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  2. Winemaking - Wikipedia

    en.wikipedia.org/wiki/Winemaking

    Traditionally known as a vintner, a winemaker is a person engaged in making wine. They are generally employed by wineries or wine companies, although there are many independent winemakers who make wine at home for their own pleasure or small commercial operation. Additionally, winemaking is still carried in traditional ways by families ...

  3. Fermentation in winemaking - Wikipedia

    en.wikipedia.org/wiki/Fermentation_in_winemaking

    Newly formulated time-release nutrients, specifically manufactured for wine fermentations, offer the most advantageous conditions for yeast. Oxygen is needed as well, but in wine making, the risk of oxidation and the lack of alcohol production from oxygenated yeast requires the exposure of oxygen to be kept at a minimum. [10]

  4. Glossary of winemaking terms - Wikipedia

    en.wikipedia.org/wiki/Glossary_of_winemaking_terms

    The art and science of making wine. Also called enology (or oenology). Not to be confused with viticulture. Vinification The process of making grape juice into wine. Vin jaune French for "yellow wine", a wine fermented and matured under a yeast film that protects it, similar to the flor in Sherry production. Vinimatic

  5. Best hostess gift ever: DIY pineapple wine bottle - AOL

    www.aol.com/lifestyle/2016-05-17-diy-pineapple...

    The next time you're headed to a dinner party and want to bring a bottle of wine as the hostess gift, think about doing something a little different, like bringing a more spruced up bottle of wine ...

  6. Homebrewing - Wikipedia

    en.wikipedia.org/wiki/Homebrewing

    People choose to brew their own beer for a variety of reasons. Many homebrew to avoid a higher cost of buying commercially equivalent beverages. [10] Brewing domestically also affords one the freedom to adjust recipes according to one's own preference, create beverages that are unavailable on the open market or beverages that may contain fewer calories, or less or more alcohol.

  7. Sugars in wine - Wikipedia

    en.wikipedia.org/wiki/Sugars_in_wine

    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 (high) alcohol content is reached. For these reasons, no wine is ever fermented completely "dry" (meaning without any residual ...

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