Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker or vintner is a person engaged in winemaking. They are generally employed by Négociants, who are also called wine merchants/traders, were the dominant force in the wine trade until the last 25 years for various reasons. This glossary of winemaking terms lists some of terms and definitions involved in making wine, . Bottle shock: Also known as bottle-sickness, a temporary condition of wine characterized by muted or disjointed fruit flavors. It often occurs .
Nowadays, most wine makers perform this mechanically. Mechanical presses stomp or trod the grapes into what is called must. Must is simply. They 'only grow grapes but don't turn them into wine. They sell their grapes production to wineries, and are generally called vine growers. Botrytis growth concentrates both the sugar and acid inside grapes by making them shrivel and dry up — without spoiling the juice! Botrytis is called “noble rot” .
As a natural process, the frosty-looking skin of the grape, called "bloom," catches the airborne yeast and enzymes that ferment the juice of the grape into wine. Also known as bottle-sickness, a temporary condition of wine characterized by . Winemaking organization that is jointly owned by a number of growers who. Of the grape genus Vitis, one species, V. vinifera (often erroneously called the Following the voyages of Columbus, grape culture and wine making were. Sulfur dioxide, SO2, is the most widely used winemaking antioxidant. The material that settles out to the bottom of the container is called the “lees.” Cuvée.