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2. Maceration (wine) - Wikipedia

   en.wikipedia.org/wiki/Maceration_(wine)

   Maceration is the winemaking process where the phenolic materials of the grape— tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice ...

3. Winemaking - Wikipedia

   en.wikipedia.org/wiki/Winemaking

   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.

4. Carbonic maceration - Wikipedia

   en.wikipedia.org/wiki/Carbonic_maceration

   Carbonic maceration. Carbonic maceration is a winemaking technique, often associated with the French wine region of Beaujolais, in which whole grapes are fermented in a carbon dioxide rich environment before crushing. Conventional alcoholic fermentation involves crushing the grapes to free the juice and pulp from the skin with yeast serving to ...

5. Cabernet Sauvignon - Wikipedia

   en.wikipedia.org/wiki/Cabernet_Sauvignon

   Wine producers wishing to make a wine more approachable within a couple of years will drastically reduce the maceration time to as little as a few days. Following maceration, the Cabernet must be fermented at high temperatures of up to 30 °C (86 °F). The fermentation temperature will play a role in the result, with deeper colours and more ...

6. Glossary of winemaking terms - Wikipedia

   en.wikipedia.org/wiki/Glossary_of_winemaking_terms

   A winemaking practice of fermenting whole grapes that have not been crushed. This intracellular fermentation (as opposed to the traditional extracellular fermentation of wine yeast) tends to produce fruity, deeply colored red wines with low tannins. Casein. A fining agent derived from a milk protein.

7. Malolactic fermentation - Wikipedia

   en.wikipedia.org/wiki/Malolactic_fermentation

   Chemically, malolactic fermentation is a decarboxylation, which means carbon dioxide is liberated in the process. [2][3] The primary function of all these bacteria is to convert L-malic acid, one of the two major grape acids found in wine, to another type of acid, L+ lactic acid. This can occur naturally. However, in commercial winemaking ...

8. Pressing (wine) - Wikipedia

   en.wikipedia.org/wiki/Pressing_(wine)

   Pressing (wine) In winemaking, pressing is the process where juice is extracted from the grapes with the aid of a wine-press, by hand, or even by the weight of the grape berries and clusters. [1] Historically, intact grape clusters were trodden by feet but in most wineries today the grapes are sent through a crusher/destemmer, which removes the ...

9. Secondary fermentation (wine) - Wikipedia

   en.wikipedia.org/wiki/Secondary_fermentation_(wine)

   This secondary fermentation, also known as bottle fermentation, is the process that makes the wine "bubbly" due to the containment of carbon dioxide which is normally released as a by product in regular fermentation. In still wine production, particularly of red wines [2] and some white wines like Chardonnay, the secondary fermentation process ...