Search results
Results from the WOW.Com Content Network
If the wine is lacking grape solids (such as a wine that has been clarified) the yeast are at risk of starving and causing the fermentation to get stuck. This risk is lower for red wines, which are often fermented with their skins in open air containers or oak wine barrels which provide plenty of oxygen and grape solids for the yeast to feed on ...
For premium support please call: 800-290-4726 more ways to reach us
Consisting of approximately 30% protein, yeast cell walls have a chemical affinity with wine compounds, such as those that may be polyphenolic or metallic. Indeed, yeast fining is a practical means of removing excess copper ions (greater than 0.5 mg/L) when copper sulfate is used to bind selected volatile sulfur compounds (VSCs).
The effects of autolysis on wine contributes to a creamy mouthfeel that may make a wine seem to have a fuller body. The release of enzymes inhibits oxidation which improves some of the aging potential of the wine. The mannoproteins improve the overall stability of the proteins in the wine by reducing the amount of tartrates that are ...
Skip to main content. Subscriptions; Animals
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 ...
Solera is a process for aging liquids such as wine, beer, vinegar, and brandy, by fractional blending in such a way that the finished product is a mixture of ages, with the average age gradually increasing as the process continues over many years.
Here, you'll find our picks for the best champagnes for mimosas and budget-friendly sparkling wines like prosecco or cava which are just as common as champagne. There's even a non-alcoholic ...