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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.
Traditionally known as a vintner, a winemaker is a person engaged in making wine. They are generally employed by wineries or wine companies, although there are many independent winemakers who make wine at home for their own pleasure or small commercial operation. Additionally, winemaking is still carried in traditional ways by families ...
The process itself is a slow one with compounds such as the anthocyanins needing to pass through the cell membrane of the skins to come into contact with the wine. During fermentation, higher temperatures and higher alcohol levels can encourage this process with the alcohol acting as a solvent to assist in the breakdown of the organic compounds ...
The length of time that a wine spends on its lees (called sur lie) will depend on the winemaking style and type of wine. [12] The process of leaving the wine to spend some contact with the lees has a long history in winemaking, being known to the Ancient Romans and described by Cato the Elder in the 2nd century BC.
Grape-treading or grape-stomping is part of the method of maceration used in traditional wine-making. [1] [2] [3] Rather than being crushed in a wine press or by another mechanized method, grapes are repeatedly trampled in vats by barefoot participants to release their juices and begin fermentation.
A wine that starts out as a lighter bodied and perhaps weaker flavor that is blended with a stronger, more robust wine. Sparging A process of adding carbonic gas to a wine just before bottling in order to add some slight effervescence to the wine. Spinning cone column Used to reduce the amount of alcohol in a wine. Stabilization