making homemade table wines.

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Instructions, read the article and answer the question!!!!!

Read the guides to making homemade table wines.  This document can be found on the pages following this sheet. The document was published by the UC Davis Department of Viticulture

Answer the following questions:

Red Wines
1)    Why is it necessary to remove all stems from the must?
2)    What is a practical (and inexpensive) option for a fermenting vessel suggested by the guide?
3)    After what concentration of sulfites should you add the warning “contains sulfites” if you plan on selling your homemade wine?
4)    What concentration of sulfites is suggested for mildew-free grapes?
5)    How much K2S2O5 should you buy at once?
6)    What 2 strains of yeast are commonly used in making red table wines, and where can you find them?
7)    How many nonsugar solids are estimated to be in must?
8)    At what temperature (in Fahrenheit) is fermentation in danger of developing “cooked” flavors?
9)    How can you cool a fermenting vat of red wine?
10)    What is the most expensive piece of equipment needed in homemade wine making?
11)    Bacteria from what genus (hint: it’s in italics) are used in malolactic fermentation?
12)    What is a simple solution to prevent sucking up lees during racking?
13)    How often should wine in new oak barrels be tasted?
14)    If you cannot afford new wine barrels but you want the benefit of oak aging, what is a good alternative?
15)    Why should sulfite be adjusted at bottling?

White Wines
16)    In terms of order of steps, how is white winemaking different from making reds?
17)    Why is pressing white grapes considered more difficult than pressing red wine grapes?
18)    What is “free-run” juice?  How is it different from “light-press” juice?
19)    What equipment is used in white wine fermentation that isn’t used in red wine fermentation? Hint: The equipment is mentioned here but isn’t mentioned in making red wine.
20)    In terms of juice quality, what is a bigger concern in making white wines than red?
21)    What can you do in white wine juice prior to adding yeast to remove sulfur?
22)    After the initial racking (i.e. immediately after fermentation), how many more times should white wine usually be racked?
23)    Why are white wines not aged very long?
24)    What 2 varietals are possible exceptions to 24)?
25)    What is the minimum amount of time after bottling that a white wine is expected to be ready to drink?

When you are done, save the document as a .pdf file or a .docx file.  After that, mail the document to me via Dropbox.




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