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Grapes laid out to dry. Straw wine, or raisin wine, is a wine made from grapes that have been dried off the vine to concentrate their juice. Under the classic method, after a careful hand harvest, selected bunches of ripe grapes will be laid out on mats in full sun. (Originally the mats were made of straw, but these days the plastic nets for ...
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.
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at ...
Pressing (wine) In winemaking, pressing is the process where juice is extracted from the grapes with the aid of a wine-press, by hand, or even by the weight of the grape berries and clusters. [1] Historically, intact grape clusters were trodden by feet but in most wineries today the grapes are sent through a crusher/destemmer, which removes the ...
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.
The cherry tomato is a type of small round tomato believed to be an intermediate genetic admixture between wild currant-type tomatoes and domesticated garden tomatoes. [2] Cherry tomatoes range in size from a thumbtip up to the size of a golf ball, and can range from spherical to slightly oblong in shape. Although usually red, other colours ...
In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells (lees), bacteria, tartrates, proteins, pectins, various tannins and other phenolic compounds, as well as pieces of grape skin, pulp, stems and gums. [ 1 ]
Wine grapes on Long Island. A vineyard in Brhlovce, Slovakia. Viticulture (Latin: vitis cultura, " vine -growing"), [1] viniculture (vinis cultura, " wine -growing"), [2] or winegrowing[3] is the cultivation and harvesting of grapes. It is a branch of the science of horticulture. While the native territory of Vitis vinifera, the common grape ...