Wine - Food Technology

HideShow resource information

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

Comments

No comments have yet been made

Similar Design & Technology resources:

See all Design & Technology resources »See all resources »