EXTRACTION: Richness and depth of concentration of fruit in a wine. Usually a positive quality, although highly extracted wine can also be highly tannic.
FADING: Describes a wine that is losing color, fruit or flavor, usually as a result of age.
The practice of artificially replicating the natural conditions necessary to produce sweet white Ice Wine (Eiswein).
Extraction 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 extraction of elderberry juice.
I've been reading with interest a few communications on the subject of juice extraction by steam, in particular using this method on elderberries. Normally I gather elderberries, select a film on the
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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. The Granular is clearly an economic method to incorporate color stabilization compounds into your red wine.
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.
This facilitates extraction of color, flavor, and tannins and ensures that the cap doesn't dry out and develop unwanted mold or bacteria.
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.
blend:A combination of wines made from different grape varieties, regions or vintages.
The wine is usually “worked' or manipulated to maximize or minimize color and flavor extraction during fermentation. One technique is “pumping over'.
This process prevents bacterial infestation and improves extraction of desired components in the juice. Contrast with punch down.
To punch down is to push the cap at the top of the must down into the fermenting red wine juice in the container.
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. The same cannot be said for red grapes, however.
Extended maceration is done in red wine production to increase the extraction of color, flavor and body from the skins for days or weeks after the fermentation is over. Advocates believe that it also has a softening effect on the tannins.
These will screw into cork and grip it well, thus making extraction easy. All worthy models of corkscrew have this design. At the very cheap end of the market, however, the screw is made from a central rod with a blade running around the margin.
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. The vintage's small berry size has concentrated flavours and fragrances generally.
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.
Magnum—A double-sized bottle holding 1500 milliliters of wine.
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 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 (extraction 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: ...
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).
Peduncle: Stem that attaches the grape cluster to the shoot.
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.
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'extraction de la couleur et des arõmes.
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To push the skin cap down into the fermenting juice to ensure optimal extraction and prevent bacterial spoilage.
Larger oak barrels, usually 135 gallons.
Carbonic maceration Special winemaking process in which whole, uncrushed grapes are placed in a sealed tank. Fermentation takes place within the berries, leading to extraction of fruit and colour but minimal tannin, resulting in a soft, early drinking style.
At this stage, complex operation will prove the talent of the winemaker: dissolution, extraction, 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. In about 14 days the wine is pressed off and racked into French barrels of which 35% are new.
This method includes the use of lagars which are shallow open vats used to crush the grapes and intensify the extraction 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.
This is an intense desert wine that has been made from very ripe grapes that were frozen on the vine. The frozen water is removed during pressing, leaving a very sweet must. A modern technique called cryroextraction utilizes a freezer in place of mother nature.
Remontage - The process of circulating the liquid in the fermentation during red wine fermentation. This aerates the wine, prevents drying on the top, (the cap) and encourages extraction of colour and tannins into the wine.
The red wines have developed significantly since their first tasting immediately after the harvest and are now an absolute delight, especially those from the Cõte de Nuits and the best hillside sites of the Cõte de Beaune. Vinification went well, resulting in good colour extraction, ...
Extra tannin (wine tannin or grape tannin) often needs to be added to non-grape wines. 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.
Likewise, kosher wines can only contain and come into contact with ingredients that are also designated as kosher, down to the details of kosher certified yeast for fermentation (meaning no contact with grains). This leaves out options for certain, fining agents, some standard methods of extraction ...
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 fermented in stainless steel.
See also: Extract, Grape, Wine, Bottle, Character