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Secondary Fermentation (wine)
Secondary fermentation is a process commonly associated with winemaking,J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 618 Oxford University Press 2006 which entails a second period of fermentation in a different vessel than the one used to start the fermentation process. An example of this would be starting fermentation in a carboy or stainless steel tank and then moving it over to oak barrels. Rather than being a separate, second fermentation, this is most often one single fermentation period that is conducted in multiple vessels. However, the term does also apply to procedures that could be described as a second and distinct fermentation period. In wine production In sparkling wine production, the secondary fermentation often takes places in the wine bottle that the wine will be sold in. This is most commonly known as the ''méthode champenoise'' or " Champagne method" after the region most noted for sparkling wine production. When the base wine (or '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chardonnay
Chardonnay (, , ) is a green-skinned grape variety used in the production of white wine. The variety originated in the Burgundy wine region of eastern France, but is now grown wherever wine is produced, from England to New Zealand. For new and developing wine regions, growing Chardonnay is seen as a 'rite of passage' and an easy entry into the international wine market. The Chardonnay grape itself is neutral, with many of the flavors commonly associated with the wine being derived from such influences as '' terroir'' and oak.Robinson, 2006, pp. 154–56. It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France, to New World wines with oak and tropical fruit flavors. In cool climates (such as Chablis and the Carneros AVA of California), Chardonnay wine tends to be medium to light body with noticeable acidity and flavors of green plum, apple, and pear. In warmer locations (such as the Adelaide Hills and Mornington Peninsula in Aus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glossary Of Wine Terms
The glossary of wine terms lists the definitions of many general terms used within the wine industry. For terms specific to viticulture, winemaking, grape varieties, and wine tasting, see the topic specific list in the "''#See also, See also''" section below. A ;Abboccato : An Italian term for full-bodied wines with medium-level sweetness ;ABC : Initials for "Anything but Chardonnay" or "Anything but Cabernet (other), Cabernet". A term conceived by Bonny Doon (wine), Bonny Doon's Randall Grahm to denote wine drinkers' interest in grape varieties. ;Abfüllung (Erzeugerabfüllung) : Bottled by the proprietor. Will be on the label followed by relevant information concerning the bottler. ;Alcohol by volume, ABV : Abbreviation of alcohol by volume, generally listed on a wine label. ;AC : Abbreviation for "Agricultural Cooperative" on Greek wine labels and for ''Adega Cooperativa'' on Portuguese (wine), Portuguese labels. ;Acescence : Wine with a sharp, sweet-and-sour tang. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harvest (wine)
The harvesting of wine grapes (Vintage) is one of the most crucial steps in the process of wine-making. The time of harvest is determined primarily by the ripeness of the grape as measured by sugar, acid and tannin levels with winemakers basing their decision to pick based on the style of wine they wish to produce. The weather can also shape the timetable of harvesting with the threat of heat, rain, hail, and frost which can damage the grapes and bring about various vine diseases. In addition to determining the time of the harvest, winemakers and vineyard owners must also determine whether to use hand pickers or mechanical harvesters. The harvest season typically falls between August & October in the Northern Hemisphere and February & April in the Southern Hemisphere. With various climate conditions, grape varieties, and wine styles the harvesting of grapes could happen in every month of the calendar year somewhere in the world. In the New World it is often referred to as the ''c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuscany (wine)
Tuscan wine (Italian ''Toscana'') is Italian wine from the Tuscany region. Located in central Italy along the Tyrrhenian coast, Tuscany is home to some of the world's most notable wine regions. Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano are primarily made with Sangiovese grape whereas the Vernaccia grape is the basis of the white Vernaccia di San Gimignano. Tuscany is also known for the dessert wine Vin Santo, made from a variety of the region's grapes. Tuscany has forty-one '' Denominazioni di origine controllata'' (DOC) and eleven '' Denominazioni di Origine Controllata e Garantita'' (DOCG). In the 1970s a new class of wines known in the trade as "Super Tuscans" emerged. These wines were made outside DOC/DOCG regulations but were considered of high quality and commanded high prices. Many of these wines became cult wines. In the reformation of the Italian classification system many of the original Super Tuscans now qualify as DOC or DOCG wines (such as th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Governo
Governo is a winemaking technique reportedly invented in Tuscany in the 14th century to help complete fermentation and stabilize the wine. The technique involves saving a batch of harvested grapes and allowing them to partially dry. If fermentation of the main batch starts to slow or appears to be nearing stuck fermentation, the half dried grapes are added to the must which then gives the yeast cells a new source of sugar to enliven the batch.H. Johnson ''Vintage: The Story of Wine'' pg 415 Simon and Schuster 1989 From there, the must can be fermented dry or stopped with the wine having a higher level of residual sugar. The process was widely used in the Chianti zones until the advent of temperature controlled fermentation tanks. From Tuscany the technique spread to Marche and Umbria where it is sometimes used today. In the Marche the technique is most often used on wines made from the Verdicchio grape to counteract the grape's natural bitterness and to add some sweetness an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Must
Must (from the Latin ''vinum mustum'', "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of the total weight of the must. Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is filtered and pasteurized, must is thick with particulate matter, opaque, and comes in various shades of brown and purple. Winemaking The length of time the pomace stays in the juice is critical for the final character of the wine. When the winemaker judges the time to be right, the juice is drained off the pomace, which is then pressed to extract the juice retained by the matrix. Yeast is added to the juice to begin the fermentation, while the pomace is often returned to the vineyard or orchard for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stuck Fermentation
A stuck fermentation occurs in brewing beer or winemaking when the yeast become dormant before the fermentation has completed. Unlike an "arrested fermentation" where the winemaker intentionally stops fermentation (such as in the production of fortified wines), a stuck fermentation is an unintentional and unwanted occurrence that can lead to the wine being spoiled by bacteria and oxidation. There are several potential causes of a stuck fermentation; the most common are excessively high temperatures killing off the yeast, or a must deficient in the nitrogen food source needed for the yeast to thrive. Once the fermentation is stuck, it is very difficult to restart due to a chemical compound released by dying yeast cells that inhibit the future growth of yeast cells in the batch. Winemakers often take several steps to limit the possibility of a stuck fermentation occurring, such as adding nitrogen to the must in the form of diammonium phosphate or using cultured yeast with a hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactic Acid
Lactic acid is an organic acid. It has a molecular formula . It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as natural sources. Lactic acid is an alpha-hydroxy acid (AHA) due to the presence of a hydroxyl group adjacent to the carboxyl group. It is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries. The conjugate base of lactic acid is called lactate (or the lactate anion). The name of the derived acyl group is lactoyl. In solution, it can ionize by loss of a proton to produce the lactate ion . Compared to acetic acid, its p''K'' is 1 unit less, meaning lactic acid is ten times more acidic than acetic acid. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two enantiomers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malic Acid
Malic acid is an organic compound with the molecular formula . It is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle. Etymology The word 'malic' is derived from Latin ' mālum', meaning 'apple'. The related Latin word , meaning 'apple tree', is used as the name of the genus ''Malus'', which includes all apples and crabapples; and the origin of other taxonomic classifications such as Maloideae, Malinae, and Maleae. Biochemistry L-Malic acid is the naturally occurring form, whereas a mixture of L- and D-malic acid is produced synthetically. File:L-Äpfelsäure.svg, L-Malic acid File:D-Äpfelsäure.svg, D-Malic acid Malate plays an important role in biochemistry. In the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malolactic Fermentation
Malolactic conversion (also known as malolactic fermentation or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can sometimes run concurrently with it. The process is standard for most red wine production and common for some white grape varieties such as Chardonnay, where it can impart a "buttery" flavor from diacetyl, a byproduct of the reaction. The fermentation reaction is undertaken by the family of lactic acid bacteria (LAB); '' Oenococcus oeni'', and various species of ''Lactobacillus'' and '' Pediococcus''. Chemically, malolactic fermentation is a decarboxylation, which means carbon dioxide is liberated in the process.K. Fugelsang, C. Edwards ''Wine Microbiology'' Second Edition pgs 29-44, 88-91, 130-135, 168-179 Springer Science and Business Media ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbon Dioxide
Carbon dioxide ( chemical formula ) is a chemical compound made up of molecules that each have one carbon atom covalently double bonded to two oxygen atoms. It is found in the gas state at room temperature. In the air, carbon dioxide is transparent to visible light but absorbs infrared radiation, acting as a greenhouse gas. It is a trace gas in Earth's atmosphere at 421 parts per million (ppm), or about 0.04% by volume (as of May 2022), having risen from pre-industrial levels of 280 ppm. Burning fossil fuels is the primary cause of these increased CO2 concentrations and also the primary cause of climate change.IPCC (2022Summary for policy makersiClimate Change 2022: Mitigation of Climate Change. Contribution of Working Group III to the Sixth Assessment Report of the Intergovernmental Panel on Climate Change Cambridge University Press, Cambridge, United Kingdom and New York, NY, USA Carbon dioxide is soluble in water and is found in groundwater, lakes, ice ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
