779:
26:
81:
333:
225:
362:
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.
119:
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.
98:
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
107:
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
72:, is a mold that causes grapes to lose nearly all of their water content. Wines made from botrytis-affected grapes are generally very sweet.
713:
115:
The infection rate of botrytis is sporadic with vines and bunches achieving full rottenness at different times. This requires
535:
161:
grapes. Semillon is preferred due to the grape's thin skin and susceptibility to the botrytis which gives the grape a high
142:
505:
474:
454:
434:
414:
391:
299:
202:
for two to three years before it is bottled where it will continue aging. A Sauterne from a reputable estate can
244:. Wine has been made in these regions since as early as 1650, before the botrytized wines of Sauternes and the
739:
744:
485:
664:
631:
291:
803:
754:
644:
302:
classification, there are four levels of late harvest wines, roughly ranging from dry to very sweet:
268:, the wine is aged in partially filled barrels with a film of yeast on top and stored underground in
749:
528:
103:, causing the water inside to evaporate and the grape to dehydrate. With the absence of water, the
639:
253:
808:
295:
138:
315:
348:, the frozen water crystals are eliminated leaving the highly concentrated sugar behind.
8:
669:
621:
521:
169:
659:
165:
content. These wines are noted for the balance that complements the honeyed sweetness.
613:
501:
470:
450:
430:
410:
387:
134:
129:
63:
20:
759:
580:
261:
257:
158:
146:
649:
598:
552:
345:
192:
184:
116:
104:
654:
318:("selected dried-berries harvest") with the last two levels being botrytized.
797:
778:
679:
588:
311:
199:
188:
112:
may occur leaving tiny amount of sweet liquor like juice within the grape.
49:
783:
734:
697:
357:
340:
Ice wines are popular in the cold northernly wine regions of
Germany and
281:
269:
206:
for over 30 years though they normally hit their peak 10 years after the
176:
109:
303:
264:
grapes are the primary grapes used in this wine. In a manner similar to
25:
687:
603:
593:
544:
203:
173:
565:
183:
prolongs the fermentation time which can last up to a year. When the
100:
89:
68:
80:
327:
245:
241:
154:
150:
53:
332:
764:
570:
307:
287:
249:
237:
207:
57:
224:
729:
692:
341:
265:
219:
95:
513:
233:
162:
37:
344:
where the grapes can freeze on the vine. As the grapes are
195:
at levels between 8 and 12% and alcohol levels around 14%.
180:
41:
60:, but have been naturally dehydrated while on the vine.
439:
459:
795:
401:
399:
378:
376:
56:. Late harvest grapes are often more similar to
29:A late harvest Semillon from Washington State.
529:
490:
419:
396:
373:
198:After fermentation, the wine is placed in an
275:
536:
522:
449:pg 273-274 Abbeville Press Publisher 2003
331:
223:
213:
79:
24:
714:Clarification and stabilization of wine
153:. They are made from botrytis infected
796:
179:where the high sugar concentration of
517:
500:pg 89 Abbeville Press Publisher 2003
191:, the fermentation stops leaving the
48:is usually an indication of a sweet
469:pg 522-523 Workman Publishing 2001
13:
14:
820:
314:("selected berries harvest") and
232:Tokaji wines are produced in the
777:
172:, the juice is transferred into
429:pg 139 Workman Publishing 2001
409:pg 138 Workman Publishing 2001
386:pg 137 Workman Publishing 2001
298:at time of harvest. Within the
543:
479:
351:
1:
740:Glossary of viticulture terms
498:Jancis Robinson's Wine Course
447:Jancis Robinson's Wine Course
366:
745:Glossary of winemaking terms
187:level kills off all present
123:
75:
7:
10:
825:
665:Yeast assimilable nitrogen
355:
325:
321:
300:Qualitätswein mit Prädikat
279:
217:
127:
87:
18:
773:
755:History of the wine press
722:
706:
678:
645:Sparkling wine production
630:
612:
579:
551:
336:Grapes frozen on the vine
276:German late harvest wines
750:Wine tasting descriptors
84:Botrytis affected grapes
640:Malolactic fermentation
52:, such as late harvest
337:
310:("selected harvest"),
229:
141:, are produced in the
94:Botrytis cinerea is a
85:
30:
335:
296:ripeness of the grape
227:
214:Tokaji/Tokaj/Tokajské
83:
28:
316:Trockenbeerenauslese
670:Yeast in winemaking
622:Carbonic maceration
248:were produced. The
228:Tokaji wine cellars
44:longer than usual.
660:Traditional method
338:
306:("late harvest"),
230:
145:region (including
86:
36:is wine made from
31:
791:
790:
561:Late harvest wine
294:according to the
34:Late harvest wine
816:
804:Wine terminology
782:
781:
538:
531:
524:
515:
514:
508:
494:
488:
487:itsmywine.com.au
483:
477:
463:
457:
443:
437:
423:
417:
403:
394:
380:
130:Sauternes (wine)
64:Botrytis cinerea
21:Vendange tardive
824:
823:
819:
818:
817:
815:
814:
813:
794:
793:
792:
787:
784:Wine portal
776:
769:
760:History of wine
718:
702:
674:
626:
608:
589:Deacidification
575:
547:
542:
512:
511:
495:
491:
484:
480:
464:
460:
444:
440:
424:
420:
404:
397:
381:
374:
369:
360:
354:
330:
324:
284:
278:
222:
216:
159:Sauvignon blanc
139:Château d'Yquem
132:
126:
92:
78:
23:
17:
16:Variety of wine
12:
11:
5:
822:
812:
811:
806:
789:
788:
774:
771:
770:
768:
767:
762:
757:
752:
747:
742:
737:
732:
726:
724:
720:
719:
717:
716:
710:
708:
704:
703:
701:
700:
695:
690:
684:
682:
676:
675:
673:
672:
667:
662:
657:
652:
650:Sugars in wine
647:
642:
636:
634:
628:
627:
625:
624:
618:
616:
610:
609:
607:
606:
601:
599:Chaptalization
596:
591:
585:
583:
577:
576:
574:
573:
568:
563:
557:
555:
549:
548:
541:
540:
533:
526:
518:
510:
509:
489:
478:
467:The Wine Bible
458:
438:
427:The Wine Bible
418:
407:The Wine Bible
395:
384:The Wine Bible
371:
370:
368:
365:
356:Main article:
353:
350:
326:Main article:
323:
320:
280:Main article:
277:
274:
218:Main article:
215:
212:
193:residual sugar
128:Main article:
125:
122:
88:Main article:
77:
74:
15:
9:
6:
4:
3:
2:
821:
810:
807:
805:
802:
801:
799:
786:
785:
780:
772:
766:
763:
761:
758:
756:
753:
751:
748:
746:
743:
741:
738:
736:
733:
731:
728:
727:
725:
721:
715:
712:
711:
709:
705:
699:
696:
694:
691:
689:
686:
685:
683:
681:
677:
671:
668:
666:
663:
661:
658:
656:
653:
651:
648:
646:
643:
641:
638:
637:
635:
633:
629:
623:
620:
619:
617:
615:
611:
605:
602:
600:
597:
595:
592:
590:
587:
586:
584:
582:
578:
572:
569:
567:
564:
562:
559:
558:
556:
554:
550:
546:
539:
534:
532:
527:
525:
520:
519:
516:
507:
506:0-7892-0883-0
503:
499:
493:
486:
482:
476:
475:1-56305-434-5
472:
468:
462:
456:
455:0-7892-0883-0
452:
448:
442:
436:
435:1-56305-434-5
432:
428:
422:
416:
415:1-56305-434-5
412:
408:
402:
400:
393:
392:1-56305-434-5
389:
385:
379:
377:
372:
364:
359:
349:
347:
343:
334:
329:
319:
317:
313:
312:Beerenauslese
309:
305:
301:
297:
293:
289:
283:
273:
271:
267:
263:
259:
255:
251:
247:
243:
239:
235:
226:
221:
211:
209:
205:
201:
196:
194:
190:
186:
182:
178:
175:
171:
166:
164:
160:
156:
152:
148:
144:
140:
136:
131:
121:
118:
113:
111:
106:
102:
97:
91:
82:
73:
71:
70:
65:
61:
59:
55:
51:
47:
43:
39:
35:
27:
22:
809:Dessert wine
775:
632:Fermentation
560:
497:
496:J. Robinson
492:
481:
466:
461:
446:
445:J. Robinson
441:
426:
421:
406:
383:
361:
339:
290:, wines are
285:
270:wine caverns
231:
200:aging barrel
197:
177:wine barrels
170:fermentation
167:
133:
114:
93:
67:
62:
50:dessert wine
46:Late harvest
45:
40:left on the
33:
32:
735:Wine bottle
707:Other steps
698:Wine cellar
655:SĂĽssreserve
465:K. MacNeil
425:K. MacNeil
405:K. MacNeil
382:K. MacNeil
358:Raisin wine
352:Raisin wine
282:German wine
236:regions of
149:) south of
110:desiccation
798:Categories
614:Maceration
604:Wine press
594:Destemming
545:Winemaking
367:References
292:classified
258:Hárslevelű
204:bottle age
137:, such as
19:See also:
566:Noble rot
252:, Yellow
143:Sauternes
135:Sauternes
124:Sauternes
101:germinate
90:Noble rot
76:Noble rot
69:noble rot
581:Pressing
328:Ice wine
304:Spätlese
262:Lipovina
246:Rheingau
242:Slovakia
155:Semillon
151:Bordeaux
54:Riesling
765:Terroir
723:Related
571:Vintage
553:Harvest
346:pressed
322:Icewine
308:Auslese
288:Germany
250:Furmint
238:Hungary
208:vintage
185:alcohol
168:During
117:harvest
58:raisins
730:Winery
693:Solera
504:
473:
453:
433:
413:
390:
342:Canada
266:Sherry
256:, and
254:Muscat
220:Tokaji
210:date.
147:Barsac
96:fungus
38:grapes
680:Aging
234:Tokaj
189:yeast
163:sugar
105:sugar
66:, or
502:ISBN
471:ISBN
451:ISBN
431:ISBN
411:ISBN
388:ISBN
240:and
181:must
157:and
42:vine
688:Oak
286:In
174:oak
800::
398:^
375:^
272:.
537:e
530:t
523:v
260:/
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
