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The fruits used in winemaking are fermented using yeast and aged in wood barrels to improve the taste and flavor quality. [4] Ice wine – Ice wine is a type of dessert wine made from frozen grapes. Grapes are frozen on the vine around 20 °F (-7 °C), and late crushed in a grape press.
The history of wine-making stretches over millennia. There is evidence that suggests that the earliest wine production took place in Georgia and Iran around 6000 to 5000 B.C. [1] 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 ...
Oenology (also enology; / iː ˈ n ɒ l ə dʒ i / [1] [2] ee-NOL-o-jee) is the science and study of wine and winemaking.Oenology is distinct from viticulture, which is the science of the growing, cultivation, and harvesting of grapes. [3]
A substance used in winemaking as a preservative. Sur lie A winemaking practice that involves prolonged aging on the dead yeast cells (the lees). Sur pointe French term for a sparkling wine that has been aged with its neck down following the completion of autolysis but before dégorgement. Wines that are being riddled (remuge) will end up sur ...
Grape cultivation, winemaking [citation needed], and commerce in ancient Egypt c. 1500 BC. Wine played an important role in ancient Egyptian ceremonial life. A thriving royal winemaking industry was established in the Nile Delta following the introduction of grape cultivation from the Levant to Egypt c. 3000 BC.
In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells ( lees ), bacteria , tartrates , proteins , pectins , various tannins and other phenolic compounds , as well as pieces of grape skin, pulp , stems and gums . [ 1 ]
A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine but at insufficient concentrations to adversely affect it.
In the 1970s and 1980s, success by Californian wine-makers in the northern part of the state helped to secure foreign investment from other wine-making regions, most notably the Champenois of France. Wine-makers also cultivated vineyards in Oregon and Washington, on Long Island in New York, and numerous other new locales.