Pulp
The flesh of the grape (or other fruit).
Pump over
To circulate fermenting juice of red wines from the bottom of the tank over the skin cap that forms during fermentation to ensure optimal extraction and prevent bacterial spoilage.
pulp - the fleshy part of the grape containing most of the water, sugars and acids in grape juice. Apart from red fleshed Teinturiers, the flesh of all grapes is the same dull grey, no matter what the colour of the grape's skin.
Pulp: The soft, moist, juice-laden part of the grape.
Punt: Term used to refer to the dimple, or indentation, at the bottom of a wine bottle. Also known as a kick-up.
Pulp
The center of the grape where the juice is. It is surrounded by the skin of the grape, where tannin, and in the case of red wines, the coloring agents are found. The pulp in turn surrounds the seed, or pip, which is also a source of tannin.
Grapes with red pulp and skins, as opposed to red grapes which have red skins but a colourless pulp.
DE
Färbertraube ...
Once crushed the pulp is added to a gönc of the normal wine - the more that are added, the sweeter the wine. Aszú EssenciaThis is a rare wine, made only from the free-run juice of the nobly rotten grapes in the puttonyos baskets.
The layer of skins and pulp that forms on top of the juice during primary fermentation.
Carbon dioxide/CO2
The gas emitted by yeast during fermentation.
Carbonic Maceration ...
A layer of grape skins, seeds, stems, and pulp that forms on top of the juice during the fermentation of red wines. The cap should not just lie there, it should be broken up and mixed with the fermenting juice.
The clear juice is pumped off the settlings (Lees: Solids - including spent yeast cells and grape pulp - that settles out of juice or wine.', '', 250)"; ...
However, the fruit pulp seems to have an affinity for the alcohol, so I wouldn't necessarily discard it. Here's a thought, take the pulp once you've finished the Sangria and blend it up with Ice for an alcoholic snow-cone! ...
The leftover skins, pips and pulp is called the marc, pommace, or cake. The resulting juice usually has a lower fixed acidity, but higher volatile acidity, as well as higher tannin than the free-run.
In the making of red wines, the grape skins are crushed along with the pulp. But the skins are quickly separated out during the making of most white wines.
The cap of skins and pulp floating on top of the juice in red-wine fermentation inhibits flavour and colour extraction, may rise to an undesirably high temperature, and may acetify if allowed to become dry.
A conventional alcoholic fermentation involves crushing the grapes to free the juice and pulp from the skin.
Lees: Solid residue (mostly dead yeast cells and grape pulp, pips and skins) that remains in a barrel or tank after the wine has been drawn off.
Must: A red-wine making term that refers to the soupy mass of squished skins, seeds, and pulp that are fermented together.
Smith retired from the pulp-and-paper industry, moved to Savannah, Ga., and was annoyed that the wine shops weren't better. "My wife told me to quit griping and do something about it," he says.
During the winemaking process the wine must be taken from the grape solids - pips, skins, pulp and stalks.
Grapes from the city of the same name, in Burgundy, which is part of a large group of "Gamays" variety with often different, some are clones, but most "dry-" red pulp, much used in the past to color wines cheesy, eighties, France, ...
An unusually low ratio of juice to pulp has resulted in dense and highly concentrated wines, with great ageing potential but probably less immediate appeal.
BOUILLIE BORDELAISE (PULP OF BORDEAUX)
Copper sulfate intended for the pest-destroying processing of the vines.
BOUQUET
Odorous Principle that develops a wine after a phase of maturation, also called tertiary flavour.
3. Pour through a strainer into a pitcher, forcing through most of the pulp. (The pulp is tasty and adds texture to the drink, but if you must have a clear drink, use a fine strainer and don't force the solids through.) Chill and serve.
Must: Term for the juice and pulp produced by crushing or pressing grapes. Used until the end of fermentation when it is called wine.
(Image availabe)
Nouveau: French for a young wine meant for immediate drinking.
Washed coffee
Coffee prepared by removing the pulp and skin from the beans while the coffee berry is still moist. Most of the world's greatest coffees are wet-processed.
Whole bean coffee
Coffee that has been roasted and not yet ground.
Promace: The skins, seeds, pulp, and stems left in the fermenting vat or cask after wine making, often used to make Italian grappa, and is served after dinner as a digestive.
Prickle: Presence of tiny bubbles in some young wines.
It is comprised mainly of dead yeast cells and grape pulp. It is usually separated from the wine by pumping the wine off, leaving the residue behind - a process known as racking.
Pomace: residue, usualIy grape skins, un-used pulp, and seeds, after fermentation is completed.
Alicante: A good blending grape. One of the few red grape varieties that has red pulp as well as red skin. Makes intense, dark purplish wines that may be rather neutral in flavour and low in acid. Use it to add colour to short term wines.
Made from the juice left over in your grape skins and pulp, mixed with sugar this wine is usually ready to drink in about half the time of regular wine.
Siphon ...
The grapes just arriving in the cellar are crushed and destemmed to release their juice and pulp.
The must obtained that way is put in a tank to go trough the process of fermentation.
Alcoholic fermentation ...
Lees:Sediment-dead yeast cells, grapeseeds, stems, pulp and tartrates (harmless tartaric acid crystals)-remaining in a barrel or tank during and after fermentation. "Sur lie" is a French term for aging a wine on its lees.
Pomace: The debris from grape processing which consists of stems, seeds, pulp and dead yeast cells. It can be distilled into brandy and is also called press cake.
Must
The term used to describe the grape pulp and juice after crushing the grapes during the harvest, before the wine is fermented.
Hollejo (grape skin) Skin covering the pulp or fleshy part of the grape. Also known as Orujos or Casca.
Ii ...
A French term used to describe the stirring of lees material (sediment consisting of yeast cells, grape pulp and pips) during the winemaking process. The process is designed to add body and flavour to a wine.
Baumé ...
Optional procedure where by the grape is crushed slightly just before barrelling for fermentation, in order to free the juice contained in the pulp. Crushing does not apply to manually harvested grapes such as the Gamay or even the Beaujolais grapes.
Lees refer to sediments of dead yeast that occurs during and after fermentation, or are carried by the action of "fining". Lees can also consist of pips, grape pulp and other solids. US winemakers use the term "mud".
The term is necessary because black grapes can also be used to make white wine; only the grape skins have colour - the juice and pulp are clear.
Marc - The material that remains in the wine press after the pressing has taken place. This material is composed of skins, pulp, and pips.
i use a dry spanish red wine and always try to make it the day before serving, but sometimes i just can't wait a day to drink it. i also always add the pulp from the juiced fruits, because i like it that way.. and no one has ever complained..
 See also: Wine, Grape, Character, Aroma, Region
|
