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Summary managing wines

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Managing wines summary of the lectures provided by Brenda de Zwaan

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  • March 7, 2016
  • 5
  • 2015/2016
  • Summary
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Managing Wines Brenda de Zwaan

70% of the book must be studied for the test..

Alcohol Pro’s and Con’s
Protects against cardiovascular diseases Attacks the brain
Enjoyment, pleasure Liver diseases
alcoholism
Unborn child

Alcohol consumption
Acceptable:
Men: 2-3 units per day
Woman: 1-2 units per day
NO BINGE DRINKING!

The grape

Skin:
 Tannins
 Color
 Flavor
Pulp
 Sugar
 Fruits
 Acids
 Water
 Proteins
Stalks
 Tannins
Pips
 Bitter oils
 Tannins
Yeast
 On the skin


Wine making, the alcohol
fermentation

Sugar + yeast = alcohol + carbon dioxide

All sugars fermented? -> Dry wine
Fermentation stopped? -> sweet wine (filtering, sulpher, adding pure alcohol)

To create 1% alcohol: 17 gram sugar/ litre is needed.

, The making of rosé (always with red grapes)

Short maceration time
White wine production using red grapes (vin gris)
Saignée method (run off)


Workshop 2

Types of Climate
Continental climate: region surrounded by a large masses of land. This climate is
rather cool.

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