Pot stillA pot still is a type of distillation apparatus or still used to distill liquors such as whisky and brandy. In modern (post-1850s) practice, they are not used to produce rectified spirit, because they do not separate congeners from ethanol as effectively as other distillation methods. Pot stills operate on a batch distillation basis (in contrast to column stills, which operate on a continuous basis).
Sparkling wineSparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy, unlike a still wine. While it is common to refer to this as champagne, European Union countries legally reserve that word for products exclusively produced in the Champagne region of France. Sparkling wine is usually either white or rosé, but there are examples of red sparkling wines such as the ItalianBrachetto, Bonarda and Lambrusco, and the Australian sparkling Shiraz.
Fermentation in winemakingThe process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation.
GrapeA grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis. Grapes are a non-climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began approximately 8,000 years ago, and the fruit has been used as human food throughout its history.
PhenolsIn organic chemistry, phenols, sometimes called phenolics, are a class of chemical compounds consisting of one or more hydroxylgroups (−OH) bonded directly to an aromatic hydrocarbon group. The simplest is phenol, C6H5OH. Phenolic compounds are classified as simple phenols or polyphenols based on the number of phenol units in the molecule. Phenols are both synthesized industrially and produced by plants and microorganisms.
Copper(II) sulfateCopper(II) sulfate is an inorganic compound with the chemical formulaCuSO4. It forms hydratesCuSO4·nH2O, where n can range from 1 to 7. The pentahydrate (n = 5), a bright blue crystal, is the most commonly encountered hydrate of copper(II) sulfate, while its anhydrous form is white. Older names for the pentahydrate include blue vitriol, bluestone, vitriol of copper, and Roman vitriol.
BrandyBrandy is a liquor produced by distillingwine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with caramel colouring to imitate the effect of ageing, and some are produced using a combination of ageing and colouring. Varieties of wine brandy can be found across the winemaking world.
WineWine is an alcoholic drink made from fermentedgrape juice. It is produced and consumed in many regions around the world, in a wide variety of styles which are influenced by different varieties of grapes, growing environments, viticulture methods, and production techniques. Wine has been produced for thousands of years, the earliest evidence dating from c. 6000 BCE in present-day Georgia.
CuvéeCuvée (French:) is a Frenchwine term that derives from cuve, meaning vat or tank. Wine makers use the term cuvée with several meanings, more or less based on the concept of a tank of wine put to some purpose. WinesCuvée on wine labels generally denotes wine of a specific blend or batch.
Glossary of winemaking termsThis glossary of winemaking terms lists some of terms and definitions involved in making wine, fruit wine, and mead.
Sugars in wineSugars 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.*As an Amazon Associate I earn from qualifying purchases.