Search results
Results From The WOW.Com Content Network
A botanical family. The grapes used for winemaking belong to Vitis genera. Gout de Terroir French term meaning "taste of earth" that denotes the characteristic flavors that certain vineyard soils impart on a wine. Graft The joint made during the grafting of rootstock to the scion of a vine. Green harvest
The wine used by the Catholic Church in celebrations of the Eucharist. Alte Reben German term for old vine Amabile Italian term for a medium-sweet wine AOC Abbreviation for Appellation d'Origine Contrôlée, (English: Appellation of controlled origin), as specified under French law. The AOC laws specify and delimit the geography from which a ...
Laws generally dictate what wines can be blended together, and what is subsequently printed on the wine label. Blue fining The use of potassium ferrocyanide to remove iron or copper casse from a wine Blush wine A pale, pinkish color wine. It may refer to a sweet rosé such as White Zinfandel. Bonne chauffe
The grapes used are typically white grape varieties, though red grapes may be used if the winemaker is careful not to let the skin stain the wort during the separation of the pulp-juice. For example, pinot noir (a red grape) is commonly used in champagne .
A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus Vitis. Grapes are a non-climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began approximately 8,000 years ago, and the fruit has been used as human food throughout its history.
A cultivated Common Grape Vine, Vitis vinifera subsp. vinifera. Use of grapes is known to date back to Neolithic times, following the discovery in 1996 of 7,000-year-old wine storage jars in present-day northern Iran. [26] Further evidence shows the Mesopotamians and Ancient Egyptians had vine plantations and winemaking skills.
Within the European Union, the term "wine" and its equivalents in other languages is reserved exclusively for the fermented juice of grapes. [4]In the United States, the term is also used for the fermented juice of any fruit [5] or agricultural product, provided that it has an alcohol content of 7 to 24% (alcohol by volume) and is intended for non-industrial use. [6]
The grape passes entirely to the drainer, the scrapes and skins are eliminated, and the grape juice obtained enters the tanks for fermentation. Pink wines. The grapes pass to the destemmed and slightly wrung-out dripper, proceeding to the maceration of the liquid with the skins.