Basics Flashcards
1
Q
What is the amount of sugar in a wine for it to be considered dry
A
4 g/l
2
Q
Which is the molecule that can origin from hydrolysis of grape pectin?
A
methanol during alcoholic fermentation
3
Q
Malolactic fermentation is suggested when …
A
the concentration in malic acid makes the wine very sour
4
Q
The fining is provided …
A
to get tartrate, colloidal, microbial, and color stability
