The natural sour taste of grapes. It is the main component of wine structure and a mouth-watering factor. Astringent taste and tannin degree

Because of the strong tannins in red wine, the taste is rough and dry.

Balance, balance

Comprehensive ingredients (including acid, alcohol, tannin, etc. ) will not stand out slightly after being balanced in wine.

Bentonite, swelling rock

Neutral and powdery clay is used to solidify the protein emitted by wine, which makes the wine taste more stable and the color clearer.

Character, character

Used to describe the characteristics of wine, usually related to some special wine varieties.

The smell of wine has gone bad because of the decay of cork.

It is used to describe the deterioration of wine due to TCA (trichlorophenol), a chemical found in cork. Deteriorated wine is harmless to the body, but it smells musty.

Dry wine

Used to describe wine without sweetness, usually the residual sugar content will not exceed 4 grams per liter.

ferment

The fermentation of grape natural sugar into alcohol and carbon dioxide, in which yeast is sometimes added to increase the alcohol content.

Filter, filter

Before the wine is bottled, it needs to be purified by filtration, and yeast cells and other impurities will be removed at this time.

Clarify, clarify the refining process

Protein (such as egg white) will be added to the wine to eliminate excess yeast. The refining process can consolidate tannins and help to remove suspended solids, thus improving the clarity of wine. The refined quality will attach impurities and precipitate at the bottom of the barrel.

Completion, the last aftertaste

When swallowing wine, the mouth still has a sense of touch and the taste is lasting.

Free running, free flowing

Clear wine that automatically flows out of a wine jar before the grape juice or wine is squeezed.

Fruit flavor, fruit flavor

The fruit aroma and taste of tender wine are quite obvious. If the wine feels "sweet" but is actually "spicy" (without adding more sugar), that is the real fruity taste.

Inoculation seed injection method

Yeast is injected to ferment the grape juice.

gelatin

An especially pure protein extracted from the gall bladder of sturgeon and other freshwater fish has been used for centuries to clarify wine.

Distiller's grains

Solid 1 includes consumed yeast cells, pulp and stone, and residual mass obtained during fermentation and wine making.

Impregnation and separation

In the fermentation process, grape skins release the essence of fragrance, color, taste and tannin when rubbed.

Lactic acid fermentation

Bacterial fermentation process, in which green malic acid is converted into lactic acid and carbon dioxide, making wine rich and supple.

Grape Juice

Unfermented grape juice is produced when grapes are removed, ground and squeezed.

Odor, odor

Moldy fruit smell, different kinds of smells, unqualified or expired bottled wine.

oxidate

The wine went bad because of exposure to the air.

Pneumatic press, air extrusion plate

The horizontal extrusion plate is equipped with inflatable bubbles to gently squeeze out grape juice and flow into the rotating vat.

Pumping and circulating rotation

The fermented grape juice circulates and rotates, so that there is more friction between grape skins.

Put it on the shelf.

The process of removing residues (dregs and waste yeast cells) from wine.

Residual sugar

Natural sugar left in wine after fermentation. It is usually calculated by the percentage of sugar content per gram per liter of wine. If the residual sugar in wine is less than 4 bar, it is called dry wine.

sulfite

Fungicides and antioxidants are used to protect grape juice and wine. In vineyards, sulfite is used to clean utensils and disinfect, to prevent liquid oxygen from replacing wine, and to prevent bacteria from leaking out of wine bottles (when they are put into bottles). Sulfite is a natural by-product (SO2) produced during fermentation.

Sur Lie

After fermentation, the sediment of wine makes the taste of wine richer.

Tannin

The mixture of grape skin and grape core forms the color and structure of red wine. If it is not handled properly, it will make the taste of wine dry and turbid.

Yeast, yeast

Single cell tissue converts sugar into alcohol during brewing.