fermentation

Member Inquiry – Blush, Blanc, and Rose Wine Grapes

  “I have seen some of the same grapes used to make ‘blush,’ ‘blanc,’ and ‘rose’ wines In some cases they are produced by the same winery! Could you tell me what the difference is?” Dr. T. R. E.; Bakersfield I’m not sure I can because there is no code, law or regulation which governs… read more »

Blush, Blanc, Rose… Here’s the Difference!

“I have seen some of the same grapes used to make ‘blush,’ ‘blanc,’ and ‘rose’ wines. In some cases they are produced by the same winery! Could you tell me what the difference is?” – Dr. T. R. E.; Bakersfield I’m not sure I can because there is no code, law or regulation which governs… read more »

Tartrates

This tartrates can be seen on the cork, potassium bitartates can form during fermentation and aging due to high levels of tartaric acid. Tartrates can be avoided through stabilization and filtration.  

Sur Lie

The French translation “on the lees” is when an aged wine is lingered to interact with dead yeast cells. These wines are not fermented and not racked.    

Unoaked

Unoaked wines are wines that are fermented through stainless steel instead of an oak barrel. The unoaked wines are made to be lighter and higher fruit concentrated wine. By being fermented in stainless steel, the grapes can keep their natural fruit flavor. The unoaked fermentation have effects on both the red wine and the white… read more »

Yeast

Yeast is what converts the grape sugar into alcohol during the fermentation stage. This is what turns the grape juice into a wine.  

Fermentation

Fermentation is the transformation of sugar into gases, acids, or alcohol. During fermentation, the yeasts converts sugar into carbon dioxide and ethanol to become alcohol. Speed, temperature, and oxygen levels are an important factors that play in the fermentation.

Residual Sugar

This is the remaining sugar after the fermentation stage. There is more residual sugar found on sweeter wines.  

Malolactic Fermentation

This is a process in winemaking that makes malic acid softer carbon dioxide and lactic acid. This process can reduce the wine’s overall acidity. Malolactic Fermentation is commonly used in red wines and some white wines. It gives the wine a more smooth and buttery texture.  

Glycerol

The alcohol that is sweet and sticky. This alcohol is formed during the fermentation stage. As a result, the glycerol adds roundness to the wine.