564:
2458:
2172:
1880:
2484:
301:
186:
20:
229:. Wild yeasts can produce high-quality, unique-flavored wines; however, they are often unpredictable and may introduce less desirable traits to the wine, and can even contribute to spoilage. Few yeast, and lactic and acetic acid bacterial colonies naturally live on the surface of grapes, but traditional wine makers, particularly in Europe, advocate use of ambient yeast as a characteristic of the region's
644:. This has the benefit of reducing some of the tartness and making the resulting wine taste softer. Depending on the style of wine that the winemaker is trying to produce, malolactic fermentation may take place at the very same time as the yeast fermentation. Alternatively, some strains of yeast may be developed that can convert L-malate to L-lactate during alcohol fermentation. For example,
253:, yeasts are being used more prevalently in the industry to add greater complexity to wine. After a winery has been in operation for a number of years, few yeast strains are actively involved in the fermentation process. The use of active dry yeasts reduces the variety of strains that appear in spontaneous fermentation by outcompeting those strains that are naturally present.
512:
temperatures 20–30 °C (68–86 °F). Fermentation at higher temperatures may have adverse effect on the wine in stunning the yeast to inactivity and even "boiling off" some of the flavors of the wines. Some winemakers may ferment their red wines at cooler temperatures, more typical of white wines, in order to bring out more fruit flavors.
554:
The ethanol produced through fermentation acts as an important co-solvent to the non-polar compound that water cannot dissolve, such as pigments from grape skins, giving wine varieties their distinct color, and other aromatics. Ethanol and the acidity of wine act as an inhibitor to bacterial growth,
506:
During fermentation, there are several factors that winemakers take into consideration, with the most influential to ethanol production being sugar content in the must, the yeast strain used, and the fermentation temperature. The biochemical process of fermentation itself creates a lot of residual
511:
which can take the must out of the ideal temperature range for the wine. Typically, white wine is fermented between 18–20 °C (64–68 °F) though a wine maker may choose to use a higher temperature to bring out some of the complexity of the wine. Red wine is typically fermented at higher
615:
wine and involves whole clusters of grapes being stored in a closed container with the oxygen in the container being replaced with carbon dioxide. Unlike normal fermentation where yeast converts sugar into alcohol, carbonic maceration works by enzymes within the grape breaking down the cellular
499:
288:
but their amount may be corrected by adding nutrients to the wine, in order to foster a more encouraging environment for the yeast. Newly formulated time-release nutrients, specifically manufactured for wine fermentations, offer the most advantageous conditions for yeast.
348:. Yeast ceases its activity whenever all of the sugar in must has been converted into other chemicals or whenever the alcohol content has reached 15% alcohol per unit volume; a concentration strong enough to halt the enzymatic activity of almost all strains of yeast.
122:
The natural occurrence of fermentation means it was probably first observed long ago by humans. The earliest uses of the word "fermentation" in relation to winemaking was in reference to the apparent "boiling" within the must that came from the
802:
Gemma
Beltran, Maria Jesus Torija, Maite Novo, Noemi Ferrer, Montserrat Poblet, Jose M. Guillamon, Nicholas Rozes, and Albert Mas. “Analysis of Yeast Populations During Alcohol Fermentation: A Six Year Follow-up Study”. pp. 3–4
837:
Gemma
Beltran, Maria Jesus Torija, Maite Novo, Noemi Ferrer, Montserrat Poblet, Jose M. Guillamon, Nicholas Rozes, and Albert Mas. “Analysis of Yeast Populations During Alcohol Fermentation: A Six Year Follow-up Study”.
489:
Methanol is not a major constituent of wine. The usual concentration range is between 0.1 g/liter and 0.2 g/liter. These small traces have no adverse effect on people and no direct effect on the senses.
146:
noted the connection between yeast and the process of the fermentation in which the yeast act as catalyst and mediator through a series of a reaction that convert sugar into alcohol. The discovery of the
515:
To control the heat generated during fermentation, the winemaker must choose a suitable vessel size or else use a cooling device. Various kinds of cooling devices are available, ranging from the ancient
163:
in the early 20th century contributed more to the understanding of the complex chemical processes involved in the conversion of sugar to alcohol. In the early 2010s, New Jersey based wine tech company
256:
The addition of cultured yeast normally occurs with the yeast first in a dried or "inactive" state and is reactivated in warm water or diluted grape juice prior to being added to the
571:
In winemaking, there are different processes that fall under the title of "Fermentation" but might not follow the same procedure commonly associated with wine fermentation.
211:
611:
where instead of yeast being added, the grapes fermentation is encouraged to take place inside the individual grape berries. This method is common in the creation of
235:; nevertheless, many winemakers prefer to control fermentation with predictable cultured yeast. The cultured yeasts most commonly used in winemaking belong to the
591:
has gone through a primary yeast fermentation the wine is then bottled and goes through a secondary fermentation where sugar and additional yeast known as
245:
of yeast that can be used during fermentation to affect the heat or vigor of the process and enhance or suppress certain flavor characteristics of the
1077:
249:. The use of different strains of yeasts is a major contributor to the diversity of wine, even among the same grape variety. Alternative, non-
164:
543:) may stop fermentation early either by dropping the temperature of the must to stun the yeast or by adding a high level of alcohol (like
197:
which are naturally present in wine cellars, vineyards and on the grapes themselves (sometimes known as a grape's "bloom" or "blush") and
523:
A risk factor involved with fermentation is the development of chemical residue and spoilage which can be corrected with the addition of
344:(vinegar taint). After the yeast has exhausted its life cycle, they fall to the bottom of the fermentation tank as sediment known as
2504:
520:
practice of placing the fermentation vat atop blocks of ice to sophisticated fermentation tanks that have built-in cooling rings.
2392:
2106:
595:
is added to the wine. This secondary fermentation is what creates the carbon dioxide bubbles that sparkling wine is known for.
364:
and breakdown of sugars by yeasts has the effect of creating other biochemical compounds that can contribute to the flavor and
2214:
1928:
1190:
297:
and the lack of alcohol production from oxygenated yeast requires the exposure of oxygen to be kept at a minimum.
1165:
1102:
1479:
1646:
1064:
1043:
1022:
1001:
967:
920:
886:
860:
825:
764:
743:
722:
701:
2418:
2132:
84:
2423:
2137:
304:
Dry winemaking yeast (left) and yeast nutrients used in the rehydration process to stimulate yeast cells.
124:
39:
2474:
2343:
2057:
1853:
1081:
265:
502:
Carbon dioxide activity is visible during the fermentation process in the form of bubbles in the must.
2433:
2323:
2147:
2037:
580:
369:
101:
2428:
2207:
2142:
1921:
1863:
1792:
1684:
1285:
1268:
237:
62:, the temperature and speed of fermentation are important considerations as well as the levels of
2318:
2032:
1405:
1241:
633:
584:
453:
437:
88:. Fermentation may be done in stainless steel tanks, which is common with many white wines like
1895:
1818:
1263:
317:
1833:
1602:
1246:
324:
carbon atom is released in the form of carbon dioxide with the remaining components becoming
168:
260:. To thrive and be active in fermentation, the yeast needs access to a continuous supply of
1484:
1236:
167:
invented an automated winemaking device that ferments in single-use liners similar to the
8:
2509:
2348:
2300:
2200:
2062:
2014:
1914:
1158:
604:
413:
345:
241:(also known as "sugar yeast") species. Within this species are several hundred different
180:
156:
1464:
2338:
2052:
1557:
336:. During the conversion of acetaldehyde, a small amount is converted, by oxidation, to
160:
71:
478:
yeasts are responsible for the "barnyard aroma" characteristic in some red wines like
201:
which are specifically isolated and inoculated for use in winemaking. The most common
2292:
2239:
2006:
1953:
1537:
1275:
1060:
1039:
1018:
997:
963:
916:
882:
856:
821:
760:
739:
718:
697:
225:
215:
1474:
563:
535:
can lead to a wine fault. A winemaker who wishes to make a wine with high levels of
1797:
1724:
1587:
1489:
393:
341:
242:
620:
and other chemical properties. The resulting wines are typically soft and fruity.
2438:
2259:
2152:
1973:
1890:
1676:
1504:
1439:
1382:
1345:
1225:
673:
468:
281:
207:
117:
78:
can also occur during this stage, which can last anywhere from 5 to 14 days for
2328:
2277:
2231:
2042:
1991:
1945:
1802:
1774:
1749:
1670:
1659:
1654:
1552:
1519:
1335:
1313:
1280:
1256:
1151:
548:
536:
524:
128:
105:
51:
2333:
2047:
329:
2498:
2457:
2358:
2267:
2171:
2072:
1981:
1879:
1787:
1782:
1459:
1251:
517:
479:
474:
445:
409:
377:
365:
332:
process allows the acetaldehyde to be eventually converted, by reduction, to
152:
143:
664:
ML01 has received regulatory approval in both Canada and the United States.
2488:
1858:
1449:
1387:
1377:
1330:
540:
325:
1607:
2462:
2413:
2376:
2176:
2127:
2090:
1884:
1739:
1729:
1627:
1392:
1323:
1182:
641:
433:
337:
97:
93:
35:
1509:
2366:
2282:
2272:
2223:
2080:
1996:
1986:
1937:
1843:
1838:
1823:
1759:
1754:
1719:
1617:
1612:
1572:
1499:
1444:
1434:
1416:
1372:
1360:
1350:
1308:
1134:
1124:
637:
612:
483:
464:
449:
425:
421:
401:
389:
385:
361:
357:
321:
273:
148:
75:
59:
55:
1429:
316:
begin to be split into three-carbon pieces and go through a series of
300:
2244:
1958:
1848:
1828:
1764:
1744:
1734:
1694:
1632:
1514:
1454:
1355:
1200:
417:
309:
294:
1704:
1699:
1689:
1582:
1562:
1529:
1494:
1340:
1303:
1215:
1210:
1195:
629:
441:
405:
373:
313:
277:
246:
89:
1424:
185:
19:
2443:
2249:
2157:
1963:
1714:
1567:
1542:
1469:
1205:
1078:"Wine Research Centre at UBC - Malolactic yeast ML01 – the Facts"
617:
555:
allowing wine to be safely kept for years in the absence of air.
429:
333:
231:
47:
1318:
567:
A California
Chardonnay that shows it has been barrel fermented.
463:
which contribute to the fruity aromas in many wines such as the
2408:
2371:
2122:
2085:
1709:
1597:
1592:
544:
397:
290:
269:
261:
219:
63:
2192:
1906:
1622:
1577:
1547:
588:
498:
460:
412:. Yeast also has the effect during fermentation of releasing
381:
202:
132:
43:
652:
ML01), which carries a gene encoding malolactic enzyme from
340:
which, in excess, can contribute to the wine fault known as
1174:
1130:
902:. London: Bloomsbury Publishing Ltd, 2004. Credo Reference.
508:
285:
257:
67:
24:
308:
Upon the introduction of active yeasts to the grape must,
131:
in the grape juice and the release of carbon dioxide. The
949:, p. 276. San Diego, California: Academic Press, 2008. .
820:
Third
Edition, pp. 778–79. Oxford University Press 2006
696:
Third
Edition, pp. 267–69. Oxford University Press 2006
1143:
983:, p. 276. San Diego, California: Academic Press, 2008 .
936:, p. 277. San Diego, California: Academic Press, 2008.
284:. These components are naturally present in the grape
2472:
881:, Third Edition p. 268. Oxford University Press 2006
855:, Third Edition p. 779. Oxford University Press 2006
915:
Third
Edition, p. 780. Oxford University Press 2006
759:
Third
Edition, p. 267. Oxford University Press 2006
776:Nigro, Dana. "Taking the Water out of Winemaking".
312:are attached to the sugar and the six-carbon sugar
293:is needed as well, but in wine making, the risk of
193:In winemaking, there are distinctions made between
986:
1103:"New substances: risk assessment summary EAU-224"
547:) to the must to kill off the yeast and create a
2496:
1007:
810:
436:(responsible for floral aromas from grapes like
873:
871:
869:
717:Third Edition, pp. 74–84. Abbeville Press 2003
558:
70:at the start of the fermentation. The risk of
2208:
1922:
1159:
962:, Third Edition, p. 82. Abbeville Press 2003
952:
459:Some strains of yeasts can generate volatile
1049:
905:
866:
845:
493:
448:(responsible for some of the spice notes in
189:"Bloom", visible as a dusting on the berries
749:
728:
351:
205:of wild yeasts found in winemaking include
82:and potentially another 5 to 10 days for a
46:transform sugars present in the juice into
2215:
2201:
1929:
1915:
1166:
1152:
623:
656:and a gene encoding malate permease from
1129:
981:Wine Science Principles and Applications
947:Wine Science Principles and Applications
934:Wine Science Principles and Applications
789:Cockcroft, Marlaina. "It's in the Bag".
562:
497:
299:
184:
18:
2393:Clarification and stabilization of wine
2107:Clarification and stabilization of wine
636:which is essentially the conversion of
2497:
996:, pp. 168–69. Workman Publishing 2001
598:
574:
2196:
1910:
1147:
1128:
1017:, pp. 33–34. Workman Publishing 2001
424:(a flavor component that reacts with
368:. These compounds can be considered "
1038:", pp. 89–92, DBQA Publishing 2005
840:Systematic and Applied Microbiology
805:Systematic and Applied Microbiology
579:Bottle fermentation is a method of
38:into an alcoholic beverage. During
13:
92:, in an open wooden vat, inside a
14:
2521:
1191:Annual growth cycle of grapevines
1059:, p. 35. Workman Publishing 2001
2482:
2456:
2170:
1878:
328:. The absence of oxygen in this
2505:Fermentation in food processing
1095:
1070:
1028:
973:
939:
926:
892:
738:p. 16. Simon and Schuster 1989
467:scent commonly associated with
74:and the development of several
2222:
1936:
879:"The Oxford Companion to Wine"
853:"The Oxford Companion to Wine"
831:
818:"The Oxford Companion to Wine"
796:
783:
770:
757:"The Oxford Companion to Wine"
707:
694:"The Oxford Companion to Wine"
686:
1:
2419:Glossary of viticulture terms
2133:Glossary of viticulture terms
1036:Understanding Wine Technology
960:Jancis Robinson's Wine Course
715:Jancis Robinson's Wine Course
679:
276:as well as access to various
2424:Glossary of winemaking terms
2138:Glossary of winemaking terms
913:The Oxford Companion to Wine
7:
667:
632:play a fundamental role in
559:Other types of fermentation
320:. During this process, the
142:. In the mid-19th century,
10:
2526:
2344:Yeast assimilable nitrogen
2058:Yeast assimilable nitrogen
900:Oddbins Dictionary of Wine
842:25. February 2002: 287–93.
736:Vintage: The Story of Wine
178:
174:
115:
111:
32:fermentation in winemaking
2452:
2434:History of the wine press
2401:
2385:
2357:
2324:Sparkling wine production
2309:
2291:
2258:
2230:
2166:
2148:History of the wine press
2115:
2099:
2071:
2038:Sparkling wine production
2023:
2005:
1972:
1944:
1872:
1811:
1773:
1668:
1645:
1528:
1415:
1403:
1296:
1224:
1181:
1141:
658:Schizosaccharomyces pombe
581:sparkling wine production
494:Winemaking considerations
420:the flavor precursors of
2429:Wine tasting descriptors
2143:Wine tasting descriptors
1864:Wine tasting descriptors
1793:Phenolic content in wine
1685:Alternative wine closure
1269:Great French Wine Blight
1173:
646:Saccharomyces cerevisiae
609:whole grape fermentation
352:Other compounds involved
251:Saccharomyces cerevisiae
238:Saccharomyces cerevisiae
2319:Malolactic fermentation
2033:Malolactic fermentation
634:malolactic fermentation
624:Malolactic fermentation
587:region where after the
404:or "non-volatile" like
318:rearrangement reactions
877:Jancis Robinson (ed):
851:Jancis Robinson (ed):
816:Jancis Robinson (ed):
692:Jancis Robinson (ed):
568:
503:
305:
212:Klöckera/Hanseniaspora
190:
149:Embden–Meyerhof–Parnas
85:secondary fermentation
27:
1834:Wine and food pairing
583:, originating in the
566:
531:), although excess SO
501:
303:
188:
169:single-use bioreactor
22:
1485:Muscat of Alexandria
979:Jackson, Ronald S.:
945:Jackson, Ronald S.;
807:25.2 (2002): 287–93.
662:S. cerevisiae strain
650:S. cerevisiae strain
127:of the yeast to the
80:primary fermentation
2349:Yeast in winemaking
2301:Carbonic maceration
2063:Yeast in winemaking
2015:Carbonic maceration
932:Jackson, Ronald S.
605:carbonic maceration
599:Carbonic maceration
575:Bottle fermentation
414:glycoside hydrolase
181:Yeast in winemaking
157:Otto Fritz Meyerhof
16:Wine making process
2339:Traditional method
2053:Traditional method
1854:Wine personalities
1558:Cabernet Sauvignon
791:New Jersey Monthly
628:Instead of yeast,
569:
504:
408:, acetic acid and
306:
191:
161:Jakub Karol Parnas
138:means, literally,
125:anaerobic reaction
72:stuck fermentation
28:
2470:
2469:
2240:Late harvest wine
2190:
2189:
2184:
2183:
1954:Late harvest wine
1904:
1903:
1641:
1640:
1538:Alicante Bouschet
1286:Judgment of Paris
958:Jancis Robinson:
911:J. Robinson (ed)
780:, 2 October 2015.
755:J. Robinson (ed)
713:Jancis Robinson:
607:is also known as
593:liqueur de tirage
226:Zygosaccharomyces
216:Metschnikowiaceae
2517:
2487:
2486:
2485:
2478:
2461:
2460:
2217:
2210:
2203:
2194:
2193:
2175:
2174:
1931:
1924:
1917:
1908:
1907:
1883:
1882:
1798:Proteins in wine
1465:GrĂĽner Veltliner
1413:
1412:
1168:
1161:
1154:
1145:
1144:
1126:
1125:
1119:
1118:
1116:
1114:
1099:
1093:
1092:
1090:
1089:
1080:. Archived from
1074:
1068:
1053:
1047:
1032:
1026:
1011:
1005:
990:
984:
977:
971:
956:
950:
943:
937:
930:
924:
909:
903:
898:"fermentation."
896:
890:
875:
864:
849:
843:
835:
829:
814:
808:
800:
794:
793:, 15 March 2017.
787:
781:
774:
768:
753:
747:
732:
726:
711:
705:
690:
394:hydrogen sulfide
342:volatile acidity
30:The process of
2525:
2524:
2520:
2519:
2518:
2516:
2515:
2514:
2495:
2494:
2493:
2483:
2481:
2473:
2471:
2466:
2463:Wine portal
2455:
2448:
2439:History of wine
2397:
2381:
2353:
2305:
2287:
2268:Deacidification
2254:
2226:
2221:
2191:
2186:
2185:
2180:
2177:Wine portal
2169:
2162:
2153:History of wine
2111:
2095:
2067:
2019:
2001:
1982:Deacidification
1968:
1940:
1935:
1905:
1900:
1885:Wine portal
1877:
1868:
1807:
1769:
1674:
1664:
1637:
1524:
1505:Sauvignon blanc
1440:Cayetana blanca
1408:
1406:grape varieties
1399:
1292:
1220:
1177:
1172:
1137:
1123:
1122:
1112:
1110:
1101:
1100:
1096:
1087:
1085:
1076:
1075:
1071:
1054:
1050:
1033:
1029:
1012:
1008:
991:
987:
978:
974:
957:
953:
944:
940:
931:
927:
910:
906:
897:
893:
876:
867:
850:
846:
836:
832:
815:
811:
801:
797:
788:
784:
775:
771:
754:
750:
733:
729:
712:
708:
691:
687:
682:
674:Co-fermentation
670:
654:Oenococcus oeni
626:
616:matter to form
603:The process of
601:
577:
561:
534:
530:
496:
472:
469:Sauvignon blanc
354:
183:
177:
120:
118:History of wine
114:
106:sparkling wines
96:and inside the
66:present in the
17:
12:
11:
5:
2523:
2513:
2512:
2507:
2492:
2491:
2468:
2467:
2453:
2450:
2449:
2447:
2446:
2441:
2436:
2431:
2426:
2421:
2416:
2411:
2405:
2403:
2399:
2398:
2396:
2395:
2389:
2387:
2383:
2382:
2380:
2379:
2374:
2369:
2363:
2361:
2355:
2354:
2352:
2351:
2346:
2341:
2336:
2331:
2329:Sugars in wine
2326:
2321:
2315:
2313:
2307:
2306:
2304:
2303:
2297:
2295:
2289:
2288:
2286:
2285:
2280:
2278:Chaptalization
2275:
2270:
2264:
2262:
2256:
2255:
2253:
2252:
2247:
2242:
2236:
2234:
2228:
2227:
2220:
2219:
2212:
2205:
2197:
2188:
2187:
2182:
2181:
2167:
2164:
2163:
2161:
2160:
2155:
2150:
2145:
2140:
2135:
2130:
2125:
2119:
2117:
2113:
2112:
2110:
2109:
2103:
2101:
2097:
2096:
2094:
2093:
2088:
2083:
2077:
2075:
2069:
2068:
2066:
2065:
2060:
2055:
2050:
2045:
2043:Sugars in wine
2040:
2035:
2029:
2027:
2021:
2020:
2018:
2017:
2011:
2009:
2003:
2002:
2000:
1999:
1994:
1992:Chaptalization
1989:
1984:
1978:
1976:
1970:
1969:
1967:
1966:
1961:
1956:
1950:
1948:
1942:
1941:
1934:
1933:
1926:
1919:
1911:
1902:
1901:
1899:
1898:
1893:
1888:
1873:
1870:
1869:
1867:
1866:
1861:
1856:
1851:
1846:
1841:
1836:
1831:
1826:
1821:
1819:Classification
1815:
1813:
1809:
1808:
1806:
1805:
1803:Sugars in wine
1800:
1795:
1790:
1785:
1779:
1777:
1775:Wine chemistry
1771:
1770:
1768:
1767:
1762:
1757:
1752:
1750:Wine dispenser
1747:
1742:
1737:
1732:
1727:
1722:
1717:
1712:
1707:
1702:
1697:
1692:
1687:
1681:
1679:
1666:
1665:
1663:
1662:
1657:
1651:
1649:
1643:
1642:
1639:
1638:
1636:
1635:
1630:
1625:
1620:
1615:
1610:
1605:
1600:
1595:
1590:
1585:
1580:
1575:
1570:
1565:
1560:
1555:
1553:Cabernet Franc
1550:
1545:
1540:
1534:
1532:
1526:
1525:
1523:
1522:
1520:Welschriesling
1517:
1512:
1507:
1502:
1497:
1492:
1487:
1482:
1477:
1475:MĂĽller-Thurgau
1472:
1467:
1462:
1457:
1452:
1447:
1442:
1437:
1432:
1427:
1421:
1419:
1410:
1401:
1400:
1398:
1397:
1396:
1395:
1390:
1385:
1380:
1375:
1366:
1365:
1364:
1363:
1358:
1353:
1348:
1343:
1338:
1327:
1326:
1321:
1316:
1311:
1306:
1300:
1298:
1294:
1293:
1291:
1290:
1289:
1288:
1278:
1273:
1272:
1271:
1261:
1260:
1259:
1254:
1249:
1244:
1242:Ancient Greece
1239:
1230:
1228:
1222:
1221:
1219:
1218:
1213:
1208:
1203:
1198:
1193:
1187:
1185:
1179:
1178:
1171:
1170:
1163:
1156:
1148:
1142:
1139:
1138:
1121:
1120:
1109:. October 2018
1094:
1069:
1057:The Wine Bible
1048:
1027:
1015:The Wine Bible
1006:
994:The Wine Bible
985:
972:
951:
938:
925:
904:
891:
865:
844:
830:
809:
795:
782:
778:Wine Spectator
769:
748:
727:
706:
684:
683:
681:
678:
677:
676:
669:
666:
625:
622:
600:
597:
576:
573:
560:
557:
549:fortified wine
537:residual sugar
532:
528:
525:sulfur dioxide
495:
492:
446:norisoprenoids
353:
350:
199:cultured yeast
195:ambient yeasts
176:
173:
113:
110:
102:the production
52:carbon dioxide
15:
9:
6:
4:
3:
2:
2522:
2511:
2508:
2506:
2503:
2502:
2500:
2490:
2480:
2479:
2476:
2465:
2464:
2459:
2451:
2445:
2442:
2440:
2437:
2435:
2432:
2430:
2427:
2425:
2422:
2420:
2417:
2415:
2412:
2410:
2407:
2406:
2404:
2400:
2394:
2391:
2390:
2388:
2384:
2378:
2375:
2373:
2370:
2368:
2365:
2364:
2362:
2360:
2356:
2350:
2347:
2345:
2342:
2340:
2337:
2335:
2332:
2330:
2327:
2325:
2322:
2320:
2317:
2316:
2314:
2312:
2308:
2302:
2299:
2298:
2296:
2294:
2290:
2284:
2281:
2279:
2276:
2274:
2271:
2269:
2266:
2265:
2263:
2261:
2257:
2251:
2248:
2246:
2243:
2241:
2238:
2237:
2235:
2233:
2229:
2225:
2218:
2213:
2211:
2206:
2204:
2199:
2198:
2195:
2179:
2178:
2173:
2165:
2159:
2156:
2154:
2151:
2149:
2146:
2144:
2141:
2139:
2136:
2134:
2131:
2129:
2126:
2124:
2121:
2120:
2118:
2114:
2108:
2105:
2104:
2102:
2098:
2092:
2089:
2087:
2084:
2082:
2079:
2078:
2076:
2074:
2070:
2064:
2061:
2059:
2056:
2054:
2051:
2049:
2046:
2044:
2041:
2039:
2036:
2034:
2031:
2030:
2028:
2026:
2022:
2016:
2013:
2012:
2010:
2008:
2004:
1998:
1995:
1993:
1990:
1988:
1985:
1983:
1980:
1979:
1977:
1975:
1971:
1965:
1962:
1960:
1957:
1955:
1952:
1951:
1949:
1947:
1943:
1939:
1932:
1927:
1925:
1920:
1918:
1913:
1912:
1909:
1897:
1894:
1892:
1889:
1887:
1886:
1881:
1875:
1874:
1871:
1865:
1862:
1860:
1857:
1855:
1852:
1850:
1847:
1845:
1842:
1840:
1837:
1835:
1832:
1830:
1827:
1825:
1822:
1820:
1817:
1816:
1814:
1810:
1804:
1801:
1799:
1796:
1794:
1791:
1789:
1788:Acids in wine
1786:
1784:
1783:Aroma of wine
1781:
1780:
1778:
1776:
1772:
1766:
1763:
1761:
1758:
1756:
1753:
1751:
1748:
1746:
1743:
1741:
1738:
1736:
1733:
1731:
1728:
1726:
1723:
1721:
1718:
1716:
1713:
1711:
1708:
1706:
1703:
1701:
1698:
1696:
1693:
1691:
1688:
1686:
1683:
1682:
1680:
1678:
1672:
1667:
1661:
1658:
1656:
1653:
1652:
1650:
1648:
1647:Major regions
1644:
1634:
1631:
1629:
1626:
1624:
1621:
1619:
1616:
1614:
1611:
1609:
1606:
1604:
1603:Montepulciano
1601:
1599:
1596:
1594:
1591:
1589:
1586:
1584:
1581:
1579:
1576:
1574:
1571:
1569:
1566:
1564:
1561:
1559:
1556:
1554:
1551:
1549:
1546:
1544:
1541:
1539:
1536:
1535:
1533:
1531:
1527:
1521:
1518:
1516:
1513:
1511:
1508:
1506:
1503:
1501:
1498:
1496:
1493:
1491:
1488:
1486:
1483:
1481:
1478:
1476:
1473:
1471:
1468:
1466:
1463:
1461:
1458:
1456:
1453:
1451:
1448:
1446:
1443:
1441:
1438:
1436:
1433:
1431:
1428:
1426:
1423:
1422:
1420:
1418:
1414:
1411:
1407:
1402:
1394:
1391:
1389:
1386:
1384:
1381:
1379:
1376:
1374:
1371:
1370:
1368:
1367:
1362:
1359:
1357:
1354:
1352:
1349:
1347:
1344:
1342:
1339:
1337:
1334:
1333:
1332:
1329:
1328:
1325:
1322:
1320:
1317:
1315:
1312:
1310:
1307:
1305:
1302:
1301:
1299:
1295:
1287:
1284:
1283:
1282:
1279:
1277:
1274:
1270:
1267:
1266:
1265:
1262:
1258:
1255:
1253:
1250:
1248:
1245:
1243:
1240:
1238:
1235:
1234:
1232:
1231:
1229:
1227:
1223:
1217:
1214:
1212:
1209:
1207:
1204:
1202:
1199:
1197:
1194:
1192:
1189:
1188:
1186:
1184:
1180:
1176:
1169:
1164:
1162:
1157:
1155:
1150:
1149:
1146:
1140:
1136:
1132:
1127:
1108:
1104:
1098:
1084:on 2012-03-16
1083:
1079:
1073:
1066:
1062:
1058:
1052:
1045:
1041:
1037:
1031:
1024:
1020:
1016:
1010:
1003:
999:
995:
989:
982:
976:
969:
965:
961:
955:
948:
942:
935:
929:
922:
918:
914:
908:
901:
895:
888:
884:
880:
874:
872:
870:
862:
858:
854:
848:
841:
834:
827:
823:
819:
813:
806:
799:
792:
786:
779:
773:
766:
762:
758:
752:
745:
741:
737:
731:
724:
720:
716:
710:
703:
699:
695:
689:
685:
675:
672:
671:
665:
663:
659:
655:
651:
648:strain ML01 (
647:
643:
639:
635:
631:
621:
619:
614:
610:
606:
596:
594:
590:
586:
582:
572:
565:
556:
552:
550:
546:
542:
538:
526:
521:
519:
513:
510:
500:
491:
487:
485:
481:
477:
476:
475:Brettanomyces
470:
466:
462:
457:
455:
451:
447:
443:
439:
435:
432:derivatives,
431:
427:
423:
419:
415:
411:
410:succinic acid
407:
403:
399:
395:
391:
387:
383:
379:
378:ethyl acetate
375:
371:
367:
366:aroma of wine
363:
359:
349:
347:
343:
339:
335:
331:
327:
323:
319:
315:
311:
302:
298:
296:
292:
287:
283:
279:
275:
271:
267:
263:
259:
254:
252:
248:
244:
240:
239:
234:
233:
228:
227:
222:
221:
217:
213:
209:
204:
200:
196:
187:
182:
172:
170:
166:
162:
158:
154:
153:Gustav Embden
150:
145:
144:Louis Pasteur
141:
137:
134:
130:
126:
119:
109:
107:
103:
100:itself as in
99:
95:
91:
87:
86:
81:
77:
73:
69:
65:
61:
57:
53:
49:
45:
41:
37:
33:
26:
21:
2454:
2311:Fermentation
2310:
2168:
2025:Fermentation
2024:
1876:
1859:Wine tasting
1480:Muscat blanc
1450:Chenin blanc
1247:Ancient Rome
1111:. Retrieved
1106:
1097:
1086:. Retrieved
1082:the original
1072:
1056:
1055:K. MacNeil:
1051:
1035:
1030:
1014:
1013:K. MacNeil:
1009:
993:
992:K. MacNeil:
988:
980:
975:
959:
954:
946:
941:
933:
928:
912:
907:
899:
894:
878:
852:
847:
839:
833:
817:
812:
804:
798:
790:
785:
777:
772:
756:
751:
735:
734:H. Johnson:
730:
714:
709:
693:
688:
661:
657:
653:
649:
645:
627:
608:
602:
592:
578:
570:
553:
541:dessert wine
522:
514:
505:
488:
473:
458:
434:monoterpenes
355:
326:acetaldehyde
307:
255:
250:
236:
230:
224:
206:
198:
194:
192:
139:
135:
121:
83:
79:
40:fermentation
31:
29:
2414:Wine bottle
2386:Other steps
2377:Wine cellar
2334:SĂĽssreserve
2128:Wine bottle
2100:Other steps
2091:Wine cellar
2048:SĂĽssreserve
1740:Wine cellar
1730:Wine bottle
1671:accessories
1669:Packaging,
1628:Tempranillo
1257:Noah's wine
1237:Phoenicians
1183:Viticulture
1113:17 November
642:lactic acid
386:fatty acids
362:amino acids
338:acetic acid
165:GOfermentor
151:pathway by
98:wine bottle
94:wine barrel
76:wine faults
36:grape juice
23:Fermenting
2510:Winemaking
2499:Categories
2293:Maceration
2283:Wine press
2273:Destemming
2224:Winemaking
2007:Maceration
1997:Wine press
1987:Destemming
1938:Winemaking
1844:Wine fraud
1839:Wine fault
1824:Oenophilia
1760:Wine label
1755:Wine glass
1720:Port tongs
1618:Sangiovese
1613:Pinot noir
1573:Douce noir
1500:Rkatsiteli
1445:Chardonnay
1435:Catarratto
1409:by acreage
1383:Biodynamic
1346:Aromatized
1135:winemaking
1088:2012-03-05
1065:1563054345
1044:1891267914
1034:D. Bird: "
1023:1563054345
1002:1563054345
968:0789208830
921:0198609906
887:0198609906
861:0198609906
826:0198609906
765:0198609906
744:0671687026
723:0789208830
702:0198609906
680:References
638:malic acid
613:Beaujolais
484:Pinot noir
465:gooseberry
450:Chardonnay
422:aliphatics
416:which can
402:mercaptans
390:fusel oils
358:metabolism
322:carboxylic
310:phosphates
274:phosphorus
179:See also:
116:See also:
60:winemaking
56:by-product
2245:Noble rot
1959:Noble rot
1849:Winemaker
1829:Sommelier
1765:Wine rack
1745:Wine cork
1735:Wine cave
1725:Screw cap
1695:Corkscrew
1660:New World
1655:Old World
1633:Zinfandel
1608:Mourvèdre
1515:Trebbiano
1455:Colombard
1356:Noble rot
1336:Fortified
1314:Sparkling
1281:New World
585:Champagne
418:hydrolyse
374:aldehydes
330:anaerobic
314:molecules
295:oxidation
2260:Pressing
1974:Pressing
1896:Glossary
1812:Industry
1705:Jug wine
1700:Decanter
1690:Box wine
1588:Isabella
1583:Grenache
1563:Carignan
1510:SĂ©millon
1495:Riesling
1490:Palomino
1233:Ancient
1216:Vineyard
1211:Veraison
1196:Oenology
1107:Ec.gc.ca
668:See also
630:bacteria
539:(like a
518:Bordeaux
480:Burgundy
442:Traminer
406:glycerol
370:volatile
282:minerals
278:vitamins
266:nitrogen
247:varietal
104:of many
90:Riesling
2444:Terroir
2402:Related
2250:Vintage
2232:Harvest
2158:Terroir
2116:Related
1964:Vintage
1946:Harvest
1891:Outline
1715:Muselet
1677:storage
1568:Cinsaut
1543:Barbera
1470:Macabeo
1430:Aligoté
1388:Organic
1378:Natural
1331:Dessert
1276:Georgia
1226:History
1206:Terroir
1201:Species
618:ethanol
454:phenols
452:), and
430:benzene
398:ketones
372:" like
334:ethanol
243:strains
232:terroir
208:Candida
175:Process
140:to boil
136:fervere
112:History
48:ethanol
2475:Portal
2409:Winery
2372:Solera
2123:Winery
2086:Solera
1710:Kvevri
1598:Merlot
1593:Malbec
1393:Kosher
1369:Other
1324:Orange
1297:Styles
1264:France
1063:
1042:
1021:
1000:
966:
919:
885:
859:
824:
763:
742:
721:
700:
545:brandy
461:thiols
438:Muscat
291:Oxygen
270:sulfur
262:carbon
220:Pichia
203:genera
129:sugars
64:oxygen
58:). In
54:(as a
44:yeasts
34:turns
2489:Drink
2359:Aging
2073:Aging
1623:Syrah
1578:Gamay
1548:Bobal
1460:Glera
1425:Airén
1417:White
1373:Table
1361:Straw
1351:Fruit
1309:White
1252:China
1131:Wines
640:into
589:cuvee
382:ester
133:Latin
1675:and
1404:Top
1319:Rosé
1175:Wine
1133:and
1115:2018
1061:ISBN
1040:ISBN
1019:ISBN
998:ISBN
964:ISBN
917:ISBN
883:ISBN
857:ISBN
822:ISBN
761:ISBN
740:ISBN
719:ISBN
698:ISBN
509:heat
482:and
440:and
400:and
356:The
346:lees
286:must
280:and
258:must
223:and
159:and
68:must
50:and
25:must
2367:Oak
2081:Oak
1530:Red
1341:Ice
1304:Red
527:(SO
444:),
428:),
426:oak
360:of
2501::
1105:.
868:^
660:.
551:.
486:.
471:.
456:.
396:,
392:,
388:,
384:,
380:,
376:,
272:,
268:,
264:,
218:,
214:,
210:,
171:.
155:,
108:.
42:,
2477::
2216:e
2209:t
2202:v
1930:e
1923:t
1916:v
1673:,
1167:e
1160:t
1153:v
1117:.
1091:.
1067:.
1046:.
1025:.
1004:.
970:.
923:.
889:.
863:.
828:.
767:.
746:.
725:.
704:.
533:2
529:2
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
