how to make wine
|
|
Yield (Wine) $78.07 High Quality Content by WIKIPEDIA articles In viticulture, the yield is a measure of the amount of grapes or wine that is produced per unit surface of vineyard, and is therefore a type of crop yield. Two different types of yield measures are commonly used, mass of grapes per vineyard surface, or volume of wine per vineyard surface. The yield is often seen as a quality factor, with lower yields associated with wines with more concentrated flavours, and the maximum allowed yield is therefore regulated for many wine appellations. In most of Europe, yield is measured in hectoliter per hectare, i.e., by the volume of wine. In most of the New World, yield is measured in ton per acres, i.e., by mass of grapes. Measures in ton or kilogram per hectare are also seen. Due to differing winemaking procedures for different styles of wine, and different properties of different grape varieties, the amount of wine produced from a unit mass of grapes varies. It is therefore not possible to make an exact conversion between these units. Author: Surhone, Lambert M./ Tennoe, Mariam T./ Henssonow, Susan F. Binding Type: Paperback Number of Pages: 120 Publication Date: 2010/08/25 Language: English Dimensions: 6.00 x 9.02 x 0.28 inches |
|
|
Sugars in Wine $78.07 High Quality Content by WIKIPEDIA articles The sugars in wine grapes are what make winemaking possible. During the process of fermentation, sugars are broken down and converted by yeasts into ethanol alcohol and carbon dioxide. Grapes accumulate sugars as they grow on the grapevine through the translocation of sucrose molecules that are produced by photosynthesis from the leaves. During ripening the sucrose molecules are hydrolyzed (inverted) by the enzyme invertase into glucose and fructose. By the time of harvest, between 1525 of the grape will be composed of simple sugars. Both glucose and fructose are sixcarbon sugars but three, four, five and sevencarbon sugars are also present in the grape. Not all sugars are fermentable with sugars like the fivecarbon arabinose, rhamnose and xylose still being present in the wine after fermentation. Author: Surhone, Lambert M./ Timpledon, Miriam T./ Marseken, Susan F. Binding Type: Paperback Number of Pages: 112 Publication Date: 2010/07/11 Language: English Dimensions: 6.00 x 9.02 x 0.27 inches |
