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Winemaking. Wine grapes from the Guadalupe Valley in Ensenada, Baja California, Mexico. 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.
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 ...
The process of separating unwanted particles (such as dead yeast cells or fining agents) from the wine by use of centrifugal force. Ceramic filtration. A filtration process of the wine that utilizes perlite and is able to fine the wine to an ultrafine degree. Chaptalization.
Yeast in winemaking. The process of fermentation at work on Pinot noir. As yeast consume the sugar in the must it releases alcohol and carbon dioxide (seen here as the foaming bubbles) as byproducts. The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts ...
All production methods for sparkling wines have one thing in common: the purpose of introducing enough carbon dioxide in the wine to make it effervescent. Champagne bottles in racks in underground cellars. Sparkling wine production is the method of winemaking used to produce sparkling wine. The oldest known production of sparkling wine took ...
Malolactic conversion (also known as malolactic fermentation or MLF) is a process in winemaking in which tart -tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can ...
The winemaking process naturally produces sediments that can precipitate out of the wine. 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 ...
Traditional method. A bottle of undisgorged Champagne resting on the lees. The yeast used in the second fermentation is still in the bottle, which is closed with a crown cap. The traditional method for producing sparkling wine is the process used in the Champagne region of France to produce Champagne. It is also the method used in various ...