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Winemaking Terms - Fortification to Fructose

Thursday, April 06, 2006

The process of adding distilled spirits to a finished wine to increase its alcohol content, improve its preservation qualities, or improve its flavor. Brandy is often used as a fortifying agent because it is made from wine, but vodka, gin, Everclear, or any distilled spirit may be used. Each fortifying agent has its own flavor and will impart this to the fortified wine.
The odor and taste of methyl anthranilate and/or ethyl anthranilate and in wine exclusively associated with wines made from grapes with a Vitis labrusca parentage or ancestry. The pleasant and unpleasant odors and tastes associated with other native grapes, without Vitis labrusca ancestry, should not be termed "foxy."
Free SO2:
Sulfur dioxide ions in solution in must, juice or wine that are not chemically bound to other chemicals in solution and thus are free to react with such substances as acetalhyde or oxygen or to escape the must, juice or wine as a gas molecule.
Italian term for a mildly carbonated wine causing a slight sensation on the tongue, but enough carbonation to produce bubbles in the glass the way Champagne or other sparkling wines do. P├ętillant is French and synonymous.
One of two simple (reducing) fermentable sugars in grapes and other fruit, the other being glucose. Isolated, fructose is approximately twice as sweet as glucose. In wine, a higher fructose concentration will result in a heightened sweetness threshold.
Source: Jack Keller

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