Search results
Results from the WOW.Com Content Network
Wine writers Stephen Brook and Stephan Reinhardt both consider the parcels in the Brauneberger Juffer-Sonnenuhr site to be the best owned by Fritz Haag, with Reinhardt stating that the "Juffer vineyard has slightly heavier soils, so the wines are a little bit less refined ... but still of excellent quality".
Wine packaged in a bag usually made of flexible plastic and protected by a box, usually made of cardboard. The bag is sealed by a simple plastic tap. Brettanomyces A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids. Brix/Balling A measurement of the dissolved sucrose level in a wine Brouillis
Winemaking, wine-making, or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine -making stretches over millennia.
Wine press – device used to extract juice from crushed grapes during wine making. History of the wine press; Must – freshly pressed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. Pomace – solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp ...
The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.
Wine experts such as Tom Stevenson note that they may improve wine quality when used with moderation and care, or diminish it when used to excess. [3] Winemakers deliberately leave more tartrates and phenolics in wines designed for long aging in bottle so that they are able to develop the aromatic compounds that constitute bouquet. [ 2 ]
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
Grape-treading or grape-stomping is part of the method of maceration used in traditional wine-making. [ 1 ] [ 2 ] [ 3 ] Rather than being crushed in a wine press or by another mechanized method, grapes are repeatedly trampled in vats by barefoot participants to release their juices and begin fermentation .