Search results for: extract
Richness, depth and concentration of fruit flavors in a wine. Usually a positive quality, extract adds to wine’s body, yet highly extracted wine can also be very tannic. To calculate extract levels, some winemakers measure the dry residue remaining after the wine is boiled off.
Describes highly extracted, full-bodied and tannic wines that are so rich they seem as if they should be chewed, rather than simply swallowed.
Describing a wine with good extract and a smooth texture. The sensation of drinking the wine recalls biting into ripe, fleshy fruit such as a plum.
This process, used primarily in making red wine, involves steeping grape skins and solids in wine after fermentation, when alcohol acts as a solvent to extract color, tannins and aroma from the skins (aided by heat, the amount of skin contact and time). Cold maceration (steeping when the must is not heated), takes place before fermentation.
The unfermented juice of grapes extracted by crushing or pressing; grape juice in the cask or vat before it is converted into wine.
Press Wine (or Pressing):
The juice extracted under pressure after pressing for white wines and after fermentation for reds. Press wine has more flavor and aroma, deeper color and often more tannins than free-run juice. Wineries often blend a portion of press wine back into the main cuvée for added backbone.
The thick layer of skins, stems and seeds that forms at the surface of fermenting red wine. Cap management, or breaking up the cap to increase contact between the skins and the liquid, is important since red wines extract color and flavor from the skins.
Describes balanced, harmonious, refined wines; subtle rather than a highly-extracted blockbuster.
A rich, extracted wine with a mouthfilling sensation of weight or mass.
Also known as pigéage, the process of breaking up the thick layer of skins, stems and seeds that forms at the surface of fermenting red wine and submerging it during fermentation to extract color, tannins, flavor and aromas from the grape solids.
French term for racking and returning a wine back to the tank. Wine is pumped out of the fermenting tank and back over the cap to facilitate extraction of color and flavor.
Also known as délestage, the oxidative winemaking process in which, after the cap of grape musts, skins, seeds and stems forms on the top of a vat of fermenting wine, the wine is drained through a valve at the base of the tank into another vat and reserved while the remaining solids are allowed to drain for a few hours. The reserved wine is then pumped back into the original tank over the top of the drained skins, seeds and stems. Like punch downs and pump overs, the purpose of devatting is to increase the extraction of color, flavor, tannins and aromas from the solids, as well as aerate the fermenting wine.
A programmable, mechanized fermenting tank that rotates on an axis to mix the cap and grape must during fermentation to facilitate extraction of color, tannins and flavor.