and answer the following questions: 1. Where does red wine get its colour? Skin fermentation 2. What is must and what does it contain? Freshly prest grape juice 3. What is the proper time to pick the grapes? Acid and sugar level are on peack levels 4. How do under and over ripe grapes affect the final product? They affect flavor, color and acid levels 5. Why is sulfite added in minute amounts immediately after crushing? To prevent fermentation prematureli 6. What is maceration and what happens during this period? It gives wine it´sbody and color. 7. What is malic acid converted into during the final stage of primary fermentation and how does it affect the wine? Lactic acid and garbonic gas 8. What happens during pressing? It ´ s doing wine softer and rounder 9. What happens if you postpone pressing the must for too long
säilitamiseks . Säilitusained võib mikroobivastaseid säilitusaineid, mis inhibeerivad kasvu bakterid või seened , sh hallituse või antioksüdante nagu hapniku neelajad , mis inhibeerivad oksüdatsiooni toidu koostisosad. Ühine antimikroobsete säilitusained hõlmavad kaltsiumpropionaat , naatriumnitraat , naatriumnitrit , sulfitid ( vääveldioksiid , naatrium bisulfite , kaaliumvesiniktartraat sulfite jne) ja dinaatrium Etüleendiamiintetraäädikhape. Antioksüdandid hulka Butüülhüdroksüanisool(Peamine kasutusalasäilitusainena toidus, toiduainete pakendid, loomasöödas, kosmeetika, kumm ja naftasaadused) ja Butüülhüdroksütolueen(lisaaine kosmeetika , farmaatsia, reaktiivkütused). Muud säilitusained hõlmavad etanooli ja metüülkloroisotiasoliinoon(antibakteriaalse ja seenhaiguste mõjud ainele).
+1 the only commonly encountered ion is the ammonium ion NH4+ ammonium -1 (NO2)-1 nitrite (ClO4)-1 perchlorate (NO3)-1 nitrate (ClO3)-1 chlorate (HSO4)-1 hydrogen sulfate, bisulfate (ClO2)-1 chlorite (HCO3)-1 hydrogen carbonate, bicarbonate (ClO)-1 hypochlorite (HSO3)-1 hydrogen sulfite, bisulfite (IO3)-1 iodate (MnO4)-1 permanganate (BrO3)-1 bromate (OH)-1 hydroxide (C2H3O2)-1 acetate (CN)-1 cyanide (H2PO4)-1 dihydrogen phosphate -2 (SO4)-2 sulfate (CO3)-2 carbonate
pain, diarrhea, and nausea, with rare vomit- There are exceptions to the general charac- ing. The symptoms are milder than those teristics. For example, lactose-positive cul- caused by Salmonella. Detection of this tures have been found, and nonmotile species organism is by anaerobic cultivation of food exist, such as S. pullorum and S. gallinarum. using differential anaerobic agar, such as The organism is heat sensitive but can toler- tryptose sulfite cycloserine agar. C. perfrin- ate a variety of chemicals, such as brilliant gens forms black colonies in this agar green, sodium lauryl sulfite, selenite, and medium. Immunologic methods such as tetrathionate. These compounds have been reverse-passive agglutination assay and used for the selective isolation of this organ- ELISA test have been developed to detect the ism from food and water. To confirm the CPE in food, culture fluid, and feces
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