Procces

Question 1

1

Answer 1

Typically, harvest takes place early in the morning. can be done mechanically or by hand

Question 2

2-Crushing and pressing

Answer 2

Press the grapes
The classic wooden (or steel стейил ) basket press pushes down on the grapes to squeeze the juice out of the skins, which are left behind to be composted

Question 3

3

Answer 3

3-fermentation The vast majority of the world’s white wine ferments in stainless-Стенлесс steel tanks. Some, notably-нотебли Chardonnay, may ferment in oak barrels.

Question 4

5wine filtration process

Answer 4

5-wines filteredфильтерд: During this period, the winemaker clarifies the wine by a variety of methods. Filtration works by passing the wine through a material that contains a series of very small holes (or “pores”) similar to a coffee filter.

Question 5

6

Answer 5

6-Bottling white wine: These finishing touches must be done with great care to maintain quality.

Question 6

Fermentation

Answer 6

Fermentation can be described as a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as a side-effect. The process reduces acidity in wine and also releases some carbon dioxide in the meantime.

Question 7

Distillation

Answer 7

The process of separating the component substances from a liquid mixture by selective evaporation and condensation

Question 8

4 Aging

Answer 8

White wines typically don’t age as long as red wines because they’re not fermented on their grape skins.Average Five to 15 years. Aging is the process of storing spirits (or wines) in barrels or stenlles steel tanks for a specific period of time

Question 9

Grape

Answer 9

Muscat 
Pinot blanc- Italy 
Semillion 
Savinghon blanc South Africa 
Pinot gris , Italy

Question 10

5

Answer 10

During this aging period, the yeast cells split open and spill into the solution imparting-импартинг complex, yeasty flavours to the Champagne. В течение этого периода выдержки дрожжевые клетки раскрываются и высыпаются в раствор, придавая шампанскому сложный дрожжевой вкус.