component they can get More talking about the red grapes Some red skin grape do

Component they can get more talking about the red

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component they can get) - More talking about the red grapes - Some red skin grape – do not get that dark naturally (Pinot Noir) – achieve its max color earlier in the season x Cab sauvignon, Zinfandel, Syrah gets very dark - Condensation of the grape skin color differences - Green grapes – Chardonnay, Riesling, Sauv blanc ripen sooner as don’t have to wait on color - - less tannins, tannic structure - - more malic acid (“the green apple bite”, the sharp flavor in the mouth) – maintain more of it - - shorten growing season, cooler climates (can grow them in hot climates but typically cooler bc they are better suited to it) - red grapes - cab, Merlot, Pinot Noir - - ripen later, as have to wait on color - - more tannins, tannic structure (like black tea) - - more tartaric (the mouth pucker), less malic acid - - longer growing season, hotter climates
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- - Letting pinot noir sit longer – might get more sugar but also lose more acids than you want – get picked earlier - acids: - tartaric – the most important in wine due to the prominent role it plays in maintain the chemical stability of the wine and its color and in influencing the taste of the finished wine (preservative) reds usually last longer - concentration varies depending on grape variety, the soil content of the vineyard, and growing season - Pala Mino – great southern Spain – high tartaric acids, very intense acidity (white) - Tartaric acid – sometimes crystals – when pulled out cork – little crystlas, - wine was not stabilized right but still totally drinkable - Tartaric – spine of the wine – holds stuff in place (wrong levels – wine wont be as fun and wont be stable) – levels should be maintained throughout the season - Malic acid = one of the principal organic acids found in wine grapes, it is found in nearly every fruit and berry plant, most often associated with green apples, the flavor it most readily projects in wine – levels in grape berries are at their peak just before veraison, then degrade rapidly (faster in hotter areas)
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