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the art end scince of winemaking - Coggle Diagram
the art end scince of winemaking
Grape Berry Composition
Pulp 83–90%
Skin 5–12%
Stems 2–6%
Seeds 0–5%
Chemical Building Blocks
Carbohydrates sugar
Acids
Phenolics: Anthocyanins,
Nitrogenous Compounds: Proteins and amino acids
Alcohols:ethanol glycerol
The Ripening Cycle
Vegetative Period
Veraison
Maturation (40–60 days)
Over-Ripening
Accumulation Stage
Berry Softening
Chemical Shifts:
Phenolic and Flavor Development
Measuring Sugar and Acidity
Sugar (Density)
Measured using a Refractometer
Titratable Acidity
pH
Critical Challenges
Oxidation
Grey Rot (Botrytis cinerea)
Microbial Spoilage
Contaminants