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A glass of grape juice. Grape juice is obtained from crushing and blending grapes into a liquid. In the wine industry, grape juice that contains 7–23 percent of pulp, skins, stems and seeds is often referred to as must. The sugars in grape juice allow it to be used as a sweetener, and fermented and made into wine, brandy, or vinegar.
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 technique of süssreserve, where unfermented grape must is added after the wine's fermentation is complete, will result in a wine that tastes less sweet than a wine whose fermentation was halted. This is because the unfermented grape must will still have roughly equal parts of fructose and the less sweet tasting glucose.
The English word "mustard" derives from the Anglo-Norman mustarde and Old French mostarde. (Modern French is moutarde.) The first element is ultimately from Latin mustum ("must", unfermented grape juice)—the condiment was originally prepared by making the ground seeds into a paste with must or verjuice. It was first attested in English in the ...
A wine-like alcoholic beverage made of fermented honey and water rather than grape juice. Merlot-to-go law Legislation in some U.S. states allowing restaurant patrons to take the remains of an opened bottle of wine with them. [12] Meritage Originally created in California, these blended wines can be summed up as the "American Bordeaux".
Grape syrup was known by different names in Ancient Roman cuisine depending on the boiling procedure. Defrutum, carenum, and sapa were reductions of must. They were made by boiling down grape juice or must in large kettles until it had been reduced to two-thirds of the original volume, carenum; half the original volume, defrutum; or one-third ...
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 ...
Oenomel or Oenomeli, [1] derived from the Greek words oinos (wine) and meli (honey), is an ancient Greek beverage consisting of honey and unfermented grape juice. It is sometimes used as a folk remedy for gout and certain nervous disorders. Many drinks are prepared using honey. Mead is a fermented alcoholic beverage made of honey, water and yeast.