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Topic: Maceration (wine)

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	Maceration (wine) - Wikipedia, the free encyclopedia
		Maceration is a process which takes place during the fermentation of alcoholic beverages.
		In general, red wine grapes are crushed, then steeped in the juice for several days or weeks before, during, or after fermentation.
		Carbonic maceration is the fermentation of whole clusters of unbroken grapes in an atmosphere saturated with carbon dioxide, which prevents fermentation.
	en.wikipedia.org /wiki/Maceration_(wine) (200 words)

	Production of Red Wine - DiWineTaste
		Maceration, that is the phase in which tannins and gustatory substances are being extracted, is a process that must be scrupulously controlled because excessively long times could result in the extraction of an excessive quantity of polyphenols therefore obtaining very astringent wines with a bitter and mediocre taste.
		At the end of maceration the wine is separated from the skins and transferred in the aging containers.
		The aging period of the wine in cask depends both by the varieties of grapes with which it was made and by the style of wine to be produced, usually a variable period ranging from three or four months up to even some years.
	www.diwinetaste.com /dwt/en2004076.php (2511 words)

	Pre-fermentation cold maceration @ Improved Winemaking
		Since red wines, by definition, are those which undergo maceration, the significance of pre-fermentation cold maceration in red winemaking is in its focus on non-alcoholic aqueous extraction.
		Cold maceration is sometimes criticised in the belief that its use results in wines with reduced ageing potential.
		Cold maceration is preferably conducted in an anaerobic environment to avoid oxidation of the must, particularly in the case of aromatic white wines.
	www.brsquared.org /wine/Articles/coldsoak.htm (2087 words)

	WINE BUSINESS MONTHLY
		Although color and extract in a wine are not always hand in hand, the consumer does consider color before bringing the wine to their lips.
		By removing all of the juice and allowing the cap to macerate for a specified time period These techniques should of course be modified according to the conditions of the grapes at harvest and the grape varieties in question.
		Skin contact (also called maceration pelliculaire, a term reserved for white wines) can be useful for extracting the intense flavours close to the grape skin and is commonly done by some Australian and New Zealand producers with white varieties to offer greater intensity of flavor.
	www.winebusiness.com /html/MonthlyArticle.cfm?dataId=18990 (1821 words)

	WINE
		This transformation causes the acidity of a wine to drop (malic acid is a stronger acid than lactic acid), but increases the stability of a wine.
		Because it reduces the acidity of a wine, it is not always encouraged in white wines.
		On the contrary, a longer maceration between 10 to 20 days can produce wines for ageing; this technique is widespread in Languedoc-Roussillon and in the Southern Côtes du Rhône.
	www.tulleeho.com /wine/morewine.htm (970 words)

	Dobogó Tokaji Aszú - Wine
		The grapes for this wine are grown on the "Palota" slope, on the rim of Betsek and Tállya, which belong to the village of Mád.
		This wine is a full-bodied, creamy textured white Furmint, with a warming alcohol and a long aftertaste.
		An outstanding wine, Drouhin’s 2004 Chablis Les Clos is fermented and aged in one- to five-year-old barrels.
	www.dreyfusashby.com /dobogo_wine.htm (1012 words)

	Global Wines buy wine, winery review, accessories, books
		Wine began to be exported to Italy, the Eastern Mediterranean, Flanders and England, and these markets became one of the prime motives for wine growing in the region.
		Today when one describes the character of the different wines of this region, generalizations are forgotten and each individual terroir as well as the vinification methods and winemaking styles of the individual winemakers are considered.
		The southern part of the wine growing area of Languedoc spreads on to the shores of the Mediterranean and is separated from Spain only by the eastern slopes of the Pyrenees on which the Corbieres vineyards are located.
	www.artisanwines.com /gwcdbeaulieu.html (1504 words)

	Red Wine making in France
		Wines destined to be kept long need a lot of tannin, so the maceration needs to be long.
		The wine is separated from the solids, the pomace.
		It is the process during which the malic acid of wine changes into lactic acid and carbonic gas under the action of bacteria living in the wine.
	www.terroir-france.com /wine/redwine.htm (473 words)

	Dotcom Wines Best Selection - Lowest Prices
		Acidity: Perceived in the taste of the wine as a level of tartness, acidity is a naturally component consisting of mainly tartaric acid, at about 0.5 to 0.7 percent of the wine by volume.
		Maceration: The process of soaking the skins of red grapes in their juice to extract color, tannins and other substances into the wine; can occur pre or post fermentation.
		Solera: a Sherry aging system in which the youngest wines go into the top level of barrels and a cellar, and work their way through a number of tiers of barrels as the old wine is bottled from the last tier.
	www.dotcomwines.com /glossary.htm (3989 words)

	Carbonic Maceration and Wine
		The result is a wine that is less tannic, less acidic, and more light and fruity.
		This creates a wine which is great for immediate drinking, but is incapable of aging for any length of time.
		Because of its inability to age, this kind of wine is also not a good one for keeping long after it has been opened - be prepared to drink it that day or soon thereafter.
	www.wineintro.com /glossary/c/carbonic.html (317 words)

	Wine Making Maceration - Wine Learning
		Part of the wine making process; the time during which the grape juice is left in the vat and in contact with the grape solids (skins and stems).
		In the situation of new wines, maceration is very short as the vines are supple and contain little tannin.
		Wine is known to release taste flavors in many foods and recipes that otherwise would not be experienced by our taste buds.
	www.winedefinitions.com /learningcenter/articles/maceration.htm (739 words)

	St Innocent - Pinot Noir FH98
		The wine aged for 19 months in 43% new oak barrels and was bottled without fining or filtration.
		A whopping load of tannin always came with this intensity and the wine required a year of bottle age to soften.
		I shortened the maceration time, limited the peak temperature of the fermentation, and pressed a bit earlier.
	www.stinnocentwine.com /NewFiles/pnfh98.html (255 words)

	Fine wines and gourmet foods - Arnaud Chanonie (Site not responding. Last check: 2007-10-11)
		This wine was elaborated from selected hand-picked grapes grown on small parcels in non grafted vineyards in Maule Valley, a region in Central Chile that boasts a wide daily temperature range and alluvial soil.
		Vinification: The grapes were destemmed, crushed and cooled to 8 C. After 6 days of cold maceration the wine was fermented at 27 C and then a post fermentative maceration was done for 10 days.
		After the maceration, the juice that came from the press was fermented.
	www.arnaud-wines.com /index.php?page=wines/tnoble (1433 words)

	Studies on Changes of the Aroma Compounds of Grape Wine in Fermentation and Ageing
		At the end of maceration the wine is separated from the skins and transferred in the aging containers (Park,1991).
		In the ageing process of wine after fermentation, the main ingredients of grape wine (jufeng) ethyl formate, ethyl acetate, propyl alcohol, isobutyl alcohol, isoamyl acetate, isoamyl alcohol and ethyl lactate were found.
		Influence of maceration on free and glucoside-bound terpenes in Moscatello selvatico wines.
	www.siu.edu /~ebl/leaflets/guo.htm (2250 words)

	Italian Flavor Consortium: Italian Wine, Italian Wine Forum - Italian Products, Red Wine
		After maceration in temperature-controlled glass-coated cement vats until the sugar content is below 15-20 grams per liter at the fermentation temperature of 27°-30°C (80.6°-86°F,) the wine is left to rest partly in iron and partly in cement vats then recombined before bottling.
		After maceration in temperature-controlled glass-coated cement vats until the sugar content is below 15-30 gram-per-liter at the fermentation temperature of 27°-30°C (80.6°-86°F,) the wine is left to rest partly in iron and partly in cement vats and recombined before bottling.
		After maceration in temperature-controlled glass-coated cement vats until the sugar content is below 15-30 grams per liter at the fermentation temperature of 27°-30°C (80.6°-86°F,) the wine is stored partly in glass-coated cement vats, partly in French and American oak barriques, and partly in iron vats, assembling it before bottling.
	italian-flavor.com /products/wine/red.html (2097 words)

	The Spanish Wine Page - all you need to know about Wines from Spain.
		Even though his basic wines are the oaked reds Gran Colegiata, his innitiatives range to the first sweet botrytised white wine in Spain - not yet fully successful - to a sweet red wine - not yet in the market -.
		The wine is intensely colored, but far from opaque, intensely flavored with the typical aroma of carbonic maceration, and in the mouth you can feel the 13% strength and some concentration, though you will find no bone, the wine is drinkable from the first day in the bottle.
		Still, for us, the aim of young wines is to appear as soon as possible letting wine enthusiasts to enjoy in advance their evident, easy charms, and working in contrast to long aged, mature wines, usually drunk in the colder seasons.
	www.jrnet.com /vino/reference/readers.php3 (1698 words)

	Techniques for Pinot Noir @ Improved Winemaking
		The technique might (arguably, should) therefore be reserved for wines showing excessive tannins when fermented with seeds and with less aeration, or for under ripe grapes with immature seeds and stems.
		The tannins in the wine polymerise during this period yielding a softer wine.
		It is important to protect the wine from oxidation (usually done by sparging the headspace with inert gas) and to regularly taste check the wine (for polymerisation and H2S development) during this period.
	www.brsquared.org /wine/Articles/Pinot.htm (4210 words)

	feature - WineMaker Magazine: Wine Tasting Made Easy
		The one color point is awarded to wines that logically fall within their "color boundaries." If a new white wine is deep gold color, bordering on brown, chances are it's been oxidized and should probably rate a zero.
		Though it's rare for commercial wines to have a clarity problem, it's pretty common for homemade wines to be less than brilliantly clear or as sediment-free as their store-bought counterparts.
		However, if your red wine is lacking a little oomph, give it a zero and make a note to yourself to beef up your maceration strategy, to add more oak to your wine, or to add some tannic acid.
	winemakermag.com /feature/54.html (2248 words)

	wines of the cooperative cellar of the wine-growers d' alignan-du-vent in Languedoc
		wines of the cooperative cellar of the wine-growers d' alignan-du-vent in Languedoc
		Mouth: This wine is rich, full, unctuous and rather fine and has a good, long finish.
		Mouth: The first sensation is lively, and the wine fresh, vigorous and very aromatic.
	www.cavecooperative.com /english/gamme_caveau.html (375 words)

	How wine is made
		In the case of red wine, Maceration (the soaking of the red grape skin with the must) is allowed to give the wine its red colour.
		The vinification process of rose wines is the same as red wine whereby the maceration period is much shorter (about a day or less).
		The wines are transferred from one vat, to another vat to leaving the sediments behind.
	www.yumseng.com /winemaking.html (175 words)

	Dec03
		When I was first learning to make wine, my mentor taught me about “partial carbonic maceration,” the technique that is used in Beaujolais to produce the bright, short-lived, intensely fruity wines known as “Nouveau” or “Primeur,” meaning the “new” or “first” wine released from the recent vintage.
		The first wines are bottled and released for sale the third weekend in November—just 6-7 weeks from vine to wine.
		I have always enjoyed this wine, but I do believe it is beginning to develop a level of finesse in the bottle that is exceptional.
	www.weekendbrewer.com /dec03.htm (973 words)

	Enology - Marquette Wine: Cold Hardy Grapes, University of Minnesota
		Due to their interspecific ancestry, U of MN cultivars have different color, tannin structure, and flavor compounds than traditional wine grapes, and these differences are reflected in the finished wine.
		Maceration (fermenting on grape skins and seeds) for 7-8 days is recommended for optimal extraction of tannins.
		Barrel aging additionally concentrates the wine aromas and flavors, increases body and structure, and prolongs the lifespan of a wine in the cellar.
	www.grapes.umn.edu /marquette/enology.html (612 words)

	K&L Wines: 1999 Ciabot Berton Barolo
		After a traditionally long period of maceration, the wine then ages for two years in Slavonian oak barrels.
		Piedmont is predominantly a plain where the water flows from the Swiss and French Alps to form the headwaters of the Po river.
		The major wine producing areas are in the southern portion of the region in the hills known as the "Langhe".
	www.klwines.com /product.asp?sku=1022051 (811 words)

	feature - WineMaker Magazine: Sparkling Wine, Step-by-Step
		Starting with wine you made during the 1998 harvest, you can have your own “chateau’s” grande tete de cuvée ready in about three months, just in time for the winter holiday season or any time you need to add a little sparkle to your life.
		So in stage three you’ll chill the wine and decant it into another bottle to which you’ve added the dosage (pronounced doe sahj’, a final addition of some distilled alcohol, wine conditioner, and some of the original cuvée).
		By chilling the bottles in the freezer and then carefully pouring the sparkling wine off the lees into another bottle (to which you’ve added the dosage), you clarify the wine and balance its body and texture a bit so it’s ready to drink.
	www.winemakermag.com /feature/71.html (1784 words)

	Gordon Brothers Family Vineyards
		The excellent concentration of pigment that we found in the grapes enabled us to focus the fermentation based on skin contact, keeping the fermenting wine in maceration in stainless steel tanks for an extended period of time.
		The resulting wine was racked into barrels for an aging of 17 months.
		Sophisticated texture, smooth tannins and attractive acidity will allow this wine to be enjoyed today as well as in 3 to 6 years.
	www.gordonwines.com /wines/00cab.html (210 words)

	Dealing With Seed Tannins In Red Wines
		In fact, the effect of long-term maceration on wines that are made in a later-than-once-upon-a-time harvest model has yet to be fully tested by scientific principles.
		Instead, they argue, dark-colored red wine (from Cabernet, Shiraz and possibly Merlot) gains most of its flavor and "appropriate" tannin (whatever they take that to mean) from more thorough cap management techniques, in which punch-downs are considered to be inefficient and pump-overs more efficient, but still lacking in thoroughness.
		However, each wine has a certain level of solubility, and if a winemaker chooses to do four days of cold soak, the amount of time left for proceeding with an extended maceration is theoretically reduced.
	www.winesandvines.com /feature_oct_05_tannin.html (1945 words)

	Italian Wine Hub - Massimo Pala, Villa Cafaggio - Articles: Villa Cafaggio: The Soul and Body of the Chianti Classico
		After fermentation with maceration, the wine is refined traditionally for 12 months in large, 3,000 and 6,500 liter, (792 to 1,717 gallon) Slovakian oak barrels before being bottled.
		After fermentation with maceration, the wine is refined for 18 months in large French oak barriques followed by five to six more months in bottles.
		After fermentation with maceration, the wine is refined for 18 months in large French oak barriques followed by over six more months in bottles.
	italianwinehub.com /news06/cafaggio.html (1012 words)

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