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Raisin wines are sometimes made from grapes that have been left on the vine in the sun to concentrate their sugar. The result is similar to that of the ice wine process, but is a much older process and suitable for warm climates.
130:
workers to go through the vineyards several times between
October and November to hand-pick the full rotted grapes. In some occasions, the usable grapes from a single vine may only produce enough juice for a single glass.
109:
that affects many wine grapes and causes them to shrivel into moldy raisins. The fungus responds to the humidity and warmth in the climate and attacks the grapes. As the mold penetrates the skin its spores begin to
118:
becomes more concentrated and the botrytis begins to alter the acidity within the grape. Typically botrytis infection begins to take place in late
September and can last till late October. In some years
83:, is a mold that causes grapes to lose nearly all of their water content. Wines made from botrytis-affected grapes are generally very sweet.
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The infection rate of botrytis is sporadic with vines and bunches achieving full rottenness at different times. This requires
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grapes. Semillon is preferred due to the grape's thin skin and susceptibility to the botrytis which gives the grape a high
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for two to three years before it is bottled where it will continue aging. A Sauterne from a reputable estate can
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classification, there are four levels of late harvest wines, roughly ranging from dry to very sweet:
279:, the wine is aged in partially filled barrels with a film of yeast on top and stored underground in
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content. These wines are noted for the balance that complements the honeyed sweetness.
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may occur leaving tiny amount of sweet liquor like juice within the grape.
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Ice wines are popular in the cold northernly wine regions of
Germany and
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for over 30 years though they normally hit their peak 10 years after the
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grapes are the primary grapes used in this wine. In a manner similar to
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prolongs the fermentation time which can last up to a year. When the
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where the grapes can freeze on the vine. As the grapes are
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at levels between 8 and 12% and alcohol levels around 14%.
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67:. Late harvest grapes are often more similar to
40:A late harvest Semillon from Washington State.
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209:After fermentation, the wine is placed in an
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460:pg 273-274 Abbeville Press Publisher 2003
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725:Clarification and stabilization of wine
164:. They are made from botrytis infected
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190:where the high sugar concentration of
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511:pg 89 Abbeville Press Publisher 2003
202:, the fermentation stops leaving the
59:is usually an indication of a sweet
480:pg 522-523 Workman Publishing 2001
24:
25:
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325:("selected berries harvest") and
243:Tokaji wines are produced in the
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183:, the juice is transferred into
440:pg 139 Workman Publishing 2001
420:pg 138 Workman Publishing 2001
397:pg 137 Workman Publishing 2001
309:at time of harvest. Within the
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13:
1:
751:Glossary of viticulture terms
509:Jancis Robinson's Wine Course
458:Jancis Robinson's Wine Course
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756:Glossary of winemaking terms
198:level kills off all present
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7:
10:
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676:Yeast assimilable nitrogen
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311:Qualitätswein mit Prädikat
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766:History of the wine press
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656:Sparkling wine production
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347:Grapes frozen on the vine
287:German late harvest wines
761:Wine tasting descriptors
95:Botrytis affected grapes
651:Malolactic fermentation
63:, such as late harvest
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321:("selected harvest"),
240:
152:, are produced in the
105:Botrytis cinerea is a
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41:
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307:ripeness of the grape
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225:Tokaji/Tokaj/Tokajské
94:
39:
327:Trockenbeerenauslese
681:Yeast in winemaking
633:Carbonic maceration
259:were produced. The
239:Tokaji wine cellars
55:longer than usual.
18:Late harvest (wine)
671:Traditional method
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317:("late harvest"),
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156:region (including
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47:is wine made from
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572:Late harvest wine
305:according to the
45:Late harvest wine
16:(Redirected from
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815:Wine terminology
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498:itsmywine.com.au
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141:Sauternes (wine)
75:Botrytis cinerea
32:Vendange tardive
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170:Sauvignon blanc
150:Château d'Yquem
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27:Variety of wine
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478:The Wine Bible
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438:The Wine Bible
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418:The Wine Bible
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395:The Wine Bible
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367:Main article:
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337:Main article:
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291:Main article:
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229:Main article:
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204:residual sugar
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820:Dessert wine
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643:Fermentation
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508:
507:J. Robinson
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456:J. Robinson
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301:, wines are
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281:wine caverns
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211:aging barrel
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188:wine barrels
181:fermentation
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125:
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78:
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61:dessert wine
57:Late harvest
56:
51:left on the
44:
43:
746:Wine bottle
718:Other steps
709:Wine cellar
666:SĂĽssreserve
476:K. MacNeil
436:K. MacNeil
416:K. MacNeil
393:K. MacNeil
369:Raisin wine
363:Raisin wine
293:German wine
247:regions of
160:) south of
121:desiccation
809:Categories
625:Maceration
615:Wine press
605:Destemming
556:Winemaking
378:References
303:classified
269:Hárslevelű
215:bottle age
148:, such as
30:See also:
577:Noble rot
263:, Yellow
154:Sauternes
146:Sauternes
135:Sauternes
112:germinate
101:Noble rot
87:Noble rot
80:noble rot
592:Pressing
339:Ice wine
315:Spätlese
273:Lipovina
257:Rheingau
253:Slovakia
166:Semillon
162:Bordeaux
65:Riesling
776:Terroir
734:Related
582:Vintage
564:Harvest
357:pressed
333:Icewine
319:Auslese
299:Germany
261:Furmint
249:Hungary
219:vintage
196:alcohol
179:During
128:harvest
69:raisins
741:Winery
704:Solera
515:
484:
464:
444:
424:
401:
353:Canada
277:Sherry
267:, and
265:Muscat
231:Tokaji
221:date.
158:Barsac
107:fungus
49:grapes
691:Aging
245:Tokaj
200:yeast
174:sugar
116:sugar
77:, or
513:ISBN
482:ISBN
462:ISBN
442:ISBN
422:ISBN
399:ISBN
251:and
192:must
168:and
53:vine
699:Oak
297:In
185:oak
811::
409:^
386:^
283:.
548:e
541:t
534:v
271:/
20:)
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