Winemaking Terms - Wine Glass to Wine Yeast

Wine Glass:

 

Specially designed glassware for enjoying wine, characterized by bowls or flutes on stems. Quality wine glasses are designed to capture and hold a wine's bouquet and are ideally shaped and angled to present the wines properly, according to style.

 

Wine Stabilizer:

 

Potassium sorbate, also known as "Sorbistat K," which produces sorbic acid when added to wine. When active fermentation has ceased and the wine racked the final time after clearing, 1/2 tsp. added to 1 gallon of wine will prevent future fermentation. Sodium benzoate, sold as "Stabilizing Tablets," and Potassium Sorbate, are other types of fermentation inhibitors. These are primarily used with sweet wines and sparkling wines, but may be added to table wines which exhibit difficulty in maintaining clarity after fining. For sweet wines, the final sugar syrup and stabilizer may be added at the same time.

 

Wild Yeast:

 

Any mixture of the thousands of yeast strains which may be airborne or on the fruit, exclusive of the cultured wine yeast deliberately added to a must. Grapes, fruit and the air often contain spoilage bacteria, molds or yeast which can destroy a wine's quality, but if no spoilage yeast or bacteria are present in the must the fermentation can produce an acceptable wine. Due to the risk from spoilage organisms, prudent winemakers treat their must with an aseptic dose of sulfite to kill non-yeast organisms, stun wild yeasts into temporary inactivity, and thereby allow their own choice of cultured yeast to dominate the fermentation.

 

Wine Yeast:

 

Yeast cultured especially for winemaking, with such desirable attributes a as high alcohol tolerance, firmer sediment formation, and less flavor fluctuation. Wine yeasts are usually obtained from a winemaking/brewing specialty shop or by mail order.

 

Source: Jack Keller

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