When.com Web Search

Search results

1. Results From The WOW.Com Content Network

2. Winery - Wikipedia

   en.wikipedia.org/wiki/Winery

   Wine barrels. A winery is a building or property that produces wine, or a business involved in the cultivation and production of wine, such as a wine company. [1] Some wine companies own many wineries. Besides wine making equipment, larger wineries may also feature warehouses, bottling lines, laboratories, and large expanses of tanks known as ...

3. Pressing (wine) - Wikipedia

   en.wikipedia.org/wiki/Pressing_(wine)

   In red wine production the timing of when to press is one of the most important decisions in the wine making process since that will be the moment that maceration and phenolic extraction ceases. Some winemakers use the decreasing sugar level (such as brix measurement) scale and press once the wine has reached complete dryness. Often winemakers ...

4. John Patchett - Wikipedia

   en.wikipedia.org/wiki/John_Patchett

   John Patchett (1797–1876) was the first person to plant a commercial vineyard and build a commercial wine cellar in the Napa Valley in California.Patchett planted his vineyard in 1854 and started making wine in 1857.

5. Winepress - Wikipedia

   en.wikipedia.org/wiki/Winepress

   The pressure must be controlled, especially with grapes, in order to avoid crushing the seeds and releasing a great deal of undesirable tannins into the wine. [1] Wine was being made at least as long ago as 4000 BC; in 2011, a winepress was unearthed in Armenia with red wine dated 6,000 years old.

6. Bartles & Jaymes - Wikipedia

   en.wikipedia.org/wiki/Bartles_&_Jaymes

   Bartles & Jaymes is a flavored wine cooler and malt beverage line produced by the E & J Gallo Winery in the United States, introduced in 1985, [1] and available in various fruit flavors. Initially producing wine-based coolers, Bartles & Jaymes switched to solely malt-based coolers in 1991, when the federal excise tax on wine was raised.

7. Microoxygenation - Wikipedia

   en.wikipedia.org/wiki/Microoxygenation

   Micro-oxygenation is a process used in winemaking to introduce oxygen into wine in a controlled manner. Developed in 1991 by Patrick DuCournau, working with the exceptionally tannic grape Tannat in Madiran, the process gained usage in modern winemaking following the 1996 authorization by the European Commission.