New Zealand 's Leading Wine Producing Area

Wine production involves the growing and harvesting of grapes in vineyards. The vines require specific environmental elements to be able to grow grapes suitable for winemaking. They require temperature between 10C-20C to produce the correct sugar composition through photosynthesis. In

Sugar and alcohol content are two basic, yet important quality factors of wines (Son and others 2009). Sugar and alcohol concentrations are vital components of wine that must be carefully monitored during the entire fermentation process. Common methods for determining alcohol concentration are: measuring boiling point, distillation and specific gravity, chemical oxidation, and gas-chromotography (Son and others 2009).

First, in alcohol beverages contains ethyl alcohol, or ethanol which, is produced during fermentation, in which yeast organisms break down plant sugars, yielding ethanol and carbon dioxide. Which are found in beers, ales, and wines also, they each add another ingredient to the mixer. As for hard liquor which, has a different process, which go further into distillation, alcohol vapers which are released from mash at high temperature then, mixed with water. However, acetaldehyde, a toxic chemical, which is converted to carbon dioxide and water, eventually excreted from the body.

Alcohol fermentation is the process of glucose being broken down by yeast (and some bacteria) to produce ethyl alcohol, CO2 and 2 ATP molecules. In lab, we first studied the effect that various concentrations of sucrose, the substrate, and temperature has on the rate of fermentation.

Virtually all of the grapes (99 percent) that go into making Kendall-Jackson 's wines come from two climatic zones in California, on land that stretches from Mendocino in the

Brewing: Beer brewing essentially involves the production of alcohol by the action of yeasts on plant materials such as barley, maize, sorghum, hops and rice. The yeast cells are capable of converting simple sugars into alcohol and carbon dioxide. However, most of the sugar present in plant materials is in the form of complex polysaccharides such as starch and cannot be readily utilised. Traditionally these nutrients are "released" by the process of malting whereby barley is allowed to partly germinate during which endogenous enzymes are released which degrade starch and protein to simple sugars and amino acids which can be utilised by the yeast cells. The malting process is a relatively expensive way of manufacturing enzymes and is not always easy to control.

1997). Ultimately, the yeast which are facultative fungal organisms provide enzymes that break down sugar molecules while releasing Ethanol and Carbon Dioxide as by-products through the exothermic reaction: C6H1206 --->2CH3CH2OH + 2CO2 + 115kj/mol. Winemakers will usually stop the fermentation process once a desired alcohol level is achieved however the fermentation can naturally stop after reaching a certain level of alcohol that subsequently becomes toxic to the yeast thus killing them (Smith, D. 2009). Once fermentation is over, many wines may display signs of turbidity or cloudiness. This is due to suspended particulates such as proteins, tannins, phenols or dead yeast cells that cause haziness in wine when not removed. These particles can precipitate out of the wine naturally under the influence of gravity however this is a lengthy process and those that want fast results rely on chemical clarification.

White wine is made by fermenting juice which is made by pressing crushed grapes to extract a juice; the skins are removed and play no further role. After the harvest, the grapes are taken into a winery and prepared for fermentation. At this stage. red wine making is separate from white wine making. The fermentation starts when a yeast culture grows and consumes the available sugar and turns it into alcohol. Red wines are typically fermented at warmer temperatures than white wines. Also, red wines are usually fermented until all the sugar is consumed, creating a dry wine.

Although, it is the yeasts present in wine that increase the alcoholic content, yeasts have a certain tolerance level of alcohol; and once this level is exceeded, the yeasts die and are no longer able to reproduce. Theoretical research has concluded that the tolerance level of yeasts is a 14% alcoholic content, any level higher than this would cause the yeasts to die off. The wines that were produced during the Investigation, had predicted alcohol levels of 12%, 14% and 18%. Therefore it was predicted that the 18% alcoholic wine, Wine C, would cause the yeasts to die off first and therefore the sugar level of the wine would no longer decrease. Through observing the table of results and graph 1, it can be seen that the experimental results justified these findings. It was found that Wine C’s sugar levels

Some other minor components are acids, which give the wine structure, sugars, mainly fructose and glucose, and phenolic compounds, which give the wine a unique flavor.

Wine is one of the most fascinating drinks among the European citizens. It is an alcoholic beverage prepared from the fermented grape juice. Grapes have the chemical property of carrying out fermentation without the utilization of sugars, enzymes or other nutrients. It is prepared fermenting the crushed grapes with the different types of yeast strains. Yeast consumes all the sugars present in grapes and converts them into alcohol. Different types of grapes and different strains of grapes are responsible for the production of different types of wines. Apples and berries are also utilized for the preparation of wines and the wines obtained are named after the name of the fruit like apple wine or elderberry wine or are popularly name as fruit

Globally, viticulture spatial patterns can be partly identified by a large new world grape growing increase. According to table 1.1 China has overtook the old world countries in grape growing at 14% globally, a large increase from China’s previous position in 2005. Although with this increase of grape growing in China new world countries still account for the largest area of vineyards. There are 7,519,000 million hectares of vineyards globally with Spain having the largest amount per country at 1.02 million as seen in

The study of wine making is known as Vinification. Traditional wine making process includes: i) harvesting fresh grapes; ii) crushing and pressing grapes to get grape must; iii) fermentation; iv) clarification to get rid of undesired residue; v) bottling to sell immediately or aging to sell later. Fermentation is the process during which introduces microorganism artificially. Fermentation usually consists of two steps, alcoholic fermentation (AF), which is assisted by yeast to create alcohol, and malolactic fermentation (MLF) which requires lactic acid bacteria (1). MLF turns malic acid into lactic acid and carbon dioxide (2). Fermentation is a well-controlled process, including yeast and bacteria selection, inoculation strategy and surrounding environment, which all play a crucial role in final wine’s characteristics, stability and quality, which affects its marketing value (3). Good wine has not only good taste and aroma, but also attractive color for people to admire. Furthermore, this process is related to customer’s health as fermentation changes the chemical components and nutrition components of the wine. Traditional fermentation is carried out by yeast’s AF first and bacteria’s MLF starts at the end of AF (1). My main paper takes another approach by co-inoculating both yeast and bacteria to let AF and MLF happens together to shorten overall fermentation time and test the fermentation dynamics and chemical composition of red wine. The commercial red wine for study in

New Zealand’s landscape is commonly identified by many people worldwide as being clean, fresh and pure. The rivers, lakes, wetlands and pastoral areas within New Zealand are all unique and allow life to flourish. However, over recent years, in some rural and urban areas, water quality has slowly become more and more polluted as the need to use land by many growing industries has intensified with one of New Zealand’s main land users being Dairy Farming. This is a huge part of New Zealand with dairy exports contributing $17.6 billion into the national economy in the previous season of 2013-2014. However, the problem that comes with having a higher population of cows than humans within New Zealand (4.9 million cows) is that the amount of waste that is deposited into the soils and waters is excessive. Even though nitrates and phosphates within the waste are essential for the nutrients of plants and soils, immense amounts can eventually be leaked through the soils or runoff into the streams, polluting the ground waters and rivers creating a vast problem environmentally, socially and economically. This issue summons huge conflict and controversy as contaminated rivers can cause numerous health issues and cultural distraught that comes with the steady increase of pollution within New Zealand’s waterways. However this doesn’t seem to be as much of an issue to many farmers and dairy industries as their farms create a large profit which seems to be their prioritized focus. Without

TOURISM GUIDE OF NEW ZEALAND TABLE OF CONTENTS Executive Summary ............................................................................................................................4 1. Introduction to New Zealand ...................................................................................................... 5 1.1 Geography.......................................................................................................................5 1.2 Demography.................................................................................................................... 7 2.