Winemaking

thumb|Wine grapes from the Guadalupe Valley in Ensenada, Baja California, Mexico

thumb|300px|Grapes being pressed to create must Must is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of the total weight of the must. Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is filtered and pasteurized, must is thick with particulate matter, opaque, and comes in various shades of brown a

barrel used in wine making

thumb|Measuring brix and percent acidity of a sudachi Degrees Brix (symbol °Bx) is a measure of the dissolved solids in a liquid, based on its specific gravity, and is commonly used to measure dissolved sugar content of a solution. One degree Brix is 1 gram of sucrose solute dissolved in 100 grams of solution and represents the strength of the solution as percentage by mass. If the solution contains dissolved solids other than pure sucrose, then the °Bx only approximates the dissolved solid content. For example, when one adds equal amounts of salt and sugar to equal amounts of water, the degre

thumb|Byzantine-period winepress from Shivta (Sobota), Israel, with treading floor and collection vats thumb|upright|16th-century winepress

thumb|Isinglass thumb|Swim bladder of a common rudd|rudd (Scardinius erythrophthalmus)

chemical compound

anaerobic enzymatic conversion of L-malate to L-lactate and carbon dioxide, yielding energy in the form of ATP

right|thumb|In Alsace, chaptalization is often used to boost the alcohol level of [[Riesling grapes that have not fully ripened on the vine.]] Chaptalization is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation. The technique is named after its developer, the French chemist Jean-Antoine-Claude Chaptal. This process is not intended to make the wine sweeter, but rather to provide more sugar for the yeast to ferment into alcohol.

species of fungus

thumb|Sherry solera

winemaking technique where whole grapes are fermented rather than just the juice

deposits of residual yeast and other particles in wine-making

day in the slav calendar

winemaking activity in Odesa Oblast (Southern Ukraine)

Wikimedia portal

in winemaking, the process of extracting juice from grapes

Wine making process

yeasts used for alcoholic fermentation of wine

Micro-oxygenation is a process used in winemaking to introduce oxygen into wine in a controlled manner. Developed in 1991 by Patrick DuCournau, working with the exceptionally tannic grape Tannat in Madiran, the process gained usage in modern winemaking following the 1996 authorization by the European Commission. Today, the technique is widely employed in Bordeaux, as well as at least 11 countries, including the United States and Chile.

winemaking process where grape skins and seeds are kept in contct with the juice

champagne production method

thumb|right|225px|Racking red wine Racking, often referred to as Soutirage or Soutirage traditionnel (meaning racking in French), also filtering or fining, is the process of moving wine or beer from one container to another using gravity rather than a pump, which can be disruptive to the beverage. The process is also known as Abstich in German and travaso in Italian.

group of Gram-negative bacteria

wine clarification and stabilisation

method in wine production

measure of sugar in grape juice