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Meursault Wine
Meursault wine is produced in the commune of Meursault in Côte de Beaune of Burgundy. The ''Appellation d'origine contrôlée'' (AOC) Meursault may be used for white wine and red with respectively Chardonnay and Pinot noir as the main grape varieties. The production of white Meursault dominates, with around 98 per cent. There are no Grand Cru vineyards within Meursault, but several highly regarded Premier Cru vineyards. In 2008, there were of vineyard surface in production for Meursault wine at village and Premier Cru level and 18,536 hectoliters of wine were produced, of which 18,171 hectoliters were white wine and 365 hectoliters red wine. Some of this area was used for red wines in 2007. The amount produced corresponds to almost 2.5 million bottles, of which slightly less than 50,000 bottles were red wine. For white wines, the AOC regulations allow both Chardonnay and Pinot blanc to be used, but most wines are 100% Chardonnay. The AOC regulations also allow up to 15 per cent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oak (wine)
Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine. It can be introduced in the form of a barrel during the fermentation or aging periods, or as free-floating chips or staves added to wine fermented in a vessel like stainless steel. Oak barrels can impart other qualities to wine through evaporation and low level exposure to oxygen.J. Robinson ''Jancis Robinson's Wine Course'' Third Edition pg 91-93 Abbeville Press 2003 History In early wine history, the amphora was the vessel of choice for the storage and transportation of wine. Due to the perishable nature of wood material it is difficult to trace the usage of barrels in history. The Greek historian Herodotus noted that ancient Mesopotamians used barrels made of palm wood to transport wine along the Euphrates. Palm is a difficult material to bend and fashion into barrels, however, and wine merchants in different regions experimented with different wood styles to find a better wood source. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puligny-Montrachet Wine
Puligny-Montrachet wine is produced in the commune of Puligny-Montrachet in Côte de Beaune of Burgundy. The ''Appellation d'origine contrôlée'' (AOC) Puligny-Montrachet may be used for white wine and red with respectively Chardonnay and Pinot noir as the main grape variety. However, almost only white Puligny-Montrachet is produced, at around 99.5 per cent of the total production. There are four Grand Cru vineyards within Puligny-Montrachet, with Montrachet the most well-known, and 17 Premier Cru vineyards. In 2008, there were of vineyard surface was in production for Puligny-Montrachet wine at village and Premier Cru level, and 10,844 hectoliters of wine was produced, of which 10,792 hectoliters white wine and 52 hectoliters red wine. Some of this area was used for the red wines in 2007. The amount produced corresponds to slightly fewer than 1.5 million bottles of which slightly fewer than 7,000 bottles were red wine. For white wines, the AOC regulations allow both Chardonnay ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Volnay AOC
Volnay is the name of two communes in France: * Volnay, Côte-d'Or * Volnay, Sarthe Volnay () is a commune in the Sarthe department in the region of Pays de la Loire in north-western France. See also *Communes of the Sarthe department The following is a list of the 354 communes of the Sarthe department of France. The comm ... It may also refer to: * Volnay AOC, a wine classification based on the town of the same name in Côte-d'Or {{Geodis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lieu-dit
''Lieu-dit'' (; plural: ''lieux-dits'') (literally ''said-location'') is a French toponymic term for a small geographical area bearing a traditional name. The name usually refers to some characteristic of the place, its former use, a past event, etc. A lieu-dit may be uninhabited, which distinguishes it from an ''hameau'' (hamlet), which is inhabited. In Burgundy, the term ''climat'' is used interchangeably with ''lieu-dit''. Etymology English speakers seem to have discovered the concept through oenology and have considered it as a wine term which in its typical usage translates as "vineyard name" or "named vineyard". Typically, a ''lieu-dit'' is the smallest piece of land which has a traditional vineyard name assigned to it. In most cases, this means that a ''lieu-dit'' is smaller than an ''appellation d'origine contrôlée'' (AOC). Use in France In some cases, ''lieux-dits'' appear on wine labels, in addition to the AOC name. This is most commonly seen for Alsace wine and Bur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diacetyl
Diacetyl (IUPAC systematic name: butanedione or butane-2,3-dione) is an organic compound with the chemical formula (CH3CO)2. It is a yellow liquid with an intensely buttery flavor. It is a vicinal diketone (two C=O groups, side-by-side). Diacetyl occurs naturally in alcoholic beverages and is added as a flavoring to some foods to impart its buttery flavor. Chemical structure A distinctive feature of diacetyl (and other vicinal diketones) is the long C–C bond linking the carbonyl centers. This bond distance is about 1.54 Å, compared to 1.45 Å for the corresponding C–C bond in 1,3-butadiene. The elongation is attributed to repulsion between the polarized carbonyl carbon centers. Occurrence and biosynthesis Diacetyl arises naturally as a byproduct of fermentation. In some fermentative bacteria, it is formed via the thiamine pyrophosphate-mediated condensation of pyruvate and acetyl CoA. Sour (cultured) cream, cultured buttermilk, and cultured butter are produced by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactic Acid
Lactic acid is an organic acid. It has a molecular formula . It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as natural sources. Lactic acid is an alpha-hydroxy acid (AHA) due to the presence of a hydroxyl group adjacent to the carboxyl group. It is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries. The conjugate base of lactic acid is called lactate (or the lactate anion). The name of the derived acyl group is lactoyl. In solution, it can ionize by loss of a proton to produce the lactate ion . Compared to acetic acid, its p''K'' is 1 unit less, meaning lactic acid is ten times more acidic than acetic acid. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two enantiomers. One ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malic Acid
Malic acid is an organic compound with the molecular formula . It is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle. Etymology The word 'malic' is derived from Latin ' mālum', meaning 'apple'. The related Latin word , meaning 'apple tree', is used as the name of the genus ''Malus'', which includes all apples and crabapples; and the origin of other taxonomic classifications such as Maloideae, Malinae, and Maleae. Biochemistry L-Malic acid is the naturally occurring form, whereas a mixture of L- and D-malic acid is produced synthetically. File:L-Äpfelsäure.svg, L-Malic acid File:D-Äpfelsäure.svg, D-Malic acid Malate plays an important role in biochemistry. In the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oenococcus Oeni
''Oenococcus oeni'' (known as ''Leuconostoc oeni'' until 1995) is a Gram-positive bacterial species in the genus of ''Oenococcus''. It was the only species in the genus until 2006, when the species ''Oenococcus kitaharae'' was identified. As its name implies, ''Oe. oeni'' holds major importance in the field of oenology, where it is the primary bacterium involved in completing the malolactic fermentation.Kunkee, R. E. 1973. Malo-Lactic Fermentation and Winemaking. In, The Chemistry of Winemaking, Adv. Chem. Ser. 137, A. D. Webb, Ed. American Chemical Society. Washington DC. Diacetyl Diacetyl in wine is produced by lactic acid bacteria, mainly ''Oe. oeni''. In low levels, it can impart positive nutty or caramel characters, but at levels above 5 mg/L, it creates an intense buttery or butterscotch flavour, where it is perceived as a flaw. The sensory threshold for the compound can vary depending on the levels of certain wine components, such as sulfur dioxide. It can be produ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malolactic Fermentation
Malolactic conversion (also known as malolactic fermentation or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can sometimes run concurrently with it. The process is standard for most red wine production and common for some white grape varieties such as Chardonnay, where it can impart a "buttery" flavor from diacetyl, a byproduct of the reaction. The fermentation reaction is undertaken by the family of lactic acid bacteria (LAB); ''Oenococcus oeni'', and various species of ''Lactobacillus'' and ''Pediococcus''. Chemically, malolactic fermentation is a decarboxylation, which means carbon dioxide is liberated in the process.K. Fugelsang, C. Edwards ''Wine Microbiology'' Second Edition pgs 29-44, 88-91, 130-135, 168-179 Springer Science and Business Media, New ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aging (wine)
The aging of wine is potentially able to improve the quality of wine. This distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids and phenolic compounds (such as tannins) can alter the aroma, color, mouthfeel and taste of the wine in a way that may be more pleasing to the taster. The ability of a wine to age is influenced by many factors including grape variety, vintage, viticultural practices, wine region and winemaking style. The condition that the wine is kept in after bottling can also influence how well a wine ages and may require significant time and financial investment.R. Jackson ''"Wine Science: Principles and Applications"'' Third Edition, pp. 431–489, 643–671. Academic Press 2008 .R. Boulton, V. Singleton, L. Bisson, R. Kunkee ''Principles and Practices of Winemaking'', pp. 382–424. Springer 1996 New York . The quality of an aged wine varies significant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
