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Archive for February, 2012


How yeast make wine

Yeast make make wine by transforming sugars into alcohol. This is called alcohol fermentation. The main sugars that are used in the use to produce alcohol are fructose and glucose. These sugars are found in the grape juice when you began the wine making process. The alcohol, ethanol and carbon dioxide are the main products [...]

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Wine on Oak chips and phenolic haze

You go to your local wine merchant, or wherever you buy wine, you look at a few bottles… Are you the type of wine buyer that actually looks at and read its the label? Have you ever looked at the back of a wine bottle and read the label and seen Oak chips.. Oak chips… [...]

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First the appearance of wine

When wine is judged, the first thing that is judged is the appearance of the wine. There are five aspects to consider when judging a wines appearance. These five aspects are: clarity, color, viscosity, Spritz, and tears were legs. Just as a master chef arranges his plate of food to provide covers that appeal to [...]

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Wine makers deal with high pH

  If you are already an experienced wine maker then you understand the importance and how critical pH levels are when trying to produce a quality wine. If you are just beginning in wine making you should really spend some time learning about wine pH levels and why they are critical. Here we will provide [...]

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Wine making and pH adjustments

It is possible to adjust the pH of your wine at most any point in the wine making production process. But the best point in the vinification process to adjust the pH is after fermentation. The reason it is better to adjust the pH after fermentation is because doing it before fermentation is difficult. The [...]

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Red wine white wine beginning wine makers

If you are a beginner at wine making and you have your heart set on making white wine, you need to realize,  white wine is much more difficult to make compared to red wine.  The major reason why beginners have much more difficulty in producing white wines is due to white wines being more susceptible [...]

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