Extracted. It's hard to avoid this word in any discussion of wines these days. Essentially it means just what it sounds like: a wine that's concentrated and intense.
Extracted/Extraction
Extraction is the process of taking the flavor, color and tannin out of the grape skins during maceration when the grape skins are steeped in the grape juice during fermentation.
Extracted: A negative term used to describe a red wine with excessive amounts of bitter hard tannins. This usually occurs when excessively hot or long fermentations are conducted in an attempt to extract deep colour from the skins.
EXTRACTED
Refers to the coloring imparted to wines during the fermentation process by the skins of the grapes used. Can also occur in the further step known as "maceration" where new wine is allowed to steep with the skins again.
The juice extracted under pressure after pressing for white wines and after fermentation for reds. Press wine has more flavor and aroma, deeper color and often more tannins than free-run juice.
Astringent
Unflattering tasting term describing an unpleasant, dry, mouth-puckering sensation usually caused by excess *acidity or bitterness. The excessive tannins in young, overextracted red wines are the usual culprits.
Grape seed oil is extracted from grape seeds and has a relatively high smoke point, approximately 420 °F (216 °C), so it can be safely used to cook at high temperatures. Grape seed oil can be used for stir-fries, sautéing and fondue.
Full-Bodied:A rich, extracted wine with a mouthfilling sensation of weight or mass.
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It may be increased by leaving the wine in contact with the skins for longer during cuvaison, although too long will result in an unbalanced wine that seems 'over-extracted'. fatWines that are rich and full bodied are sometimes described as fat.
tannic The tannins of a wine, which are extracted from the grape skins and stems, are, along with a wine's acidity and alcohol, its lifeline. Tannins give a wine firmness and some roughness when young, but gradually fall away and dissipate.
Extracted
A very concentrated wine
Extraction
The process of drawing out compounds into wine.
Fat
A full-bodied, thick wine.
Fermentation
The process of yeast converting sugar into alcohol and carbon dioxide.
Filtering ...
(the regular bottlings run around $25, while the Reserve bottlings run around $125; some think this wine has been on the decline in recent years/vintages--Robert Parker, for one, thinks the Mondavi wines lack the hedonistic, fully extracted ...
At first the wines mirrored the extracted, rich reds that Robert Parker admires." This is evidenced by the numerous 90+ ratings that Robert Parker's Wine Advocate has awarded Red Car reds since their first 2000 vintage.
They view the less opulent, less extracted wines - read fresh and balanced - as underperforming, underachieving, insults to their palate, which they must regard, I suppose, as being the universal palate.
In addition, the vines must be allowed to yield close to their maximum production (often 10-12 tons of fruit per acre, sometimes even more), the maximum juice from eacg grape must be extracted (i.e.
Press wine is the juice extracted by pressing the grapes. Contrast this with the higher quality free-run wine obtained without pressing the grapes. Press wine contains more tannins than does the free-run wine, and may be bitter.
Bodegas Salentein offers the "international" style of famed consultant Michel Rolland, which means ultra-extracted, weighty, high-alcohol reds, often pushing 15 percent.
Mosto Primera or Primeras is the Must extracted through light pressure. Mosto Segundo or Segundas is the juice extracted by applying maximum pressure. Mosto a la Piquera is liquid extracted by means of a wine press.
The extraction of aroma, color, flavor and tannins from grape skins usually during skin contact during the alcoholic fermentation.', '', 250)"; onMouseout="hideddrivetip()"maceration, to allow softening of the Tannins: Compounds extracted from ...
As the water contained in berries is frozen in ice crystals, it will not be extracted and the few juice extracted from the crushing is an extremely concentrated must, rich of sugar and acid.
When making wine, the juice that is extracted without pressing is of the highest quality, and is called "free run." In order to extract the rest of the juice, the grapes must be pressed. This is often done multiple times.
and the Niagara region of Ontario, Canada produce excellent dry versions in the Mosel and Alsation styles in addition to consistent freezing temperature extracted juice made into "ice-wine", (aka "eiswein").
Walnut oil
The nutty-flavored oil extracted from the walnut. Used for cooking or drizzling on greens, pasta, and vegetables.
Wasabi
A pungent green paste made from a rhizome of the watercress family. Also called Japanese horseradish.
Meaty Describes highly extracted red wines that are so full-bodied and concentrated, they seem chewy. Can also describe the aromas of cooked meat, bacon and game that are sometimes associated with Syrah and Pinot Noir.
Press: The process by which grape juice is extracted prior to fermentation; a machine that extracts juice from grapes.
Primeur (en): A French term for wine sold while it is sill in the barrels; known as "futures" in English-speaking countries.
BIG: A full, rich, ripe and extracted wine possessing full tannins and abundant fruit. Usually perceived as having high viscosity or a "heavy" feeling on the palate.
The substances, mostly derived from grape skins and just under the skin's surface, that contribute TANNIN, colour, glycerol and flavour to a wine. Some wines can be "over-extracted" meaning too much of these elements have been extracted making the ...
A seed from which colour is extracted to create the orange hue found in some cheddar .
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Tannins are extracted from grapes by skin contact and heavy pressing. Another source of a different type of tannin called flavonoids, is aging in oak barrels. Subtle amounts of oak tannins can give wine an aromatic complexity that can be desireable.
Must: The unfermented juice of grapes extracted by crushing or pressing; grape juice in the cask or vat before it is converted into wine.
The essence of red winemaking is that the must will ferment in contact with the skins, from which colour and tannin are extracted. Any additions of sugar, sulphur dioxide or yeast can be made directly to the fermentation vat.
For red wines, this juice is often left to sit with its skins so that tannins are extracted, giving the wine a fuller, more concentrated structure, and often adding some bitter flavors. With carbonic maceration, the grapes are not crushed.
Depending on the ripeness and quality of the grapes from which they are extracted, tannins can provide either a smooth texture or an astringency to the wine. Tannins impede oxidation and are a primary component in determining a wine's structure.
Tannin: A bitter compound found in the seeds, stems, and skins of grapes, and is extracted from wooden barrels. It is quite astringent and causes a puckering sensation in the front of the mouth.
Tart: An overly acidic wine.
Tannin
A substance found in the skins, seeds and stems of grapes and a principal component of red wine's structure, extracted during fermentation while in contact with the skins and seeds. Oak barrels also impart some tannin to wine.
While not all of our features have been extracted into readily usable extensions, we aim to eventually release all of our hacks and features through MediaWiki extensions or some sort of documentation.
Press: A machine that extracts juice from grapes (fr. fouloir, pressoir); the process by which grape juice is extracted prior to fermentation.
Tannin: The astringent phenolic anthocyanins found in grape skins, seeds, and stems that make your mouth pucker and feel dry when you drink red wine. Tannins are extracted from the grapes during the maceration process.
Extract - The solid compounds in wine, such as tannins. Increasing the level of extract results in more colour and body. However, some wines can be considered over-extracted.
F ...
sulphite and inoculate the grapes and allow the juice to ferment in contact with the skins and pulp for 2 to 5 days at temperatures between 70° and 80° F (pinot noir is often allowed to go to 95° F). During this initial period, color is extracted ...
Increasing the extract results in more colour and body. It may be increased by leaving the wine in contact with the skins for longer during cuvaison, although too long will result in an unbalanced wine that seems 'over-extracted' ...
Its grain is less tight and more open than others, an advantage for Cognac production. The open grain allows oak flavor to become extracted out of the wood quickly, which may be a disadvantage for the more delicate Chardonnays.
The main effects of mixing lees and wine are to prevent off-odours (mainly the rotten eggs smell of hydrogen sulphide) developing from lack of oxygen, to limit the amount of wood tannin and flavour extracted and to increase a creamy flavour and ...
One or two producers have extracted more interest but it is still unknown in the writer's experience for them to retain the same appeal by the time of the next vintage.
 See also: Extract, Wine, Grape, Bottle, Red
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