Wednesday, May 22, 2019
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Storage and aging Nowadays the quality of the great wines is judged by their ability to mature, but it was not always so. For centuries it was thought that the wine is much better at its young age, immediately after the vinification (winemaking). ===>
Wine language Here are some terms that are likely to encounter through the pages of our site, because as in any particular area and the wine has its own jargon.                 ===>
How exactly the wine is making? The recipe for turning the grapes into wine is roughly as follows:                   ===>
15 April 2010

Wine language

Parent Category: ROOT Category: FP RokStories

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Here are some terms that are likely to encounter through the pages of our site, because as in any particular area and the wine has its own jargon.

 

 

 

 

 

 

 

 

SEDIMENT
Example: "Our Chardonnay has been in contact with sediment for 11 months." Sediment is termed the various solid constituents, which are formed on the bottom of the wine, after fermentation. They can interact with the elements of wine and to create more complex aromas. (Sometimes winemakers periodically stirred sediment in the wine, to accelerate this process.) The white wine which had longer contact with the sediment usually has a richer sense of touch and the fruit taste is blunter than at brief contact.
Sediment in red wine may be obtained by aging in the bottle; it is part of the natural aging process of wine and in no way means that it is rotten.
MALOLACTIC  FERMENTATION
Example: "Our wine has undergone complete malolactic fermentation." Malolactic fermentation represents a secondary fermentation that changes the nature of the acids in wine - converts malic acid into lactic acid. The end result is a wine that is softer and less acidic. Malolactic fermentation usually occurs naturally, but winemakers can cause it or prevent it.
The red wines are almost ever undergoing malolactic fermentation, but for the white wines it is a matter of style discretion of the winemaker. Sometimes malolactic fermentation can bring the white wine buttery character. The malolactic fermentation is often a key process in the creation of good white wine, if you like the style, which is a result of it.
pH
Example: "This wine has a pH 3,4." The chemistry term pH, relative to the wine, has the same meaning as in other scientific fields. ("This shampoo is pH balanced for sensitive skin."). If you want a technical explanation, refer this to your former chemistry teacher. If you are willing to accept the general concept, pH measures the acidity; wines with low pH (approximately 3.4 or less) have higher acidity and wines with high pH, the opposite - have lower acidity.
CLARIFICATION AND FILTRATION
Example:  “Wine is not clarified and not filtrated.” The process of clarification and filtration is carried out in almost all the wines at the end of the period of maturation when they are almost ready for bottling. The purpose of these procedures is finally the wine to be bright, with clear color, that is not dreggy, no solids in it, and to be stabilized (i.e. to remove residual yeast, bacteria and other microscopic organisms that can impair the quality of the wine after bottling).
There is a popular belief among the opponents of the use of high technology that clarification and filtration of wine deprive it from its character; that non-clarified and unfiltered wine is inherently better, even if not shining. But the question is rather complicated. (At least there are degrees of clarification and filtration, such as light and tender clarification filtration).
BLENDING
Example: "We decided to blending five different varieties of grapes to make wine more complex (to create different levels of complexity)."
In winemaking different grape varieties are fermented separately and then mixed. But blending refers to the mixing of wine from different barrels (or batches) of the same variety to be homogeneous batch before bottling.
The reasons for the blending of wines from different grape varieties are many. In most cases, the objective is to achieve a more interesting final result, the flavor and aroma of the wine is to be enriched. Sometimes it can be blended and to reduce costs by diluting expensive wine (such as Chardonnay brand). However, in most cases winemakers are blending to improve wine quality using complementary varieties which characteristics reinforce each other. Many traditional European wines, such as those from Rioja, Bordeaux, Chateauneuf-du-Pape or Champagne are mixed wines which have received distinctive flavor thanks to several varieties of grapes.

 

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