pressing, important winemaking operation involving literally pressing the juice (white wines) or astringent press wine out of the skins. The quality of the resulting juice depends on how hard the grapes are pressed (as explained on p 67).
s wine: The red wine pressed off skins following fermentation. Compared with free run wine, s wine has deeper colour, more flavour and tannin, but often is more bitter.
The process of pressing more juice out of grape skins after the initial free run juice is pumped away. This is higher in tannins and acids, but can be used to give lesser wines more flavour.
In white wines, the process of grapes to extract their juice. In the red wine vinification process, only the grape solids are pressed after alcoholic fermentation.
The solid gunk left over after squeezing all the juice out of crushed grapes.
, usually done right after the crush for white grapes and after fermentation for red wine grapes, ...
Pressing is done to maximize yield at the lowest pressure rating.
The juice drips into a pan at the bottom of the press and is then pumped into a stainless steel, temperature controlled settling tank.
the grapes extracts juice as well as additional color and tannins. Too much pressure will also begin leaching bitter tannins from the seeds, so care must be taken.
The "pressing" is the juice extracted from the grapes under pressure. It has more flavour, a stronger smell, deeper colour and more tannins than free-run juice.
Unpleasant sharpness resulting from excessive volatile acidity.
A method of ex the alcohol content of spirits. Wine has the actual percentage listed. In the US proof is double the percentage of alcohol. So a 100 proof spirit, contains 50% alcohol. In Great Britian it would be 57.06% by volume.
PRESS WINE (or PRESSING): 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.
Cuvee - The , or a blending of several wines.
Decanting - The process of pouring wine from its bottle into a decanter to separate the sediment from the wine.
Pomace is solid residue remaining after pressing the grapes. It is composed of skins, stems, and seeds.
Powdery mildew, also known as oidium, is a fungal disease that delays grapevine growth.
Solid Matters remaining after . Distilled to obtain brandy.
White Type of vine especially cultivated in the area of the Hermitage.
Different name for the imperial bottle.
It is fresh, clean, and ripe, expressing pear, peach, spice (cardamom? vanilla?), and a touch of grapefruit on both the nose and the palate.
“Straw wine,' the process used to make these wines by drying grapes on straw mats before , is a style of wine-making that was passed on from the ancient Greeks.
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.
Auslese, Beerenauslese, Trockenbeerenauslese and Eiswein - As in Germany, Austrian dessert wines are classified according to the sweetness of the grape juice at .
that fermentable juice can still be extracted even after the third pressing.
This is in contrast to grapes such as Chardonnay and Merlot whose juices are
retrieved even before pressing or during the first and second pressings in ...
Olorosos are intentionally produced with free run juice and must produced by grapes in order to extract a small quantity of tannins that will give the wine a higher structure.
Pressing then follows to release the juice. The gentler the pressing, the finer the juice. The juice (also called 'must') is allowed to settle for a few hours.
Pressed pomace: The spent pomace after has removed all the usable juice or wine. Pressed pomace can be sweet or dry, depending upon whether the took place before or after fermentation.
After pressing, winemakers leave the juice in contact with the skins for an extended period of time in order to extract flavors, tannins, and dark colors.
The crushed grapes are introduced into the cylinder, and the tube is inflated, the grapes against the rotating cylinder sides and forcing the juice out through the perforations.
Proof: Scale for measuring and expressing the alcohol content of liquids. The "proof" of a liquor is twice its alcohol content, ie, 80 proof = 40% alcohol.
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Often harvests are done in several sweeps, picking out the correct grapes on each pass. During pressings, it is actually the later pressings that give the best wine, because of the chemicals and sugars involved.
After stems are removed, breaking the grape skins prior to and fermentation. The term also applied to the season of the year (during harvest) when this occurs.
A machine that breaks open grapes and usually de-stems them as well.
Free run - Wine that separates from grape skins with little or no pressing. The wine is generally higher in quality, fruitier and lower in tannins than pressings that follow.
Scale for measuring and ex the alcohol content of high alcohol liquids. Proof is never used for wine. The proof of a liquor is twice its alcohol content, i.e., 80 proof = 40% alcohol.
Must: Term for the juice and pulp produced by crushing or pressing grapes. Used until the end of fermentation when it is called wine.
Nouveau: French for a young wine meant for immediate drinking.
Pomace. the collection of skins and seeds of the grapes after .
Powerful. Describes a wine of intensity and strength.
Premier cru. a first growth-the highest quality vineyard. Although in Burgundy, Grand crus rank higher.
After gentle pressing the juice is settled overnight and racked to small French oak barrels of which 35% are new. We also put the wine through malo-lactic fermentation, which helps soften the wine and give a nice creamy texture.
See also: Wine, Grape, Press, Region, White