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The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.
Cabernet Sauvignon musts interact with the skins during fermentation to add color, tannins and flavor to the wine. Most red wine grapes have their color concentrated in the skin, while the juice is much lighter in color. The duration of contact between the crushed grape skins and their juice impacts the final color and flavor profile.
For most of the history of wine, winemakers did not know the mechanism that somehow converted sugary grape juice into alcoholic wine. They could observe the fermentation process which was often described as "boiling", "seething" or the wine being "troubled" due to release of carbon dioxide that gave the wine a frothy, bubbling appearance.
Orange wine (a.k.a. skin-contact white wine) is wine made with maceration in the manner of rosé or red wine production, but using white wine grape varieties instead of red. To start primary fermentation, yeast may be added to the must for red wine, or may occur naturally as ambient yeast on the grapes (or in the air).
Carbonic maceration is a winemaking technique, often associated with the French wine region of Beaujolais, in which whole grapes are fermented in a carbon dioxide rich environment before crushing. Conventional alcoholic fermentation involves crushing the grapes to free the juice and pulp from the skin with yeast serving to convert sugar into ...
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
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