Q & A
What role do ‘Volatile Phenols’ play in the wine maturing and aging process?
‘Volatile Phenols’ are lignin degradation products that are not encountered when brand new oak barrels are not heated (not toasted) during their making process.
Q & A
What role do ‘Phenolic Aldehydes’ play in the wine maturing and aging process?
Vanillin, a lignin degradation product, is the most well-known member of the Phenolic Aldehydes group. Noticeably, the more oak barrels are heated (toasted) during their making process,
Q & A
What role do ‘Lactones’ play in the wine maturing and aging process?
‘Lactones’ are responsible for the oak aromas released into a wine during the wood aging process.
Q & A
What is ‘low-input viticulture’?
The term “low-input viticulture” refers to an alternative to traditional viticulture that aims to reduce all inputs to a vineyard…
Q & A
What is a ‘Magnum’ bottle?
The term ‘Magnum’ refers to a wine bottle size that holds 1.5 litres (54 fl oz) of liquid. It is equivalent to combining the contents of two regular-sized wine bottles (75cl)…
Q & A
What is ‘Zymase’?
‘Zymase’ refers to a class of enzymes that promote the conversion of fructose and glucose into ethanol during the fermentation process.
Q & A
What is ‘Zibibbo’?
‘Zibibbo’ is the Sicilian name for Muscat of Alexandria, a white grape variety that is occasionally used to make wine…
Q & A
What is called ‘pulp’?
The pulp is the soft tissue of grape berries inside the skin which is the source of the juice of the grape…
Q & A
What is ‘Schillerwein’?
Pink wine produced in Germany’s Württemberg area from the blending of red and white wines is known as “Schillerwein”
Q & A
What is called ‘Jeropiga’?
The Portuguese word “jeropiga” refers to a grape must that has had its fermentation stopped by the addition of grape spirit…