What are the steps of making wine?
There are five basic stages or steps to making wine: harvesting, crushing and pressing, fermentation, clarification, ...
Where is wine made?
For this reason and a host more, most winemakers acknowledge that wine is made in the vineyard, at least figuratively. The process of making fine wine requires that the grapes are harvested at a precise time, preferably when physiologically ripe. A combination of science and old-fashioned tasting usually go into determining when to harvest, ...
What is fining wine?
Fining occurs when substances are added to a wine to clarify them. Often, winemakers will add egg whites, clay, or other compounds to wine that will help precipitate dead yeast cells and other solids out of a wine. These substances adhere to the unwanted solids and force them to the bottom of the tank.
What is the final stage of wine making?
The final stage of the wine making process involves the aging and bottling of wine. After clarification, the winemaker has the choice of bottling a wine immediately, which is the case for Beaujolais Nouveau, or he or she can give a wine additional aging as in the case of Grand Cru Bordeaux and great Napa Valley Cabernet Sauvignon. Further aging can be done in the bottle, stainless steel or ceramic tanks, large wooden ovals, or small barrels, commonly called barriques. The choices and techniques employed in this final stage of the process are nearly endless, as are the end results. However, the common result in all cases is wine. Enjoy!
Why do winemakers press must after crushing?
However, if a winemaker is to make white wine, he or she will quickly press the must after crushing in order to separate the juice from the skins, seeds, and solids. By doing so unwanted color (which comes from the skin of the grape, not the juice) and tannins cannot leach into the white wine.
How long does it take for wine to ferment?
Fermentation can require anywhere from ten days to a month or more. The resulting level of alcohol in a wine will vary from one locale to the next, due to the total sugar content of the must. An alcohol level of 10% in cool climates versus a high of 15% in warmer areas is considered normal. Sweet wine is produced when the fermentation process stops ...
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What is appellation wine?
appellation — a legally defined region known to produce fine wine. See wine regions of the world.
What is fining wine?
fining — the addition of egg whites or gelatin (among other things) to clear the wine of unwanted particles
What does "complex" mean in wine?
complex — a wine exhibiting numerous odors, nuances, and flavors
What is the plug used to seal a wine barrel?
bung — the plug used to seal a wine barrel. bung hole — the opening in a cask in which wine can be put in or taken out. chaptalization — adding sugar to wine before or during fermentation to increase alcohol levels. Chaptalization is illegal in some parts of the world, and highly controlled in others.
What is the name of the red wine in Bordeaux?
claret — the name the English use when referring to the red wines of Bordeaux
What is the balance of wine?
balance — a term for when the elements of wine – acids, sugars, tannins, and alcohol – come together in a harmonious way
What does "n#acidity" mean in wine?
In this wine dictionary, you can find the most important wine terms and their definitions. Enjoy!#N#acidity — the liveliness and crispness in wine that activates our salivary glands
What fruit can you use to make wine?
Below are fruit suggestions you can use to make your fruit wines: Grapes (white grapes/ white grape juice are for white wine; merlot grapes for red wine) Plum. Strawberry.
What yeast is used in wine making?
Wild Yeast : These are natural yeasts used in traditional winemaking. It’s a much more difficult route since you have to activate it, but nonetheless, it’s a fun experience! Wine Yeast: If you’re a newbie, it’s better to start off with a wine yeast or champagne yeast.
How to make wine with pectic enzyme?
1 gallon of boiled water. 2 drops of liquid pectic enzyme (or any wine additives) 2 pounds of freshly cleaned and cut fruit of your choice (better frozen) 1 packet of yeast. A bread yeast would do, but we suggest using a special wine yeast since it doesn’t peter as fast and is specifically formulated for making wine. 2.
What is the best way to balance wine?
Here’s a little guide to know which ones you should use: Tannin: Wine tannin comes in handy when you want to balance out the sweetness in your wine. It gives it an earthy flavor much like black coffee. Pectic Enzyme: This additive breaks down fruits to extract the juice and its nutrients.
How long does it take for wine bubbles to stop?
After 3 days, the bubbles should fizzle and stop. But, in case that you don’t see any bubble action, you can put your ear beside it to listen. If there aren’t enough bubbles, add 1 tablespoon of yeast nutrient. 6. Taste Test. Once the bubbles have stopped, it means that your homemade wine is ready.
How long does it take to transfer wine to a new carboy?
After a few weeks to a month, transfer the wine into a new carboy for sanitary measures. It helps prevent yeast infections and makes your homemade wine safe to drink.
What is the best way to tone down white wine?
Acid: If your fruit or white wine has a strong and harsh taste, adding any citrus fruit such as lemon juice will tone it down a bit. Yeast Nutrient: When fermentation is slow or there isn’t enough bubble action, then it needs an extra kick of yeast nutrient.
What is wine made of?
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol, carbon dioxide and heat. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment ( terroir ), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes involve fermentation of additional crops, including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry .
Where did wine originate?
The earliest evidence of a grape and rice mixed based fermented drink was found in ancient China ( c. 7000 BC), earliest evidence of wine in Georgia from 6000 BC, Iran from 5000 BC, and Sicily from 4000 BC. The earliest known wineries from 4100 BC is the Areni-1 winery in Armenia.
How to make rosé wine?
There are three primary ways to produce rosé wine: skin contact (allowing dark grape skins to stain the wort ), saignée (removing juice from the must early in fermentation and continuing fermentation of the juice separately), and blending of a red and white wine (uncommon and discouraged in most wine growing regions).
How does red wine get its color?
Red wine gains its color and flavor (notably, tannins) from the grape skin, by allowing the grapes to soak in the extracted juice. Red wine is made from dark-colored red grape varieties. The actual color of the wine can range from violet, typical of young wines, through red for mature wines, to brown for older red wines. The juice from most red grapes is actually greenish-white; the red color comes from anthocyanins present in the skin of the grape. A notable exception is the family of rare teinturier varieties, which actually have red flesh and produce red juice.
What is not made from grapes?
Wines not made from grapes involve fermentation of additional crops, including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry . Wine has been produced for thousands of years.
How much wine is in a drink?
Some UK supermarkets have been criticized for selling "wine based" drinks, which only contain 75% wine, but which are still marketed as wine. The International Organisation of Vine and Wine requires that a "wine-based drink" must contain a minimum of 75% wine, but producers do not have to divulge the nature of the remaining 25%.
What grapes are used to make white wine?
To make white wine, grapes are pressed quickly with the juice immediately drained away from the grape skins. The grapes used are typically white grape varieties, though red grapes may be used if the winemaker is careful not to let the skin stain the wort during the separation of the pulp-juice.
What is the glossary of wine terms?
The glossary of wine terms lists the definitions of many general terms used within the wine industry. For terms specific to viticulture, winemaking, grape varieties, and wine tasting, see the topic specific list in the " See also " section below.
How many litres of wine is in a bottle?
A large bottle holding 3-5 litres, the equivalent of 4-6 regular wine bottles.
Why does wine have oxidative aromas?
Early in its life, a wine will exhibit oxidative aromas and traits due to the relatively recent influence and exposure of oxygen when the wine was barrel aged and/or bottled. As the wine ages and is shut off from a supply of oxygen in the bottle, a mature wine will develop reductive characteristics.
How long does a wine need to age in oak?
Spanish aging designation. For red wines a wine needs to be aged at least 6 months in oak (in Rioja and Ribera del Duero it is 12 months in oak) and a total of 24 months before release. For Spanish whites there is no minimum oak aging but a Crianza designated wines needs to be kept at the winery for at least 18 months after harvest before being released to the market
What is Amontillado wine?
Amontillado. Best described as a matured Fino. After the flor dies, the yeast sinks to the bottom of the wine and is no longer able to protect the Sherry from oxidation. The now unprotected Sherry begins to take on a rich and deep nutty flavor.
What does "anything but chardonnay" mean?
Initials for "Anything but Chardonnay " or "Anything but Cabernet ". A term conceived by Bonny Doon 's Randall Grahm to denote wine drinkers' interest in grape varieties.
What does AOC stand for in wine?
Abbreviation for Appellation d'Origine Contrôlée, (English: Appellation of controlled origin ), as specified under French law. The AOC laws specify and delimit the geography from which a particular wine (or other food product) may originate and methods by which it may be made. The regulations are administered by the Institut National des Appellations d'Origine (INAO).
What is the appellation for a wine region?
Appellation diOrigine Controlee, a French term for a denominated, governed wine region such as Margaux or Nuits-St.-Georges.
What is the French term for ranking a wine?
A French term for ranking a wineis inherent quality, i.e. cru bourgeois, cru classe, premier cru, and grand cru.
What is a wine that is pink?
A wine made from red grapes but which appears pink or salmon in color because the grape skins were removed from the fermenting juice before more color could be imparted; more commonly referred to as rose.
What is the grape for red Burgundy?
A prominent French wine region stretching from Chablis in the north to Lyons in the south; Pinot Noir is the grape for red Burgundy, Chardonnay for white. C. Cabernet Franc. A red grape common to Bordeaux; characteristics include an herbal, leafy flavor and a soft, fleshy texture. Cabernet Sauvignon.
What is the wine region of France?
A highly regarded wine region in eastern France renowned for dry and sweet wines made from Riesling, Gewuerztraminer, Pinot Blanc, Pinot Gris, and others. Amarone. A succulent higher-alcohol red wine hailing from the Veneto region in northern Italy; made primarily from Corvina grapes dried on racks before pressing.
What is botryt's wine?
A beneficial mold that causes grapes to shrivel and sugars to concentrate, resulting in sweet, unctuous wines; common botryt's wines include Sauternes, Tokay, and German beerenauslese.
What is the name of the wine region east of Paris?
Chablis. A town and wine region east of Paris known for steely, minerally Chardonnay. Champagne. A denominated region northeast of Paris in which Chardonnay, Pinot Noir, and Pinot Meunier grapes are made into sparkling wine. Chaptalization. The process of adding sugar to fermenting grapes in order to increase alcohol.
What does "brut" mean in wine?
Brut- Term used to describe sparkling wine, meaning dry. Brut wines contain less than 1.5 percent residual sugar per liter, which is more than Extra Brut but less than Extra Dry. Crémant- French sparkling wines made in the traditional méthode champenoise outside of the Champagne region.
What is a fortified wine?
Fortified Wine- A wine to which grape spirit, generally brandy, has been added. The additional alcohol will raise the concentration of the wine high enough to halt fermentation. Corked- Wine that has been spoiled due to cork taint.
What causes cork taint in wine?
Cork taint occurs when microorganisms come in contact with cork and create TCA (Trichloroanisole), instantly ruining the wine. Common odors of corked wine are wet newspaper, moldy basement, chlorine, or damp rags. Lees- Dead yeast cells found at bottom of a vat of wine after fermentation.
Why do wines age on their lees?
Some wines are aged on their lees (called sur lie) to add a toasty, more complex finish to the wine. Maceration- Process of extracting tannins and flavor compounds from skins, seeds, and stems in the must.
What is the purpose of decanting wine?
Decant- The act of pouring wine into a separate container for the purpose of either a) separating older wine from sediment or b) aerating the wine to introduce oxygen; presence of oxygen will open up aromas and brings out flavors in the wine.
What is tannic wine?
Tannin- Textural elements (from skins, seeds, and wood) that create a dry feeling in the mouth. Tannins can be bitter and complex and contribute to aging potential in wine. Red wines are generally more tannic than white wines due to their contact with skins and seeds during maceration.
Overview
Styles
Wine is made in many ways from different fruits, with grapes being the most common.
The type of grape used and the amount of skin contact while the juice is being extracted determines the color and general style of the wine. The color has no relation to a wine's sweetness—all may be made sweet or dry.
Red wine gains its color and flavor (notably, tannins) from the grape skin, by allowing the grapes to soak …
History
The earliest known traces of wine are from Georgia (c. 6000 BCE), Iran (Persia) (c. 5000 BCE), and Sicily (c. 4000 BCE). Wine reached the Balkans by 4500 BC and was consumed and celebrated in ancient Greece, Thrace and Rome. Throughout history, wine has been consumed for its intoxicating effects.
The earliest archaeological and archaeobotanical evidence for grape wine an…
Grape varieties
Wine is usually made from one or more varieties of the European species Vitis vinifera, such as Pinot noir, Chardonnay, Cabernet Sauvignon, Gamay and Merlot. When one of these varieties is used as the predominant grape (usually defined by law as minimums of 75% to 85%), the result is a "varietal" as opposed to a "blended" wine. Blended wines are not necessarily inferior to varietal wines, rat…
Classification
Regulations govern the classification and sale of wine in many regions of the world. European wines tend to be classified by region (e.g. Bordeaux, Rioja and Chianti), while non-European wines are most often classified by grape (e.g. Pinot noir and Merlot). Market recognition of particular regions has recently been leading to their increased prominence on non-European wine labels. Example…
Vintages
In the United States, for a wine to be vintage-dated and labeled with a country of origin or American Viticultural Area (AVA; e.g., Sonoma Valley), 95% of its volume must be from grapes harvested in that year. If a wine is not labeled with a country of origin or AVA the percentage requirement is lowered to 85%.
Vintage wines are generally bottled in a single batch so that each bottle will ha…
Tasting
Wine tasting is the sensory examination and evaluation of wine. Wines contain many chemical compounds similar or identical to those in fruits, vegetables, and spices. The sweetness of wine is determined by the amount of residual sugar in the wine after fermentation, relative to the acidity present in the wine. Dry wine, for example, has only a small amount of residual sugar. Some wine labels sug…
Collecting
Outstanding vintages from the best vineyards may sell for thousands of dollars per bottle, though the broader term "fine wine" covers those typically retailing in excess of US$30–50. "Investment wines" are considered by some to be Veblen goods: those for which demand increases rather than decreases as their prices rise. Particular selections such as "Verticals", which span multiple vintages of …