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Glossary of winemaking terms. This glossary of winemaking terms lists some of terms and definitions involved in making wine, fruit wine, and mead . The main aldehyde found in wines, most notably Sherry. One of the primary volatile acids in wine. The process through which acetic acid is produced in wine.
Winepress. A winepress is a device used to extract juice from crushed grapes during winemaking. There are a number of different styles of presses that are used by wine makers but their overall functionality is the same. Each style of press exerts controlled pressure in order to free the juice from the fruit (most often grapes). The pressure ...
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. [1] Historically, intact grape clusters were trodden by feet but in most wineries today the grapes are sent through a crusher/destemmer, which removes the ...
A foot-stumping wine press, traditionally used in Georgia. One of the main components of a marani. Sec/Secco/Seco French, Italian, Spanish and Portuguese terms for a dry wine. In Champagne production, "Sec" wines are actually medium-dry being sweeter than Brut and Extra Dry with 12-17 grams/liter of sugar added in the dosage. Secondary aromas
Vinegar. A variety of flavored vinegars, for culinary use, on sale in France. Vinegar (from Old French vyn egre 'sour wine ') is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. [ 1] Usually, the acetic acid is produced by a double fermentation ...
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One of the first written accounts of a mechanical wine press was from the 2nd century BC Roman writer Marcus Cato. One of the earliest known Greek wine presses was discovered in Palekastro in Crete and dated to the Mycenaean period (1600–1100 BC). Like most of the earlier presses, it was mainly a stone basin for treading the grapes by feet ...
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product ). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at ...