Search results
Results From The WOW.Com Content Network
In surface filtration, the wine passes through a thin membrane. Running the wine parallel to the filter surface, known as cross-flow filtration, will minimize the filter clogging. The finest surface filtration, microfiltration, can sterilize the wine by trapping all yeast and, optionally, bacteria, and so is often done immediately prior to ...
Procedurally generated tiling textures. In computer graphics, a procedural texture [1] is a texture created using a mathematical description (i.e. an algorithm) rather than directly stored data. The advantage of this approach is low storage cost, unlimited texture resolution and easy texture mapping. [2]
Smokey: a wine exhibiting the aromas and flavors of the various types of smoke, such as tobacco smoke, roasting fire smoke and a toasty smoke derived from oak influences. [23] Smooth: a wine with a pleasing texture. Typically refers to a wine with soft tannins. [8] Soft: a wine that is not overly tannic. [6] Sour: a wine with unbalanced ...
The application of a texture in the UV space related to the effect in 3D. A representation of the UV mapping of a cube. The flattened cube net may then be textured to texture the cube. UV mapping is the 3D modeling process of projecting a 3D model's surface to a 2D image for texture mapping.
Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar content, acidity and the presence of secondary compounds.
It can also refer to the texture produced by the process, or to any material used primarily for its flocked surface. Flocking of an article can be performed for the purpose of increasing its value. It can also be performed for functional reasons including insulation, slip-or-grip [ clarification needed ] friction, retention of a liquid film ...
To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice (with the exceptions of teinturiers) is clear-grayish in color. In the production of white wines, maceration is either avoided or allowed only in very limited manner in the form of a short amount of skin contact ...
The use of highly prolific grape varieties produced high yields and thin wines, which were normally blended with red wine from Algeria to give them more body. [ 4 ] The phylloxera epidemic in the 19th century severely affected the Languedoc wine industry, killing off many of the higher quality Vitis vinifera that were susceptible to the louse.