Paper 2 - Vinification
FILTER THE TOPICS ALPHABETICALLY TO NARROW DOWN YOUR AREAS OF INTEREST
- Alcoholic Fermentation 2
- Blending Options 3
- Carbonic MacEration 0
- Centrifugation 0
- Crushing of Grapes 0
- De-Stalking of Grapes 5
- Enzymes 1
- Extraction of Colour, Aroma, Flavour & Tannin 13
- Filtration 1
- Fining 0
- Fortified Wines : Finishing 0
- Fortified Wines : Practice & Significance of Blending & Maturation 0
- Fortified Wines : Production Techniques 0
- Fortified Wines : Selection of Base Wines 0
- Fortified Wines : Timing of Fortification 0
- Grape Handling Strategies 3
- Grape Reception 5
- Inert Storage 0
- International Regulations Governing the Use of Chemicals 0
- Maturation Options for the Winemaker 4
- Methods of Stabilisation and Clarification 5
- Must Treatments 3
- Pressing of Grapes 0
- Processing of Grapes – Temperature Control 1
- Role of Yeast 5
- Skin Contact with Grapes 2
- Sparkling Wines : Finishing 0
- Sparkling Wines : Grape Selection and Pressing 2
- Sparkling Wines : Maturation 1
- Sparkling Wines : Production Techniques 0
- Sparkling Wines : Second Fermentation 0
- Sparkling Wines : Selection & Blending of Base Wines 0
- Sparkling Wines : Temperature Control 0
- Temperature and Fermentation Vessels 6
- Theory & Practice of Malolactic Conversion 3
- Timing of Preparation for Bottling 0
- Types of Maturation Vessel 4
- Use of Chemicals in Winemaking & Wine Handling 3
- Whole Bunch Fermentation & Thermovinification 5