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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 ...
A winemaking tool that uses specific gravity to measure the sugar content of grape juice. Saignée Pronounced "sahn yay" is the removal of grape juice from the "must" before primary fermentation to increase a wines skin/juice ratio. Typically done after 24 hrs of cold soak and prior to inoculation. Screwcap
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.
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.
Methodist denominations use non-alcoholic wine (i.e. grape juice) in the sacrament. The 1916 rubric in the Discipline of the Methodist Episcopal Church, which has influenced descendant Methodist connexions, states: "Let the pure, unfermented juice of the grape be used in administering the Lord's Supper." [4]
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.
So it is clearly evident that pasteurization was not the only method used to prepare it unfermented. There were traditional methods to prepare unfermented wine (juice) for use at any time during the year, e.g. to reconstitute concentrated grape juice, or to boil raisins, or to add preservatives that prevent juice from fermenting and souring. [5]
Wine or grape juice may be used for kiddush. The Talmud permits the use of unfermented fresh grape juice for sacramental use. [4] While later legal codes have expressed a preference for wine, traditional and orthodox communities generally permit the use of grape juice in place of wine for blessings and rituals. [5]