Posted By on December 24, 2014
Racking: decanting a young wine into another container, where the wine is separated from the sediment. Aging: The basement work, which makes wines from musts. These include the Tapping that Beautiful and finally, the filtration (clarification of wine by using filters)-lactic fermentation, maturation and storage in the draft breathing: Average decanting to a halt and open the wine gets more oxygen contact. Recommended for heavy red wines. Barrique: Heading for a small new oak barrels, with about 225 liters. The juvenile wood made many -> tannins in the wine and makes it storable. Planting: growing between the vines herbs, some of which appear on the site are either sown by the growers. As different legume seeds (clover, vetch) and wild herbs are used (marigold, yarrow, wild carrot, fennel, phacelia, buckwheat). Cuve (blend): different, but complementary grapes or wines are blended to improve quality. Decanting: decanting the wine into theCarafe to deliver him from the -> deposit. Korkschmecker: A wine that tastes after cork or musty, moldy smell is incorrect. Responsible for this is trichloroanisole, which can form during the processing of the cork. A Korkfehler shows are better when a trial sip one to one fills up with water and then sniffs. Depot, by “caking” of microscopically small parts or substances in the wine to large particles and precipitation of substances (bacteria, tannins, dyes, dead yeasts) is formed during the maturation of a wine bottle a sediment. This deposit occurs mainly in red wines and can be explained by that Decanting to separate the clear wine. No wine error Enzymes: proteins, the chemical changes in a metabolic control. Each enzyme has a very specific task. Enzymes contribute to a better pressing of the grapes as well as to clarify the best wines. Depending on the procedure can be dispensed with Enzymes in winemaking. Yeast: The fungi belonging to the micro-organismstransformed during the fermentation of sugar in the must into alcohol and carbon dioxide mainly. In the vineyard some 16 different yeast strains are present. Of these natural yeasts, but only five species can completely ferment the juice. To achieve an efficient fermentation process, to work with many winemakers yeasts. They are best yeast strains were cultured in the laboratory and dried, and come in the fall into the must. Mash: Squashed grapes with juice, peel but without stem structure. Mufftne: unpleasant odor Oechsle: measure of the sugar content of a MOST. Named after the inventor of the Mostwaage, Ferdinand Oechsle. PIWIS: Pilzwiederstandsfhige new grape varieties, such as Regent, and Prior of St. John, which are created by conventional cross-breeding and plant live on less. Acid: The grapes contain tartaric, malic and lactic acid. Acid in wine is expressed in parts per thousand or grams. Taste wines with plenty of tart acidity. Fining: methods to clarify the wine. Withcoagulable substances (usually proteins or even the bentonite clay rocks), the growers tie the matter and then filter into. Tannins (tannins): substances that come from skin, seeds and shoots of the grape or from wooden barrels. Tannins are desirable because they preserve the wine. In the mouth, they contribute astringent (astringent). Terroir: All factors (climate, location and soil), which act in a certain place on the wine. Their interplay with the ability of the winemaker gives the wine its own unique character. Marc: leftovers from the pressed grapes, grape skins, stems, seeds and remaining pulp. The Biowinzer to fertilize the soil.
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