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Definition
| The process of separating the grape juice from the skins and other solids |
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Definition
| The process of breaking open the grape berries and allowing the juice to flow. |
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Definition
| Grape juice, or a mixture of juice and solids, that is destined to be fermented into wine |
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Definition
| Considered to be the highest quality juice in the batch |
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Term
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Definition
| Italian term for "Pomace Brandy" |
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Term
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Definition
| Adding sugar to the juice/juice mixture before fermentation |
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Term
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Definition
| French term for "juice settling" |
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Term
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Definition
| Number of liters in a 60-gallon barrel |
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Term
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Definition
| Typical strain of yeast used for winemaking |
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Term
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Definition
| Type of fermentation carried out by lactic bacteria |
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Term
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Definition
| Type of ester, created by MLF, that smells "buttery" |
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Term
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Definition
| Term used for expired yeast cells and other solid matter in a newly fermented wine |
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Term
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Definition
| The process of stirring the dead yeas cells and other solid matter into a wine while aging |
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Term
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Definition
| A gentle form of clarification that uses gravity, allowing solids to sink to the bottom of the container. |
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Term
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Definition
| A form of clarification that uses an inert material such as gelatin or bentonite to bind to solid particles |
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Term
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Definition
| A type of clarification that involves straining the wine through a barrier with small openings |
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Term
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Definition
| A type of clarification that uses a large piece of laboratory equipment in order to accelerate gravity. |
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Term
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Definition
| A type of clarification used to prevent the formation of tartrates |
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Term
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Definition
| Term used for the extraction of color, tannin, and flavor components from red wine skins during wine production |
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Term
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Definition
| Method of cap manageemnt that involves moving juice from the bottom of the tank and spraying it over the top of the cap |
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Term
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Definition
| The French term for "rack and return" |
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Term
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Definition
| The "binding together" of tannin molecules as red wine ages and matures |
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Term
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Definition
| French name for a 225-liter barrel |
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Term
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Definition
| Alternative method of red wine fermentation sometimes referred to as "whole berry fermentation" |
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Term
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Definition
| Method used to produce both hearty reds and rose' wines by "bleeding" off some of the juice. |
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Term
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Definition
| Method used to produce very pale rose', such as those made in Provence |
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Term
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Definition
| Type of wine made in German from frozen grapes |
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