Drinks are on Emory

Few things in the world are more exciting than free alcoholic beverages, for a college student anyway. On June 10th, we ventured through the Barone Ricasoli vineyard and listened to the process of creating their superb wine. The Brolio Estate is a vast land of over 3,600 acres, most of which is wooded. Since Mike has already discussed the basic process of growing and harvesting the grapes, fermentation process and the actual testing, I will attempt to bring forth new information about the Barone Ricasoli vineyard.

The alcohol in wine is made through a fermentation process. This process starts with the sugar in grapes. As the grapes mature and grow, they produce grape sugar through photosynthesis, which turns carbon dioxide and water into sugar and oxygen.
6CO2 + 6H2O + UV light → C6H12O6 + 6O2
During the fermentation process, yeast breaks down the sugar to for ethyl alcohol and carbon dioxide gas. The rest of the process of wine making varies and involves different ways to store and give flavor to the wine, along with a process of minimizing the sediment in the wine from the grape skins and other particles.

After the wine tasting in the room with the French Oak barrels, I think most of us can confirm that their process is indeed legitimate and their quality of wine is very good, especially compared to what most of us have been consuming recently. I think everyone thoroughly enjoyed the experience and for that short amount of time, drinks were on Emory.