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Saint-Estèphe AOC
Saint-Estèphe () is an ''Appellation d'Origine Contrôlée'' (AOC) for red wine in the Bordeaux region, located in the Médoc subregion. It takes its name from the commune of Saint-Estèphe and is the northernmost of the six communal appellations in Médoc. Five classified growths of 1855 (Bordeaux Grands Crus Classés en 1855) are located within the appellation area. Saint-Estèphe has held AOC recognition since 1936. Historical background Vines were already being cultivated on the land around Saint-Estèphe in Roman times.Page of AOC Saint-Estèphe on the website ''medoc-bordeaux.com'', accessed 30 January 2010. In the the wine busin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guide Hachette Des Vins
A guide is a person who leads travelers, sportspeople, or tourists through unknown or unfamiliar locations. The term can also be applied to a person who leads others to more abstract goals such as knowledge or wisdom. Travel and recreation Explorers in the past venturing into territory unknown by their own people invariably hired guides. Military explorers Lewis and Clark were hired by the United States Congress to explore the Pacific Northwest. They in turn hired the better qualified Native American Sacagawea to help them. Wilfred Thesiger hired guides in the deserts that he ventured into, such as Kuri on his journey to the Tibesti Mountains in 1938. Tour guide Tour guides lead visitors through tourist attractions and give information about the attractions' natural and cultural significance. Often, they also act as interpreters for travelers who do not speak the local language. Automated systems like audio tours are sometimes substituted for human tour guides. Tour operator ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabernet Sauvignon Gaillac
Cabernet can refer to several different things: Wine grape varieties * Cabernet Sauvignon, a hybrid of Cabernet Franc and Sauvignon blanc, one of the most popular wine grapes in the world * Cabernet Franc, a parent of Cabernet Sauvignon and most often blended with it, but also used for varietals * Cabernet Gros, a parent of Carménère * Cabernet blanc, a German/Swiss hybrid of Cabernet Sauvignon and another unknown grape variety * Cabernet Dorsa, a 1971 hybrid of Cabernet Sauvignon and Dornfelder, created in Germany * Cabernet Gernischt, a Chinese variety similar or perhaps identical to Cabernet Sauvignon * Cabernet Mitos, a 1970 hybrid of Cabernet Sauvignon and Blaufränkisch, created in Germany * Ruby Cabernet, a cross between Cabernet Sauvignon and Carignan, created in California * Béquignol noir Béquignol noir (; also known as Red Chenin) is a red French wine grape variety that originated in Southwest France (wine), Southwest France. However it is now more widely grown ... [...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 a metabolic intermediate in the citric acid cycle. Etymology The word 'malic' is derived from Latin , 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 is 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 (''S'') File:D-Äpfelsäure.svg, D-Malic acid (''R'') Malate plays an important role i ... [...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 (flavor), 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 (wine), secondary fermentation shortly after the end of the primary fermentation (wine), 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pressed (wine)
In winemaking, pressing is the process where juice is extracted from the grapes with the aid of a wine-press, by hand, or even by the weight of the grape berries and clusters.Jeff Cox ''From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine'' pgs 131-142 Storey Publishing 1999 Historically, intact grape clusters were trodden by feet but in most wineries today the grapes are sent through a crusher/destemmer, which removes the individual grape berries from the stems and breaks the skins, releasing some juice, prior to being pressed. There are exceptions, such as the case of sparkling wine production in regions such as Champagne where grapes are traditionally whole-cluster pressed with stems included to produce a lighter must that is low in phenolics.J. Robinson (ed) '' The Oxford Companion to Wine'' Third Edition pgs 285-286, 545-546, 767 Oxford University Press 2006 In white wine production, pressing usually takes place immediately after crushing an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tannins (wine)
Phenolic compounds— natural phenol and polyphenols—occur naturally in wine. These 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 grape. Phenolic acids are largely present in the pulp, anthocyanins and stilbenoids in the skin, and other phenols (catechins, proanthocyanidins and flavonols) in the skin and th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anthocyanin
Anthocyanins (), also called anthocyans, are solubility, water-soluble vacuole, vacuolar pigments that, depending on their pH, may appear red, purple, blue, or black. In 1835, the German pharmacist Ludwig Clamor Marquart named a chemical compound that gives flowers a blue color, Anthokyan, in his treatise "''Die Farben der Blüthen''" (English: The Colors of Flowers). 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 can occur in all biological tissue, tissues of higher plants, including leaf, leaves, plant stem, 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 c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast In Winemaking
The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide through the process of fermentation.Jeff Cox ''"From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine"'' pp. 133–36 Storey Publishing 1999 The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are allowed to carry out fermentation to dryness.D. Bird ''"Understanding Wine Technology"'' pp. 67–73 DBQA Publishing 2005 Sometimes winemakers will stop fermentation early in order to leave some residual sugars and sweetness in the wine such as with dessert wines. This can be achieved by dropping fermentation temperatures to the point where the yeast are inactive, sterile filtering the wine to remove the yeast or fortification with brandy or neutral spirits to kill off the yeast cells. If fermentation is unintenti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cordon De Royat
The use of vine training systems in viticulture is aimed primarily to assist in canopy management with finding the balance in enough foliage to facilitate photosynthesis without excessive shading that could impede grape ripening or promote grape diseases. Additional benefits of utilizing particular training systems could be to control potential yields and to facilitate mechanization of certain vineyard tasks such as pruning, irrigation, applying pesticide or fertilizing sprays as well as harvesting the grapes.J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 134-230, 300-341, 399-413, 551-553, 617-634, 661-692, 706-733 Oxford University Press 2006 In deciding on what type of vine training system to use, growers also consider the climate conditions of the vineyard where the amount of sunlight, humidity and wind could have a large impact on the exact benefits the training system offers. For instance, while having a large spread out canopy (such as what the ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guyot
In marine geology, a guyot (), also called a tablemount, is an isolated underwater volcanic mountain (seamount) with a flat top more than below the surface of the sea. The diameters of these flat summits can exceed . Guyots are most commonly found in the Pacific Ocean, but they have been identified in all the oceans except the Arctic Ocean. They are analogous to tables (such as mesas) on land. History Guyots were first recognized in 1945 by Harry Hammond Hess, who collected data using echo-sounding equipment on a ship he commanded during World War II. His data showed that some undersea mountains had flat tops. Hess called these undersea mountains "guyots", after the Department of Geosciences building at Princeton. Hess postulated they were once volcanic islands that were beheaded by wave action, yet they are now deep under sea level. This idea was used to help bolster the theory of plate tectonics. Formation Guyots show evidence of having once been above the surface, with gr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
