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Free-run
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.Jeff Cox ''From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine'' pgs 131-142 Storey Publishing 1999 Historically, intact grape clusters were trodden by feet but in most wineries today the grapes are sent through a crusher/destemmer, which removes the individual grape berries from the stems and breaks the skins, releasing some juice, prior to being pressed. There are exceptions, such as the case of sparkling wine production in regions such as Champagne where grapes are traditionally whole-cluster pressed with stems included to produce a lighter must that is low in phenolics.J. Robinson (ed) ''The Oxford Companion to Wine'' Third Edition pgs 285-286, 545-546, 767 Oxford University Press 2006 In white wine production, pressing usually takes place immediately after crushing or/a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Wine
Red wine is a type of wine made from dark-colored grape varieties. The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments present in the skin of the grape. Much of the red wine production process involves extraction of color and flavor components from the grape skin. Varieties The top 20 red grape varieties by acreage are: * Alicante Henri Bouschet * Barbera * Bobal * Cabernet Franc * Cabernet Sauvignon * Carignan * Cinsaut * Malbec * Douce noir * Gamay * Grenache * Isabella * Merlot * Montepulciano * Mourvèdre * Rose * Pinot noir * Sangiovese * Syrah * Tempranillo * Zinfandel The top 21—50 red grape varieties by acreage are: * Aglianico * Blaufränkisch * Bordô * Carménère * Castelão * Concord * Corvina Veronese * Criolla Grande * Croatina * Dolcetto * Dornfelder * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Winemaking
Winemaking 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. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes. Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or Liquor, spirits) include mead, made by fermenting Honey#Fermentation, honey and water, cider ("apple cider"), made by fermenting the Apple juice, juice of apples, and perry ("pear cider"), made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crusher/destemmer
Winemaking 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. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes. Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or spirits) include mead, made by fermenting honey and water, cider ("apple cider"), made by fermenting the juice of apples, and perry ("pear cider"), made by fermenting the juice of pears, and kum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar Level (wine)
Sugars in wine are at the heart of what makes winemaking possible. During the process of fermentation, sugars from wine grapes are broken down and converted by yeast into alcohol (ethanol) and carbon dioxide. Grapes accumulate sugars as they grow on the grapevine through the translocation of sucrose molecules that are produced by photosynthesis from the leaves. During ripening the sucrose molecules are hydrolyzed (separated) by the enzyme invertase into glucose and fructose. By the time of harvest, between 15 and 25% of the grape will be composed of simple sugars. Both glucose and fructose are six-carbon sugars but three-, four-, five- and seven-carbon sugars are also present in the grape. Not all sugars are fermentable, with sugars like the five-carbon arabinose, rhamnose and xylose still being present in the wine after fermentation. Very high sugar content will effectively kill the yeast once a certain (high) alcohol content is reached. For these reasons, no wine is ever fermen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grape Varieties
This list of grape varieties includes cultivated grapes, whether used for wine, or eating as a table grape, fresh or dried (raisin, currant, sultana). For a complete list of all grape species including those unimportant to agriculture, see Vitis. The term ''grape variety'' refers to cultivars rather than actual botanical varieties according to the International Code of Nomenclature for Cultivated Plants, because they are propagated by cuttings and may have unstable reproductive properties. However, the term ''variety'' has become so entrenched in viticulture that any change to using the term ''cultivar'' instead is unlikely. Single species grapes While some of the grapes in this list are hybrids, they are hybridized within a single species. For those grapes hybridized across species, known as interspecific hybrids, see the section on multispecies hybrid grapes below. ''Vitis vinifera'' (wine) Red grapes White grapes Rose Grapes ''Vitis vinifera'' (table) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sémillon
Sémillon is a golden-skinned grape used to make dry and sweet white wines, mostly in France and Australia. Its thin skin and susceptibility to botrytis make it dominate the sweet wine region Sauternes AOC and Barsac AOC. History The Sémillon grape is native to the Bordeaux region. It was known as Sémillon de Saint-Émilion in 1736, while Sémillon also resembles the local pronunciation of the town's name ( emi'ʎuŋ. It first arrived in Australia in the early 19th century and by the 1820s the grape covered over 90% of South Africa's vineyards, where it was known as ''Wyndruif'', meaning "wine grape". It was once considered to be the most planted grape in the world, although this is no longer the case. In the 1950s, Chile's vineyards were made up of over 75% Sémillon. Today, it accounts for just 1% of South African Cape vines. Viticulture Sémillon, which is relatively easy to cultivate, consistently produces six to eight tons of grapes per acre from its vigorous vines.P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aurore (grape)
Aurore (also known as Seibel 5279) is a white complex hybrid grape variety produced by Albert Seibel and used for wine production mostly in the United States and Canada. Over a long lifetime Seibel produced many complex hybrid crosses (known as Seibel grapes) of ''Vitis vinifera'' to American grapes. It is a cross of Seibel 788 (which is Sicilien × Clairette Dorée Ganzin) and Seibel 29 (a crossing of Munson and an unidentified ''Vitis vinifera'').J. Robinson, J. Harding and J. Vouillamoz ''Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours'' pgs 66-67, Allen Lane 2012 The fruit of Aurore ripens early in the season between late August and early September. Although the vine is resistant of many mildew diseases, is productive and vigorous; the fruit suffers susceptibility from bunch rot and bird attack. Aurore is planted where growing seasons are short like the Northern United States, Canada and the United Kingdom but is also pla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catawba (grape)
Catawba is a red American grape variety used for wine as well as juice, jams and jellies. The grape can have a pronounced musky or " foxy" flavor.J. Robinson, ''Vines, Grapes & Wines'', pg 228, Mitchell Beazley, 1986, Grown predominantly on the East Coast of the United States, this purplish-red grape is a likely cross of the native American ''Vitis labrusca'' and the ''Vitis vinifera'' cultivar Semillon. Its exact origins are unclear but it seems to have originated somewhere on the East coast from the Carolinas to Maryland. Catawba played an important role in the early history of American wine. During the early to mid-19th century, it was the most widely planted grape variety in the country and was the grape behind Nicholas Longworth's acclaimed Ohio sparkling wines that were distributed as far away as California and Europe. Catawba is a late-ripening variety, ripening often weeks after many other ''labrusca'' varieties and, like many ''vinifera'' varieties, it can be suscepti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viognier Grape Must After Pressing
Viognier () is a white wine grape variety. It is the only permitted grape for the French wine Condrieu AOC, Condrieu in the Rhone Valley (wine), Rhône Valley.J. Robinson ''"The Oxford Companion to Wine"'' Third Edition pg 754 Oxford University Press 2006 Outside of the Rhône, Viognier can be found in regions of North and South America as well as Australia, New Zealand, the Cape Winelands in South Africa, south Moravia region in Czechia and Israeli wine, Israel. In some wine regions, the variety is co-fermented with the red wine grape Syrah where it can contribute to the color (wine), color and bouquet (wine), aroma of the wine.Wine & Spirits Education Trust ''"Wine and Spirits: Understanding Wine Quality"'' pgs 6-9, Second Revised Edition (2012), London, Like Chardonnay, Viognier has the potential to produce body (wine), full-bodied wines with a lush, soft character. In contrast to Chardonnay, the Viognier varietal has more natural aromatics (wine), aromatics that include ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brix
Degrees Brix (symbol °Bx) is a measure of the dissolved solids in a liquid, and is commonly used to measure dissolved sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass. If the solution contains dissolved solids other than pure sucrose, then the °Bx only approximates the dissolved solid content. For example, when one adds equal amounts of salt and sugar to equal amounts of water, the degrees of refraction (BRIX) of the salt solution rises faster than the sugar solution. The °Bx is traditionally used in the wine, sugar, carbonated beverage, fruit juice, fresh produce, maple syrup and honey industries. Comparable scales for indicating sucrose content are: the Plato scale (°P), which is widely used by the brewing industry; the Oechsle scale used in German and Swiss wine making industries, amongst others; and the Balling scale, which is the oldest of the three systems ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Wine Juice Coming Out A Basket Press
Red is the color at the long wavelength end of the visible spectrum of light, next to orange and opposite violet. It has a dominant wavelength of approximately 625–740 nanometres. It is a primary color in the RGB color model and a secondary color (made from magenta and yellow) in the CMYK color model, and is the complementary color of cyan. Reds range from the brilliant yellow-tinged scarlet and vermillion to bluish-red crimson, and vary in shade from the pale red pink to the dark red burgundy. Red pigment made from ochre was one of the first colors used in prehistoric art. The Ancient Egyptians and Mayans colored their faces red in ceremonies; Roman generals had their bodies colored red to celebrate victories. It was also an important color in China, where it was used to color early pottery and later the gates and walls of palaces. In the Renaissance, the brilliant red costumes for the nobility and wealthy were dyed with kermes and cochineal. The 19th century brought ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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