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Though Fruit Industries got another $1,000,000 loan from the Farm Board in October 1931, a federal judge ruled the same month in United States v. Brunett that grape concentrate could not legally be used to make fruit juice. Fruit Industries ceased making Vine-Glo a month later after the court decision was affirmed by the Director of the Bureau ...
Often winemakers will keep free-run and pressed juice separated for most of the winemaking process including malolactic fermentation and barrel aging with the options to later blend between them to make the most complete, balanced wine, bottle separately under different labels and price tiers or to discard/sell off the pressed fractions to ...
Bottle fermentation is a method of sparkling wine production, originating in the Champagne region where after the cuvee has gone through a primary yeast fermentation the wine is then bottled and goes through a secondary fermentation where sugar and additional yeast known as liqueur de tirage is added to the wine. This secondary fermentation is ...
A sour-tasting, highly acidic, liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. Viniculture 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 ...
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.
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The primary role of yeast is to convert the sugars present (namely glucose) in the grape must into alcohol.The yeast accomplishes this by utilizing glucose through a series of metabolic pathways that, in the presence of oxygen, produces not only large amounts of energy for the cell but also many different intermediates that the cell needs to function.
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