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2019/3/249 Let Loose the Juice!1/6Dashboard ► My courses ► Geog of Wine sp19 ► Video lecture quizzes ► 9 Let Loose the Juice!Question 1Not yet answeredPoints out of 1.00Question 2Not yet answeredPoints out of 1.00Question 3Not yet answeredPoints out of 1.00For most red wines, the crushing and destuffing happens at the same time, usually assoon as the grapes get into the winery.Select one:TrueFalseWhat other minor advantage did the Professor point out of hand-picking overmechanical harvesting?Select one:a. Humans have a far smaller carbon footprintb. Humans can work in the rainc. Humans don’t require costly upgrades and mechanical workd. Humans can work on tough terrain, like in Germanye. A well-oiled team can pick just as fast as mechanical harvesters.Why don’t you immediately press the red grape juice out of the red grapes as soon asyou get them into the winery?Select one:a. We want to have the skins come in to contact with the juice for an extendedperiod of time in order to extract a variety of stuff like colors and tannins.b. We don’t want to smash in the seedsc. We don’t want to smash in all the unwanted currently active microbiologicalactivityd. We want to allow fermentation to be initiated without disruptione. We want to let the juice chill out for a bit to pick up more colors throughoxidation
2019/3/249 Let Loose the Juice!2/6Question 4Not yet answeredPoints out of 1.00Question 5Not yet answeredPoints out of 1.00Question 6Not yet answeredPoints out of 1.00Why do we typically remove the stalks from red wine grapes instead of leaving themin the juice/must?