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the top plate in place and lower it until juice flowed from the wooden slats. As the juice flow decreased, the plate was ratcheted down again. This process continued until the press operator determined that the quality of the pressed juice or wine was below standard, or all liquids had been pressed. Since the early 1990s, modern mechanical basket presses have been revived through higher-end producers seeking to replicate the gentle pressing of the historical basket presses. Because basket presses have a relatively compact design, the press cake offers a relatively longer pathway for the juice to travel before leaving the press. It is believed by advocates of basket presses that this relatively long pathway through the grape or pomace cake serves as a filter to solids that would otherwise affect the quality of the press juice.
583:. Mechanical harvesters have the advantage of being able to cover a large area of vineyard land in a relatively short period of time, and with a minimum investment of manpower per harvested ton. A disadvantage of mechanical harvesting is the indiscriminate inclusion of foreign non-grape material in the product, especially leaf stems and leaves, but also, depending on the trellis system and grapevine canopy management, may include moldy grapes, canes, metal debris, rocks and even small animals and bird nests. Some winemakers remove leaves and loose debris from the grapevine before mechanical harvesting to avoid such material being included in the harvested fruit. In the United States mechanical harvesting is seldom used for premium winemaking because of the indiscriminate picking and increased
665:
sometimes crushed by trampling them barefoot or by the use of inexpensive small scale crushers. These can also destem at the same time. However, in larger wineries, a mechanical crusher/destemmer is used. The decision about destemming is different for red and white wine making. Generally when making white wine the fruit is only crushed, the stems are then placed in the press with the berries. The presence of stems in the mix facilitates pressing by allowing juice to flow past flattened skins. These accumulate at the edge of the press. For red winemaking, stems of the grapes are usually removed before fermentation since the stems have a relatively high tannin content; in addition to tannin they can also give the wine a vegetal aroma (due to extraction of
914:) in wine. These tartrate crystals look like grains of clear sand, and are also known as "wine crystals" or "wine diamonds". They are formed by the union of tartaric acid and potassium, and may appear to be in the wine, though they are not. During the cold stabilizing process after fermentation, the temperature of the wine is dropped to close to freezing for 1â2 weeks. This will cause the crystals to separate from the wine and stick to the sides of the holding vessel. When the wine is drained from the vessels, the tartrates are left behind. They may also form in wine bottles that have been stored under very cold conditions.
467:
536:
673:). On occasion, the winemaker may decide to leave them in if the grapes themselves contain less tannin than desired. This is more acceptable if the stems have 'ripened' and started to turn brown. If increased skin extraction is desired, a winemaker might choose to crush the grapes after destemming. Removal of stems first means no stem tannin can be extracted. In these cases the grapes pass between two rollers which squeeze the grapes enough to separate the skin and pulp, but not so much as to cause excessive shearing or tearing of the skin tissues. In some cases, notably with "delicate" red varietals such as
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591:
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810:
vinification. Typically this free-run juice is of a higher quality than the press juice. Pressed juice is typically lesser in quality due to the release and increase of total phenolic compounds, as well as browning index and the C6-alcohol levels. These compounds are responsible for the herb-like taste perceived in wine with pressed grapes. However, most wineries do use presses in order to increase their production (gallons) per ton, as pressed juice can represent between 15%-30% of the total juice volume from the grape.
1088:(France). °Bx is usually measured with a refractometer while the other methods use a hydrometer which measures specific gravity. Generally, hydrometers are a cheaper alternative. In the French BaumĂ© (Be° or Bé° for short) one Be° corresponds approximately to one percent alcohol. One Be° is equal to 1.8 °Bx, that is 1.8 grams of sugar per one hundred grams. Therefore, to achieve one percent alcohol the winemaker adds sugar at a rate of 1.8 grams per 100 ml (18 grams per liter) â a practice known as
1694:
1436:
369:) to over twenty years for wine of good structure with high levels of acid, tannin or sugar. However, only about 10% of all red and 5% of white wine will taste better after five years than it will after just one year. Depending on the quality of grape and the target wine style, some of these steps may be combined or omitted to achieve the particular goals of the winemaker. Many wines of comparable quality are produced using similar but distinctly different approaches to their production.
644:
756:. The temperature during the fermentation affects both the taste of the end product, as well as the speed of the fermentation. For red wines, the temperature is typically 22 to 25 °C, and for white wines 15 to 18 °C. For every gram of sugar that is converted, about half a gram of alcohol is produced, so to achieve a 12% alcohol concentration, the must should contain about 24% sugars. The sugar percentage of the must is calculated from the measured density, the
1333:
478:
1285:, bacterial spoilage and help protect against the damaging effects of oxygen. Additions of up to 100 mg per liter (of sulfur dioxide) can be added, but the available or free sulfur dioxide should be measured by the aspiration method and adjusted to 30 mg per liter. Available sulfur dioxide should be maintained at this level until bottling. For rose wines smaller additions should be made and the available level should be no more than 30 mg per liter.
384:(sparkling wine that is fermented in the style of champagne but is not from the Champagne region of France), an additional, "secondary" fermentation takes place inside the bottle, dissolving trapped carbon dioxide in the wine and creating the characteristic bubbles. Bottles then spend 6 months on a riddling rack before being disgorged to remove any sediment that has accrued. An expedited technique using sealed tanks to contain carbon dioxide is known as the bulk
2147:
4246:
3954:
1057:; this last test is limited to white wines. These tests may be performed throughout the making of the wine as well as prior to bottling. In response to the results of these tests, a winemaker can decide on appropriate remedial action, for example the addition of more sulfur dioxide. Sensory tests will also be performed and again in response to these a winemaker may take remedial action such as the addition of a protein to soften the taste of the wine.
1076:(TDS). Because sugar is the dominant compound in grape juice, these units are effectively a measure of sugar level. The level of sugar in the grapes determines the final alcohol content of the wine as well as indirect index of grape maturity. °Bx is measured in grams per hundred grams of solution, so 20 °Bx means that 100 grams of juice contains 20 g of dissolved compounds. There are other common measures of sugar content of grapes,
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839:
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Malolactic fermentation usually results in a reduction in the amount of total acidity of the wine. This is because malic acid has two acid radicals (-COOH) while lactic acid has only one. However, the pH should be monitored and not allowed to rise above a pH of 3.55 for whites or a pH of 3.80 for reds. pH can be reduced roughly at a rate of 0.1 units per 1 gram/litre of tartaric acid addition.
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1946:
36:
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main problems with the use of wild ferments is the failure for the fermentation to go to completion, that is some sugar remains unfermented. This can make the wine sweet when a dry wine is desired. Frequently wild ferments lead to the production of unpleasant acetic acid (vinegar) production as a by product.
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by the bacteria. Most red wines go through complete malolactic fermentation, both to lessen the acid of the wine and to remove the possibility that malolactic fermentation will occur in the bottle. White wines vary in the use of malolactic fermentation during their making. Lighter aromatic wines such
854:
With red wines, the must is pressed after primary fermentation, which separates the skins and other solid matter from the liquid. With white wine, the liquid is separated from the must before fermentation . With rose, the skins may be kept in contact for a shorter period to give color to the wine, in
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Crushing is the process when gently squeezing the berries and breaking the skins to start to liberate the contents of the berries. Destemming is the process of removing the grapes from the rachis (the stem which holds the grapes). In traditional and smaller-scale wine making, the harvested grapes are
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10 lb/cu in)) should be used to avoid bleaching red pigments and the maintenance level should be about 20 mg/L. Furthermore, small additions (say 20 mg per liter) may be made to red wine after alcoholic ferment and before malolactic ferment to overcome minor oxidation and prevent
969:
vessels with a volume of several cubic meters, oak barrels or glass demijohns (also referred to as carboys), depending on the goals of the winemakers. Unoaked wine is fermented in a barrel made of stainless steel or other material having no influence on the final taste of the wine. Depending on the
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made of wood and operated manually. Basket presses are composed of a cylinder of wooden slats on top of a fixed plate, with a moveable plate that can be forced downward (usually by a central ratcheting threaded screw). The press operator would load the grapes or pomace into the wooden cylinder, put
775:
Similar to chaptalization is amelioration. While chaptalization aims to raise final alcohol percentage through the addition of sugar, amelioration aims to raise the alcohol percentage and dilute the acidity levels through the addition of water and sugar into the grape must. This wine adjustment was
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on the grapes, often visible as a powdery appearance of the grapes. The primary, or alcoholic fermentation can be done with this natural yeast, but since this can give unpredictable results depending on the exact types of yeast that are present, cultured yeast is often added to the must. One of the
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to 2.0 Bar. Sometimes winemakers choose pressures which separate the streams of pressed juice, called making "press cuts." As the pressure increases the amount of tannin extracted from the skins into the juice increases, often rendering the pressed juice excessively tannic or harsh. Because of the
809:
is the act of applying pressure to grapes or pomace in order to separate juice or wine from grapes and grape skins. Pressing is not always a necessary act in winemaking; if grapes are crushed there is a considerable amount of juice immediately liberated (called free-run juice) that can be used for
713:
An alternative method to maceration is hot press or thermovinification. In this practice, winemakers heat up the grapes to extract the juice rather than pressing using a pressure method. The temperature and time ranges depending on the grape variety and preferences of the winemaker. In addition to
1288:
In the making of red wine, sulfur dioxide may be used at high levels (100 mg per liter) prior to ferment to assist in color stabilization. Otherwise, it is used at the end of malolactic ferment and performs the same functions as in white wine. However, small additions (say, 20 milligrams per
1132:
may deter acetic acid producing yeast. A relatively new method for removal of volatile acidity from a wine is reverse osmosis. Blending may also help â a wine with high V.A. can be filtered (to remove the microbe responsible) and blended with a low V.A. wine, so that the acetic acid level is
1119:
can also be found. Usually the test checks for these acids in a cash still, but there are other methods available such as HPLC, gas chromatography and enzymatic methods. The amount of volatile acidity found in sound grapes is negligible, because it is a by-product of microbial metabolism. Because
1004:
Malolactic fermentation can improve the taste of wine that has high levels of malic acid, because malic acid, in higher concentration, generally causes an unpleasant harsh and bitter taste sensation, whereas lactic acid is more gentle and less sour. Lactic acid is an acid found in dairy products.
1403:
1308/2013 - Establishing a common organisation of the markets in agricultural products and repealing
Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 - to appoint one or more "competent national authorities" responsible for ensuring compliance with EU
1328:
Filtration in winemaking is used to accomplish two objectives, clarification and microbial stabilization. In clarification, large particles that affect the visual appearance of the wine are removed. In microbial stabilization, organisms that affect the stability of the wine are removed therefore
1280:
Sulfur dioxide has two primary actions, firstly it is an anti microbial agent and secondly an anti oxidant. In the making of white wine it can be added prior to fermentation and immediately after alcoholic fermentation is complete. If added after alcoholic fermentation it will have the effect of
489:
The quality of the grapes determines the quality of the wine more than any other factor. Grape quality is affected by variety as well as weather during the growing season, soil minerals and acidity, time of harvest, and pruning method. The combination of these effects is often referred to as the
419:
fungus to dehydrate the grapes or allowing the grapes to raisin either on the vine or on racks or straw mats. Often in these high sugar wines, the fermentation stops naturally as the high concentration of sugar and rising concentration of ethanol retard the yeast activity. Similarly in fortified
1158:
Different batches of wine can be mixed before bottling in order to achieve the desired taste. The winemaker can correct perceived inadequacies by mixing wines from different grapes and batches that were produced under different conditions. These adjustments can be as simple as adjusting acid or
717:
Most white wines are processed without destemming or crushing and are transferred from picking bins directly to the press. This is to avoid any extraction of tannin from either the skins or grapeseeds, as well as maintaining proper juice flow through a matrix of grape clusters rather than loose
970:
desired taste, it could be fermented mainly in stainless steel to be briefly put in oak, or have the complete fermentation done in stainless steel. Oak could be added as chips used with a non-wooden barrel instead of a fully wooden barrel. This process is mainly used in cheaper wine.
616:
Central component of a mechanical destemming. Paddles above the small circular slots rotate to remove the larger chunks of stems. Grapes are pulled off the stems and fall through the holes. Some small amount of stem particles are usually desired to be kept with the grapes for tannin
432:) is added to arrest the ferment and adjust the alcohol content when the desired sugar level has been reached. In other cases, the winemaker may choose to hold back some of the sweet grape juice and add it to the wine after the fermentation is done, a technique known in Germany as
404:
to remain. This can be done by chilling the wine and adding sulphur and other allowable additives to inhibit yeast activity, or sterile filtering the wine to remove all yeast and bacteria. In the case of sweet wines, initial sugar concentrations are increased by harvesting late
718:
berries. In some circumstances winemakers choose to crush white grapes for a short period of skin contact, usually for three to 24 hours. This serves to extract flavor and tannin from the skins (the tannin being extracted to encourage protein precipitation without excessive
605:. In the United States, some grapes are picked into one- or two-ton bins for transport back to the winery. Manual harvesting has the advantage of using knowledgeable labor to not only pick the ripe clusters but also to leave behind the clusters that are not ripe or contain
1013:
as
Riesling, generally do not go through malolactic fermentation. The fuller white wines, such as barrel-fermented chardonnay, are more commonly put through malolactic fermentation. Sometimes a partial fermentation, for example, somewhere less than 50% might be employed.
302:
To start primary fermentation, yeast may be added to the must for red wine, or may occur naturally as ambient yeast on the grapes (or in the air). For white wine, yeast may be added to the juice. During this fermentation, which often takes between one and two weeks, the
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level. This method has inaccuracies associated with red wine, inefficient condensers, and excessive aspiration rate, although the results are reproducible, having an accuracy with just a 2.5â5% error, which is sufficient to control the level of sulphur dioxide in wine.
3077:
Regulation (EU) No 1308/2013 of the
European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No
294:
wines are either made from red grapes where the juice is allowed to stay in contact with the dark skins long enough to pick up a pinkish color (maceration or saignée), or (less commonly) by blending red wine with white wine. White and rosé wines extract little of the
733:
In the case of rosé wines, the fruit is crushed and the dark skins are left in contact with the juice just long enough to extract the color that the winemaker desires. The must is then pressed, and fermentation continues as if the winemaker was making a white wine.
813:
Presses act by positioning the grape skins or whole grape clusters between a rigid surface and a movable surface and slowly decrease the volume between the two surfaces. Modern presses dictate the duration and pressure at each press cycle, usually ramping from 0
1169:, reduce astringency and remove microscopic particles that could cloud the wines. The winemakers decide on which fining agents are used and these may vary from product to product and even batch to batch (usually depending on the grapes of that particular year).
730:). It also results in an increase in the pH of the juice which may be desirable for overly acidic grapes. This was a practice more common in the 1970s than today, though still practiced by some Sauvignon blanc and Chardonnay producers in California.
714:
extracting the juice, this method is sometimes referred to as pre-fermentation maceration as it extracts tannins and pigment from the skins. As a result this is applicable to red grape varieties that would otherwise undergo traditional maceration.
1000:
and carbon dioxide. This is carried out either as an intentional procedure in which specially cultivated strains of such bacteria are introduced into the maturing wine, or it can happen by chance if uncultivated lactic acid bacteria are present.
550:
is the picking of the grapes and in many ways the first step in wine production. Grapes are either harvested mechanically or by hand. The decision to harvest grapes is typically made by the winemaker and informed by the level of sugar (called
289:
which is made by pressing crushed grapes to extract a juice; the skins are removed and play no further role. Occasionally, white wine is made from red grapes. This is done by extracting their juice with minimal contact with the grapes' skins.
1432:, although there are many independent winemakers who make wine at home for their own pleasure or small commercial operation. Additionally, winemaking is still carried in traditional ways by families producing wine for their own consumption.
700:) and therefore contact between the juice and skins is essential for color extraction. Red wines are produced by destemming and crushing the grapes into a tank and leaving the skins in contact with the juice throughout the fermentation (
1345:
stabilization requires a filtration of at least 0.65 micrometers for yeast retention and 0.45 ÎŒm for bacteria retention. However, filtration at this level may lighten a wine's color and body. Microbial stabilization does not imply
1350:, i.e. eliminating (removing) or killing (deactivating) of all forms of life and other biological agents. It simply means that a significant amount of yeast and bacteria has been removed to a harmless level for the wine stability.
507:
from early
September until early November in the northern hemisphere, and mid February until early March in the southern hemisphere. In some cool areas in the southern hemisphere (such as in Tasmania), harvesting extends into May.
977:) have a capacity of 4.5â54 litres (0.99â11.88 imp gal; 1.2â14.3 US gal). The kind of vessel used depends on the amount of wine that is being made, the grapes being used, and the intentions of the winemaker.
1136:
Sulphur dioxide can be readily measured with relatively simple laboratory equipment. There are several methods available; a typical test involves acidification of a sample with phosphoric acid, distillation of the liberated
1340:
The process of clarification is concerned with the removal of particles; those larger than 5â10 millimetres (0.20â0.39 in) for coarse polishing, particles larger than 1â4 micrometers for clarifying or polishing.
326:
is pumped off into tanks and the skins are pressed to extract the remaining juice and wine. The press wine is blended with the free run wine at the winemaker's discretion. The wine is then kept warm and the remaining
659:
sits on top of a mechanical crusher-destemmer. Grape clusters are fed into the machine, where they are first crushed, then destemmed. Stems exit at the end, while juice, skins, seeds, and some debris exit the
571:
of the grapes. Other considerations include phenological ripeness, berry flavor, tannin development (seed color and taste). Overall disposition of the grapevine and weather forecasts are taken into account.
2825:
Selli, Serkan; Bagatar, Berfu; Sen, Kemal; Kelebek, HaĆim (2011). "Evaluation of
Differences in the Aroma Composition of Free-Run and Pressed Neutral Grape Juices Obtained from Emir (Vitis vinifera L.)".
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is present during malo-lactic fermentation. To avoid this, either the wine must be sterile bottled or contain enough sulfur dioxide to inhibit the growth of bacteria. Sterile bottling includes the use of
167:-making stretches over millennia. There is evidence that suggests that the earliest wine production took place in Georgia and Iran around 6000 to 5000 B.C. The science of wine and winemaking is known as
1072:
Brix (°Bx) is one measure of the soluble solids in the grape juice and represents not only the sugars but also includes many other soluble substances such as salts, acids and tannins, sometimes called
783:
Alcohol of more than 12% can be achieved by using yeast that can withstand high alcohol. Some yeasts can produce 18% alcohol in the wine however extra sugar is added to produce a high alcohol content.
1320:
Some winemakers practice natural wine making where no preservative is added. Once the wine is bottled and corked, the bottles are put into refrigeration with temperatures near 5 °C (41 °F).
1353:
Clarification of the wine can take place naturally by putting the wine into refrigeration at 35 °F (2 °C). The wine takes about a month to settle and it is clear. No chemicals are needed.
621:
Destemming is the process of separating stems from the grapes. Depending on the winemaking procedure, this process may be undertaken before crushing with the purpose of lowering the development of
1128:) will limit their growth. Rejecting moldy grapes also prevents possible problems associated with acetic acid bacteria. Use of sulfur dioxide and inoculation with a low-V.A. producing strain of
1380:
Wine bottle closure methods vary greatly considering taste, closure effectiveness, and aesthetic. These methods allow a minimal amount of air in the bottle while allowing the contents to age.
3184:
704:). It is possible to produce white (colorless) wines from red grapes by the fastidious pressing of uncrushed fruit. This minimizes contact between grape juice and skins (as in the making of
1176:. It is also the most commonly used agent to reduce the tannin content. Generally no gelatin remains in the wine because it reacts with the wine components, as it clarifies, and forms a
696:
Most red wines derive their color from grape skins (the exception being varieties or hybrids of non-vinifera vines which contain juice pigmented with the dark
Malvidin 3,5-diglucoside
458:) are a product that do not use grapes at all. Starting with water and ethanol, a number of additives are included, such as acids, amino acids, sugars, and organic compounds.
266:
There are five basic stages to the wine making process which begins with harvesting or picking. After the harvest, the grapes are taken into a winery and prepared for primary
855:
that case the must may be pressed as well. After a period in which the wine stands or ages, the wine is separated from the dead yeast and any solids that remained (called
587:
of the grape juice. In other countries (such as
Australia and New Zealand), mechanical harvesting of premium winegrapes is more common because of general labor shortages.
1145:
and peroxide react to form sulphuric acid, which is then titrated with NaOH to an end point with an indicator, and the volume of NaOH required is used to calculate the SO
954:
to prevent the appearance of (harmless) tartrate crystals after bottling. The result of these processes is that the originally cloudy wine becomes clear. The wine can be
885:
to the surface by carbon dioxide gases released in the fermentation process. This layer of skins and other solids is known as the cap. As the skins are the source of the
1405:
881:
tanks. To make certain types of wine, grapes are put through a crusher and then poured into open fermentation tanks. Once fermentation begins, the grape skins are
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2316:
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or other defects. This can be an effective first line of defense to prevent inferior quality fruit from contaminating a lot or tank of wine.
4002:
1377:, are becoming increasingly popular. The final step is adding a capsule to the top of the bottle which is then heated for a tight seal.
1365:
is added to help preserve the wine and prevent unwanted fermentation in the bottle. The wine bottles are then traditionally sealed with a
278:(pulp, including the juice) of red or black grapes and fermentation occurs together with the grape skins, which give the wine its color.
681:, all or part of the grapes might be left uncrushed (called "whole berry") to encourage the retention of fruity aromas through partial
4338:
2801:
4392:
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119:
535:
466:
2190:
889:, the cap needs to be mixed through the liquid each day, or "punched", which traditionally is done by stomping through the vat.
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3239:
1297:
Without the use of sulfur dioxide, wines can readily suffer bacterial spoilage no matter how hygienic the winemaking practice.
752:
During the primary fermentation, the yeast cells feed on the sugars in the must and multiply, producing carbon dioxide gas and
1183:
Besides gelatin, other fining agents for wine are often derived from animal products, such as micronized potassium caseinate (
4880:
4835:
3720:
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from the grape are broken down and the remaining yeast cells and other fine particles from the grapes are allowed to settle.
57:
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or off-dry wines are made by arresting fermentation before all sugar has been converted into ethanol and allowing some
72:
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53:
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3108:
2731:"Influence of Amelioration on the Major Acid Components of Must and Wines from Four French-Hybrid Grape Cultivars"
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and, using firm plastic or rubber rods, strike the fruiting zone of the grapevine to dislodge the grapes from the
79:
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Gelatin has been used in winemaking for centuries and is recognized as a traditional method for wine fining, or
385:
191:
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The use of lactic acid bacteria is the reason why some chardonnays can taste "buttery" due to the production of
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768:. If the sugar content of the grapes is too low to obtain the desired alcohol percentage, sugar can be added (
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Amateur winemakers often use glass carboys in the production of their wine; these vessels (sometimes called
787:
530:
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86:
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1120:
acetic acid bacteria require oxygen to grow, eliminating any air in wine containers as well as addition of
392:, are fermented using force-carbonation â a faster process that involves using machinery to manually add CO
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tannin levels, to as complex as blending different varieties or vintages to achieve a consistent taste.
335:
2705:
1049:(V.A.) and percent alcohol. Additional tests include those for the crystallization of cream of tartar (
190:
Winemaking can be divided into two general categories: still wine production (without carbonation) and
68:
3090:
1304:, especially for sweet wines in bottle. However, one potential hazard is the metabolism of sorbate to
1095:
Volatile acidity test verifies if there is any steam distillable acids in the wine. Mainly present is
643:
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938:, which takes three to six months, the fermentation continues very slowly. The wine is kept under an
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2490:"Influence of climate on grape production and wine quality in the RĂas Baixas, north-western Spain"
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835:), pressed juice or wine tends to be lower in acidity with a higher pH than the free-run juice.
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and vegetal flavors in the resulting wine. Single berry harvesting, as is done with some German
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2592:"Weather index-based insurance as a meteorological risk management alternative in viticulture"
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2345:"Weather index-based insurance as a meteorological risk management alternative in viticulture"
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location of grape juice constituents in the berry (water and acid are found primarily in the
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2321:
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to the wine. The wine must be settled or clarified and adjustments made prior to bottling.
6108:
6082:
6013:
5988:
5953:
5902:
5842:
5425:
5032:
4890:
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966:
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806:
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425:
323:
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23:. For the chemical details on the conversion of sugars into ethanol by fermentation, see
2505:
2411:
2232:
1443:
List of top 15 wine producing countries by volume. (Volume in thousands of hectoliters)
1439:
The world wine export 2020 shows the annual wine export production of various countries.
859:), and transferred to a new container where any additional fermentation may take place.
93:
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6221:
6033:
5892:
4687:
4579:
4505:
4373:
4121:
4116:
4065:
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3733:
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3593:
3409:
3387:
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2195:
1396:
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which is a potent and unpleasant by-product. The production of geraniol occurs only if
1262:
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1166:
1121:
1112:
1089:
1085:
1038:
926:
Stainless steel fermentation vessels and new oak barrels at the Three Choirs
Vineyard,
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can also take place, during which specific strains of bacteria (lactobacter) convert
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4569:
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4333:
4313:
3932:
3523:
3461:
3451:
3404:
3054:"What effect does wine bottle closure type have on perceptions of wine attributes?"
1741:
1258:
1162:
1108:
922:
283:
6580:
6555:
6403:
6271:
6113:
5129:
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1269:), normally added in one of the following forms: liquid sulfur dioxide, sodium or
838:
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2768:
2451:"Climate, Grapevine Phenology, Wine Production, and Prices: Pauillac (1800â2009)"
2394:
Lobell, David B.; Cahill, Kimberly
Nicholas; Field, Christopher B. (2007-03-01).
1373:
such as less expensive synthetic corks and screw caps, which are less subject to
346:, softening the taste of the wine. Red wine is characteristically transferred to
6510:
6246:
6191:
6093:
6063:
5830:
5593:
5573:
5543:
5480:
5350:
5315:
5290:
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2641:
Zara, Claudio (2010-01-01). Couderc, Jean-Pierre; Viviani, Jean-Laurent (eds.).
2185:
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1104:
1096:
997:
795:
757:
697:
670:
343:
235:
180:
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2396:"Historical effects of temperature and precipitation on California crop yields"
1021:
Whether the wine is aging in tanks or barrels, tests are run periodically in a
132:
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6428:
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3503:
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2746:
2685:"Thermovinification for Improved Red Hybrid Wine Quality â Midwest Wine Press"
2658:
2608:
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798:. This fermentation is often initiated by inoculation with desired bacteria.
772:). In commercial winemaking, chaptalization is subject to local regulations.
350:
barrels to mature for a period of weeks or months; this practice imparts oak
6700:
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5968:
5862:
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2488:
Lorenzo, M. N.; Taboada, J. J.; Lorenzo, J. F.; Ramos, A. M. (2013-08-01).
1300:
Potassium sorbate is effective for the control of fungal growth, including
629:, avoids this step altogether with the grapes being individually selected.
3161:
2466:
744:
136:
Wine grapes from the
Guadalupe Valley in Ensenada, Baja California, Mexico
6725:
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2545:"Canadian Ice Wine Production: A Case for the Use of Weather Derivatives"
1909:
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1009:
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710:
sparkling wine, which is derived from Pinot noir, a red vinifera grape).
552:
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2175:
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1192:
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877:
term for the management of acidity and secondary pressing of grapes in
824:
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547:
492:
312:
291:
262:
Anatomy of a grape, showing the components extracted from each pressing
203:
4820:
2449:
Chevet, Jean-Michel; Lecocq, SĂ©bastien; Visser, Michael (2011-05-01).
1219:. Although not common, finely ground eggshell is also sometimes used.
6735:
6660:
6590:
6570:
6565:
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6236:
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6141:
6118:
6103:
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451:
that require collection, treatment, and disposal or beneficial use.
2298:"Force-Carbonating Wine to Sparkle: Counter pressure bottle method"
1424:
is a person engaged in making wine. They are generally employed by
776:
commonly used in New York State's cooler wine regions, such as the
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6276:
6226:
6181:
6171:
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6048:
5922:
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5638:
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257:
247:
239:
231:
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647:
In ancient times, berries were crushed by foot in a barrel or pit
601:
Manual harvesting is the hand-picking of grape clusters from the
361:
The time from harvest to drinking can vary from a few months for
270:; at this stage red wine making diverges from white wine making.
6383:
6043:
5628:
5608:
5538:
5490:
5485:
5420:
5360:
4963:
4790:
4632:
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2269:
2267:
1245:
pads, paper filters and membrane filters (thin films of plastic
1200:
1026:
832:
828:
748:
A cap of grape skins forms on the surface of fermenting red wine
275:
243:
223:
215:
152:
6299:
5701:
5030:
4862:
4824:
4270:
3984:
3221:
3202:
206:
are the other main categories. Although most wine is made from
6610:
6216:
5815:
5475:
4266:
2884:
Determination by Aeration-Oxidation: A Comparison with Ripper"
842:
Antique wooden wine press in front of World Heritage vineyards
29:
3980:
786:
During or after the alcoholic fermentation, a secondary, or
3134:
Creating Wine: The Emergence of a World Industry, 1840â1914
3127:
The Makers of American Wine: A Record of Two Hundred Years.
1030:
568:
2928:. Bureau of Alcohol, Tobacco, and Firearms. Archived from
950:
will also precipitate, a process which can be enhanced by
846:
Before the advent of modern winemaking, most presses were
515:, which includes nearly all varieties of European origin.
338:, a bacterial process which converts "crisp, green apple"
3080:, published 20 December 2013, accessed 25 September 2020.
1329:
reducing the likelihood of re-fermentation or spoilage.
1092:, which is illegal in some countries and in California.
965:
The secondary fermentation usually takes place in large
780:. Amelioration is also subject to federal regulations.
3217:
1336:
A wine labelling machine with adhesive labels in France
575:
Mechanical harvesters are large tractors that straddle
496:. Given the sensitivity of grapes to weather patterns,
214:.) Other similar light alcoholic drinks (as opposed to
2979:"Sales of Screw-Capped Wine Grow 51 Percent Over 2005"
1025:
to check the status of the wine. Common tests include
3029:"Successfully Applying Capsules on the Bottling Line"
726:
ions, which participate in bitartrate precipitation (
823:
or pulp, whereas tannins are found primarily in the
6129:
5938:
5715:
5506:
5280:
5044:
4926:
4873:
4758:
4715:
4621:
4578:
4496:
4453:
4383:
4304:
4189:
4173:
4145:
4097:
4079:
4046:
4018:
3885:
3847:
3742:
3719:
3602:
3489:
3477:
3370:
3298:
3255:
1141:, and capture by hydrogen peroxide solution. The SO
454:Synthetic wines (also known as engineered wines or
60:. Unsourced material may be challenged and removed.
2870:
2869:Buechsenstein, J. W.; Ough, C. S. (January 1978).
1399:, each member state is required by Article 146 of
1180:which is removed by filtration prior to bottling.
918:Secondary (malolactic) fermentation and bulk aging
322:After the primary fermentation of red grapes, the
409:), freezing the grapes to concentrate the sugar (
2706:"Heating Treatments â Part I Thermovinification"
3129:Berkeley. University of California Press, 2012.
3058:International Journal of Hospitality Management
2647:International Journal of Wine Business Research
331:are converted into alcohol and carbon dioxide.
194:(with carbonation â natural or injected).
163:, and the bottling of the finished liquid. The
2792:Nagodawithana, Tilak W.; Reed, Gerald (1993).
2729:Kluba, Richard M.; Beelman, Robert B. (1975).
1408:of these authorities is maintained by the EU.
1233:filtering agents are also often used, such as
372:Variations on the above procedure exist. With
334:The next process in the making of red wine is
210:, it may also be made from other plants. (See
4836:
4282:
3996:
3233:
633:Crushing and primary (alcoholic) fermentation
8:
4735:Effects of climate change on wine production
2317:"I Tried a Bottle of the New Synthetic Wine"
2276:"A Review of Methode Champenoise Production"
6304:and infused distilled drinks by ingredients
2796:(3rd ed.). San Diego: Academic Press.
2735:American Journal of Enology and Viticulture
6296:
5712:
5698:
5041:
5027:
4870:
4859:
4843:
4829:
4821:
4289:
4275:
4267:
4003:
3989:
3981:
3486:
3240:
3226:
3218:
3199:
2643:"Weather derivatives in the wine industry"
1445:
1383:In some cases, wines are sold in bags and
906:is a process used in winemaking to reduce
539:A mechanical destemming machine in use at
3097:. Source: OIV, October 2017. August 2022.
3004:"Capsule Manufacturers Raise Quality Bar"
2946:
2944:
2942:
2710:Midwest Grape and Wine Industry Institute
2617:
2607:
2590:MartĂnez Salgueiro, Andrea (2019-12-01).
2370:
2360:
2343:MartĂnez Salgueiro, Andrea (2019-12-01).
2258:Wine Course, A guide to the world of wine
760:, with the help of a specialized type of
511:The most common species of wine grape is
120:Learn how and when to remove this message
3183:) is being considered for deletion. See
2923:"Required Analytical Tests for Wineries"
2237:The International Wine of the Month Club
2216:"Food & Beverage Service Management"
1249:material having uniformly sized holes).
669:which has an aroma reminiscent of green
594:Night harvest by hand of wine grapes in
498:winemaking is affected by climate change
234:("apple cider"), made by fermenting the
4181:Clarification and stabilization of wine
2233:"Wine Making Process: How to Make Wine"
2207:
899:Clarification and stabilization of wine
242:("pear cider"), made by fermenting the
3100:
3091:"Top Fifteen Wine-Producing Countries"
934:During the secondary fermentation and
503:Grapes are usually harvested from the
2678:
2676:
1165:are used during winemaking to remove
155:, starting with the selection of the
7:
1294:the growth of acetic acid bacteria.
942:to protect the wine from oxidation.
58:adding citations to reliable sources
3136:. Princeton University Press, 2012.
319:(which is lost to the atmosphere).
19:For the history of winemaking, see
4339:International Grape Genome Program
3052:Dennis Reynolds (September 2018).
2315:Sadler, Chris (17 November 2017).
958:during this process to remove the
692:Crushed grapes leaving the crusher
388:. Other sparkling wines, such as
14:
4319:Annual growth cycle of grapevines
3265:Annual growth cycle of grapevines
3187:to help reach a consensus. âș
2977:Mary-Colleen Tinney (June 2006).
2955:. Tastebetter.com. Archived from
2773:LII / Legal Information Institute
2285:. Virginia Cooperative Extension.
1273:. Another useful preservative is
738:Yeast is normally already present
250:, made of fermented mare's milk.
4807:
4806:
4244:
3952:
3160:
3146:
2769:"27 CFR § 24.178 - Amelioration"
2260:. BBC worldwide Ltd. p. 39.
2191:List of wine-producing countries
2145:
2028:
1986:
1944:
1902:
1860:
1818:
1776:
1734:
1692:
1650:
1608:
1566:
1524:
1482:
1237:(a volcanic clay-based filter),
34:
6781:Fermentation in food processing
3002:Cathy Fisher (September 2007).
2543:Cyr, Don; Kusy, Martin (2007).
176:
45:needs additional citations for
4881:History of alcoholic beverages
3027:Bill Pregler (November 2006).
1222:Some aromatized wines contain
1:
4766:Glossary of viticulture terms
4398:Diurnal temperature variation
4207:Glossary of viticulture terms
3151:The dictionary definition of
2494:Regional Environmental Change
1133:below the sensory threshold.
4776:Glossary of winemaking terms
4212:Glossary of winemaking terms
2828:Chemistry & Biodiversity
1404:rules in the wine sector. A
667:3-isobutyl-2-methoxypyrazine
2683:Spada, Piero (2014-12-07).
1099:(the dominant component of
1053:) and the precipitation of
1051:potassium hydrogen tartrate
413:), allowing or encouraging
179:. The growing of grapes is
6797:
4545:Integrated pest management
4132:Yeast assimilable nitrogen
2901:10.5344/ajev.1974.29.3.161
2794:Enzymes in food processing
896:
866:
655:The corkscrew-shaped feed
636:
528:
522:
18:
6750:
6309:
6295:
5711:
5697:
5040:
5026:
4869:
4858:
4804:
4740:Environmental stewardship
4240:
4222:History of the wine press
4112:Sparkling wine production
3946:
3215:
2747:10.5344/ajev.1975.26.1.18
2659:10.1108/17511061011075365
2609:10.1016/j.wep.2019.07.002
2596:Wine Economics and Policy
2561:10.1017/S1931436100000407
2549:Journal of Wine Economics
2514:10.1007/s10113-012-0387-1
2420:10.1007/s10584-006-9141-3
2362:10.1016/j.wep.2019.07.002
2349:Wine Economics and Policy
1416:Traditionally known as a
1371:alternative wine closures
519:Harvesting and destemming
192:sparkling wine production
161:fermentation into alcohol
6153:Coconut and other palms
5525:Coconut and other palms
4896:History of Bordeaux wine
4668:Great French Wine Blight
4217:Wine tasting descriptors
3938:Wine tasting descriptors
3867:Phenolic content in wine
3759:Alternative wine closure
3343:Great French Wine Blight
3185:templates for discussion
2455:American Economic Review
2256:Jancis Robinson (2003).
1387:instead of in bottles.
1271:potassium metabisulphite
1211:(a synthetic compound),
1043:free or available sulfur
311:in the grape juice into
299:contained in the skins.
185:many varieties of grapes
4981:Drinking establishments
4750:Sustainable agriculture
4531:Frost damage prevention
4413:Regional climate levels
4107:Malolactic fermentation
1283:malolactic fermentation
1281:preventing or stopping
986:Malolactic fermentation
981:Malolactic fermentation
788:malolactic fermentation
531:Ripeness in viticulture
6188:Sugarcane or molasses
5625:Sugarcane or molasses
4864:History and production
4771:Glossary of wine terms
3107:: CS1 maint: others (
2953:"The Vegan wine guide"
2840:10.1002/cbdv.201100053
2171:Glossary of wine terms
1440:
1337:
1261:used in winemaking is
1074:total dissolved solids
1069:
931:
843:
749:
693:
661:
648:
618:
598:
544:
486:
474:
428:neutral grape spirit (
263:
137:
4911:History of Rioja wine
3908:Wine and food pairing
3033:Wine Business Monthly
3008:Wine Business Monthly
2983:Wine Business Monthly
2467:10.1257/aer.101.3.142
2304:. Winemaker Magazine.
1438:
1335:
1226:or egg-yolk extract.
1063:
1055:heat unstable protein
925:
841:
747:
722:addition) as well as
691:
654:
646:
615:
593:
543:winery in Napa Valley
538:
480:
469:
439:The process produces
336:malolactic conversion
307:converts most of the
261:
226:, made by fermenting
175:may also be called a
151:is the production of
135:
6622:Mammee apple flower
4901:History of Champagne
3559:Muscat of Alexandria
3169:at Wikimedia Commons
3095:Italian Wine Central
2704:Admin (2021-02-22).
2296:Pambianchi, Daniel.
1207:(Sturgeon bladder),
990:lactic acid bacteria
948:Potassium bitartrate
912:potassium bitartrate
910:crystals (generally
627:Trockenbeerenauslese
396:and create bubbles.
54:improve this article
25:Ethanol fermentation
6672:Sugarcane/molasses
5115:Moscatel de SetĂșbal
5008:Yeast in winemaking
4996:Yeast in winemaking
4852:Alcoholic beverages
4725:Adaptive management
4137:Yeast in winemaking
4089:Carbonic maceration
2506:2013REnvC..13..887L
2412:2007ClCh...81..187L
1154:Blending and fining
683:carbonic maceration
639:Fermentation (wine)
577:grapevine trellises
382:Methodé Champenoise
367:carbonic maceration
4906:History of Chianti
4874:History of alcohol
4643:Botrytis bunch rot
4463:Grapevine planting
4393:Climate categories
4127:Traditional method
3928:Wine personalities
3632:Cabernet Sauvignon
2274:Zoecklein, Bruce.
1994:Russian Federation
1441:
1338:
1239:diatomaceous earth
1187:is milk protein),
1070:
952:cold stabilization
932:
904:Cold stabilization
893:Cold stabilization
844:
750:
694:
662:
649:
619:
599:
561:Titratable Acidity
545:
487:
483:Cabernet Sauvignon
475:
363:Beaujolais nouveau
342:to "soft, creamy"
264:
138:
16:Production of wine
6763:
6762:
6746:
6745:
6449:Chocolate liqueur
6410:Blackthorn shrub
6291:
6290:
6287:
6286:
6243:Various starches
5999:Tennessee whiskey
5693:
5692:
5689:
5688:
5660:Various starches
5022:
5021:
5018:
5017:
4916:History of Sherry
4818:
4817:
4663:Grapevine yellows
4264:
4263:
4258:
4257:
4028:Late harvest wine
3978:
3977:
3715:
3714:
3612:Alicante Bouschet
3360:Judgment of Paris
3165:Media related to
2951:Vineyards, Jost.
2136:
2135:
2070:Rest of the World
1275:potassium sorbate
1064:Testing wine for
869:Maceration (wine)
567:equivalents) and
541:Chateau Montelena
407:late harvest wine
274:is made from the
130:
129:
122:
104:
6788:
6370:Herbs de Majorca
6344:Anisado Mallorca
6297:
6099:American whiskey
6090:Multiple grains
5979:Buckwheat whisky
5713:
5699:
5472:Multiple grains
5042:
5033:Fermented drinks
5028:
4934:Alcohol industry
4871:
4860:
4845:
4838:
4831:
4822:
4810:
4809:
4694:Uncinula necator
4683:Pierce's disease
4291:
4284:
4277:
4268:
4249:
4248:
4005:
3998:
3991:
3982:
3957:
3956:
3872:Proteins in wine
3539:GrĂŒner Veltliner
3487:
3242:
3235:
3228:
3219:
3200:
3164:
3150:
3113:
3112:
3106:
3098:
3087:
3081:
3074:
3068:
3067:
3065:
3064:
3049:
3043:
3042:
3040:
3039:
3024:
3018:
3017:
3015:
3014:
2999:
2993:
2992:
2990:
2989:
2974:
2968:
2967:
2965:
2964:
2948:
2937:
2936:
2934:
2927:
2919:
2913:
2912:
2886:
2883:
2882:
2881:
2866:
2860:
2859:
2834:(9): 1776â1782.
2822:
2816:
2815:
2789:
2783:
2782:
2780:
2779:
2765:
2759:
2758:
2726:
2720:
2719:
2717:
2716:
2701:
2695:
2694:
2692:
2691:
2680:
2671:
2670:
2638:
2632:
2631:
2621:
2611:
2587:
2581:
2580:
2540:
2534:
2533:
2485:
2479:
2478:
2446:
2440:
2439:
2391:
2385:
2384:
2374:
2364:
2340:
2334:
2333:
2331:
2329:
2312:
2306:
2305:
2293:
2287:
2286:
2280:
2271:
2262:
2261:
2253:
2247:
2246:
2244:
2243:
2229:
2223:
2222:
2220:
2212:
2155:
2150:
2149:
2034:
2032:
2031:
1992:
1990:
1989:
1950:
1948:
1947:
1908:
1906:
1905:
1866:
1864:
1863:
1824:
1822:
1821:
1782:
1780:
1779:
1740:
1738:
1737:
1698:
1696:
1695:
1656:
1654:
1653:
1614:
1612:
1611:
1572:
1570:
1569:
1530:
1528:
1527:
1488:
1486:
1485:
1446:
1361:A final dose of
1292:
1257:The most common
1217:skim milk powder
1078:specific gravity
1047:volatile acidity
1045:, total sulfur,
1017:Laboratory tests
794:into the milder
778:Finger Lakes AVA
596:Napa, California
563:as expressed by
416:Botrytis cinerea
125:
118:
114:
111:
105:
103:
62:
38:
30:
6796:
6795:
6791:
6790:
6789:
6787:
6786:
6785:
6766:
6765:
6764:
6759:
6742:
6711:CrĂšme de cassis
6706:CrĂšme de banane
6692:Various fruits
6561:CrĂšme de menthe
6322:CrĂšme de Noyaux
6305:
6283:
6125:
6109:Canadian whisky
6083:Kaoliang liquor
5989:Bourbon whiskey
5954:Japanese whisky
5934:
5903:Marillenschnaps
5879:Various fruits
5707:
5685:
5514:Agave americana
5502:
5276:
5231:Various fruits
5036:
5014:
4922:
4891:History of wine
4886:History of beer
4865:
4854:
4849:
4819:
4814:
4800:
4786:Outline of wine
4754:
4745:Organic farming
4730:Biodynamic wine
4717:
4711:
4702:Red spider mite
4623:
4617:
4574:
4536:Green harvest (
4521:Erosion control
4498:
4492:
4473:Row orientation
4455:
4449:
4385:
4379:
4324:Grape varieties
4306:
4300:
4295:
4265:
4260:
4259:
4254:
4251:Wine portal
4243:
4236:
4227:History of wine
4185:
4169:
4141:
4093:
4075:
4056:Deacidification
4042:
4014:
4009:
3979:
3974:
3959:Wine portal
3951:
3942:
3881:
3843:
3748:
3738:
3711:
3598:
3579:Sauvignon blanc
3514:Cayetana blanca
3482:
3480:grape varieties
3473:
3366:
3294:
3251:
3246:
3211:
3188:
3167:Wine production
3143:
3132:James Simpson.
3125:Thomas Pinney.
3122:
3120:Further reading
3117:
3116:
3099:
3089:
3088:
3084:
3075:
3071:
3062:
3060:
3051:
3050:
3046:
3037:
3035:
3026:
3025:
3021:
3012:
3010:
3001:
3000:
2996:
2987:
2985:
2976:
2975:
2971:
2962:
2960:
2959:on May 31, 2008
2950:
2949:
2940:
2935:on May 9, 2013.
2932:
2925:
2921:
2920:
2916:
2889:Am J Enol Vitic
2880:
2877:
2876:
2875:
2873:
2868:
2867:
2863:
2824:
2823:
2819:
2804:
2791:
2790:
2786:
2777:
2775:
2767:
2766:
2762:
2728:
2727:
2723:
2714:
2712:
2703:
2702:
2698:
2689:
2687:
2682:
2681:
2674:
2640:
2639:
2635:
2589:
2588:
2584:
2542:
2541:
2537:
2487:
2486:
2482:
2448:
2447:
2443:
2400:Climatic Change
2393:
2392:
2388:
2342:
2341:
2337:
2327:
2325:
2314:
2313:
2309:
2295:
2294:
2290:
2278:
2273:
2272:
2265:
2255:
2254:
2250:
2241:
2239:
2231:
2230:
2226:
2218:
2214:
2213:
2209:
2204:
2181:History of wine
2151:
2144:
2141:
2029:
2027:
1987:
1985:
1945:
1943:
1903:
1901:
1861:
1859:
1819:
1817:
1777:
1775:
1735:
1733:
1693:
1691:
1651:
1649:
1609:
1607:
1567:
1565:
1525:
1523:
1483:
1481:
1414:
1393:
1359:
1326:
1290:
1268:
1255:
1156:
1148:
1144:
1140:
1127:
1066:sulphur dioxide
1019:
983:
967:stainless steel
928:Gloucestershire
920:
901:
895:
871:
865:
804:
728:cream of tartar
641:
635:
533:
527:
521:
464:
420:wines, such as
395:
374:sparkling wines
365:wines (made by
256:
236:juice of apples
165:history of wine
126:
115:
109:
106:
63:
61:
51:
39:
28:
21:History of wine
17:
12:
11:
5:
6794:
6792:
6784:
6783:
6778:
6768:
6767:
6761:
6760:
6758:
6757:
6751:
6748:
6747:
6744:
6743:
6741:
6740:
6739:
6738:
6730:
6729:
6728:
6723:
6718:
6713:
6708:
6703:
6698:
6690:
6689:
6688:
6680:
6679:
6678:
6670:
6669:
6668:
6663:
6655:
6654:
6653:
6648:
6643:
6638:
6630:
6629:
6628:
6620:
6619:
6618:
6613:
6605:
6604:
6603:
6598:
6593:
6588:
6583:
6575:
6574:
6573:
6568:
6563:
6558:
6553:
6548:
6540:
6539:
6538:
6530:
6529:
6528:
6523:
6515:
6514:
6513:
6508:
6500:
6499:
6498:
6493:
6485:
6484:
6483:
6475:
6474:
6473:
6463:
6462:
6461:
6453:
6452:
6451:
6443:
6442:
6441:
6435:Chili peppers
6433:
6432:
6431:
6426:
6424:Cherry Heering
6418:
6417:
6416:
6408:
6407:
6406:
6398:
6397:
6396:
6391:
6386:
6381:
6376:
6375:
6374:
6373:
6372:
6360:
6355:
6350:
6349:
6348:
6347:
6346:
6334:
6326:
6325:
6324:
6319:
6310:
6307:
6306:
6300:
6293:
6292:
6289:
6288:
6285:
6284:
6282:
6281:
6280:
6279:
6274:
6269:
6264:
6259:
6254:
6249:
6241:
6240:
6239:
6234:
6229:
6224:
6222:Seco Herrerano
6219:
6214:
6209:
6204:
6199:
6194:
6186:
6185:
6184:
6176:
6175:
6174:
6169:
6164:
6159:
6151:
6150:
6149:
6144:
6133:
6131:
6127:
6126:
6124:
6123:
6122:
6121:
6116:
6111:
6106:
6101:
6096:
6088:
6087:
6086:
6073:
6072:
6071:
6066:
6061:
6053:
6052:
6051:
6046:
6041:
6036:
6034:Mixiang Baijiu
6031:
6026:
6021:
6016:
6011:
6003:
6002:
6001:
5996:
5991:
5983:
5982:
5981:
5973:
5972:
5971:
5963:
5962:
5961:
5956:
5951:
5942:
5940:
5936:
5935:
5933:
5932:
5931:
5930:
5925:
5920:
5915:
5910:
5905:
5900:
5895:
5890:
5885:
5877:
5876:
5875:
5870:
5865:
5860:
5855:
5850:
5845:
5835:
5834:
5833:
5828:
5820:
5819:
5818:
5810:
5809:
5808:
5803:
5798:
5793:
5788:
5783:
5775:
5774:
5773:
5765:
5764:
5763:
5755:
5754:
5753:
5745:
5744:
5743:
5735:
5734:
5733:
5728:
5719:
5717:
5709:
5708:
5706:by ingredients
5702:
5695:
5694:
5691:
5690:
5687:
5686:
5684:
5683:
5682:
5681:
5676:
5671:
5666:
5658:
5657:
5656:
5651:
5643:
5642:
5641:
5636:
5631:
5623:
5622:
5621:
5613:
5612:
5611:
5606:
5601:
5596:
5588:
5587:
5586:
5578:
5577:
5576:
5568:
5567:
5566:
5558:
5557:
5556:
5551:
5546:
5541:
5536:
5531:
5523:
5522:
5521:
5510:
5508:
5504:
5503:
5501:
5500:
5499:
5498:
5493:
5488:
5483:
5478:
5470:
5469:
5468:
5460:
5459:
5458:
5450:
5449:
5448:
5443:
5438:
5433:
5428:
5423:
5418:
5413:
5408:
5403:
5398:
5393:
5388:
5383:
5378:
5373:
5368:
5363:
5358:
5353:
5348:
5343:
5335:
5334:
5333:
5328:
5320:
5319:
5318:
5313:
5308:
5303:
5295:
5294:
5293:
5284:
5282:
5278:
5277:
5275:
5274:
5273:
5272:
5267:
5262:
5257:
5252:
5247:
5242:
5237:
5229:
5228:
5227:
5219:
5218:
5217:
5209:
5208:
5207:
5199:
5198:
5197:
5189:
5188:
5187:
5179:
5178:
5177:
5169:
5168:
5167:
5159:
5158:
5157:
5149:
5148:
5147:
5142:
5137:
5132:
5127:
5122:
5117:
5112:
5107:
5102:
5094:
5093:
5092:
5084:
5083:
5082:
5074:
5073:
5072:
5067:
5059:
5058:
5057:
5048:
5046:
5038:
5037:
5035:by ingredients
5031:
5024:
5023:
5020:
5019:
5016:
5015:
5013:
5012:
5011:
5010:
5000:
4999:
4998:
4993:
4983:
4978:
4973:
4972:
4971:
4966:
4961:
4956:
4951:
4941:
4936:
4930:
4928:
4924:
4923:
4921:
4920:
4919:
4918:
4913:
4908:
4903:
4898:
4888:
4883:
4877:
4875:
4867:
4866:
4863:
4856:
4855:
4850:
4848:
4847:
4840:
4833:
4825:
4816:
4815:
4805:
4802:
4801:
4799:
4798:
4793:
4788:
4783:
4778:
4773:
4768:
4762:
4760:
4756:
4755:
4753:
4752:
4747:
4742:
4737:
4732:
4727:
4721:
4719:
4713:
4712:
4710:
4709:
4704:
4699:
4698:
4697:
4688:Powdery mildew
4685:
4680:
4675:
4670:
4665:
4660:
4655:
4650:
4645:
4640:
4635:
4629:
4627:
4619:
4618:
4616:
4615:
4610:
4605:
4600:
4595:
4590:
4584:
4582:
4576:
4575:
4573:
4572:
4567:
4562:
4557:
4552:
4547:
4542:
4538:Vendange verte
4533:
4528:
4523:
4518:
4513:
4508:
4502:
4500:
4494:
4493:
4491:
4490:
4485:
4480:
4478:Trellis design
4475:
4470:
4465:
4459:
4457:
4451:
4450:
4448:
4447:
4446:
4445:
4440:
4435:
4425:
4420:
4415:
4410:
4405:
4400:
4395:
4389:
4387:
4381:
4380:
4378:
4377:
4374:Vitis vinifera
4370:
4363:
4358:
4353:
4341:
4336:
4331:
4326:
4321:
4316:
4310:
4308:
4302:
4301:
4296:
4294:
4293:
4286:
4279:
4271:
4262:
4261:
4256:
4255:
4241:
4238:
4237:
4235:
4234:
4229:
4224:
4219:
4214:
4209:
4204:
4199:
4193:
4191:
4187:
4186:
4184:
4183:
4177:
4175:
4171:
4170:
4168:
4167:
4162:
4157:
4151:
4149:
4143:
4142:
4140:
4139:
4134:
4129:
4124:
4119:
4117:Sugars in wine
4114:
4109:
4103:
4101:
4095:
4094:
4092:
4091:
4085:
4083:
4077:
4076:
4074:
4073:
4068:
4066:Chaptalization
4063:
4058:
4052:
4050:
4044:
4043:
4041:
4040:
4035:
4030:
4024:
4022:
4016:
4015:
4010:
4008:
4007:
4000:
3993:
3985:
3976:
3975:
3973:
3972:
3967:
3962:
3947:
3944:
3943:
3941:
3940:
3935:
3930:
3925:
3920:
3915:
3910:
3905:
3900:
3895:
3893:Classification
3889:
3887:
3883:
3882:
3880:
3879:
3877:Sugars in wine
3874:
3869:
3864:
3859:
3853:
3851:
3849:Wine chemistry
3845:
3844:
3842:
3841:
3836:
3831:
3826:
3824:Wine dispenser
3821:
3816:
3811:
3806:
3801:
3796:
3791:
3786:
3781:
3776:
3771:
3766:
3761:
3755:
3753:
3740:
3739:
3737:
3736:
3731:
3725:
3723:
3717:
3716:
3713:
3712:
3710:
3709:
3704:
3699:
3694:
3689:
3684:
3679:
3674:
3669:
3664:
3659:
3654:
3649:
3644:
3639:
3634:
3629:
3627:Cabernet Franc
3624:
3619:
3614:
3608:
3606:
3600:
3599:
3597:
3596:
3594:Welschriesling
3591:
3586:
3581:
3576:
3571:
3566:
3561:
3556:
3551:
3549:MĂŒller-Thurgau
3546:
3541:
3536:
3531:
3526:
3521:
3516:
3511:
3506:
3501:
3495:
3493:
3484:
3475:
3474:
3472:
3471:
3470:
3469:
3464:
3459:
3454:
3449:
3440:
3439:
3438:
3437:
3432:
3427:
3422:
3417:
3412:
3401:
3400:
3395:
3390:
3385:
3380:
3374:
3372:
3368:
3367:
3365:
3364:
3363:
3362:
3352:
3347:
3346:
3345:
3335:
3334:
3333:
3328:
3323:
3318:
3316:Ancient Greece
3313:
3304:
3302:
3296:
3295:
3293:
3292:
3287:
3282:
3277:
3272:
3267:
3261:
3259:
3253:
3252:
3247:
3245:
3244:
3237:
3230:
3222:
3216:
3213:
3212:
3203:
3197:
3196:
3172:
3170:
3158:
3142:
3141:External links
3139:
3138:
3137:
3130:
3121:
3118:
3115:
3114:
3082:
3069:
3044:
3019:
2994:
2969:
2938:
2914:
2895:(3): 161â164.
2878:
2861:
2817:
2803:978-0125136303
2802:
2784:
2760:
2721:
2696:
2672:
2653:(3): 222â237.
2633:
2602:(2): 114â126.
2582:
2555:(2): 145â167.
2535:
2500:(4): 887â896.
2480:
2461:(3): 142â146.
2441:
2406:(2): 187â203.
2386:
2355:(2): 114â126.
2335:
2307:
2288:
2263:
2248:
2224:
2206:
2205:
2203:
2200:
2199:
2198:
2196:Sugars in wine
2193:
2188:
2183:
2178:
2173:
2168:
2163:
2157:
2156:
2140:
2137:
2134:
2133:
2130:
2127:
2124:
2121:
2118:
2115:
2112:
2109:
2106:
2100:
2099:
2096:
2093:
2090:
2087:
2084:
2081:
2078:
2075:
2072:
2066:
2065:
2062:
2059:
2056:
2053:
2050:
2047:
2044:
2041:
2038:
2024:
2023:
2020:
2017:
2014:
2011:
2008:
2005:
2002:
1999:
1996:
1982:
1981:
1978:
1975:
1972:
1969:
1966:
1963:
1960:
1957:
1954:
1940:
1939:
1936:
1933:
1930:
1927:
1924:
1921:
1918:
1915:
1912:
1898:
1897:
1894:
1891:
1888:
1885:
1882:
1879:
1876:
1873:
1870:
1856:
1855:
1852:
1849:
1846:
1843:
1840:
1837:
1834:
1831:
1828:
1814:
1813:
1810:
1807:
1804:
1801:
1798:
1795:
1792:
1789:
1786:
1772:
1771:
1768:
1765:
1762:
1759:
1756:
1753:
1750:
1747:
1744:
1730:
1729:
1726:
1723:
1720:
1717:
1714:
1711:
1708:
1705:
1702:
1688:
1687:
1684:
1681:
1678:
1675:
1672:
1669:
1666:
1663:
1660:
1646:
1645:
1642:
1639:
1636:
1633:
1630:
1627:
1624:
1621:
1618:
1604:
1603:
1600:
1597:
1594:
1591:
1588:
1585:
1582:
1579:
1576:
1562:
1561:
1558:
1555:
1552:
1549:
1546:
1543:
1540:
1537:
1534:
1520:
1519:
1516:
1513:
1510:
1507:
1504:
1501:
1498:
1495:
1492:
1478:
1477:
1474:
1471:
1468:
1465:
1462:
1459:
1456:
1453:
1450:
1430:wine companies
1413:
1410:
1397:European Union
1392:
1389:
1358:
1355:
1325:
1322:
1266:
1263:sulfur dioxide
1254:
1251:
1155:
1152:
1146:
1142:
1138:
1125:
1122:sulfur dioxide
1090:chaptalization
1084:(Germany) and
1039:residual sugar
1018:
1015:
982:
979:
919:
916:
894:
891:
867:Main article:
864:
861:
848:basket presses
803:
800:
770:chaptalization
707:Blanc de noirs
637:Main article:
634:
631:
525:Harvest (wine)
523:Main article:
520:
517:
513:Vitis vinifera
463:
460:
402:residual sugar
393:
386:Charmat method
317:carbon dioxide
315:(alcohol) and
255:
252:
244:juice of pears
183:and there are
128:
127:
42:
40:
33:
15:
13:
10:
9:
6:
4:
3:
2:
6793:
6782:
6779:
6777:
6774:
6773:
6771:
6756:
6753:
6752:
6749:
6737:
6734:
6733:
6731:
6727:
6724:
6722:
6719:
6717:
6714:
6712:
6709:
6707:
6704:
6702:
6699:
6697:
6694:
6693:
6691:
6687:
6684:
6683:
6681:
6677:
6674:
6673:
6671:
6667:
6664:
6662:
6659:
6658:
6656:
6652:
6649:
6647:
6646:Grand Marnier
6644:
6642:
6639:
6637:
6634:
6633:
6631:
6627:
6624:
6623:
6621:
6617:
6614:
6612:
6609:
6608:
6606:
6602:
6599:
6597:
6594:
6592:
6589:
6587:
6584:
6582:
6579:
6578:
6576:
6572:
6569:
6567:
6564:
6562:
6559:
6557:
6554:
6552:
6549:
6547:
6544:
6543:
6541:
6537:
6534:
6533:
6531:
6527:
6524:
6522:
6519:
6518:
6516:
6512:
6509:
6507:
6506:Cream liqueur
6504:
6503:
6501:
6497:
6494:
6492:
6489:
6488:
6486:
6482:
6479:
6478:
6476:
6472:
6469:
6468:
6467:
6464:
6460:
6457:
6456:
6454:
6450:
6447:
6446:
6444:
6440:
6437:
6436:
6434:
6430:
6427:
6425:
6422:
6421:
6419:
6415:
6412:
6411:
6409:
6405:
6402:
6401:
6399:
6395:
6392:
6390:
6387:
6385:
6382:
6380:
6377:
6371:
6368:
6367:
6366:
6365:
6364:
6361:
6359:
6356:
6354:
6351:
6345:
6342:
6341:
6340:
6339:
6338:
6335:
6333:
6330:
6329:
6327:
6323:
6320:
6318:
6315:
6314:
6312:
6311:
6308:
6303:
6298:
6294:
6278:
6275:
6273:
6270:
6268:
6265:
6263:
6260:
6258:
6255:
6253:
6250:
6248:
6245:
6244:
6242:
6238:
6235:
6233:
6230:
6228:
6225:
6223:
6220:
6218:
6215:
6213:
6210:
6208:
6205:
6203:
6200:
6198:
6195:
6193:
6190:
6189:
6187:
6183:
6180:
6179:
6177:
6173:
6170:
6168:
6165:
6163:
6160:
6158:
6155:
6154:
6152:
6148:
6145:
6143:
6140:
6139:
6138:
6135:
6134:
6132:
6128:
6120:
6117:
6115:
6112:
6110:
6107:
6105:
6102:
6100:
6097:
6095:
6092:
6091:
6089:
6084:
6080:
6077:
6076:
6074:
6070:
6067:
6065:
6062:
6060:
6057:
6056:
6054:
6050:
6047:
6045:
6042:
6040:
6037:
6035:
6032:
6030:
6027:
6025:
6022:
6020:
6017:
6015:
6012:
6010:
6007:
6006:
6004:
6000:
5997:
5995:
5992:
5990:
5987:
5986:
5984:
5980:
5977:
5976:
5974:
5970:
5967:
5966:
5964:
5960:
5959:Scotch whisky
5957:
5955:
5952:
5950:
5949:Irish whiskey
5947:
5946:
5944:
5943:
5941:
5937:
5929:
5926:
5924:
5921:
5919:
5916:
5914:
5911:
5909:
5906:
5904:
5901:
5899:
5896:
5894:
5891:
5889:
5886:
5884:
5881:
5880:
5878:
5874:
5871:
5869:
5866:
5864:
5861:
5859:
5856:
5854:
5851:
5849:
5846:
5844:
5841:
5840:
5839:
5836:
5832:
5829:
5827:
5824:
5823:
5821:
5817:
5814:
5813:
5811:
5807:
5804:
5802:
5799:
5797:
5794:
5792:
5789:
5787:
5784:
5782:
5779:
5778:
5776:
5772:
5769:
5768:
5766:
5762:
5759:
5758:
5756:
5752:
5749:
5748:
5746:
5742:
5739:
5738:
5737:Cashew apple
5736:
5732:
5729:
5727:
5724:
5723:
5721:
5720:
5718:
5714:
5710:
5705:
5700:
5696:
5680:
5677:
5675:
5672:
5670:
5667:
5665:
5662:
5661:
5659:
5655:
5652:
5650:
5649:Fermented tea
5647:
5646:
5644:
5640:
5637:
5635:
5632:
5630:
5627:
5626:
5624:
5620:
5617:
5616:
5614:
5610:
5607:
5605:
5602:
5600:
5597:
5595:
5592:
5591:
5589:
5585:
5582:
5581:
5579:
5575:
5572:
5571:
5569:
5565:
5562:
5561:
5559:
5555:
5552:
5550:
5547:
5545:
5542:
5540:
5537:
5535:
5532:
5530:
5527:
5526:
5524:
5520:
5517:
5516:
5515:
5512:
5511:
5509:
5505:
5497:
5494:
5492:
5489:
5487:
5484:
5482:
5479:
5477:
5474:
5473:
5471:
5467:
5464:
5463:
5461:
5457:
5454:
5453:
5451:
5447:
5444:
5442:
5439:
5437:
5434:
5432:
5431:Shaoxing wine
5429:
5427:
5424:
5422:
5419:
5417:
5414:
5412:
5409:
5407:
5404:
5402:
5399:
5397:
5394:
5392:
5389:
5387:
5384:
5382:
5379:
5377:
5374:
5372:
5369:
5367:
5364:
5362:
5359:
5357:
5354:
5352:
5349:
5347:
5344:
5342:
5339:
5338:
5336:
5332:
5329:
5327:
5324:
5323:
5321:
5317:
5314:
5312:
5309:
5307:
5304:
5302:
5299:
5298:
5296:
5292:
5289:
5288:
5286:
5285:
5283:
5279:
5271:
5268:
5266:
5263:
5261:
5258:
5256:
5253:
5251:
5248:
5246:
5243:
5241:
5238:
5236:
5233:
5232:
5230:
5226:
5223:
5222:
5221:Prickly pear
5220:
5216:
5213:
5212:
5210:
5206:
5203:
5202:
5200:
5196:
5193:
5192:
5190:
5186:
5183:
5182:
5180:
5176:
5173:
5172:
5170:
5166:
5163:
5162:
5160:
5156:
5153:
5152:
5150:
5146:
5143:
5141:
5138:
5136:
5133:
5131:
5128:
5126:
5123:
5121:
5118:
5116:
5113:
5111:
5108:
5106:
5103:
5101:
5098:
5097:
5095:
5091:
5088:
5087:
5085:
5081:
5078:
5077:
5075:
5071:
5068:
5066:
5063:
5062:
5060:
5056:
5053:
5052:
5050:
5049:
5047:
5043:
5039:
5034:
5029:
5025:
5009:
5006:
5005:
5004:
5001:
4997:
4994:
4992:
4989:
4988:
4987:
4984:
4982:
4979:
4977:
4974:
4970:
4967:
4965:
4962:
4960:
4957:
4955:
4952:
4950:
4947:
4946:
4945:
4942:
4940:
4937:
4935:
4932:
4931:
4929:
4925:
4917:
4914:
4912:
4909:
4907:
4904:
4902:
4899:
4897:
4894:
4893:
4892:
4889:
4887:
4884:
4882:
4879:
4878:
4876:
4872:
4868:
4861:
4857:
4853:
4846:
4841:
4839:
4834:
4832:
4827:
4826:
4823:
4813:
4803:
4797:
4794:
4792:
4789:
4787:
4784:
4782:
4779:
4777:
4774:
4772:
4769:
4767:
4764:
4763:
4761:
4757:
4751:
4748:
4746:
4743:
4741:
4738:
4736:
4733:
4731:
4728:
4726:
4723:
4722:
4720:
4714:
4708:
4705:
4703:
4700:
4696:
4695:
4691:
4690:
4689:
4686:
4684:
4681:
4679:
4676:
4674:
4671:
4669:
4666:
4664:
4661:
4659:
4656:
4654:
4651:
4649:
4646:
4644:
4641:
4639:
4636:
4634:
4631:
4630:
4628:
4626:
4620:
4614:
4611:
4609:
4606:
4604:
4601:
4599:
4596:
4594:
4591:
4589:
4586:
4585:
4583:
4581:
4577:
4571:
4568:
4566:
4563:
4561:
4558:
4556:
4553:
4551:
4548:
4546:
4543:
4541:
4539:
4534:
4532:
4529:
4527:
4524:
4522:
4519:
4517:
4514:
4512:
4509:
4507:
4504:
4503:
4501:
4495:
4489:
4486:
4484:
4483:Vine training
4481:
4479:
4476:
4474:
4471:
4469:
4466:
4464:
4461:
4460:
4458:
4452:
4444:
4441:
4439:
4436:
4434:
4431:
4430:
4429:
4426:
4424:
4421:
4419:
4416:
4414:
4411:
4409:
4406:
4404:
4401:
4399:
4396:
4394:
4391:
4390:
4388:
4384:Environmental
4382:
4376:
4375:
4371:
4369:
4368:
4364:
4362:
4359:
4357:
4354:
4351:
4350:
4345:
4342:
4340:
4337:
4335:
4332:
4330:
4327:
4325:
4322:
4320:
4317:
4315:
4312:
4311:
4309:
4303:
4299:
4292:
4287:
4285:
4280:
4278:
4273:
4272:
4269:
4253:
4252:
4247:
4239:
4233:
4230:
4228:
4225:
4223:
4220:
4218:
4215:
4213:
4210:
4208:
4205:
4203:
4200:
4198:
4195:
4194:
4192:
4188:
4182:
4179:
4178:
4176:
4172:
4166:
4163:
4161:
4158:
4156:
4153:
4152:
4150:
4148:
4144:
4138:
4135:
4133:
4130:
4128:
4125:
4123:
4120:
4118:
4115:
4113:
4110:
4108:
4105:
4104:
4102:
4100:
4096:
4090:
4087:
4086:
4084:
4082:
4078:
4072:
4069:
4067:
4064:
4062:
4059:
4057:
4054:
4053:
4051:
4049:
4045:
4039:
4036:
4034:
4031:
4029:
4026:
4025:
4023:
4021:
4017:
4013:
4006:
4001:
3999:
3994:
3992:
3987:
3986:
3983:
3971:
3968:
3966:
3963:
3961:
3960:
3955:
3949:
3948:
3945:
3939:
3936:
3934:
3931:
3929:
3926:
3924:
3921:
3919:
3916:
3914:
3911:
3909:
3906:
3904:
3901:
3899:
3896:
3894:
3891:
3890:
3888:
3884:
3878:
3875:
3873:
3870:
3868:
3865:
3863:
3862:Acids in wine
3860:
3858:
3857:Aroma of wine
3855:
3854:
3852:
3850:
3846:
3840:
3837:
3835:
3832:
3830:
3827:
3825:
3822:
3820:
3817:
3815:
3812:
3810:
3807:
3805:
3802:
3800:
3797:
3795:
3792:
3790:
3787:
3785:
3782:
3780:
3777:
3775:
3772:
3770:
3767:
3765:
3762:
3760:
3757:
3756:
3754:
3752:
3746:
3741:
3735:
3732:
3730:
3727:
3726:
3724:
3722:
3721:Major regions
3718:
3708:
3705:
3703:
3700:
3698:
3695:
3693:
3690:
3688:
3685:
3683:
3680:
3678:
3677:Montepulciano
3675:
3673:
3670:
3668:
3665:
3663:
3660:
3658:
3655:
3653:
3650:
3648:
3645:
3643:
3640:
3638:
3635:
3633:
3630:
3628:
3625:
3623:
3620:
3618:
3615:
3613:
3610:
3609:
3607:
3605:
3601:
3595:
3592:
3590:
3587:
3585:
3582:
3580:
3577:
3575:
3572:
3570:
3567:
3565:
3562:
3560:
3557:
3555:
3552:
3550:
3547:
3545:
3542:
3540:
3537:
3535:
3532:
3530:
3527:
3525:
3522:
3520:
3517:
3515:
3512:
3510:
3507:
3505:
3502:
3500:
3497:
3496:
3494:
3492:
3488:
3485:
3481:
3476:
3468:
3465:
3463:
3460:
3458:
3455:
3453:
3450:
3448:
3445:
3444:
3442:
3441:
3436:
3433:
3431:
3428:
3426:
3423:
3421:
3418:
3416:
3413:
3411:
3408:
3407:
3406:
3403:
3402:
3399:
3396:
3394:
3391:
3389:
3386:
3384:
3381:
3379:
3376:
3375:
3373:
3369:
3361:
3358:
3357:
3356:
3353:
3351:
3348:
3344:
3341:
3340:
3339:
3336:
3332:
3329:
3327:
3324:
3322:
3319:
3317:
3314:
3312:
3309:
3308:
3306:
3305:
3303:
3301:
3297:
3291:
3288:
3286:
3283:
3281:
3278:
3276:
3273:
3271:
3268:
3266:
3263:
3262:
3260:
3258:
3254:
3250:
3243:
3238:
3236:
3231:
3229:
3224:
3223:
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1253:Preservatives
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1163:Fining agents
1160:
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1131:
1130:Saccharomyces
1123:
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1079:
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1033:, titratable
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936:aging process
929:
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873:Pigeage is a
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766:saccharometer
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565:tartaric acid
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470:Vineyards in
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354:and some oak
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324:free run wine
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81:
78:
74:
71: â
70:
66:
65:Find sources:
59:
55:
49:
48:
43:This article
41:
37:
32:
31:
26:
22:
5994:Corn whiskey
5898:Himbeergeist
5751:Kirschwasser
5513:
5211:Pomegranate
5105:Marsala wine
5100:Madeira wine
5002:
4991:Simple syrup
4986:Fermentation
4976:Distillation
4795:
4692:
4658:Downy mildew
4570:Weed control
4560:Millerandage
4537:
4408:Microclimate
4372:
4365:
4347:
4334:Hybrid grape
4314:Ampelography
4307:horticulture
4242:
4099:Fermentation
4011:
3950:
3933:Wine tasting
3554:Muscat blanc
3524:Chenin blanc
3321:Ancient Rome
3208:
3178:
3153:
3133:
3126:
3094:
3085:
3072:
3061:. Retrieved
3057:
3047:
3036:. Retrieved
3032:
3022:
3011:. Retrieved
3007:
2997:
2986:. Retrieved
2982:
2972:
2961:. Retrieved
2957:the original
2930:the original
2917:
2892:
2888:
2864:
2831:
2827:
2820:
2793:
2787:
2776:. Retrieved
2772:
2763:
2741:(1): 18â24.
2738:
2734:
2724:
2713:. Retrieved
2709:
2699:
2688:. Retrieved
2650:
2646:
2636:
2619:10419/284479
2599:
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2552:
2548:
2538:
2497:
2493:
2483:
2458:
2454:
2444:
2403:
2399:
2389:
2372:10419/284479
2352:
2348:
2338:
2326:. Retrieved
2320:
2310:
2301:
2291:
2282:
2257:
2251:
2240:. Retrieved
2236:
2227:
2210:
2103:
2069:
1742:South Africa
1442:
1417:
1415:
1394:
1382:
1379:
1360:
1352:
1339:
1327:
1319:
1299:
1296:
1287:
1279:
1259:preservative
1256:
1231:animal-based
1228:
1221:
1182:
1171:
1161:
1157:
1135:
1129:
1094:
1071:
1020:
1007:
1003:
996:and produce
988:occurs when
984:
974:
972:
964:
933:
903:
902:
879:fermentation
872:
853:
845:
812:
805:
785:
782:
774:
751:
736:
732:
716:
712:
705:
695:
671:bell peppers
663:
620:
600:
574:
546:
510:
502:
491:
488:
453:
438:
414:
371:
360:
333:
321:
301:
265:
189:
149:vinification
148:
144:
140:
139:
116:
107:
97:
90:
83:
76:
69:"Winemaking"
64:
52:Please help
47:verification
44:
6657:Star anise
6551:Bénédictine
6511:Irish cream
6247:Aguardiente
6192:Aguardiente
6064:Rye whiskey
5574:Ginger wine
5291:Barley wine
5255:Mulled wine
5205:Plum jerkum
5175:Lychee wine
5165:Longan wine
5090:Bokbunja-ju
5080:Bignay wine
5070:Banana wine
5065:Banana beer
4939:Bathtub gin
4468:Propagation
4305:Biology and
4298:Viticulture
4202:Wine bottle
4174:Other steps
4165:Wine cellar
4122:SĂŒssreserve
3814:Wine cellar
3804:Wine bottle
3745:accessories
3743:Packaging,
3702:Tempranillo
3331:Noah's wine
3311:Phoenicians
3257:Viticulture
3173:âč The
2328:18 November
2186:Homebrewing
2153:Wine portal
1369:, although
1310:sorbic acid
1117:formic acid
1097:acetic acid
998:lactic acid
992:metabolize
796:lactic acid
758:must weight
698:anthocyanin
434:sĂŒssreserve
398:Sweet wines
344:lactic acid
282:is made by
230:and water,
181:viticulture
145:wine-making
6776:Winemaking
6770:Categories
6716:Limoncello
6651:Triple sec
6626:Eau créole
6596:Irish Mist
6581:BÀrenjÀger
6536:Frangelico
6466:Cloudberry
6445:Chocolate
6429:Maraschino
5975:Buckwheat
5888:Eau de vie
5191:Pineapple
5155:Duhat wine
5151:Java plum
5145:White wine
5003:Winemaking
4927:Production
4796:Winemaking
4718:and issues
4716:Approaches
4678:Phylloxera
4648:Bot canker
4550:Irrigation
4526:Fertilizer
4499:management
4428:Topography
4418:Soil types
4081:Maceration
4071:Wine press
4061:Destemming
4012:Winemaking
3918:Wine fraud
3913:Wine fault
3898:Oenophilia
3834:Wine label
3829:Wine glass
3794:Port tongs
3692:Sangiovese
3687:Pinot noir
3647:Douce noir
3574:Rkatsiteli
3519:Chardonnay
3509:Catarratto
3483:by acreage
3457:Biodynamic
3420:Aromatized
3209:winemaking
3190:Winemaking
3063:2022-11-14
3038:2013-03-16
3013:2013-03-16
2988:2013-03-16
2963:2013-03-16
2778:2023-11-29
2715:2024-04-30
2690:2024-04-30
2242:2018-07-16
2202:References
1412:Winemakers
1401:Regulation
1391:Regulation
1375:cork taint
1324:Filtration
1315:filtration
1289:litre (7.2
1203:'s blood,
1189:egg whites
1174:clarifying
1023:laboratory
994:malic acid
897:See also:
792:malic acid
762:hydrometer
702:maceration
675:Pinot noir
617:structure.
603:grapevines
529:See also:
481:Harvested
462:The grapes
456:fake wines
441:wastewater
340:malic acid
284:fermenting
280:White wine
222:) include
212:fruit wine
200:white wine
141:Winemaking
80:newspapers
6701:Cedratine
6666:Sassolino
6636:Cointreau
6556:BrennivĂn
6532:Hazelnut
6496:Tia Maria
6455:Cinnamon
6439:Pertsivka
6404:Bierlikör
6207:Desi daru
5969:Bierbrand
5863:Tsikoudia
5826:Slivovitz
5726:Applejack
5604:Kabarawan
5580:Galangal
5534:Palm wine
5411:Rice wine
5391:Makgeolli
5326:Oshikundu
5245:Hippocras
5130:Rosé wine
5120:Port wine
5086:Bokbunja
4959:Lautering
4707:Vine moth
4673:Nematodes
4638:Black rot
4622:Pests and
4598:Noble rot
4593:Festivals
4438:elevation
4386:variation
4356:Rootstock
4033:Noble rot
3923:Winemaker
3903:Sommelier
3839:Wine rack
3819:Wine cork
3809:Wine cave
3799:Screw cap
3769:Corkscrew
3734:New World
3729:Old World
3707:Zinfandel
3682:MourvĂšdre
3589:Trebbiano
3529:Colombard
3430:Noble rot
3410:Fortified
3388:Sparkling
3355:New World
3078:1234/2007
2909:101205169
2755:0002-9254
2667:1751-1062
2628:2212-9774
2569:1931-4361
2530:153748415
2522:1436-378X
2475:0002-8282
2436:154659688
2428:1573-1480
2381:2212-9774
2302:WineMaker
1700:Australia
1658:Argentina
1422:winemaker
1348:sterility
1343:Microbial
1243:cellulose
1235:bentonite
1205:isinglass
1197:bone char
1113:propionic
975:demijohns
930:, England
764:called a
724:potassium
720:Bentonite
607:bunch rot
585:oxidation
422:port wine
378:Champagne
348:white oak
173:winemaker
6726:Sloe gin
6721:Schnapps
6686:Licor 43
6682:Vanilla
6676:Charanda
6607:Juniper
6586:Drambuie
6521:Advocaat
6477:Coconut
6414:Patxaran
6353:Anisette
6332:Absinthe
6317:Amaretto
6302:Liqueurs
6167:Lambanog
6075:Sorghum
6014:Cheongju
5868:Tsipouro
5812:Juniper
5786:Armagnac
5731:Calvados
5674:Parakari
5654:Kombucha
5554:Tunggang
5529:Bahalina
5496:Huangjiu
5462:Sorghum
5416:RÆ°á»Łu cáș§n
5381:Gwaha-ju
5316:TesgĂŒino
5240:Dubonnet
5235:Conditum
5225:Colonche
5140:Vermouth
5125:Red wine
5110:Mistelle
4812:Category
4781:Oenology
4759:See also
4653:Dead arm
4625:diseases
4603:Ripeness
4555:Klopotec
4497:Vineyard
4456:planting
4454:Vineyard
4403:Drainage
4361:Vineyard
4349:Veraison
4344:Ripening
4048:Pressing
3970:Glossary
3886:Industry
3779:Jug wine
3774:Decanter
3764:Box wine
3662:Isabella
3657:Grenache
3637:Carignan
3584:SĂ©millon
3569:Riesling
3564:Palomino
3307:Ancient
3290:Vineyard
3285:Veraison
3270:Oenology
3175:template
3103:cite web
2856:25099843
2848:21922666
2812:27034539
2577:14712369
2139:See also
2132:282,000
1910:Portugal
1426:wineries
1357:Bottling
1306:geraniol
1213:lysozyme
1178:sediment
1010:diacetyl
944:Proteins
908:tartrate
821:mesocarp
807:Pressing
802:Pressing
505:vineyard
490:grape's
411:ice wine
390:prosecco
376:such as
272:Red wine
196:Red wine
169:oenology
110:May 2020
6732:Walnut
6696:Campari
6641:Curaçao
6632:Orange
6616:Jenever
6601:Krupnik
6546:Aquavit
6487:Coffee
6459:Tentura
6420:Cherry
6394:Sambuca
6379:Mastika
6363:Hierbas
6337:Anisado
6313:Almond
6262:Horilka
6252:Akvavit
6202:Clairin
6197:Cachaça
6147:Tequila
6024:Lao-Lao
6009:Awamori
5945:Barley
5939:Cereals
5928:Schnaps
5918:PĂĄlinka
5908:Nalewka
5873:Zivania
5806:Zivania
5747:Cherry
5704:Liquors
5570:Ginger
5406:Pangasi
5366:Choujiu
5346:Amazake
5322:Millet
5311:Tejuino
5287:Barley
5281:Cereals
5270:Sangria
5195:Tepache
5171:Lychee
5161:Longan
5076:Bignay
5061:Banana
4954:Malting
4949:Brewery
4944:Brewing
4613:Weather
4608:Vintage
4580:Harvest
4565:Pruning
4516:Coulure
4423:Terroir
4232:Terroir
4190:Related
4038:Vintage
4020:Harvest
3965:Outline
3789:Muselet
3751:storage
3642:Cinsaut
3617:Barbera
3544:Macabeo
3504:Aligoté
3462:Organic
3452:Natural
3405:Dessert
3350:Georgia
3300:History
3280:Terroir
3275:Species
3177:below (
3154:enology
2502:Bibcode
2408:Bibcode
2176:Governo
2129:251,000
2126:273,000
2123:277,000
2120:270,000
2117:290,100
2114:257,889
2111:267,279
2108:264,425
2098:30,700
2036:Hungary
1952:Romania
1868:Germany
1854:12,900
1812:10,800
1728:12,500
1686:14,500
1644:23,900
1602:40,900
1560:46,400
1518:48,500
1449:Country
1418:vintner
1395:In the
1363:sulfite
1247:polymer
1193:albumin
1167:tannins
1109:butyric
1103:), but
1101:vinegar
1082:Oechsle
1035:acidity
940:airlock
887:tannins
883:floated
863:Pigeage
825:exocarp
754:alcohol
660:bottom.
623:tannins
559:(TA or
548:Harvest
493:terroir
424:, high
356:tannins
313:ethanol
268:ferment
254:Process
220:spirits
177:vintner
94:scholar
6736:Nocino
6661:Pastis
6591:Glayva
6577:Honey
6571:Unicum
6566:Metaxa
6542:Herbs
6526:Eggnog
6502:Cream
6491:KahlĂșa
6481:Malibu
6328:Anise
6272:ShĆchĆ«
6267:PoitĂn
6257:Bangla
6237:Tharra
6178:Dairy
6162:Laksoy
6157:Arrack
6142:Mezcal
6119:Whisky
6114:ShĆchĆ«
6104:Baijiu
6079:Baijiu
6069:Starka
6039:Shochu
6029:Lihing
6019:Cholai
5985:Maize
5883:Brandy
5848:Grappa
5843:Chacha
5838:Pomace
5796:Cognac
5791:Brandy
5777:Grape
5771:Boukha
5757:Dates
5722:Apple
5679:Ibwatu
5669:Chicha
5615:Sugar
5590:Honey
5560:Dairy
5519:Pulque
5466:PendhÄ
5386:Hariya
5376:Dansul
5356:Beopju
5331:Tongba
5260:Nabidh
5135:Sherry
5096:Grape
5051:Apple
4506:Canopy
4433:aspect
4329:Grapes
4197:Winery
4160:Solera
3784:Kvevri
3672:Merlot
3667:Malbec
3467:Kosher
3443:Other
3398:Orange
3371:Styles
3338:France
3194:Curlie
3180:Curlie
2907:
2854:
2846:
2810:
2800:
2753:
2665:
2626:
2575:
2567:
2528:
2520:
2473:
2434:
2426:
2379:
2161:Winery
2095:30,900
2092:29,900
2089:29,800
2086:27,100
2083:31,000
2080:27,194
2077:30,906
2074:27,847
2064:3,400
2033:
2022:4,700
1991:
1980:5,200
1949:
1938:5,300
1907:
1896:9,800
1865:
1848:10,100
1845:12,900
1842:10,500
1839:12,820
1836:12,554
1833:10,464
1823:
1809:11,400
1806:11,400
1803:11,500
1800:11,178
1797:11,780
1794:13,511
1791:13,200
1788:13,000
1781:
1770:9,500
1767:10,800
1764:10,500
1761:11,200
1758:11,316
1755:10,982
1752:10,569
1739:
1725:13,900
1722:13,100
1719:11,900
1716:12,000
1713:12,500
1710:12,260
1707:11,180
1704:11,420
1697:
1683:11,800
1677:13,400
1674:15,197
1671:14,984
1668:11,778
1665:15,473
1662:16,250
1655:
1641:23,300
1638:23,600
1635:21,700
1632:22,300
1629:23,590
1626:21,650
1623:19,140
1620:20,887
1613:
1599:32,500
1596:39,300
1593:37,700
1590:41,620
1587:45,650
1584:31,123
1581:33,397
1578:35,353
1571:
1557:36,600
1554:45,200
1551:47,000
1548:46,698
1545:42,004
1542:41,548
1539:50,757
1536:44,381
1532:France
1529:
1515:42,500
1512:50,900
1509:50,000
1506:44,739
1503:52,029
1500:45,616
1497:42,772
1494:48,525
1487:
1215:, and
1191:, egg
1185:casein
1115:, and
1105:lactic
956:racked
875:French
831:, and
581:rachis
485:grapes
447:, and
445:pomace
430:brandy
352:aromas
329:sugars
309:sugars
246:, and
238:, and
208:grapes
202:, and
159:, its
96:
89:
82:
75:
67:
6471:Lakka
6400:Beer
6277:Vodka
6227:Sulai
6212:Guaro
6182:Arkhi
6172:Sotol
6137:Agave
6130:Other
6049:Sulai
6005:Rice
5965:Beer
5923:Rakia
5893:Geist
5858:Orujo
5831:ÈuicÄ
5822:Plum
5801:Pisco
5761:Araqi
5716:Fruit
5664:Cauim
5639:Palek
5634:Intus
5619:Kilju
5599:Byais
5584:Byais
5564:Kumis
5549:Tuhak
5507:Other
5456:Kvass
5446:Tapuy
5441:Tapai
5436:Sonti
5401:Mirin
5396:Mijiu
5371:Chuak
5341:Agkud
5337:Rice
5306:Pozol
5301:Mageu
5297:Corn
5265:Pruno
5250:Jabol
5215:Rimon
5201:Plum
5185:Perry
5181:Pear
5055:Cider
5045:Fruit
4969:Yeast
4633:Birds
4488:Yield
4443:slope
4367:Vitis
4147:Aging
3697:Syrah
3652:Gamay
3622:Bobal
3534:Glera
3499:Airén
3491:White
3447:Table
3435:Straw
3425:Fruit
3383:White
3326:China
3205:Wines
2933:(PDF)
2926:(PDF)
2905:S2CID
2852:S2CID
2573:S2CID
2526:S2CID
2432:S2CID
2322:Slate
2279:(PDF)
2219:(PDF)
2104:World
2061:2,500
2058:2,500
2055:2,600
2052:2,400
2049:2,600
2019:4,700
2016:5,200
2013:5,600
2010:4,900
2007:5,300
2004:6,400
2001:6,353
1998:6,400
1977:4,300
1974:3,300
1971:3,600
1968:3,700
1965:5,100
1962:3,311
1959:4,058
1956:3,287
1935:6,700
1932:6,000
1929:7,000
1926:6,195
1923:6,237
1920:6,308
1917:5,622
1914:7,148
1893:7,500
1890:9,000
1887:8,900
1884:9,334
1881:8,409
1878:9,012
1875:9,132
1872:6,906
1851:9,500
1830:8,844
1826:Chile
1784:China
1749:9,725
1746:9,327
1680:9,400
1574:Spain
1490:Italy
1476:2018
1385:boxes
1302:yeast
1224:honey
1086:Baumé
1068:level
833:seeds
827:, or
679:Syrah
657:auger
553:°Brix
472:Italy
426:proof
305:yeast
287:juice
248:kumis
240:perry
232:cider
228:honey
157:fruit
147:, or
101:JSTOR
87:books
6755:List
6517:Egg
6389:Rakı
6384:Ouzo
6358:Arak
6232:Sura
6059:Korn
6055:Rye
6044:Soju
5913:Oghi
5853:Marc
5781:Arak
5767:Fig
5741:Feni
5645:Tea
5629:Basi
5609:Mead
5594:Bais
5544:TubĂą
5539:Tuak
5491:Boza
5486:Beer
5452:Rye
5426:Sato
5421:Sake
5361:Brem
4964:Wort
4791:Wine
4588:Brix
4511:Clos
3749:and
3478:Top
3393:Rosé
3249:Wine
3207:and
3109:link
2844:PMID
2808:OCLC
2798:ISBN
2751:ISSN
2663:ISSN
2624:ISSN
2565:ISSN
2518:ISSN
2471:ISSN
2424:ISSN
2377:ISSN
2330:2017
1473:2017
1470:2016
1467:2015
1464:2014
1461:2013
1458:2012
1455:2011
1452:2010
1420:, a
1406:list
1367:cork
1229:Non-
1209:PVPP
1201:bull
1027:Brix
960:lees
857:lees
829:skin
557:acid
449:lees
380:and
292:Rosé
276:must
224:mead
216:beer
204:rosé
171:. A
153:wine
73:news
6611:Gin
6217:Rum
6094:Ara
5816:Gin
5481:Ara
5476:Ale
5351:Apo
4155:Oak
3604:Red
3415:Ice
3378:Red
3192:at
2897:doi
2836:doi
2743:doi
2655:doi
2614:hdl
2604:doi
2557:doi
2510:doi
2463:doi
2459:101
2416:doi
2367:hdl
2357:doi
1428:or
1265:(SO
1124:(SO
816:Bar
677:or
555:),
218:or
56:by
6772::
3105:}}
3101:{{
3093:.
3056:.
3031:.
3006:.
2981:.
2941:^
2903:.
2893:29
2891:.
2887:.
2874:SO
2850:.
2842:.
2830:.
2806:.
2771:.
2749:.
2739:26
2737:.
2733:.
2708:.
2675:^
2661:.
2651:22
2649:.
2645:.
2622:.
2612:.
2598:.
2594:.
2571:.
2563:.
2551:.
2547:.
2524:.
2516:.
2508:.
2498:13
2496:.
2492:.
2469:.
2457:.
2453:.
2430:.
2422:.
2414:.
2404:81
2402:.
2398:.
2375:.
2365:.
2351:.
2347:.
2319:.
2300:.
2281:.
2266:^
2235:.
1317:.
1277:.
1241:,
1199:,
1195:,
1137:SO
1111:,
1107:,
1080:,
1041:,
1037:,
1031:pH
1029:,
962:.
685:.
569:pH
500:.
443:,
436:.
198:,
187:.
143:,
6085:)
6081:(
4844:e
4837:t
4830:v
4540:)
4352:)
4346:(
4290:e
4283:t
4276:v
4004:e
3997:t
3990:v
3747:,
3241:e
3234:t
3227:v
3111:)
3066:.
3041:.
3016:.
2991:.
2966:.
2911:.
2899::
2879:2
2872:"
2858:.
2838::
2832:8
2814:.
2781:.
2757:.
2745::
2718:.
2693:.
2669:.
2657::
2630:.
2616::
2606::
2600:8
2579:.
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2532:.
2512::
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2477:.
2465::
2438:.
2418::
2410::
2383:.
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2359::
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2332:.
2245:.
2221:.
2046:-
2043:-
2040:-
1291:Ă
1267:2
1147:2
1143:2
1139:2
1126:2
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394:2
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