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Blending unfermented, fresh grape juice into a fully fermented wine in order to add sweetness. Synonymous with the German winemaking technique Sussreserve. Barrel fermented A wine fermented in oak barrels as opposed to stainless steel or concrete. Traditional with white Burgundies, some Chardonnays and some Champagne. Barrique
The space between the wine and the top of a wine bottle. As a wine ages, the space of ullage will increase as the wine gradually evaporates and seeps through the cork. The winemaking term of "ullage" refers to the practice of topping off a barrel with extra wine to prevent oxidation. Unctuous A wine that has layers of soft, concentrated ...
Vermouth is produced by starting with a base of neutral grape wine or unfermented wine must. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs , roots , and barks , to the base wine, base wine plus spirit, or spirit only – which may be redistilled before adding to the wine or ...
Actual wine is much simpler: grapes, and yeast to ferment their juice. Minimal sulfur dioxide for preservation. Note also that even de-alcoholized wine usually has trace amounts of alcohol — 0.5 ...
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.
Chaptalization is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation. The technique is named after its developer, the French chemist Jean-Antoine-Claude Chaptal. [1] This process is not intended to make the wine sweeter, but rather to provide more sugar for the yeast to ferment into ...
The government plans to change the legal definition of wine following Brexit, to reflect demand for low-alcohol versions of the drink. It means low and alcohol-free versions have to be sold as a ...
Red grape pomace in a vineyard White grape pomace being removed from a basket press. Pomace may be either fermented, semi-fermented, or unfermented.During red wine vinification, the pomace is left to soak in the must for the entire fermentation period and is thus fermented; fermented pomace is particularly suitable for the production of pomace brandy, as it is soft, dry, and has a high alcohol ...