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USQ Semester 2, 2008 FET5622: Module 2

USQ Semester 2, 2008 FET5622: Module 2. Step 1: Harvest. Harvest When the red grapes are at their best in terms of flavour and alcohol content, they are picked from the vines. They can be hand picked or harvested using machines. harvest. crush. fermentation. press. age in barrels.

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USQ Semester 2, 2008 FET5622: Module 2

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  1. USQ Semester 2, 2008FET5622: Module 2

  2. Step 1: Harvest • Harvest • When the red grapes are at their best in terms of flavour and alcohol content, they are picked from the vines. • They can be hand picked or harvested using machines. harvest crush fermentation press age in barrels bottling

  3. Step 2: Crush • Crush • The grapes are crushed to extract the juice. harvest crush fermentation press age in barrels bottling

  4. Step 3: Fermentation • Fermentation • Yeast is added to create alcohol through a process called fermentation. • Since the juice is still in contact with the skins, the wine will develop a red colour. harvest crush fermentation press age in barrels bottling

  5. Step 4: Press • Press • To remove the skins, the wine is put through a press. • The press can be a pneumatic machine press or a hand-operated basket press. harvest crush fermentation press age in barrels bottling

  6. Step 5: Age in Barrels • Age in barrels • The wine is poured and stored in barrels to gain a more complex flavour. • Typical barrels are made from American or French oak. harvest crush fermentation press age in barrels bottling

  7. Step 6: Bottling • Bottling • The wine is bottled, sealed and labelled. • Typical seals are cork or screw cap. harvest crush fermentation press age in barrels bottling

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