Chenin blanc and Fermentation in winemaking

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Difference between Chenin blanc and Fermentation in winemaking

Chenin blanc vs. Fermentation in winemaking

Chenin blanc (known also as Pineau de la Loire among other names) is a White wine grape variety from the Loire Valley of France. The process of fermentation in winemaking turns grape juice into an alcoholic beverage.

Aroma of wine

The aromas of wine are more diverse than its flavors.

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Bordeaux wine

A Bordeaux wine is any wine produced in the Bordeaux region of southwest France, centred on the city of Bordeaux on the Garonne River, to the north of the city the Dordogne River joins the Garonne forming the broad estuary called the Gironde and covering the whole area of the Gironde department,with a total vineyard area of over 120,000 hectares, making it the largest wine growing area in France.

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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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Chardonnay

Chardonnay is a green-skinned grape variety used in the production of white wine.

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Dessert wine

Dessert wines, sometimes called pudding wines, are sweet wines typically served with dessert.

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Fortified wine

Fortified wine is a wine to which a distilled spirit, usually brandy, is added.

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Lees (fermentation)

Lees are deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and aging.

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Malolactic fermentation

Malolactic fermentation (also known as malolactic conversion 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.

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Oak (wine)

Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine.

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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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Pinot noir

Pinot noir is a red wine grape variety of the species Vitis vinifera.

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Riesling

Riesling is a white grape variety which originated in the Rhine region.

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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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Savagnin

Savagnin or Savagnin blanc (not to be confused with Sauvignon blanc) is a variety of white wine grape with green-skinned berries.

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Sparkling wine

Sparkling wine is a wine with significant levels of carbon dioxide in it, making it fizzy.

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Sparkling wine production

Sparkling wine is a wine (usually white) that becomes carbonated, either through fermentation or by addition of carbon dioxide.

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Sugars in wine

Sugars in wine are at the heart of what makes winemaking possible.

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Sweetness of wine

The subjective sweetness of a wine is determined by the interaction of several factors, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins.

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Terroir

Terroir (from terre, "land") is the set of all environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices and a crop's specific growth habitat.

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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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