Wine - Food Technology

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  • Wine
    • Red Wine
      • Made from black or red grapes
      • Crushed and skins retained
      • Yeast starter culture added
      • Fermented with skins
    • White Wine
      • Can be made from any grapes
      • Crushed and skins removed
      • Juice extraced
      • Fermentation of juice only
    • Rose
      • Similar to red
      • Skins left on for 24 hours then removed
    • Dry
      • All sugars ferment
      • Alcohol content 9-14%
    • Sweet
      • Warmer climates grapes fully ripen
      • Alcohol content 14-15%
      • Contain more sugar
    • Sparkling
      • Carbon dioxide produced
      • Gas is retained to give bubbles
      • Champagne is the best
      • Special alcohol tolerant yeast is used
    • Fortified
      • Spirit such as brandy added
      • Fortifies wine
    • Process
      • Grapes crushed and yeast starter culture added
      • Racking, to separate wine from sediment
      • Wine aged in tanks for several months
      • Red wines need longer maturation period to break down tennin content
      • Wine filtered + stabilised

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