|
Ă–chsle Scale
The Oechsle scale is a hydrometer scale measuring the density of grape must, which is an indication of grape ripeness and sugar content used in wine-making. It is named for Ferdinand Oechsle (1774–1852) and it is widely used in the German wine, German, Switzerland, Swiss and Luxembourgish wine-making industries. On the Oechsle scale, one degree Oechsle (°Oe) corresponds to one gram of the difference between the mass of one litre of must at 20 Celsius, °C and 1 kg (the mass of 1 litre of water). For example, must with a density, specific mass of 1084 grams per litre has 84 °Oe. Overview The mass difference between equivalent volumes of must and water is almost entirely due to the dissolved sugar in the must. Since the ethanol, alcohol in wine is produced by Fermentation (wine), fermentation of the sugar, the Oechsle scale is used to predict the maximal possible alcohol content of the finished wine. This measure is commonly used to select when to harvest grapes. In the vine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hydrometer
A hydrometer or lactometer is an instrument used for measuring density or relative density of liquids based on the concept of buoyancy. They are typically Calibration, calibrated and Graduation (instrument), graduated with one or more scales such as specific gravity. A hydrometer usually consists of a sealed hollow glass tube with a wider bottom portion for buoyancy, a ballast such as lead or Mercury (element), mercury for stability, and a narrow stem with graduations for measuring. The liquid to test is poured into a tall container, often a graduated cylinder, and the hydrometer is gently lowered into the liquid until it floats freely. The point at which the surface of the liquid touches the stem of the hydrometer correlates to relative density. Hydrometers can contain any number of scales along the stem corresponding to properties correlating to the density. Hydrometers are calibrated for different uses, such as a lactometer for measuring the density (creaminess) of milk, a sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine
Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, 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 fruit wine, from a variety of fruit crops, including plum, cherry, pomegranate, blueberry, Ribes, currant, and Sambucus, elderberry. Different varieties of grapes and Strain (biology), strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the Biochemistry, biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Austria
Austria, formally the Republic of Austria, is a landlocked country in Central Europe, lying in the Eastern Alps. It is a federation of nine Federal states of Austria, states, of which the capital Vienna is the List of largest cities in Austria, most populous city and state. Austria is bordered by Germany to the northwest, the Czech Republic to the north, Slovakia to the northeast, Hungary to the east, Slovenia and Italy to the south, and Switzerland and Liechtenstein to the west. The country occupies an area of and has Austrians, a population of around 9 million. The area of today's Austria has been inhabited since at least the Paleolithic, Paleolithic period. Around 400 BC, it was inhabited by the Celts and then annexed by the Roman Empire, Romans in the late 1st century BC. Christianization in the region began in the 4th and 5th centuries, during the late Western Roman Empire, Roman period, followed by the arrival of numerous Germanic tribes during the Migration Period. A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trockenbeerenauslese
''Trockenbeerenauslese'' (, ), or TBA, is a German or Austrian botrytized wine made entirely from the individually selected grapes fully "dried" from Botrytis cinerea ("noble rot"), hence the name. ''Trockenbeerenauslese'' is a very sweet wine, highest among the wines of the QmP ("quality wine with distinction") category that includes also Auslese and Beerenauslese. Vintage The grapes for TBA are individually picked among shrivelled with noble rot, often to the point of appearing like a raisin. The shrivelling might causes the content to become concentrated, very sweet and have an intensely rich flavour, frequently with a lot of caramel and honey bouquet, stone fruit notes such as apricot, and distinctive aroma of the noble rot. The finest examples are made from the Riesling grape, as this variety retains plenty of acidity even at the extreme ripeness, and therefore age well. Other grape varieties can benefit from noble rot, such as Sauvignon Blanc and SĂ©millon''. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noble Rot
Noble rot (; ; ; ) is the beneficial form of a grey fungus, ''Botrytis cinerea'', affecting wine grapes. Infestation by ''Botrytis'' requires warm and humid conditions, typically around 20 degrees Celsius and above 80% humidity. If the weather stays wet, the undesirable form, "bunch rot" or "grey rot", adversely affects winemaking by disrupting fermentation and changing the taste, aroma, and appearance of the final wine Grapes typically become infected with ''cinerea'' when they are ripe. If they are then exposed to drier conditions and become partially raisined, this form of infection is known as noble rot. Grapes picked at a certain point during infestation can produce particularly fine and concentrated sweet wine. Wines produced by this method are known as botrytized wines, and are considered a distinct category of dessert wines. The primary distinction between botrytized wines and other naturally sweet, non-fortified sweet wines, such as late-harvest wines, ice wines, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eiswein
Icewine (or ice wine; ) is a type of dessert wine produced from grapes that have been Freezing, frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, allowing for a more concentrated grape juice to develop. The grapes' must is then pressed (wine), pressed from the frozen grapes, resulting in a smaller amount of more concentrated, very sweet juice. With icewines, the freezing happens before the fermentation (wine), fermentation, not afterwards. Unlike the grapes from which other dessert wines are made, such as Sauternes (wine), Sauternes, Tokaji, or Trockenbeerenauslese, icewine grapes should not be affected by ''Botrytis cinerea'' or noble rot, at least not to any great degree. Only healthy grapes keep in good shape until the opportunity arises for an icewine harvest, which in extreme cases can occur after the New Year, on a northern hemisphere calendar. This gives icewine its characteristic refreshing sweetness balanced by high a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beerenauslese
''Beerenauslese'' () is a German language wine term for a late harvest wine with noble rot. Beerenauslese is a category in the '' Prädikatswein'' category of the Austrian and German wine classifications, and is a category above Auslese. Beerenauslese wines, often called "BA" for short, are usually made from grapes affected by noble rot, that is " botrytized" grapes. The grapes for ''Beerenauslese'' wines are those that have been individually picked. These wines are typically very sweet and rich, and most age very well. The finest Beerenauslese wines are generally considered to be made from the Riesling grape variety, as this retains significant acidity even with the extreme ripeness, which results in a wine where the sweetness is balanced and which has great longevity and which often will improve for decades. These wines are produced in very small quantities when the weather is suitable for the noble rot to form and only in vineyards with appropriate conditions, so they tend ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Auslese
''Auslese'' (, ; plural form is ''Auslesen'') is a German language wine term for a late harvest wine and is a riper category than Spätlese in the '' Prädikatswein'' category of the Austrian and German wine classification. Harvest The grapes are picked from selected very ripe bunches in the autumn (late November-early December), and have to be hand-picked. Generally Auslese wine can be made in only the best harvest years that have been sufficiently warm. A small proportion of the grapes may be affected by noble rot in some regions although this never dominates the character of the wine. Rheingau winemaker Schloss Johannisberg is generally credited with discovering Auslese wine in 1787. Auslesen are sometimes considered a German dessert wine, especially the wines made from botrytis infected bunches, though it is not as sweet as Eiswein, Beerenauslese (BA), or Trockenbeerenauslese (TBA) dessert wines. Auslesen can be enjoyed by themselves (''aperitif'' – an "afternoon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spätlese
(literal meaning: "late harvest"; plural form is ''Spätlesen'') is a German wine term for a wine from fully ripe grapes, the lightest of the late harvest wines. ''Spätlese'' is a riper category than Kabinett in the '' Prädikatswein'' category of the German wine classification and is the lowest level of ''Prädikatswein'' in Austria, where Kabinett is classified in another way.Wines from Austria: Quality Designations in Detail , accessed on May 19, 2008 In both cases, ''Spätlese'' is below Auslese in terms of ripeness. The grapes are picked at least seven days after normal harvest, so they are riper an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kabinett
Kabinett (literal meaning: cabinet), or sometimes Kabinettwein (literal meaning: a wine set aside in a cabinet), is a German language wine term for a wine which is made from fully ripened grapes of the main harvest, typically picked in September, and are usually made in a light style. In the German wine classification system, Kabinett is the lowest level of '' Prädikatswein'', lower in ripeness than Spätlese. In Austria, Kabinett is subcategory of ''Qualitätswein'' rather than a ''Prädikatswein'', and the term always designates a dry wine.Wines from Austria: Quality Designations in Detail , accessed on May 21, 2008 In the , Kabinet is a categ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German Wine Classification
The German wine classification system puts a strong emphasis on standardization and factual completeness, and was first implemented by the German Wine Law of 1971. Nearly all of Germany's vineyards are delineated and registered as one of approximately 2,600 Einzellagen ('individual sites'), and the produce from any vineyard can be used to make German wine at any quality level, as long as the must weight of the grapes reaches the designated minimum level. As the current German system does not classify vineyards by quality, the measure of wine ’quality’ is the ripeness of the grapes alone. Approximately 200 wine makers have been organised since 1910 in the Verband Deutscher Prädikatsweingüter (VDP). To counter the shortcomings of the 1971 law, the VDP nowadays classifies the best vineyards by its own rules into 'VDP.Grosse Lage' ( Grand cru) and 'VDP.Erste Lage' (Premier cru) based on 19th century Prussian tax maps. Most of these wine makers are based in the regions of Mose ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
