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Petit Rouge
Petit Rouge is a red Italian wine grape variety that ampelographers believe is indigenous to the Valle d'Aosta (french: Vallée d'Aoste) region of northwest Italy.J. Robinson ''Jancis Robinson's Guide to Wine Grapes'' pg 136 Oxford University Press 1996 However, there is some confusion about whether Petit Rouge is the same variety as the red Swiss wine grape Rouge de Valais. J. Robinson ''Vines, Grapes & Wines'' pg 210 Mitchell Beazley 1986 The grape is somewhat obscure and is not widely grown outside the Valle d'Aosta where it is primarily a blending variety but some varietal wines are produced. Oz Clarke & M. Rand ''Encyclopedia of Grapes'' pg 167 Webster International Publishers In blends, it adds floral aroma notes and dark color to the wines. Wine regions Petit Rouge is primarily found in the Valle d'Aosta region of northwest Italy between Piedmont and the Alps separating Italy from France and Switzerland. In general, altitude determines which varieties of grapes may ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oriou Gris
Petit Rouge is a red Italian wine grape variety that ampelographers believe is indigenous to the Valle d'Aosta (french: Vallée d'Aoste) region of northwest Italy.J. Robinson ''Jancis Robinson's Guide to Wine Grapes'' pg 136 Oxford University Press 1996 However, there is some confusion about whether Petit Rouge is the same variety as the red Swiss wine grape Rouge de Valais. J. Robinson ''Vines, Grapes & Wines'' pg 210 Mitchell Beazley 1986 The grape is somewhat obscure and is not widely grown outside the Valle d'Aosta where it is primarily a blending variety but some varietal wines are produced. Oz Clarke & M. Rand ''Encyclopedia of Grapes'' pg 167 Webster International Publishers In blends, it adds floral aroma notes and dark color to the wines. Wine regions Petit Rouge is primarily found in the Valle d'Aosta region of northwest Italy between Piedmont and the Alps separating Italy from France and Switzerland. In general, altitude determines which varieties of grape ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of Overseas France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pacific and Indian Oceans. Its Metropolitan France, metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Due to its several coastal territories, France has the largest exclusive economic zone in the world. France borders Belgium, Luxembourg, Germany, Switzerland, Monaco, Italy, Andorra, and Spain in continental Europe, as well as the Kingdom of the Netherlands, Netherlands, Suriname, and Brazil in the Americas via its overseas territories in French Guiana and Saint Martin (island), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dolcetto
Dolcetto ( , , ) is a black Italian wine grape variety widely grown in the Piedmont region of northwest Italy. The Italian word ''dolcetto'' means "little sweet one", but it is not certain that the name originally carried any reference to the grape’s sugar levels: it is possible that it derives from the name of the hills where the vine is cultivated. In any case the wines produced are nearly always dry. They can be tannic and fruity with moderate, or decidedly low, levels of acidity and are typically meant to be consumed within a few years after release.O. Clarke ''Encyclopedia of Grapes'' pg 86 Harcourt Books 2001 History One theory suggests the grape originated in France and was brought to Monferrato some time in the 11th century.J. Robinson ''Vines, Grapes & Wines'' pg 209 Mitchell Beazley Publishing 1986 A competing theory has the grape originating in the Piedmontese village of Dogliani.K. MacNeil ''The Wine Bible'' pg 332 Workman Publishing 2001 In 1593, an ordina ... [...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] |
Wines Must Be Aged
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 significa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcohol Level
Alcohol by volume (abbreviated as ABV, abv, or alc/vol) is a standard measure of how much alcohol (ethanol) is contained in a given volume of an alcoholic beverage (expressed as a volume percent). It is defined as the number of millilitres (mL) of pure ethanol present in of solution at . The number of millilitres of pure ethanol is the mass of the ethanol divided by its density at , which is . The ABV standard is used worldwide. The International Organization of Legal Metrology has tables of density of water–ethanol mixtures at different concentrations and temperatures. In some countries, e.g. France, alcohol by volume is often referred to as degrees Gay-Lussac (after the French chemist Joseph Louis Gay-Lussac), although there is a slight difference since the Gay-Lussac convention uses the International Standard Atmosphere value for temperature, . Volume change Mixing two solutions of alcohol of different strengths usually causes a change in volume. Mixing pure water with a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented (wine)
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14 days for ''primary fermentation'' and potentially another 5 to 10 days for a '' secondary fermentation''. Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines. History The natural occurrence of fermentation means it was probably first observed long ago by humans.H. Johnson: ''Vintage: The St ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hectare
The hectare (; SI symbol: ha) is a non-SI metric unit of area equal to a square with 100-metre sides (1 hm2), or 10,000 m2, and is primarily used in the measurement of land. There are 100 hectares in one square kilometre. An acre is about and one hectare contains about . In 1795, when the metric system was introduced, the ''are'' was defined as 100 square metres, or one square decametre, and the hectare ("hecto-" + "are") was thus 100 ''ares'' or km2 (10,000 square metres). When the metric system was further rationalised in 1960, resulting in the International System of Units (), the ''are'' was not included as a recognised unit. The hectare, however, remains as a non-SI unit accepted for use with the SI and whose use is "expected to continue indefinitely". Though the dekare/decare daa (1,000 m2) and are (100 m2) are not officially "accepted for use", they are still used in some contexts. Description The hectare (), although not a unit of SI, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tonnes
The tonne ( or ; symbol: t) is a unit of mass equal to 1000 kilograms. It is a non-SI unit accepted for use with SI. It is also referred to as a metric ton to distinguish it from the non-metric units of the short ton ( United States customary units), and the long ton ( British imperial units). It is equivalent to approximately 2204.6 pounds, 1.102 short tons, and 0.984 long tons. The official SI unit is the megagram (symbol: Mg), a less common way to express the same mass. Symbol and abbreviations The BIPM symbol for the tonne is t, adopted at the same time as the unit in 1879.Table 6 . BIPM. Retrieved on 2011-07-10. Its use is also official for the metric ton in the United States, having been adopted by the United States |
Yield (wine)
In viticulture, the yield is a measure of the amount of grapes or wine that is produced per unit surface of vineyard, and is therefore a type of crop yield. Two different types of yield measures are commonly used, mass of grapes per vineyard surface, or volume of wine per vineyard surface. The yield is often seen as a quality factor, with lower yields associated with wines with more concentrated flavours, and the maximum allowed yield is therefore regulated for many wine appellations. Units and conversions In most of Europe, yield is measured in hectoliters per hectare, i.e., by the volume of wine. In most of the New World, yield is measured in tonnes per hectare (or short tons per acre in the USA) – i.e. by mass of grapes produced per unit area. Due to differing winemaking procedures for different styles of wine, and different properties of different grape varieties, the amount of wine produced from a unit mass of grapes varies. It is therefore not possible to make an exact ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Physiological Ripeness
In viticulture, ripeness is the completion of the ripening process of wine grapes on the vine which signals the beginning of harvest. What exactly constitutes ripeness will vary depending on what style of wine is being produced ( sparkling, still, fortified, ''rosé'', dessert wine, etc.) and what the winemaker and viticulturist personally believe constitutes ripeness. Once the grapes are harvested, the physical and chemical components of the grape which will influence a wine's quality are essentially set so determining the optimal moment of ripeness for harvest may be considered the most crucial decision in winemaking.J. Cox ''"From Vines to Wines"'' Fourth Edition, pg 97-106 Storey Publishing 1999 There are several factors that contribute to the ripeness of the grape. As the grapes go through ''veraison'', sugars in the grapes will continue to rise as acid levels fall. The balance between sugar (as well as the potential alcohol level) and acids is considered one of the most c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar Levels (wine)
Sugars in wine are at the heart of what makes winemaking possible. During the process of fermentation (wine), fermentation, sugars from wine grapes are broken down and converted by yeast (wine), yeast into alcohol (ethanol) and carbon dioxide. Grapes accumulate sugars as they grow on the grapevine through the Phloem, translocation of sucrose molecules that are produced by photosynthesis from the leaves. During ripening (wine), ripening the sucrose molecules are hydrolyzed (separated) by the enzyme invertase into glucose and fructose. By the time of harvest (wine), 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 (h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
