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The biochemical process of fermentation itself creates a lot of residual heat which can take the must out of the ideal temperature range for the wine. Typically, white wine is fermented between 18–20 °C (64–68 °F) though a wine maker may choose to use a higher temperature to bring out some of the complexity of the wine.
Higher fermentation temperatures which are more conducive to LAB growth and an earlier completion of MLF: The optimal temperatures for malolactic fermentation are between 20 and 37 °C (68 and 99 °F), while the process is significantly inhibited at temperatures below 15 °C (59 °F). Wine stored in the barrels in the cellar during the winter ...
The flash point of pure alcohol is 16.6 °C (61.9 °F), less than average room temperature. [36] The flammability of liquor is applied in the cooking technique flambé. The flash points of alcohol concentrations from 10% to 96% by weight are: [37] 10% – 49 °C (120 °F) – ethanol-based water solution; 12.5% – about 52 °C (126 °F ...
More recently, in International Organisation of Vine and Wine Resolutions OIV-OENO 394A-2012 [6] and OIV-OENO 394B-2012 [7] of June 22, 2012 EU recommended winemaking procedures were modified to permit use of the spinning cone column and membrane techniques such as reverse osmosis on wine, subject to a 20% limitation on the adjustment. That ...
An assortment of aged Bordeaux wine with various ullage levels. The ullage level of a wine bottle is sometimes described as the "fill level". This describes the space between the wine and the bottom of the cork. During the bottling process, most wineries strive to have an initial ullage level of between 0.2–0.4 inches (5–10mm). As a cork is ...
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 ]
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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.