I love Chemistry, Chemistry loves me, we are happy family!

Wednesday, 27 February 2013

Wine a bit , You will feel better ?!

What is wine ??

Do you try drinking wine before?
In pubs, bars, party or celebration...
What feeling you feel after drinking it?
Must be very excited and your face turned red ~!

Wine is an alcoholic beverage made from fermented grapes or other fruits.

Today, an enormous variety of wines are available!

In, the production of all wine, chemistry is important!!

The natural chemical balance of grapes lets them ferment without the addition of any nutrients.

It is converted to alcohol when the yeasts consumed the sugars in the grapes.

''Wine cheers the sad, revives the old, inspires the young, make weariness forget his toil.''

Wine Grape

Composition of grape

The quality of the wine is determined by the composition of grape.

In general, grapes consist of clear juice(80%), skins(8%), seeds(4.5%), pulp(4.5%) and stem(3%)

In terms of chemical component, the constituents of grapes are carbohydrates, water, alcohol, aldehyde,

organic acids, phenolic, nitrogenous, and minerals.

CARBOHYDRATES

Carbohydrates are molecules with the general formula of C_x(H₂O)_x

and sugars are a sub-group of carbohydrates.

Sugars are sweet-tasting, water soluble and good energy sources.

The most important sugars in grape juice are the two six-carbon sugars glucose and fructose

These are the sugars that make the juice sweet and are fermented to alcohol by the yeast.

ORGANIC ACIDS
Three main organic acids found in grapes :
i) malic acid

ii) tartaric acid

iii) citric acid

The acids give the juice its acidity
They also act as an effective buffer in order to maintain a stable pH at around 3.2-3.3
And contribute to the flavour balance of the juice and wine,
resulting the sharp acidity.

PHENOLICS
These compound contributes to the bitterness of the grapes and wine
Besides that, they also responsible for most of the colour
There are 6 main classes of phenolics found in grapes :
i)catechins

ii)procyanidins

iii)anthocyanins

iv)flavonols

v)hydroxycinnamates

vi)hydrobenzoates

The difference types of phenolics will result in red and white wines.
hydroxycinnamates and hydrobenzoates occur in the flesh of the berry
and so occur in both red and white wines

AROMA COMPOUNDS
Actually, the character of the wine is provided by the volatile aroma compounds.
The most important volatiles in the grape are monoterpenes.
They give a range of smells ranging from floral or fruity to resinous or solvent effects
Monoterpenes exists in 2 forms :
i) free volatile form
Examples :
Citronell

α-Terpineol

Geraniol

Linalool

ii)bound glycosides
they are not responsible to the aroma as they are not volatile
they hydrolysed slowly in the acid conditions of the wine and contribute volatiles as the wine ages
During process of aging, they also converted to other more complex volatiles
For examples :TDN and Vanillin
1,1,6-Trimethyl-1,2-dihydro napthalene (TDN)

Vanilin

ESTERS

Ester also responsible to the wine aroma.

For instance ethyl acetate and hexyl acetate

Formed from interactions between the alcohols and acetic acid

Ethyl acetate

hexyl acetate

VITAMINS

They are present in very low level but they do contain some vitamins in large enough concentrations for human nutrition.

Vitamins that present in grape are inositol, nicotinamide, pantothenate, pyroxine, riboflavin and cobalamin

The Wine Manufacturing process

STEP 1 : Harvesting

STEP 2 :Crushing and destemming

STEP 3 : Juice preparation

STEP 4 : Fermentation

STEP 5 : Purification

In a nutshell , making good wine is a skill and it needs some complicated process! Fine wine is an art, Wine is also inspiring and adds greatly to the joy of living :)

WE LOVE MILKS !!!!!

Girls like us always wish to have a good figure and also a good health at the same time

That is why our life wouldn't be complete without ...

MILK ! :D

Milk is a common drink you can see on the racks in a supermarket

Ingredients : milk solids, fresh milk, permitted stabilisers and emulsifiers, milk calcium, Vitamin C, Permitted flavouring, Vitamin E, Lactase, Nicotinamide, Calcium-D-Pantothenate(Vitamin B5), Pyridoxine (Vitamin B6), Thiamine (Vitamin B1), Vitamin A, Vitamin K and Vitamin D3

Stabilisers and emulsifiers are food addictive.

Fat separation and sedimentation?!!

This problem could be a threat in the milk production in order to maintain a longer shelf life…

Emulsifiers and stabilisers are used to maintain consistent texture and to prevent the separation of ingredients. Emulsifiers make water and butterfat globules mix together evenly since milk is an emulsion of butterfat globules within a water-based fluid.

Why does milk taste sooooo good? It is due to the presence of stabilisers in it which gives milk good texture and mouthfeel !

Lactase is an enzyme which is essential to the complete digestion of whole milk. It is the result of the combination between galactose and glucose....

Lactase breaks down lactose, a complex sugar which gives milk its sweetness. Lactose intolerance, is a disease which is a person who is inability to digest lactose.

Lactose-free milk is one of the dietary options available for lactose intolerant individuals who wish to continue consuming dairy products. Lactose-free milk and regular milk have the same nutritional values.

Nicotinamide riboside (NR) ingredient found naturally in milk stimulates the SIRT1 gene (similar to a vitamin B compound), which helps boost the metabolism. Also helps to tackle obesity, as it prevents weight gain by burning fat in the body

WOW!!! Besides, there are plenty of vitamins in the milk !

As you can see, there are Vitamin A, C, E, K, B1, B5, B6, D3!

In the milk shown above, HL Milk contains 9 Vitamins !

It helps you in your body's calcium absorption and improve your bone strength!

If you don't wish to be like the old man above when you are elder,

then DRINK MORE MILKS FROM NOW! :P

What's makes it so colourful?!

We are surrounded by rich diversity of colour everyday in our daily life

We all like to wear colourful clothes whether a special occasion or daily wear.

It's always nice to add a little colour in our lives!

Do you think before if our world are only black and white ???

Clothes, rainbow , flowers , foods only remain black and white.

What kind of life will be?

Hence, colours are very important.

WHAT ARE DYES ?

Dyes are the organic substances that are responsible for turning plain cloth into the colourful garments

that we wear everyday…

Dye molecules are unique.

Each is shaped differently so that it absorbs light in a different way.

Often a third molecule is added to a dye

This acts as a bond between the dye molecule and the molecule of the fabric that the dye is being applied on

SYNTHETIC DYES

Nowadays, there are variety of synthetic acids in used

Today, synthetic dyes are classified by how they are used to dye fabrics

1. ACID DYES

An acid dye is a dye with chemically a sodium salt of a sulphuric, carboxylic

or phenol organic acid.

Acid dyes are highly reactive water soluble dyes that are used to colour fabrics

like silk, wool and nylon.

It possesses affinity for amphoteric fibers while lacking direct dyes' affinity

for cellulose fibers

When dyeing, ionic bonding with fiber cationic sites accounts for fixation of

coloured anion in the dyed material.
Acids are added to dyeing baths to increase the number of
protonated amino-groups in fibers.
Acid dyes usually have a sulfo or carboxy group on the molecule making them
soluble in water
Water is the medium in which dyeing takes place.

Most acid dyes are related in basic structure to the following types :

Anthraquinone type

Many blue dyes have this structure as their basic shape

Azo dyes
The structure of azo dyes is based on azobenzene, Ph-N=N-Ph

Mainly used in the dyeing of cotton (cellulose) fibers

most are red in color

Triphenylmethane

There are many yellow and green dyes commercially applied to fibers

2.BASIC DYES

Basic dyes are water-soluble cationic dyes that are mainly applied to acrylic fibers , some use for wool and silk.

Basic dyes possess cationic functional groups such as -NR₃⁺ or =NR₂⁺

Basic dyes are used with acetic acid to help uptake of the dye onto the fiber.

Basic dyes perform poorly on natural fibres, but work very well on acrylics!!

Below is one of the examples for the basic dyes

3. DISPERSE DYES

Disperse Dyes are only water insoluble dyes dyeing polyester and acetate fibers.

A disperse dye molecule is based on azobenzene

(as Disperse Red 1 or Disperse Orange 37)

The general structure of disperse dyes is small, planar and non-ionic

with attached poar functional groups like nitro, amine, hydroxyl, etc.

The shape makes it easier for the dye to slide between the tightly-packed polymer chains,

and affect the colour of the dye.

Let shows you the example of disperse dye --------- DISPERSE BLUE 28

SYNTHETIC DYES quickly replaced the traditional natural dyes.
They cost less and offered a vast range of new colour !!!!

So now are you understand about DYES ?