Search results
Results From The WOW.Com Content Network
The art and science of making wine. Also called enology (or oenology). Not to be confused with viticulture. Vinification The process of making grape juice into wine. Vin jaune French for "yellow wine", a wine fermented and matured under a yeast film that protects it, similar to the flor in Sherry production. Vinimatic
Wine experts such as Tom Stevenson note that they may improve wine quality when used with moderation and care, or diminish it when used to excess. [3] Winemakers deliberately leave more tartrates and phenolics in wines designed for long aging in bottle so that they are able to develop the aromatic compounds that constitute bouquet. [ 2 ]
The space between the wine and the top of a wine bottle. As a wine ages, the space of ullage will increase as the wine gradually evaporates and seeps through the cork. The winemaking term of "ullage" refers to the practice of topping off a barrel with extra wine to prevent oxidation. Unctuous A wine that has layers of soft, concentrated ...
Alternative wine closures such as screw caps are available. Some bottling lines incorporate a fill height detector which reject under or over-filled bottles, and also a metal detector. After filling and corking, a plastic or tin capsule is applied to the neck of the bottle in a capsular. Next the bottle enters a labeller where a wine label is ...
Whether you cracked open a bottle for a dinner party with friends or you simply used some red wine for cooking, a half empty bottle of wine is something you won't want to go to waste.
In bookbinding, stiffening is a process whereby paperback books are reinforced for use in libraries, without change to their fundamental binding structure. It is in use at several academic libraries in the United States, including those at Cornell University and Johns Hopkins University .
Wine tasting 101. For premium support please call: 800-290-4726 more ways to reach us
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.