Wine 1.2

À propos de cette activité

First steps in wine-making 2

Créé par

Rita Bandirali

Italy

Téléchargez la version pour jouer sur papier

Top 10 résultats

#	Jeux	Précision	temps
1	Paolo Beluti 17 Novembre 2015	% 100	01:04
2	Natan Somenzi 30 Septembre 2015	% 100	01:36
3	Anna Lubinati 27 Septembre 2015	% 100	01:49
4	Alessandro Severgnini 30 Septembre 2015	% 100	02:06
5	Daniel Peluchetti 30 Septembre 2015	% 100	02:29
6	Elise Masciantonio 22 Février 2016	% 100	04:13
7	elisa trombetta 28 Septembre 2015	% 85	02:03
8	Christian marchini 27 Septembre 2015	% 71	02:39
9	Nicola Bonardi 30 Septembre 2015	% 42	06:08
10	Andrea Bertoletti 30 Septembre 2015	% 21	02:55

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The Preamble

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COMPLETE THE LYRICS OF SONG

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Anatomy quiz

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Fill in the missing words in this quiz concerning the Anatomy page of the website. You should read through the passage provided, and click the word you think fits from the list at the side. If you ...
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Compléter Wine 1.2Version en ligne First steps in wine-making 2 par Rita Bandirali 1 aged poisoned filtered sulphites maturation levels lactic lasting racking pasteurized growing bubbles dioxide acquires SPARKLING WINES During fermentation carbon is produced ; in a number of sparkling wines this gas is retained to give the . Special alcohol - tolerant strains of yeast are used and residual sugar is involved in a secondary fermen - tation in the bottle . Champagne is the best sparkling wine as it has small , long - bubbles . Semi - sparkling wines , eg Mateus Rosè , are produced by a special fermentation , the malo - lactic fer - mentation . Malic acid is broken down , by certain bacteria , to give acid and liberate carbon dioxide . WINE - MAKING The yeast used for wine - making is a variety of the common yeast SACCHAROMYCES CEREVISIAE and has an ellipsoidal shape , hence s . cerevisiae var . ellipsoideus . The yeast individual characteristics when on different grapes indifferent areas , for example , the ability to produce more alcohol . The grapes are crushed and an active yeast culture fer - ments the sugars until either all the sugar is used ; the yeast is by high alcohol ; or addi - tional alcohol is added . Sometimes benzoates can be added to stop further fermentation . After fermentation , " " is carried out to separate the wine from the sediment , particularly dead yeast , which starts to break down . The wine maybe in casks or tanks for several months , or even years for heavy red wines . Red wines require a long period to break down their high content of tannin . After maturation , the wine is and stabilized by the addition of benzoate or . Crystals of salts of tartaric acid are often removed at this stage . Some wines are before bottling . During 1986 and 1987 some Austrian and German wines were found to be sweetened with an indus - trial solvent , diethylene glycol to give the appearance of a better wine .

Compléter

SPARKLING WINES
During fermentation carbon is produced ; in a number of sparkling wines this gas is retained to give the .
Special alcohol - tolerant strains of yeast are used and residual sugar is involved in a secondary fermen - tation in the bottle .
Champagne is the best sparkling wine as it has small , long - bubbles .
Semi - sparkling wines , eg Mateus Rosè , are produced by a special fermentation , the malo - lactic fer - mentation .
Malic acid is broken down , by certain bacteria , to give acid and liberate carbon dioxide .
WINE - MAKING
The yeast used for wine - making is a variety of the common yeast SACCHAROMYCES CEREVISIAE and has an ellipsoidal shape , hence s . cerevisiae var . ellipsoideus .
The yeast individual characteristics when on different grapes indifferent areas , for example , the ability to produce more alcohol . The grapes are crushed and an active yeast culture fer - ments the sugars until either all the sugar is used ; the yeast is by high alcohol ; or addi - tional alcohol is added . Sometimes benzoates can be added to stop further fermentation .
After fermentation , " " is carried out to separate the wine from the sediment , particularly dead yeast , which starts to break down .
The wine maybe in casks or tanks for several months , or even years for heavy red wines . Red wines require a long period to break down their high content of tannin .
After maturation , the wine is and stabilized by the addition of benzoate or .
Crystals of salts of tartaric acid are often removed at this stage .
Some wines are before bottling .
During 1986 and 1987 some Austrian and German wines were found to be sweetened with an indus - trial solvent , diethylene glycol to give the appearance of a better wine .

Vous pouvez intégrer le jeu dans un LMS compatible avec LTI 1.1 ou LTI 1.3 comme Canvas, Moodle ou Blackboard. Les scores seront ainsi automatiquement enregistrés dans le carnet de notes de la plateforme.

Wine 1.2

Compléter

À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

Top Jeux

Compléter

The Preamble

Compléter

COMPLETE THE LYRICS OF SONG

Compléter

Anatomy quiz

Compléter

FFA Creed Paragraph 3

Compléter

FFA Creed Paragraph #2

Compléter

Wine 1.2Version en ligne

par Rita Bandirali

aged poisoned filtered sulphites maturation levels lactic lasting racking pasteurized growing bubbles dioxide acquires

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