Tag: Wine making

The alcohol by volume (ABV) for brut champagne typically falls between 11% and 13%, with the average hovering around 12%. While this is a consistent range, the exact percentage can be influenced by the winemaking process and the grape harvest.

Scientific analysis reveals that port wine contains a complex composition of sugars, primarily fructose and glucose. This happens because port is a fortified wine, meaning a grape spirit is added during fermentation to stop the yeast from converting all the natural grape sugars into alcohol. Consequently, does port contain fructose? Yes, and in significant quantities due to this process.

Sulphites have been used for centuries, with the ancient Greeks employing sulfur dioxide to fumigate houses and sanitize wine vessels. So what exactly are sulphites? They are a group of sulfur-based substances used as preservatives and antioxidants to prevent microbial growth, preserve color, and extend the shelf life of many foods and drinks.

According to the U.S. Food and Drug Administration (FDA), sodium metabisulfite is generally recognized as safe (GRAS) for most uses, but with specific exceptions, particularly in fresh foods. The question, 'is sodium metabisulfite good for health?' thus depends heavily on individual sensitivity and proper usage.

Stressed yeast can produce off-flavors, which shows the importance of proper nourishment. What can be used as a natural yeast nutrient to ensure a clean and robust fermentation without commercial additives? The answer is simple, organic sources you may already have on hand.

Globally, dry wines are a burgeoning category, and a key factor in their popularity is their minimal sugar content. To understand what makes a wine low in sugar, one must look at the science of winemaking, specifically the critical process of fermentation and the choices made by the vintner along the way.

According to the U.S. legal definition, wine is any fermented beverage with an alcohol content between 8% and 14%. This means that yes, cherry wine does have alcohol in it, just like its grape-based cousins.

Did you know that immature grapes have very high acid levels, which naturally drop as they ripen? Understanding this process is key to knowing how can I reduce grape acidity, whether for a harvest, a culinary recipe, or winemaking.

While the term 'yellow wine' can refer to different beverages globally, two of the most prominent examples, French Vin Jaune and Chinese Huangjiu, are made from entirely different ingredients. This divergence highlights the rich diversity of winemaking traditions and the unique cultural context that shapes each beverage's character.

Typically, wine is more acidic than beer, with average pH levels for wine falling between 3.0 and 4.0, while beer generally has a higher pH of 4.0 to 5.0. This fundamental difference is shaped by the ingredients and distinct fermentation processes used to create these popular alcoholic beverages.