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  2. Thomas Bramwell Welch - Wikipedia

    en.wikipedia.org/wiki/Thomas_Bramwell_Welch

    So it is clearly evident that pasteurization was not the only method used to prepare it unfermented. There were traditional methods to prepare unfermented wine (juice) for use at any time during the year, e.g. to reconstitute concentrated grape juice, or to boil raisins, or to add preservatives that prevent juice from fermenting and souring. [5]

  3. Fermentation in winemaking - Wikipedia

    en.wikipedia.org/wiki/Fermentation_in_winemaking

    The natural occurrence of fermentation means it was probably first observed long ago by humans. [3] The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the anaerobic reaction of the yeast to the sugars in the grape juice and the release of carbon dioxide.

  4. Glossary of winemaking terms - Wikipedia

    en.wikipedia.org/wiki/Glossary_of_winemaking_terms

    The unfermented sugar left over in the wine after fermentation. All wines, including those labeled as "dry wines" contain some residual sugars due to the presence of unfermentable sugars in the grape must such as pentoses. Reverse osmosis/RO A process used to remove excess water or alcohol from wine. Riddling

  5. Winemaking - Wikipedia

    en.wikipedia.org/wiki/Winemaking

    Winemaking, wine-making, or vinification is the production of wine, ... that is some sugar remains unfermented. This can make the wine sweet when a dry wine is ...

  6. Chaptalization - Wikipedia

    en.wikipedia.org/wiki/Chaptalization

    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 ...

  7. Sugars in wine - Wikipedia

    en.wikipedia.org/wiki/Sugars_in_wine

    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.

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