Aspects of wine and beer

Question 1

Making wine

10days

Answer 1

30 day two separate fermentation
10 days: entire grape crushed, during this time the color of the skin of the grapes will determine the color of the wine.
at the end of the 10 days they remove the grape skin, and press them again or use them in the production of wine vinegars.

Question 2

Making wine

20 days

Answer 2

at the end of the 10 days they remove the grape skin, and press them again or use them in the production of wine vinegars. All of the debris can fall to the bottom of the fermentation tanks at the end of the fermentation period its transfered from one tank to another. This is called Racking.

Question 3

Racking

Answer 3

Wine is transferred from one tank to another. This begins the aging process. The number of times the wine is Racked will greatly improve the quality of wine.

Question 4

Quality of wine depends on 4 things

Answer 4

1. the climate
2. the kind of grapes and the blending of their juices
3. the fermentation process
4. the aging and handling

Question 5

Dry wine

Answer 5

the yeast is allowed to convert all of the sugar before the fermentation process is stopped.

Question 6

Sweet wine

Answer 6

they stop the fermentation before all of the sugar has been converted

Question 7

Sparkling wine

Answer 7

add extra sugar to create higher CO2 content
2 methods Fermentation in sealed stainless steel container and bottled under water pressure
Take any regular wine and pump CO2 into it.

Question 8

White wine

Answer 8

is aged for 1 year to 18 months. Will lose quality beyond 5 years

Question 9

Red wine

Answer 9

can be aged for 5 years and can be improved if aged longer