Maturation
The aging period at the winery during which the wine evolves to a state of readiness for bottling. Also the ongoing development of fine wines during a period of bottle aging.
Maturation
The process the wine goes through from the end of fermentation to the time of drinking.
Maturation Ageing process of the wine. A relatively full red wine with tannin and a fixed acid content can develop complexity subtlety and smooth mellowness with age.
barrel maturation:Storing wine in oak barrels after fermentation to impart complex oaky flavours and aromas, and to soften the astringency of red wines.
BOTTLE MATURATION
Maturing the wine in the bottle as opposed to tank or barrel.
BOTTLE READY
Describes a wine that has aged enough to be ready for bottling.
maturation
Étape du cycle végétatif au cours de laquelle le raisin atteint le degré de maturité requis pour la vendange.
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The Maturation phase of winemaking essentially represents the home stretch of the wines journey from vine to bottle.
At the end of the maturation period the wine needs to be cleaned up in preparation for bottling. There are a number of techniques that can be used to stabilise and clarify wine: ...
maturationThe process by which a wine reaches a point of readiness for bottling; can continue in the bottle. May wineLight German wine mixed with herbs, usually served in the spring.
These slow changes are beneficial and are part of the maturation process, allowing some of the molecules typical of very young wine to gradually change into molecules more typical of mature wines.
MATURATION
Transformation undergone by the grape when it grows rich out of sugar and loses part of its acidity to become ripe.
MAUZAC
White Type of vine cultivated in particular in the Toulouse South and Languedoc, giving a fine wine but weak guard.
Shows moderately vigorous growth and earlier wood and crop maturation than Cabernet Sauvignon. Recommended for grafting to the 3309 rootstock in New York state where it has shown good winter hardiness.
Grapes cultivated in Germany are mainly white, red grapes are seen as an exception mainly because of the climate conditions which does not allow grapes to reach full maturation.
In the 1970s, the French enologist Emile Peynaud recommended that Barbera producers use small oak barrels for fermentation and maturation in order to add subtle oak spice flavors and limited levels of oxygenation to soften the wine.
The dominant Furmint grapes begin maturation with thick skins, but as they ripen the skins become thinner, and transparent. This allows the sun to penetrate the grape and evaporate much of the water inside, producing a higher proportion of sugar.
During fermentation and maturation wines deposit a heavy, coarse insoluble sediment, which collects at the bottom of the tanks or casks the wines are fermented/matured in. This Lees is left behind when the wine is racked.
to happen by March 31 of the next year after harvest) and you are left with the fresh spirit (called eau-de-vie.literally translated to 'water of life.') This is then transferred to French oak barrels that hold from 75 to 125 gallons for maturation.
barrel ageing or barrel maturation -keeping a wine in cask between fermentation and bottling so that it stabilises naturally in the presence of small amounts of air and also absorbs some flavour and possibly tannins from the wood, ...
The type of container in which the maturation will take place
Nobody can pretend there is only one unique method of making wine. That is the beauty of wine as winemakers are also responsible for the incredible diversity of wines we can choose from.
Sediment: Solid matter deposited in a bottle during the course of the maturation process.
Priming
The addition of sugar at the maturation stage to promote a secondary fermentation.
Pub
Short for a public house, a place that serves beer and sometimes other alcoholic beverages for consumption on the premises.
Vinification
Often oaked as part of the Rioja maturation process.
Style
Ranges from good light styles to rich, strong, velvety textured wines.
It benefits from long barrel maturation to develop as a rich, dry red wine with a fruity berry and floral nose and a complex full palate which will continue to improve with age.
Oaky
The slightly sweet vanilla flavor imparted by maturation in oak casks
Oxidized
A wine exposed to too much air ...
Is a descriptor used to talk about wines, usually chardonnays or sparkling wines, that display the aromas and flavours of toasted bread, imparted by maturation in oak barrels.
Many wines are made to be drunk as soon as they are bottled while others require years (or decades) of maturation in bottle to reach their optimum state. Simple wines, which are designed to be drunk young, will not improve with age.
Barrel aged: Wines that are fermented in containers such as stainless steel, and then placed into wooden barrels for maturation. It may also refer to wines that are both fermented and aged in the barrel.
Bâtonnage:French term for stirring the lees during the aging and maturation of wine.
Microoxygenation - The controlled exposure of wine to small amounts of oxygen in the attempt to reduce the length of time required for maturation.
Midpalate - A tasting term for the feel and taste of a wine when held in the mouth.
Eventually, it subsides during the maturation process. Tannin when young tastes or feels like a cotton swab is being run down your tongue. It is that drying sensation in your mouth not to be confused with the mouth-puckering of acidity.
LAGER: A 'beer' made with bottom-fermenting yeast, with a slow fermentation and stored longer& at lower temperatures than other beers for maturation. Lager is a German term meaning to store. See Beer.
Bulk aging: As opposed to aging wine in its final bottles, the term "bulk aging" is used to describe aging that might be done after fermentation but before bottling. Typically for home winemakers, this maturation occurs in five-gallon carboys or ...
The vegetative character disappears as fruity character appears during maturation. Sometimes when grapes are forced to grow in too-cold summertime weather, they appear to ripen outwardly and yet retain some of this green taste.
Bright: Perfectly clear wine with no suspended particles. Bright colour is an important pointer to wine quality, except in premium red wine where some crust can be expected to form after bottle maturation.
Green harvest removing surplus fruit bunches in July while they are still undeveloped in order to maximize maturation of the remainder. Gris another word for rosé. ^ back to top
H
Hectare 2.
Around Kallstadt, Ungstein and Bad Dürkheim there is a predominance of limestone which has a notable influence on the character of the wines, which have a marked potential for maturation.
A wine's maturation after bottling that may enhance its quality. Red wines are more likely than white wines to improve with bottle aging, but exceptions abound.
Bottle fermentation ...
Maturation
The process of aging wine in bulk or bottles to achieve smooth the acidity and mellow harsh tannins, while creating more complexity.
Mature
Wine which has reached its optimum point during aging. It is neither too young nor too old.
 See also: Grape, Wine, Taste, Aroma, Character
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