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Wine 1.3

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Wine 1.3

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Created by

Rita Bandirali
Rita Bandirali
Italy

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Wine 1.3
 

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Wine 1.3Online version

Write down the new words.

by Rita Bandirali
1

dry alcohol ripen variety bloom carried black pulped sulphite darker suitable flesh longer sugars crushed starter remain anthocyanins out yeasts decreases inhibited formerly extraction skins occur

Grapes have been fermented by to make wine since at least 4000 B . C .
Although other fruits can be used to make wine , grape is the most .
Yeasts naturally on the surface of grapes as and will readily ferment the crushed grapes . Wine production , therefore , can be with the minimum of equipment . However , the enormous demand for consistent and high quality wines has led to elaborate procedures being developed .
The quality and characteristics of a wine depend on : of grape , climate , soil , method of manufac - ture and maturation .
GENERAL CHARACTERISTICS OF WINES
Colour
Red wines are produced from black grapes , eg Pinot noir , which are and fermented with the present . The pigment of the skins , mainly , is extracted and as alcohol is produced during fermentation this is ac - celerated . The the skins remain in the fermentation the the colour . The pulp is strained off and then fermentation proceeds to completion .

Rosé wines are produced in a similar way , but the skins only for about 24 hours before strain - ing .

White wines can be made from most grapes , even ones , as the of the grapes is seldom col - oured . The grapes are and the resulting pulp is hydraulically pressed ( this was done with the feet ) to separate juices from the pulp . A yeast culture is added to ferment the juice , which is often treated before to this with to kill 'wild' yeasts and bacteria .

Alcohol content and sweetness
Obviously , the of the juice are fermented to produce and in so doing the sweetness of the juice . If all the sugars are fermented , a wine results , and the alcohol content will be between 9 - 14% usually . In warmer climates the grapes will fully and contain more sugar , wich yeasts generally can only ferment up to about 14 or 15% alcohol before they are then killed by the alcohol .

 
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