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URL:https://www.learndesk.us/class/6031358776311808/lesson/b5136f3ef6e22b5a0ede6d4532d566b3?ref=outlook-calendar
SUMMARY:UNIT 5
DTSTART;TZID=America/Los_Angeles:20260501T190000
DTEND;TZID=America/Los_Angeles:20260501T200000
LOCATION:https://www.learndesk.us/class/6031358776311808/lesson/b5136f3ef6e22b5a0ede6d4532d566b3?ref=outlook-calendar
DESCRIPTION: Any wine drinker will agree, there is an astonishing array of flavours that can arise in a beverage made almost completely from grapes. Despite the variety of grapes used, wine is almost 98% composed of water and ethanol, whilst the remaining 2% consisting of acids, sugars, tannins, volatile flavour, aroma, and pigment compounds gives wine varieties their unique features. Wine grapes themselves are made up of 70-85% by water, 18-30% glucose and fructose and 0.3-1.5% tartaric and malic acids by mass, with small amounts of proteins, esters, and other organic compounds. The chemical profile of a specific grape is also dependent on it’s exposure to sunlight and water, how quickly they ripen, their ripeness when picked, as well as climate and soil conditions. The riper the grape the more sugar it contains, which can result in sweeter wines or more alcoholic wines if fermented out. The fermentation process converts sugars (such as glucose and fructose) to ethanol, occurring by the...

https://www.learndesk.us/class/6031358776311808/lesson/b5136f3ef6e22b5a0ede6d4532d566b3?ref=outlook-calendar
STATUS:CONFIRMED
SEQUENCE:3
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