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In its purest form, natural wine is simply unadulterated fermented grape juice with no additives in the winemaking process. Other terms for the product include minimal-intervention, low-intervention wine, raw wine, and naked wine. [2]
A winemaking practice of fermenting whole grapes that have not been crushed. This intracellular fermentation (as opposed to the traditional extracellular fermentation of wine yeast) tends to produce fruity, deeply colored red wines with low tannins Casein A fining agent derived from a milk protein. Cask
Advocates say these methods, alongside minimal intervention winemaking and the avoidance of synthetic additives, lab-grown yeasts, and excessive sulfur, allow a wine to authentically reflect its ...
A place where grape vines are grown for wine making purposes. Vintage The year in which a particular wine's grapes were harvested. When a vintage year is indicated on a label, it signifies that all the grapes used to make the wine in the bottle were harvested in that year. Viticulture The cultivation of grapes. Not to be confused with viniculture.
A low-cost entry-level offering from a winery as opposed to its more expensive premium wine offerings. Beerenauslese A German term meaning approximately "harvest of selected berries". A Prädikat in Germany and Austria. Bereich A district within a German wine region (Anbaugebiet). Contains smaller Grosslagen vineyard designations. The ...
The skins contain color pigment, phenols and tannins that would normally be considered undesirable for white wines, while for red wines skin contact and maceration is a vital part of the winemaking process that gives red wine its color, flavor, and texture. [3] Orange wines tend to be natural (a.k.a. minimal intervention) wines.
Large pectin molecules can affect the amount of juice yielded at pressing, ease of filtration and clarification, and extraction of tannins. Grapes contain natural pectolytic enzymes responsible for softening the grape berries during ripening, but these are not active under wine-making conditions (due to pH level, SO 2, and alcohol.) Therefore ...
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.