was. Also, ‘gasping with open mouth’, could be panic from Jekyll, for regrettably knowing that once again e is unleashing Hyde back into the world. However, other meanings can be interpreted. If someone was to ‘gasp with open mouth’, you would expect somebody to be doing this during their death, therefore symbolising that it was the death of Jekyll, and the re birth of Hyde. Although Jekyll thinks the potion is a solution, there are also long term effects of using the potion, and what happens. Jekyll begins to get addicted, to some extent, to the freedom and unlimited boundaries of Hyde’s power. Little does Jekyll know that the more times he uses the potion, the more powerful Hyde becomes over Jekyll, which results in Hyde coming and going as he pleases. The contrasting descriptions of Jekyll and Hyde, and also the reactions caused by their appearances link to the confliction between the two characters, Jekyll and Hyde, are similar from the people who meet them. Nearer the end of the novel, a constant battle is taking place, and Stevenson is able to show duality of Jekyll through confliction of the contrasting personalities, trapped by one another’s limits. As Jekyll is a doctor, it is his choice of career that he is able to help, and heal people, and once again representing good. Whereas Hyde makes doctors, who are obliged not to judge people, and help in any circumstance, â€Å"turn sick and white with the desire to kill†. If just one look at Hyde makes a healer want to kill, his personality must match his appearance. In contrast, Jekyll is physically described as â€Å"extremely handsome†, â€Å"well proportioned† and with† every mark of capacity and kindness†. The physical description of this character reflects on the reaction other people treat him with. Also, as Jekyll is a well respected doctor, his personality is expected to match his appearance. This is also the case with Hyde, however, he doesn’t get the same judgments as Jekyll gets. Hyde is described as â€Å"pale and dwarfish†, giving an â€Å"impression of deformity† and â€Å"Satan’s signature upon a face†. From these descriptions, we can see why his was disliked so much, and Hyde’s personality reflected his features to every last detail. Stevenson used the phrase â€Å"Satan’s signature upon a face†, which is related to religion, and ties in nicely with the books theme. Where people may say their faces are blessed by god, this phrase is implying that Hyde’s face was blessed by the devil, giving the impression that he is hideous, because Satan left his mark on him. Stevenson also explores the hidden duality in this book is doors and windows. At the beginning of the book, many questions are asked and are hidden behind doors. For instance, Hyde’s house is described at the beginning as â€Å"two stories high; showed no window, nothing but a door†¦ A blind forehead of discoloured wall†¦ And bore in every feature, the marks of prolonged and sordid negligence. The door†¦ Was blistered and distained†. The language used to describe Jekyll’s house was also very interesting. Utterson described this house referring to Hyde’s influence, but also as if it was a person. â€Å"Blind forehead†¦ every feature†¦was blistered† are all ways we would somehow describe a human, which nicely links into the idea of the doors hiding and almost keeping secrets, and windows openly showing themselves. The house is also hidden and secluded around a back alley, out of view from the public, and very secretive, and it had no windows, and windows are let you see what is going on, they have no secrets. Through this idea of doors and windows, reflects also on the people. Before Hyde was entered into the picture, Jekyll was a very open and honest man. His door was always open. As Hyde’s power begins to grow, we can see that Jekyll becomes more engulfed and isolated in his own home because of his secret, and finds it hard to let anyone in, even people, such as Utterson, whom he trusted with his life. As the book goes on, doors are opened to show that questions are being answered, but there is also a physical use for the doors and windows. Jekyll’s house is very welcoming on a main street. The courtyard behind the house links to Jekyll’s house. Hyde is allowed to come and go as he pleases through the back door, creating even more mystery and arousing suspicion with occupants of the house. Basically, the front of the house was the well respected, first impression view, but the back was hidden, so could not be judged by who came and went. At the time in the book, where science has failed to provide any answers, Jekyll turned his head back towards religion. We can see this taking place when Jekyll â€Å"had fallen upon his knees and lifted his clasped hands to God†. At this point, Hyde’s power had grown beyond any imagination, or plight for help as Jekyll barely has control of himself, let alone Hyde. I think this quote symbolises how desperate Jekyll had become, from being a man of science, to resorting to religion to ease his soul and conscience. Other characters of interest the book also represent some of the themes to the book, but more subtly. For example, on chapter one, Mr. Utterson and Mr. Enfield are described as unlikely friends because nobody could see what they shared in common, they would go on walks every Sunday and â€Å"Set aside occasions of pleasure, but even resisted calls of business, that they might enjoy them uninterrupted†. This links to Jekyll and Hyde because no one can see why they are associated with one another, such as Jekyll leaving Hyde everything in his will, but Utterson couldn’t understand why. The hypocrisy of the hidden duality in the book is demonstrated not just through Jekyll and Hyde, but through other, fairly decent characters as well. We can only assume that from the book, Hyde’s influence causes people to change. For example, in the first chapter, ‘Story of the Door’, Hyde tramples a young girl. Mr. Enfield, who witnessed this crime, blackmailed Hyde by saying â€Å"we could and would make such a scandal out of this, as should make his name stink from one end of London to the other†¦ We screwed him up to a hundred pounds for the child’s family†. Even though Enfield had told Hyde it was wrong to blackmail, but they did it anyway. There is also hypocrisy in how Dr. Jekyll’s experiment backfires. After the murder of Sir Danvers Carew, Jekyll had given Utterson his word that he had gone and was not coming back. The hypocrisy of it all is that even though he had prevented Hyde taking power over him again, the temptation was too great, and went back to using the potion and increasing Hyde’s strength. I also think hypocrisy is shown through Jekyll’s head butler, Poole. As he is in charge of those lower than him, such as other butlers and maids, he encourages them not to ask too many questions, as that is what their job requires. However, Poole goes out to get Utterson for help, and does ask questions about what is going on with his master, and by doing so, he is being hypocritical. To conclude, I think that Robert Louis Stevenson explores the conflict of duality in the human nature in ‘Dr. Jekyll and Mr. Hyde’ by his clever use of themes and language to engage different meanings. We can gather that from the background conflict of science and religion, that Stevenson was using the warnings and deceitfulness of the two to show that neither is right or wrong. He explains â€Å"that man is not truly one, but two† and was able to put this into context by using the gothic horror genre so that people would understand and want to read. In the end, I think that the main theme of duality in the book is not just a theory, but a belief, and that the only thing that man has to fear, is man itself.

Quantum Entanglement in Physics

Quantum Entanglement in Physics Quantum entanglement is one of the central principles of quantum physics, though it is also highly misunderstood. In short, quantum entanglement means that multiple particles are linked together in a way such that the measurement of one particles quantum state determines the possible quantum states of the other particles. This connection isnt depending on the location of the particles in space. Even if you separate entangled particles by billions of miles, changing one particle will induce a change in the other. Even though quantum entanglement appears to transmit information instantaneously, it doesnt actually violate the classical speed of light because theres no movement through space. The Classic Quantum Entanglement Example The classic example of quantum entanglement is called the EPR paradox. In a simplified version of this case, consider a particle with quantum spin 0 that decays into two new particles, Particle A and Particle B. Particle A and Particle B head off in opposite directions. However, the original particle had a quantum spin of 0. Each of the new particles has a quantum spin of 1/2, but because they have to add up to 0, one is 1/2 and one is -1/2. This relationship means that the two particles are entangled. When you measure the spin of Particle A, that measurement has an impact on the possible results you could get when measuring the spin of Particle B. And this isnt just an interesting theoretical prediction ​but has been verified experimentally through tests of Bells Theorem. One important thing to remember is that in quantum physics, the original uncertainty about the particles quantum state isnt just a lack of knowledge. A fundamental property of quantum theory is that prior to the act of measurement, the particle really doesnt have a definite state, but is in a superposition of all possible states. This is best modeled by the classic quantum physics thought experiment, Schroedingers Cat, where a quantum mechanics approach results in an unobserved cat that is both alive and dead simultaneously. The Wavefunction of the Universe One way of interpreting things is to consider the entire universe as one single wavefunction. In this representation, this wavefunction of the universe would contain a term that defines the quantum state of each and every particle. It is this approach that leaves open the door for claims that everything is connected, which often gets manipulated (either intentionally or through honest confusion) to end up with things like the physics errors in The Secret. Though this interpretation does mean that the quantum state of every particle in the universe affects the wavefunction of every other particle, it does so in a way that is only mathematical. There is really no sort of experiment which could ever - even in principle - discover the effect in one place showing up in another location. Practical Applications of Quantum Entanglement Although quantum entanglement seems like bizarre science fiction, there are already practical applications of the concept. It is being used for deep-space communications and cryptography. For example, NASAs Lunar Atmosphere Dust and Environment Explorer (LADEE) demonstrated how quantum entanglement could be used to upload and download information between the spacecraft and a ground-based receiver. Edited by Anne Marie Helmenstine, Ph.D.

Edaphosaurus Facts and Figures

Edaphosaurus Facts and Figures At first glance, Edaphosaurus looks a lot like a scaled-down version of its close relative, Dimetrodon: both of these ancient pelycosaurs (a family of reptiles that preceded the dinosaurs) had large sails running down their backs, which helped to maintain their body temperatures (by radiating away excess heat during the night and absorbing sunlight during the day) and were probably also used to signal the opposite sex for mating purposes. Oddly enough, though, the evidence points to the late Carboniferous Edaphosaurus having been a herbivore and Dimetrodon a carnivorewhich has led some experts (and TV producers) to speculate that Dimetrodon regularly had big, heaping portions of Edaphosaurus for lunch! Except for its sporty sail (which was much smaller than the comparable structure on Dimetrodon), Edaphosaurus had a distinctly ungainly appearance, with an unusually small head compared to its long, thick, bloated torso. Like its fellow plant-eating pelycosaurs of the late Carboniferous and early Permian periods, Edaphosaurus had a very primitive dental apparatus, meaning that it needed a whole lot of intestines to process and digest the tough vegetation it ate. (For an example of what this whole lot of guts body plan can result in, without the distraction of a sail, check out the awkward build of the contemporaneous pelycosaur Casea.) Given its similarity to Dimetrodon, its not surprising that Edaphosaurus has generated a fair amount of confusion. This pelycosaur was first described in 1882 by the famous American paleontologist Edward Drinker Cope, after its discovery in Texas; then, a few years later, he erected the closely related genus Naosaurus, based on additional remains excavated elsewhere in the country. Over the next few decades, however, subsequent experts synonymized Naosaurus with Edaphosaurus by naming additional Edaphosaurus species, and even one putative species of Dimetrodon was later moved under the Edaphosaurus umbrella. Edaphosaurus Essentials Edaphosaurus (Greek for ground lizard); pronounced eh-DAFF-oh-SORE-us Habitat:Â  Swamps of North America and Western Europe Historical Period:Â  Late Carboniferous-Early Permian (310-280 million years ago) Size and Weight:Â  Up to 12 feet long and 600 pounds Diet:Â  Plants Distinguishing Characteristics:Â  Long, narrow body; large sail on back; small head with bloated torso

Politics of Globalization Essay Example | Topics and Well Written Essays - 1000 words

Politics of Globalization - Essay Example Iran not only recognizes the validity of globalization, but has time and again stressed the need for incorporating it within the ambit of globalization at various international forums (Xinhua News Agency 1). At the same time, Iran insists on continuing with its staunch anti-West policies and vociferously defends its poor human rights record. Though philanthropy and altruism are an integral part of the Iranian culture, in the last two decades these noble gestures have emerged in a more formal orientation, in the form of NGOs. These NGOs tend to differ from the NGOs of the past in the sense that they have turned out to be immensely successful in soliciting the support and cooperation of the Iranian youth (Sayyah 2003). Such NGOs are involved in a variety of pressing issues such as human rights, environmental issues, women empowerment, child well being, social development, trafficking etc (Sayyah 2003). The problem that most of these NGOs face is a pathetic lack of expertise and professional management (Sayyah 2003). The situation urgently calls for an ameliorating intervention of the Northern and Southern NGOs that is severely constrained by the restrictive nature of the Iranian laws that govern the registration and functioning of NGOs (Katirai 2005). However, the new regulations promulgated by the Iranian authorities hav e made it slightly easier for the foreign NGOs to operate in this country. Still it is the tacit policy of the Iranian regime to allow for a closely monitored working of the charitable and humanitarian NGOs while strictly forbidding the NGOs associated with controversial issues such as human rights and women rights. There exist many Iranian NGOs like Society of Patriotic Women, Women's Center and Iranian Women's League who profess a deep concern for securing the rights of women within the family and the society. Though these NGOs were secular in their moorings, yet over the years they have become "overtly Islamist in nature" and tactfully abstain from directly attacking Islam (Brill Online 2008). Instead they resort to explaining the suppression of Iranian women as a distortion and misinterpretation of Islam (Brill Online 2008). The proliferation of NGOs associated with human rights, be it of Northern or Southern origins is strictly banned in Iran. However, the Northern human rights affiliated NGOs like Human Rights Watch, though operating from outside, serve the vital purpose of exposing the infringement of basic freedoms and rights by the conservative elements within Iran and are an important source of motivation and inspiration for the civil society activists in Iran (Human Rights Watch 2004).Drug abuse and AIDS has become a big problem in Iran. Many of the Iranian NGOs are working in close coordination and cooperation with the United Nations Office of Drugs and Crime to deal with the menace of drugs and HIV/AIDS (United Nations Office of Drugs and Crime 2008). Iran's Green Society and Green Front of Iran are the two leading NGOs active in the field of environmental conservation. Mother and Child's House has done immense work in extending reproductive healthcare facilities to the women in the region. According to some authentic estimates, at present there exist some 1500 NGOs in Iran.