Base wine is a type of still

wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are ...

produced in the first stage of fermentation during the production of

sparkling wine Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy. While the phrase commonly refers to champagne, European Union countries legally reserve that term for products exclusively produced in the Champagne regi ...

s and

brandies Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with ...

. After the primary fermentation, base wine is first blended into a

cuvée ''Cuvée''Or Cuvee on some English-language labels. () is a French wine term that derives from ''cuve'', meaning vat or tank.J. Robinson (ed), ''"The Oxford Companion to Wine"'', Third Edition, p. 218, Oxford University Press 2006, winepros.com. ...

, then made into sparkling wine by further fermentation, or

distilled Distillation, or classical distillation, is the process of separating the components or substances from a liquid mixture by using selective boiling and condensation, usually inside an apparatus known as a still. Dry distillation is the heatin ...

into brandy. The

grape A grape is a fruit, botanically a berry (botany), berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non-Climacteric (botany), climacteric type of fruit, generally occurring in clusters. The cultivation of ...

s used in the making of base wine are picked when they are green, so that the grape skins do not break during handling and release as little

phenols In organic chemistry, phenols, sometimes called phenolics, are a class of chemical compounds consisting of one or more hydroxyl groups (— O H) bonded directly to an aromatic hydrocarbon group. The simplest is phenol, . Phenolic compounds ...

as possible. Excessive phenols in base wine result in partial oxidation, which impairs the flavor and aroma of the final product. Base wine generally contains smaller amount (up to 20 mg/L) of

sulphur Sulfur (or sulphur in British English) is a chemical element with the symbol S and atomic number 16. It is abundant, multivalent and nonmetallic. Under normal conditions, sulfur atoms form cyclic octatomic molecules with a chemical formula ...

than regular wines, as it creates undesired

copper(II) sulfate Copper(II) sulfate, also known as copper sulphate, is an inorganic compound with the chemical formula . It forms hydrates , where ''n'' can range from 1 to 7. The pentahydrate (''n'' = 5), a bright blue crystal, is the most commonly encountered hy ...

in reaction with copper in the

pot still A pot still is a type of distillation apparatus or still used to distill liquors such as whisky or brandy. In modern (post-1850s) practice, they are not used to produce rectified spirit, because they do not separate congeners from ethanol a ...

s during distillation into brandy. A quality base wine has an alcohol content level between 10% and 11.5%, and a slightly acidic

pH level In chemistry, pH (), historically denoting "potential of hydrogen" (or "power of hydrogen"), is a scale used to specify the acidity or basicity of an aqueous solution. Acidic solutions (solutions with higher concentrations of ions) are ...

References

Wine classification Winemaking {{wine-stub