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Fermented Beverages

by: Sally Deckow

Fermented Beverages FSC 481

Sally Deckow
GPA 3.99

Kris Berglund

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About this Document

Kris Berglund
Class Notes
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This 3 page Class Notes was uploaded by Sally Deckow on Saturday September 19, 2015. The Class Notes belongs to FSC 481 at Michigan State University taught by Kris Berglund in Fall. Since its upload, it has received 98 views. For similar materials see /class/207545/fsc-481-michigan-state-university in Food Science & Technology at Michigan State University.

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Date Created: 09/19/15
Forti ed Wines Study Guide What are forti ed Wines 0 Some or all their alcohol content derived from distilled spirits from grapes 0 Alcohol by volume between 1520 0 Taxed higher than other wines because it is in a higher alcohol bracket Port Production Process 1 Crush 2 Ferment 3 Press 4 Add spirits 5 Settle 6 Age 7 Filter 8 Bottle Styles of forti ed Wines 0 Ruby Red colored showcases the fruit from the grapes o Tawny Goldenbrown 7 oxidized Showcases nutty oxidized acetaldehyde aromas and avors o Sherry Port Wine Fermentation 0 Similar to red wine 0 Skins form the cap that must be wetted twice daily 0 Fermentation is stopped early and no ML 0 Acids are already quite low When to press for Port 0 Press and Fortify to 1720 abV o Anthocyanin extraction is at equilibrium at pressing Post fermentation handling port 0 Add S02 0 Settle winesaged in neutral oak barrels for at least 2 years Sherry Production Similar to white wine 1 Desteam 2 Crush 3 Press 4 Settle 5 Rack 6 Ferment to fryness gt1 Racldfortify Madeira o Separately vinified and matured red or white grapes o Dependent on the avors of the freshly fermented musts What is a Solera System The Solera System is a fractional blending system that is used to create a consistent blend Must have at least 3 stages and the system must be at least 3 years old before lSt wine can be removed from bottling Flor Sherry o Produced with an oxidative film yeast called Flor 0 Should only be used in a dedicated facility Baked Sherry 0 Based wine is forti ed and sweetened then heated to 110120 C F for at least 6 weeks 0 Sugar and alcohols produce aldehydes to give unique avors Ice wines and late harvest zones 0 Zones 1 and 2 0 sweet nonfortified wines


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