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Unfermented grape juice, including pips (seeds), skins and stalks. Must weight The level of fermentable sugars in the must and the resultant alcohol content if all the sugar was converted to ethanol. Mutage French term for fortifying a wine by adding alcohol to the must either before fermentation (i.e. vin de liqueur) or during (i.e. vin doux ...
A fermented alcoholic beverage made from non-grape fruit juice which may or may not include the addition of sugar or honey. Fruit wines are always called "something" wines (e.g., plum wine), since the word wine alone is often legally defined as a beverage made only from grapes.
Oenomel or Oenomeli, [1] derived from the Greek words oinos (wine) and meli (honey), is an ancient Greek beverage consisting of honey and unfermented grape juice. It is sometimes used as a folk remedy for gout and certain nervous disorders. Many drinks are prepared using honey. Mead is a fermented alcoholic beverage made of honey, water and yeast.
A glass of grape juice. Grape juice is obtained from crushing and blending grapes into a liquid. In the wine industry, grape juice that contains 7–23 percent of pulp, skins, stems and seeds is often referred to as must. The sugars in grape juice allow it to be used as a sweetener, and fermented and made into wine, brandy, or vinegar.
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.
Charles promoted the sale and consumption of grape juice. The Welches sold grape juice as a sideline. [2] The industry had grown slowly until 1890. [7] So from 1890, the Welches were able to spend more attention on the industry. Charles did not devote full attention to marketing grape juice until 1893, when Welch's Grape Juice Company was ...
The 'reserve of sweetness' is a German technique in which unfermented must (grape juice) is added to the wine after fermentation. This increases the sweetness of the final wine and dilutes the alcohol somewhat—in Germany the final wine can contain no more than 15% Süssreserve by volume. [2]
Chaptalization is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation. The technique is named after its developer, the French chemist Jean-Antoine-Claude Chaptal . [ 1 ]