(76q) A West Point Pinot Noir | AIChE

(76q) A West Point Pinot Noir

Authors 

Bozic, R. G. - Presenter, United States Military Academy



    The first West Point Chemical Engineering Cadet Winemaking experience was planned, developed, and executed in order to increase interest and educate chemical engineering majors, prospective students, and parents about chemical engineering.  Inspired by the beer brewing operations in the Kicking Mule Brewing Company, the brewing section of the cadet AIChE club, and the book by George M. Taber, Judgment of Paris about the 1976 Paris wine tasting, members of Kicking Mule embarked on a wine making venture in January 2013.  After 4 successful years of brewing beer for the cadet senior club on West Point and based on research, discussion with venders, and lessons learned from chemical engineering classes, the Kicking Mule Brewing Company purchased wine making equipment and supplies and made a ~13 vol% alcohol Pinot Noir wine.  The process was scaled to approximately twenty kilograms (i.e. in this case ~44lbs) of de-stemmed Pinot Noir grapes from Lodi, CA grapes and 5 grams of Bourgovin RC 212 (Saccaromyces cereviciae) yeast in a 5 gallon primary reaction vessel based on available supplies and cost.  After 11 days of the oxic fermentation, the must was pressed using a “3 bucket” press system developed in part by one of the cadets, and the wine transferred to the secondary anoxic vessel.  After a total of 72 days, the wine was siphoned, sulfites were added, and 10 ea bottles of red wine produced.  A shorter than typical aging period was used in order to ensure student involvement in examination all parts of the process in a single semester.  Special emphasis was placed on chemical engineering and chemistry of each step this wine making process. Cadets also learned about the economics of the process.  At a 6% interest rate over 10 periods, in this case months to match the academic year, a $22.62 annuity, was calculated using the capital-recovery factor with all supplies and equipment for this project costing $166.45.  This project was a highlight in a multi-year successful venture into brewing for the AIChE club and has also contributed to a responsible atmosphere surrounding alcoholic beverages at the Academy for all those involved.