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The timing of pressing and the methods used will influence other decisions in the winemaking process. In white wine making, pressing usually happens immediately after harvest and crushing. Here, the biggest decision will be how much pressure to apply and how much pressed juice the winemakers wants in addition to the free-run juice.
Each style of press exerts controlled pressure in order to free the juice from the fruit (most often grapes). 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 ]
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 .
Charmat method Sparkling wine production method where the secondary fermentation takes place in a tank as opposed to the traditional method where it takes place in the individual wine bottle that the consumer eventually purchases Chauffe-vin An optional attachment to the Cognac still that heats the wine prior to the first distillation Cellaring
Short title: main-wine-producing; Software used: Adobe Illustrator CC 2015 (Windows) Date and time of digitizing: 11:26, 3 September 2015: File change date and time
Flash release (FR) is a technique used in wine pressing. [1] The technique allows for a better extraction of phenolic compounds [2] and wine polysaccharides. [3] The treatment consists of heating the grapes at 95 °C (203 °F) for several minutes with vapour and then submitting them to a strong vacuum.
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An alternative method to maceration is hot press or thermovinification. [13] In this practice, winemakers heat up the grapes to extract the juice rather than pressing using a pressure method. The temperature and time ranges depending on the grape variety and preferences of the winemaker. [14]