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Rufete (grape)
Rufete is a red Spanish/Portuguese wine grape variety that is grown primarily used in port wine production in the Douro region of Portugal. It is also grown up along the Duero basin across the border in the Spanish province of Castile and León and can be found in the Dão DOC of Portugal where the variety is known as ''Tinta Pinheira''.J. Robinson ''Jancis Robinson's Guide to Wine Grapes'' pg 161 Oxford University Press 1996 Wine regions While the grape is mostly associated with the fortified wine production of the Douro, it can also be found in other smaller Portuguese and Spanish wine regions such as the Arribes '' Denominación de Origen'' (DO) right along the Portugal/Spanish border in Castile and León and the Castelo Rodrigo, Cova da Beira and Pinhel wine regions located within the larger Beiras ''Vinho Regional'' (VR) in Portugal. T. Stevenson ''"The Sotheby's Wine Encyclopedia"'' pg 330-333 Dorling Kindersley 2005 Viticulture and wine styles Rufete is known to be a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish (wine)
Spanish wine () includes red, white, and sparkling wines produced throughout the country. Located on the Iberian Peninsula, Spain has over 1.2 million hectares (2.9 million acres) planted in wine grapes, making it the most widely planted wine-producing nation,K. MacNeil ''The Wine Bible'' pg 410-422 Workman Publishing 2001 but the second largest producer of wine in the world, behind Italy and ahead of France and the United States. This is due, in part, to the very low yields and wide spacing of the old vines planted on the dry soils found in some of the Spanish wine regions. The country is ninth in worldwide consumption with Spaniards drinking, on average, 21.6 litres (5.7 US gal) per person a year. The country has an abundance of native grape varieties, with over 400 varieties planted throughout Spain, though 88 percent of the country's wine production is from only 20 grapes — including the reds Tempranillo, Bobal, Garnacha, and Monastrell; the whites Alba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Winemaking
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes. Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or Liquor, spirits) include mead, made by fermenting Honey#Fermentation, honey and water, cider ("apple cider"), made by fermenting the Apple juice, juice of apples, and perry ("pear cider"), made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anaerobic Respiration
Anaerobic respiration is respiration using electron acceptors other than molecular oxygen (O2). Although oxygen is not the final electron acceptor, the process still uses a respiratory electron transport chain. In aerobic organisms undergoing respiration, electrons are shuttled to an electron transport chain, and the final electron acceptor is oxygen. Molecular oxygen is an excellent electron acceptor. Anaerobes instead use less-oxidizing substances such as nitrate (), fumarate (), sulfate (), or elemental sulfur (S). These terminal electron acceptors have smaller reduction potentials than O2. Less energy per oxidized molecule is released. Therefore, anaerobic respiration is less efficient than aerobic. As compared with fermentation Anaerobic cellular respiration and fermentation generate ATP in very different ways, and the terms should not be treated as synonyms. Cellular respiration (both aerobic and anaerobic) uses highly reduced chemical compounds such as NADH and FADH2 ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxidizing
Redox (reduction–oxidation, , ) is a type of chemical reaction in which the oxidation states of substrate change. Oxidation is the loss of electrons or an increase in the oxidation state, while reduction is the gain of electrons or a decrease in the oxidation state. There are two classes of redox reactions: * ''Electron-transfer'' – Only one (usually) electron flows from the reducing agent to the oxidant. This type of redox reaction is often discussed in terms of redox couples and electrode potentials. * ''Atom transfer'' – An atom transfers from one substrate to another. For example, in the rusting of iron, the oxidation state of iron atoms increases as the iron converts to an oxide, and simultaneously the oxidation state of oxygen decreases as it accepts electrons released by the iron. Although oxidation reactions are commonly associated with the formation of oxides, other chemical species can serve the same function. In hydrogenation, C=C (and other) bonds ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Body (wine)
The use of wine tasting descriptors allows the taster to qualitatively relate the aromas and flavors that the taster experiences and can be used in assessing the overall quality of wine. Wine writers differentiate wine tasters from casual enthusiasts; tasters attempt to give an objective description of the wine's taste (often taking a systematic approach to tasting), casual enthusiasts appreciate wine but pause their examination sooner than tasters. The primary source of a person's ability to taste wine is derived from their olfactory senses. A taster's own personal experiences play a significant role in conceptualizing what they are tasting and attaching a description to that perception. The individual nature of tasting means that descriptors may be perceived differently among various tasters. The following is an incomplete list of wine tasting descriptors and a common meaning of the terms. These terms and usage are from Karen MacNeil's 2001 edition of ''The Wine Bible'' u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ripeness (wine)
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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beiras (VR)
Beiras is a Portuguese wine region producing wines with the classification '' Denominação de Origem Controlada''. Located in the northern regions of Portugal, the Beiras region produces a wide range of wines, including sparkling and fortified wine. Quality varies dramatically depending on producer and region. T. Stevenson ''"The Sotheby's Wine Encyclopedia"'' pg 329-333 Dorling Kindersley 2005 Wine regions Within the Beiras, the following regions exist at the IPR or DOC level: *Dão DOC *Bairrada DOC *Beira Interior DOC, with the following three subregions: (reflects situation as of July 31, 2009) ** [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinhel (wine)
Pinhel is a Portuguese wine region centered on the town of Pinhel in the wider Beiras wine region. Pinhel was initially a separate '' Indicação de Proveniencia Regulamentada'' (IPR) region, but in 2005, it became one of three subregions of the Beira Interior DOC, which has the higher '' Denominação de Origem Controlada'' (DOC) status. Its name may still be indicated together with that of Beira Interior, as Beira Interior-Pinhel. (reflects situation as of July 31, 2009) Located south of the region, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cova Da Beira (wine)
Cova da Beira is a Portuguese wine region centered on the Cova da Beira region between the Dão and Vinho Verde DOCs in the wider Beiras VR wine region. Cova da Beira was initially a separate '' Indicação de Proveniencia Regulamentada'' (IPR) region (and was the largest IPR in Portugal in terms of land planted with vines), but in 2005, it became one of three subregions of the Beira Interior DOC, which has the higher '' Denominação de Origem Controlada'' (DOC) status. Its name may still be indicated together with that of Beira Interior, as Beira Interior-Cova da Beira. (reflects situation as of July 31, 2009) [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Castelo Rodrigo (wine)
Castelo Rodrigo () is a Portuguese wine region centered on the town of Figueira de Castelo Rodrigo in the wider Beiras wine region south of the Douro river. Castelo Rodrigo was initially a separate '' Indicação de Proveniencia Regulamentada'' (IPR) region, but in 2005, it became one of three subregions of the Beira Interior DOC, which has the higher '' Denominação de Origem Controlada'' (DOC) status. Its name may still be indicated together with that of Beira Interior, as Beira Interior-Castelo Rodrigo. (reflects situation as of July 31, 2009) Located along the border with Spain, this warm climate region is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arribes (wine)
Arribes is a Spanish Denominación de Origen Protegida (DOP) for wines located in the southeast of the province of Zamora and the northeast of the province of Salamanca ( Castile and León, Spain), along the border with Portugal on the banks of the River Duero. In 2002 the area covered by the DOP along with parts of Portugal on the opposite bank was declared a Natural Park, Parque Natural de Arribes del Duero. History There are two theories regarding the origins of winemaking in the Arribes region. The first says that it was the ancient Romans who introduced grape-growing and wine-making. The second theory says it could have been the Phoenicians at a much earlier date, making use of their fleets along the Duero and the port of Oporto. In 1998, the area was awarded the category of Vino de la Tierra and on 27 July 2005, it was awarded the higher category of Denominación de Origen. The name Arribes derives from the Latin ''ad ripam'', which means 'on the banks' (of the riv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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