Currently Browsing: Winemaking
Fermentation, as most of us would know, is the conversion of sugar (present in the grape juice) into alcohol & carbon dioxide. Not as simple as it appears, this process involves great attention as the reaction can lead to undesirable results owing to its exothermic nature. Depending upon the grape variety and the desired result, […]
While buying wine online, you must have often come across elaborate descriptions talking about the use of commercial or wild yeast. We all know that wine yeast contributes to the conversion of sugar to alcohol, resulting in the noble juice. However, for a winemaker, it’s much more than this—the selection of yeast that further […]
Also known as “vin de goutte” in French or noble juice, free-run juice is a term used in winemaking, referred to the juice that runs freely from the harvested grapes due to the overlying weight, even before they are pressed. Considered to be of high-quality, some winemakers believe that wines made from this juice are […]
