6 - VEN 3 Lecture 6 Announcements: Upcoming Quiz: Tuesday,...

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VEN 3 Lecture 6 Announcements: Upcoming Quiz: Tuesday, April 19 th Previous Lecture: The previous lecture was about the first part of making table wines. The general processes, harvesting, crushing, fermenting, filtering, and bottling, was described. This is the continuation of that lecture. Making Table Wines Part II I. Making Red Wine A. Fermentation takes place before pressing B. Extraction is increased by heat (70-90 degrees F), ethanol, and time 1. Air contact is not a very big concern, because browning does not occur in red wines 2. Red wine also produces a dense cloud of CO2 that prevents air contact with the wine C. Color and tannin extraction 1. Controlled with skin contact with juice 2. Increased by higher alcohol, temperature, and time before pressing D. Cap Management 1. A “cap” of skins and seeds often floats to the top 2. Fermented wine must be mixed regularly to ensure good color extraction a. Punching down : pushing cap into wine b. Pumping over : wine is pumped from bottom of the tank, and sprayed
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6 - VEN 3 Lecture 6 Announcements: Upcoming Quiz: Tuesday,...

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