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Repaso de enología

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Repaso de enología

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Realiza esta actividad para reforzar tus conocimientos

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About Fill in the Blanks
enología
clasificación de aromas
vinos
15 times made

Created by

ivonne rocha valdes
ivonne rocha valdes
Mexico

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Repaso de enología Online version

Realiza esta actividad para reforzar tus conocimientos

by ivonne rocha valdes
1

secundarios uvas terciaros frutas primarios mantequilla pan Secundarios barrica Primarios Terciarios

Los aromas se clasifican en tres : , y
? propios de las , depende de la composición química , cepa , mezcla de cepas , momento de la cosecha , clima , terreno . Generalmente abarcan aromas de ; manzanas , piña , hierbas , pasto , fresas , etc .
? se dan en la fermentación alcohólica y maloláctica . Depende del proceso que le dé el enólogo a la vid y el mosto . Si usa tanques de acero , barricas . Estos aromas pueden ser de : café , , crema , , levadura , etc .
? se desarrollan en botella en ausencia de oxígeno o en la por la oxidación ( crianza ) , presentes después de años de evolución aprox 4 . generalmente abarcan aromas de frutos secos , pasas , ciruela pasa , hongos frescos y secos a estos aromas se les conoce como BOUQUET ; los vinos jóvenes no lo tienen pues no tienen ningún proceso de guarda y no todos los que tienen guarda tienen bouquet .

 
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