on-skins fermentation

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• Stuck fermentation — A stuck fermentation occurs in winemaking when the yeast become dormant before the fermentation has completed. Unlike an arrested fermentation where the winemaker intentionally stops fermentation (such as in the production of fortified wines), a… …   Wikipedia

• Winemaking — Wine grapes. Winemaking, or vinification, is the production of wine, starting with selection of the grapes or other produce and ending with bottling the finished wine. Although most wine is made from grapes, it may also be made from other fruit… …   Wikipedia

• wine — wineless, adj. winish, adj. /wuyn/, n., adj., v., wined, wining. n. 1. the fermented juice of grapes, made in many varieties, such as red, white, sweet, dry, still, and sparkling, for use as a beverage, in cooking, in religious rites, etc., and… …   Universalium

• Maceration (wine) — Cabernet Sauvignon musts interact with the skins during fermentation to add color, tannins and flavor to the wine. Maceration is the winemaking process where the phenolic materials of the grape tannins, coloring agents (anthocyanins) and flavor… …   Wikipedia

• Clarification and stabilization of wine — The winemaking process naturally produces sediments that can precipitate out of the wine. The clarification and stabilization of wine in winemaking involves removing insoluble and suspended materials. The insoluble material causes a wine to be… …   Wikipedia

• Sparkling wine — Frizzante redirects here, for the racehorse, see Frizzante (horse). A glass of Champagne. Sparkling wine is a wine with significant levels of carbon dioxide in it making it fizzy. The carbon dioxide may result from natural fermentation, either in …   Wikipedia

• Champagne (wine) — This article is about the Champagne, which comes from the Champagne region of France. For other uses, see Champagne (disambiguation). For all sparkling wines, see Sparkling wine. Champagne, a festive wine Champagne (French: [ʃɑ̃.paɲ]; …   Wikipedia

• Dietary fiber — Dietary fiber, dietary fibre, or sometimes roughage is the indigestible portion of plant foods having two main components: soluble (prebiotic, viscous) fiber that is readily fermented in the colon into gases and physiologically active byproducts …   Wikipedia

• Carbonic maceration — is a winemaking technique, often associated with the French wine region of Beaujolais, in which whole grapes are fermented in a carbon dioxide rich environment prior to crushing. Conventional alcoholic fermentation involves crushing the grapes to …   Wikipedia

• Rosé — For other uses, see Rose (disambiguation). A rosé (From French: rosé, ‘pinkish’) wine has some of the color typical of a red wine, but only enough to turn it pink. The pink color can range from a pale orange to a vivid near purple, depending on… …   Wikipedia

• Yeast — of the species Saccharomyces cerevisiae Scientific classification Domain …   Wikipedia