Cryoextraction
From EncycloWine
Cryoextraction is the process by which grapes are frozen with refrigeration and pressed.
The method, reverse osmosis, has gained some notoriety as being the ultimate in manipulation; unlike cryo-extraction and low pressure evaporation, there is no natural analogy.
EXTRACTION: Richness and depth of concentration of fruit in a wine. Usually a positive quality, although highly extracted wine can also be highly tannic.
CRYOEXTRACTION
The practice of artificially replicating the natural conditions necessary to produce sweet white Ice Wine (Eiswein).
Cryo-extraction
Cryo-extraction is an alternative to chaptalization. The grapes are frozen in order to extract ice, thereby concentrating the sugars and other components.
Extraction of flavours and colours is not a problem in white musts; the crushed grape mass is usually separated from the skins before fermentation.
Massive extraction a la New World and Super Tuscan in nature, displaying inky purple in color.
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.
For example, cryoextraction is expressly forbidden in Canada, Germany and Austria, whereas in other countries this technique is sometimes permitted.
Maceration: The extraction of aroma, color, flavor, and tannins from grape skins usually during skin contact during the alcoholic fermentation.', '', 250)"; onMouseout="hideddrivetip()"Maceration ...
batonnageStirring the lees with a stick to increase flavour extraction. bauméA scale for must weight.
Bitterness is usually caused by the accidental extraction of small molecular weight tannins from the skins and (particularly) seeds during the maceration stage of red winemaking.
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 ...
However, fine wine producers, to enhance the extraction of color, flavor, and tannin from the skins, often prefer to punch down the cap in order to submerge it in the juice, ...
This process prevents bacterial infestation and improves extraction of desired components in the juice. Contrast with punch down.
Punch down ...
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.
Clear brassy gold, this wine's intense color hints at the ripe extraction that awaits in the glass.
Saignée: Also called "bleeding the vats" is an extraction process used in making rosé.
Even flashier is the process called cold maceration, in which grape skins and juice are held at low temperature: the theory is that this results in the extraction of a better class of molecules from the skins.
Growers who picked early claim excellent extraction of colour and flavours and only moderate alcohol. But later harvests, too, have ripe, juicy flavours and good acid balance. Beautiful aromatics are also typical.
These cool temperatures would delay fermentation for several days, extending the maceration period and extraction of phenolic compounds such as tannins.
Methods used to break up this cake and insure more color extraction include punching down by hand several times a day, pumping-over the juice to the top of the cake using a must pump, or stirring by some other mechanical means, ...
The real luxury wines, fruit bombs of almost unbelievable extraction (this is a style that seems to divide wine lovers right down the middle--some love it, while others decry it as artificial and excessive) include: ...
Punching down: The act of pushing the cap down into the fermenting liquid to wet it and facilitate color and flavor extraction. This is the traditional method, but it can only be used for small tanks.
Processus pendant lequel le moût reste en contact avec les pellicules afin d'augmenter l'extraction de la couleur et des arõmes.
[ ESPAÑOL ] [ ENGLISH ] [ DEUTSCH ] [ FRANÇAIS ] ...
Punch down
To push the skin cap down into the fermenting juice to ensure optimal extraction and prevent bacterial spoilage.
Puncheons
Larger oak barrels, usually 135 gallons.
At this stage, complex operation will prove the talent of the winemaker: dissolution, extraction, excretion, diffusion, decoction, infusion.
When the juice, together with the crushed skins is held at a cool temperature to allow fermentation. This is thought to allow for more extraction of flavours and colours the juice. It is then allowed to warm up and the fermentation process continues.
We feel the close skin to juice ratio in these small fermentors add to the wonderful extraction in our red wines. The fermenting grape must is then gently hand punched down 2 to 5 times a day.
In the past, presses were less powerful and multiple pressings were necessary for full extraction. A somewhat archaic term since currently the majority of olive oil is produced in the first pressing.
Remontage: The process of circulating the liquid in the fermentation tank during red wine fermentation. This aerates the wine, prevents drying on the top, (the cap), and encourages extraction of color and tannins into the wine.
Délestage:French term for racking and returning a wine back to the tank. Wine is pumped out of the fermenting tank and back over the cap to facilitate extraction of color and flavor.
wine that has been made from very ripe grapes (without Botrytis) that were frozen on the vine. The frozen water is removed during pressing, leaving a very sweet must. In German it is known as "eiswein." A modern technique called cryroextraction ...
The amount of tannin in a wine can be increased by enhancing extraction, achieved by prolonging the cuvaison. Tannic wines are generally destined for ageing, the tannins polymerising to form sediment with time.
This second step usually results in a "highly extracted" style of wine, deeply colored with strong flavors and tannin. Rose's, (aka "blush" wines), are normally made by limiting contact with the skins, the opposite of "extraction".
Herbaceous The herbal, vegetal aromas and flavors that maybe derived from varietal characteristics or decisions made in the winemaking process-such as harvesting under-ripened grapes or using aggressive extraction techniques for a red wine ...
 See also: Extract, Grape, Wine, Character, Red
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