How are grapes processed?
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How are grapes processed?\nBy jumping on them in a big wooden tub right? Well, it does still happen this way sometimes but more typically today machines are used to process the grapes and remove the stems. As the grapes are crushed, the skins and seeds are either immediately separated from the juice or left with the juice for a period of time depending on the type of wine to be made. The process of leaving the skins and seeds with the juice is known as maceration. The skins contain are an important source of "tannin" and also impart the colour to red wines. Maceration occurs from a few hours to a few weeks depending on the winemaker's intentions for the wine. At the completion of maceration the grapes are pressed to extract the juice. Typical of the many machines that press grapes is the "Bladder Press". This is a large cylindrical container or tank that contains bags that inflate and deflate and gently squeeze the grapes so that the juice runs out and is collected separately from the remaining seeds and skins.
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I think the water "absorbs" the cold before the fruit.  If they were dry, the cold air would freeze the water in the fruit, but with water on the outside, that water has to freeze first.
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OMG, I did that when I was little!  It was so gross because the grapes got all warm and I almost gagged!  I havent done it since...but I can put my whole fist in my mouth!
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There's a rather large device used by vintners to cork their bottles which compresses the cork and then inserts it into the bottle all in one go. It's rather quick to use.
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Fascinating. Had you tested just one or serveral grapes simultaneously?
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The simple things are alcohol content and sugar content.\n\nBut each wine, even each bottle of wine, has its own mix of thousands of organic chemicals, in differing quantities.  These give the wine all those funny characteristics that you read about (oak smells, blackberry, melon, etc)
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the classic way is to steam it, add butter and salt\n\ni've had some very good cold asparagus too
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The yeast Saccharomyces cerevisiae is used in production of most alcoholic beverages. When oxygen is present, yeast grow efficiently on a sugar substrate, making yeast cells and carbon dioxide (the citric acid cycle). This is  the chemoorganotrophic metabolism of respiration. When oxygen is absent, yeast switch to an anaerobic metabolism, fermentation, which is less efficient (only about 27% energy conversion to ATP), producing carbon dioxide, fewer yeast cells and the by-product ethanol.\nThere are a small number of yeast cells present on the skins of grapes in the vineyard. These stay in the must (the pulp and skins)when the grapes are crushed. During the first few days the yeast grow by respiration, consuming oxygen from the juice. When the oxygen is depleted the yeast switch to fermentation. Care must be taken to ensure that no air is allowed into the container or the cycle will be disrupted. Certain subspecies of yeast are more alcohol tolerant and will continue to reproduce until the ethanol reaches 10 to 15% by volume. The product must be distilled if higher alcohol concentration is desired. Overall, one molecule of glucose yields two of ethanol and two of carbon dioxide.\nGlycolysis, the fermentation of glucose, is also called the Embden-Meyerhof pathway. The first stage produces two molecules of glyceraldehyde 3-phosphate. The second stage conserves energy as ATP by oxidation-reduction, producing two molecules of pyruvate. The third stage is a second oxidation-reduction with the formation of fermentation products.\nDetailed discriptions and illustrations of the glycolysis pathway can be found in many science texts, including the source I used.
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Grapefruit, and try making juice from celery.
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I'll answer the questions 2, 3, and then 1.\n\nAnaerobic respiration is the process by which cells generate energy through stored oxygen. The name "anaerobic respiration" is used nearly interchangably with "fermentation," the process by which beer and wine and even bread are produced. People encounter fermentation in life when running or doing other exhaustive activity. Fermentation happens in order to provide cells with necessary energy through stored oxygen (usually from sugars such as glucose, C6H12O6). This anaerobic respiration happens when your body cannot take in as much oxygen as it is using. What happens as a result is that cells will begin to oxydize nutrients in order to produce the necessary energy. In people this actually causes the muscle cramps associated with "instant cooldown," the effect you feel if you take an endurance run and immediately sit down when finished. Your muscles often have an aching feeling if you do this, caused by lactic acid, which is a byproduct of fermentation. Cells are coded to get rid of lactic acid, and moving helps them accomplish this goal. That's why your gym teacher or fitness trainer told you to not sit down after running. Just walking around for a few minutes will keep the acid from building up. Anaerobic respiration gets its name from the absense of oxygen (anaerobic) and the transfer of oxygen (respiration). Beer, wine, and bread are produced when various organisms are used (grapes in wine, yeast in bread, and any number of organisms in beer) to produce byproducts. The grapes and beer ingredients (sometimes wheat or barley) produce CO2 and alcohol. Yeast in bread causes the bread to rise and creates those little air-pockets. Bread is then baked to sort of "kill off" the yeast that caused the bread to rise.\n\nCell division is the process by which cells multiply. Biologists use the terms "mitosis" and "meiosis" for cellular division, because they are more specific to different types of division. Mitosis is the type of cell-division that most cells undergo. Your cells are right now undergoing mitosis. There are four stages of cellular division, called Prophase, Metaphase, Anaphase, and Telophase. Its rather tedious to go through all of them one by one, so I'll give a basic description. Inside the cell there is a structure called the "nucleolus" which is like the nucleus of the nucleus of the cell. The nucleolus is like the Captain of a ship, giving the general orders to the nucleus, which delivers the messages to the cell bodies. The DNA is stored in the nucleolus. Before cell division begins, the DNA is dispersed throughout the nucleolus, and the entire structure is copied identically. When division begins, the DNA begins to coil up, and takes a visible form. Then the new copy moves to a certain area of the cell and the old copy remains. When all of the chromosomes have moved to the correct areas, the cell begins to split. The cellular membrane first dimples and then closes entirely, forming two cells. The cell in effect cloned itself, resulting in 2 new cells. All processes, other than sexual reproduction, utilize mitosis to reproduce cells. Sexual reproduction is somewhat different because of the 2-organism requisite. Depending on your sex, you may or may not have active meiosis right now (men have constant meiosis, women only experience it during puberty). In meiosis, cells first undergo mitosis, and then they split in half, containing only half of the DNA of a "normal" cell. These cells are called "haploid" cells because of their "half" nature. When sexual intercourse, or other sexual processes occur, the haploid cells from the male and the female meet to form the embryo, called the zygote when it is in this one-cell state. Sexual organisms rely on this feature to stop viruses and bacteria from destroying entire populations of a species. People, for example, owe th
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Old hillbilly saying: " there's more than ONE way to skin a cat! "...That being said here is ONE method.\n\nFirst, produce the juice itself, by squeezing, or by cooking and straining.\n\nOnce the juice is ready ' freeze dry ' it.  Place it in a freezer that has good air circulation and is 'frost free' ( Moisture is ported to the OUTSIDE )...Over a period of time, the water will be removed from the juice, in effect DRYING it.\n\nWhen the dried juice is ready, simply grind it to a powder, run it thru hot air until all residual moisture is removed, and store it, and package it in an airtight container.
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Tannin. Also found in red wine and fish.
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Make it from bread and wine.
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Soaking of grains in water is physical process. The process by which water enters the grain is called Osmosis. One can dry the grain and get it back as before only that it may become more fragile due to the dissolving of matter. But while boiling though osmosis occurs, the heat also causes chemical reactions to occur and permanent changes happen. like proteins coagulate etc. thus you can't revive the grain once it is boiled.
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Decanting is pouring wine into a decorative container before serving. Decanting is typically only necessary for older wines or Ports, which contain sediment that can add bitterness to the wine. Wine decanters allow the wine to breathe and may improve the flavour of older red wines. Younger wines also benefit from the aeration and rest that decanting provides. But a wine decanter can also be used simply for aesthetic reasons.\n\nBefore decanting a wine that contains sediment let the bottle rest upright allowing any sediment to sink to the bottom. Then slowing pour the wine into the decanter keeping the bottle angled to prevent any sediment from making its way into the wine decanter. The wine can be poured through cheesecloth to help filter out any wayward particles. Decanting wine should be done out of the guests' sight.
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grapes, lemons, limes, orange slices, apples will float\n\nolives,tomatoes,zuchinni,water melon , squash will sink
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No they make wine also.