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| Wine Making Events at Make Wine With Us in NJ - Wednesday, February 17, 2010
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Upcoming Wine Making
Events in NJ: Wine Tastings |
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Barrel Tasting
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Sunday, March 14, 2010
3:00-6:00pm
If you are making wine with us this is another opportunity to taste your wine to see how it is developing. Your first barrel tasting? then you are in for a unique and fun way of tasting wine, be sure to tell John this is your first barrel tasting when you arrive. If you are still undecided about becoming a winemaker this is the perfect time to come in to talk with other wine lovers and start the process. No reservations required, drop in anytime between the hours of 3:00 and 6:00pm.
Stop by Our Vendors Tables
Available for purchase will be a delicious assortment of "Desserts by Gail", lovely candles by Chrissy, unique wooden wine boxes by Marcelo, and Gift Certificates to Make Wine With Us.
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Corporate Events, Team Building, Party Rental of Facility
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Looking for a unique venue to hold your next party or corporate event? Why not have your event at Make Wine With Us. Call for rates and availability.
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Your Make Wine With Us Hosts
John Gizzi & Diann Greco
John, Michele & Nicholas Gizzi
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If you would like to be notified of an upcoming NJ Winemaking Event, please register and we will notify you via email. Thank you and we look forward to meeting you soon at our NJ Winemaking Facility in Wallington.
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| Home » Wine Making
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Sunday, March 14, 2010
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Wine is an alcoholic beverage made from fermented grape juice. Wines made from other fruits are always named accordingly. There are many steps in making and producing wine. First, the grapes must ripen in the vineyard until they attain suitable sugar content and acidity.The next step is fermentation. Crushed grapes are combined with special wine yeasts that will dominate over yeast that may have been acquired in the vineyard (on the grape surface, leaves, and stems) or in the winery environment (in tanks, barrels, hoses). The addition of this yeast culture ensures complete fermentation without the loss of odor and produces wine with consistent flavor quality.Followed by yeast fermentation is a second fermentation by lactic acid bacteria. This fermentation is called a malolactic fermentation and during this process, lactic acid bacteria convert malic acid to lactic acid and CO2 , which results in lowered acidity. The bacteria also change the fruit flavor of wine and add some flavor compounds from their metabolism. Wine flavors can continue to change while the wine is stored in wooden barrels, stainless steel tanks, and in glass bottles. During this development of wine, various yeasts and bacteria can be present and further modify wine flavors. Different wines benefit from longer or only short aging.
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