Beer and Wine Production Overview
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Questions and Answers

What type of yeast is used in ales that contributes to fruity flavors?

  • Lager yeasts
  • Top-fermenting yeasts (correct)
  • Wild yeasts
  • Bottom-fermenting yeasts
  • Lagers produce a crisper tasting beer compared to ales.

    True

    What is the alcohol content range of fortified wine?

    19-22%

    Porters are a type of _____ known for their dark color.

    <p>ale</p> Signup and view all the answers

    Match the type of wine with its characteristic:

    <p>Red wine = Pigmented White wine = Not pigmented Dessert wine = 22% alcohol Sweet wine = Fermented</p> Signup and view all the answers

    During which step is the must optimized for TSS and pH?

    <p>Optimization</p> Signup and view all the answers

    Cold sterilization involves warming the fermented must.

    <p>False</p> Signup and view all the answers

    What compounds can be added during the blending and fining step to improve wine quality?

    <p>spices, extracts of aromatic plants, essential oils, fruit juices</p> Signup and view all the answers

    Study Notes

    Beer Types

    • Top-fermenting yeasts create esters and fruity aromas (apple, pear, etc.) in ales.
    • Lager yeasts ferment at lower temps, resulting in a crisp taste and inhibiting ester production.
    • Imperial lagers have the highest alcohol content.

    Porter

    • Porters are a type of ale with a dark color and roasted malt aroma.
    • Flavor can be fruity or dry, depending on the malt used.

    Wine Production

    • Step 1: Harvesting: Fruits/berries are harvested, skins removed for white wine, and coloring is extracted with steaming.

    • Step 3: Optimization: Must (fruit juice/must) optimized for TSS (total soluble solids) and pH. Potassium metabisulphite (KNS) may be added for antimicrobial, antioxidant, and antifungal action.

    • Step 4: Primary Fermentation: Must is inoculated with 2-10% of yeast for 3-5 days (red wine) or 7-14 days (white wine). Optimal temperatures are needed.

    • Step 6/7: Heat and Cold Sterilization/Secondary Fermentation: Fermentation continues with heat/cold sterilization to develop aroma compounds. The aroma may be volatile or non-volatile produced by chemical reactions between acids, sugars, alcohols, and phenolic compounds.

    • Step 9: Blending and Fining: Spices, aromatic extracts, fruit juices, etc are added. Tannins and particles are removed for clearer wine.

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    Related Documents

    Wine Production PDF

    Description

    This quiz covers the basics of beer types, including ales and porters, and outlines the key steps in wine production. Learn about fermentation processes, yeast types, and flavor profiles. Perfect for enthusiasts looking to deepen their understanding of brewing and winemaking.

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