PDC Test - Wine Not

You can earn 0.25 PDC by passing the exam following this article, which has been approved for publication by NCRA's Council of the Academy of Professional Reporters.

The questions are based on the material in the article but some may require additional research. Send your answer sheet to NCRA's Continuing Education Office, 8224 Old Courthouse Road, Vienna, VA 22182, and enclose a check for $40 (member) or $50 (non-member) to cover the processing fee.

Wine Not?

July/August 2005 JCR

By: Renee Cohen

Our ancestors discovered one of the earth’s most complex yet highly satisfying and healthful manmade substances known to date. Wine has been enjoyed as far back as five or six thousand years, (that we know about for sure). The priests and royalty who were entitled to this most elegant of beverages at that time in history, while the common folks and laborers were primarily consuming another alcoholic drink, namely beer. The processing of grapes to produce wine is an interesting phenomenon, especially when one considers the broad range of effects its results have on individuals and society as a whole, from great medicinal benefits through overindulgence to the point of disease.

Through the years, wine has been produced under the auspices of the church, as well as prohibited in societies by political suppression. The Romans were responsible for numerous contributions to the great art of winemaking. They developed systems of classifying varieties and colors of wines, as well as observing and carefully charting various characteristics in the growing and harvesting of the crops. Their conscientious efforts paved the way in learning about many matters, from the best soil types to treatment of diseases which affected yields.

Perhaps the most influential scientist in the discipline of producing wine was Louis Pasteur. This brilliant man discovered some of the most important theories in advancing our knowledge as to the benefits of wine, as well as successfully defeating diseases that were affecting humanity during his lifetime and beyond. The interrogation of nature applied by Louis Pasteur has become the foundation for microbiology and essentially all of modern medicine. By investigating the issue of what was causing wine and beer to become sour, Dr. Pasteur was able to prove that wine disease was caused by microorganisms much smaller than anyone had imaged could exist. At that point, the notion of a tiny organism killing something immensely larger than itself was not widely accepted.

In 1864, Emperor Napolean III requested that Louis Pasteur research the disease which was causing wine to sour and greatly afflicting the wine industry. From Dr. Pasteur’s careful and vigilant efforts, the Germ Theory was developed, which ultimately has led to vaccines and our current theoretical foundation for combating disease. Louis Pasteur learned that he could kill the microorganisms that were affecting the wine by gently heating the liquid to approximately 50°C/122°F for several minutes. This process became known as pasteurization and is widely used today for purifying beer, wine, milk and other beverages.

Although the health benefits of wine were known for quite sometime, on November 17, 1991, CBS aired a segment entitled “The French Paradox.” That episode of 60 Minutes created a huge expansion in the wine market. The paradox was based on their study of 34,000 middle-aged French men, who ate huge amounts of saturated fat, and were actually living much longer than anticipated. Recognition was given to the Mediterranean diet, including a lot of olive oil and fish, but the regular consumption of red wine was cited as the main explanation for this unexpected outcome of their study. The scientists reasoned that by building up antioxidants found in fruits and vegetables, including wine, the blood’s clotting ability was enhanced and thereby prevented fat deposits from accumulating on artery walls, reducing the incidence of coronary artery diseases.

Wine styles and varieties are related to the grapes and the growers, as well as the area of the globe on which the crop was cultivated and harvested. The winemaking process is very complex, and even simple factors, such as whether or not the grapes were hand-picked, affects the outcome in the production of wine. In making wine, one must consider such issues as the type of grape to use, the climate and soil composition, the species and origin of the wood used for the barrels in which the wine will be aged, and many other biological and unforeseen considerations, such as floods or bacteria in the crops. A tiny louse that can destroy an entire harvest by eating the root of the plant is known as phylloxera, and is a prime example of the Germ Theory, a tiny organism affecting something vastly larger than itself.

Once the crop is underway, the ripeness of the fruit is measured by the amount of sugar found in individual grapes. In about three years, most commercial wine crops are ready for harvesting. At that point, many other considerations must be contemplated, such as whether or not to add to or reduce the acidity of the wine, which is responsible for the crisp and fresh character of the finished product. The color of the wine will be another important issue. If the grapes are red, in order to create white wine, the skin and pulp must be separated from the juice of the grapes. Depending on the type of wine, the time for aging will vary. Some varieties are ready for consumption in just a few weeks, while others take many years. The wood used for the barrels in which to age the wine then becomes another crucial component of the process. While oak is the most common wood, many other types are used and each has a unique effect on the final taste of the wine.

Once the wine is sufficiently aged, the tasting begins. Wine connoisseurs scrutinize the color, consistency, fragrance, taste and even the aftertaste of the wine. Many types of wines are widely available but most frequently include table wine, sparkling wine and flavored wine, which may be red, white or rosé. The other most common variety is known as fortified wine, such as port or sherry. While most table wines are about 12 to 15 percent alcohol by content, fortified wines may contain 18 to 22 percent alcohol.

The longevity of a bottle of wine, interestingly, is quite similar to that of man, approximately 70 years. Perhaps that is by design, so that one who creates and bottles the wine will be able to enjoy it within his or her lifetime. It is after all, a living and breathing liquid, and as described by Louis Pasteur: “Wine is the most healthful and hygienic of all beverages.”

References:

http://www.accessexcellence.org/RC/AB/BC/Louis_Pasteur.html

http://www.winepros.org/wine101/history.htm

http://www.museum.upenn.edu/new/exhibits/online_exhibits/wine/forumpopup.html

http://www.fosters.com.au/wine/historyofwine/

http://ads.mdchoice.com/RealMedia/ads/adstream_sx.cgi/www.about.com/nutrition@Bottom3?topic=a19&width=1&height=1&ap=445
http://www.trinityoaks.com/wine/nutrition.html
http://www.chiff.com/wine/history.htm
http://www.wineloverspage.com/wines/nutrition.shtml

Wine Not?

July/August 2005 JCR

By: Renee Cohen

Which is NOT a well-recognized category of wine? A) table wine b) sparkling wine c) fortified wine d) cooperative wine
The quality of wine which is most responsible for the crisp and fresh character is: a) the tannin b) its acidity c) age of oak d) carbonation
Wine is used for a) cooking b) joyous occasions c) religious ceremonies d) all of the above
Winemakers measure ripeness of their crop by the amount of sugar in the grapes. A) True b) False
White wine is made by a) fermenting grapes with skin and seeds b) bleaching grapes c) separating skin and pulp of grape from its juice d) rotary centrifuge
Port and sherry are examples of a) champagne b) fortified wine c) sparkling wine d) Chardonnay
During fermentation sugars, glucose and fructose, are converted to a) ethanol and carbon dioxide b) nitrogen and oxygen c) yeast d) lactic acid
Depending on the wine, aging may take a few weeks to many years. A) true b) false
A tiny louse that eats vinifera vine root is known as a) an aphid b) phylloxera c) botrytis cinerod d) Asti spumanti
Wine is NOT a living, breathing liquid. A) true b) false
Wine crops are usually ready to be harvested commercially after a) one year b) two years c) three years d) four years
White wine CANNOT be made from red grapes. A) true b) false
The choice of wood for making wine storage barrels is a) unimportant b) somewhat important c) crucial d) always oak
Wine that is gently heated to _______ will be free of microorganisms that may cause disease. a) 0°C /32°F b) 21°C/70°F c) 15°C/59°F d) 50°C/122°F
The French Paradox refers to a) an episode of 60 minutes b) a fortified French wine c) a type of cork used in French wines d) the French method of aging wine
Throughout history the greatest influence in classifying varieties and colors of wines was accomplished by the ____________ ? A) Californians b) Romans c) French d) Italians
Thin-skinned grapes are commonly used to make which type of wine? A) Chardonnay b) Merlot c) Pinot Noir d) Grenache
The alcohol content of wine is generally in this range: a) 6-12% b) 15-22% c) 25-32% d) 42-48%
The literal translation of Pinot Noir is a) peanut flavor enjoyed at night b) dark pinecone-shaped clusters of grapes c) newly developed grapes from the Pinot region d) white wine
The Germ Theory is a theoretical basis for a method of combating disease. A) true b) false