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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] This process is not intended to make the wine sweeter, but rather to provide more sugar for the yeast to ferment into ...
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 wine made from a single grape variety Véraison French term (now English also) for the onset of ripening of the grape cluster. Viertelstück A German wine barrel with the capacity of 80 gallons (300 liters) Vin de goutte French term for free run juice Vin de liqueur Fortified wine boltered with alcohol prior to fermentation. Vin de paille
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.
Derived from the word caudal (tail). A wine can have a caudalie of 8 or more seconds. [4] Cava Spanish term for a sparkling wine made according to the traditional method Cave See wine cave. Cellar door The area of the winery where point of sale purchases occur. This can be a tasting room or a separate sales area. Cépage French term for grape ...
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 authors of The Medieval Kitchen: Recipes from France and Italy (1998) write that the grape seeds preserved in salts were also called verjus during the Middle Ages. [3] The word verjus is derived from the French term vert jus (lit. ' green juice ') which refers to its sour grape source. [2] [4]
The English word "mustard" derives from the Anglo-Norman mustarde and Old French mostarde. (Modern French is moutarde.) The first element is ultimately from Latin mustum ("must", unfermented grape juice)—the condiment was originally prepared by making the ground seeds into a paste with must or verjuice. It was first attested in English in the ...