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Typically, white wine is fermented between 18–20 °C (64–68 °F) though a wine maker may choose to use a higher temperature to bring out some of the complexity of the wine. Red wine is typically fermented at higher temperatures 20–30 °C (68–86 °F). Fermentation at higher temperatures may have adverse effect on the wine in stunning the ...
Vanillin is an organic compound with the molecular formula C 8 H 8 O 3. It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring in foods, beverages, and ...
Vanilla is a spice derived from orchids of the genus Vanilla, primarily obtained from pods of the flat-leaved vanilla ( V. planifolia ). [ 1 ] Vanilla is not autogamous, so pollination is required to make the plants produce the fruit from which the vanilla spice is obtained. [ 2 ]
Yeast in winemaking. The process of fermentation at work on Pinot noir. As yeast consume the sugar in the must it releases alcohol and carbon dioxide (seen here as the foaming bubbles) as byproducts. The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts ...
Alcohol powder or powdered alcohol or dry alcohol is a product generally made using micro-encapsulation. When reconstituted with water, alcohol (specifically ethanol) in powder form becomes an alcoholic drink. In March 2015 four product labels for specific powdered alcohol products were approved by the United States Alcohol and Tobacco Tax and ...
Winemaking. Wine grapes from the Guadalupe Valley in Ensenada, Baja California, Mexico. Winemaking, wine-making, or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine -making stretches over millennia.
Malolactic fermentation. A winemaker running a paper chromatography test to determine whether a wine has completed malolactic fermentation. Malolactic conversion (also known as malolactic fermentation or MLF) is a process in winemaking in which tart -tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid.
The winemaking process naturally produces sediments that can precipitate out of the wine. In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells ( lees ), bacteria, tartrates, proteins, pectins, various tannins and ...