Winemaking
43 entries in the Winemaking compendium.
WinemakingWinemaking is the production of wine from fruit fermentation.Acetic acid bacteriaGram-negative bacteria that oxidize ethanol to produce acetic acid.Autolysis (alcohol fermentation)Autolysis shapes premium Champagne through yeast lees aging.BrixA measure of dissolved sugar content based on specific gravity.Campden tabletSulfur-based tablet used to stabilize wine, cider, and beer.Carbonic macerationWhole grapes fermented in carbon dioxide before crushing.ChaptalizationAdding sugar to must to boost alcohol after fermentation.Clarification and stabilization of wineRemoving suspended matter to achieve clarity and stability before bottling.Co-fermentationCo-fermentation locks in a blend before fermentation begins.Continuous methodA tank-based method for producing sparkling wine.Dimethyl dicarbonateBeverage preservative that breaks down into methanol and carbon dioxide.EnologixPredictive analytics for luxury winegrowing and market performance.Fermentation in winemakingYeast converts grape sugars into ethanol and carbon dioxide.FiningsSubstances added to beverages to remove unwanted compounds for clarity or flavor.Glossary of winemaking termsA reference compendium of winemaking terms and definitions.GovernoA 14th-century Tuscan technique using dried grapes to restart fermentation.Grape treadingTraditional winemaking method now mostly a recreational festival activity.IsinglassCollagen from fish swim bladders used to clarify beer and wine.Maceration (wine)Maceration leaches color, tannins and flavor from grape skins into must.Malolactic fermentationA secondary fermentation converting malic acid to softer lactic acid.Mega PurpleA grape concentrate used to standardize color and flavor in wines.MicrooxygenationControlled oxygen introduction to improve wine without oxidation faults.MustFreshly crushed grape juice, first step in winemaking.Must weightMust weight measures grape sugar, indicating potential alcohol content.Oak (wine)Oak shapes wine color, flavor, tannin, and texture.Pressing (wine)Pressing extracts juice from grapes, influencing wine style and balance.Secondary fermentation (wine)A second fermentation period in a different vessel.Sélection de Grains NoblesFrench term for wines from noble-rot grapes, highest Alsace late-harvest category.SoleraFractional blending process for consistent aged beverages.Torulaspora delbrueckiiA ubiquitous yeast used in winemaking to reduce volatile acidity.Traditional methodA bottle-fermentation process that defines classic sparkling wine.Trifon ZarezanBulgarian custom honoring Saint Tryphon, marking the start of grape pruning.Wine production in Odesa OblastUkraine's largest wine region, with ancient roots and modern protected designations.WinepressA device for extracting juice from crushed grapes under controlled pressure.Yeast in winemakingYeast converts grape sugar into alcohol, defining wine.WinemakerA winemaker produces wine from grapes through scientific and traditional methods.Lawrence BohunEnglish physician and early Jamestown experimental scientist.Pavol BorišSlovak winemaker, author, and organizer of the Koncert mladosti festival.Pierre Joubert (viticulturalist)Huguenot winemaker who founded villages in South Africa.Elyakum OstashinskiFirst mayor of Rishon LeZion and longtime director of the Vineyard Association.Tage RitaIndia's first Kiwi wine brewer and agricultural engineer from Ziro Valley.Ernest SingerPioneer of dry Koshu wine and first Japanese wine for EU import.Prudence UkkonikaUgandan entrepreneur who turned family tragedy into a wine business.
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