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Whole-cluster pressing is where instead of first sending the grapes through a destemmer/crusher the intact grapes are directly pressed still attached to the stems. This is a method that is widely used for white, rosé and sparkling wine production because it usually produces a more delicate, less phenolic and less colored wine.
Yeast is added to the juice to begin the fermentation, while the pomace is often returned to the vineyard or orchard for use as fertilizer. A portion of selected unfermented must may be kept as Süssreserve, to be added as a sweetening component before bottling. Some winemakers create a second batch of wine from the used pomace by adding a ...
It is the product of fermented freshly pressed grape juice, known as must. The term Federweisser in principle includes all stages of fermentation, from must to finished wine. It is typically 9% alcohol by volume, although versions of up to 13.5% alcohol by volume are not uncommon.
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.
Ancient Egyptian pressing basin, in which grapes were probably trodden by human feet in the Marea region around present-day Lake Mariout. The exact origins of winemaking (and, thus, of pressing grapes) are not known, but most archaeologists believe that it originated somewhere in the Transcaucasia between the Black and Caspian Seas in the land that now includes the modern countries of Russia ...
Unfermented grape juice, including pips (seeds), skins and stalks. Must weight The level of fermentable sugars in the must and the resultant alcohol content if all the sugar was converted to ethanol. Mutage French term for fortifying a wine by adding alcohol to the must either before fermentation (i.e. vin de liqueur) or during (i.e. vin doux ...
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The mash of the grapes and press aid is pressed at high temperatures for maximal yield of colour and juice. [8] (p95) There are various types of pressing equipment that can be used for this process (screw, hydraulic, belt, and pneumatic). [8] (p96) Pressed juice and free run juice are held in slurry tanks. The press aid is added to the juice ...