Wine grapes grow almost exclusively between 30 and 50 degrees latitude north and south of the equator. The world's southernmost vineyards are in the Central Otago region of New Zealand's South Island near the 45th parallel south, and the northernmost are in Flen, Sweden, just north of the 59th parallel north.
Production
Wine
Wine | Production
They grow almost exclusively between 30 and 50 degrees latitude north and south of the equator. Wine grapes grow almost exclusively between 30 and 50 degrees latitude north and south of the equator Sorry. I cannot find the answer based on the context. Wine grapes grow almost exclusively between 30 and 50 degrees latitude north and south of the equator.
how late can i buy beer in oregon
user
2:30 a.m
assistant
how does people consume it?
user
In 2007, Oregon's 2.6 million adults on average drank 32 gallons of beer each, versus 4 gallons of wine and 2 gallons of spirits.
assistant
what are some other drinks that they consume?
user
Beer, wine, liquor, whiskey, vodka, tequila, Jack Daniel etc
assistant
what is the second one mentioned?
user
It  is an alcoholic drink typically made from fermented grape juice.
assistant
what is the historical account behind it?
user
The earliest known traces of wine are from ancient China ( BC), Georgia ( BC), Iran (Persia) ( BC), and Sicily ( BC).
assistant
what are some different types?
user
Red wine, White wine, Rose wine, Fruit wine, Mead (honey wine) etc
assistant
what is the first one like?
user
Its production process involves extraction of color and flavor components from the grape skin.
assistant
where is it produced?
user
The first step in red wine production, after picking, involves physical processing of the grapes. Hand-picked or machine-harvested grapes are usually tipped into a receival bin when they arrive at the winery and conveyed by a screw mechanism to the grape-processing equipment.
Red wine | Grape processing
The red-wine production process involves extraction of color and flavor components from the grape skin. Red wine is made from dark-colored grape varieties. The actual color of the wine can range from violet, typical of young wines, through red for mature wines, to brown for older red wines. The juice from most purple grapes is actually greenish-white; the red color comes from anthocyan pigments (also called anthocyanins) present in the skin of the grape; exceptions are the relatively uncommon teinturier varieties, which actually have red flesh and produce red juice.
Wine | Red wine
The carbon dioxide is lost to the atmosphere. After the primary fermentation of red grapes the free run wine is pumped off into tanks and the skins are pressed to extract the remaining juice and wine. The press wine is blended with the free run wine at the winemaker's discretion. The wine is kept warm and the remaining sugars are converted into alcohol and carbon dioxide.
Winemaking | Process
Most red wines derive their color from grape skins (the exception being varieties or hybrids of non-vinifera vines which contain juice pigmented with the dark Malvidin 3,5-diglucoside anthocyanin) and therefore contact between the juice and skins is essential for color extraction. Red wines are produced by destemming and crushing the grapes into a tank and leaving the skins in contact with the juice throughout the fermentation (maceration). It is possible to produce white (colorless) wines from red grapes by the fastidious pressing of uncrushed fruit. This minimizes contact between grape juice and skins (as in the making of "Blanc de noirs" sparkling wine, which is derived from Pinot noir, a red vinifera grape.) Most white wines are processed without destemming or crushing and are transferred from picking bins directly to the press.
Winemaking | Crushing and primary (alcoholic) fermentation
The first stage in the production process of pomegranate wine is the separation of grains from the peel. Then the grains are compressed and the resulting juice is fermented between two and four months. Finally, the wine is transferred into French oak barrels for further aging.
Rimon | Wine production process
There are five basic stages to the wine making process which begins with harvesting or picking. After the harvest, the grapes are taken into a winery and prepared for primary ferment. At this stage red wine making diverges from white wine making. Red wine is made from the must (pulp) of red or black grapes and fermentation occurs together with the grape skins, which give the wine its color. White wine is made by fermenting juice which is made by pressing crushed grapes to extract a juice; the skins are removed and play no further role. Occasionally white wine is made from red grapes; this is done by extracting their juice with minimal contact with the grapes' skins.
Winemaking | Process
The first stage in the production process of pomegranate wine is the separation of grains from the peel. Then the grains are compressed and the resulting juice is fermented between two and four months. Finally, the wine is transferred into French oak barrels for further aging.
Rimon Winery | Wine production process
When fertilization does not occur, seedless grapes are formed, which are sought after for the production of raisins. Regardless of pollination and fertilization, most plants will produce around 100 to 200 grapes. The skin of the grape accounts for 5 to 20% of the total weight of a grape depending on the variety. When grape skin ripens, it contains the majority of the aromatic substances and tannin. These factors become important in winemaking for methods including color extraction or aroma dissolution. Although the skin contains the majority of the tannin, small percentages can be found throughout the grape and during all of its developmental stages.
Viticulture | The grape
In many ways the production of a second wine mirrors the production of estate's "Grand vin" being made from the same vineyard, with the same blend of grapes and by the same winemaker. Some selection takes place already after harvest, when plots that are often underperforming or are planted with younger vines will be earmarked for the second wine, which means that they receive a "cheaper" treatment with a lower percentage of new barrels. Additional selection will be done after the barrel aging when the winemaker will isolate the best performing barrels that most reflects the house style of the estate label with the remaining wine being bottled under second or even third and fourth labels.
Second wine | Production
Different varieties of grapes are picked by hand. Every precaution is taken to ensure the grapes remain intact until pressing. After pressing, the juice is put into fermentation vats. The first fermentation takes place for eight days. Then comes the art of blending. Still white wines are combined with reserve wines. When the finished blend is ready, selected yeasts and sugar are added to increase the final alcohol content. This is the second fermentation. The bottles are placed in a cool cellar to ferment slowly to produce alcohol and carbon dioxide, which produces the bubbles. This usually takes four to six weeks.
Veuve Clicquot | Process
Wine is an alcoholic drink typically made from fermented grape juice. Yeast consumes the sugar in the grapes and converts it to ethanol, carbon dioxide, and heat. Different varieties of grapes and strains of yeasts produce different styles of wine. These variations result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production.
Wine | Introduction
The grape skin also contains volatile compounds in its deeper layers. These are responsible for the aroma of the grape and for the molecules that become the aroma of wine during fermentation: they are the "aroma precursors". In red grapes the film also contains anthocyanins or coloured matter which is from bright to purplish red. To produce white wine from red grapes it is necessary not to macerate the grapes, nor to press too hard on the harvest to avoid the dissolving of the anthocyanins in the grape juice. The skin contains a lot of cellulose, insoluble pectin and proteins, and organic acids: citric, malic, and tartaric acids.
White wine | The grape berry
The first step in processing the grapes at the winery is to separate the components of the wort that are needed from the unwanted parts. The process followed at this stage will largely determine the future quality of the wine. For this, the clusters are generally shaken then trampled. The practice of moderate trampling allows the grains to burst, releasing the juice and pulp (it cannot be used for white wine from black grapes as the premature bursting of the berries would cause a coloured must). The practice of shaking or stalking has the advantage of separating the stems from the cluster of grapes and avoids giving the wine a herbaceous taste at pressing.
White wine | Treatments before fermentation
This is to avoid any extraction of tannin from either the skins or grapeseeds, as well as maintaining proper juice flow through a matrix of grape clusters rather than loose berries. In some circumstances winemakers choose to crush white grapes for a short period of skin contact, usually for three to 24 hours. This serves to extract flavor and tannin from the skins (the tannin being extracted to encourage protein precipitation without excessive Bentonite addition) as well as potassium ions, which participate in bitartrate precipitation (cream of tartar). It also results in an increase in the pH of the juice which may be desirable for overly acidic grapes.
Winemaking | Crushing and primary (alcoholic) fermentation
In white wine production, pressing usually takes place immediately after crushing and before primary fermentation. In red wine production, the grapes are also crushed but pressing usually does not take place till after or near the end of fermentation with the time of skin contact between the juice and grapes leaching color, tannins and other phenolics from the skin. Approximately 60-70% of the available juice within the grape berry, the "free-run juice", can be released by the crushing process and does not require the use of the press. The remaining 30-40% that comes from pressing can have higher pH levels, lower titratable acidity, potentially higher volatile acidity and higher phenolics than the free-run juice depending on the amount of pressure and tearing of the skins and will produce more astringent, bitter wine.
Red wine | Pressing
The grapes are harvested, either manually or by machine, when they are fully ripe. Sometimes grapes that have been harvested manually are sorted, either on the vines or at a sorting table on the wine-maker's premises, to ensure that rotten or insufficiently ripe grapes are removed. Grapes that have been harvested manually are usually crushed, then transferred to a tank. Pre-fermentation cold maceration is sometimes carried out. Alcoholic fermentation can then begin, normally after the addition of yeast. The next stage is the extraction of polyphenols (tannins and anthocyanins) and other chemical constituents of the grapes. In the past this was carried out by a process called pigeage, which involved repeatedly pushing the floating cap of grape solids back down into the fermenting juice.
Touraine-Amboise | Red wine-making
Sweet wines are produced when the fermentation is interrupted before all the grape sugars are converted into alcohol. Sparkling wines, which are mostly white wines, are produced by not allowing carbon dioxide from the fermentation to escape during fermentation, which takes place in the bottle rather than in the barrel.
Wine | White wine
Due to Rosendals far stretching biodynamic ideals, the wine production does of course also follows the same system of biodynamic cultivation, and the wine that is produced is called biodynamic wine. The production does not include any chemical additives, only the heat from the sun and nourishment from the earth. Today 7 different grapes are cultivated. All of them are planted around the orangery and most of the vines come from Baltic.
Rosendals Trädgård | The Wine Garden
The Vineyard produces red, white and sparkling wines. Originally only white wine was produced, but warmer and longer growing seasons permitted the planting of new red grape vines. The wine is produced entirely on the estate. The grapes are normally harvested in October; after harvesting, they are crushed and then fermented on site. The full process takes place in a specially converted 200-year-old barn, that has been fully upgraded to modern standards. The grape varieties are typically Germanic, due to the similar climate. Grapes produced include Dornfelder, Bacchus and Reichensteiner. A number of the wines have won awards, both nationally and internationally.
Wickham Vineyards | Wine
The content of glutathione in must, the first raw form of wine, determines the browning, or caramelizing effect, during the production of white wine by trapping the caffeoyltartaric acid quinones generated by enzymic oxidation as grape reaction product. Its concentration in wine can be determined by UPLC-MRM mass spectrometry.
Glutathione | Winemaking
Wines not made from grapes involve fermentation of additional crops including, rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. Wine has been produced for thousands of years. The earliest evidence of wine is from ancient China (7000 BC), Georgia (6000 BC), Iran (5000 BC), and Sicily (4000 BC). New World wine has some connection to alcoholic beverages made by the indigenous peoples of the Americas, but is mainly connected to later Viking area of Vinland and Spanish traditions in New Spain. Later, as Old World wine further developed viticulture techniques, Europe would encompass three of the largest wine-producing regions.
Wine | Introduction
If increased skin extraction is desired, a winemaker might choose to crush the grapes after destemming. Removal of stems first means no stem tannin can be extracted. In these cases the grapes pass between two rollers which squeeze the grapes enough to separate the skin and pulp, but not so much as to cause excessive shearing or tearing of the skin tissues. In some cases, notably with "delicate" red varietals such as Pinot noir or Syrah, all or part of the grapes might be left uncrushed (called "whole berry") to encourage the retention of fruity aromas through partial carbonic maceration.
Winemaking | Crushing and primary (alcoholic) fermentation
Harvest is the picking of the grapes and in many ways the first step in wine production. Grapes are either harvested mechanically or by hand. The decision to harvest grapes is typically made by the winemaker and informed by the level of sugar (called °Brix), acid (TA or Titratable Acidity as expressed by tartaric acid equivalents) and pH of the grapes. Other considerations include phenological ripeness, berry flavor, tannin development (seed color and taste). Overall disposition of the grapevine and weather forecasts are taken into account. Mechanical harvesters are large tractors that straddle grapevine trellises and, using firm plastic or rubber rods, strike the fruiting zone of the grapevine to dislodge the grapes from the rachis.
Winemaking | Harvesting and destemming
Between 40 and 60 thousand barrels each of 500 litres left the Spanish coast annually for England and the Netherlands (this volume of some 300,000 hectolitres represented two thirds of today's production). From the 16th century the first European vines were planted in America: in Mexico, then Peru, Bolivia, Argentina, and Chile. These were in addition to the native vines which grew in Mexico but this pre-Columbian production was not for the production of wine as the grapes were too acidic. It was used to produce "acachul" a drink sweetened with fruit and honey. The Little Ice Age spelt the death knell of northern viticulture.
White wine | Modern era
Wine has been produced in the United States since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 89 percent of all US wine. The North American continent is home to several native species of grape, including "Vitis labrusca", "Vitis riparia", "Vitis rotundifolia", and "Vitis vulpina," but the wine-making industry is based almost entirely on the cultivation of the European "Vitis vinifera", which was introduced by European settlers. With more than under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.
Wine of the United States | Introduction
Pressing in winemaking is the process where juice is extracted from grapes. This can be done with the aid of a wine press, by hand, or even by the weight of the grape berries and clusters themselves. 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.
Red wine | Pressing
Winemakers must carefully observe the wine throughout the aging process as there is a risk of it developing the wine fault of volatile acidity. The wine acquires its characteristic yellow color and nutty flavors as it ages for the requisite time of six years and three months, the time that must elapse between harvest and bottling, although at certain points during this time the wine is not necessarily in the cask. After the allotted time, only about 62% of the original wine remains. The "vin jaune" is then bottled in special squat bottles that hold 62 cl (21 ounces), called "clavelins".
Vin jaune | Production
This was a practice more common in the 1970s than today, though still practiced by some Sauvignon blanc and Chardonnay producers in California. In the case of rosé wines, the fruit is crushed and the dark skins are left in contact with the juice just long enough to extract the color that the winemaker desires. The must is then pressed, and fermentation continues as if the winemaker was making a white wine.
Winemaking | Crushing and primary (alcoholic) fermentation
In white wine production, pressing usually takes place immediately after crushing or/and before primary fermentation. In red wine production, the grapes are also crushed but pressing usually doesn't take place till after or near the end of fermentation with the time of skin contact between the juice and grapes leaching color, tannins and other phenolics from the skin. Approximately 60-70% of the available juice within the grape berry, the free-run juice, can be released by the crushing process and doesn't require the use of the press. The remaining 30-40% that comes from pressing can have higher pH levels, lower titratable acidity, potentially higher volatile acidity and higher phenolics than the free-run juice depending on the amount of pressure and tearing of the skins and will produce more astringent, bitter wine.
Pressing (wine) | Introduction
Many wine-producing countries produce white wine, however the white grape needs less heat than red grapes to ripen: the lack of maturity of tannins is not a problem since they are not extracted in pressing. In addition the taste balance is based on a significant liveliness due to the acidity. The grapes for the production of dry white wine are harvested just before ripening. These production conditions can result in a more northerly or mountainous location for the vineyard producing dry white wines. In Europe, German vineyards are predominantly white (63.1% of production area in 2006), as are the Swiss vineyards (more than 50% of the area in production are white grapes) and the Luxembourg vineyards (93% of the production area in white or grey grapes or gray).
White wine | Climatic zones
Acids occur in larger amounts in the centre of the berry while the sugars are in greater proportion at the periphery. This heterogeneity in the distribution of sugars, acids, and inorganic compounds in the berry is used during pressing, especially in Champagne pressing. This process separates them as it happens and uses them to measure the progress of the "vintage", the first and second "tailles", and finally the "rebêches" of insufficient quality to be made into AOC wine.
White wine | The grape berry
Red wine is a type of wine made from dark-colored grape varieties. The actual color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments (also called anthocyanins) present in the skin of the grape; exceptions are the relatively uncommon teinturier varieties, which produce a red-colored juice. Much of the red-wine production process therefore involves extraction of color and flavor components from the grape skin. It is a delicacy around the world.
Red wine | Introduction
For the best quality, yields need to be kept in check as the vine is notably vigorous and prone to overproduction. In Chianti, most quality conscious producers limit their yields to 3 pounds (1.5 kg) of fruit per vine. Wine made from high-yielding vines tend to produce wines with light color, high acidity, and less alcohol, which are likely to oxidize ("brown") prematurely due to a lower concentration of tannins and anthocyanins (anti-oxidants). Fully developed grapes are typically 19 mm long x 17 mm wide, with an average weight of 3 grams.
Sangiovese | Viticulture
The second most common variety is Airén. Other popular varieties include Cabernet Sauvignon, Sauvignon blanc, Cabernet Franc, Merlot, Grenache, Tempranillo, Riesling, and Chardonnay.
Grape | Distribution and production
Grape varieties – below are some examples of grape varieties from which wine is made:
Outline of wine | Grape varieties
In California, the process is sometimes used with Valdiguié grapes, producing what is labeled a "Nouveau" wine. The process is almost always used in conjunction with red wine production since some of the flavor compounds produced by volatile phenols tend to form undesirable flavors with white wine grape varieties.
Carbonic maceration | Wine production
The following table shows the main features of each method. The methods are then described in the text. Within each method there may be variations from one producer to another.
Sparkling wine production | Production methods
Wine is an alcoholic beverage typically made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars found in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts are used depending on the type of wine being produced. Wine includes the following ingredients: Scientific makeup:
Outline of wine | Definition
After it has been picked, the grape is pressed as early as possible. The must is left to undergo a cold stabilisation before fermentation takes place in a tank. After fermentation, ageing of the non-fermented matter sometimes happens in fermentation vats.
Quincy AOC | Wine making
One of the by products of fermentation is the creation of carbon dioxide gas. While this gas is able to be released during the first fermentation, efforts are taken during the second fermentation to retain the gas and have it dissolve into the wine. This creates a high pressure within the wine bottle (on average around 5 atmospheres) and wine producers take care to package the wine in strong glass bottles. When the wine is open and poured into a glass, the gas is released and the wine becomes sparkling.
Sparkling wine | Production
Fermentation of sugar into alcohol during winemaking always means that carbon dioxide is released. Carbon dioxide has the property of being very soluble in water (the main constituent of wine), a property that is utilized in sparkling wines. Production always starts from a base wine (where the carbon dioxide from the first fermentation has been gasified). In Champagne production, the base wine is usually a blend of wines from different grape varieties and different wineries, where the distribution gives the final wine its special character, called "cuvée". In some commonly used methods the base wine undergoes a secondary fermentation, which encloses the resulting carbon dioxide under excess pressure and binds it to the liquid in the sparkling wine.
Sparkling wine production | Production methods
Second wine or second label (French: "Second vin") is a term commonly associated with Bordeaux wine to refer to a second label wine made from "cuvee" not selected for use in the "Grand vin" or first label. In some cases a third wine or even fourth wine is also produced. Depending on the house winemaking style, individual plots of a vineyard may be selected, often those of the youngest vines, and fermented separately, with the best performing barrels being chosen for the house's top wine and the other barrels being bottled under a separate label and sold for a lower price than the "Grand vin".
Second wine | Introduction
Fermentation of the non-colored grape pulp produces white wine. The grapes from which white wine is produced are typically green or yellow. Some varieties are well-known, such as the Chardonnay, Sauvignon, and Riesling. Other white wines are blended from multiple varieties; Tokay, Sherry, and Sauternes are examples of these. Dark-skinned grapes may be used to produce white wine if the wine-maker is careful not to let the skin stain the wort during the separation of the pulp-juice. Pinot noir, for example, is commonly used to produce champagne. Dry (non-sweet) white wine is the most common, derived from the complete fermentation of the wort.
Wine | White wine
The presence of stems in the mix facilitates pressing by allowing juice to flow past flattened skins. These accumulate at the edge of the press. For red winemaking, stems of the grapes are usually removed before fermentation since the stems have a relatively high tannin content; in addition to tannin they can also give the wine a vegetal aroma (due to extraction of 3-isobutyl-2-methoxypyrazine which has an aroma reminiscent of green bell peppers.) On occasion, the winemaker may decide to leave them in if the grapes themselves contain less tannin than desired. This is more acceptable if the stems have 'ripened' and started to turn brown.
Winemaking | Crushing and primary (alcoholic) fermentation
It is not known when the first wine labeled as a rosé was produced, but it is very likely that many of the earliest red wines made were closer in appearance to today's rosés than they would be to modern red wines. This is because many of the winemaking techniques used to make today's darker, more tannic red wines (such as extended maceration and harder pressing) were not widely practiced in ancient winemaking. Both red and white wine grapes were often pressed soon after harvest, with very little maceration time, by hand, feet or even sack cloth, creating juice that was only lightly pigmented.
Rosé | History
The origins of wine predate written records, and modern archaeology is still uncertain about the details of the first cultivation of wild grapevines. It has been hypothesized that early humans climbed trees to pick berries, liked their sugary flavor, and then began collecting them. After a few days with fermentation setting in, juice at the bottom of any container would begin producing low-alcohol wine. According to this theory, things changed around 10,000–8000 BC with the transition from a nomadic to a sedentism style of living, which led to agriculture and wine domestication. Wild grapes grow in Armenia, Georgia, Azerbaijan, the northern Levant, coastal and southeastern Turkey, and northern Iran.
History of wine | Prehistory
The quality of the grapes determines the quality of the wine more than any other factor. Grape quality is affected by variety as well as weather during the growing season, soil minerals and acidity, time of harvest, and pruning method. The combination of these effects is often referred to as the grape's "terroir". Grapes are usually harvested from the vineyard from early September until early November in the northern hemisphere, and mid February until early March in the southern hemisphere. In some cool areas in the southern hemisphere, for example Tasmania, harvesting extends into May. The most common species of wine grape is Vitis vinifera, which includes nearly all varieties of European origin.
Winemaking | The grapes
Rosé wines are either made from red grapes where the juice is allowed to stay in contact with the dark skins long enough to pick up a pinkish color (maceration or saignée), or (less commonly) by blending red wine with white wine. White and rosé wines extract little of the tannins contained in the skins. To start primary fermentation yeast may be added to the must for red wine or may occur naturally as ambient yeast on the grapes or in the air. Yeast may be added to the juice for white wine. During this fermentation, which often takes between one and two weeks, the yeast converts most of the sugars in the grape juice into ethanol (alcohol) and carbon dioxide.
Winemaking | Process
Because of the location of grape juice constituents in the berry (water and acid are found primarily in the mesocarp or pulp, whereas tannins are found primarily in the exocarp, or skin, and seeds), pressed juice or wine tends to be lower in acidity with a higher pH than the free-run juice. Before the advent of modern winemaking, most presses were basket presses made of wood and operated manually. Basket presses are composed of a cylinder of wooden slats on top of a fixed plate, with a moveable plate that can be forced downward (usually by a central ratcheting threaded screw.) The press operator would load the grapes or pomace into the wooden cylinder, put the top plate in place and lower it until juice flowed from the wooden slats.
Winemaking | Pressing
Pressing in winemaking is the process where the 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. 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.
Pressing (wine) | Introduction
Although wine is made throughout the United States, 90% of it comes from California. The Gallo Winery runs an industrial facility in Modesto, California that produces the majority of the state's wine exports. Most of the rest is split between Washington state and New York state, followed by Oregon. California's earliest grape vines were imported from "New Spain", or Mexico, which in turn were brought by Spanish explorers and settlers. North America has several native species of "Vitis", from which wine has been made for a long time in the east of the country, although the 'foxy' aromas of wines produced from these species are not to everyone's taste.
New World wine | United States
White wine is made from white or black grapes (but always with white flesh, the grapes with coloured flesh are called "Teinturier" meaning coloured juice). Once harvested, the grapes are pressed and only the juice is extracted which is called wort. The wort is put into tanks for fermentation where sugar is transformed into alcohol by yeast present on the grapes.
White wine | Winemaking
Immediately following the harvest, the grapes are pressed close to Krug's plots, with this first grape juice kept for 24 hours in a vat in preparation for the fermentation stage. The pressing from each plot is vinified separately. A pressing contains 4,000 kg of grapes and yields 20.5 hectolitres of first juice (the "cuvée"), which is poured into twelve oak casks chosen at random. Once fermentation is complete, the eleventh and twelfth casks are used to top up the other ten casks to protect the new wines from oxidation. For fifteen days, each cask is topped up with wine from the same plot.
Champagne Krug | Pressing and initial fermentation
Though primarily known for producing white wines, wine producers also produce red wine. The most prominent red grape variety is Zweigelt, which is grown widely in Austria.
Mailberg | Introduction
After hand-picking, the fruit is pressed in one of two family-owned wineries located close to the vineyards. The first press of 4,000 kilos of grapes provides an allowable yield of 20.5 hectolitres of juice (the "cuvée") and Armand de Brignac selects just the very first and freshest portion of this press.
Armand de Brignac | Winemaking
The grape harvest is done when the grapes are ripe and is done manually or mechanically. The manual harvest is for the most part sorted, either at the vineyard or at the cellar with a sorting table, thereby removing the rotten grapes or insufficiently mature ones. The manual harvest is usually broken and then placed in vats. Cold pre-fermentation maceration is sometimes carried out. The fermentation can now begin, usually after the application of yeast. Then begins the work of extracting the polyphenols (tannins, anthocyanins) and other qualitative aspects of the grape (polysaccharides etc.). The extraction is done by pigeage, an operation which consists in punching the cap into the fermenting juice using a wooden tool or nowadays a hydraulic system.
Marsannay wine | Red wine making
Vin jaune is made from late harvest Savagnin grapes, a white variety in the Traminer family which is less aromatic than the better-known Gewürztraminer. The grapes are usually harvested in late October when the sugars have developed enough to have a potential alcohol level of 13–15% for the finished wine. The grapes are fermented slowly and then kept in small old oak casks that hold 228 liters (60 gallons). The casks are not topped up, as they are with most wines, so an air gap appears above the wine due to evaporation. A film of yeast grows over the wine, protecting it partially (but not totally) from oxidation.
Vin jaune | Production
In favorable vintages, the late summer and early fall months will bring climate conditions that encourage moisture and mist in the morning and enough sunshine in the afternoon to promote the development of favorable "Botrytis cinerea" rot instead of less desirable forms of grape rot. In exceptional years where there is enough warmth and dry weather during the harvest months, the grapes will be left on the vine to raisin in a process known as "passerille". This method desiccates the wine, removing moisture and concentrating sugars, without adding the nuance of flavor that "Botrytis" does. A characteristic of late harvest and botrytized wine production is the harvest of individual grapes in successive passes or "tries" through the vineyard ensuring only the ripest grapes are picked.
Anjou wine | Viticulture and winemaking
The official maximum corresponds to a yield of 39 hectoliter per hectare, as a 65% conversion (0.65 litre of wine per kilogram of grapes) is foreseen. Some producers have yields of only around 5 hectoliter per hectare.
Priorat (DOQ) | Production
Ripe dark grapes are passed through crusher/destemmers. The mass is left to settle for a few days, just enough to get fermentation started. Formerly, wine would be collected and only the solid residue would be used for "tsipouro" in an attempt to get the most out of the plant. Today some producers use the whole of the pulp, without taking out the must for wine production. This results to a superior product, called “apostagma”, sold at approximately twice the price of tsipouro. In the next stage, the mass is fed into distillation units, where temperature and pressure are closely monitored.
Tsipouro | Method of production
The first trace of wine that has been found dates to 7500 years ago, in present-day Iran but the results of archaeological excavations have not been able to determine from which time wine began to be produced. Epigraphy tells us about the presence of wine in the Middle East: it was produced in the "High Country" (the mountain borders between Anatolia and Armenia) and then imported into Mesopotamia especially from the 3rd millennium BC. The tablets of Hattusa describes wine with the term "wiyana" in the Hittite language, in Sumerian, and "karânu" in Akkadian. It could be red (), light (or maybe white: ), good wine (), honeyed () new (), or sour ().
White wine | Antiquity
Like most fruit, grapes vary in the number of phenolic compounds they have. This characteristic is used as a parameter in judging the quality of the wine. The general process of winemaking is initiated by the enzymatic oxidation of phenolic compounds by polyphenol oxidases. Contact between the phenolic compounds in the Vacuole of the grape cell and the Polyphenol oxidase Enzyme (located in the cytoplasm) triggers the oxidation of the grape. Thus, the initial browning of grapes occurs as a result of "compartmentalization modification" in the cells of the grape.
Food browning | Browning of grapes during winemaking
Dry whites represent 20% of total production. Sweet Moscatels, for which the region has long been famous, are still produced in quantity from the "Moscatel Romano" grape.
Cariñena (DO) | Wine production
White wine is made either with red or white grapes. The grapes are pressed and their skins are removed immediately. Because the grape skins do not "participate" in the fermentation, their color does not matter and the wine acquires a neutral, green to slightly yellow hue. Orange wine is made with white grapes. After these are crushed, their skins stay in contact for 1 month to 6 months, and the wine acquires an amber, orange color.
Orange wine | Wine styles
Wine has been produced for thousands of years. The evidence of wine in China ( BC), Armenia ( BC),Georgia[10][10] from 6000 BC, Iran from 5000 BC, and Sicily from 4000 BC. The oldest archaeological evidence of wine produced from grapes has been found at sites in China ( BC), Georgia ( BC), Levant ( BC), Iran ( BC), Greece ( BC), Armenia ( BC), and Sicily ( BC). The earliest-extant evidence of wine production has been found in Armenia ( BC). The altered consciousness produced by wine has been considered religious since its origin. The ancient Greeks worshiped Dionysus or Bacchus and the Ancient Romans carried on his cult.
History of wine | Introduction
The length of maceration, whether or not the wine stays in contact with its skin throughout the entire fermentation period, as well as the temperature that the wine is kept at throughout that fermentation will have an influence on the extraction of the color, tannins and phenols. The temperature of fermentation will also affect the volatilizing of the compounds that contribute to the aroma of the wine.
Côte de Nuits | Winemaking
In 2008, of grapes were harvested, of which (96%) was red grapes and (4%) white grapes. This resulted in of wine. During the recent expansion of Priorat vineyards, production of red grapes has expanded, while the production of white grapes has even declined somewhat. Thus, the proportion of white grapes has dropped from 10% in 2001 to 4% in 2008, while the total production increased by 92% over the same period. The yield in 2008 corresponds to 2,700 kg of grapes per hectare compared to the official maximum of 6,000 kg per hectare, and corresponds to 16 hectoliter per hectare.
Priorat (DOQ) | Production
Production of still wine per state in 2016 was as follows:
Wine of the United States | Production by state
The wine produced is typically a soft while full and fruity white.
Schönburger | Introduction
The color of the wine mainly depends on the color of the drupe of the grape variety. Since pigments are localized in the center of the grape drupe, not in the juice, the color of the wine depends on the method of vinification and the time the must is in contact with those skins, a process called maceration. The Teinturier grape is an exception in that it also has a pigmented pulp. The blending of two or more varieties of grapes can explain the color of certain wines, like the addition of Rubired to intensify redness. Red drupe grapes can produce white wine if they are quickly pressed and the juice not allowed to be in contact with the skins.
Wine color | Color origins
Beaujolais wines are produced by the winemaking technique of semi-carbonic maceration. Whole grape clusters are put in cement or stainless steel tanks with capacities between . The bottom third of the grapes gets crushed under the weight of gravity and resulting must begins normal yeast fermentation with ambient yeasts found naturally on the skins of the grapes. Carbon dioxide is released as a byproduct of this fermentation and begins to saturate the individual intact grape berries that remain in the barrel. The carbon dioxide seeps into the skin of the grape and begin to stimulate fermentation at an intracellular level.
Beaujolais | Winemaking and style
The production of wine is a delicate process that includes a range of factors to obtain the desired outcome. One step in the production of wine often includes a process called fining (or "clarifying"). The fining process requires a fining agent to be suspended into the vat where it will later be filtered out of the wine. Fining agents are typically either animal, carbon or clay-based products and are used to gather proteins or sediment within the wine to adjust impurities such as color, haziness, taste and/ or smell. Animal-based fining agents include gelatin, isinglass, egg whites (albumen), and casein.
Vegetarianism and wine | Introduction
Both archaeological and genetic evidence suggest that the earliest production of wine elsewhere was relatively later, likely having taken place in the Southern Caucasus (which encompasses Armenia, Georgia and Azerbaijan), or the West Asian region between Eastern Turkey, and northern Iran.
Wine | History
In 2008, there was of vineyard surface in production for Auxey-Duresses wine at village and Premier Cru level, and 5,838 hectoliter of wine was produced, of which 3,919 hectoliter red wine and 1,919 hectoliter white wine. Some of this area was used for the red wines in 2007. The total amount produced corresponds to almost 800,000 bottles, of which slightly over 500,000 bottles of red wine and just over 250,000 bottles of white wine.
Auxey-Duresses wine | Production
In 2008, there was of vineyard surface in production in the Hautes-Côtes de Nuits, and 28.757 hectoliter of wine was produced, of which 22.656 hectoliter red wine (including a small amount of rosé) and 6.101 hectoliter white wine. The total amount produced corresponds to just over 3.8 million bottles, of which just over 3.0 million bottles of red wine (including rosé) and just over 800,000 bottles of white wine.
Hautes-Côtes de Nuits | Production
This process seems to slow once the wine reaches an alcohol level of 10%. Throughout the fermentation process, carbon dioxide is released as a byproduct of the conversion of sugar into alcohol. The carbon dioxide seeks to escape from the must by rising to the top of the mixture, pushing the grape skins and other materials to the top as well. This forms what is known as a "cap" that is visible on top of the fermentation vessel. At this point, a very limited amount of the must comes into contact with the skins, and winemakers seek to correct this by pushing down the cap (either with equipment or the traditional method of treading with their feet) or by pumping wine out from under and over onto the cap.
Maceration (wine) | Process
In 2008, of vineyard surface was in production within the AOC, and 28 hectoliters of wine were produced, corresponding to around 3,700 bottles.
La Romanée | Production
The press house is often close by the vineyard to where the grapes can be quickly pressed and separated from their skins. Red wine grapes like Pinot noir can be used in the production of white sparkling wines because their juice is initially clear and is only later tinted red through exposure to the color pigments in grape skins. While some skin exposure may be desirable in the production of rosé sparkling wines and some "blanc de noirs" (white of blacks), most sparkling wine producers take extended precautions to limit the amount of skin contact. The primary fermentation of sparkling wine begins like most other wines, though winemakers may choose to use specially cultivated sparkling wine yeasts.
Sparkling wine | Production
Wine production comprises two main phases - that which takes place in the vineyard (i.e. grape growing) and that which takes place in the winery (i.e. fermentation of the grapes into wine, bottling etc.). The baseline definition of organic wine as "wine made with grapes farmed organically", deals only with the first phase (grape growing). There are numerous potential inputs which can be made during the second phase of production in order to ferment and preserve the wine. The most universal wine preservative is sulphur dioxide. The issue of wine preservation is central to the discussion of how organic wine is defined.
Organic wine | Production and preservatives
With a Mediterranean climate, the vineyard benefits from strong sunlight guaranteed by the freshness of the mistral. The Vines: White wines from Alba are: Chardonnay, Viognier, Sauvignon, and Grenache. Red wines are: Pinot, Syrah, black Grenache, Merlot, and Cabernet Sauvignon. The harvesting of the different grape varieties ranges from 4 to 5 weeks: from late August to early October. The winemakers have a process of rational production which respects the environment.
Alba-la-Romaine | Agricultural production: wine
Vino novello is made from a different process to normal red wines. Novello is the result of a different procedure of processing the grapes, carbonic maceration, which involves accelerating the fermentation process. This method was developed in France in the 1930s. The grapes are placed in large barrels or vats. They are then closed off and air is eliminated by pumping in CO. The natural yeast migrate from the skin of the grapes into the pulp, looking for water and oxygen, and the fermentation takes place. The fermentation process lasts about 20 days. The whole bunches are placed within a designated tubs, in which after producing a vacuum of air is blown CO at 30 degrees Celsius for 7–14 days.
Vino Novello | Production
Wine grapes grow almost exclusively between 30 and 50 degrees latitude north and south of the equator. The world's southernmost vineyards are in the Central Otago region of New Zealand's South Island near the 45th parallel south, and the northernmost are in Flen, Sweden, just north of the 59th parallel north.
Wine | Production
With red wines, the must is pressed after primary fermentation, which separates the skins and other solid matter from the liquid. With white wine, the liquid is separated from the must before fermentation . With rose, the skins may be kept in contact for a shorter period to give color to the wine, in that case the must may be pressed as well. After a period in which the wine stands or ages, the wine is separated from the dead yeast and any solids that remained (called lees), and transferred to a new container where any additional fermentation may take place.
Winemaking | Pressing
In 2008, of vineyard land was in production within the AOC, and 26 hectoliters of wine was produced, corresponding to just under 3,500 bottles. The five-year average annual production of the period 2003-2007 was somewhat higher, 42 hectoliters, corresponding to 5,600 bottles.
Romanée-Conti | Production
The basic differences of orange wine with the other wine 'colors', are based on the color of the grape, and the duration of their skin contact. Red wine is made with red grapes. After the red grapes are crushed, their skins stay in contact for a period of 1 week to 1 month, and the wine gets a red or deep red color. Rosé, at least when rosé wine is the primary product, is produced with the skin contact method. It is made with red grapes. After the grapes are crushed, their skins only stay in contact a few hours before pressing, but give the wine already in that short period the characteristic light pink hue.
Orange wine | Wine styles
In 2008, of vineyard surface was in production within the AOC, and 198 hectoliter of wine was produced, corresponding to a little over 26,000 bottles. This wine is mentioned in the film Sideways.
Richebourg (wine) | Production
In 2008, of vineyard surface was in production within the AOC, and 236 hectoliters of wine were produced, corresponding to slightly over 31,000 bottles.
Clos des Lambrays | Production
Red wines account for 80% of the production and are made from Grenache noir minimum 30%, and Syrah, minimum 40% with carignan at less than 10% (until the harvest of 2017), and Cinsault at less than 10% (from the harvest of 2018) as secondary varieties. Rosé wines account for 15% of the production and are made from Grenache noir, Syrah and Cinsault at . White wines comprise 5% of the production and are made from Clairette blanche, Grenache blanc, Marsanne.
Côtes du Vivarais AOC | Wines
Wine is an alcoholic drink made from fermented grapes or other fruits. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugars in the grapes and converts them into alcohol and carbon dioxide. Different varieties of grapes and strains of yeasts produce different styles of wine. The well-known variations result from the very complex interactions between the biochemical development of the fruit, reactions involved in fermentation, terroir and subsequent appellation, along with human intervention in the overall process. The final product may contain tens of thousands of chemical compounds in amounts varying from a few percent to a few parts per billion.
Drink | Wine
A 1 hectare vineyard with vines aged an average 35–40 years old, the wine is aged in Slavonian oak for up to 28 months. From vineyards other than the three "cru" vineyards, from vines of at least 20 years age. Barrique aged Barbera d'Alba from hillsides of Bussia Soprana, harvested from vines at least 45 years old.
Aldo Conterno | Production
In most of Europe, yield is measured in hectoliters per hectare, i.e., by the volume of wine. In most of the New World, yield is measured in tonnes per hectare (or short tons per acre in the USA) – i.e. by mass of grapes produced per unit area. Due to differing winemaking procedures for different styles of wine, and different properties of different grape varieties, the amount of wine produced from a unit mass of grapes varies. It is therefore not possible to make an exact conversion between these units. Representative figures for the amount of grapes needed for 100 l (1 hl) of wine are 160 kg for white wine, 130 kg for red wine, and 140 kg for a mixture of red and white wine.
Yield (wine) | Units and conversions
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.
Winemaking | Introduction
After this, the wine is normally filtered again to remove any remaining yeast or impurities.
Riesling | Production
According to the "Food and Agriculture Organization" (FAO), 75,866 square kilometres of the world is dedicated to grapes. Approximately 71% of world grape production is used for wine, 27% as fresh fruit, and 2% as dried fruit. A portion of grape production goes to producing grape juice to be used as a sweetener for fruits canned "with no added sugar" and "100% natural". The area dedicated to vineyards is increasing by about 2% per year. The following list of top wine-producers shows the corresponding areas dedicated to grapes (regardless of the grapes’ final destination):
Vitis | Commercial distribution
In 2008, there was of vineyard surface in production in the Hautes-Côtes de Beaune, and 39,496 hectoliter of wine was produced, of which 32,500 hectoliter red wine (including a small amount of rosé) and 6,996 hectoliter white wine. The total amount produced corresponds to close to 5.3 million bottles, of which slightly over 4.3 million bottles of red wine and just over 900,000 bottles of white wine.
Hautes-Côtes de Beaune | Production
The cultivation of the domesticated grape began 6,000–8,000 years ago in the Near East. Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the discovery of alcoholic drinks such as wine. The earliest archeological evidence for a dominant position of wine-making in human culture dates from 8,000 years ago in Georgia. The oldest known winery was found in Armenia, dating to around 4000 BC. By the 9th century AD the city of Shiraz was known to produce some of the finest wines in the Middle East. Thus it has been proposed that Syrah red wine is named after Shiraz, a city in Persia where the grape was used to make Shirazi wine.
Grape | History
In 2008, of vineyard surface was in production within the AOC, and 218 hectoliters of wine was produced, corresponding to 29,000 bottles.
Clos de Tart | Production
As soon as the grapes arrive at the winery, they are sorted and destemmed. After destemming, the grapes are then delicately pressed, just to break the skins, and this must be immediately transferred to temperature-controlled, stainless-steel vats that hold between 1,585 and 3,170 gallons. These specialized vats are divided into two separate tanks stacked on top of one another. The top tank is the first stop for the grapes – they are chilled down to for a two-day cold soak, and natural fermentation begins gently, as the temperatures rise after the cold soak. The gradual increase in temperature results in more complex flavors in the finished wine.
Castello di Volpaia | At the Winery
From a estate, the vineyard area extends in two separate locations, Ornellaia and Bellaria. The grape varieties are predominantly Cabernet Sauvignon, Merlot and Cabernet Franc, as well as a small plot of Petit Verdot planted in 1995. In addition to Ornellaia, Merlot grapes from the Masseto vineyard have since 1986 been produced as a varietal wine, initially simply as "Merlot", and since its second vintage by the name Masseto. Le Volte, first released in 1991, is a 50% Sangiovese and 50% Cabernet Sauvignon and Merlot blend. The official second wine, Le Serre Nuove, has been produced since 1997.
Ornellaia | Production
The primary grapes of the Collioure AOC are Grenache, Syrah and Mourvedre with Carignan and Cinsaut playing minor roles. The Mourvedre planted in Collioure is used almost exclusively for still wine production and is very rarely used in the production of Banyuls. The "rose" are produced mainly from the red wine grapes that have received very brief skin contact and maceration time or it maybe produced from a "saignée" method where some wine is "bleed off" from the fermenting vats of red wines before much of the color inducing phenolic compounds have taken hold. This method produces a more intensely flavored and darker colored red wine while at the same time producing a high quality "rose".
Collioure AOC | Grapes and wine