Crush
The noun crush refers to the harvest. The verb crush refers to breaking the destemmed grape skins before pressing and fermentation.
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Crushing :
Optional procedure where by the grape is crushed slightly just before barrelling for fermentation, in order to free the juice contained in the pulp.
Crush 2 campden tablets and place into a second clean demi-john, transfer the wine into this vessel using a siphon tube, and leave somewhere cool and dark to clear.
Crush: Breaking the grape skins prior to pressing or fermentation and the season of the year when this occurs.
Crush: Harvest season when the grapes are picked and crushed.
Cuvee: A blend or special lot of wine.
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Crush: The American term for harvest.
Cru Classé: Top-ranking vineyard in the Bordeaux Classification of 1855.
Cuvée: This word literally means “vat,' but the French word refer to a particular blend.So, blended wines, in short.
Crush
After stems are removed, breaking the grape skins prior to pressing and fermentation. The term also applied to the season of the year (during harvest) when this occurs.
Crusher ...
Crush: in wine lingo, the time of year when the grapes are picked and processed. Grapes for the so-called "finer" wines are not literally and dramatically crushed, but are broken open to allow their juice to run out.
Crush. Harvest season when the grapes are picked and crushed.
D.O.C. (Denominazione D`Origine Controllata). The Italian system of laws regulating about 250 different wine zones. Italy's D.O.C.
Crushed Port: British term for Port blended from several vintages. Similar to the currently sold Late Bottled Vintage Port, except that crushed Port will age in the bottle, throwing a sediment, or crust, as it does so. Not currently produced..
Crush
The English language term (especially in California) for the harvest.
Cultivar ...
CRUSH TANK
The wine tank that receives the newly crushed must - pumped there directly from the crusher.
CRYOEXTRACTION
The practice of artificially replicating the natural conditions necessary to produce sweet white Ice Wine (Eiswein).
Crushing and Destemming
Crushing and Destemming Phase of Winemaking
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Crushing and primary fermentation
A cap of grape skins forms on the surface of fermenting red wine.
Crush: The process of crushing and destemming wine grapes just prior to fermentation. "The crush" refers to the autumn season when grapes ripen and are harvested and fermented.
Crushing
In modern mechanized wine production, the grapes are normally crushed and stemmed at the same time by a crusher-stemmer, usually consisting of a perforated cylinder containing paddles revolving at 600 to 1,200 revolutions per minute.
Crushing and destemming the grapes
The grapes just arriving in the cellar are crushed and destemmed to release their juice and pulp.
The must obtained that way is put in a tank to go trough the process of fermentation.
Crush & Destem
After the grapes arrive at the winery, they are mechanically crushed and de-stemmed. This releases some free run juice, and separates the fruit from the stems, which can impart bitter tannins to the juice.
Crushing of grapes in order to break the skin and free the juice.
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Einmaischen ...
Crush
First stage of winemaking when the skins of the grape are broken to release the juice.
Cultivar
Term widely used in South Africa when referring to specific grape varieties.
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A. Crushing of grapes B. Must preparation (concentrated, sterilized, and fresh juices) C. Stabilization D. Bottling
A. 100 mg/L B. 50 mg/L C. 50 mg/L D. 50 mg/L ...
Smell of crushed geranium leaves
Sulfur dioxide
Smell of burnt matches. Can also come across as a pricking sensation in the nose.
Must: Crushed grapes about to go or going through fermentation. (fr. moût)
Musty: Stale, dusty or rank aromas. The result of a wine being made from moldy grapes, stored in improperly cleaned tanks and barrels, or contaminated by a poor cork.
Must: Crushed grapes about to go or going through fermentation.
Nebbiolo: A red grape popular in the Piedmont region of northwest Italy; the grape that yields both Barolo and Barbaresco.
California Crush
Preliminary figure show that in 2001, California crushed a total of 3.3 million tons of grapes. This is down 15% from 2000. Red grape varietals were only down 5% and over 1.7 million tons. 1.
They decided to crush those "frozen" grapes and with the few juice they obtained produced a sweet and exquisite wine: Eiswein. It will be only at the end of the 1960s this technique will be improved thanks to the work of Dr.
Picking and the crush usually continues for two to three weeks. When it is over, the grape skins from the wine presses are mixed with fertilizer and spread over the vineyards.
CTC
An acronym for Crush, Tear, and Curl, a manufacturing process to create tea leaves that impart a stronger infusion.
D
Darjeeling
Tea grown in the Darjeeling region of India, near the Himalayas. Darjeeling teas are usually highly astringent.
Once crushed the pulp is added to a gönc of the normal wine - the more that are added, the sweeter the wine. Aszú EssenciaThis is a rare wine, made only from the free-run juice of the nobly rotten grapes in the puttonyos baskets.
Crush While it has come to simply mean "harvest," crushing of the grapes to liberate the juice is also one of the first operations in vinification. Cuve French for "tank." Cuvée literally "vatful".e. g.
free-run juice: The juice that is drained from crushed white grapes following crushing. That is, without pressing the skins.
Carbonic maceration A winemaking practice of fermenting whole grapes that have not been crushed. Champagne flute A piece of stemware having a long stem with a tall, narow bowl on top.
Chardonnay grapes have a fairly neutral flavor, and because they are usually crushed or pressed and not fermented with their skins the way red wines are, whatever flavors emerge from the grape are extracted almost instantly after crushing.
As more fruit is piled in those grapes at the bottom are crushed by those being added on top, leading to three distinct layers.
Traditionally, the winemaking process begins with the crushing of grapes; the juice of the grapes is pushed out of the skins and gradually ferments.
After crushing, the red grapes, skins and all, sit in a fermentation vat for a period of time. Picture a huge plastic bin with a mixture of crushed grapes and juice with a layer of crushed wet skins on top.
This is why good wineries go to great lengths to minimize air contact with the must (crushed grape skins and juice), the fermenting wine, and wine as it ages in the winery.
Once the grapes have been dried, they are crushed and fermented to dryness (but not before 1 December following the harvest).
Whether the grapes are pressed immediately after crushing or let stand on the skins for flavour extraction before pressing, once the juice sample has settled and cleared, the acid and pH readings should be accurate.
After you crush the grapes, are you going to ferment them in tank (like most do) or are you going to barrel ferment? Are you going to use what they call 'native yeasts' or are you going to inoculate with lab-created yeasts?
When they're almost raisins, they're crushed and fermented to create Amarone wine. These concentrated sugars ferment to complete dryness, which creates a wine with high alcohol (often 14%-16%), black fruit flavors and a rich, dark color.
A German oddity made by crushing frozen grapes that have been deliberately left on the vine until winter, when they are picked on the first really freezing night.
Wine, as probably most people know, is created from crushing grapes and leaving the juice to ferment. Fermentation happens naturally, as the yeasts in the air digest the sugar in the grape juice and convert it to carbon dioxide and alcohol.
The grapes are hand harvested and are brought into the winery in small lug boxes and put directly into the crusher - destemmer. The grape must falls into small ½ to 1-ton open top fermentors and the selected yeast is added.
Usually it's made by crushing red wine grapes, then leaving the dark skins in contact with the juice for a much shorter time than they would be for a red wine, so that the wine takes on only a pink coloring.
The grapes from old vines are crushed by some northern Californian producers and made into a fruity white wine of interesting character in both dry and sweet versions.
Acidic grape crushed by some northern Californian producers and made into a fruity white wine of simple character in both dry and sweet versions. Mainly grown in California to provide acidic backbone for white "jug" wine blends.
A process of winemaking in which whole grapes are fermented without crushing them or breaking the skins. The flesh of the grape starts to ferment inside the skin.
In essence, grapes are crushed, the juice is fermented and aged, and bottled. Fermentation is when yeast eats the sugar in the juice and turns it into carbon dioxide and alcohol.
The name in the local dialect is Chiuinascha, which means 'more marc' (the solid leftover after the grape crushing).
The clusters are then gently de-stemmed without crushing and the Must: Unfermented grape juice produced by de-stemming, crushing or pressing.', '', 250)"; onMouseout="hideddrivetip()"must put into stainless steel tanks.
Harvested grapes will begin to ferment naturally, especially if they are crushed to break the skins and expose the sugar-rich juice inside to the yeasts which reside on the grape skins.
Grape juice
Grape juice is obtained from crushing grapes. The juice, or must, is then fermented and made into wine.
Grapey
Tasting term referring to flavours and aromas reminiscent of a certain type of fresh wine or grape.
Must: The skins, seeds and juice of crushed berries; may also contain whole berries or whole clusters. Red wines are fermented as must; white wines are pressed and fermented as juice.
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Crush - The grape harvest or vintage measured in tonnes.
Cult Wines - Wines for which buyers will pay large sums of money because of their desirability and rarity.
The Beaujolais process, in which whole grapes are fermented without crushing. Creates a very fruity wine with characteristic aromas of bananas, strawberries and cotton candy and often a salad-dressing whiff of vinegar within palatable limits.
MUST: In winemaking it is the crushed fruit, sugar and juices before fermentation into wine.
NOSE: The 'nose' of a wine describes its smell or aroma.
A garlic sauce, sometimes containing crushed walnut meats. Comes in numerous regional .
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Mosto Flor or Mosto Yema is free run juice flowing from grapes crushed by their own weight without any mechanical pressing. Mosto Primera or Primeras is the Must extracted through light pressure.
 See also: Wine, Grape, White, Red, Fermentation
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