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While a small amount stays presence in the wine as carbonic acid, most of the gas will rise to the surface of the fermentation vessel and attempt to escape into the air. If the fermentation vessel is closed (such as a sealed wine bottle used to make sparkling wine), the gas will dissolve into the wine and when released will make the wine sparkling.
Sphalerite has been found as a pseudomorph, taking the crystal structure of galena, tetrahedrite, barite and calcite. [13] [15] Sphalerite can have Spinel Law twins, where the twin axis is [111]. The chemical formula of sphalerite is (Zn,Fe)S; the iron content generally increases with increasing formation temperature and can reach up to 40%. [6]
Soft: a wine that is not overly tannic. [6] Sour: a wine with unbalanced, puckery acidity. Often applies to mistreated wines with excessive acetic acid, giving a vinegar-like bite. [23] Spicy: a wine with aromas and flavors reminiscent of various spices such as black pepper and cinnamon. While this can be a characteristic of the grape varietal ...
French term, meaning vat or tank. On wine labels it is used to denote wine of a specific blend or batch. Cuverie French term, along with cuvier that refers to the building or room where fermentation takes place. Essentially, the room, building, grange, barn, garage or shed, or other building, used for "making wine."
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A place where grape vines are grown for wine making purposes. Vintage The year in which a particular wine's grapes were harvested. When a vintage year is indicated on a label, it signifies that all the grapes used to make the wine in the bottle were harvested in that year. Viticulture The cultivation of grapes. Not to be confused with viniculture.
In red wine, Sulfurous anhydride or sulfur dioxide (SO2), in particular, is the most frequently used source. [4] Acid protects wine from bacteria by regulating the pH value, which affects the growth and vitality of yeast during fermentation. [2] Acidity also directly affects color, balance and taste. [2] For example, sulfur dioxide, the most ...
In surface filtration, the wine passes through a thin membrane. Running the wine parallel to the filter surface, known as cross-flow filtration, will minimize the filter clogging. The finest surface filtration, microfiltration, can sterilize the wine by trapping all yeast and, optionally, bacteria, and so is often done immediately prior to ...
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