After the harvest, ______________________ for primary fermentation.
- the grapes are taken to a winery
- the vineyard workers take the grapes to a winery
- are pressed
- press the grapes
and in the case of white wine,
- the skins are discarded.
- they discard the skins.
In the case of red wine, _______________in the fermentation process.
- the skins are used
- they use the skins
To start primary fermentation, ____________________to the pulp
- yeast may either be added
- they may either add yeast
or it may _____________________ naturally on the skins of the grapes.
- be occurred
_______________________________ during the process.
- The yeast converts most of the sugars in the grape juice into alcohol and carbon dioxide
- The sugars in the grape joice are converted into alcohol and carbone dioxide by the yeast
When this process is complete,
- the wine is pumped off into tanks.
- the winery workers pump the wine into tanks,
__________________ warm at this stage
- It has to be kept
- They have to keep it
- the remaining sugars are converted into alcohol and carbon dioxide
- the yeast converts the remaining sugars into alcohol and carbon dioxide.
The secondary fermentation stage is a bacterial fermentation process which
- converts malic acid to lactic acid.
- malic acid is converted into lactic acid.
- This decreases the acid in the wine and softens the taste.
- The acid in the wine is decreased and the taste is softened.
The time from harvest to drinking ___________________from a few months for Beaujolais nouveau wines, to over twenty years
- can vary
- can be varied
for those that ___________________ as vintage wine.
- will be sold
- the vineyard will sell
However, only about 10% of all red and 5% of white wine _________________ better after five years than after just one year.
- is tasted