Video 10.docx - Video 10 - - Series of small vinettes –...

This preview shows page 1 - 2 out of 5 pages.

Video 10-Series of small vinettes – very specific fermentation optionsvariety of wine-You can do them, not do them at all, do little/a lotradically influence the final product-Must = a slurry of fresh pressed grape juice that also contains the skins, seeds, stems of the fruit-We want to slow down the microbiological activity as much as possible – only so manyfermentation barrels – fruits can be chilled and refrigerated before fermentation-After crushing/destemming/pressing you may want to chill your must/juice to settle it downeven more – rest-Cooling down – slows the oxidation process for whites, allows more skin contact time for reds(all about how much skin contact)-Viticultural porn-White/pink/red/orange wine – maceration – how long skin contact = where the phenolicmaterials of the grape (tannins, coloring agents and flavor compounds) – are leached form thegrape skins, seeds and stems into the juice/must-Other products do that too-

Upload your study docs or become a

Course Hero member to access this document

Upload your study docs or become a

Course Hero member to access this document

End of preview. Want to read all 5 pages?

Upload your study docs or become a

Course Hero member to access this document

Term
Spring
Professor
BOYER
Tags
Grape

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture