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1. Isn't "reyeast"ing only going to work if there's still significant sugar content in the must? If so, then it's just like any other wine company importing/s

1. Isn't "reyeast"ing only going to work if there's still significant sugar content in the must? If so, then it's just like any other wine company importing/sourcing their fruit, and then adding their yeast in-house. This is VERY common practice. I vint in central california, and if a bottle of wine doesn't explicitly say "estate" on the bottle, they're sourcing their grapes from somewhere off-site (usually still in the same region, but not always. as the label gets larger, the chances increase that you're going out of the region). 2.Oak flakes vs barrels is very obvious if you know what to look for. The rounding out of flavors via microoxygenation is apparent on a bottle that's seen barrel time. This study was for beginning wine students. Of course they're going to try to pass the test with the information that had just been provided them (red==this, white==that).

belorn 9y ago
Is there a distinction between grapes, must and wine? As ingredients we could treat all of them as synonyms, but it seems unhelpful. Parent post said "perfectly good wine", which I have a hard time imagine would be regular must that is being sold as wine. Could it be that the producer take cheap wine and add additional sugar and yeast?
- stdbrouw 9y ago
  Must is grape juice (sometimes still mixed in with the peels) before or at the start of fermentation, just as wort is malty sugary water but becomes beer when yeast is added and fermentation begins. At the end of fermentation very little sugar remains, so these are definitely not interchangeable liquids. These terms have a legal definition in most places, because wine and beer is taxed heavily but grape juice is not.