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Chardonnay ( UK: / ˈʃɑːrdəneɪ /, US: / ˌʃɑːrdənˈeɪ /, [1] [2] French: [ʃaʁdɔnɛ] ⓘ) is a green-skinned grape variety used in the production of white wine. The variety originated in the Burgundy wine region of eastern France, but is now grown wherever wine is produced, from England to New Zealand. For new and developing wine ...
Acetic acid is a two- carbon organic acid produced in wine during or after the fermentation period. It is the most volatile of the primary acids associated with wine and is responsible for the sour taste of vinegar. During fermentation, activity by yeast cells naturally produces a small amount of acetic acid.
Torrontés wine tasting in Cafayate, Argentina. White wine is a wine that is fermented without skin contact. The colour can be straw-yellow, yellow-green, or yellow-gold. [1] It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. White wine has existed for at least 4,000 years.
The winemaking process naturally produces sediments that can precipitate out of the wine. In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling. This matter may include dead yeast cells ( lees ), bacteria, tartrates, proteins, pectins, various tannins and ...
Taste — Boasting some of the oldest vines in the world, Chile is putting out wines at incredible values that are crowd-pleasing for novices and experienced wine drinkers alike. This specific ...
Must (from the Latin vinum mustum; lit. 'young wine') is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of the total weight of the must. Making must is the first step in winemaking.
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