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Still wine

On sensory examination of wines, Lachman was a master. He abhorred still wines of excess carbon dioxide. He writes of first, second, and third tastes. (But some of these are surely odors, not tastes.) Blending is considered the most difficult branch of the handling of wines. It should, he says, be assisted by chemical analysis. The judge must be in condition. He should be able to detect any blemish, and tell whether a wine has been corrected by use of lime, chalk, or salt. This tells us a good deal about the poor quality of wines of the period, as does Bioletti s letter (12). [Pg.19]

J The very small consumption of sparkling wine is included in still wine totals 1909-1913. [Pg.25]

In 1979, there were thirty wineries in California producing sparkling wine. The annual sales of sparkling wine from these wineries ranges from less than 2000 to over 4,000,000 cases per year. A few of the wineries make only sparkling wine but most produce still wines as well. [Pg.85]

Briefly, the traditional process consists of secondary fermentation of a sweetened still wine in a bottle, removal of the yeast sediment from the bottle, sweetening, recorking, and sale in the same bottle. Sparkling wine made in this manner is often labeled Fermented in This Bottle. In the transfer system, secondary fermentation is in the bottle, the fermented sparkling wine is transferred under pressure to a tank, filtered into a second tank, sweetened, and rebottled under counterpressure. These wines may... [Pg.86]

Solubility. The quantity of C02 in beverages also is expressed in other terms than gas volumes. For still wines, the Federal government states the maximum quantity of C02 gas that may be present in g/100 mL (0.392). Sev-... [Pg.88]

The nature of the still wine from which sparkling wine is made is an important, perhaps the most important, element in the quality of the final product. The character of the wine is based on the quality and degree of ripeness of the grapes selected and on the winemaking procedure. [Pg.91]

The production of wine for sparkling wine is similar to that for table wines. In fact, most wineries do not make wine specifically for sparkling wine but select the most appropriate wines from their still wine inventories. [Pg.92]

Winery A. This winery is a small producer with an annual production of approximately 25,000 cases. The still wine for the cuvee is made from about 25 percent grapes grown in their own vineyards, with the balance... [Pg.105]

Winery B. The second winery is the largest traditional method sparkling wine producer in California, with an annual production of over 360,000 cases. It produces about ten different sparkling wines in sizes 375 mL, 750 mL, and 1.5 L. It has a special shaped bottle (private mold) in the 750-mL size. This winery grows many of its grapes and also purchases grapes and wine from others. Still wines and brandy also are marketed by this company. [Pg.106]

Beverages still wines, carbonated and noncarbonated beverages, fruit drinks, low- 0.02-0.10 calorie drinks... [Pg.326]

A sparkling wine is a wine obtained by secondary fermentation of a still wine, called a base wine. When the bottle is uncorked, the sparkling wine gives off carbon dioxide that is exclusively produced by this fermentation (endogenous). [Pg.61]

Wine consumption.—Statistics on wine are divided into two classifications, namely, still wines, and champagne and other sparkling wines. [Pg.329]

Year Still wines Champagnes and other sparkling wines Total... [Pg.346]

The fact that the phenomenon of effervescence may be exacerbated due to a large number of microcavities in tartrate microcrystals is an additional reason for ensuring the thorough tartrate stabilization of still wine intended for sparkling wine production. Treatment parameters at this stage must take into account the destabilizing... [Pg.25]

In view of the very small quantities of free ethanal present in still wine, their acetal content is practically zero. Only wines with a high ethanal content have a significant concentration of acetal. Sherry, with an ethanol concentration on the order of 280 mg/1, contains 45-60 mg/1, while the concentration in Vin Jaune from the Jura may be as high as 150 mg/1. [Pg.63]

The normal oxidation-reduction potential Eq of this redox couple in relation to the hydrogen electrode is 771 mV. The oxidation-reduction potential of still wines, even when young, is often much lower, around 500 mV. This value explains why iron is present in both ferrous and ferric forms. If all the iron in wine were in ion form, the potential would be higher. It is obvious that much of the iron is involved in complexes, and is thus more difficult to identify. [Pg.96]

Lead-tin capsules are also a source of lead in wine. Jaulmes et al. attracted attention to this source of contamination as early as 1960. Capsules for still wines used to be made of lead covered with a thin layer of tin. Although the permeability of corks is minimal, there may be a slight leakage of wine that oxidizes to form acetic acid. This can erode the capsule, producing lead acetate. Contamination occurs mainly when the wine is poured. One study showed that the first glass poured from a bottle could contain up to 20 mg/1 of lead. Lead capsules have since been banned. [Pg.107]

A polemic has developed in Russia on the formation and importance of the carbonic acid ester diethylpyrocarbonate in sparkling wines. Parfent ev and Kovalenko (1951, 1952) refuted Rosenfeld s (1952) concept that diethylcarbonate is only condensed carbon dioxide in alcohol. They note that it has been synthesized and its physical properties determined. Kozenko (1952) reported the amount of carbonic acid ester to be 0 in musts and to increase during fermentation. In still wines about 9 mg. per liter were found, whereas in sparkling wines 125 mg. per liter were noted. In a bottled sparkling wine 53 mg. were reported before opening, 42 mg. at 18 days after opening, 32 at 60 days, and 26 at 90 days after opening. The subject is, however, by no means settled see, for example, Merzhanian (1951, 1952). [Pg.434]


See other pages where Still wine is mentioned: [Pg.887]    [Pg.4]    [Pg.1122]    [Pg.137]    [Pg.25]    [Pg.85]    [Pg.91]    [Pg.109]    [Pg.111]    [Pg.112]    [Pg.117]    [Pg.119]    [Pg.120]    [Pg.200]    [Pg.221]    [Pg.64]    [Pg.74]    [Pg.596]    [Pg.159]    [Pg.330]    [Pg.112]    [Pg.642]    [Pg.679]    [Pg.448]    [Pg.462]   
See also in sourсe #XX -- [ Pg.85 ]




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Still wine, definition

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