Wine Lab

2. organoleptic properties of a wine are evaluated through the five _____
3. Hydrogen sulfide is produced by ____ during fermentation.
5. Albumen or ____ finning is used to reduce the bite of tannin with out effecting color.
9. It's important to always ___ calibrate your equipment before using.
10. 1.0 ___ = 1G sugar in 100ml H20.
11. Potassium or sodium metabisulfite usually in tablet form.
12. A pH meter will give you the rough idea about ___ levels.

1. Container used when you need to measure the relative density of a liquid.
2. RS stands for Residual ___
4. A sensory indicator for Potassium sorbate, (suds)
6. Refractometer measures the reflective index of a liquid or how much ___ is in that liquid.
7. Titratable, fixed, and volatile acidity are all part of the ___ acidity.
8. SO2 = Sulfur ___.
11. Bentonite is special type of ___ used for fining.