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Albarossa
Albarossa is a red Italian wine grape variety that was created in the Veneto wine region in 1938 by grape breeder Giovanni Dalmasso at the Istituto Sperimentale per la Viticoltura in Conegliano. Dalmasso originally thought he created the grape from a crossing of Nebbiolo and Barbera but DNA profiling in 2009 confirmed that the "Nebbiolo" vine used wasn't Nebbiolo at all but rather a very old French wine grape variety from the Ardèche, Chatus. The confusion stemmed from a synonym of Chatus, ''Nebbiolo di Dronero'' (Nebbiolo of Dronero, a small commune in the Piedmont wine region where Nebbiolo is grown but so apparently was Chatus).J. Robinson, J. Harding and J. Vouillamoz ''Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours'' pg 24, 86, 232 Allen Lane 2012 Wine regions Albarossa first became a permitted variety for use in Italian winemaking in 1977 but its commercial use has not taken off. A 2000 census revealed that there is less 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grape Variety
This list of grape varieties includes cultivated grapes, whether used for wine, or eating as a table grape, fresh or dried (raisin, currant, sultana). For a complete list of all grape species including those unimportant to agriculture, see Vitis. The term ''grape variety'' refers to cultivars rather than actual botanical varieties according to the International Code of Nomenclature for Cultivated Plants, because they are propagated by cuttings and may have unstable reproductive properties. However, the term ''variety'' has become so entrenched in viticulture that any change to using the term ''cultivar'' instead is unlikely. Single species grapes While some of the grapes in this list are hybrids, they are hybridized within a single species. For those grapes hybridized across species, known as interspecific hybrids, see the section on multispecies hybrid grapes below. ''Vitis vinifera'' (wine) Red grapes White grapes Rose Grapes ''Vitis vinifera'' (table) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conegliano
Conegliano (; Venetian: ''Conejan'') is a town and ''comune'' of the Veneto region, Italy, in the province of Treviso, about north by rail from the town of Treviso. The population of the city is of people. The remains of a 10th-century castle are situated on a hill that dominates the town. Formerly belonging to the Bishop of Vittorio Veneto, what remains is a bell tower, which now houses a small museum, and outer walls. On 7 July 2019, Le Colline del Prosecco di Conegliano e Valdobbiadene was inscribed as a UNESCO World Heritage Site. Industry Conegliano is noted for its wine, chiefly the dry white Prosecco (made from the glera grape) which comes in three varieties: tranquillo (still), frizzante (slightly sparkling) and spumante ( sparkling). It is also home to Italy's oldest and most prestigious wine school called Scuola Enologica. It is also home to the Istituto Sperimentale per la Viticoltura where several Italian grape varieties have been bred, including Albarossa, Vega ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbera
Barbera is a red Italian wine grape variety that, as of 2000, was the third most-planted red grape variety in Italy (after Sangiovese and Montepulciano). It produces good yields and is known for deep color, full body, low tannins and high levels of acidity.J. Robinson (ed) ''The Oxford Companion to Wine'' Third Edition pg 62-63 Oxford University Press 2006 Century-old vines still exist in many regional vineyards and allow for the production of long-aging, robust red wines with intense fruit and enhanced tannic content. The best known appellation is the DOCG (Denominazione di Origine Controllata e Garantita) Barbera d'Asti in the Piedmont region: the highest-quality Nizza DOCG wines are produced within a sub-zone of the Barbera d'Asti production area. When young, the wines offer a very intense aroma of fresh red cherries and blackberries. In the lightest versions notes of cherries, raspberries and blueberries and with notes of blackberry and black cherries in wines made of mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
San Michele (grape)
San Michele is the Italian name of Saint Michael. It may also refer to: Places ;Italy * San Michele all'Adige, a municipality of the Province of Trento, Trentino-Südtirol * San Michele al Tagliamento, a municipality of the Province of Venice, Veneto * San Michele di Ganzaria, a municipality of the Province of Catania, Sicily * San Michele di Serino, a municipality of the Province of Avellino, Campania * San Michele Mondovì, a municipality of the Province of Cuneo, Piedmont * San Michele Salentino, a municipality of the Province of Brindisi, Apulia * San Michele Tiorre, a hamlet of Felino (PR), Emilia-Romagna * Dusino San Michele, a municipality of the Province of Asti, Piedmont * Olivetta San Michele, a municipality of the Province of Imperia, Liguria Churches ;Italy * San Michele Arcangelo - in Anacapri * San Michele Arcangelo, Antegnate - in province of Bergamo * San Michele e San Francesco, Carmignano * San Michele, Cremona * San Michele Visdomini - in Florence * San Michel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar (wine)
Sugars in wine are at the heart of what makes winemaking possible. During the process of fermentation, sugars from wine grapes are broken down and converted by yeast into alcohol (ethanol) and carbon dioxide. Grapes accumulate sugars as they grow on the grapevine through the translocation of sucrose molecules that are produced by photosynthesis from the leaves. During ripening the sucrose molecules are hydrolyzed (separated) by the enzyme invertase into glucose and fructose. By the time of harvest, between 15 and 25% of the grape will be composed of simple sugars. Both glucose and fructose are six-carbon sugars but three-, four-, five- and seven-carbon sugars are also present in the grape. Not all sugars are fermentable, with sugars like the five-carbon arabinose, rhamnose and xylose still being present in the wine after fermentation. Very high sugar content will effectively kill the yeast once a certain (high) alcohol content is reached. For these reasons, no wine is ever ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monferrato DOC
Montferrat (, ; it, Monferrato ; pms, Monfrà , locally ; la, Mons Ferratus) is part of the region of Piedmont in northern Italy. It comprises roughly (and its extent has varied over time) the modern provinces of Alessandria and Asti. Montferrat is one of the most important wine districts of Italy. It also has a strong literary tradition, including the 18th century Asti-born poet and dramatist Vittorio Alfieri and the Alessandrian Umberto Eco. The territory is cut in two by the river Tanaro. The northern part (the Basso Monferrato, "Low Montferrat"), which lies between that river and the Po, is an area of rolling hills and plains. The southern part (the Alto Monferrato, "High Montferrat") rises from the banks of the Tanaro into the mountains of the Apennines and the water divide between Piedmont and Liguria. On 22 June 2014, Montferrat was declared a UNESCO World Heritage Site. History Originally a county, it was elevated to a margravate of the Holy Roman Empire u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Color
The color of wine is one of the most easily recognizable characteristics of wines. Color is also an element in wine tasting since heavy wines generally have a deeper color. The accessory traditionally used to judge the wine color was the tastevin, a shallow cup allowing one to see the color of the liquid in the dim light of a cellar. The color is an element in the classification of wines. Color origins The color of the wine mainly depends on the color of the drupe of the grape variety. Since pigments are localized in the center of the grape drupe, not in the juice, the color of the wine depends on the method of vinification and the time the must is in contact with those skins, a process called maceration. The Teinturier grape is an exception in that it also has a pigmented pulp. The blending of two or more varieties of grapes can explain the color of certain wines, like the addition of Rubired to intensify redness. Red drupe grapes can produce white wine if they are quickly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anthocyanin
Anthocyanins (), also called anthocyans, are water-soluble vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart gave the name Anthokyan to a chemical compound that gives flowers a blue color for the first time in his treatise "''Die Farben der Blüthen''". Food plants rich in anthocyanins include the blueberry, raspberry, black rice, and black soybean, among many others that are red, blue, purple, or black. Some of the colors of autumn leaves are derived from anthocyanins. Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are derived from anthocyanidins by adding sugars. They are odorless and moderately astringent. Although approved as food and beverage colorant in the European Union, anthocyanins are not approved ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phenolic Content (wine)
The phenolic content in wine refers to the phenolic compounds— natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include phenolic acids, stilbenoids, flavonols, dihydroflavonols, anthocyanins, flavanol monomers (catechins) and flavanol polymers (proanthocyanidins). This large group of natural phenols can be broadly separated into two categories, flavonoids and non-flavonoids. Flavonoids include the anthocyanins and tannins which contribute to the color and mouthfeel of the wine. The non-flavonoids include the stilbenoids such as resveratrol and phenolic acids such as benzoic, caffeic and cinnamic acids. Origin of the phenolic compounds The natural phenols are not evenly distributed within the fruit. Phenolic acids are largely present in the pulp, anthocyanins and stilbenoids in the skin, and other phenols (catechins, proanthocyanidins and flavono ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
