Potassium bitartrate, also known as cream of tartar, is a byproduct of winemaking found in grape juice and wine. It can form crystals at the bottom of wine bottles or on corks, especially in wines stored at cold temperatures. These tartrate crystals are harmless and do not affect the quality […]
Wine Making Component
Slovenian oak is wood from oak trees grown in Slovenia, used for making wine barrels. Wines aged in Slovenian oak can exhibit subtle flavours and aromas, including spice and vanilla, providing a different character compared to French or American oak. It is valued for its ability to impart nuanced, elegant […]
Yeast is a microorganism essential for winemaking, converting the sugars in grape juice into alcohol and carbon dioxide through fermentation. Yeast selection can influence the wine’s flavour, aroma, and texture, with both wild and cultured yeasts used in winemaking.
Bentonite is a type of clay used in winemaking as a clarifying agent. It’s added to wine to remove proteins that can cause haziness, thus ensuring the wine remains clear when chilled or aged. Bentonite works by binding to the proteins, forming larger particles that are easier to remove. This […]
Gypsum (calcium sulfate) is used in winemaking primarily for water treatment in the form of gypsum powder. It can help to adjust the water profile used in winemaking, impacting acidity and the effectiveness of fermentation. While not directly added to wine, its use in preparing winemaking water can subtly influence […]
Indigenous yeast refers to the wild yeast naturally present in the vineyard and on the grapes’ skins, used in fermenting wine without introducing commercial yeast strains. Wines made with indigenous yeast can express a greater sense of terroir and complexity, as they reflect the unique yeast population of their environment. […]
Inert gas, such as nitrogen or argon, is used in winemaking to protect wine from oxidation. These gases are heavier than air and create a protective layer over the wine in tanks, barrels, or bottles, preventing contact with oxygen. This technique helps preserve the wine’s freshness, flavour, and color throughout […]
Lees refers to the sediment that settles at the bottom of the fermenting vessel after yeast has completed the fermentation process. Consisting of dead yeast cells and other solids, lees can be left in contact with the wine during aging to add complexity, body, and flavour through a process called […]
Must is the fresh grape juice obtained after crushing and pressing grapes, containing skins, seeds, and stems in the case of red wine production. It is the raw material for winemaking, undergoing fermentation to become wine. Must’s composition, including its sugar, acid, and tannin content, is crucial for determining the […]
Neutral oak refers to barrels that have been used several times for aging wine and no longer impart significant oak flavours or tannins to the wine. These barrels provide the benefits of oxygenation without adding the strong vanilla, toast, or wood notes characteristic of new oak, allowing the wine’s fruit […]