Wine Colors and Blending Techniques

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Which method of harvesting and pressing is more time consuming?

Machine harvesting and short maceration or hold in press

Hand harvesting and pressing whole bunches (correct)

What is an advantage of hand harvesting and pressing whole bunches?

Less stress on the grapes during harvesting (correct)

Faster than machine harvesting

What is a disadvantage of machine harvesting and short maceration or hold in press?

Requires a large, well-trained picking team

Requires an up-to-date, well-maintained machine and a skillful driver (correct)

What is an advantage of machine harvesting and short maceration or hold in press?

Significantly cheaper than hand harvesting Signup and view all the answers

What is the fermentation temperature range for preserving delicate primary fruit aromas in rosé production?

14°–18°C (57–64°F) Signup and view all the answers

What is the purpose of blocking malolactic conversion in rosé production?

To retain acidity and preserve primary fruit Signup and view all the answers

What is the recommended duration for storing rosé on the lees in stainless steel containers before bottling?

2-3 months Signup and view all the answers

What is an alternative option for fermenting rosé besides using ambient yeast?

Cultured yeast Signup and view all the answers

What is a common method for reducing the color of rosé wine if it is deeper than desired?

Fining the wine Signup and view all the answers

What is the majority option for selecting yeast in rosé fermentation?

Cultured yeast Signup and view all the answers

What is the main factor contributing to the pale color of most wines?

The low level of color in the skins of the common varieties Signup and view all the answers

What is the maximum percentage of white varieties allowed in the blend according to AOC regulations?

20% Signup and view all the answers

How are rosé wines typically made?

By direct pressing or short maceration on the skins Signup and view all the answers

What is the purpose of acidifying musts in rosé production?

To achieve a good balance between fruit and acidity Signup and view all the answers

What is the recommended temperature for chilling the fruit in rosé production?

4°C (39°F) Signup and view all the answers

What is the specialized press developed by Bucher Vaslin called?

Inertys® Signup and view all the answers

What is the main advantage of using white grapes in the blend for rosé production?

To reduce the alcohol level Signup and view all the answers

What is the common method for reducing the color of rosé wine if it is deeper than desired?

Direct pressing or short maceration on the skins Signup and view all the answers

What is the local variety of the region mentioned in the text?

Tibouren Signup and view all the answers

What is the main purpose of chilling the fruit in rosé production?

To reduce the rate of oxidation Signup and view all the answers