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73 relations: Acids in wine, Aging of wine, Algerian wine, Ancient Egypt, Ancient Greece and wine, Ancient Rome and wine, Annulus (well), Archimedes' screw, Aroma of wine, Atmosphere (unit), Aurore (grape), Australian wine, Bar (unit), Barrel, Battering ram, Bordeaux wine, Brix, Burgundy wine, Canon (priest), Capstan (nautical), Catawba (grape), Catholic Church, Champagne (wine region), Château Haut-Brion, Clarification and stabilization of wine, Coagulation, Dom Pérignon (monk), Doughnut, Dryness (taste), Fermentation in winemaking, Feudalism, History of French wine, History of the wine press, Hydraulics, Hypoxia (environmental), List of grape varieties, Maceration (wine), Malolactic fermentation, Microorganism, Middle Ages, Natural gum, Nitrogen, Noble rot, Oxford University Press, Pectin, PH, Phenolic content in wine, Pinot noir, Pomace, Potassium, ..., Protein, Racking, Red wine, Redox, Ripeness in viticulture, Rosé, Sémillon, Screw conveyor, Sparkling wine production, Stuck fermentation, Sugars in wine, Terpene, The Oxford Companion to Wine, Tonne, Vintage, White wine, Windlass, Wine color, Wine fault, Wine press, Wine tasting descriptors, Winemaking, Yeast in winemaking. Expand index (23 more) »
Acids in wine
The acids in wine are an important component in both winemaking and the finished product of wine.
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Aging of wine
The aging of wine (American spelling) or ageing of wine (British spelling) is potentially able to improve the quality of wine.
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Algerian wine
Algerian wine is wine made in Algeria.
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Ancient Egypt
Ancient Egypt was a civilization of ancient Northeastern Africa, concentrated along the lower reaches of the Nile River - geographically Lower Egypt and Upper Egypt, in the place that is now occupied by the countries of Egypt and Sudan.
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Ancient Greece and wine
The influence of wine in ancient Greece helped Ancient Greece trade with neighboring countries and regions.
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Ancient Rome and wine
Ancient Rome played a pivotal role in the history of wine.
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Annulus (well)
The annulus of an oil well or water well is any void between any piping, tubing or casing and the piping, tubing, or casing immediately surrounding it.
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Archimedes' screw
An Archimedes' screw, also known by the name the Archimedean screw or screw pump, is a machine historically (and also currently) used for transferring water from a low-lying body of water into irrigation ditches.
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Aroma of wine
The aromas of wine are more diverse than its flavors.
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Atmosphere (unit)
The standard atmosphere (symbol: atm) is a unit of pressure defined as.
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Aurore (grape)
Aurore (also known as Seibel 5279) is a white complex hybrid grape variety produced by Albert Seibel and used for wine production mostly in the United States and Canada.
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Australian wine
The Australian wine industry is the world's fourth largest exporter of wine with approximately 750 million litres a year to the international export market with only about 40% of production consumed domestically.
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Bar (unit)
The bar is a metric unit of pressure, but is not approved as part of the International System of Units (SI).
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Barrel
A barrel, cask, or tun is a hollow cylindrical container, traditionally made of wooden staves bound by wooden or metal hoops.
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Battering ram
A battering ram is a siege engine that originated in ancient times and designed to break open the masonry walls of fortifications or splinter their wooden gates.
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Bordeaux wine
A Bordeaux wine is any wine produced in the Bordeaux region of southwest France, centred on the city of Bordeaux on the Garonne River, to the north of the city the Dordogne River joins the Garonne forming the broad estuary called the Gironde and covering the whole area of the Gironde department,with a total vineyard area of over 120,000 hectares, making it the largest wine growing area in France.
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Brix
Degrees Brix (symbol °Bx) is the sugar content of an aqueous solution.
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Burgundy wine
Burgundy wine (Bourgogne or vin de Bourgogne) is wine made in the Burgundy region in eastern France, in the valleys and slopes west of the Saône, a tributary of the Rhône.
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Canon (priest)
A canon (from the Latin canonicus, itself derived from the Greek κανονικός, kanonikós, "relating to a rule", "regular") is a member of certain bodies subject to an ecclesiastical rule.
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Capstan (nautical)
A capstan is a vertical-axled rotating machine developed for use on sailing ships to multiply the pulling force of seamen when hauling ropes, cables, and hawsers.
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Catawba (grape)
Catawba is a red American grape variety used for wine as well as juice, jams and jellies.
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Catholic Church
The Catholic Church, also known as the Roman Catholic Church, is the largest Christian church, with more than 1.299 billion members worldwide.
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Champagne (wine region)
The Champagne wine region (archaic Champany) is a wine region within the historical province of Champagne in the northeast of France.
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Château Haut-Brion
Château Haut-Brion is a French wine, rated a Premier Cru Classé (First Growth), produced in Pessac just outside the city of Bordeaux.
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Clarification and stabilization of wine
In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling.
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Coagulation
Coagulation (also known as clotting) is the process by which blood changes from a liquid to a gel, forming a blood clot.
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Dom Pérignon (monk)
Dom Pierre Pérignon, O.S.B., (December 163814 September 1715) was a French Benedictine monk who made important contributions to the production and quality of champagne wine in an era when the region's wines were predominantly still red.
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Doughnut
A doughnut or donut (both: or; see etymology section) is a type of fried dough confection or dessert food.
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Dryness (taste)
Dryness is a property of beverages that describes the lack of a sweet taste.
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Fermentation in winemaking
The process of fermentation in winemaking turns grape juice into an alcoholic beverage.
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Feudalism
Feudalism was a combination of legal and military customs in medieval Europe that flourished between the 9th and 15th centuries.
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History of French wine
The history of French wine, spans a period of at least 2600 years dating to the founding of Massalia in the 6th century BC by Phocaeans with the possibility that viticulture existed much earlier.
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History of the wine press
The history of the wine press and of pressing is nearly as old as the history of wine itself with the remains of wine presses providing some of the longest-serving evidence of organised viticulture and winemaking in the ancient world.
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Hydraulics
Hydraulics (from Greek: Υδραυλική) is a technology and applied science using engineering, chemistry, and other sciences involving the mechanical properties and use of liquids.
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Hypoxia (environmental)
Hypoxia refers to low oxygen conditions.
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List of grape varieties
This list of grape varieties includes cultivated grapes, whether used for wine, or eating as a table grape, fresh or dried (raisin, currant, sultana).
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Maceration (wine)
Maceration is the winemaking process where the phenolic materials of the grape—tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must.
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Malolactic fermentation
Malolactic fermentation (also known as malolactic conversion or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid.
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Microorganism
A microorganism, or microbe, is a microscopic organism, which may exist in its single-celled form or in a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from 6th century BC India and the 1st century BC book On Agriculture by Marcus Terentius Varro. Microbiology, the scientific study of microorganisms, began with their observation under the microscope in the 1670s by Antonie van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera and anthrax. Microorganisms include all unicellular organisms and so are extremely diverse. Of the three domains of life identified by Carl Woese, all of the Archaea and Bacteria are microorganisms. These were previously grouped together in the two domain system as Prokaryotes, the other being the eukaryotes. The third domain Eukaryota includes all multicellular organisms and many unicellular protists and protozoans. Some protists are related to animals and some to green plants. Many of the multicellular organisms are microscopic, namely micro-animals, some fungi and some algae, but these are not discussed here. They live in almost every habitat from the poles to the equator, deserts, geysers, rocks and the deep sea. Some are adapted to extremes such as very hot or very cold conditions, others to high pressure and a few such as Deinococcus radiodurans to high radiation environments. Microorganisms also make up the microbiota found in and on all multicellular organisms. A December 2017 report stated that 3.45 billion year old Australian rocks once contained microorganisms, the earliest direct evidence of life on Earth. Microbes are important in human culture and health in many ways, serving to ferment foods, treat sewage, produce fuel, enzymes and other bioactive compounds. They are essential tools in biology as model organisms and have been put to use in biological warfare and bioterrorism. They are a vital component of fertile soils. In the human body microorganisms make up the human microbiota including the essential gut flora. They are the pathogens responsible for many infectious diseases and as such are the target of hygiene measures.
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Middle Ages
In the history of Europe, the Middle Ages (or Medieval Period) lasted from the 5th to the 15th century.
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Natural gum
Natural gums are polysaccharides of natural origin, capable of causing a large increase in a solution’s viscosity, even at small concentrations.
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Nitrogen
Nitrogen is a chemical element with symbol N and atomic number 7.
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Noble rot
Noble rot (pourriture noble; Edelfäule; Muffa nobile; Aszúsodás) is the beneficial form of a grey fungus, Botrytis cinerea, affecting wine grapes.
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Oxford University Press
Oxford University Press (OUP) is the largest university press in the world, and the second oldest after Cambridge University Press.
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Pectin
Pectin (from πηκτικός, "congealed, curdled") is a structural heteropolysaccharide contained in the primary cell walls of terrestrial plants.
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PH
In chemistry, pH is a logarithmic scale used to specify the acidity or basicity of an aqueous solution.
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Phenolic content in wine
The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine.
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Pinot noir
Pinot noir is a red wine grape variety of the species Vitis vinifera.
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Pomace
Pomace, or marc (from French marc), is the solid remains of grapes, olives, or other fruit after pressing for juice or oil.
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Potassium
Potassium is a chemical element with symbol K (from Neo-Latin kalium) and atomic number 19.
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Protein
Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.
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Racking
Racking, often referred to as Soutirage or Soutirage traditionnel (meaning racking in French), also filtering or fining, is a method in wine production of moving wine from one barrel to another using gravity rather than a pump, which can be disruptive to a wine.
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Red wine
Red wine is a type of wine made from dark-colored (black) grape varieties.
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Redox
Redox (short for reduction–oxidation reaction) (pronunciation: or) is a chemical reaction in which the oxidation states of atoms are changed.
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Ripeness in viticulture
In viticulture, ripeness is the completion of the ripening process of wine grapes on the vine which signals the beginning of harvest.
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Rosé
A rosé (from French rosé; also known as rosado in Portuguese and Spanish-speaking countries and rosato in Italy) is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine.
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Sémillon
Sémillon is a golden-skinned grape used to make dry and sweet white wines, mostly in France and Australia.
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Screw conveyor
A screw conveyor or auger conveyor is a mechanism that uses a rotating helical screw blade, called a "flighting", usually within a tube, to move liquid or granular materials.
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Sparkling wine production
Sparkling wine is a wine (usually white) that becomes carbonated, either through fermentation or by addition of carbon dioxide.
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Stuck fermentation
A stuck fermentation occurs in brewing beer or winemaking when the yeast become dormant before the fermentation has completed.
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Sugars in wine
Sugars in wine are at the heart of what makes winemaking possible.
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Terpene
Terpenes are a large and diverse class of organic compounds, produced by a variety of plants, particularly conifers, and by some insects.
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The Oxford Companion to Wine
The Oxford Companion to Wine (OCW) is a book in the series of Oxford Companions published by Oxford University Press.
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Tonne
The tonne (Non-SI unit, symbol: t), commonly referred to as the metric ton in the United States, is a non-SI metric unit of mass equal to 1,000 kilograms;.
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Vintage
Vintage, in winemaking, is the process of picking grapes and creating the finished product (see Harvest (wine)).
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White wine
White wine is a wine whose colour can be straw-yellow, yellow-green, or yellow-gold.
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Windlass
The windlass is an apparatus for moving heavy weights.
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Wine color
The color of wine is one of the most easily recognizable characteristics of wines.
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Wine fault
A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage.
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Wine press
A wine press is a device used to extract juice from crushed grapes during wine making.
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Wine tasting descriptors
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.
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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.
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Yeast in winemaking
The role of yeast in winemaking is the most important element that distinguishes wine from grape juice.
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References
[1] https://en.wikipedia.org/wiki/Pressing_(wine)
