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After the free run juice, this is the highest quality juice with the best balance of phenols, sugars and acids. Toast The charring of the wine staves during cask manufacture or rejuvenation. Tonneau French cask capable of holding 900 litres (240 US gal) or the equivalent of 100 cases of twelve standard 750 mL (75 cL) bottles of wine. Topping
' young wine ') is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of the total weight of the must. Making must is the first step in winemaking.
The juice contains minimal insoluble solids (1% or lower) after filtration. [8] (p97-98) The filtered juice is heated to 85–88 °C (185–190 °F) for at least 1 minute and is then cooled to −1.1–0 °C (30.0–32.0 °F) before it is stored in tanks. The stored juice may undergo necessary re-pasteurization if there is any presence of ...
Bottle of wine: A bottle of wine or a specialty cocktail ingredient can also elevate the gathering. Spirit of participation: "The best guests show up not just with something in hand, but with a ...
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.
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 (with the exceptions of teinturiers) is clear-grayish in color. In the production of white wines, maceration is either avoided or allowed only in very limited manner in the form of a short amount of skin contact ...
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 convert sugar into ...
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