EXTRACTION: Richness and depth of concentration of fruit in a wine. Usually a positive quality, although highly extracted wine can also be highly tannic.
Cryo: A controversial technique for replicating the conditions for the production of ice wine. Picked grapes are frozen before pressing to concentrate sugars and acidity.
The practice of artificially replicating the natural conditions necessary to produce sweet white Ice Wine (Eiswein).
of flavours and colours is not a problem in white musts; the crushed grape mass is usually separated from the skins before fermentation.
Extraction of colour, tannin and aroma from the grape skins by the alcohol during fermentation.
See "carbonic maceration".
Steam of elderberry juice.
I've been reading with interest a few communications on the subject of juice by steam, in particular using this method on elderberries. Normally I gather elderberries, select a film on the ...
For fast extraction, a third choice is our Granular, which is a by-product from the kerf loss when cutting our StaVin Medium, Medium plus and Heavy Fire toasted products.
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 of aroma, color, flavor, and tannins from grape skins usually during skin contact during the alcoholic fermentation.', '', 250)"; onMouseout="hideddrivetip()"Maceration ...
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.
The wine is usually “worked' or manipulated to maximize or minimize color and flavor during fermentation. One technique is “pumping over'.
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 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.
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 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 of phenolic compounds such as tannins.
Maceration—The extraction, during fermentation, of color, tannin and aromas from the skins and seeds to the juice. Wine juice itself has little color. The color comes primarily from the skins.
Methods used to break up this cake and insure more color 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 Passo Doble is a nifty combination of double-fermented, appasimento (semi-dried) grapes, processes used to improve extraction, intensify colour, raise alcohol and soften harsh tannins.
During fermentation, carbohydrates are partly reduced to acids or other substances ( of alcohol from sugar). In meat processing, fermentation occurs in raw sausage and raw ham production.
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 . This is the traditional method, but it can only be used for small tanks.
Batonnage: Stirring the lees with a stick to increase flavor extraction.
Beaujolais: A juicy, flavorful red wine made from Gamay grapes grown in the region of the same name.
Processus pendant lequel le moût reste en contact avec les pellicules afin d'augmenter l' de la couleur et des arõmes.
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Pectic Enzyme: This natural product helps break down fruit and aids in juice extraction. It also prevents cloudy pectin hazes in wines.
Pedicel: Stem that attaches the indivdual grapes to the cluster (see Peduncle).
To push the skin cap down into the fermenting juice to ensure optimal and prevent bacterial spoilage.
Larger oak barrels, usually 135 gallons.
Fermentation takes place within the berries, leading to extraction of fruit and colour but minimal tannin, resulting in a soft, early drinking style. Particularly used in Beaujolais and for many vins nouveaux and vins primeurs.
At this stage, complex operation will prove the talent of the winemaker: dissolution, , excretion, diffusion, decoction, infusion.
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.
This method includes the use of lagars which are shallow open vats used to crush the grapes and intensify the of color from the grape skins. The use of lagars is an ancient method that is rarely used anywhere else in the world.
We know that the color comes from the skins, and if you reduce the amount of liquid that is in the tank, you have less to color with the skins, thus increasing your juice to skin ratio and getting more color extraction.
See also: Extract, Grape, Wine, Bottle, Character