,Inhoudsopgave
Basic knowledge............................................................................................ 3
Regions – Old world........................................................................................6
Regions New World........................................................................................7
Differences In general:.................................................................................................... 7
, Basic knowledge
Wine = fermented grape juice
Fortified wine = vertrerkte wijn zoals port
Grape plants grow the best in 30-40 latitudes (breedtegraden)
Grape components:
Stem
Pips = Tanin oil
Skin = colour, flavour and yeast - tanins
Grape juice = Sugar and fruit acids
Tanins dries out your mouth
Sugar + yeast --> alcohol, co2 and warmth
1% of alcohol = 17 grams of sugar per Liters
Dry wine = yeast ate more sugars then sweet wine
Red wine = fermented with the skin
Free run wine --> from the underneath of the vat
Pressed wine --> from the top of the vat
Rose =
Direct pressing / short macerating / blending
Sparkling wines =
Traditional (second fermentation in bottle) / tank method (second fermentation in the tank)
Champagne:
Chardonnay, pinot Meunier, pinot noir
A bit liquor and second fermentation.
Wine 9-13% fermentation
Sugar + yeast --> alcohol + co2 --> wine (10-15%)
Fortified wine 15-20% fortification (versterkt)
Sugar + yeast --> alcohol + co2 --> wine --> fortifies wine (15-20%)
Spirits 30-45% distillation
Basic product heating --> evaporation (-97%)
4 ways to make sweet wines:
Basic knowledge............................................................................................ 3
Regions – Old world........................................................................................6
Regions New World........................................................................................7
Differences In general:.................................................................................................... 7
, Basic knowledge
Wine = fermented grape juice
Fortified wine = vertrerkte wijn zoals port
Grape plants grow the best in 30-40 latitudes (breedtegraden)
Grape components:
Stem
Pips = Tanin oil
Skin = colour, flavour and yeast - tanins
Grape juice = Sugar and fruit acids
Tanins dries out your mouth
Sugar + yeast --> alcohol, co2 and warmth
1% of alcohol = 17 grams of sugar per Liters
Dry wine = yeast ate more sugars then sweet wine
Red wine = fermented with the skin
Free run wine --> from the underneath of the vat
Pressed wine --> from the top of the vat
Rose =
Direct pressing / short macerating / blending
Sparkling wines =
Traditional (second fermentation in bottle) / tank method (second fermentation in the tank)
Champagne:
Chardonnay, pinot Meunier, pinot noir
A bit liquor and second fermentation.
Wine 9-13% fermentation
Sugar + yeast --> alcohol + co2 --> wine (10-15%)
Fortified wine 15-20% fortification (versterkt)
Sugar + yeast --> alcohol + co2 --> wine --> fortifies wine (15-20%)
Spirits 30-45% distillation
Basic product heating --> evaporation (-97%)
4 ways to make sweet wines:
