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Some producers feel that this unbalances their wine, and use spinning cones to reduce the alcohol by 1-2 percentage points. In this case the wine is passed through the column once to distill out the most volatile aroma compounds which are then put to one side while the wine goes through the column a second time at higher temperature to extract ...
Whereas a single pot still charged with wine might yield a vapour enriched to 40–50% alcohol, a column still can achieve a vapour alcohol content of 96%; an azeotropic mixture of alcohol and water. Further enrichment is only possible by absorbing the remaining water using other means, such as hydrophilic chemicals or azeotropic distillation ...
Large pectin molecules can affect the amount of juice yielded at pressing, ease of filtration and clarification, and extraction of tannins. Grapes contain natural pectolytic enzymes responsible for softening the grape berries during ripening, but these are not active under wine-making conditions (due to pH level, SO 2, and alcohol.) Therefore ...
Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar content, acidity and the presence of secondary compounds.
Finings are substances that are usually added at or near the completion of the processing of making wine, beer, and various nonalcoholic juice beverages. They are used to remove compounds, either to improve clarity or adjust flavor or aroma. The removed compounds may be sulfides, proteins, polyphenols, benzenoids, or copper ions.
Coffee connoisseurs have long held the belief that adding a little water to the beans before grinding them could make a difference.A new study by researchers at the University of Oregon seems to ...
The primary role of yeast is to convert the sugars present (namely glucose) in the grape must into alcohol.The yeast accomplishes this by utilizing glucose through a series of metabolic pathways that, in the presence of oxygen, produces not only large amounts of energy for the cell but also many different intermediates that the cell needs to function.
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