Skin contact: In wine-making, leaving the grape skins in contact with the juice or wine for a period of time is used to extract flavor and color from grape skins into the grape juice or wine.
Skin contact Amount of time grape skins remain with the wine to extract flavour.
Spicy Rich, herb-like aroma and flavour of the variety - Shiraz and Gewurztraminer.
Spritz/ig Slightly gassy.
skin contact, deliberate policy of trying to extract as many flavour compounds and/or anthocyans as possible from grape skins into juice (in the case of white wines) or wine (in the case of reds).
Skin
The outer layer of the grape, usually called hulls or husks in scientific circles. This is where most of the color comes from in red wines, and a great deal of the tannin.
Skin: The outside of the grape.
Smooth: Wine that is silky and rich in glycerin.
Skin contact
to transfer color and tannin into red wines
Soave
Italian village producing popular light dry white wine ...
Skin: The grape skin.
Smell: Smell is one of the best indicators of a wines quality. It is comprised of varying factors: the aroma, the bouquet and the nose of the wine. If off, it could indicate a bad or underage wine.
GRAPE SKIN [TASTE]: Characterized by fresh, chewy taste of the skins themselves.
Skin Contact:Refers to the process of grape skins steeping in juice or fermenting must to impart color and flavor to the wine.
The skin of a Concord grape is typically dark blue or purple, and often is covered with a lighter colored "bloom" which can be rubbed off. It is a slip-skin variety, meaning that the skin is easily separated from the fruit.
Apple-skin
Tart apple and red-fruit flavor, often noted in red wines of Languedoc and Provence.
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Remove skin from the chicken thighs and trim all visible fat. (Substitute other chicken parts if you prefer.) Peel the carrot.
The thick skin of Grechetto grapes allows the grape to be harvested late with high sugar levels. This works well in the production of dessert wines.
Remove the skin from the grapes when you make white wine. Removing the skin for white wine is the main difference between red and white wines.
Be sure to purchase enough grapes. Eighty lbs. of grapes will make only about five gallons of wine.
Skin contact
The time in the winemaking process when the juice of the grapes are in contact with the skins, extracting color, tannin and other substances.
Slightly sweet
Containing a barely perceptible amount of residual sugar.
Wine made from grapes grown in one specific vineyard block, and bottled without being blended with wine from any other vineyard.
Skin contact ...
No solid (stem, skin, pips...) intervenes.
The control of the temperature is essential. It has to be maintained around 18° C. The winemaker regularly cools the must to allow the yeast to work correctly.
Hollejo (grape skin) Skin covering the pulp or fleshy part of the grape. Also known as Orujos or Casca.
Ii ...
Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub thyme mixture under loosened skin; sprinkle inside body cavity. Place 4 garlic cloves and onions in body cavity.
Skin
A grape skin protects the pulp. It contains tannins, pigments, and other compounds. At harvest time, naturally occurring yeasts are found on the skins.
Specific gravity ...
This grape matures and ripens slowly, and has a thin skin therefore it thrives in warm, dry climates. Limestone soil tends to produce more robust aromas in the finished wine.
It is possible to obtain white of blacks, by separating the juice, always colourless, of the skin of the red grapes.
BLANC FUMÉ ...
The variety excels in cooler climates, where its tendency to ripen slowly makes it an excellent source for sweet wines made from grapes attacked by the noble rot Botrytis cinerea, which withers the grapes' skin and concentrates their natural sugar ...
The production of base wine from Pinot Noir is made in white, that is by avoiding any contact of the must with the skin, ...
This consists of dead yeast cells, grape skin fragments and other insoluble material, and if the wine is left on the lees for a while, it can encourage *malolactic fermentation and add complexity to a wine.
Chardonnay is a good-yielding variety that buds early in the season and also ripens relatively early, with its thin skin making it susceptible to rot from early rains.
The objective of crushing is not necessarily to squeeze all of the juice out of the grape, but to split the external skin and allow the juice to start its run, ...
Left alone, a grape would ripen until the skin broke and the juice fermented. The bloom, that hazy coating on ripe grapes, is actually a collection of single-celled plants called yeast.
Well, unlike red wine, where the red hue is dependant upon the grape skin, white wines are not made with the grape skin. Instead, the juice of the grape is gently pressed out of the grape and the skins and seeds are left behind.
Furthermore, given that red winemaking involves skin contact with the juice during fermentation, significantly more salt is leached out from the skins into the finished wine.
The sauvignon cépage apparently derives the latter part of its name from the color of its skin.
Tannins in wine come from the skin, so you'll find tannins mainly in red wines. If you think about it, the juice from any grape is clear - it's the amount of contact with the skins that give wine its color.
Alternatively the wine can be made using skin contact, allowing the Pinot Noir and/or Pinot Meunier skins to macerate in the juice for a short period of time, maybe just hours but sometimes several days, ...
While both types of wine are made from red grapes whose skin is pressed lightly to release a tint of pink color, the European rosé's and some American versions made in the European style are typically a more pale shade of salmon than blush wines.
Tannin is a chemical compound derived from the skin of the grape. Tannin is what makes your mouth pucker and feel dry when you first drink a red wine.
These are commonly known as "slip-skin" varieties, for their readily-detachable skins cover juicy, somewhat tough central pulps with firmly embedded pips (seeds). As with the other native American grapes, their vines are also slow-growing and weak.
A substance found in the skin of grapes, can be supplemented by oak tannins from barrels. A necessary component of wine that is to be aged.
Resveratrol is naturally found in the skin of red grapes - so it is not the fermentation which makes the difference, but the fact that you are drinking a red wine made from red grapes. Blueberries are also high in resveratrol.
Furmint grapes have a thin skin which makes them susceptible to Botrytis Cinerea or Noble Rot, which causes the famous shrivelled Aszŭ berries with their concentrated sugars and intense flavours.
substance existing in the skin and pips of a grape that is necessary for the long development of a red wine. Tannin can also be obtained from the oak barrels in which such wines are matured
structure ...
Because rosés and blush wines do not stay in contact with a grape's skin for any length of time, tannins for building aging structure are hard to come by.
Do not get any of the pith or skin into the wine.
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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.
Delaware
Small clusters and pink-skin berries distinguish this grape. When treated correctly, it can rival the aromatic and perfumed off-dry wines of Alsatian France and Germany.
FLOWERS OF WINE: A white skin which gradually forms on wines exposed to air. This will decompose the wine eventually. (Not to be confused with Flor, a sherry film.) ...
The resulting respiration in the fruit, consuming oxygen and producing carbon dioxide, kills the skin cells, which lose their semipermeability, allowing easy colour extraction. There is also some intracellular respiration of malic acid.
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.
Red pigments from the grape; found in the skin, which give the colour to rosé and red wines.
Aquitaine et Charente : ...
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.
A variety of avocado that has a yellowish-green skin that is bright and smooth. It .
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Zuppa Inglese ...
Resveratrol: Found in the skin of grapes, this polyphenol is believed to prevent illness.
Crushing of grapes in order to break the skin and free the juice.
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Einmaischen ...
Blanc De Noirs: White of blacks, white wine made of red or black grapes, where the juice is squeezed from the grapes and fermented without skin contact. The wines can have a pale pink hue. E.G.
Cuvaison
A French word for the period of time during fermentation when the wine is in contact with solid matter e.g. skin, pips, stalks. This is done to extract colour, flavour and tannin.
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Cuvaison (French term)
The cuvaison, the French term for vatting, is the period of time during alcoholic fermentation where the pips, skin and stalks are left to macerate in the wine in order to increase the extract of tannins and the colour.
White of blacks, white wine made of red or black grapes, where the juice is squeezed from the grapes and fermented without skin contact. The wines can have a pale pink hue. E.G., e.g., Champagne that is made from Pinot Noir or Pinot Meunier.
Zinfandel. U.S. red grape (originally from Croatia). White Zinfandel, with juice allowed a little skin contact for color, outsells red 7 to 1.
[edit] Cuvaison The French term for the period of time during alcoholic fermentation when the wine is in contact with the solid matter such as skin, pips, stalks, in in order to extract colour, flavour and tannin.[7] ...
Bloom: The grayish, powdery film that occurs naturally on grapes in the field, and which contains wild yeast and dust. Brush your finger across the skin of a ripe grape and you'll see this bloom easily.
Fruit
The bunches are small to medium sized, winged, cylindrical and usually compact. The berry varies in size and shape, but is generally medium sized, round with a thin skin, amber-coloured when exposed to the sun, but green in the shade.
 See also: Wine, Grape, Aroma, Region, Style
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