Fermentation - red wines

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Fill the gaps

Creada por

Rita Bandirali

Italia

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#	Jugador	Acierto	tiempo
1	alice geroli 1 de Febrero de 2015	% 100	03:48
2	David Rancati 1 de Febrero de 2015	% 73	02:57
3	Malakia Nghuumbwa 5 de Junio de 2015	% 2	00:59

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Completar Frases Fermentation - red winesVersión en línea Fill the gaps por Rita Bandirali 1 removed insulating rimontaggio bodied extracted wood follatura 'extended ageing days CO2 paddle tank dry 'autofermenter' bottom higher weeks cap microbes Vinomatic barrel rotary During red wine fermentation , a mass of skin debris called the floats to the surface , carried there by bubbles of . lf allowed to remain suspended , this cap will overheat and out , thus minimising extraction of colour ( especially ) and flavour components . A dried cap also becomes a repository for undesirable such as acetic acid bacteria . lf the skin cap remains intact for too long , it has an effect and creates temperature stratification in the fermenting . The temperature in the centre of the skins may be 10°C than the wine below it . Various methods exist for re - suspending cap material in the fermenting wine ; the simplest way is to physically 'punch' it back down into the liquid with a , something that can only be carried out in open fermenters . In Italian this method is called . Alternatively , wine can be pumped from the of the tank and discharged over the top of the cap ( called 'pumping - over' ) , thus irrigating and dispersing it . Various means of irrigation have been devised , the Ducellier system ( also known as the ) probably being the most useful . In Italian this method is called . Some wineries fit boards inside their tanks , which prevent the skins from floating to the top . Finally , there are now fermenters , which contain a system of internal vanes and revolve slowly about their long axis , thus ensuring thorough contact between skins and wine . Notable examples are the Rototank and the fermenter . The free - run wine will be from the fermentation vat when the required amounts of colour , flavour and tannin have been . The timing can vary from 2 to 3 post - fermentation , according to wine style . Some wineries leave the wine in prolonged contact with skins after fermentation has been completed , usually for a period of 2 or 3 weeks . This practice , which was a characteristic of Bordeaux wines , is called maceration' ; wines produced in this way have a better capability . With red wines , practicalities demand that they be almost completely fermented in tank ( to ensure appropriate extraction of colour and tannin from the skins ) before being transferred into a for the completion of fermentation . Any full - red wine can benefit from at least partial barrel fermentation , as the contribution of to the character of red wine is very important .

Completar Frases

Fermentation - red winesVersión en línea

Fill the gaps

removed insulating rimontaggio bodied extracted wood follatura 'extended ageing days CO2 paddle tank dry 'autofermenter' bottom higher weeks cap microbes Vinomatic barrel rotary

During red wine fermentation , a mass of skin debris called the floats to the surface , carried there by bubbles of . lf allowed to remain suspended , this cap will overheat and out , thus minimising extraction of colour ( especially ) and flavour components . A dried cap also becomes a repository for undesirable such as acetic acid bacteria .
lf the skin cap remains intact for too long , it has an effect and creates temperature stratification in the fermenting . The temperature in the centre of the skins may be 10°C than the wine below it .

Various methods exist for re - suspending cap material in the fermenting wine ; the simplest way is to physically 'punch' it back down into the liquid with a , something that can only be carried out in open fermenters . In Italian this method is called .
Alternatively , wine can be pumped from the of the tank and discharged over the top of the cap ( called 'pumping - over' ) , thus irrigating and dispersing it . Various means of irrigation have been devised , the Ducellier system ( also known as the ) probably being the most useful . In Italian this method is called .
Some wineries fit boards inside their tanks , which prevent the skins from floating to the top . Finally , there are now fermenters , which contain a system of internal vanes and revolve slowly about their long axis , thus ensuring thorough contact between skins and wine . Notable examples are the Rototank and the fermenter .
The free - run wine will be from the fermentation vat when the required amounts of colour , flavour and tannin have been . The timing can vary from 2 to 3 post - fermentation , according to wine style .
Some wineries leave the wine in prolonged contact with skins after fermentation has been completed , usually for a period of 2 or 3 weeks . This practice , which was a characteristic of Bordeaux wines , is called maceration' ; wines produced in this way have a better capability .
With red wines , practicalities demand that they be almost completely fermented in tank ( to ensure appropriate extraction of colour and tannin from the skins ) before being transferred into a for the completion of fermentation . Any full - red wine can benefit from at least partial barrel fermentation , as the contribution of to the character of red wine is very important .

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Fermentation - red wines

Completar Frases

Sobre esta actividad

Creada por

Descarga la versión para jugar en papel

Top juegos

Completar Frases

Ajuste de reacciones quimicas

Completar Frases

Escribe las letras que faltan

Completar Frases

Uso de HA y A

Completar Frases

Past Simple

Completar Frases

OPEN UP 4 - UNIT 3 GRAMMAR (Countable and uncountable nouns)

Completar Frases

Fermentation - red winesVersión en línea

por Rita Bandirali

removed insulating rimontaggio bodied extracted wood follatura 'extended ageing days CO2 paddle tank dry 'autofermenter' bottom higher weeks cap microbes Vinomatic barrel rotary

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