The conversion of raw food materials into finished fermented products is often considered to be one of the best examples of "value-added" processing. If this is the case, then perhaps no other process or product exemplifies this more than the fermentation of grapes into wine. To wit, consider the following: In October, 2004, at a wine auction in Los Angeles, a single bottle of Chateau d'Yquem 1847 (a Sauterne wine from the Bordeaux region in France) sold for $71,675, making it the most expensive bottle of wine ever sold in the world. At the same auction, two bottles of Cabernet from the Inglenook Winery in Napa Valley sold for $24,675 each (which was a record for a California wine). Although these wines are certainly the exception, high quality California wines still average nearly $30 per bottle.

Given these examples, one may assume that wine making must be a highly complicated process, involving sophisticated technologies. In fact, although wine manufacture does indeed rely heavily on modern microbiology and biochemistry, traditional techniques and tried and true manufacturing practices are still important, and in many cases, necessary to produce high quality products.Thus, wine making serves not only as an example of value-added processing, but also as an example of an ancient technology that has adopted twenty-first century science.

Brew Your Own Beer

Brew Your Own Beer

Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.

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