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  2. Physalis peruviana - Wikipedia

    en.wikipedia.org/wiki/Physalis_peruviana

    In a reference amount of 100 grams (3.5 oz), raw cape gooseberries supply 53 calories and provide moderate levels (10–19% of the Daily Value) of niacin and vitamin C. Analyses of oil from different berry components, primarily its seeds, showed that linoleic acid and oleic acid were the main fatty acids , beta-sitosterol and campesterol were ...

  3. Fermentation in winemaking - Wikipedia

    en.wikipedia.org/wiki/Fermentation_in_winemaking

    The biochemical process of fermentation itself creates a lot of residual heat which can take the must out of the ideal temperature range for the wine. Typically, white wine is fermented between 18–20 °C (64–68 °F) though a wine maker may choose to use a higher temperature to bring out some of the complexity of the wine.

  4. Clarification and stabilization of wine - Wikipedia

    en.wikipedia.org/wiki/Clarification_and...

    The wine can then be siphoned or "racked" off the compact solids into a new container. [3] But this process may take many months, or even years, as well as several rackings, in order to produce a perfectly clear wine. Producers can accelerate the process by using fining agents, filtration and/or flotation. [1]

  5. Glossary of winemaking terms - Wikipedia

    en.wikipedia.org/wiki/Glossary_of_winemaking_terms

    The art and science of making wine. Also called enology (or oenology). Not to be confused with viticulture. Vinification The process of making grape juice into wine. Vin jaune French for "yellow wine", a wine fermented and matured under a yeast film that protects it, similar to the flor in Sherry production. Vinimatic

  6. Harvest (wine) - Wikipedia

    en.wikipedia.org/wiki/Harvest_(wine)

    The broken skins also bring the risk of oxidation and a loss of some of the aromatic qualities in the wine. [6] One of the benefits of mechanical harvesting is the relatively low cost. A harvester is able to run 24 hours a day and pick 80–200 tons of grapes, compared to the 1–2 tons that an experienced human picker could harvest. In hot ...

  7. Pickling - Wikipedia

    en.wikipedia.org/wiki/Pickling

    A jar of pickled cucumbers (front) and a jar of pickled onions (back) Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor.

  8. Fermentation in food processing - Wikipedia

    en.wikipedia.org/wiki/Fermentation_in_food...

    Grapes being trodden to extract the juice and made into wine in storage jars. Tomb of Nakht, 18th dynasty, Thebes, Ancient Egypt. Sourdough starter. In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction.

  9. Annual growth cycle of grapevines - Wikipedia

    en.wikipedia.org/wiki/Annual_growth_cycle_of...

    The annual growth cycle of grapevines is the process that takes place in the vineyard each year, beginning with bud break in the spring and culminating in leaf fall in autumn followed by winter dormancy. From a winemaking perspective, each step in the process plays a vital role in the development of grapes with ideal characteristics for making ...

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