Across
- 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.
Down
- 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.