|
Pressing (wine)
In winemaking, pressing is the process where juice is extracted from the grapes with the aid of a wine-press, by hand, or even by the weight of the grape berries and clusters.Jeff Cox ''From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine'' pgs 131-142 Storey Publishing 1999 Historically, intact grape clusters were trodden by feet but in most wineries today the grapes are sent through a crusher/destemmer, which removes the individual grape berries from the stems and breaks the skins, releasing some juice, prior to being pressed. There are exceptions, such as the case of sparkling wine production in regions such as Champagne where grapes are traditionally whole-cluster pressed with stems included to produce a lighter must that is low in phenolics.J. Robinson (ed) '' The Oxford Companion to Wine'' Third Edition pgs 285-286, 545-546, 767 Oxford University Press 2006 In white wine production, pressing usually takes place immediately after crushing an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viognier Grape Must After Pressing
Viognier () is a white wine grape variety. It is the only permitted grape for the French wine Condrieu AOC, Condrieu in the Rhone Valley (wine), Rhône Valley.J. Robinson ''The Oxford Companion to Wine'', Third Edition, p. 754, Oxford University Press 2006 Outside of the Rhône, Viognier can be found in regions of North and South America as well as Australia, New Zealand, the Cape Winelands in South Africa, south Moravia region in Czechia, Israeli wine, Israel and in Austrian wine, Austria at Weingut Roland Minkowitsch. In some wine regions, the variety is co-fermented with the red wine grape Syrah where it can contribute to the color (wine), color and bouquet (wine), aroma of the wine.Wine & Spirits Education Trust ''Wine and Spirits: Understanding Wine Quality'' pp. 69, Second Revised Edition (2012), London, Like Chardonnay, Viognier has the potential to produce body (wine), full-bodied wines with a lush, soft character. In contrast to Chardonnay, the Viognier varietal h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Volatile Acidity
Volatility or volatile may refer to: Chemistry * Volatility (chemistry), a measuring tendency of a substance or liquid to vaporize easily ** Volatile organic compounds, organic or carbon compounds that can evaporate at normal temperature and pressure *** Volatile anaesthetics, a class of anaesthetics which evaporate or vaporize easily *** Volatile substance abuse, the abuse of household inhalants containing volatile compounds *** Volatile oil, also known as essential oil, an oil derived from plants with aromatic compounds used in cosmetic and flavoring industries * Relative volatility, a measure of vapor pressures of the components in a liquid mixture * Volatile acid/Volatile acidity, a term used inconsisitenly across the fields of winemaking, wastewater treatment, physiology, and other fields * Volatile (astrogeology), a group of compounds with low boiling points that are associated with a planet's or moon's crust and atmosphere Computer science * Volatile variables, var ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Australians (wine)
The Australian wine industry is one of the world's largest exporters of wine, with approximately 800 million out of the 1.2 to 1.3 billion litres produced annually exported to overseas markets. The wine industry is a significant contributor to the Australian economy through production, employment, export, and tourism. There is a $3.5 billion domestic market for Australian wines, with Australians consuming approximately 500 million litres annually. Norfolk Islanders are the second biggest per capita wine consumers in the world with 54 litres. Only 16.6% of wine sold domestically is imported. Wine is produced in every state, with more than 60 designated wine regions totalling approximately 160,000 hectares; however Australia's wine regions are mainly in the southern, cooler parts of the country, with vineyards located in South Australia, New South Wales, Victoria, Western Australia, Tasmania and Queensland. The wine regions in each of these states produce different win ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ripeness (wine)
In viticulture, ripeness is the completion of the ripening process of wine grapes on the vine which signals the beginning of harvest. What exactly constitutes ripeness will vary depending on what style of wine is being produced ( sparkling, still, fortified, ''rosé'', dessert wine, etc.) and what the winemaker and viticulturist personally believe constitutes ripeness. Once the grapes are harvested, the physical and chemical components of the grape which will influence a wine's quality are essentially set so determining the optimal moment of ripeness for harvest may be considered the most crucial decision in winemaking.J. Cox ''"From Vines to Wines"'' Fourth Edition, pg 97-106 Storey Publishing 1999 There are several factors that contribute to the ripeness of the grape. As the grapes go through '' veraison'', sugars in the grapes will continue to rise as acid levels fall. The balance between sugar (as well as the potential alcohol level) and acids is considered one of the most ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vintage
In winemaking, vintage is the process of picking grapes to create wine. A vintage wine is one made from grapes that were all, or primarily, grown and harvested in a single specified year. In certain wines, it can denote quality, as in Port wine, where Port houses make and declare vintage Port in their best years. From this tradition, a common, though not strictly correct, usage applies the term to any wine that is perceived to be particularly old or of a particularly high quality. Most countries allow a vintage wine to include a portion of wine that is not from the year denoted on the label. In Chile and South Africa, the requirement is 75% same-year content for vintage-dated wine. In Australia, New Zealand, and the member states of the European Union, the requirement is 85%. In the United States, the requirement is 85%, unless the wine is designated with an AVA, (e.g., Napa Valley), in which case it is 95%. Technically, the 85% rule in the United States applies equally to impo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stuck Fermentation
A stuck fermentation is the term used in brewing beer or winemaking when the yeast becomes 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 an excessively high temperature 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 inhibits 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 yea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast (wine)
The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide through the process of fermentation.Jeff Cox ''"From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine"'' pp. 133–36 Storey Publishing 1999 The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are allowed to carry out fermentation to dryness.D. Bird ''"Understanding Wine Technology"'' pp. 67–73 DBQA Publishing 2005 Sometimes winemakers will stop fermentation early in order to leave some residual sugars and sweetness in the wine such as with dessert wines. This can be achieved by dropping fermentation temperatures to the point where the yeast are inactive, sterile filtering the wine to remove the yeast or fortification with brandy or neutral spirits to kill off the yeast cells. If fermentation is unintent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dryness (taste)
Dryness is a property of beverages that describes the lack of a sweet taste. This may be due to a lack of sugars, the presence of some other taste that masks sweetness, or an underabundance of simple carbohydrates that can be converted to sugar by enzymes in the mouth (amylase in particular). The term "dry" may be applied to types of beer, wine, cider, distilled spirits, or any other beverage. In a dry martini, "dry" originally referred to the inclusion of dry gin, however it is often incorrectly used to refer to the amount of vermouth Vermouth (, ) is an Italian aromatized wine, aromatized, fortified wine, flavored with various Botany, botanicals (roots, Bark (botany), barks, flowers, seeds, Herb, herbs, and Spice, spices) and sometimes Food coloring, colored. The modern ve ... used in the drink. A "perfect" martini – or any other cocktail that uses vermouth, such as a Perfect Manhattan – is a martini made with equal parts dry and sweet vermouth. References ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brix
Degrees Brix (symbol °Bx) is a measure of the dissolved solids in a liquid, based on its specific gravity, and is commonly used to measure dissolved sugar content of a solution. One degree Brix is 1 gram of sucrose solute dissolved in 100 grams of solution and represents the strength of the solution as percentage by mass. If the solution contains dissolved solids other than pure sucrose, then the °Bx only approximates the dissolved solid content. For example, when one adds equal amounts of salt and sugar to equal amounts of water, the degrees Brix of the salt solution rises faster than the sugar solution, because it is denser. The unit °Bx is traditionally used in the wine, sugar, carbonated beverage, fruit juice, fresh produce, maple syrup, and honey industries. The °Bx is also used for measuring the concentration of a cutting fluid mixed in water for metalworking processes. Dissolved solids can also be measured in °Bx with a refractometer, but it must be calibrated for th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar Level (wine)
Sugars in wine are at the heart of what makes winemaking possible. During the process of fermentation (wine), fermentation, sugars from wine grapes are broken down and converted by yeast (wine), yeast into alcohol (ethanol) and carbon dioxide. Grapes accumulate sugars as they grow on the grapevine through the Phloem, translocation of sucrose molecules that are produced by photosynthesis from the leaves. During ripening (wine), ripening the sucrose molecules are hydrolyzed (separated) by the enzyme invertase into glucose and fructose. By the time of harvest (wine), harvest, between 15 and 25% of the grape will be composed of simple sugars. Both glucose and fructose are six-carbon sugars but three-, four-, five- and seven-carbon sugars are also present in the grape. Not all sugars are fermentable, with sugars like the five-carbon arabinose, rhamnose and xylose still being present in the wine after fermentation. Very high sugar content will effectively kill the yeast once a certain (h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catawba (grape)
Catawba is a red American grape variety used for wine as well as juice, jams and Gelatin dessert, jellies. Grown predominantly on the East Coast of the United States, this purplish-red grape is a likely a hybrid of the native American ''Vitis labrusca'' and the ''Vitis vinifera'' cultivar Semillon. Its exact origins are unclear but it seems to have originated somewhere on the East coast from the Carolinas to Maryland. Catawba played an important role in the early history of American wine. During the early to mid-19th century, it was the most widely planted grape variety in the country and was the grape behind Nicholas Longworth (horticulturist), Nicholas Longworth's acclaimed Ohio sparkling wines that were distributed as far away as California and Europe. Catawba is a late-ripening variety, ripening often weeks after many other ''labrusca'' varieties and, like many ''vinifera'' varieties, it can be susceptible to fungal grape diseases such as powdery mildew. Origins The exact ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aurore (grape)
Aurore (also known as Seibel 5279) is a white complex hybrid grapes, hybrid grape variety produced by French viticulturist Albert Seibel and used for wine production mostly in the United States (wine), United States and Canada (wine), Canada. Over a long lifetime, Seibel produced many complex hybrid crosses (plant), crosses (known as Seibel grapes) of ''Vitis vinifera'' to American grapes. The Aurore grape is a cross of Seibel 788 (which is Sicilien × Clairette Dorée Ganzin) and Seibel 29 (a crossing of Munson (grape), Munson and an unidentified ''Vitis vinifera'').J. Robinson, J. Harding and J. Vouillamoz ''Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours'' pgs 66-67, Allen Lane 2012 The fruit of Aurore ripens (wine), ripens early in the season between late August and early September. Although the vine is resistant of many mildew diseases, is productive and vigorous, the fruit suffers susceptibility from bunch rot and bird attack. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
