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).
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.
Pressing 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. Modern presses use rubber compound bladders inflated by air pressure as a way to avoid the bitterness.
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 expressing 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.
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 pressing. 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. It also has hints of lemony citrus, mineral, and herbaceous flavors, and is held up with a good edge of racy acidity. Texture is smooth, almost creamy.
“Straw wine,' the process used to make these wines by drying grapes on straw mats before pressing, is a style of wine-making that was passed on from the ancient Greeks. In 643 Lombard King Rotari wrote an edict protecting Corvina and other local grapes from being pulled.
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.
Auslese, Beerenauslese, Trockenbeerenauslese and Eiswein - As in Germany, Austrian dessert wines are classified according to the sweetness of the grape juice at pressing. The lowest category of dessert wines is auslese, which are generally rich and moderately sweet.
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
order to create good wines.
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. Any adjustments to the must can be done at this stage, including the addition of extra sugar ('chaptalisation').
Pressed pomace: The spent pomace after pressing has removed all the usable juice or wine. Pressed pomace can be sweet or dry, depending upon whether the pressing took place before or after fermentation.
The free-run wine is the juice that runs off the vat without any pressing. The wine released by pressing the cap is known as press wine.
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The crushed grapes are introduced into the cylinder, and the tube is inflated, pressing the grapes against the rotating cylinder sides and forcing the juice out through the perforations. Several pressings may be made without the extensive hand labour required for basket presses.
Marc: Residue left after the pressing of the grapes. After the wine has been taken from the press, the marc can be used in its distillation or for making the eau-de-vie "Orujo".
Marrying: The blending of two or more wines in a cask in order to yield a wine with more desirable characteristics.
Crush: Breaking the grape skins prior to pressing or fermentation and the season of the year when this occurs.
Cuvee: A specific blend of wines, often of different varieties and vintages, combined to make sparkling wine. Occasionally also used for table wine.
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. Since wine is always much lower in alcohol than the range commonly used for proof, the term has no use in wine production or on wine labels.
MUST: Unfermented grape juice. Extracted by crushing or pressing grape juice in the cask or vat before it is converted into wine.
MUSTY: Moldy or mildewy smell. Resulting from wine made of moldy grapes, stored in improperly cleaned tanks and barrels, or contaminated by a poor cork.
Marc - The material that remains in the wine press after the pressing has taken place. This material is composed of skins, pulp, and pips.
Must - The mixture of unfermented grape juice and grape solids that is created at the initial crushing of harvested grapes.
Grapes must be harvested carefully, for the proper amount of fungal growth must be present on each bunch. 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, ...
After stems are removed, breaking the grape skins prior to pressing 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.
Since the grape juice is mostly water, pressing the grapes while they're frozen yields a very small amount of highly concentrated, high-sugar juice that's made into exquisitely sweet wine. The concept originated in Germany, but Canada has surpassed Germany in the quantity of production of Icewine.
Pomace. the collection of skins and seeds of the grapes after pressing.
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.
Marc (Fr.) Solids, such as dry skins and pips, left after pressing. Also used to describe the spirit made by distilling the marc.
Marque auxillire See 'MA'.
Mature Tasting term indicating a wine that has aged sufficiently to be ready to drink at its best.
A deluxe version is often referred to as cuvée speciale; Vin de Cuvee refers to wine from the first pressing. Outside Champagne the term cuvée is also used for still wines. It may refer to wines blended from different vineyards, or even different varieties.
 Cuvée A wine blended from several vats or batches, or from a selected vat. Also used in Champagne to denote the juice from the first pressing of a batch of grapes.
 Decanting The process of pouring wine from its bottle into a decanter to separate the sediment from the wine.
White wine can be made from black grapes by simply pressing the grapes and separating the clear juice from the pigmented skins before fermentation. This is the basis of "White Zinfandel" table wines and "Blanc de Noirs" sparkling wines.
In the making of red wine, one talks about a "Vin de Goutte", a wine drawn directly from the barrel, in other words it is obtained before the pressing of the wine harvest. It is the opposite of "Vin de Presse" which is poured from the press.
Grafting : ...
The fermenting (or soon to be fermenting) grape juice and all of the solid material, such as skins, stems or pulp, produced by pressing.
Describes the moldy, damp basement smell or taste associated with cork taint.
Mosto Flor or Mosto Yema is free run juice flowing from grapes crushed by their own weight without any mechanical pressing. Mosto Primera or Primeras is the Must extracted through light pressure. Mosto Segundo or Segundas is the juice extracted by applying maximum pressure.
Spit, by pursing your lips and compressing the wine out with your tongue.
The Bonny Doon winery in California makes a wine it calls Muscat Canelli Vin de Glaciere (wine of the icebox, essentially) which achieves the concentration levels of noble rot by freezing the grapes, then pressing them immediately so that only the sugary liquid-which has a lower freezing ...
Stemmy: a term applying either to wines actually having been fermented in contact with their stems, or to wines which, owing to an unusually brutal crushing or pressing, contain an excess of the bitter tannins of the stems.
During the winemaking process the wine must be separated from the grape solids i.e. pips, skins, pulp and stalks. It may be run off (free-run wine) to give a higher quality wine than that obtained by pressing the cap, (press wine). Press wine contains more tannin.
Your wine collection doesn't need to start at a blue-chip Sotheby's auction. Wherever you live there will be wine collector groups, local auctions, and informed individuals that can help you down the path to collecting wine you want. Remember, you're not impressing anyone.
The juice (free run must) is sent to settle in containers. The rest of the grapes is pressed as quickly as possible. Air is the enemy of white wine. At its contact the wine oxidizes or becomes colored. The must from pressing is added to the free run must.
The abundance of pips, or seeds, contribute to the strong, bitter tannins associated with the wine. Modern winemaker try to avoid the excess tannins with gentle and slow pressings. Grignolino has two Denominazione di origine controllata (DOCs) that produce wine from it-Asti and Monferrato Casale ...
Noted for producing somewhat light, yet deeply colored and strongly varietal, wines described as having a "Burgundian" character. Usually needs the help of carbonic maceration or hot-pressing to enhance quality. Birds find the small berries very attractive. Also known under the name Foch.