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.
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.
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.
Crushing of grapes in order to break the skin and free the juice.
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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 ...
carbonic macerationTechnique used in making Beaujolais and other wines, in which whole clusters of red grapes are placed in the fermenting tanks without crushing them. This results in a brighter, fruitier wine.
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.
(The skins impart a red wine’s color and tannin.) After crushing and destemming, the must - juice, skins and seeds - is inoculated with a cultured yeast and fermentation ensues, ...
There is also another method to concentrate grape juice: freezing the water inside the berries followed by an immediate crushing.
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 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.
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.
Traditionally, the winemaking process begins with the crushing of grapes; the juice of the grapes is pushed out of the skins and gradually ferments.
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.
pressing: The act of mechanically extracting juice from the skins of white grapes following crushing, or mechanically extracting the remaining wine from the skins of red grapes following fermentation.
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 crusher spits these out in a pile as waste material when crushing grapes for fermentation. Often during grape crushing the rachis gets broken, allowing bits of stem to remain in the must during fermentation.
Instead of crushing the grapes and releasing the juices to be fermented by yeasts, whole grape bunches are placed in a tank and the oxygen is displaced by carbon dioxide.
The fruit is then cleaned, peeled and extra elements like the core and seeds are removed before crushing and pressing.
The mixture is adjusted to enable better fermentation.
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.
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.
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.
Rolling
The process of crushing the leaves to activate certain enzymes and initiate fermentation; also results in the curled appearance of the final tea leaf.
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Must: Term for the juice and pulp produced by crushing or pressing grapes. Used until the end of fermentation when it is called wine.
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Nouveau: French for a young wine meant for immediate drinking.
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
The juice and pulp produced by crushing or pressing grapes. Used until the end of fermentation, when it is then called wine.
In wine making, it is the juice that appears after crushing, but before pressing. It is the highest quality juice for wine making.
Fresh ...
Must: The unfermented juice of grapes extracted by crushing or pressing; grape juice in the cask or vat before it is converted into wine.
Is the name given to freshly-pressed grape juice that often also contains skins, seeds, and sometimes stems after the crushing and de-stemming process. Creating must is the first step in the winemaking process.
Carbonic maceration: The Beaujolais process, in which whole grapes are fermented without crushing. Creates a very fruity wine with characteristic aromas of bananas, strawberries and cotton.
Wine Label - The descriptive sticker or signage attached to the side of the wine bottle.
Wine Press - A mechanical device for crushing grapes and extracting juice.
Y
Yield - The amount of fruit that a vineyard produces.
Must - The mixture of unfermented grape juice and grape solids that is created at the initial crushing of harvested grapes.
Stemmy: a term applying either to wines actually having been fermented in contact with their stems, or to wines which, owing to an unusually brutal crushing or pressing, contain an excess of the bitter tannins of the stems.
One variation has the fruit go directly into the press, without going through the crusher, to avoid some degree of oxidation. In another variation the grapes, after crushing, ...
grapes so you don't have to remove them from the grapes. Also, the seeds sometimes cause the flavor of the wine to change, even if you remove them from the grapes before the fermentation process. Remove the stems from the grapes before crushing them.
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.
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.
The process of pressing intact clusters of grapes without destemming or crushing the fruit first
Wine
The fermented juice of grapes
Yeast
Unicellular fungi capable of fermenting sugars.
 See also: Crush, Grape, Wine, Fermentation, White
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