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Fermentation
Fermentation is the process by which
yeast transform
sugar into
alcohol and
carbon dioxide. Fermentation ceases when the
temperature is too high or too
low, when the sugar runs out, or when the alcohol level attains about 15%.
Field Blend
A field blend is the process of making wine from different grapes
varieties
within a single
vineyard.
This practice was once widely applied in Italy and elsewhere, but is losing popularity.
Filtering
The process of removing large particles such as
sediment,
spent
yeast cells,
and grape
skins from wine after
fermentation and before bottling.
The finer the filter the greater the impact on the wine’s final composition,
aroma, and
flavor. An inappropriate filter can ruin a wine. Some experts claim that proper
filtering enhances the wine. After all, who wants to drink or even look at
grape skins? On the other hand as grape skins decompose they may add
color and
delightful characteristics to the wine. Contrast filtering with
fining.
Fining
A traditional technique for clarifying wines by adding material such as clay
(bentonite), egg whites, gelatin or isinglass to wine containers. The
clarifying agent attracts suspended particles and slowly sinks to the bottom,
after which it is removed. Fining is a less aggressive wine clarification
technique than is
filtering.
Flash pasteurization
Flash pasteurization is a sterilization technique in which
wine is heated to about 176°F (80°C) for 30 to 60 seconds.Not everyone likes the
wines produced by this procedure.
Fortified wine
A fortified wine is one whose
alcohol level
is increased by
adding of neutral grape spirits. Examples include Madeira, Port, and Sherry. If
the alcohol is added before
fermentation completes,
as with Port, the result is a sweet wine because some
sugar
will not ferment. In contrast, if the alcohol
is added later, as with Sherry, the wine remains dry.
Free-run wine
The free-run wine is the juice produced by
crushing the grapes,
but before
pressing them.
This is considered the best juice for wine
making. Contrast with
press wine.
French oak
Many consider French oak to be the best for aging wine. It adds more subtle
wood flavors and spices to the wine than does its most popular competitor,
American oak. Connoisseurs can tell
if a given wine has been aged in
barrels
from Allier, Limousin, Nevers, or other French oak regions.
Click to access introductory wine glossary pages:
A B
C D
E F
G H
I J
K L
M N
O P
R S
T U
V W
Y Z