Wine - Food Technology 3.0 / 5 based on 1 rating ? Design & TechnologyA2/A-levelEdexcel Created by: Lucy WhiteCreated on: 03-06-13 16:06 Red Wine Red or black grapes used Crushed and skins retained Yeat starter culture added Fermented with skins on 1 of 6 Rose Same as red wine Skins retained for 24 hours then removed 2 of 6 White Wine Any grape can be used Crushed and skins removed Juice extracted Fermentation of juice only 3 of 6 Dry and Sweet Dry - all sugars ferment, alcohol content 9-14% Sweet - warmer climate grapes fully ripened, contain more sugar, alcohol content 14-15% 4 of 6 Fortified and Sparkling Fortified - spirit added for example brandy which fortifies the wine, alcohol content 17-21% Sparkling - Carbon dioxide produced, gas is retained to give bubbles, special alcohol tolerant yeast used, champagne is best 5 of 6 Process Grapes crushed and yeast starter added Racking - to separate wine from sediment Wine aged in tanks for several months Red wines for longer because of thier high tennin content Wine filtered and stabilised Sometimes pasteurised 6 of 6
"In relation to a product you have used, discuss how the designer has addressed environmental and technological challenges" 3.0 / 5 based on 1 rating
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