Sezione Brescia e Provincia
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Brescia
LINGUE STRANIERE
TRA DIFFICOLTÀ E
STRATEGIE
24 marzo 2017
[email protected]
Associazione Italiana Dislessia
Piazza dei Martiri, 1/2 - 40121 Bologna
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“My Trip in London”
Well, I have been here in London for exactly three months. It is hard to
believe, because so much has happened. I was quite nervous before we
left the States to come here, but it has been fine since my first day. I think
I am lucky – I have made friends with a girl at school called Polly. We do a
lot of the same subjects and we have got on really well since we met. It
feels as if I have known her for years!
She has introduced me to other people, too, and that makes a big
difference. Last week a bunch of us decided to go to the West End- that is
where all the really big London shops are. We did not buy anything, but
we did some window shopping. Then we got on a tourist bus. Here is a
photo to give you an idea.
It is great here, but there is one thing I really miss. I have not heard any
baseball news for a long time. Can you do me a favor and tell me the
scores ? Ok, I have to stop and do my science homework. My books have
been in my bag since Friday and I have done nothing for my test
tomorrow ☺ . Mia
MY BLOG - SUNDAY 1ST SEPTEMBER 2011, 8 P.M. (UK TIME !) www.myblog.com/mia
THE WINE MAKING PROCESS
Enology is the science of wine making. Probably wine was discovered by accident.
The process of winemaking has remained the same for ages, but the creation of new sophisticated machinery and technology have
helped to increase the production of wine. These machinery includes harvesters, grape crushers, wine presses, temperature-controlled
tanks and centrifuges.
Timing is a universal factor for the production of wine : picking grapes, removing the must, monitoring and regulating
fermentation ,storing the wine; all must be done at the right time.
The traditional harvesting is hand-picking but modern mechanized methods are employed for mass production. The harvested grapes
are put into bins, the stems are removed by a machine called de-stemmer and the grapes are pressed. The juice and the skins
macerate for a certain period of time, then the juice is separated from the skins, stems , pulps and seeds by gravity or pressing and is
pumped into stainless steel temperature-controlled vat. Yeast is added to begin fermentation, that is the natural process of
transforming sugar into alcohol and carbon dioxide. Quality wine is pumped into wooden barrels to complete fermentation and to
age : during the ageing the wine is racked. in mass production wine filtration and centrifuge are used to pull out solids, then the clear
juice is pumped into a clean barrel. Fining is the introduction of elements, like egg whites or casein, to draw the solids down to the
bottom of the barrel. The maturing of the wine can take place in tanks, vat or wooden barrels.
The difference between making red and white wine is in the fermentation phase. In white wine the grapes are pressed with their
stems and are discarded immediately after pressing together with pips and skins. The juice is fermented in stainless steel tanks for 1014 days. Fermentation temperatures are between 16-20 C° (degrees), lower than for red wines. In red winemaking the juice and stems
go into vats together; fermentation begins through the action of the yeast and can take up 2-3 weeks, at temperatures between 25-30
C° (degrees).
Domande guida per lo studio del testo
§ What is enology ?
§ What does the new winemaking machinery include ?
§ What is the main factor that affects wine making ?
§ What are the four main steps ?
§ Describe harvesting and further steps before fermentation
§ What is fermentation ?
§ What is wine ageing ?
§ What is different in making white or red wine ?
§ Give e short description of both processes
VERIFICA SCRITTA
• Accessibilità della forma
• Tipologia delle tecniche selezionate
• Consegna (istruzioni)
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VERIFICA SCRITTA
Accessibilità del contenuto
• accertamento della comprensione
• produzione
• competenza meta-linguistica
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VERIFICA SCRITTA
• Modalità di svolgimento
Tempo
Strumenti
Peso cognitivo
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PROVA ORALE
- Tempo
- Strumenti
- Modalità di svolgimento
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SOGLIA DI ATTIVAZIONE DELLA LINGUA
L’energia necessaria per attivare una
lingua immagazzinata nel cervello è tanto
maggiore quanto minore è l’utilizzo che se
ne fa quotidianamente
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COMPOSIZIONE PROVA ORALE
• Riscaldamento
• Preparazione
• Produzione
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