stalks, stems
Woody structure of the grape bunch which holds the grapes.
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Oily: Pips and stalks in grapes can inject .oily. flavours into a wine. Not good.
Oxidation: The presence of oxygen causes wine to decompose, turning it eventually to vinegar. Higher temperatures speed the process.
egrappageThe process of destemming - removing stems/stalks from the grape bunches before fermentation. einzellageA German term for an individual vineyard site.
Pomace The skins, stalks, and seeds that remain after making wine. Also called marc or "press cake". It can be used or processed for vineyard mulch, distillation, tartrates or grapeseed oil.
Peel the tough outer skin from two more stalks of lemongrass, but leave them whole. Whack them a couple of times with the side of a chef's knife or cleaver, a procedure that seems to help release some of their aromatic juices.
TANNIN: Is found in fruit skins, pips and stalks & are harsh, bitter compounds which, if present in large quantities, can make a wine difficult to drink as they leave a dry, astringent sensation in the mouth - rather like drinking stewed tea, ...
Tannins are found in grape skins, pips and stalks but may also enter the wine from oak barrels. They are harsh, bitter compounds responsible for flavouring - especially red wines.
Found in grape skins, pips and stalks, tannins are harsh, bitter compounds which if present in large amounts make a wine difficult to drink as they leave a dry, puckered sensation in the mouth - rather like drinking stewed tea, ...
Tannin: A bitter, mouthdrying substance found in the skins, stalks and pips of the grapes.as well as in the wood barrels in which wines are aged.
Tannin: a natural preservative found in grape skins and stalks, tannin is the stuff that makes young red wines seem harsh and leaves the mouth feeling dry.
During the winemaking process the wine must be taken from the grape solids - pips, skins, pulp and stalks.
Tannin is a chemical that comes from the stalks, pips and skins of red grapes. It tastes astringent and "mouth-drying", and makes your mouth "pucker". There are many kinds of tannin. Some tannins taste bitter.
Tannin: A compound that found in the skins, stalks, seeds and pips that lends a bitter flavor to red wines, while causing sensations of pucker and dry mouth. Wines with a high tannin content produce more sediment with time and age well.
All these have slow-growing vines and slender stalks, requiring trellising to support the fruit crop. Compared with vinifera, these species are very tolerant of cold temperatures, but have insignificant crop value.
Stripping: Separating the stalks, etc., not what happens when you are drinking wine at a bachelor party.
Structure: The make up of wine, its acidity, alcohol, tannic content, etc.
Strip the grapes from the stalks and then squash them by hand.
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Pour the boiling water on them and leave to soak for forty-eight hours.
A natural component found to varying degrees in the skins, pips, stalks and stems of grapes. This is most prominent in red wines, where it creates a dry, puckering sensation.
Tart
Sharp sensation on the tongue from too much acidity or tannin.
Self-descriptive. Sign of ill-health caused by inferior treatment such as excessive stalks during crushing or even metal contamination.
Black currants
The slight smell and taste of black currants often found in Bordeaux wines.
Must
The must is the unfermented grape juice, including skins, stalks and pips, .
Must weight
Must weight is an indicator of the sugar and the resultant alcohol content of the fermenting wine.
Must - Unfermented grape juice, including pips, skins and stalks.
Must weight - The level of fermentable sugars in the must and the resultant alcohol content if all the sugar was converted to ethanol.
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Remove stalks and the green portion under the blossoms - both can ruin the wine's flavor.
Wash dandelions well before making the wine.
Stripping: Separating the stalks etc. from the must.
Structure: The framework of the wine, made up of its acidity, alcohol, tannic content and so on.
Tannin: Tannin is a vital ingredient in wines, especially red wines. It comes from the stalks, skins and pips of grapes. Tannins in a young wine produce a bitter, puckering taste on the palate. It also provides structure and balance.
stalky: A herbaceous character which may derive from fermentation in the presence of grape stalks as is sometimes done with Pinot Noir.
still wine: Any wine that is not effervescent.
Normally done with white wines only (because red wines are fermented together with the skins, pips and sometimes stalks: gunk which would be hard to remove from a barrel), and commonly precedes ageing in oak.
wine grape variety that is planted primarily in the Campania region. The grape is considered a specialty of the region, being used to produce wines for local and tourist consumptions. Its name literally means red feet, in other words red stalks.
 See also: Stalk, Wine, Taste, Grape, Fermentation
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