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Biodynamic wines are wines made employing the biodynamic methods both to grow the fruit and during the post-harvest processing. Biodynamic wine production uses organic farming methods (e.g., employing compost as fertilizer and avoiding most pesticides) while also employing soil supplements prepared according to Rudolf Steiner's formulas, following a planting calendar that depends upon ...
Winemaking. Wine grapes from the Guadalupe Valley in Ensenada, Baja California, Mexico. Winemaking, wine-making, 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 process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product ). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at ...
Saccharomyces cerevisiae ( / ˌsɛrəˈvɪsi.iː /) ( brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes.
Wine is an alcoholic drink made from fermented fruit. Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification. Even so, wine can be made from a variety of fruit ...
Cymatics (from Ancient Greek: κῦμα, romanized : kŷma, lit. 'wave') is a subset of modal vibrational phenomena. The term was coined by Swiss physician Hans Jenny (1904–1972). Typically the surface of a plate, diaphragm, or membrane is vibrated, and regions of maximum and minimum displacement are made visible in a thin coating of ...
Calabash ( / ˈkæləbæʃ /; [ 2] Lagenaria siceraria ), also known as bottle gourd, [ 3] white-flowered gourd, [ 4] long melon, birdhouse gourd, [ 5] New Guinea bean, New Guinea butter bean, Tasmania bean, [ 6] and opo squash, is a vine grown for its fruit. It can be either harvested young to be consumed as a vegetable, or harvested mature to ...
Acetic acid is a two- carbon organic acid produced in wine during or after the fermentation period. It is the most volatile of the primary acids associated with wine and is responsible for the sour taste of vinegar. During fermentation, activity by yeast cells naturally produces a small amount of acetic acid.