lecture 5 part 2

lecture 5 part 2 - VEN 3 Lecture 5 2. Squeeze stages: a....

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VEN 3 Lecture 5 2. Squeeze stages: a. Free Run – just gravity, low in tannins, highest quality b. Press Fraction – more pressure is applied c. Hard Press – very tannic 3. Pomace : the remaining skins and seeds that remain after pressing 4. 1 ton of grapes typically yields 140-190 gallons of juice a. Red grapes yield more because they are pressed harder and pressed after fermentation, when liquid is easier to be removed C. Types of Presses 1. Basket press : traditional press a. fruit is pushed between two baskets and the juice runs between the slats and is collected 2. Membrane press : most widely used today a. Air pressure is used to push grapes against a rubber lining b. Very efficient and gentle c. Typically all press fractions from a membrane press are of better quality IV. Settling and Fermentation A. Settling 1. Solid material (lees) sinks to the bottom of the container a. Lees consists of fruit solids, leaves, and dead yeast B. Racking 1. Juice is then transferred from the solid material (lees)
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This note was uploaded on 01/25/2012 for the course VEN VEN 003 taught by Professor Waterhouse during the Spring '09 term at UC Davis.

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lecture 5 part 2 - VEN 3 Lecture 5 2. Squeeze stages: a....

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