By ApplicationofPressure -force is applied.This methodis used for fleshy and juicyfruits like kasoy and pineapple.
By AqueousExtraction -In thewater extractionmethod,water is added to thefruitand heat is applied thismethodis usedforfruits like banana,bignay,duhat,and guava.
2.FERMENTATION
This is seen thru the formation of bubbles.
The longerthe fermentation,the higher the alcoholwill bebecauseof thecompleteconversationof the sugar to alcoholthus producing"dry wine" whichis characterizedby theabsenceofsweettastepreferredby male drinkers.Womenprefer the sweet wine.
Thefermentationmay past from2to 4weeks.
3.AGEING
Is the most importantphase of wine making.
Develops the colorof the wine ,the older the wine,the darker it is.
The longeryou age the wine,the higheris the priceof yourproduct.
During ageing,the containers shouldbeavoided to be disturbed,moveor rocked so that the wine willnot becomeacid and turn to vinegar.
4.CLARIFICATION
Is the use of clarifyingagentsto producea sparklingwine,such filter aids are diatomaceousearthcelite carbon andegg whites.
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1. EXTRACTION
Two methods of Extracting the fruit juice
2. FERMENTATION
3. AGEING
4. CLARIFICATION
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