| Winification (the making of wine);
the skills of the winegrower Grapes are taken quickly back to the
winery (cellar master).
Yeast cells on the fruit immidiatly
start the process of fermentation.
Grapes were crushed and the solid
matter passed into the press in the wine press hall.
The more you press, the more bitter
is the result.
Vat =Bottich, Trog, Fass (barrel)
In the old world vineries the natural
yeasts found in the cellars were responsible for fermentation.
Selected cultured yeasts.
Must is the juice of the grapes.
The cooler the fermentation the
fruitier the wine.
To restrain the fermantation (=behindern, zügeln).
Führung Warnken am 19.04.2023
Training for the taste buds: Vinothek:
Chardonnay | Frühburgunder Winzerkeller: Grauburgunder | Syrah
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