9 Let Loose the Juice!.pdf

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2019/3/24 9 Let Loose the Juice! 1/6 Dashboard ► My courses ► Geog of Wine sp19 ► Video lecture quizzes ► 9 Let Loose the Juice! Question 1 Not yet answered Points out of 1.00 Question 2 Not yet answered Points out of 1.00 Question 3 Not yet answered Points out of 1.00 For most red wines, the crushing and destuffing happens at the same time, usually as soon as the grapes get into the winery. Select one: True False What other minor advantage did the Professor point out of hand-picking over mechanical harvesting? Select one: a. Humans have a far smaller carbon footprint b. Humans can work in the rain c. Humans don’t require costly upgrades and mechanical work d. Humans can work on tough terrain, like in Germany e. 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 as you get them into the winery? Select one: a. We want to have the skins come in to contact with the juice for an extended period of time in order to extract a variety of stuff like colors and tannins. b. We don’t want to smash in the seeds c. We don’t want to smash in all the unwanted currently active microbiological activity d. We want to allow fermentation to be initiated without disruption e. We want to let the juice chill out for a bit to pick up more colors through oxidation
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2019/3/24 9 Let Loose the Juice! 2/6 Question 4 Not yet answered Points out of 1.00 Question 5 Not yet answered Points out of 1.00 Question 6 Not yet answered Points out of 1.00 Why do we typically remove the stalks from red wine grapes instead of leaving them in the juice/must?
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