Commercial and fine wines or premium wines
Historically, wine has been produced for many years. They are classified depending on the type of grape and yeast used. Yeast is used to consume sugar present in grapes and converting them to ethanol and carbon dioxide. This article focuses in describing the major differences and similarities between commercial and fine wines. Alongside, it discusses their respective roles in the consumer markets using input, output and process consumer model. The people responsible for making this kind of wine are at the top of their field due to specialization and division of labor. This approach enables them to produce wines of good quality. iii. Ordinary, the winery is guaranteed to be consistently producing quality wine. Indeed, fine wine or premium wine is found in different parts of the world.
Most of the producers prefer using screw cap for wines regardless of the period it will last. The use of natural corks has been for long time declining due to their possibility of spoiling the wine. Fine wines are stored preferably for a few to several years under controlled temperature, humidity and other relevant factors. Surprisingly, the flavor of these wines develops as they age thus they benefit extremely from the aging process. Nevertheless, these wines have time limit for their aging process therefore, every producer is recommended to have knowledge on how much time he or she needs to age his or her fine wines. In order to deactivate the juice, the producers take the same grape juice and carry out pasteurization process.
Normally, the juice is much concentrated so as to remove water and then aseptically packaged and then transported to the winemaking stores. However, wine can be made from any juice with high sugar content but most of commercial wine produced are formed through fermentation of the available sugar in grapes. The basic stage of wine production is the fermentation stage, which is initiated by yeasts found on the grape skin naturally. It is important to note that the products of the fermentation process maybe erratic and unpalatable (Radovanović et al. Moreover, both of them undergo a fermentation process where yeast is applied to consume the available sugar in grapes. Consequently, this results to the production of carbon dioxide and ethanol, which are the components of a wine.
Both of the wines serve similar purposes regardless of their respective qualities for instance both of them can be used in churches. They also serve same uses in the body despite their varying costs which relatively determined by their individual components (Pan, Sumner, & Lapsley, 2019). The Differences between Fine and Premium Wines and Commercial Wines Perhaps, the major difference between the fine wines and commercial wines lies in the production process or production processes they undergo. On the other hand, commercial wines are handpicked thus only mature and the best grapes are chosen. They are picked wholesomely and therefore do not need any chemical sprayed on them. Doubtlessly, commercial wines tend to be produced in an easily accessible style. They are accompanied with lower tannin levels, lower level of acids and an average quantity of sugar to enhance easy quaffing.
They fruit they use are not of high quality. The various factors acting as inputs and outputs when using this model include; marketing efforts such as products, prices, places and promotions encountered by an organization. On the other hand, environmental efforts include; family, reference groups, culture, social class, which affects the decision process of a consumer. The input factors catalyze a consumer to determine his or her needs and ensure that he or she reach amicable decision after thorough evaluation of the factors (Bogers, Hadar & Bilberg, 2016). Process on the other hand pertains the purchasing process. A consumer of fine wine must undergo several stages including need recognition, awareness, evaluation and purchase in order to reach in a buying decision. Conclusion Generally, wines are alcoholic drinks made from grapes that have undergone fermentation process.
Yeast is used to consume the sugar within the grapes and later change it to ethanol and carbon dioxide and heat as a by-product. Wines produced are different depending on the kind of grapes and strains of yeasts used. These differences is due to the complex interactions between the biochemical development of the grape, the fermentation reaction and the production process. Different countries enact different appelations intended to define styles and quality of wines. Precipitation intensity under a warming climate is threatening some Italian premium wines. Science of The Total Environment, 685, 508-513. Diako, C. , McMahon, K. , Mattinson, S. , Grbin, P. R. & Jiranek, V. Chemical and sensory profiling of Shiraz wines co‐fermented with commercial non‐Saccharomyces inocula. Australian journal of grape and wine research, 24(2), 166-180.
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