Today, the verbfermenthas a common literal meaning as well as a common figurative meaning. Its literal use, “to undergo or to cause to undergo fermentation,” relates to the process of making yogurt, beer, wine, etc. Its figurative use, “to be in a state of agitation or intense activi...
What Hath all our Ferment Wrought: Vinegar, or Wine, or Naught?Lang, Annie
Winemakers will then ferment the wine a second time, adding microbe to convert the acids in the wine into lactic acid. This is what gives wine the creamy richness. The next step is aging. The wine is put into different barrels, usually made of wood, but some winemakers also choose to us...
Wine Wind. Wine (transitive) To entertain with wine. Wine (intransitive) To drink wine. Wine The expressed juice of grapes, esp. when fermented; a beverage or liquor prepared from grapes by squeezing out their juice, and (usually) allowing it to ferment. Wine is a mocker, strong drink is...
Pay attention to texture when you taste a natural yeast wine. Because wild yeasts take longer to ferment, wines often have a more creamy, oily texture from the lees. In tasting, you might also note that wild whites are softer and smoother with less zippy acidity. Red Wines Added complexity...
(intransitive) To drink wine. Wine The expressed juice of grapes, esp. when fermented; a beverage or liquor prepared from grapes by squeezing out their juice, and (usually) allowing it to ferment. Wine is a mocker, strong drink is raging, and whosoever is deceived thereby is not wise. ...
What makes red wine "dry"? Wine is fermented grape juice. During fermentation, yeast consume the juice’s sugar and produce alcohol. Normally, wine “ferments until dry,” meaning all the sugar has been consumed. Any sugar that isn’t fermented into alcohol is called “residual sugar” or...
Referring to a wine as “dry” is one of the first descriptors most of us learn as a way to talk about wine, but “dry” is also one of the words that is misused the most often by wine drinkers. The reason the term “dry” gets misused is because we commonly use it rationally, ...
umami) and a prolonged shelf life. Fermentation — as anyone who's made sourdough knows — takes a little while longer than pickling. While some fermented foods like sauerkraut can come together within a week, others like wine or miso paste are given weeks, months, or decades to ferment. ...
it must be diluted with water so that it has a thinner texture that’s easier to drink. It’s also necessary to add yeast so that the mead can ferment. Yeast is the ingredient that makes mead alcoholic. It converts the natural sugars within the honey into alcohol. This process usually ...