HM421_Intro_to_Wine_LectureQues_smr2010

HM421_Intro_to_Wine_LectureQues_smr2010 - HM421

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Intro to Wine: Discussion Questions 1. What is wine? Result of processing and subsequently fermentation of juices from grapes 2. Table wine is designed to accompany food ___ and is the most common type of wine consumed in the U.S., making up over 90% of the market. 3. A table wine is a still __ wine, relatively _ dry __, with a moderate alcohol content (11-15%). 4. Brix ___ means the percentage of sugar by weight. 5. Define fermentation . The process whereby yeast convert the natural sugar into alcohol and carbon dioxide of grapes. 6. Acid ___ is a natural component of wine responsible for the zesty, refreshing qualities of wine. It also helps the wine to age. 7. _ Tannin __ is a compound derived from the skins, seeds, and stems of the grapes and from the barrels. 8. The first wine was probably made from _ dates ___ or other _ tree fruits ____ native to the region. 9. Both the Egyptians____ and _ Phoenicians ___ produced wines from grapevines that were specifically cultivated for that purpose. 10. Expansion of the Greek empire introduced wine and wine making to areas such as North Africa ___, _ Southwest France __, and much of the _ Italian_ ___ mainland. 11. The Greeks stores their wines in containers called _ Amphorae _____ 12. The Greeks created a deity _ Dionysas____, in honor of wine. 13. The Romans began the process of Trellising_ __ vines off the ground by training them to grow up a tree___, a practice that is still followed in parts of Italy and Portugal. 14.
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This note was uploaded on 09/19/2011 for the course HTM 421 taught by Professor Staff during the Summer '11 term at S.F. State.

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HM421_Intro_to_Wine_LectureQues_smr2010 - HM421

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