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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 ...
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
Oak wine barrels. Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine. It can be introduced in the form of a barrel during the fermentation or aging periods, or as free-floating chips or staves added to wine fermented in a vessel like stainless steel.
Wine stored in the barrels in the cellar during the winter following fermentation will often have a very prolonged malolactic fermentation due to the cool cellar temperatures. Early completion of malolactic fermentation means the winemaker can make a postfermentation SO 2 earlier to protect the wine from oxidation and spoilage microbes (such as ...
Stainless steel fermentation vessels and new oak barrels at the Three Choirs Vineyard, Gloucestershire, England. During the secondary fermentation and aging process, which takes three to six months, the fermentation continues very slowly. The wine is kept under an airlock to protect the wine from oxidation.
Traditional oak barrels made by Chilean cooperage Tonelería Nacional Mackmyra barrels at Häckeberga Castle Modern stainless steel casks and kegs outside the Castle Rock microbrewery in Nottingham, England Wooden wine barrel at an exhibition in Croatia. A barrel or cask is a hollow cylindrical container with a bulging center, longer than it is ...
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