Wine 1.2

Sobre esta actividad

First steps in wine-making 2

Creada por

Rita Bandirali

Italia

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Top 10 resultados

#	Jugador	Acierto	tiempo
1	Paolo Beluti 17 de Noviembre de 2015	% 100	01:04
2	Natan Somenzi 30 de Septiembre de 2015	% 100	01:36
3	Anna Lubinati 27 de Septiembre de 2015	% 100	01:49
4	Alessandro Severgnini 30 de Septiembre de 2015	% 100	02:06
5	Daniel Peluchetti 30 de Septiembre de 2015	% 100	02:29
6	Elise Masciantonio 22 de Febrero de 2016	% 100	04:13
7	elisa trombetta 28 de Septiembre de 2015	% 85	02:03
8	Christian marchini 27 de Septiembre de 2015	% 71	02:39
9	Nicola Bonardi 30 de Septiembre de 2015	% 42	06:08
10	Andrea Bertoletti 30 de Septiembre de 2015	% 21	02:55

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Crear reto

Ajuste de reacciones quimicas

aurora martin

España

(27)

En esta actividad se deberan de ajustar las siguientes reacciones químicas
OPEN UP 4 - UNIT 3 GRAMMAR (Countable and uncountable nouns)

karen blixen

España

(22)

Repasamos la gramática de la unidad.
Uso de HA y A

Paula Bravo

España

(35)

Haz clic en A o HA que aparecen en la columna de la derecha, según corresponda en el texto.
Escribe las letras que faltan

deborah olano

Uruguay

(25)

Se debera completar la palabra,colocando las letras que faltan.
Past Simple

Miguel Angel

Colombia

(53)

Completa las frases con la forma correcta del verbo que se encuentra entre paréntesis.


Completar Frases Wine 1.2Versión en línea First steps in wine-making 2 por Rita Bandirali 1 growing sulphites filtered maturation racking aged poisoned lasting acquires dioxide lactic levels bubbles pasteurized SPARKLING WINES During fermentation carbon is produced ; in a number of sparkling wines this gas is retained to give the . Special alcohol - tolerant strains of yeast are used and residual sugar is involved in a secondary fermen - tation in the bottle . Champagne is the best sparkling wine as it has small , long - bubbles . Semi - sparkling wines , eg Mateus Rosè , are produced by a special fermentation , the malo - lactic fer - mentation . Malic acid is broken down , by certain bacteria , to give acid and liberate carbon dioxide . WINE - MAKING The yeast used for wine - making is a variety of the common yeast SACCHAROMYCES CEREVISIAE and has an ellipsoidal shape , hence s . cerevisiae var . ellipsoideus . The yeast individual characteristics when on different grapes indifferent areas , for example , the ability to produce more alcohol . The grapes are crushed and an active yeast culture fer - ments the sugars until either all the sugar is used ; the yeast is by high alcohol ; or addi - tional alcohol is added . Sometimes benzoates can be added to stop further fermentation . After fermentation , " " is carried out to separate the wine from the sediment , particularly dead yeast , which starts to break down . The wine maybe in casks or tanks for several months , or even years for heavy red wines . Red wines require a long period to break down their high content of tannin . After maturation , the wine is and stabilized by the addition of benzoate or . Crystals of salts of tartaric acid are often removed at this stage . Some wines are before bottling . During 1986 and 1987 some Austrian and German wines were found to be sweetened with an indus - trial solvent , diethylene glycol to give the appearance of a better wine .

Completar Frases

SPARKLING WINES
During fermentation carbon is produced ; in a number of sparkling wines this gas is retained to give the .
Special alcohol - tolerant strains of yeast are used and residual sugar is involved in a secondary fermen - tation in the bottle .
Champagne is the best sparkling wine as it has small , long - bubbles .
Semi - sparkling wines , eg Mateus Rosè , are produced by a special fermentation , the malo - lactic fer - mentation .
Malic acid is broken down , by certain bacteria , to give acid and liberate carbon dioxide .
WINE - MAKING
The yeast used for wine - making is a variety of the common yeast SACCHAROMYCES CEREVISIAE and has an ellipsoidal shape , hence s . cerevisiae var . ellipsoideus .
The yeast individual characteristics when on different grapes indifferent areas , for example , the ability to produce more alcohol . The grapes are crushed and an active yeast culture fer - ments the sugars until either all the sugar is used ; the yeast is by high alcohol ; or addi - tional alcohol is added . Sometimes benzoates can be added to stop further fermentation .
After fermentation , " " is carried out to separate the wine from the sediment , particularly dead yeast , which starts to break down .
The wine maybe in casks or tanks for several months , or even years for heavy red wines . Red wines require a long period to break down their high content of tannin .
After maturation , the wine is and stabilized by the addition of benzoate or .
Crystals of salts of tartaric acid are often removed at this stage .
Some wines are before bottling .
During 1986 and 1987 some Austrian and German wines were found to be sweetened with an indus - trial solvent , diethylene glycol to give the appearance of a better wine .

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Wine 1.2

Completar Frases

Sobre esta actividad

Creada por

Descarga la versión para jugar en papel

Top juegos

Completar Frases

Ajuste de reacciones quimicas

Completar Frases

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

Completar Frases

Uso de HA y A

Completar Frases

Escribe las letras que faltan

Completar Frases

Past Simple

Completar Frases

Wine 1.2Versión en línea

por Rita Bandirali

growing sulphites filtered maturation racking aged poisoned lasting acquires dioxide lactic levels bubbles pasteurized

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