Search results
Results From The WOW.Com Content Network
Grappa is an alcoholic beverage: a fragrant, grape-based pomace brandy of Italian origin that contains 35 to 60 percent alcohol by volume (70 to 120 US proof). Grappa is a protected name in the European Union. Grappa is made by distilling the skins, pulp, seeds and stems (i.e., the pomace) left over from winemaking after pressing the grapes. It ...
The sucrose is made in the leaves and flows into the plant, where it is broken down into glucose and fructose [38] and accumulates in the berry, where it is a characteristic of the maturation of the grapes. Many different sugars coexist: the most common are glucose and fructose which will be consumed by anaerobic yeast to convert it to alcohol ...
The primary role of yeast is to convert the sugars present (namely glucose) in the grape must into alcohol.The yeast accomplishes this by utilizing glucose through a series of metabolic pathways that, in the presence of oxygen, produces not only large amounts of energy for the cell but also many different intermediates that the cell needs to function.
Wine is an alcoholic drink made from fermented fruit. Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification.
Red grape pomace in a vineyard White grape pomace being removed from a basket press. Pomace may be either fermented, semi-fermented, or unfermented.During red wine vinification, the pomace is left to soak in the must for the entire fermentation period and is thus fermented; fermented pomace is particularly suitable for the production of pomace brandy, as it is soft, dry, and has a high alcohol ...
A disadvantage of mechanical harvesting is the indiscriminate inclusion of foreign non-grape material in the product, especially leaf stems and leaves, but also, depending on the trellis system and grapevine canopy management, may include moldy grapes, canes, metal debris, rocks and even small animals and bird nests.
Absinthe is traditionally prepared from a distillation of neutral alcohol, various herbs, spices, and water. Traditional absinthes were redistilled from a white grape spirit (or eau de vie), while lesser absinthes were more commonly made from alcohol from grains, beets, or potatoes. [68]
French term for fresh grape juice that has had alcohol added to it (Fortification) before fermentation has started. This results in a generally sweet wine. MOG A winemaking abbreviation for "Material Other than Grapes". Usually refers to debris like leaves, dirt and stems that can be unintentionally harvested with the grapes. [4] Mosto cotto