양조 방법
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French Oak Barrel Aging
Aging wine in barrels made from French oak forests (Allier, Tronçais, Nevers, Vosges). French oak imparts subtle, integrated flavors of …
Bottle Aging
Continued maturation after bottling in a reductive (low-oxygen) environment. Over years, primary fruit evolves into secondary (fermentation-derived) and tertiary (bottle-age) …
Large Format Barrel (Foudre/Botti)
Aging in large oak vessels (500L-10,000L+). Unlike small barriques, large barrels impart minimal oak flavor while allowing gentle oxygenation. Traditional …
Micro-Oxygenation
Controlled introduction of tiny oxygen bubbles through a porous ceramic into tank-aged wine. Mimics the slow oxygen exchange of barrel …
Bâtonnage (Lees Stirring)
Regularly stirring lees in barrel or tank to maximize yeast-wine contact. This increases body, roundness, and creamy texture. Frequency varies …
Sur Lie Aging (Lees Contact)
Aging wine on its spent yeast cells (lees). As yeast cells break down (autolysis), they release mannoproteins and amino acids …
Amphora (Qvevri) Aging
The oldest winemaking vessel, dating to 6000 BC in Georgia. Clay amphora (called qvevri in Georgia) are buried underground for …
Concrete Egg Aging
Egg-shaped concrete vessels that promote gentle, continuous circulation of lees without stirring. The porous concrete allows micro-oxygenation similar to oak …
Stainless Steel Tank Aging
Inert vessels that preserve primary fruit character without adding flavor. Temperature-controlled stainless steel is ideal for aromatic whites (Riesling, Sauvignon …
Hungarian Oak Barrel Aging
Hungarian oak (Quercus petraea from Zemplén forests) offers a middle ground between French and American oak — more pronounced than …
American Oak Barrel Aging
American oak (Quercus alba) delivers more pronounced flavors than French oak — coconut, dill, vanilla, and sweet spice. Its wider …
Racking
Transferring wine from one vessel to another, leaving sediment (lees) behind. The simplest and oldest clarification method. Each racking aerates …
Fining
Adding a substance that bonds with unwanted particles (proteins, tannins, color compounds) and settles out. Traditional agents include egg white …
Filtration
Physical removal of particles by passing wine through a filter. Ranges from coarse pad filtration to tight sterile filtration (0.45 …
Cold Stabilization
Chilling wine to near-freezing (-4°C) for 1-2 weeks to precipitate tartrate crystals. Without this, harmless but alarming-looking crystals can form …
Settling (Débourbage)
Allowing freshly pressed juice to sit for 12-48 hours so solids settle by gravity before fermentation begins. Critical for white …
Centrifugation
High-speed spinning separates wine from solids based on density differences. Faster than settling or filtration, it processes large volumes quickly. …
Cross-Flow Filtration
Wine flows parallel to the filter membrane rather than through it, reducing clogging and preserving more wine character than conventional …
Cold Soak (Pre-Fermentation Maceration)
Crushed grapes are held at low temperature (5-10°C) for 2-5 days before fermentation begins. This extracts color, fruit flavors, and …
Semi-Carbonic Maceration
A hybrid approach where grapes at the bottom of the tank are crushed by the weight above, beginning conventional fermentation, …
Carbonic Maceration
Whole, uncrushed grape clusters are placed in a sealed tank filled with CO2. Intracellular fermentation occurs inside each berry without …
Wild Yeast Fermentation
Also called native, indigenous, or spontaneous fermentation. Uses naturally occurring yeasts from the vineyard and winery rather than commercial strains. …
Malolactic Fermentation
A secondary bacterial conversion (not true fermentation) where Oenococcus oeni bacteria convert sharp malic acid into softer lactic acid. This …
Alcoholic Fermentation
The fundamental process of winemaking: yeast converts grape sugars (glucose and fructose) into ethanol and carbon dioxide. Temperature control is …
Chapitalization
Adding sugar to grape must before fermentation to increase potential alcohol. Legal in cooler regions (Burgundy, Champagne, Germany) where grapes …
Pied de Cuve
A small starter batch of fermenting juice used to inoculate larger volumes. An alternative to commercial yeast, it cultivates wild …
Co-Fermentation
Fermenting two or more grape varieties together in the same vessel. Different from blending after fermentation, co-fermentation integrates flavors more …
Whole Cluster Fermentation
Including grape stems (rachis) during fermentation adds herbal, spicy character and structural tannins. Popularized by Burgundy producers like Domaine de …
Skin-Contact White (Orange Wine)
White grapes fermented with their skins, like red wine. This ancient technique (originating in Georgia's qvevri) produces amber-colored wines with …
Extended Maceration
Leaving wine in contact with skins and seeds for weeks or months after fermentation completes. This extracts additional tannin, color, …
Riddling (Remuage)
Gradually rotating and tilting sparkling wine bottles to collect yeast sediment in the neck for removal (disgorgement). Traditionally done by …
Disgorgement (Dégorgement)
Removing collected yeast sediment from sparkling wine after riddling. The neck is frozen in brine, the cap is removed, and …
Dosage
Adding a mixture of wine and sugar (liqueur d'expédition) after disgorgement to determine the final sweetness of sparkling wine. Brut …
Solera System
Fractional blending system used for Sherry, where wine is aged through a series of barrels (criaderas) of increasing age. Wine …
Flor Aging
Biological aging under a film of Saccharomyces yeast (flor) that forms on the surface of Fino and Manzanilla Sherry. The …
Mutage (Fortification)
Adding grape spirit to fermenting wine to stop fermentation and preserve residual sugar. The timing determines sweetness — early addition …
Appassimento (Grape Drying)
Drying harvested grapes on straw mats or in drying lofts for weeks to months, concentrating sugars, acids, and flavors. The …
Cryoextraction
Artificially freezing grapes in a cold room to simulate ice wine conditions when natural freezing doesn't occur. Frozen grapes are …
Estufagem (Madeira Heating)
Deliberately heating Madeira wine in large tanks (estufas) at 45-50°C for 3+ months, or naturally in warm attics (canteiro) for …
Saignée (Bleeding)
Drawing off a portion of juice from red grape must early in maceration to produce rosé, while concentrating the remaining …