ENGLISH IN FOOD TECHNOLOGY I

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Activity 3 Analyze the content of total phenols in food. www.cranberryinstitute.org/.../prnov.jpg (2010-04-08) 34
UNIT 11 RED W<strong>IN</strong>EMAK<strong>IN</strong>G Activity 1 Pre-reading task 1. Is white wine obtained from red or white grapes? 2. Is high wine acidity typical for warm regions? Figure 7 Red wine www.blog.americanfeast.com/images/Red%20Wine%202.jpg (2010-04-08) Red wine is a macerated wine. The extraction of solids from grape clusters (specifically from skins, seeds and possibly stems) accompanies the alcoholic fermentation of the juice. In conventional red winemaking, extraction of grape solids is by means of maceration, which occurs during must fermentation. Other methods exist that dissociate fermentation and maceration, such as thermovinification. The localization of red pigment exclusively in skins, at least in the principal varieties, permits a slightly tinted or white wine to be made from the colourless juice obtained from a delicate pressing of red grapes. Wines for the elaboration of champagne are a good example. The designation blanc de blanc was created to distinguish white wines derived from white varieties and those from red. Finally, varietal nature is not sufficient for characterizing the origin of a red wine. Maceration intensity is of prime importance. The length and intensity of maceration are adjusted according to grape variety and the type of wine desired. In fact, maceration is a means by which the winemaker can personalize the wine. Primeur wines are made to be drunk young: their aromas and fruitiness greatly outweigh phenolic compound concentrations, but premium wines require a sufficient tannin concentration to develop properly during ageing. Grape quality directly influences grape skin maceration quality in red winemaking and is thus of the greatest importance. In fact, the grape skin is more affected than the juice by the cultivation techniques, maturation conditions and sanitary state. Vintage and growth rankings are therefore much more clearly defined with red wines than whites. In the Bordeaux region, anthocyanin and tannin concentrations in the same parcel can vary by as much as a factor of two, from one year to another, according to maturation conditions. Must acidity and sugar 35
Page 1 and 2: JOSIP JURAJ STROSSMAYER UNIVERSITY
Page 3 and 4: UNIT 1 THE WHOLE WORLD IN OUR HANDS
Page 5 and 6: Activity 2 Text organization Scan t
Page 7 and 8: Gustavo Barbosa of Washington State
Page 9 and 10: UNIT 3 FINGERPRINTING FOODS Activit
Page 11 and 12: Activity 2 True-false statements De
Page 13 and 14: asked by George Burdock. He express
Page 15 and 16: UNIT 5 NEW FOOD PRODUCT DEVELOPMENT
Page 17 and 18: Activity 2 Comprehension questions
Page 19 and 20: There is an important distinction b
Page 21 and 22: c) foam- producing widget _________
Page 23 and 24: so good and it is less convenient t
Page 25 and 26: UNIT 8 MINIMAL PROCESSING FOR HEALT
Page 27 and 28: Activity 2 Comprehension questions
Page 29 and 30: they are rapidly moving into the ma
Page 31 and 32: UNIT 10 ANTIOXIDANTS IN FOOD Activi
Page 33: Activity 2 Comprehension questions
Page 37 and 38: Activity 2 True/false statements De
Page 39 and 40: developed, uses replaceable cartrid
Page 41 and 42: Fermentation. Formerly, fermentatio
Page 43 and 44: UNIT 13 CHEESE Activity 1 Skim the
Page 45 and 46: Activity 2 Comprehension questions:
Page 47 and 48: and structure-function relationship
Page 49 and 50: CONCLUSION At present there are cle
Page 51 and 52: Studies on the Maillard reaction in
Page 53 and 54: As registered dietitians recommend,
Page 55 and 56: In 2004, Kareem and Akpan reported
Page 57 and 58: UNIT 4 SAFETY FIRST The optimism fo

ENGLISH IN FOOD TECHNOLOGY I

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