Tank
A large container for making or storing wine. Wood was a traditional material for centuries, but that was replaced by cement tanks which in turn have largely been replaced by stainless steel, with modern temperature controls.
Tank - A large closed container used for the storing, fermenting or blending wine. Tanks are often stainless steel, wood or fiberglass lined concrete.
tank method: An inexpensive method used to make sparkling wine whereby the secondary fermentation occurs in a pressurised tank. Also known as the Charmat method.
Crush tank: The wine tank that receives the newly crushed "grape must" pumped directly to the tank from the crusher.
The tank method also involves a second fermentation, but in this case it takes place in a large vat, rather than in an individual bottle (e.g. Vin Mousseux and most Sekt).
Large tank or barrel.
VDQS...
Vin Délimité de Qualité Supéreure (French), one level better than vin de pays, one level below AOC wine.
After the tank tasting, Aaron took us to a couple of the many vineyards the winery owns.
Next, we talked tank or barrel fermenting. Most wines are tank fermented, which means the juice/clusters are put directly into a very big stainless steel tank and fermented there.
Connect the storage tank to a feeder tank, which is connected to a RO filter unit. The feeder tank pumps the maple sap into the RO filter unit at a high pressure.
Solid Parties of the grape which forms a crust on the surface of the tank of fermentation.
CHAPTALISATION (CHAPTALIZATION) ...
Aerobic Fermentation: A fermentation conducted in the presence of fresh air, as in a crock, vat, tank, or polyethylene pail. Aerobic conditions are necessary for yeast to rapidly reproduce to a density conducive to the fast production of alcohol.
Cuve French for "tank." Cuvée literally "vatful".e. g. one "lot" of wine from a given appellation. ^ back to top
D
Débourbage French for "settling." Débourrement French for "bud-break.
The fermenting of bunches of uncrushed grapes in an enclosed tank containing carbon dioxide, producing a light, fruity wine with little tannin. Italian Vino Novello (new wines) are made by carbonic maceration.
Centrifuge ...
The technique takes whole, undamaged and unpressed bunches of grapes which are deposited directly into the fermentation tank.
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)"; onMouseout="hideddrivetip()"lees) into another stainless steel tank (Racking: Process in ...
Conventionally, this is done by periodically pumping juice from the bottom of the tank over the cap.
Despite in past times Chablis was produced by using the traditional feuillette - a small wood barrel having the capacity of 132 liters - in the last decades it was the steel tank to be mainly used in the cellar.
In the wine industry, this typically involves drawing wine from a holding tank and filling it into bottles in a filling machine (filler), which are then corked, encapsuled, labeled and packed into cases or cartons.
When a wine is a blend, it means they physically took two different types of wine and mixed them together in a tank or bottle. Say a Merlot is a blend of three years.
The other option for maturation is a stainless steel tank. This option is becoming increasingly popular as they are inert, economical because they do not need to be replaced after so many years in the rotation and they are very easy to maintain.
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.
Lees stirring or batonnage involves mixing the bed of lees in a barrel or tank through the wine, which is said to be sur lie. Lees contact or lees stirring imparts richness, creamy yolk flavour to a wine.
Bananas: very young wines--tank samples, wines which have undergone a very cold fermentation or freshly bottled wines--will often smell like bananas. The component responsible for this is iso-amyl acetate, which diminishes with age.
Devatting : Transferring the ( ) wine from the fermentation tank after the alcoholic fermentation into an other tank, leaving the pomace and what solid have been pressed in the emptied tank. Also called s the free run wine. Visit " ".
Unfüllprozess des Weins von einem Tank in einen andern oder von einem Fass in ein anderes. Im zweiten Fall dient das Umfüllen auch dem Dekantieren und der Aufnahme von Sauerstoff. Der Fassausbau beinhaltet eine sorgfältige Planung des Umfüllens.
FR ...
"Cuvée" means "vat" or "tank." It is used to refer to a particular batch or blend.
Beaujolais Nouveau cannot be legally released until the third Thursday of every November. The due date this year (2001) is November 15th.
Sediment remaining in a barrel or tank during and after fermentation. Often used as in sur lie aging, which indicates a wine is aged "on its lees." See also sur lie.
Limousin
A type of oak cask from Limoges, France. See also French oak.
Remontage: The process of circulating the liquid in the fermentation tank during red wine fermentation. This aerates the wine, prevents drying on the top, (the cap), and encourages extraction of color and tannins into the wine.
Cuvee - French for a large vat or tank in which wines are fermented or blended as in champagne. Also a blend made for a special purpose.
Charmat method. The method of putting bubbles in wine by adding sugar to a sealed tank, letting the second fermentation take place, and transferring to a bottle under pressure. Less expensive and time consuming than Methode Champenoise.
Free-run Juice
The high quality juice that runs from the FERMENTATION tank without pressing.
Hybrid
Any vine crossing where one or both "parents" is not from the wine vine, VITIS VINIFERA.
Headspace
The air space in the bottle between the wine and the closure, or in a tank between the wine and the lid.
Herbaceous, herbal
Pleasant odours reminiscent of herbs, such as fresh herbs, dried herbs or specific herbs.
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.
[edit] Ullage Also known as headspace, the unfilled space in a wine bottle, barrel, or tank.
Instead of individual bottles to produce the secondary fermentation, he invented the glass-lined tank.
Crust: Crust is the heavy sediment, which forms in a wine. Cuvé Large Vat or Tank, which wine, is fermented.
Cuvée: The entire contents of a Cuvé made at any one time.
Cap: Grape solids like pits, skins and stems that rise to the top of a tank during fermentation; what gives red wines color, tannins and weight.
LEES, LEESY
The lees are the dregs (mainly yeast and grape pulp) that remain on the bottom of the wine's fermentation tank. Aging a wine "on the lees" usually gives it a richer, more complex, "leesy" taste, especially in white wines.
From The Associated Press - Louisville, Ky- More than 1,000 gallons of Tequila spilled into Louisville's sewer system after a worker tried to unload it from a truck into an already full storage tank.
If a DO has no specific rules, a crianza wine must age a minimum of 2 years either in a tank, an oak barrel, or a bottle. Many DOs specify that 1 of the 2 years be in oak barrels.
L (Back to top)
Lees
This refers to deposits of dead yeast and other matter that are left on the bottom of a wine tank or barrel after fermentation and ageing. Some winemakers stir this lees material to give added complexity to their wines.
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Charmant Process: A method to produce sparkling wine in which the second fermentation takes place in a pressurized tank instead of individual bottles (method champenoise).
Charmat or bulk process
A technique used in the production of many sparkling wines. The second fermentation takes place in a tank, instead of in the bottle, as in the traditional method.
If you find these words on a wine label, it means that the wine was aged on the lees: the gunk at the bottom of a barrel or tank that consists mostly of dead yeast cells. It can add complex, yeasty flavours to a white wine.
The wine is rarely made in a "champagne" style. It is typically made using the Charmat process where a second fermentation is conducted in a pressurized tank.
Synonyms
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On the front of each bottle was this notation: "Naturally fermented in this bottle," which was a big deal because that's the way real Champagne is made, with the bubbly fermentation taking place in the bottle and not in a huge tank.
in the presence of small amounts of air and also absorbs some flavour and possibly tannins from the wood, depending on its age and size, and duration of barrel ageing. barrel fermentation - fermentation in small barrels rather than a large tank, ...
Here the wine is bottled direct from the cask (or more typically an underground cuve or tank) in the spring following the vintage, having spent the winter on its lees.
room; using cold pipes in the fermenter; pumping the must through double-walled pipes, with cold water in the surrounding pipe; pumping the must through a sump containing cooling coils; and pumping the coolant through jackets surrounding the tank.
 See also: Wine, Grape, Bottle, White, Fermentation
  
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