Wine Production | Baamboozle - Baamboozle | The Most Fun Classroom Games!

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In Champagne Wine, the lees by a process called ____________.

Remuage.

What is "liquer de tirage" ?

A solution of wine, sugar and yeast added to a bottle of still base wine

Bacteria that perform malo-lactic fermentation.

Lactobacillus & Leuconostoc

The sugar level is measured measured in which units?

Brix

Yeast ferment sugar anaerobically to give which products?

Ethanol and CO2

What is ‘blue fining’ ?

Removal of metal ions is accomplished with potassium ferrocyanide known as ‘blue fining’

___________ contains the skins, pulp, seeds, and stems of the fruit.

Pomace

Which components gives wine a bitter flavour?

Tannins / Tannic acid

What is "lees" ?

The yeast sediment Is known as ‘lees’.

What is "dosage" and why is it added in Champagne production?

A mixture of sugar and wine called dosage is used to add sweetness.

Any one desirable property of wine yeast.

➢growth at the relatively high acidity (i.e., low pH) of grape juice; ➢resistance to high alcohol content (higher than 10%); ➢resistance to sulfite.

What is the pH of grape juice?

Acidic pH 3 - 4

Principal sugars in grapes

Glucose and Fructose

Grape juice is also called as

Must