Distillation
From EncycloWine
Diagram of simple distillation set-up without a fractionating column often used by chemists. Shown in use.
1. heat source (a Bunsen burner here)
2. distilling flask (a round bottom flask)
3. distilling head
4.
distillation...
Application of heat to a liquid (or to a solid) to produce vapor, which is then condensed and collected.
district...
Ethanol: An alcohol, C2H5OH, produced by distillation or as the principal alcohol in an alcohol fermentation by yeast. Also know as Ethyl Alcohol. Ethyl Acetate: An ester produced by fermentation.
"Alcohol and the Distillation of Wine in Arabic Sources". Retrieved on 2008-06-25.
^ "Wine Drinking and Making in Antiquity: Historical References on the Role of Gemstones". Retrieved on 2008-06-25.
^ Robinson, Jancis (2006-04-28).
Obscure, heavy bearing, white-wine variety historically used to produce a light neutral wine for blending, or distillation for use in brandy-type fortified wines, in France. Presently found in Australia, France and Switzerland.
Brandy: The alcoholic liquid obtained from distillation of wine.
Breathing: The act of allowing a bottle of wine to stand for a few minutes to an hour or so after pulling the cork but before serving it.
While several other volatile acids (those organic acids separable by distillation) - lactic, succinic, and propionic - occur in wine, Volatile Acidity commonly (but inaccurately) is used to refer to both acetic acid and ethyl acetate.
Its ongoing overproduction in the very recent past was partially sustained by distillation subsidies (with not a few cases of abuse) and a general devaluation of grape and wine prices.
There is much more to wines than simply red or white; blushes, ice wines, sparkling wines, madeiras, ports, sherries, and then you get to the distillations of wines such as armagnac or brandy.
The simple answer is that they are all distilled spirits, usually from wine. The distillation process gives them a higher alcohol level, usually between 40-60 percent. That's the simple answer.there is much more to it than that, however.
Marc: Residue left after the pressing of the grapes. After the wine has been taken from the press, the marc can be used in its distillation or for making the eau-de-vie "Orujo".
Orujos Solid residue of the grape, which can be unfermented or already fermented. The Orujos spirit or Aguardiente (known generically in Spain as Orujo of which the most well-known is made in Galicia), comes from the distillation of fermented ...
It has found such a reason, as an excellent source of neutral base wine, rich in rasping acidity, just perfect for distillation, and so the fruit is welcome in Cognac and Armagnac, just to the south.
Some portion of the pressed wine may be added back to the free-run, but it most often is used for bulk wine production or distillation.
At Jerez the distillation of wine is an activity having a double importance: it is fundamental for the production of the excellent brandy as well as for the fortification of Jerez wine.
DISTILLATION
Separation by heating of the components of a liquid.
DOSAGE (PROPORTIONING)
Contribution of sugar in the form of " drawn-off liquid " to a wine champagnized, after discharging.
DOUCEATRE
It is said of an unpleasantly sweetened wine.
In South Africa its ability to retain freshness (this factor was also very important in its original use for South african brandy distillation) whilst being vinified very slightly sweet are capitalised upon with considerable success.
Vino Encabezado - Wine fortified for distillation
Viura - Classic white grape varietal
Xarel.lo - One of the principal grapes used for the production of Cava, white grape varietal. Also used for still wines.
 See also: Wine, Alcohol, Grape, Region, Quality
  
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