Pump over is a winemaking technique used during fermentation to circulate juice from the bottom of a fermenter over the cap of grape skins that forms at the top. This process enhances color, flavour, and tannin extraction from the skins, improves fermentation by introducing oxygen, and prevents the growth of […]
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Punch down is a technique in winemaking where the cap of grape skins that rises to the top of the fermenting must is physically pushed back down into the juice. This action helps to extract color, tannins, and flavours from the skins, ensures even fermentation, and minimizes the risk of […]
Pyrazines are chemical compounds responsible for the vegetal or herbaceous aromas in some wines, notably those made from Cabernet Sauvignon, Merlot, and Sauvignon Blanc. These aromas can include bell pepper, grass, or green bean, depending on the wine’s concentration of pyrazines. The presence of pyrazines is influenced by grape variety, […]
Qualitätswein is a German quality wine classification that denotes wines of higher quality than table wine, made from approved grape varieties grown in specific regions. These wines must pass a sensory examination and meet minimum must weight (sugar content) standards. Qualitätswein indicates a level of quality assurance for German wines.
Qualitätswein bestimmter Anbaugebiete (QbA) translates to “quality wine from a specific region” in German. It is a classification for German wines that meet quality standards, including grape ripeness and origin from one of the designated wine-growing regions. QbA wines may undergo slight chaptalization to increase alcohol content.
Quercetin is a flavonoid compound found in wine, particularly red wine, known for its antioxidant properties. It contributes to the wine’s color and potential health benefits, including anti-inflammatory and heart health effects. The concentration of quercetin in wine can vary based on grape variety, winemaking practices, and aging.
Racking is the process of transferring wine from one container to another, leaving sediment behind. This clarifies the wine and can aid in its maturation by reducing exposure to lees (dead yeast cells and other particles). Racking can also introduce a small amount of oxygen, which may help in the […]
Ramato is an Italian term for a style of wine made from Pinot Grigio grapes, where the skins are left in contact with the juice for a period, imparting a coppery hue to the wine. This technique gives the wine more depth and complexity than traditional white winemaking methods for […]
Rebula, known as Ribolla Gialla in Italy, is a white grape variety primarily grown in the Friuli-Venezia Giulia region of Italy and Slovenia. It produces high-acid wines with citrus and stone fruit flavours, often with a mineral edge. Rebula wines can range from fresh and light to complex and age-worthy, […]
Reductive winemaking is a method that minimizes the wine’s exposure to oxygen, preserving its fruitiness and freshness. This technique often involves the use of inert gases during winemaking processes and can result in wines with reduced aromas if not managed correctly. Reductive winemaking contrasts with oxidative methods, which embrace controlled […]