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Chaptalization
Chaptalization is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation. The technique is named after its developer, the French chemist Jean-Antoine-Claude Chaptal. This process is not intended to make the wine sweeter, but rather to provide more sugar for the yeast to ferment into alcohol. Chaptalization has generated controversy and discontent in the French wine industry due to advantages that the process is perceived to give producers in poor-climate areas. In response to violent demonstrations by protesters in 1907, the French government began regulating the amount of sugar that can be added to wine. Chaptalization is sometimes referred to as enrichment, for example in the European Union wine regulations specifying the legality of the practice within EU. The legality of chaptalization varies by country, region, and even wine type. In general, it is legal in regions that produce grapes with low sugar content, such as ... [...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] |
Riesling Grapes Leaves
Riesling (, ; ) is a white grape variety that originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked. , Riesling was estimated to be the world's 20th most grown variety at (with an increasing trend),J. Robinson (ed) ''The Oxford Companion to Wine'' Third Edition, Oxford University Press 2006, p. 746: ''"Vine varieties"'', . but in terms of importance for quality wines, it is usually included in the "top three" white wine varieties together with Chardonnay and Sauvignon blanc. Riesling is a variety that is highly "''terroir''-expressive", meaning that the character of Riesling wines is greatly influenced by the wine's place of origin. In cool climates (such as many German wine regions), Riesling wines tend to exhibit apple and tree fruit notes with noticeable le ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean-Antoine Chaptal
Jean-Antoine Chaptal, comte de Chanteloup (5 June 1756 – 30 July 1832) was a French chemist, physician, agronomist, industrialist, statesman, educator and philanthropist. His multifaceted career unfolded during one of the most brilliant periods in French science. In chemistry it was the time of Antoine Lavoisier, Claude-Louis Berthollet, Louis Guyton de Morveau, Antoine-François Fourcroy and Joseph Gay-Lussac. Chaptal made his way into this elite company in Paris beginning in the 1780s, and established his credentials as a serious scientist most definitely with the publication of his first major scientific treatise, the ''Ėléments de chimie'' (3 vols, Montpellier, 1790). His treatise brought the term "nitrogen" into the revolutionary new chemical nomenclature developed by Lavoisier. By 1795, at the newly established ''École Polytechnique'' in Paris, Chaptal shared the teaching of courses in pure and applied chemistry with Claude-Louis Berthollet, the doyen of the science. In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Underripe Grapes
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] |
Jean-Antoine-Claude Chaptal
Jean-Antoine Chaptal, comte de Chanteloup (5 June 1756 – 30 July 1832) was a French chemist, physician, agronomist, industrialist, statesman, educator and philanthropist. His multifaceted career unfolded during one of the most brilliant periods in French science. In chemistry it was the time of Antoine Lavoisier, Claude-Louis Berthollet, Louis Guyton de Morveau, Antoine-François Fourcroy and Joseph Gay-Lussac. Chaptal made his way into this elite company in Paris beginning in the 1780s, and established his credentials as a serious scientist most definitely with the publication of his first major scientific treatise, the ''Ėléments de chimie'' (3 vols, Montpellier, 1790). His treatise brought the term "nitrogen" into the revolutionary new chemical nomenclature developed by Lavoisier. By 1795, at the newly established ''École Polytechnique'' in Paris, Chaptal shared the teaching of courses in pure and applied chemistry with Claude-Louis Berthollet, the doyen of the sc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mosel (wine Region)
Mosel () is one of 13 German wine regions (''Weinbaugebiete'') for quality wines (''Qualitätswein'', formerly ''QbA'' and ''Prädikatswein''), and takes its name from the Mosel River (french: Moselle; Luxembourgish: ''Musel''). Before 1 August 2007 the region was called Mosel-Saar-Ruwer, but changed to a name that was considered more consumer-friendly. The wine region is Germany's third largest in terms of production but some consider it the leading region in terms of international prestige.J. Robinson ''Jancis Robinson's Wine Course'' Third Edition, pp. 264-265. Abbeville Press 2003 . The region covers the valleys of the rivers Mosel, Saar, and Ruwer from near the mouth of the Mosel at Koblenz and upstream to the vicinity of Trier in the federal state of Rhineland-Palatinate. The area is known for the steep slopes of the region's vineyards overlooking the river. At 65 ° degrees incline, the steepest recorded vineyard in the world is the ''Calmont'' vineyard located on the M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Languedoc
The Province of Languedoc (; , ; oc, Lengadòc ) is a former province of France. Most of its territory is now contained in the modern-day region of Occitanie in Southern France. Its capital city was Toulouse. It had an area of approximately 42,700 square kilometers (16,490 square miles). History The Roman province of Gallia Narbonensis fell to the Visigothic Kingdom from the 5th to the 8th centuries. Occupied briefly by the Emirate of Córdoba between 719 and 759, it was conquered and incorporated into the Kingdom of the Franks by Pippin the Short in 759 following the Siege of Narbonne. Under the Carolingians, the counts of Toulouse were appointed by the royal court. Later, this office became hereditary. Part of the territory where Occitan was spoken came to be called '' langue d'oc'', ''Lengadòc'' or Languedoc. In the 13th century, the spiritual beliefs of the area were challenged by the See of Rome and the region became attached to the Kingdom of France following t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Narbonne
Narbonne (, also , ; oc, Narbona ; la, Narbo ; Late Latin:) is a commune in Southern France in the Occitanie region. It lies from Paris in the Aude department, of which it is a sub-prefecture. It is located about from the shores of the Mediterranean Sea and was historically a prosperous port. From the 14th century it declined following a change in the course of the river Aude. It is marginally the largest commune in Aude. But the capital of the Aude department is the smaller commune of Carcassonne. Geography Narbonne is linked to the nearby Canal du Midi and the river Aude by the Canal de la Robine, which runs through the centre of town. It is very close to the A9 motorway, which connects Montpellier and Nîmes to Perpignan and, across the border, to Barcelona in Spain. There is also a recently renovated train station which serves the TGV to Spain, Paris and Calais, which in turn connects to the Eurostar. Narbonne is only 10 km from Narbonne Plage (beach), but it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ludwig Gall
Ludwig may refer to: People and fictional characters * Ludwig (given name), including a list of people and fictional characters * Ludwig (surname), including a list of people * Ludwig Ahgren, or simply Ludwig, American YouTube live streamer and content creator Arts and entertainment * ''Ludwig'' (cartoon), a 1977 animated children's series * ''Ludwig'' (film), a 1973 film by Luchino Visconti about Ludwig II of Bavaria * '' Ludwig: Requiem for a Virgin King'', a 1972 film by Hans-Jürgen Syberberg about Ludwig II of Bavaria * "Ludwig", a 1967 song by Al Hirt Other uses * Ludwig (crater), a small lunar impact crater just beyond the eastern limb of the Moon * Ludwig, Missouri, an unincorporated community in the United States * Ludwig Canal, an abandoned canal in southern Germany * Ludwig Drums, an American manufacturer of musical instruments * ''Ludwig'' (ship), a steamer that sank in 1861 after a collision with the '' Stadt Zürich'' See also * Ludewig * Ludvig * Ludwik ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German Wine
German wine is primarily produced in the west of Germany, along the river Rhine and its tributaries, with the oldest plantations going back to the Ancient Rome, Roman era. Approximately 60 percent of German wine is produced in the state of Rhineland-Palatinate, where 6 of the 13 regions (''Anbaugebiete'') for quality wine are situated. Germany has about 103,000 hectares (252,000 acres or 1,030 square kilometers) of vineyard, which is around one tenth of the vineyard surface in Spain, France or Italy. The total wine production is usually around 10 million hectoliters annually, corresponding to 1.3 billion bottles, which places Germany as the eighth-largest wine-producing country in the world. White wine accounts for almost two thirds of the total production. As a wine country, Germany has a mixed reputation internationally, with some consumers on the export markets associating Germany with the world's most elegant and aromatically pure white wines while other see the country mainl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
