Search results
Results from the WOW.Com Content Network
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
Vermouth is produced by starting with a base of neutral grape wine or unfermented wine must. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs , roots , and barks , to the base wine, base wine plus spirit, or spirit only – which may be redistilled before adding to the wine or ...
Some wine journalists contend that chaptalization allows wine makers to sacrifice quality in favor of quantity by letting vines overproduce high yields of grapes that have not fully ripened. [9] Also, winemakers have been using technological advances, such as reverse osmosis to remove water from the unfermented grape juice, thereby increasing ...
The technique of süssreserve, where unfermented grape must is added after the wine's fermentation is complete, will result in a wine that tastes less sweet than a wine whose fermentation was halted. This is because the unfermented grape must will still have roughly equal parts of fructose and the less sweet tasting glucose.
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.
Red grape pomace in a vineyard White grape pomace being removed from a basket press. Pomace may be either fermented, semi-fermented, or unfermented.During red wine vinification, the pomace is left to soak in the must for the entire fermentation period and is thus fermented; fermented pomace is particularly suitable for the production of pomace brandy, as it is soft, dry, and has a high alcohol ...
Animals, including humans, also carry out fermentation. [4] The product of fermentation in humans is lactate, and it is formed during anaerobic exercise or in cancerous cells . No animal is known to survive on fermentation alone, even as one parasitic animal ( Henneguya zschokkei ) is known to survive without oxygen.
Animal psychopathology is the study of mental or behavioral disorders in non-human animals. Historically, there has been an anthropocentric tendency to emphasize the study of animal psychopathologies as models for human mental illnesses. [ 1 ]