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When the base wine (or cuvee) has been produced from single grape varietals or a blend, the wine is bottled with a mixture of yeast and fresh sugar known as the "liqueur de tirage". This secondary fermentation, also known as bottle fermentation, is the process that makes the wine "bubbly" due to the containment of carbon dioxide which is ...
A racking hose is a flexible, plastic hose, used to siphon wine or beer from one vessel to another. It is used in both racking and bottling operations. A racking cane is a rigid tube, often bent or L-shaped, that is attached to the racking hose to make racking easier. [ 4 ]
Bottle fermentation is a method of sparkling wine production, originating in the Champagne region where after the cuvee has gone through a primary yeast fermentation the wine is then bottled and goes through a secondary fermentation where sugar and additional yeast known as liqueur de tirage is added to the wine. This secondary fermentation is ...
This is the most hands-off method to bring down the temperature of a bottle of wine. It’s incredibly straightforward: simply wrap a damp paper towel around your bottle and pop it in the freezer.
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.
Italian term for a wine bottle Bottle Age The length of time that wine has been allowed to age and mature in bottle. Bottle shock Also known as bottle-sickness, a temporary condition of wine characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are shaken in travel.
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