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35 relations: Absinthe, Acetic acid, Alcohol, Anthocyanin, Burgundy wine, Campari, Carbon dioxide, Carbonic maceration, Cell membrane, Crème de cassis, Fermentation in winemaking, Grape stomping, Heat, Lambic, Mouthfeel, Must, Oenology, Organic compound, Phenolic content in wine, Piołunówka, Pressing (wine), Procyanidin, Rosé, Saturation (chemistry), Sauvignon blanc, Sémillon, Solvent, Sulfur dioxide, Teinturier, Temperature, Varietal, Wine fault, Wine tasting descriptors, Winemaking, Yeast in winemaking.
Absinthe
Absinthe is historically described as a distilled, highly alcoholic (45–74% ABV / 90–148 U.S. proof) beverage.
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Acetic acid
Acetic acid, systematically named ethanoic acid, is a colourless liquid organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2).
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Alcohol
In chemistry, an alcohol is any organic compound in which the hydroxyl functional group (–OH) is bound to a carbon.
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Anthocyanin
Anthocyanins (also anthocyans; from Greek: ἄνθος (anthos) "flower" and κυάνεος/κυανοῦς kyaneos/kyanous "dark blue") are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, or blue.
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Burgundy wine
Burgundy wine (Bourgogne or vin de Bourgogne) is wine made in the Burgundy region in eastern France, in the valleys and slopes west of the Saône, a tributary of the Rhône.
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Campari
Campari is an alcoholic liqueur, considered an apéritif (20.5%, 21%, 24%, 25%, or 28.5% ABV, depending on the country in which it is sold), obtained from the infusion of herbs and fruit (including chinotto and cascarilla) in alcohol and water.
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Carbon dioxide
Carbon dioxide (chemical formula) is a colorless gas with a density about 60% higher than that of dry air.
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Carbonic maceration
Carbonic maceration is a winemaking technique, often associated with the French wine region of Beaujolais, in which whole grapes are fermented in a carbon dioxide rich environment prior to crushing.
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Cell membrane
The cell membrane (also known as the plasma membrane or cytoplasmic membrane, and historically referred to as the plasmalemma) is a biological membrane that separates the interior of all cells from the outside environment (the extracellular space).
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Crème de cassis
Crème de cassis (also known as Cassis Liqueur) is a sweet, dark red liqueur made from blackcurrants.
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Fermentation in winemaking
The process of fermentation in winemaking turns grape juice into an alcoholic beverage.
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Grape stomping
Grape-stomping (also known as pigeageFeiring, Alice (2011). Naked Wine: Letting Grapes Do What Comes Naturally. Da Capo Press, Clarke, Oz (2009). Oz Clarke's Pocket Wine Guide 2010. Sterling Publishing Company, Cheap, BA (2010). Mr. Cheap's Guide to Wine. Adams Media) is part of method of maceration used in traditional winemaking.
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Heat
In thermodynamics, heat is energy transferred from one system to another as a result of thermal interactions.
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Lambic
Lambic is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself at the Cantillon Brewery.
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Mouthfeel
Mouthfeel refers to the physical sensations in the mouth caused by food or drink, as distinct from taste.
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Must
Must (from the Latin vinum mustum, "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit.
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Oenology
Oenology (enology) is the science and study of wine and winemaking; distinct from viticulture, the agricultural endeavours of vine-growing and of grape-harvesting.
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Organic compound
In chemistry, an organic compound is generally any chemical compound that contains carbon.
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Phenolic content in wine
The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine.
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Piołunówka
Piołunówka is a very bitter alcoholic infusion (Polish: "nalewka") made by macerating wormwood in alcohol.
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Pressing (wine)
Pressing in winemaking is the process where the juice is extracted from the grapes with the aid of a wine press, by hand, or even by the weight of the grape berries and clusters.
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Procyanidin
Procyanidins are members of the proanthocyanidin (or condensed tannins) class of flavonoids.
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Rosé
A rosé (from French rosé; also known as rosado in Portuguese and Spanish-speaking countries and rosato in Italy) is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine.
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Saturation (chemistry)
In chemistry, saturation (from the Latin word saturare, meaning 'to fill') has diverse meanings, all based on the idea of reaching a maximum capacity.
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Sauvignon blanc
Sauvignon blanc is a green-skinned grape variety that originates from the Bordeaux region of France.
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Sémillon
Sémillon is a golden-skinned grape used to make dry and sweet white wines, mostly in France and Australia.
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Solvent
A solvent (from the Latin solvō, "loosen, untie, solve") is a substance that dissolves a solute (a chemically distinct liquid, solid or gas), resulting in a solution.
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Sulfur dioxide
Sulfur dioxide (also sulphur dioxide in British English) is the chemical compound with the formula.
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Teinturier
Teinturier (French: to dye or to stain) is a wine term applied to grapes whose flesh and juice is red in colour due to anthocyanin pigments accumulating within the pulp of the grape berry itself.
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Temperature
Temperature is a physical quantity expressing hot and cold.
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Varietal
A varietal wine is a wine made primarily from a single named grape variety, and which typically displays the name of that variety on the wine label.
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Wine fault
A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage.
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Wine tasting descriptors
The use of wine tasting descriptors allows the taster to qualitatively relate the aromas and flavors that the taster experiences and can be used in assessing the overall quality of wine.
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Winemaking
Winemaking 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.
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Yeast in winemaking
The role of yeast in winemaking is the most important element that distinguishes wine from grape juice.
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Contact with the grape skins, Extended maceration, Macerate (wine), Maceration wine, Skin contact, Skin contact (wine).
References
[1] https://en.wikipedia.org/wiki/Maceration_(wine)
