White wine - Knowledge

4230: 5007: 4971: 2503: 2967: 2416: 1362: 616: 2840: 4901: 703: 2725: 2428: 829: 2852: 233: 2685: 3663: 1889: 2074: 3620: 5026: 406: 2272: 4218: 5071: 2697: 93: 3901: 1458: 2462: 2799:, which allows a good balance of acquired alcohol and residual sugar, is to leave as many potential degrees as the degrees acquired over 10% by volume. For sweeter dessert wines fermentation stops spontaneously by excess sugar and alcohol: Alcohol is waste from the yeast and it is poisonous in large doses. In the case of sweet wines an addition of wine alcohol stops the fermentation. FML is not done for sweet wines as the lactic bacteria preferentially degrades sugar which would give a lactic bite (sweet and sour wine). In addition, the balance of acidity and sugar in the wine supports vivacity. 4339: 1699: 3644: 3605: 4354: 2208: 699:, and the maximum altitude for viticulture descended to 220 metres. Hans-Jürgen Otto noted that: "all the vineyards suffered and decreased in area". In England the vine also disappeared. The less early vineyards preferred to select white varieties of grapes because, even if unripe, white grapes allowed wine that was a little sour to still be consumable, while red grapes do not give enough colour, and green tannins make the wine bitter. The interruption of the fermentation by a cold winter led to the discovery of the process of secondary fermentation of champagne. 2673: 3801: 4739: 3522: 3302: 3440: 2709: 4087: 915: 1167: 2661: 4688: 3706:

improved by plucking the stems: the winemaker prevents sap reaching the cluster and so it dries faster. The annular incision, long practiced, involves removing a ring of bark on the branch below the clusters. The sweet sap cannot descend and is concentrated in the grapes, while the sap continues to feed the upper branch. Another quick method is to cut a portion of the stem. The grape is dried upstream, but the downstream section progresses normally. The blending in the vat or the press of two types of grapes improves the final result.

1994: 5086: 788: 4369: 3468: 5059: 1149: 4562: 3534: 1221: 1675: 9560: 9268: 4933: 933: 3832: 3782: 3452: 2021: 4918: 4952: 4384: 4991: 1005: 2006: 1687: 1185: 1853: 4023: 1059: 3480: 4751: 3866: 3851: 4715: 878:). In California the search for temperature control of fermentation matured. Applied to white wine they revolutionized this type of wine. European wines, marked by their processes of crushing the grapes, are diametrically opposed to those very fruity wines marked by a refreshing liveliness. During the years 1960–1990, these methods of wine-making moved to Europe and the use of refrigeration equipment is now widely used in almost all regions producing white wine. 951: 1877: 5047: 3817: 3287: 969: 4763: 1095: 4703: 4424: 4039: 1311: 3507: 987: 4055: 1865: 1041: 1257: 1023: 3275: 4727: 3882: 1275: 34: 4574: 3492: 1293: 3559:

grapes and wine during fermentation led winemakers to equip their cellars with adequate equipment: refrigeration units, circuits of pipes to carry the liquid refrigerant, and vats temperature-regulated by coils in the walls of the vessel or flag (a thin welded coil shaped like a flat plate with a high heat exchange capability). This mode of production happened in Europe at the same time as new techniques of treatment of the

3959: 1077: 6015: 5952: 5751: 5634: 5517: 5496: 5474: 5453: 5439: 7317: 4547: 1663: 1131: 4071: 4007: 3943: 1329: 1203: 3991: 3259: 1113: 3975: 1239: 8502: 4775: 1536:, it has spread to many new producing countries who sell under the name of the grape. It can be made sparkling or still. It typically has a wider-bodied and rich citrus taste compared to other white wines. A common choice of food pairing for this wine is fish or poultry. It owes its world distribution to its quality in a very wide variety of regions of climate and geology: from 3045:

yeast (mannoproteins) allows salts of tartar to keep their solubility. The addition of this compound industrially permits a good quality stabilization. This solution is the least expensive for energy and refrigeration equipment and does not alter the aromatic perception of wine. Nevertheless, tests conducted by the Cooperative Institute for Wine of

461:, and the monks planted vines at high latitudes and increased the monastic acreages. Difficult to transport and store, wine long remained a product for local consumption. The trade was re-established initially after the enrichment of the nobles and prelates because, as with the Romans, the art of the table reflected the reputation of the host. 1651:. Historical documents reveal it has been grown since the early 17th century, around 1602. Typically medium-dry, this textured wine contains a generous amount of extract from its thick-skinned berries. Highly regarded by modest vintners, it has become the most frequently grown wine in the most prominent wine-growing region of Switzerland. The 3563:(accelerated settling, use of selected yeasts, addition of glues and yeast enzymes, the practice of maceration). In wine jargon, all of these practices give a "technological wine". This is very fragrant, crisp on the palate, and does not require ageing. The "old" type of European white wines were well suited to this type of wine – it was the 3414:. The coupe dates from a time when the wines were mostly sweeter and less aromatic. Since the 1930s and with the habit to consume drier sparkling wines, the flute has taken the place of the coupe. The coupe is also used in mixtures which have an olive in a bubbly cocktail and in the spectacular pyramids of glasses that crown festivities. 389:. The conquering of regions more and more to the north encouraged the Romans to cultivate the vine and to produce lighter and less sweet wines. It also encouraged them to seek new wild varieties adaptable to these distant areas where the Mediterranean varieties showed their limits. For example, vines were planted on the banks of the 4432:

sauce is well balanced with an intense ingredient (lemon juice or mustard) a more opulent wine can be recommended: sweet or dry wine aged in barrels. Sweet wines, either just sweet or fortified, are a good option for exotic dishes with sweet spices (dishes with cinnamon, vanilla etc.). Fortified white wines are recommended with

1591:. It is remarkable for its typical vegetable/mineral aromas so tends to be flat and lack fruit qualities. The dominating flavours range from sour green fruit such as of apple, pear and gooseberry through to tropical fruit such as melon, mango and blackcurrant. A common food pairing for this wine is seafood, poultry, and salad. 4970: 5117:

A number of authors, poets, and philosophers have celebrated wine in general but the quotes are become much more rare when it comes to include colour. Authors in all eras have spoken using white wine to illustrate their point. Serious or tinged with humour white wine is present in all kinds of works,

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White wine is regularly used as an ingredient. Its acidity balances well with fat, taking away excess heaviness. This acidity also refines the meat or fish and it helps to break down the fibres of the meat to make it tender. The role of white wine is similar to that of lemon juice used under the same

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type molecules) and aging potential. To be implemented, this process requires a perfect de-stalking, moderate crushing and sulphite to protect the wort from oxidation. The duration (typically 5 to 18 hours at 18 °C (64 °F)) depends on the variety, the temperature of maceration, the maturity

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declared that: "the Tokay of three centuries ago was the best sweet wine in the world, it was inherited from a long-standing winemaking tradition". Developed with a grape whose exceptional maturity is due to a trade secret, this wine also developed its qualities through a process that long remained a

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in 1588) the trade continued – sometimes provided by pirates who stole what they could not buy. 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).

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Sparkling wine is mostly white and contains fermentation gases (carbon dioxide). The first sparkling wine dates back to the very first winemaking. During alcoholic fermentation of all wines yeast produces carbon dioxide so during fermentation all wines are sparkling. For most of them the gas escapes

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is used if the appearance is very bright and full of reflections, in the definition of the various nuances specific to the metal (...) If, with proper clarity, the wine does not shed light and does not radiate reflection, we will give only the term yellow". On a colour scale white wine can be almost

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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

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in the wort of oxygen that is necessary to oxidize the wine. Since 1962 the addition of vitamin C in the wine has been allowed to a maximum of 15 grams per hectolitre at the time of packaging to stabilize the wine. Experiments in the late 2000s tried to determine a method to add it to fresh harvests

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During the 20th century planting vines in countries where it was unknown was booming. However, it was shaky in places with higher temperatures during fermentation. The use of larger containers creates problems during fermentation: the yeasts produce heat which cannot escape and beyond 35 °C the

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Made famous by the champagne used to christen large ships at launch, sparkling white wine is produced in almost all wine-producing countries and has become a benchmark for providing a festive and commemorative spirit to an event. This unique side is found in the labelling of the bottle. Firstly the

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is a recent technique invented to reproduce the phenomenon in regions that are not cold enough: The grapes are artificially frozen before being pressed. This method overcomes the climate, and harvesting work can continue without waiting for the frosts (risk of loss of the grapes by weather accident

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is in the form of crystals at the bottom of the bottle. This is a natural phenomenon but many producers seek to avoid this as dealers and uninformed consumers take these crystals as a fault. It is caused or accelerated by cold storage: low temperature reduces its solubility. The habit of refreshing

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Maturing can also be done in barrels. The wine is put in barrels after fermentation but fermentation itself may also occur in the barrel. The barrel has a dual role: it flavours the wine giving it a scent of toast, butter, and vanilla but it also helps to mature it by providing a very small regular

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A winemaking technique called "reducing" or "technology" has been developed. Very fashionable in Australia and New Zealand, this technique seeks highly aromatic white wines and is very interesting on aromatic varieties such as Sauvignon B, Colombard B, and Riesling B, although less so for varieties

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of fatty acids) are synthesized by the yeast during fermentation of light juice below 18 °C. However, clarity and low temperatures are factors which slow fermentation. Recourse to the addition of selected yeasts for these difficult working conditions becomes crucial. In contrast some producers

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if the quality of the grapes is good. Pre-fermentation Maceration is generally performed at a controlled temperature to delay the onset of fermentation. This technique improves the extraction of varietal aromas and their precursors which are mainly located in the skin. Acidity decreases as does the

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Grape maturity depends on the requirement of the final product. For a sweet white wine, whether fortified or natural, sugar is the key criterion. For a dry white wine, technological maturity is calculated and the fruit is harvested just before (usually eight days) the maturity of the sugar. At this

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The progress of the glass industry (especially from the use of coal) helped to democratize the use of the glass bottle. The production of sparkling wine increased dramatically and spread to the American continent. The technique of manufacturing was industrialized and other regions were inspired but

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At mealtimes very dry wines with little minerals are recommended with oysters and seafood: their acidity reveals the salinity of the shellfish. The most fragrant wines go well with shellfish, fish, or poached white meat. For stews the acidity of white wine counterbalances the weight of fat. If the

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The temperature of service is a criterion to put wine in the best condition for drinking. The wine must be chilled but not be served with ice. Between 8 and 9 °C, the chill will accentuate the liveliness of the bubbles and reduce the sweetness of a sweet or Fortified wine. For an aromatic dry

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creates microscopic perforations of the grape skin through which water is allowed to evaporate while maintaining the other components. The action of botrytis induces different flavours in the grape related to chemical reactions in the berry. The precocity of the varietal-land and low vigour of the

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Sparkling wines are served in particular glasses such as the flute and the coupe. The flute is the preferred glass for professional tasters: the shape concentrates the aromas to the nose of the taster and its height allows appreciation of the fine bubbles that rise to the surface. The coupe is not

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The colour of white wine is as varied as the types of wines. The term most commonly cited is yellow. However, the richness of vocabulary leaves free space for visual analysis between the actual colour and the hue (the range of colour is often different at the joint between the wine and the glass).

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Fermentation starts spontaneously under the action of the natural yeasts from the grapes. The winemaker can choose to use a commercially available active dry yeast. It can help to express the characteristics of a variety or a method of manufacture. For a dry white wine fermentation continues until

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The fruity aromas include citrus fruit such as lemon and grapefruit, white fruit such as apple, quince, peach and apricot, and nuts such as walnut and hazelnut. Exotic fruits are also present: pineapple, mango, and lychee. Obviously the aromatic palette includes these cooked flavours: apple, jam,

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which is responsible for the formation of insoluble bitartrate and also modifies the organoleptic qualities. However, it does allow a definitive stabilization. Reports of high tartaric stability in white wines matured on lees has led to research in this area. A protein from the hydrolyzate of the

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This blending may be purely quantitative: various vintages can be blended to achieve the desired volume. It can also be qualitative; the taster or a team of tasters (cellar master, winemaker, owner of the estate, etc.) determine the amount of each wine to mix together in the final blend to obtain

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Settling by flotation is a technique where the introduction of a gas at the bottom of the tank creates bubbles which cause the particles to rise to the surface where they are removed by a scraper. Filtration with a rotary vacuum filter is relatively slow but effective. It is often used to recover

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with the tartaric acid: Potassium bitartrate and the neutral calcium tartrate at the pH of the wine. For these, when their solubility threshold is reached, they settle and contribute to de-acidify the wort. In the southern regions where acidity is sometimes a little lacking this may be a cause of

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which included a set of rules on the cultivation of the vine in all areas. It was an era of great development of the culture of white wine in Germany and Austria. The Central European vineyards reached 100,000 hectares, which was three and a half times the area in the 1990s. From the 13th century

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with straining" or "late harvest" consists of leaving the grapes on the vine to concentrate the sun. The sugar no longer builds up once reaching maturity but the water evaporates which lowers the yield but increases the concentration of sugar. This is the oldest and most common method. It can be

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Before the 1950s, the traditional European wine was made in small containers where the temperature did not rise high enough to interfere with the fermentation but this method of vinification gave wine structure and roundness but was not aromatic. In California and Australia, the need to cool the

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of healthy grapes, the natural quantity is sufficient for the yeast. On the other hand, for a degraded harvest (by gray mold), the degradation of this vitamin leads the winemaker to add it to the must to ensure a trouble-free fermentation. In the case of a harvest with a very clear wort and low

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and accumulates in the berry, where it is a characteristic of the maturation of the grapes. Many different sugars coexist: the most common are glucose and fructose which will be consumed by anaerobic yeast to convert it to alcohol during fermentation. They are in substantially equal amounts. To

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Another solution is to introduce Metatartaric acid, a tartaric acid polymer, into the wine. Its mode of action is still unknown but it prevents microscopic crystals from growing. However, the effect is not sustainable in the long term (between 6 and 18 months) because it hydrolyzes when warm.

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was created in the 18th century but it was in the next century that its global expansion would occur. The crowned heads of Europe quickly made the wine stylish in their courts although its production, necessarily in bottles, made for a very expensive product. Historian Hugh Johnson assigns an

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The first is to cool the wine to a negative temperature near freezing for several weeks. The potassium bitartrate crystals precipitate and can be removed by filtration prior to packaging in bottles or bag-in-boxes. This solution is costly in refrigeration energy and can negatively affect the

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Ever since glass containers have existed, specialised glasses for each type of wine were created. Many glasses specific to white wine exist in many wine-producing regions. The glass must be perfectly clear and colourless to properly appreciate the colour of the wine. However, designers and

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Packaging wine has historically varied. In one early method, wine merchants kept their stock in barrels or casks and the client would fill their pitcher or bottle. Glass bottles revolutionized the wine industry. The absence of transfer and thus contact with the oxygen in the air has made a

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grow their vines organically or biodynamically: the lees are of good quality without synthetic chemicals harmful to yeast so they are kept in the wine. Turbidity of the must ensures a good supply of yeasts and fermentation in small tanks or in barrels then does not require mastery of cold.

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In the "stabilisation of lees" (liquid cold stabilization) the winemaker regularly adds lees in suspension for several days so they do not settle immediately. Then he proceeds to a conventional settling as indicated above. This technique allows the enrichment of the wort with precursors of

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give a high viscosity to the juice, cut the suspended particles into shorter chains, and accelerate precipitation. Refrigeration of the wort is needed: if the fermentation starts, the release of bubbles of carbon dioxide would spread suspended particles throughout the wort preventing their

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is present in green grapes, and its ratio decreases with maturation to give between 2 and 7 grams per litre at harvest. The range is very wide depending on the variety and soil with hot climates giving lower rates as the heat accelerates its degradation. There are many other acids in small

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manufacturers of tableware have created white wine glasses with green or blue feet. These colours flatter the wine – they give an artificial colour in the shade (a reflection barrier which emphasizes the separation between the glass and the wine) – rejuvenating the perceived impression.

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or for the representation of the everyday life, party life, or life to excess. An abundance of English, Dutch and German paintings from the 17th century depicted a high consumption of white wine at that time replacing the consumption of beer in the aristocracy and the bourgeoisie.

2096:, a waxy coating that gives a matte finish to the colour of the grape and contains the yeast responsible for fermentation. 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 2978:

Clarification consists of removing insoluble particles in suspension in the water-alcohol solution that is the wine and stabilization is to maintain the solubility of the elements dissolved in the wine throughout the retention period in the bottle and consumption at the table.

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has been given certain shapes dedicated to wine. The most emblematic is the bottle of sparkling wine: because of the pressure inside it is a fairly thick glass. Many countries have adopted this shape for bottles of white wine – a more streamlined form than red wine bottles.

2528:(Must of Drops) is the juice that flows naturally from the berries crushed under their own weight prior to pressing (on the way to the press). Trampling increases its proportion and makes the material profitable by processing a higher tonnage of grapes at the same time. The 5185:"In June at the fish market, one does not loiter anymore: one strolls. Behind the port, the cherry tomato is nowhere to be seen at the farmers market stall. One munches them with salt on the sand with a basil branch and a glass of Brem iced white wine" - Pierre Desproges 4529:), sparkling, and sweet wines accord well with fruit desserts (salad, tart). The fortified and sparkling wines support rich desserts made with cream or butter. Crèmes brûlées or caramel which combine sugar and cream can be eaten with a sweet and lively wine such as 4415:

The acidity of dry white wine is reduced by slightly salty or sweet dishes while the wine accentuates the salty side of food and tempers heavy fatty foods. Sweet wine goes well with sweet and savoury dishes to mitigate the heavy sugar and stimulate the fruitiness.

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or dry fortified wines are dry wines (without sugar) whose fermentation was completed. A quantity of alcohol is added to increase their alcohol content. They age for a long time giving wines with the ability to be kept for a very long time. These wines are the

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allows the precipitation of unstable proteins which can then be removed by filtration and extraction. The proteins can also react with Metatartaric acid added to wine to prevent tartaric precipitation: the wine then loses its shine and becomes opalescent like

2061:. In the production of a white wine, the stalk does not contain any useful part: its moisture can cause dilution and the presence of tannins is not desirable in the wine. This is why it is quickly isolated from the rest of the harvest, either by shaking or by 4419:

For an aperitif, flavoured dry wine or sparkling wine goes with all meals. Specialists in tasting consider that the sugar or alcohol in some wines has a saturating effect on the taste buds, by contrast the fruity liveliness awakens them to the meal to come.

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Same aromas that may be thought to be confined to red wines are found in white wines. This is the case especially in some white champagne wines partly made from black grapes and reminiscent of red fruit (strawberry, raspberry, blueberry, gooseberry, etc.).

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also affects the potential quality of the wine. Since the 1980s, pneumatic presses have improved the work involved by working in airtight conditions and allowing a fine control of the pressure to extract the juice without damaging the grapes. The juice or

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colourless white. When young it usually takes on a pale greenish or pale yellow tint. Its yellow colour darkens with age and maturing becoming gold, then copper, and finally amber. One of the darkest wines in the world is achieved with a white grape: the

2160:. 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 4151:

for a wine in which the fermentation was stopped by cold (in the past it was the arrival of winter blocking fermentation). The remaining sugar finishes fermenting in the bottle, producing dissolved gas. This is the method developed by the producers of

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prevented the aristocracy and the clergy from recovering all the vineyards from which they were dispossessed. The practice of late harvest was widespread and the more or less sweet wines gained balance against their always lively acidity. In 1872, the

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was the legendary creator of champagne. In a northern vineyard he developed a special wine that would give rise to an exceptional passion for wine produced in a climate where it could not be expected for wine to reach maturity nor sufficient colour.

5343:: it can cause the onset of a crisis (Difficulty breathing). Symptoms such as difficulty breathing, migraine, or stomach heat sensation may indicate an intolerance. A reaction caused by a deficiency of sulphite oxidase (the enzyme that breaks down 4266:

or dessert wines are grape juices whose fermentation has been prevented by fortification with alcohol. Although the absence of fermentation can lead to discussion of their qualification as wine, it is nevertheless an alcoholic grape product. The

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Traditional hand harvesting of whole bunches has been increasingly challenged by the harvesting machine for dry white wines, an economic choice but not always a qualitative one. The fragility of the grape requires either a rapid transfer to the

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For example: for a must with a potential measure of 16% vol, the mutage will be when the fermentation produces 13% vol of alcohol and there will remain 3% vol potential in the form of sugar: so 3 × 16.83 = 50 grams of sugar L to the power of

2482:). The practice of shaking or stalking has the advantage of separating the stems from the cluster of grapes and avoids giving the wine an herbaceous taste at pressing. The skin is not macerated and the transparent yellow colour is retained. 4407:

wine service between 10 and 12 °C stimulates vivacity and gives freshness to the flavours. Finally, the great white wines are best at a temperature between 12 and 14 °C which allows the flavours and the structure to be revealed.

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To clarify wine, it is necessary to wait for particle deposition at the bottom of the wine container but this can be accelerated by the use of oenological adhesives. These additives bind to the insoluble particles and fall to the bottom.

5357:. This disease can occur from a regular consumption of 20 grams per day for women and 40 grams per day for men. However, some studies in California may indicate beneficial effect of wine at a low daily dose for non-alcoholic cirrhosis. 739:, Tokay experienced profitable trading. Attempted imitation came to nought and the use of noble rot remained a secret. It was not until 120 years later that a method of very late harvest was experimented with on the steep banks of the 6322: 3713:

without straining" is a practice of concentrating the grapes before pressing. The grapes are hung in an attic or on trays for the time it takes for some of the water they contain to evaporate. This method is the raw material of straw

2795:) (sterilisation of wine), by sudden cooling (anaesthesia of yeasts), by sterile filtration (capturing the yeasts in a very fine mesh filter), or a combination of several of these methods. A rule of thumb for determining the point of 8245: 3134:

The maximum allowable doses depend on the sugar content of the wine: the residual sugar is susceptible to attack by microorganisms which would cause a restart of fermentation. In France the dose is limited to 150 mg/litre for

2532:("must of the press") is the juice flowing from the press from the pressure on the grapes. It concentrates the grape's qualities or defects: It is rich in aromas, colloids, or phenolic compounds. However, it can also be marked by 844:

was a golden age of wine. The Industrial Revolution enriched a bourgeoisie clientele for the best wines and the rural exodus to factories created a large market for mass-produced wines. A prominent example for white wines was the

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The dry white wine is a wine without sugar (the sugar ratio is generally less than 4 grams per litre). It is a wine very difficult to develop because the balance of the wine is based on only two parameters: acidity and alcohol.

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point the relationship between sugar and acid is optimal. Further, low acidity will cause the future wine to be unbalanced with excess alcohol and lack of liveliness. In addition, the flavour will be less fresh and less vivid.

2089:), 4-6% tannins, 4-6.5% protein, 2-4% minerals, and 1% fatty acids. Their contribution in white wine is zero since they are removed in the pressing, in addition, the pressure is insufficient to extract anything from the seed. 2143:

The flesh of the grape is the most important part – it is between 75 and 85% of the weight of the grape. It consists of large polygonal cells which are very thin-walled. With a low pressure the cells leak their contents: the

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The warmer southern areas also produce white wine, but in a lower proportion. In addition, it is more often sweet or fortified wines, natural sweet wines or "vinés" wines, as in the case of vineyards around the Mediterranean

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micro-organisms begin to suffer and fermentation slows then stops. After cooling the wine a new addition of yeast is needed to resume fermentation (not to mention the adverse effects on the wine's aromas and the risk of

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The fashion of drinking cheap dry white wine started in Paris in the 18th century. To evade the excise duty, Parisians took the habit of going to drink their wine at the producers premises outside the walls of the city.

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Some producers who sell their own products directly to the consumer, explain these natural phenomena to the customer who then serve the wine gently in order to prevent the crystals forming in the bottom of the bottle.

3429:. This glass has a thin glass wall and curve calculated to be able to taste all wines. This glass is used, among others, during the approval tastings – the gateway for the wines to be entitled to bear the name of an 3619: 1377:. 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. 5617:

The freezing temperature of wine is approximately half of its alcohol content by volume, expressed as a negative value. For example, a wine of 10% by volume freezes around –5°C, a wine of 12% by volume at around

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or dioxide of sulphur is used in all winemaking operations from harvesting to packaging. It plays a protective role in the wine against the phenomena of oxidation, oxidase enzyme action (enzymes that oxidize the

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optimum quality. In winemaking blending is always empirical, it cannot be predicted that the combination of two or more vintages will give the expected product. The only secure values are analytical values (

3769:"Freezing of grapes" and cold pressing are used to squeeze the liquid part of the berries. The flakes of frozen water remain in the press and only the sweet juice flows. This is the principle of ice wine. 3406:

recommended because of its too flared shape: it does not preserve the layer of foam, and the gas and aromas escape too fast. According to legend, this type of glass was developed based on the shape of the

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or sweet wines are wines where fermentation was stopped before completion. The added alcohol retains the grape sugar and guarantees its smooth taste. The majority of muscat wines fall into this category

2772:. This operation, which reduces the biting acidity of the wine, is not always desirable nor practiced. In southern areas the acidity is carefully preserved to give the wine its liveliness for refreshing 4436:. Sparkling wines can be taken at any time during the meal, their diversity allows this. A choice of sparkling wine also allows the retention of the same wine from the beginning to the end of the meal. 2644:. In the "maceration of lees", the lees from the static settling are gathered in a refrigerated tank and agitated for several days. After filtration and fermentation they give a white wine also rich in 4258:

A fortified wine is a wine in which there has been an addition of alcohol. This category includes three types of wine products depending on the fermentation stage where the fortification took place:

7147: 362:, a physician born around 460 BC who commonly prescribed it to patients. "Vinous white wine" and "bitter white wine" were used among his remedies – a sign of diversity in production at that time. 2601:

Dynamic settling is performed with a machine that accelerates the separation of the wort from the lees. The centrifuge removes the largest particles but does not achieve a high level of clarity.

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White wine is also used as a wetting agent for slow cooking. In this type of dish it combines the flexibility of the meat and balances the fat from the sauce. It plays this role in the case of

2740:, or epoxy resin. For large volume tanks the control of temperature, which typically is around 18 °C, becomes necessary. The majority of aromatic components (acetates of alcohol and ethyl 2443:

However, for some sweet wines, a successful harvest requires manual work and training for pickers to pick only clusters where the berries have reached optimum ripeness or have been affected by

684:. These were in addition to the native vines that grew in Mexico, but this pre-Columbian production was not for the production of wine since the grapes were too acidic. It was used to produce 6317: 2353:

temperature the yeast works in a limited way and the addition of thiamine can help avoid a difficult end of fermentation. Legislation limits the amount added to 30 milligrams per hectolitre.

8458: 2148:. The flesh of the grape contains mainly water. The organic components are fermentable sugars (between 170-230 grams for a dry wine and between 200 and 300 grams per litre or even more for 8242: 373:

organized banquets where the cost of the food was a sign of prestige. In the range of expensive products wine played a predominant role. The richest citizens built sumptuous villas in the

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or stirring and is traditionally done with a stick to agitate the lees at the bottom of the barrel. This technique needs to be well controlled, however, otherwise the wine may take on a

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The Americas have developed both white and red wines, some of which are now recognized worldwide. White wines have to conquer hostile territories where red wine dominates, such as the

2632:" allows the fixing of polyphenols and eliminating them. These molecules are responsible for the browning of wine and their removal gives an element of stability in the future drink. 2780:

aromas are reduced in favour of an increase in roundness and volume in the mouth of the wine during ageing in oak barrels. It gives a better biological stability in champagne wines.

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uses the traditional method but after fermentation the bottles are uncorked and the wine is blended in a closed pressure vessel. It is filtered before being returned to the bottle

3143:, 200 mg/L for dry white wines, 250 mg/L for white wines with residual sugar greater than 5 g/litre (Moelleux wines), and 300 mg/L for liquoreux sweet wines. 2244:

verify the completion of the fermentation they can be quantified by chemical assay (glucose and fructose are "reducing" sugars that react with an alkaline copper solution called

397:

with a healthy drink, as opposed to water which was rarely drinkable. The wine was drunk cool in summer and warm in winter, a practice which still continues in the 21st century.

2544:

musts and release depends on the health of the grapes, the method of pressing, and the style of wine intended. Manipulation of the grape before pressing increases the amount of

3083:(pinking). This phenomenon manifests itself in a light rosé colouration of the wine and takes the appearance of a "stained" wine or one that is contaminated by the presence of 1615:. This type is much lighter in comparison to other white wines and typically has a green apple aroma. Common food dishes that go well with Riesling are fish, chicken, and pork. 6834: 3040:: an electric current between two plates attracts the wine ions and eliminates them. However, this solution not only acts on tartaric acid but also other compounds especially 6894: 7334:

Report on experimental grape-harvest 2006: Evaluation of the addition of mannoproteins on the tartaric stability of wines and the validity of the tartaric stabilisation test

5574:

The "Wine viné" is one in which alcohol is added after fermentation, wine "muté" has alcohol added during fermentation, and the wine "liqueur" has alcohol added before. See

5304:"White then red, nothing moves, red then white, all bugger off" It means that drinking white wine after a few glasses of good red wine inevitably some physical discomfort of 2348:

is present at a concentration between 0.2 and 0.5 milligrams per litre. This vitamin is necessary for the proper growth of yeasts that ensure alcoholic fermentation. In the

3009:

The majority of wine components are dissolved in the wine: certain components, however, may take an insoluble form during ageing or storage of wine – this is the case with

2440:

or protection from oxidation. When the transport time between vine and winery is long, the harvest can be refrigerated and kept away from oxygen using nitrogen or dry ice.

510:

Part of European trade was by sea along the Atlantic coast. The English, then the Dutch and Scandinavians from their demand for wine, created a craze for planting between

7796: 7214: 4540:

More than other wines, white wine is a wine that can be consumed between meals. The habits of the Anglo-Saxons and Germans require a sweet wine or a dry and fruity wine.

3467: 1635:) which have specific aromas. Typically made from Italian- and Austrian-grown grapes, it can offer a sweet and fruity taste. Shows best on its own without a food pairing. 5347:) is very rare. Studies are underway to investigate whether some of the symptoms attributed to Sulphur Dioxide could not come from another molecule present in the wine. 6854: 3900: 2628:

the suspended tannins extracted by the press. Often associated with a bitter taste, their removal is generally beneficial for white wine. Polyvinylpolypyrrolidone or "

634:

and the situation of the Venetians and Genovese deteriorated. The wine trade between the eastern Mediterranean and northern Europe fell sharply. At the same time, the

7961: 7882: 7820: 4202:

is added to the wine then carbon dioxide is injected into the vat. The wine is bottled under pressure. This is the method of production for flavoured sparkling wines.

4132:(sugar) is then added to the wine and bottled. A second fermentation then occurs in the bottle from yeast and the sugar from the liqueur de tirage. The wine is then 1845:

black N. A variety of quality, it produces fine full-bodied dry wines, albeit with sometimes deficient acidity. It also provides natural sweet wines of high quality.

6338: 5105: 4612:, etc. The drippings of cooking juices is also a role that white wine can be used in; made with a sweet white wine and giving a sour-sweet or sweet-salt sauce. In 2179:

The flesh is the major element of the wine, as it is the part that contains the highest proportion of liquid. The flavours are much less present than in the skin.

8284: 6874: 7273: 7238: 2263:) is between 0.5 and 1.7 grams per litre. Sugars exercise a control over the taste – they balance the spiciness of the acidity and the burning of the alcohol. 7298: 1993: 4217: 173:

Among the many types of white wine, dry white wine is the most common. More or less aromatic and tangy, it is derived from the complete fermentation of the

7114: 6420: 6396: 3332:

Ageing also brings other flavours to the wine. Barrel ageing creates scents of vanilla, butter, brioche, toast, caramel, etc. The long maturing wines like

3375:

structure is removed. The balance is no longer based only on alcohol and acidity: this is the factor that explains the difficulty of making a white wine.

1384:

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

599:

wine. Once back home, the rulers and wealthy aristocrats looked to buy the sweet wines they enjoyed in the East. They came from grapes that dominated the

212:, or as a refreshing drink between meals. White wines are often considered more refreshing and lighter in both style and taste than the majority of their 6670:

Ong, Peter K. C.; Acree, Terry E. (1999). "Similarities in the Aroma Chemistry of Gewürztraminer Variety Wines and Lychee (Litchi chinesisSonn.) Fruit".

2891:. This type of maturing consists of regularly adding fine lees in suspension in the wine. The dead yeast is used for the fine lees which digests itself ( 2684: 1958:. The colour of these grapes range from a copper yellow to light pink. It typically has a crisp fruity flavour which allows for a versatile food pairing. 7521: 4900: 3439: 3329:

candied fruit, etc. White wines may also convey floral aromas of acacia, honeysuckle, verbena, violet, etc.. (Scents of honey can also be assimilated).

2255:

Other sugars are not fermentable at all. After consumption by the yeast, the ratio of non-fermentable sugars (the ones that are not consumed by yeast:

177:. Sweet wines, on the other hand, are produced by interrupting the fermentation before all the grape sugars are converted into alcohol; this is called 8370: 4616:

the liveliness of dry white wine is balanced with the fat of the cheese. The freshness of the wine as a table drink contrasts the heat of the fondue.

4191:: the wine passes from one closed vat to another. Previously the yeasts were fixed with oak chips. After filtration the wine is bottled under pressure 7142: 6548: 2930:

quantity of oxygen through the wooden walls. This oxygen helps to polymerize the components of the wine making it less aggressive and more balanced.

8048: 7406: 8385: 2831:

in the wine by reducing the time between harvest and pressing is another technique that aims to make a very light wine, protected from yellowing.

2640:" (passion fruit, citrus ...) which are naturally very soluble in the wort and are particularly suitable for some varieties such as Sauvignon and 2536:

defects, such as the smell of fungus on spoiled grapes or the vegetable smell of a harvest with insufficient maturity. The blending or not of the

5139:"Jumping, dancing, touring – and drinking white wine and rose – and do nothing every day – What counts as crowns of the sun" - François Rabelais 5025: 3662: 3212:, led to a search for other molecules. A thesis by Biau in 1995 alluded to the influence of polysaccharides, proteins, and some phenolic acids. 7776: 6814: 3063:

The presence of unstable proteins that can create a visual problem (protein breakdown) in the wine also requires stabilization. Treatment with

1735:: a grape from southern Italy, it gives an aromatic and high alcohol (14% of volume) wine. It is one of the varieties of grape used to produce 714:

The enrichment of some of the population created a craze for rare wines. This phenomenon, which was already responsible for the development of

1888: 6023: 4521:

White wine is also a dessert wine. All choices are allowed even if the sweet and fortified wines are more suitable for this. Perfumed wines (

2005: 1369:

Many wine-producing countries produce white wine. However, the white grape needs less heat than red grapes to ripen: The lack of maturity of

7906: 5598:

The International code designating the variety indicates the colour of the grape:: B = white (blanc), N = black (noir), Rs = rose, G = grey.

2108:

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

607:. Trade in these wines was facilitated by their high alcohol content which ensured preservation during the long journey to Northern Europe. 4537:

wine. Chocolate requires a very powerful wine so white wine selection is quite limited: a natural amber sweet wine is the best compromise.

2020: 518:. Little dry white wine was produced for export from La Rochelle while Bordeaux exported mainly wines from the hinterland received via the 8305: 8201: 7167: 5578: 2696: 3643: 1373:

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

4338: 4105:

but sparkling wine can come from very different practices. In contrast to sparkling wines, wines without foam are called "still wines".

7191: 1759:. It yields a very fruity wine, sometimes mineral, dry, or sweet depending on the soil. It can be kept for a long time and take on the 1408:

accounts for 50% of the Spanish vineyards, producing mostly white wine on a very large production area in a high temperature zone. The

8223: 5070: 3726:

vine are favourable to the action of noble rot and helps prevent gray rot. This type of grape is used for the production of Hungarian

3204:

At the end of the 20th century the components of the wine which made the colour were still not clearly identified. Over the ages, the

2332:

up to 50 milligrams per litre. It is a protection in the wort against the oxidation phenomenon. In the presence of oxygen it produces

1433:

can produce exceptional wines in a climate which is apparently unfavourable. Canada is the largest producer of ice wine in the world.

2732:

The wort is then placed in a tank to undergo fermentation. These fermentation tanks can be of several types: oak, cement coated with

1852: 8101: 2407:, is extracted. The wort is put into tanks for fermentation where sugar is transformed into alcohol by yeast present on the grapes. 7076: 4917: 1908:: This grape has a pink skin. Vinified in white, this is a very aromatic grape with typical aromas reminiscent of pink flowers and 464:

River trade was of great importance in the development of vineyards. The Germanic countries benefited from the navigability of the

7022: 6362: 6267: 2863:

After fermentation all wine requires constant care to be fit for consumption. All of these practices before bottling are known as

9494: 8029: 6166: 5046: 4280: 3430: 3226:. The ratio of sugar also affects the colour of the wine, making the colour more sustained, depending on the nature of the grape 2557: 2173: 2164:

pressing. This process separates them as it happens and uses them to measure the progress of the "vintage", the first and second

7543: 6999:, Denis, Debourdieu, Chapter: White Wine making, Éditions la manufacture et la cité des sciences et de l'industrie, 1988, Lyon, 6724:, viticulture-oenologie-formation.fr, Site technique et pédagogique du lycée viticole de la Champagne, consulted on 3 June 2010 4623:

its power to soften the protein fibre is used. Sometimes it can even happen in cooking such as in Italian-style tuna carpaccio.

3155:

consists of passing the wine through a filter element for retaining fine particles suspended in the wine. It may be fine earth (

7793: 7209: 4932: 4353: 1698: 6829: 6790: 5384:

was discovered in 1997. At auction each bottle made $ 275,000 making them the most expensive bottles of white wine ever sold.

1388:

vineyards (93% of the production area in white or grey grapes). In France the northern half produces most of the white wines (

7673: 7646: 7616: 7589: 7504: 7474: 6889: 6444: 5965: 5398: 3381:

Maturing in the barrel gives wine a wooded touch and tannins from the oak give it structure. The strongest wines, as in some

7096: 858:

was created, and it was the source of a great amount of interbreeding giving new varieties – the best known of these is the

283:

tells us about the presence of wine in the Middle East: it was produced in the "High Country" (the mountain borders between

9316: 8480: 8279: 7956: 7879: 7815: 5350:

White wine is an acidic beverage with a pH ranging from 2.8 to 3.6. This acidity is an aggressive element to tooth enamel.

4951: 3816: 3521: 2708: 2453:). Handpicking is recommended for sparkling wines and absolutely necessary for white wines from grapes with coloured skin. 2045:) is the herbaceous branch that bears the grapes. It consists of about 80% water, soluble minerals (nearly 3% with half of 1722:: a little-known variety, yet it is the most planted vat wine in the world with 390,000 hectares. It is second only to the 6253: 3479: 6241: 5203:

White wine celebrated by poets was sometimes set to music. The most famous white wine in relation to a song is probably:

4874: 3690:

There is a wide variety of sweet wines, from slightly sweet all the way to Fortified wine with the consistency of syrup.

2815:) isolates the grapes from oxygen from the air, and cold partially inhibits the action of oxidative enzymes in the must. 1970:, it has a superior richness in sugar and heavier aromas. It is particularly well suited to the production of sweet wines 1611:). It is a grape that can be of high quality in a variety of soils provided that yield is limited and climate tends to a 855: 279:

but the results of archaeological excavations have not been able to determine from which time wine began to be produced.

6301: 3594:

B and illustrates the visual difference between a South African "technologic" wine and a "classic" French wine from the

3533: 2104:

or coloured matter, which is from bright to purplish red. To produce white wine from red grapes, it is necessary not to

771:(similar to taverns): so the wine that was drunk there was also called "guinguet". This is a wine from the hills of the 7762: 7365: 6719: 6636: 4687: 2085:

are hard and are 2 to 5% by weight of the berry. The seeds contain 25-45% water, 34-36% carbohydrates, 13-20% fat (the

1623:: the most widely grown grape in Germany, which gives a fruity and well-balanced wine but that cannot be kept very long 656:

and caused a sensation in England. Even at the height of animosity between the two countries (as in the episode of the

6849: 3831: 3208:

in the grapes were considered responsible for the yellow colour, but their very low dissolution in wine, due to short

2397:

White wine is made from white or black grapes (but always with white flesh; the grapes with coloured flesh are called

1674: 8578: 8158: 8132: 7444: 7036: 7004: 6142: 6119: 6035: 5763: 5646: 5534: 5487: 5466: 4494:

for a little spicy. The cooked pressed cheeses require a bold wine, woodland. There is perfect agreement between the

4368: 3807: 3301: 8355: 7267: 3781: 2938:

The blending consists of mixing different wines in order to obtain the desired final blend. This assembly can be of

2827:, are very active in oxidation. Laccase can be eliminated by sorting the grapes. Strong limitation on the amount of 7691: 7292: 6768: 5413: 5292:"Seek me without delay the friend who treats and cures the madness with me and has never betrayed me. Champagne!!" 8264: 4990: 4173:: after fermentation using the standard rural method, the wine is filtered in a vat similar to the transfer method 3865: 3604: 1726:. Grown almost exclusively in Spain, it is planted in a low density and produces a dry white wine consumed locally 8553: 5353:

In addition it contains alcohol which is expressed in degrees or percentage. This alcohol can be responsible for

4601:

combines acidity with a burning sensation that gives recipes where it is used a bittersweet side characteristic.

4109:

and does not remain dissolved. Methods of production of sparkling wines are therefore intended to maintain the CO

3881: 3850: 3735: 3451: 2672: 2585:

to let the debris settle: after pressing, the must is left to stand in a tank away from air. Suspended particles

1568: 549: 8867: 7983:

Ed McCarthy (Author), Mary Ewing-Mulligan (Author), Ivan-Paul Cassetari (Adapted by), Laure Liger (Adapted by);

6427:, Gemma Mollevi Bortolo, 2007, Centre d'études et de recherche sur la vigne et le vin, consulted on 3 June 2010 6415: 6393: 5585:, Grand Terminological Dictionary, Office québécois de la langue française, 2006, consulted on 27 December 2010 4738: 4561: 3693:

The origin of the sugar is from the grape. The fermentation is stopped before it ends, although the practice of

3179:. Their quality is in their chemical inertness in relation to wine and their hermetic character against oxygen. 9034: 8184: 8015: 7992: 7925: 6869: 6746: 6471: 6236:, Hans-Jürgen Otto and Matthis Kempf, 1 December 1998, Google Books, Institut forestier pour le développement, 6185: 5058: 3378:

For sweet and fortified white wines the presence of sugar adds a parameter to balance the alcohol and acidity.

2660: 2316:

of white wine is generally more acidic than red grape must simply because the grape maturity is less advanced.

1351: 288: 8415: 8082: 7710: 7233: 4344: 3076:

are naturally high in protein (muscat. ..) but levels also vary depending on the vintage and maturity levels.

9520: 7518: 6618: 5381: 5182:- If it is fresh? Touch me there! Looks like it comes from the vineyards of the North Pole!" - Marcel Pagnol 888:

Percentage of white wine consumed by countries where the inhabitants each consume more than 7 litres per year

5372:

contains higher levels of antioxidants. Both white and red wines are effective in preventing LDL oxidation.

4546: 3087:

from red wine. Yet this is not so: the phenomenon is due to the presence of a normally colourless dissolved

2449: 1496:

In addition, white wines are also produced on land with a limestone sub-soil such as the chalky base of the

530:. At the same time, the dry white wine popular with the Dutch was produced to the north, around the port of 369:

the type of viticulture practiced by the Greeks was their model; production included white wine. Rich Roman

9525: 6948:, Science & Vie, No. 155, quarterly series, Jean-Luc Berger, September 1986, Éditions Exelsior, Paris, 5085: 4604:

As a means to balance the fat, white wine is involved in the preparation of sauces such as ravigote sauce,

4383: 1814:: an Italian grape variety giving a fairly neutral wine. In France this wine is usually distilled to yield 7111: 6556: 6463: 644:

and replaced the Mediterranean wine with its own, especially for English and Dutch consumers. The port of

8506: 8321: 8067: 7397: 7061: 6532: 6272:, Mathieu Perreault, 31 December 2009, cyberpresse.ca, on line 31 December 2009, consulted on 4 June 2010 4292: 2394:

White winemaking is broadly similar to red winemaking although details differ when making the two types.

458: 8402:"Drinking Wine, Particularly White Wine, May Help Keep Lungs Healthy, University At Buffalo Study Finds" 4702: 4573: 2548:

and complicates pressing. For the development of a quality wine, their use is excluded or very limited.

1864: 751:

but at that time very late harvest gave a very rich wine that required several years to age in barrels.

9445: 9412: 9241: 5755: 3095:

generally eliminates the substrate of oxidation. Some varieties are particularly sensitive to pinking:

817:(Widow Clicquot) booked her wine to her occupants saying "they drink today, tomorrow they will pay..." 731: 108: 73: 7865: 4180:: the second fermentation takes place in closed vats. The wine is filtered then bottled under pressure 2478:

for white wine from black grapes because the premature bursting of the berries would cause a coloured

748: 9535: 9425: 8431:"Comparative Antioxidant Effectiveness of White and Red Wine and Their Phenolic Extracts Towards Low" 5575: 3171:

significant improvement to the quality of the product. Other containers have emerged: aluminum cans,

3046: 1775: 813: 600: 4207:

gas pressure requires a heavier bottle, then the plug with its mushroom shape must be retained by a

2753:. When fermentation is done in barrels the temperature often exceeds 20 °C or even 25 °C. 9530: 9309: 9251: 9180: 9072: 8673: 8656: 5339:

additive commonly used in wine is not harmful in the amounts used but its effects are feared among

4360: 4240: 4211:, and finally the top of the bottle is covered with a metallic foil shell gold or silver coloured. 4140:

or mix (liquor more or less sweet depending on the desired final product: brut, demi-sec, or doux).

2620:

plays a mechanical role of ballast to settle the colloids – it accelerates the sedimentation rate.

2502: 1422:. The producing area for Cava is 45,000 hectares out of a total producing area of 65,600 hectares. 92: 8428: 5118:

novels, poetry, and philosophy itself. The white wine most commonly cited in literature is French

4750: 3697:

has changed the practice in certain wine regions. Many techniques exist to concentrate the sugar:

645: 181:

or fortification. The methods of enriching wort with sugar are multiple: on-ripening on the vine,

9420: 8793: 8629: 8401: 7901: 5408: 4446:

as its acidity agrees well with the fat in dairy products. Dry wines with mineral aromas such as

3506: 2760:

or FML. This second fermentation carried out by bacteria deacidifies the wine: it transforms the

2757: 1686: 808: 8429:

Tselepis, Alexandros D.; Evangelia S. Lourida; Panagiotis C. Tzimas; Ioannis G. Roussis (2005).

7492: 7462: 6953: 5509: 5012: 4236: 3151:

For sale to individuals or restaurants the wine is filtered if necessary, then conditioned. The

2783:

For a sweet wine, fermentation is stopped before its end to keep some of the sugar: this is the

615: 9283: 9206: 8651: 8300: 8198: 7253: 7162: 6603: 6503: 5403: 5393: 5308:"In the morning, drink the white wine. Red in the evening for blood" is a bourguignon proverb. 4511: 3473:

Alsatian glass: the coloured foot is not recommended to properly assess the colour of the wine.

3131:

in wine), and the control of microbial populations in yeasts and bacteria (antiseptic effect).

3053: 849:. The feeling of freedom infused into the German winemakers under French occupation during the 846: 579:. To supply the troops of the rich Frankish lords these republics provided them with wine from 405: 199:

from the fermentation is kept dissolved in the wine and becomes gas when the bottle is opened.

120: 7150:

2011-02-24 at Wikiwix, Institut français de la vigne et du vin, consulted on 31 December 2010

6897:

2008-08-12 at Wikiwix, Institut français de la vigne et du vin, consulted on 31 December 2010

6817:

2011-02-24 at Wikiwix, Philippe Bavis, CFA de Rouffach, Œnologie.fr, consulted on 3 June 2010

6809: 6736: 5504:, pages 76–77, No. 155, Science & Vie magazine, September 1986, Éditions Exelsior, Paris, 5195:. Partly on wine and its land, its philosophical reflection outweighs the viticultural theme. 4762: 3343:

Finally the soil can impart a flavour characteristic of a region. Thus, the mineral aromas of

3258: 2403:, meaning coloured juice). Once harvested, the grapes are pressed, and only the juice, called 2287:

is a characteristic of grapes; in its leaves, its content ranges from 5 to 7 grams per litre.

821:

the reputation of champagne suffered. The commercial flight of champagne was a product of the

755: 695:

spelt the death knell of northern viticulture. The vine disappeared from northern Germany and

224:

and ability to soften meat and deglaze cooking juices, white wines are often used in cooking.

9221: 8990: 8634: 7117:

2011-02-24 at Wikiwix, Institut de la vigne et vins du sud-ouest, consulted on 12 March 2010

7084:

2011-02-24 at Wikiwix, Institut de la vigne et vins du sud-ouest, consulted on 12 March 2010

6910: 6281: 6231: 4714: 3411: 3164: 2879:

Maturing can be done in a vat. It takes little time to clarify and to prepare the packaging (

2249: 2245: 1833:, it has been planted in California since the 2000s. It yields a very fruity and complex wine 1497: 822: 779:, sour, but the conditions of transport of the time did not allow it to be used prematurely. 424:

and did not see the value of the wine trade. The decline of viticulture was intensified when

146:. White wine is mainly from "white" grapes, which are green or yellow in colour, such as the 8312:, June 2006, EUFIC : The European Food Information Council, consulted on 18 August 2013 7839: 4681:

A common rule by gourmets is to serve at table the same wine that has been used in cooking.

3774:

or attack by hungry sparrows), but shortening the maturation does not give the same flavour.

3390: 3286: 2100:

during fermentation: They are the "aroma precursors". In red grapes, the film also contains

1361: 9590: 8872: 8624: 8220: 8127:, Robert Laffont, Bouquins collection, Poche, (1999, reprint of 1826), Vol. 2, 1220 pages, 7781:, Denis Saverot, La Revue du vin de France, 25 January 2010, consulted on 10 February 2010 7221:, Institut français de la vigne et du vin, vignevin-sudouest.com, consulted on 6 June 2010 6877:

2011-02-24 at Wikiwix, Institut français de la vigne et du vin, consulted on 12 April 2010

6857:

2008-08-12 at Wikiwix, Institut français de la vigne et du vin, consulted on 12 April 2010

6837:

2011-02-24 at Wikiwix, Institut français de la vigne et du vin, consulted on 12 April 2010

5143: 4296: 4268: 4157: 3763: 3014: 2943: 2473:

The first step in processing the grapes at the winery is to separate the components of the

1501: 478: 417: 5324:

that make red wine so interesting medically speaking. However, a team of researchers from

5125: 3634: 450:

Valley to become depopulated – the people being taken into slavery or fleeing the threat.

158:. Some white wine is also made from grapes with coloured skin, provided that the obtained 8: 9450: 9402: 9302: 8546: 7382:, Eric Meistermann, Institut français de la vigne et du vin, consulted on 18 August 2013 7320:, Virginie Moine-Ledoux, Denis Dubourdieu and Dominique Trioné; 2005, Salon Vinitech, at 6704: 3580: 3498: 3371:

When placed in the mouth white wine has a balance different from red wine from which the

2971: 2892: 2888: 2804: 2750: 2571: 2545: 1771: 1752: 1612: 1572: 1418: 1046: 850: 564: 545: 8852: 6578: 4530: 3491: 811:

by Russian troops in 1815 publicized the sparkling wine to the Russian aristocracy. The

499:) which was the wine for the wealthy aristocracy. There was recognition of varieties of 131:, which may have a skin of any colour. White wine has existed for at least 4,000 years. 9440: 8945: 8450: 6707:, Conseil interprofessionnel des vins du Roussillon (CIVR), consulted on 16 March 2010 6161: 4907: 4643: 3653: 3241: 2955: 1756: 1662: 1588: 1549: 804: 572: 7939: 7186: 6076: 5096: 4726: 4605: 3056:(CMC) conducted in recent years led to its approval in 2009 (EC Regulation 606/2009). 2895:) giving the wine volume and body to support the fruitiness. This operation is called 1465:

According to Claude and Lydia Bourguignon, red wines are well suited to soil based on

9394: 9341: 8925: 8663: 8180: 8154: 8128: 8011: 7988: 7669: 7642: 7612: 7585: 7540: 7500: 7470: 7440: 7194:

2016-09-17 at Wikiwix, Club des amateurs de vins exquis, consulted on 9 January 2011

7032: 7000: 6949: 6742: 6687: 6467: 6237: 6138: 6115: 6031: 5961: 5759: 5642: 5562: 5558: 5530: 5505: 5483: 5462: 4503: 4304: 3595: 3209: 2807:

in the must or the wine at all stages of development. The use of inert gases such as

2486: 2333: 2305: 2105: 1876: 1405: 1393: 736: 673: 576: 540: 320: 312: 55: 8862: 8454: 4646:(veal stew), Chicken with morels and its variants, Chicken à la comtoise and Yellow 3587:

is the archetype of the great wine that can be produced with old-fashioned methods.

3274: 2966: 1904: 1619: 1519:

Some have achieved a strong reputation thanks to their marketing of a wine variety:

859: 275:

The first trace of wine that has been found dates to 7500 years ago, in present-day

9185: 9112: 8975: 8877: 8442: 8146: 8120: 7747: 7099:, Barbara Scotti, 1997, La revue des œnologues No. 85, consulted on 7 January 2010 6785: 6679: 6466:, Ecology Files, Claude Bourguignon and Lydia Bourguignon, 2008, Sang de la Terre, 6379: 6219: 6202: 5192: 5174: 4977: 4467: 4272: 3888: 3872: 3838: 3747: 3739: 3722: 3672: 3386: 2844: 1584: 744: 718:

in England, was reproduced in Central Europe. The discovery of the benefits of the

580: 523: 410: 304: 7432: 6656: 6519: 6439: 3433:(AOC). This simple but elegant glass can also be used to serve wine at the table. 754:

Other regions were discovering secrets which would make them rich. So it was that

9540: 9361: 9278: 9064: 8892: 8827: 8770: 8733: 8613: 8309: 8288: 8249: 8227: 8205: 7965: 7910: 7886: 7827:, Collective work, Les cahiers itinéraires d'ITV France, November 2005, 20 pages 7824: 7800: 7695: 7547: 7525: 7410: 7302: 7277: 7218: 7171: 6794: 6640: 6448: 6424: 6400: 6347: 6326: 6305: 6170: 5482:, Éditions la manufacture et la cité des sciences et de l'industrie, 1988, Lyon, 5418: 5344: 5336: 5278: 5224: 4938: 4491: 4451: 3743: 3668: 3564: 3382: 3352: 3234: 3123: 3096: 3037: 2788: 2415: 2196: 2149: 2137: 1967: 1917: 1802: 1723: 1580: 1555: 1545: 1426: 825:

that allowed it to be within the financial reach of the emerging middle classes.

648:

began to export large quantities of white wine which was the ancestor of today's

454: 265: 151: 70: 5077: 4495: 3575:

B. There has also been a decrease in growing areas in the last thirty years. In

2989:(or gallotannic) C76-H52-O46 is used for the clarification of white wine, using 1709:

Other grape varieties are less well known because they may be marketed under an

9430: 9379: 9333: 9190: 9162: 9137: 9058: 9047: 9042: 8940: 8907: 8723: 8701: 8668: 8644: 8539: 6417:

Study of the geography of the vine and the wine: Catallonia as a scale of study

5490:, Part "Vinification in white" written by Denis Dubourdieu, p. 170 and 171 5361: 4957: 4609: 4526: 4522: 4475: 4459: 4276: 4253: 3917: 3892: 3770: 3731: 3694: 3685: 3513: 3140: 2808: 2765: 2427: 2228: 2216: 2086: 2073: 1983: 1962: 1837: 1779: 1627: 1438: 1413: 1010: 938: 723: 692: 677: 657: 635: 631: 627: 596: 355: 196: 192: 143: 124: 9435: 7889:, "méthode gaillacoise", expressions-fermières.com, consulted on 6 March 2010 6089: 5273:

celebrated "Muscadet in green glasses, a fresh wine, What cheers" in his song

5208: 4774: 2271: 1999:

The Gewurztraminer grape variety with a pink skin, which produces a white wine

420:

and viticulture declined dramatically. The Germanic tribes preferred to drink

9584: 9559: 9460: 9369: 9267: 9175: 9170: 8847: 8639: 8172: 7353:, 2012, Institut français de la vigne et du vin, consulted on 18 August 2013 6298: 6114:, Éditions Errance, Hespérides collection, Paris, September 2004, 588 pages, 5582: 5317: 5188: 5170: 4923: 4889:

Since the Middle Ages white wine has inspired many painters to include it in

4613: 3823: 3576: 3418: 3372: 3231: 3222: 3010: 2915: 2868: 2773: 2589:

to the bottom of the tank. This is facilitated by the addition of pectolytic

2325: 2309: 2297: 2284: 2276: 2235:

is made in the leaves and flows into the plant, where it is broken down into

2224: 2157: 2133: 2097: 2054: 1974: 1938: 1794: 1790: 1639: 1576: 1564: 1541: 1529: 1370: 1064: 776: 669: 377:

where the vine had been cultivated since its introduction by the Greeks. The

374: 6773:, Pascal-Antoine Christin, 2004, futura-science, consulted on 19 March 2010 6633: 1830: 587:, which exported a large amount of white wine, gave its name to the variety 9246: 8837: 8775: 8765: 8718: 7031:] (in French) (3rd ed.). Yens: Éditions Cabédita. pp. 51–52. 6691: 6173:, Bureau National Interprofessionnel du Cognac, consulted on 29 April 2010 5365: 4534: 4375: 3759: 3710: 3702: 3630: 3611: 3308: 3026: 2578:

in suspension, debris from the skins or pulp, and exogenous debris (soil).

2507: 2301: 2140:

B grape has a pH of about 4.15. It also contains between 2 and 3% tannins.

2121: 2093: 2092:

The skin is 6-12% by weight of the grape. It is coated on the surface with

1955: 1747: 1740: 1736: 1632: 1446: 1442: 1401: 681: 665: 664:

From the 16th century the first European vines were planted in America: in

604: 535: 394: 386: 276: 209: 112: 8995: 8446: 6486: 5758:, A World History of Wine from Antiquity to Modern Times, Hachette, 1990, 3906:

Amber colour in an old German riesling opened after 32 years in the bottle

3445:

White wine glasses generally are taller and thinner than red wine glasses.

9564: 9515: 9478: 9272: 9127: 9117: 9015: 8780: 8711: 8570: 7730: 7379:

Protein stability and treatment by bentonite of dry white wines and rosés

6549:"Histoire Petite Arvine Vigne Valais Suisse Schweiz Switzerland Swizzera" 5554: 5325: 5321: 4890: 4483: 4463: 4455: 4153: 3755: 3751: 3322: 3183: 3136: 3084: 2986: 2769: 2586: 2293: 2192: 2125: 2101: 2058: 1899:

Some varieties with coloured skins are also used to produce white wines:

1604: 1600: 1560: 1537: 1470: 1381: 1190: 1172: 956: 867: 640: 515: 473: 382: 366: 359: 292: 119:

can be straw-yellow, yellow-green, or yellow-gold. It is produced by the

8897: 7987:, First Éditions générales, Pour les Nuls, 2007, 540 pages, p. 379-382, 7688: 6403:, Association des cadres catalans de Toulouse, consulted on 3 June 2010 6137:, Points, Points History collection, Paris, 12 October 2006, 208 pages, 4471: 3571:

that was first used in this manner, which allowed it to be blended with

3417:

Besides this range of glasses, the work of a team of tasters, including

1942:: These grapes are used for the development of champagne and rose wines. 1785: 1575:. Noticed by Anglo-Saxon consumers, it spread to growing regions in the 204: 9468: 9384: 9374: 9325: 9231: 9226: 9211: 9147: 9142: 9107: 9005: 9000: 8960: 8887: 8832: 8822: 8760: 8748: 8738: 8522: 8512: 7413:, Institut français de la vigne et du vin, consulted on 9 January 2011 5329: 5270: 5133: 4981: 4780: 4693: 4675: 4647: 4631: 4447: 3584: 3348: 3245: 3176: 3156: 3152: 3128: 3088: 2919: 2884: 2828: 2816: 2761: 2749:

the sugar runs out. The wine is then usually decanted to eliminate the

2625: 2598:

deposition. After the wort is clarified it is decanted for fermenting.

2520: 2514: 2399: 2288: 2153: 2129: 2062: 2050: 1946: 1932: 1730: 1648: 1608: 1533: 1524: 1482: 1457: 1385: 974: 863: 841: 807:, using it to relax his partners in the discussions. The occupation of 800: 768: 584: 370: 249: 163: 147: 139: 116: 8817: 7968:, Institut français de la vigne et du vin, consulted on 13 March 2010 7803:, Institut français de la vigne et du vin, consulted on 15 March 2010 6683: 5521:

Pascal Ribéreau-Gayon, Yves Glories, Alain Maujean, Denis Dubourdieu;

5040:

White wine has also inspired designers, cartoonists, advertising etc.

4423: 3139:(country wines), 185 mg/L for Sparkling wines, 200 mg/L for 3018:

white wine makes this wine particularly sensitive to this phenomenon.

2724: 1504:

form the backdrop to some of the most prestigious wines in the world.

828: 787: 9346: 9236: 9216: 9152: 9132: 9122: 9082: 9020: 8902: 8842: 8743: 8588: 5354: 5340: 5266:

If bin before St. Martin J'mettrons the throat under the champ'lure"

5119: 4639: 4579: 4553: 4515: 4507: 4499: 4479: 4433: 4328: 4308: 4300: 4102: 3787: 3721:" is a method of concentration depending on climatic conditions. The 3718: 3333: 3172: 3064: 3041: 2998: 2947: 2923: 2904: 2856: 2641: 2617: 2533: 2444: 2374: 2370: 2256: 2161: 2109: 2046: 2012: 1809: 1798: 1760: 1466: 1409: 1397: 1100: 920: 795: 719: 592: 439: 280: 241: 187: 167: 8340: 6968: 5641:, Ambrosi, Dettweiler-Münch, Rühl, Schmid, and Schuman; ULMER, 1997 5247:

Even some varieties are mentioned in song such as the song entitled

9092: 9087: 9077: 8970: 8950: 8917: 8882: 8728: 8691: 8603: 8598: 8583: 7241:

2011-02-23 at Wikiwix, Hachette vins.com, consulted on 4 June 2010

5524: 5369: 5316:

Because of its shorter maceration, white wine contains very little

5157:"Every guest had at his right a bottle that could be white wine or 5151: 5147: 4671: 4667: 4620: 4594: 4487: 4324: 3857: 3842: 3791: 3649: 3572: 3568: 3356: 3249: 3238: 3227: 3160: 3104: 3100: 3073: 2939: 2911: 2907: 2880: 2777: 2653: 2563: 2345: 2240: 1979: 1921: 1842: 1825: 1819: 1774:, the Spanish sparkling wine. It is also grown in the vineyards of 1766: 1652: 1595: 1513: 1490: 1430: 1316: 702: 588: 568: 511: 504: 500: 443: 284: 237: 213: 155: 135: 33: 8812: 7258:, Official website for Bordeaux wines, consulted on 18 August 2013 6464:

The Sun, the terrain, and the fields: to discover good agriculture

4101:

Festive Wines par excellence is the prestigious image conveyed by

2419:

The harvest from the harvesting machine is emptied into a trailer.

1801:. It possesses a fig-like characteristic and is often paired with 1718: 1412:

region produces a lot of white grapes, which are transformed into

232: 9545: 9351: 9102: 8955: 8930: 8857: 8593: 7321: 7305:, Sophie Surullo, 2009, Mes vignes.com, consulted on 6 June 2010 7280:, Sophie Surullo, 2009, Mes vignes.com, consulted on 6 June 2010 6027: 5161:. I know I drank ... of the excellent white burgundy" - Casanova 4662:. It can also be used to prepare fish and seafood dishes such as 4635: 4627: 4598: 4439: 4312: 4208: 2994: 2820: 2621: 2613: 2593:

which are long chain carbons composed of pectic compounds. These

2575: 2519:

The trampled and de-stemmed harvest is then pressed. The type of

2491: 2378: 2337: 2236: 2232: 2212: 2117: 2081:

The grape berry is made of skin, flesh (or pulp), and seeds. The

1986:, a natural sweet wine white with a darker colour from oxidation. 1478: 1374: 1262: 1226: 1082: 1028: 992: 833: 764: 557: 519: 429: 425: 296: 217: 8706: 6350:, German Institute of Wine Statistics, consulted on 17 Aug 2013 6286:, Boire et manger, quelle histoire!, consulted on 20 March 2010 4125:

consists of vinifying white or rosé wine as for a still wine. A

2207: 1793:, it is the main variety used for sweet wines from Bordeaux and 9510: 9473: 9097: 8985: 8980: 8501: 6112:

Archeology of Wine and Oil in Prehistory in the Hellenistic era

6020:

Catalogue of varieties and clones of grapevines grown in France

6014: 5951: 5750: 5633: 5516: 5495: 5473: 5452: 5438: 5100: 4651: 4506:. Fortified wines are recommended with veined cheeses (Blue or 4443: 4390: 4128: 3727: 3626: 3591: 3458: 3407: 3337: 3293: 3265: 3252:

grown and vinified under comparable conditions will be yellow.

2990: 2741: 2609: 2594: 2590: 2495: 2437: 2366: 2260: 2113: 2026:

Pinot Noir, a black grape used for the production of white wine

1951: 1909: 1815: 1644: 1474: 1389: 1334: 1280: 1208: 1154: 1136: 727: 715: 649: 531: 527: 496: 469: 453:

Knowledge about the culture of grapevines was conserved by the

257: 134:

The wide variety of white wines comes from the large number of

20: 5103:

winked at the beverage. She also has cinematic posterity with

3340:

have typical aromas of fresh walnuts, almonds, and hazelnuts.

2485:

The winemaker can soak the skins of white grapes and practice

2312:, etc. Their variable quantity varies the pH of the wort. The 2057:

and are responsible for the bitter taste and the sensation of

9294: 9010: 8965: 8935: 7913:, Site de la blanquette de Limoux, consulted on 6 March 2010 6504:

The success of Chardonnay in the world, a subject for thought

5300:

The consumption of white wine is also mentioned in proverbs:

5136:

that he liked and it was appreciated by his literary heroes.

4659: 3810:; the drying gives a reddish-brown colour to the white grape. 3344: 3321:

The aromas from white wine cover almost the whole palette of

2851: 2839: 2737: 2733: 2645: 2637: 2382: 1486: 1298: 1244: 1118: 803:

would have offered this wine at the negotiating table of the

772: 740: 707: 696: 553: 526:

in the 17th century, Charente white wines were introduced as

465: 447: 434: 390: 253: 221: 128: 6451:, Kanata, le Québec en France, consulted on 13 January 2011 5227:

in 1895 gave the best part to knowledge of sparkling wines:

4113:

dissolved in the wine which is responsible for the bubbles:

8562: 8518: 6095: 5158: 5052:

The comic artist also used white wine in his illustrations.

4655: 3560: 3422: 3092: 3069: 2946:), or blending of a vintage with varieties (in the case of 2787:(fortification). The fermentation can be stopped by adding 2629: 2582: 2567: 2479: 2474: 2404: 2362: 2349: 2329: 2313: 2188: 2145: 2082: 2077:

Section of a grape berry with white juice and coloured skin

2011:

Pinot Meunier, a black grape widely used for white or rosé

1913: 1858:

Grapevine of Airen, the most planted vat grape in the world

735:

secret in underground cellars of the winery. Prized by the

488: 421: 174: 159: 104: 47: 7318:

Conference on the stabilisation of tartaric precipitations

6491:, Official website of Champagne, consulted on 4 June 2010 4638:, and in the gravy in the preparation of white meat as in 4478:, etc.). Neutral white wines (Castilla-La Mancha, Italian 2910:

from the yeast. This operation can be done in vats, as in

552:

had their sales network thanks to the navigability of the

522:. When wine production was introduced on the banks of the 6030:, ENTAV and Ministry of Agriculture and Fisheries, 1995, 4223:

Bottle of sparkling wine with its characteristic covering

2461: 1655:

is often paired with central and northern European foods.

1365:

A German vineyard, one of the most northerly in the world

381:

or ancient grape produced a sweet white wine produced as

8070:, Cuisine et vins de France, consulted on 30 April 2010 7867:

A Sparkling Success World-Wide: An Example to Reflect On

6770:

Chemistry of the Vine. The essential material: the grape

6258:, Marco Evers, 3 December 2009, consulted on 4 June 2010 5360:

In recent studies white wine was indicated to have some

1532:

and long sold under that name under the communal AOC or

8531: 8373:, Institut Danone website, consulted on 18 August 2013 5639:

Guide to Grape Varieties, 300 varieties and their vines

5527: : Chemistry of Wine, stabilisation and treatments 3021:

Several solutions are available to stabilize the wine:

2834: 2283:

The organic acids are mainly malic and tartaric acids.

2031: 8388:, futura-sciences website, consulted on 26 April 2010 8230:, vignobles et étiquettes, consulted on 13 April 2010 7735:, Site officiel du champagne, consulted on 8 May 2010 7097:

The Finings from Gelatin between science and tradition

6741:, Jules Guyot, 2006, Google Books, Élibrons classics, 6555:. Musée Valaisan de la vigne et du vin. Archived from 3052:

Finally the study of the addition of cellulose gum or

2756:

After the end of fermentation, the wine may also have

1469:

while the best white wines are produced on soils over

710:

in Hungary, where the secrets of the process were kept

295:

especially from the 3rd millennium BC. The tablets of

8208:, Vignoble étiquette.com, consulted on 13 April 2010 7930:, Effervescents du monde, consulted on 18 August 2013 7870:, Effervescents du monde, consulted on 18 August 2013 6705:

AOC Rivesaltes, a very great and very old appellation

6207:, 2005, winealley.com, consulted on 29 December 2010 6190:, 2009, winealley.com, consulted on 29 December 2010 5977: 5975: 4462:

and some sparkling wines support the strong taste of

3754:, etc.), and some selections of noble rot berries in 3347:(odour of flint or of light stone) well expressed in 840:

The period of the 19th century before the arrival of

8291:, Health Canada website, consulted on 18 August 2013 7715:, Saveurs du monde.net, consulted on 18 August 2013 6488:

The Soil and the sub-soil of the Champagne vineyards

6329:, 2008–2009, FranceAgriMer, consulted on 5 June 2010 6222:, 2010, winealley.com, consulted on 29 December 2010 5502:

The Procedures of Wine-making, The vine and the wine

1982:. It is used in the amber versions of Grenache from 438:

or raids. These campaigns in southern Europe caused

428:

cut the sea lanes in the Atlantic. In the south the

5169:White wine is also used in humour, in a drama with 5166:For our French it is a brilliant image" - Voltaire 3355:B, and the scent of oil is typical of old Alsatian 1778:in France. Its wine is dry and fruity and yields a 8267:, vitisphère website, consulted on 18 August 2013 7958:Calculation formula for the production of mistelle 7844:, Vin de glace website, consulted in January 2010 6001: 5999: 5989: 5987: 5972: 5938: 5936: 3091:which turns pink due to oxidation. An infusion of 8281:Sulphites, one of the ten priority food allergens 7664:, Hachette, 2009, 1402 pages, p. 611, tasting of 7637:, Hachette, 2009, 1402 pages, p. 616, tasting of 7607:, Hachette, 2009, 1402 pages, p. 622, tasting of 7580:, Hachette, 2009, 1402 pages, p. 617, tasting of 7491:, Hachette, 2009, 1402 pages, p. 669, Tasting of 7461:, Hachette, 2009, 1402 pages, p. 669, Tasting of 6606:, Chardonnay du monde, consulted on 2 March 2010 6506:, Chardonnay du monde, consulted on 2 March 2010 3679: 2942:(in the case of Bordeaux wines or wines from the 2456: 416:Wine merchants failed to survive the fall of the 9582: 8252:, Hachette-vins.com, consulted on 12 April 2010 5380:Having been lost in a shipwreck, a case of 1907 5180:"Serve me a bottle of white wine if it is fresh. 4442:generally prefer white wine to red to accompany 870:, vineyards predominantly producing white wine. 8386:A glass of wine a day for liver and good health 7856:Review of œnology, Special No. 107, April 2003. 7750:, Je suis cultivé.com, consulted on 8 May 2010 6797:, De la vigne au vin, consulted on 3 June 2010 6384:, 2010, winealley.com, consulted on 3 June 2010 6367:, Agriculture suisse, consulted on 3 June 2010 6340:Statistics on the production of wine in Germany 5996: 5984: 5933: 5217:is a song by Harry Fragson written about 1890. 5154:celebrated wine parties, drunk at fine tables. 5106:The Extraordinary Adventures of Adèle Blanc-Sec 5017:Hip hip hurra! - Festival of Painters at Skagen 3485:German wine glass (Römer) from the 17th century 2728:Fermentation in stainless steel tanks in the UK 2605:clear wort in the lees exiting the centrifuge. 358:wine had already been developed and used since 8153:, Éditions du Seuil, Points collection, 1997, 6535:, Muscats du monde, consulted on 2 March 2010 5958:The Hachette Guide to the Wines of France 2010 5565:in small italic letters to differentiate them. 4884: 4587: 4410: 3425:in France, led to the creation in 1970 of the 3393:for example) even support ageing in new wood. 3146: 1631:: a group of varieties (over 150 according to 195:, which are mostly white, are wines where the 9310: 8547: 7726: 7724: 7439:, Dunod, Paris, 2006, 237 pages, p. 159-161, 7393: 7391: 7057: 7055: 6992: 6990: 6988: 6986: 6984: 6982: 6980: 6394:The wines of South Catalonia the Appellations 5264:It is of the little wine franch'ment kind ... 5254:"I dounn'rais the burgundy vou the Burgundian 3625:Comparison of colour between a South African 1516:of grapes can be used to develop white wine. 96:Torrontés wine tasting in Cafayate, Argentina 7078:Protein Stability and Finings from bentonite 3822:Passerillage without straining of grapes in 3590:The photo below compares the colours of two 881: 457:: Wine was necessary for the celebration of 260:from the beginning of the 1st millennium BC. 8358:, Radio Canada, consulted on 26 April 2010 8177:The shape of the times, theory of sauternes 7944:, Encyclo-écolo, consulted on 6 March 2010 7428: 7426: 7424: 7422: 7336:, L. Blateyron, R&D de l'ICV à Lattes. 7205: 7203: 6077:"Characterize Types of White Wine by Color" 5240:I have the heart guil'ret, the pleasing air 5230:"I come to the wedding of my sister Annette 4791: 3579:these practices may face the phenomenon of 3079:Finally some white wines can be victims of 2803:such as Chardonnay B. It works by limiting 2499:of the grape, and the quality of the soil. 476:contributed to this growth by enacting his 166:, for example, is commonly used to produce 9317: 9303: 8554: 8540: 8102:Seafood Pot-au-feu with cream and tarragon 8036:, mon épicier, consulted on 30 April 2010 7721: 7630: 7628: 7565:, Œnotude.com, consulted on 28 April 2010 7437:The taste of Wine: the great book of taste 7388: 7052: 6977: 6749:, pages 226-228, consulted on 3 June 2010 6672:Journal of Agricultural and Food Chemistry 5132:, repeatedly celebrated the white wine of 4674:stew, mussels in white wine, or a Seafood 2887:) but this may be extended by maturing of 2612:treatment can improve the settling of the 1950:(Pinot grigio) is planted extensively the 836:in a German vineyard, Annaberg at Schweich 767:opened their doors by the river, becoming 722:on white grapes took place around 1650 in 32: 8008:The School of Alliances, Dishes and Wines 7767:, edsoon.com, consulted on 18 August 2013 7156: 6941: 6939: 6937: 6935: 6933: 6931: 6764: 6762: 6760: 6758: 6621:, abc du vin, consulted on 29 April 2010 6157: 6155: 6153: 5328:has developed a white wine enriched with 4926:, Still life with a glass of roemer, 1645 3396: 2843:A Wine warehouse aging sweet white wine ( 2776:. During the fermentation of the grapes, 2719: 1805:to mellow its strong berry-like flavours. 1770:: a Spanish grape, it is used to develop 1567:, it then spread to the vineyards of the 1500:or the limestone under siliceous marl of 571:greatly enriched both rival republics of 8517: 8481:"12 of The World's Most Expensive Wines" 7528:, Oovin.com, consulted on 28 April 2010 7419: 7200: 7174:, Œnologie.fr, consulted on 4 June 2010 7123: 6669: 5164:"From this fresh wine the sparkling foam 4422: 2965: 2850: 2838: 2723: 2581:Static settling consists of leaving the 2501: 2460: 2426: 2414: 2270: 2206: 2172:of insufficient quality to be made into 2072: 1456: 1360: 827: 799:important diplomatic role to champagne: 786: 701: 688:a drink sweetened with fruit and honey. 614: 404: 231: 91: 9495:Clarification and stabilization of wine 8326:Vulgaris-Médical, encyclopédie médicale 7979: 7977: 7698:, Yquem.fr, consulted on 30 April 2010 7625: 7366:Commission Regulation (EC) No. 606/2009 7144:Making white wine in reduced conditions 5425: 5364:benefits. As well, white wine contains 3527:A coupe can be used for Sparkling wine. 3049:did not show conclusive effectiveness. 2903:(Reduced taste) due to the activity of 2558:Clarification and stabilization of wine 2356: 1429:or Canada. In Canada, the technique of 491:), which was drunk by the people, from 472:so they could export their production. 9583: 8265:A white wine enriched with polyphenols 7794:Passerillage, éclaircissage sur souche 6928: 6755: 6319:Disadvantages of France to export wine 6150: 5421:(Links to many other related articles) 3539:Dramatic effect of a pyramid of coupes 2690:Step 3: juice, filtered, not decanted. 2279:which is the main organic acid in wine 619:Reconstruction of the ancient port of 544:in the Loire Valley. Vineyards in the 244:offering a bunch of grapes to the god 9298: 8535: 8516: 7927:Closed Tank Method for sparkling wine 7817:The mutage of wines of residual sugar 6787:Primary material: the bunch of grapes 5399:Classification of Champagne vineyards 5260:Who gilds the cotiau of nout campaign 5223:, sung by Louis Byrec and written by 4345:Muscat Rose grapes with small berries 2819:, a natural enzyme in the grape, and 2702:Step 4: juice, filtered and decanted. 2187:In the case of white winemaking, the 8343:, E=MC², consulted on 26 April 2010 7974: 7770: 7020: 6269:The Sparkling mysteries of champagne 6255:The "bubbly", the equal of champagne 2835:Preparation of wine before packaging 2410: 2377:are most common. Potassium and also 2266: 2032:Components of the grape and the must 1680:German Riesling B grapes at maturity 1599:: originates from German vineyards ( 8416:"The Health Benefits of White Wine" 8010:, Hachette pratique, October 2000, 7748:Legend of the first Champagne coupe 7294:The Blending, the quest for harmony 7269:The Blending, the quest for harmony 6643:, 75 cl, consulted on 2 March 2010 6244:, page 54, consulted on 4 June 2010 5256:And all your sacred champagne wines 5232:And, when the champagne is flowing, 4510:). In this case, the cheese mould ( 4401: 2336:; by this reaction it deprives the 1452: 856:Geisenheim Grape Breeding Institute 782: 16:Wine fermented without skin contact 13: 8151:Chronicles of an ordinary aversion 7903:The ancestral blanquette de limoux 7712:Adapt the Glass to the wine served 7324:(China), consulted on 10 June 2010 6738:Culture of the Vine and winemaking 6520:"The 7 major types of white wines" 6299:Perspectives on the market in 2010 5960:, Hachette pratique, August 2009, 4787: 4597:also fulfilled this function. The 3806:Passerillage without straining at 3215:Léglise specified that: "the term 3175:cartons, plastic bottles, and the 2328:) is present in the grape and the 2068: 1507: 14: 9602: 8579:Annual growth cycle of grapevines 8494: 7211:Maturing of white wines with lees 5311: 5234:I could not hold you, I am tipsy, 4247: 4235:Sparkling wine, festival wine by 3911: 3549: 2714:Step 5: the lees: to be filtered. 1870:Chasselas, for vat and table wine 1559:: originating from the centre of 1356: 601:vineyards of Languedoc-Roussillon 202:White wines are often used as an 9558: 9266: 8500: 8473: 8422: 8408: 8394: 8379: 8371:Nutrition, Alcohol and cirrhosis 8364: 8349: 8334: 8315: 8294: 8273: 8258: 8236: 8214: 8192: 8179:, Éditions Lgf, 26 August 2009, 8166: 8140: 8114: 8095: 8076: 8061: 8042: 8023: 8000: 7950: 7933: 7919: 7895: 7873: 7859: 7850: 7833: 7809: 7787: 7756: 7741: 7704: 7682: 7662:The Hachette Guide to Wines 2010 7655: 7635:The Hachette Guide to Wines 2010 7605:The Hachette Guide to Wines 2010 7598: 7578:The Hachette Guide to Wines 2010 7571: 7556: 7534: 7512: 7489:The Hachette Guide to Wines 2010 7482: 7459:The Hachette Guide to Wines 2010 7452: 7371: 7359: 6013: 5950: 5749: 5632: 5515: 5494: 5472: 5451: 5437: 5414:List of wine-producing countries 5238:I feel flageoler I feel my legsM 5191:has written a book based on the 5112: 5084: 5069: 5057: 5045: 5024: 5005: 4989: 4969: 4950: 4931: 4916: 4899: 4773: 4761: 4749: 4737: 4725: 4713: 4701: 4686: 4572: 4560: 4545: 4382: 4367: 4352: 4337: 4228: 4216: 4085: 4069: 4053: 4037: 4021: 4005: 3989: 3973: 3957: 3941: 3899: 3880: 3864: 3849: 3830: 3815: 3799: 3780: 3661: 3642: 3618: 3603: 3532: 3520: 3505: 3490: 3478: 3466: 3450: 3438: 3300: 3285: 3273: 3257: 3004: 2961: 2707: 2695: 2683: 2671: 2659: 2152:) and organic acids, especially 2019: 2004: 1992: 1894:Trebbiano blanco or ugni blanc B 1887: 1875: 1863: 1851: 1697: 1685: 1673: 1661: 1327: 1309: 1291: 1273: 1255: 1237: 1219: 1201: 1183: 1165: 1147: 1129: 1111: 1093: 1075: 1057: 1039: 1021: 1003: 985: 967: 949: 931: 913: 7342: 7327: 7311: 7286: 7261: 7247: 7227: 7180: 7136: 7105: 7090: 7070: 7014: 6962: 6911:"Ultimate Guide to White Wines" 6903: 6883: 6863: 6843: 6823: 6803: 6779: 6730: 6713: 6698: 6663: 6649: 6627: 6612: 6597: 6571: 6541: 6526: 6512: 6497: 6480: 6457: 6433: 6409: 6387: 6373: 6356: 6332: 6311: 6292: 6275: 6261: 6247: 6225: 6213: 6196: 6179: 6135:The oldest cuisine in the world 6051: 6042: 5924: 5915: 5906: 5897: 5888: 5879: 5870: 5861: 5852: 5843: 5834: 5825: 5816: 5807: 5735: 5726: 5717: 5708: 5699: 5690: 5681: 5672: 5663: 5654: 5625: 5611: 5601: 5592: 5568: 5447:, Féret et fils, Bordeaux, 1962 5430: 5244:When I drank Moet et Chandon". 4708:Mussels in white wine and chips 4552:Bresse Chicken with morels and 3923:Top producers of sparkling wine 3431:appellation d'origine contrôlée 3190: 3013:. A salt containing potassium, 2551: 1797:due to its ability to take the 1713:or mixed with other varieties: 1324: 1288: 1252: 1216: 1180: 1144: 1108: 1072: 1036: 1000: 964: 928: 892: 791:Landscape of hills in Champagne 9324: 8328:, consulted on 9 January 2011 7235:Glossary of Wine: the blending 7064:, consulted on 1 January 2010 6891:Tartaric stabilisation of wine 6127: 6104: 6083: 6069: 5798: 5789: 5780: 5771: 5547: 5173:or in a gossip radio show for 3856:Frozen grapes to be made into 3680:Sweet and fortified white wine 2457:Treatments before fermentation 2248:), an enzymatic method, or by 1704:Small white grapes of Muscat B 1352:List of wine-producing regions 400: 1: 9521:Glossary of viticulture terms 8108:, consulted on 30 April 2010 8089:, consulted on 30 April 2010 8055:, consulted on 30 April 2010 7368:, consulted on 18 August 2013 6604:Chardonnay, universal variety 6381:The Wine market in Luxembourg 6094:, Philippe Testard-Vaillant, 6063: 5461:, Le Carrousel, Paris, 1989, 5262:It is v'louteux it is blondin 5258:for a little keg of sauvignon 5236:and I pinched my little tuft. 4454:bring out the milky taste of 3633:at left) and a French one (a 3110: 2389: 2202: 2053:. The polyphenols are mainly 1345: 866:adopted, along the shores of 610: 299:describes wine with the term 9526:Glossary of winemaking terms 8356:"A tooth against white wine" 7778:Oxydation of Burgundy whites 6971:, consulted on 3 March 2010 6946:The Procedures of Winemaking 6721:Stalk of the bunch of grapes 6619:The catarratto bianco comune 6364:Swiss Agriculture: the grape 6308:, consulted on 30 April 2010 6187:The Wine Market in Argentina 4654:or with charcuterie such as 4567:Foie gras and fortified wine 2823:, an enzyme coming from the 2036: 1841:: this is the white form of 1404:). In Spain, paradoxically, 1338: 1320: 1302: 1284: 1266: 1248: 1230: 1212: 1194: 1176: 1158: 1140: 1122: 1104: 1086: 1068: 1050: 1032: 1014: 996: 978: 960: 942: 924: 906: 747:was attested in 1836 in the 270: 19:For the Chinese liquor, see 7: 8053:Recettes et saveur d'Italie 7689:The mystery of fermentation 7550:, Oovin.com, 28 April 2010 6831:The organic acids of grapes 6657:"Major types of white wine" 6098:, consulted on 4 June 2010 5387: 5295: 5251:by Hubert Lapaire in 1926: 4885:Painted or drawn white wine 4588:White wine as an ingredient 4518:) form a harmonious whole. 4411:Pairing white wine and food 4293:Muscat de Beaumes-de-Venise 3244:have a greenish tint while 3147:Filtration and conditioning 2933: 2874: 2566:is intended to clarify the 2431:Manual harvest in Champagne 2319: 2182: 1978:: this is the rosé form of 1912:. It is grown all over the 507:from the late Middle Ages. 216:counterparts. Due to their 185:(straining), or the use of 10: 9607: 9446:Yeast assimilable nitrogen 6585:. Office for Swiss Tourism 5459:Wine and Spirits of France 5198: 4458:. Aromatic wines, such as 4251: 3915: 3683: 2555: 2512: 2450:Sélection de Grains Nobles 2386:failure of extra acidity. 1829:: a French grape from the 1789:: a grape originally from 1751:: a French grape from the 1349: 1325: 1307: 1289: 1271: 1253: 1235: 1217: 1199: 1181: 1163: 1145: 1127: 1109: 1091: 1073: 1055: 1037: 1019: 1001: 983: 965: 947: 929: 893: 862:. During the same period, 534:from the current areas of 446:, Southern Italy, and the 331:), light (or maybe white: 263: 227: 18: 9554: 9536:History of the wine press 9503: 9487: 9459: 9426:Sparkling wine production 9411: 9393: 9360: 9332: 9260: 9199: 9161: 9056: 9033: 8916: 8803: 8791: 8684: 8612: 8569: 8529: 8106:Cuisine et vins de France 8087:Cuisine et vins de France 7941:The bottles for champagne 6553:www.museevalaisanduvin.ch 6220:The Wine Market in Mexico 5211:and Charles Borel-Clerc. 5064:German caricature of 1849 4943:Wife and Husband toasting 4879: 4800: 4797: 4794: 4374:Nuances in the colour of 3316: 3195: 2974:at the bottom of a barrel 2736:, stainless or enamelled 1966:: used to make rosé from 1461:Volcanic terrain of Tokaj 882:Geographical distribution 638:had just completed their 291:) and then imported into 80: 66: 53: 43: 31: 9531:Wine tasting descriptors 9252:Wine tasting descriptors 9181:Phenolic content in wine 9073:Alternative wine closure 8657:Great French Wine Blight 8561: 8341:Hardness and pH of water 7467:Denis and Maris Chevassu 6283:Cabarets and guinguettes 6204:The Wine Market in Chile 5540: 5375: 4582:, Comté cheese, and nuts 4361:Muscat de Rivesaltes AOC 4241:Gothenburg Museum of Art 3544: 3366: 2365:also contains minerals. 9421:Malolactic fermentation 8199:Une pointe de champagne 7029:Arts and Crafts of Wine 6091:A nectar for 7500 years 5529:, Dunod, October 2000, 5409:List of grape varieties 3029:qualities of the wine. 2758:malolactic fermentation 2136:acids. The skin of the 749:Château La Tour Blanche 726:for the development of 652:. This wine was called 8049:Italian Tuna Carpaccio 8030:"Secrets of marinades" 7841:Ice Wine: vinification 7399:Inputs in Oenology: SO 7350:Tartaric Stabilisation 7024:Arts et Métiers du Vin 6811:The sugars on the Vine 5404:Glossary of wine terms 5394:Classification of wine 5287:Champagne for everyone 4512:Penicillium roqueforti 4428: 4427:Mussels and white wine 4196:method by gasification 4121:which was once called 3397:Glasses for white wine 3054:carboxymethylcellulose 2975: 2958:, acidity, pH, etc.). 2860: 2859:under a layer of yeast 2848: 2729: 2720:The making of the wine 2652:Five stages of making 2574:from it. The lees are 2510: 2470: 2432: 2420: 2280: 2220: 2078: 1755:, it is also grown in 1534:premier and grand crus 1462: 1366: 847:viticulture in Germany 837: 792: 711: 623: 483:traders distinguished 413: 385:resembling modern-day 261: 121:alcoholic fermentation 97: 9222:Wine and food pairing 8447:10.1081/FBT-200049045 8083:Blanquette de limande 7188:Definition: bâtonnage 6997:The Vine and the Wine 6969:Publicity for Dry Ice 6583:www.myswitzerland.com 5480:The Vine and the Wine 5443:Yves Renouil (dir.), 5320:and therefore little 4976:Simon Luttichuys and 4482:) are well suited to 4426: 4299:, Muscat de Mireval, 3871:Cellar for ageing at 3412:Marquise de Pompadour 3165:Cross-flow filtration 3159:), cardboard sheets, 2969: 2854: 2842: 2727: 2666:Step 1: grape berries 2505: 2464: 2430: 2418: 2274: 2250:infrared spectroscopy 2210: 2076: 1498:Champagne wine region 1485:) or volcanic rocks ( 1460: 1364: 831: 823:Industrial Revolution 790: 705: 646:Sanlúcar de Barrameda 618: 408: 235: 95: 38:Glasses of white wine 8873:Muscat of Alexandria 8509:at Wikimedia Commons 8243:The wine in question 7732:Service of Champagne 7435:and Jacques Blouin, 6871:The Vitamins in Wine 6634:Maccabeu or maccabeo 5426:Notes and references 5242:I am ready to cavort 5215:A touch of champagne 5013:Peder Severin Krøyer 4696:cooked in white wine 4666:with Burgundy wine, 4297:Muscat de Rivesaltes 4269:Pineau des Charentes 4237:Peder Severin Krøyer 4158:Blanquette de Limoux 3935:Millions of barrels 3837:A misty vineyard at 3764:Trockenbeerenauslese 3047:Languedoc-Roussillon 3015:potassium bitartrate 2944:Languedoc-Roussillon 2357:The mineral elements 2211:Crystals of refined 1916:. It is an aromatic 1812:bianco or Ugni Blanc 1776:Languedoc-Roussillon 1502:Chassagne-Montrachet 832:Steep slopes of the 621:Palos de la Frontera 479:Capitulare de villis 418:Western Roman Empire 409:White grapes in the 208:before a meal, with 123:of the non-coloured 76:without skin contact 9451:Yeast in winemaking 9403:Carbonic maceration 8487:. 10 November 2011. 7021:Anex, Paul (1994). 6915:www.winetourism.com 6079:. 27 February 2012. 5091:Advertising in 1901 5076:Advertising in the 5033:The Drunken buffoon 4768:Swiss Cheese Fondue 4756:Alsatian sauerkraut 4744:Risotto with Prawns 4486:and there are also 4327:and some dry white 4136:or disgorged and a 4123:méthode champenoise 3928: 3581:premature oxidation 3264:Glass of catavino ( 2922:, or bottles as in 2805:premature oxidation 2678:Step 2: grape juice 1613:continental climate 1528:: originating from 890: 565:Mediterranean Basin 323:. It could be red ( 28: 9441:Traditional method 9242:Wine personalities 8946:Cabernet Sauvignon 8435:Food Biotechnology 8322:Wine (intolerance) 8308:2013-05-01 at the 8287:2016-07-07 at the 8248:2009-10-10 at the 8226:2012-04-11 at the 8204:2012-04-11 at the 8125:History of my Life 8006:Pierre Casamayor, 7964:2013-10-08 at the 7909:2010-06-19 at the 7885:2009-09-12 at the 7823:2016-04-24 at the 7799:2018-06-12 at the 7694:2011-05-10 at the 7546:2010-01-19 at the 7524:2008-11-21 at the 7409:2019-02-01 at the 7403:or Sulphur Dioxide 7301:2010-06-27 at the 7276:2010-06-08 at the 7217:2017-08-23 at the 7170:2010-05-05 at the 6793:2004-02-24 at the 6639:2011-03-09 at the 6447:2016-03-20 at the 6441:Ice wine in Canada 6423:2007-10-24 at the 6399:2016-03-03 at the 6346:2008-09-20 at the 6325:2010-05-26 at the 6304:2016-03-03 at the 6169:2015-07-01 at the 6110:Jean-Pierre Brun, 5445:Dictionary of Wine 5205:Ah! the white wine 4908:Tacuinum Sanitatis 4839:Total Lipid (Fat) 4644:blanquette de veau 4429: 4119:traditional method 3922: 2976: 2956:alcoholic strength 2861: 2849: 2730: 2511: 2471: 2433: 2421: 2300:, α-ketoglutaric, 2281: 2246:Fehling's solution 2221: 2199:of grape berries. 2168:, and finally the 2079: 1791:Bordeaux vineyards 1643:originated in the 1565:Bordeaux vineyards 1463: 1367: 886: 838: 805:Congress of Vienna 793: 712: 624: 414: 262: 98: 26: 9578: 9577: 9572: 9571: 9342:Late harvest wine 9292: 9291: 9029: 9028: 8926:Alicante Bouschet 8674:Judgment of Paris 8505:Media related to 8461:on 18 August 2013 7880:Sparkling Gaillac 7674:978-2-01-237514-7 7647:978-2-01-237514-7 7617:978-2-01-237514-7 7590:978-2-01-237514-7 7505:978-2-01-237514-7 7495:at the winery of 7475:978-2-01-237514-7 7465:at the winery of 6684:10.1021/jf980452j 6559:on 17 August 2014 6163:History of cognac 5966:978-2-01-237514-7 5956:Collective work, 5557:is to transcribe 5500:Jean-Luc Berger, 5478:Collective work, 5126:François Rabelais 4996:Nicolas Lancret, 4871: 4870: 4593:conditions: once 4283:French mistelles. 4200:liqueur de dosage 4185:continuous method 4178:closed vat method 4138:liqueur de dosage 4099: 4098: 3307:Aged white wine ( 2411:The grape harvest 2334:hydrogen peroxide 2306:galacturonic acid 2275:The 'L' shape of 2267:The organic acids 1668:Chardonnay grapes 1406:Castile-La Mancha 1343: 1342: 737:House of Habsburg 541:Gros-plant AOVDQS 350: 346: 342: 338: 334: 330: 310: 88: 87: 56:Alcohol by volume 9598: 9563: 9562: 9319: 9312: 9305: 9296: 9295: 9271: 9270: 9186:Proteins in wine 8853:Grüner Veltliner 8801: 8800: 8556: 8549: 8542: 8533: 8532: 8514: 8513: 8504: 8489: 8488: 8477: 8471: 8470: 8468: 8466: 8457:. Archived from 8426: 8420: 8419: 8412: 8406: 8405: 8398: 8392: 8391: 8383: 8377: 8376: 8368: 8362: 8361: 8353: 8347: 8346: 8338: 8332: 8331: 8319: 8313: 8298: 8292: 8277: 8271: 8270: 8262: 8256: 8255: 8240: 8234: 8233: 8218: 8212: 8211: 8196: 8190: 8189: 8170: 8164: 8163: 8147:Pierre Desproges 8144: 8138: 8137: 8121:Giacomo Casanova 8118: 8112: 8111: 8099: 8093: 8092: 8080: 8074: 8073: 8068:Navarin de lotte 8065: 8059: 8058: 8046: 8040: 8039: 8027: 8021: 8020: 8004: 7998: 7997: 7981: 7972: 7971: 7954: 7948: 7947: 7937: 7931: 7923: 7917: 7916: 7899: 7893: 7892: 7877: 7871: 7863: 7857: 7854: 7848: 7847: 7837: 7831: 7830: 7813: 7807: 7806: 7791: 7785: 7784: 7774: 7768: 7760: 7754: 7753: 7745: 7739: 7738: 7728: 7719: 7718: 7708: 7702: 7701: 7686: 7680: 7679: 7668:champagne 2004, 7659: 7653: 7652: 7632: 7623: 7622: 7611:champagne 2004, 7602: 7596: 7595: 7584:champagne 2004, 7575: 7569: 7568: 7560: 7554: 7553: 7538: 7532: 7531: 7516: 7510: 7509: 7486: 7480: 7479: 7456: 7450: 7449: 7430: 7417: 7416: 7395: 7386: 7385: 7375: 7369: 7363: 7357: 7356: 7346: 7340: 7339: 7331: 7325: 7315: 7309: 7308: 7290: 7284: 7283: 7265: 7259: 7251: 7245: 7244: 7231: 7225: 7224: 7207: 7198: 7197: 7184: 7178: 7177: 7160: 7154: 7153: 7140: 7134: 7127: 7121: 7120: 7109: 7103: 7102: 7094: 7088: 7087: 7074: 7068: 7067: 7059: 7050: 7049: 7047: 7045: 7018: 7012: 7010: 6994: 6975: 6974: 6966: 6960: 6959: 6943: 6926: 6925: 6923: 6922: 6907: 6901: 6900: 6887: 6881: 6880: 6867: 6861: 6860: 6847: 6841: 6840: 6827: 6821: 6820: 6807: 6801: 6800: 6783: 6777: 6776: 6766: 6753: 6752: 6734: 6728: 6727: 6717: 6711: 6710: 6702: 6696: 6695: 6667: 6661: 6660: 6653: 6647: 6646: 6631: 6625: 6624: 6616: 6610: 6609: 6601: 6595: 6594: 6592: 6590: 6575: 6569: 6568: 6566: 6564: 6545: 6539: 6538: 6530: 6524: 6523: 6516: 6510: 6509: 6501: 6495: 6494: 6484: 6478: 6477: 6461: 6455: 6454: 6437: 6431: 6430: 6413: 6407: 6406: 6391: 6385: 6377: 6371: 6370: 6360: 6354: 6353: 6336: 6330: 6315: 6309: 6296: 6290: 6289: 6279: 6273: 6265: 6259: 6251: 6245: 6229: 6223: 6217: 6211: 6210: 6200: 6194: 6193: 6183: 6177: 6176: 6159: 6148: 6147: 6131: 6125: 6124: 6108: 6102: 6101: 6087: 6081: 6080: 6073: 6058: 6055: 6049: 6046: 6018: 6017: 6006: 6003: 5994: 5991: 5982: 5979: 5955: 5954: 5943: 5940: 5931: 5928: 5922: 5919: 5913: 5910: 5904: 5901: 5895: 5892: 5886: 5883: 5877: 5874: 5868: 5865: 5859: 5856: 5850: 5847: 5841: 5838: 5832: 5829: 5823: 5820: 5814: 5811: 5805: 5802: 5796: 5793: 5787: 5784: 5778: 5775: 5754: 5753: 5742: 5739: 5733: 5732:p. 256-257. 5730: 5724: 5723:p. 235-236. 5721: 5715: 5712: 5706: 5705:p. 172-173. 5703: 5697: 5696:p. 220-221. 5694: 5688: 5687:p. 230-231. 5685: 5679: 5676: 5670: 5667: 5661: 5658: 5637: 5636: 5619: 5615: 5609: 5605: 5599: 5596: 5590: 5588: 5572: 5566: 5561:in capitals and 5553:A convention in 5551: 5520: 5519: 5499: 5498: 5477: 5476: 5456: 5455: 5442: 5441: 5275:Mechanical Music 5175:Pierre Desproges 5088: 5073: 5061: 5049: 5031:Joseph Faverot, 5028: 5009: 4993: 4978:Cornelis de Heem 4973: 4954: 4935: 4920: 4903: 4801:Value for 100 g 4792: 4777: 4765: 4753: 4741: 4729: 4717: 4705: 4690: 4576: 4564: 4549: 4514:) and the wine ( 4402:Culinary aspects 4386: 4371: 4356: 4341: 4288:Vin doux naturel 4273:floc de Gascogne 4232: 4220: 4091: 4089: 4088: 4075: 4073: 4072: 4059: 4057: 4056: 4043: 4041: 4040: 4027: 4025: 4024: 4011: 4009: 4008: 3995: 3993: 3992: 3979: 3977: 3976: 3963: 3961: 3960: 3947: 3945: 3944: 3929: 3926: 3921: 3903: 3884: 3868: 3853: 3834: 3819: 3803: 3784: 3723:Botrytis cinerea 3665: 3646: 3622: 3607: 3536: 3524: 3509: 3494: 3482: 3470: 3454: 3442: 3304: 3289: 3277: 3261: 2914:, barrels as in 2764:, which has two 2711: 2699: 2687: 2675: 2663: 2624:is also used to 2570:by removing the 2341:or in the wort. 2023: 2008: 1996: 1891: 1879: 1867: 1855: 1701: 1689: 1677: 1665: 1453:Geological zones 1382:German vineyards 1333: 1331: 1330: 1315: 1313: 1312: 1297: 1295: 1294: 1279: 1277: 1276: 1261: 1259: 1258: 1243: 1241: 1240: 1225: 1223: 1222: 1207: 1205: 1204: 1189: 1187: 1186: 1171: 1169: 1168: 1153: 1151: 1150: 1135: 1133: 1132: 1117: 1115: 1114: 1099: 1097: 1096: 1081: 1079: 1078: 1063: 1061: 1060: 1045: 1043: 1042: 1027: 1025: 1024: 1009: 1007: 1006: 991: 989: 988: 973: 971: 970: 955: 953: 952: 937: 935: 934: 919: 917: 916: 891: 885: 783:Contemporary era 595:also discovered 411:late Middle Ages 348: 344: 340: 336: 333:KÙ.BABBAR GEŠTIN 332: 324: 308: 305:Hittite language 162:is not stained. 142:, and ratios of 59: 36: 29: 25: 9606: 9605: 9601: 9600: 9599: 9597: 9596: 9595: 9581: 9580: 9579: 9574: 9573: 9568: 9565:Wine portal 9557: 9550: 9541:History of wine 9499: 9483: 9455: 9407: 9389: 9370:Deacidification 9356: 9328: 9323: 9293: 9288: 9273:Wine portal 9265: 9256: 9195: 9157: 9062: 9052: 9025: 8912: 8893:Sauvignon blanc 8828:Cayetana blanca 8796: 8794:grape varieties 8787: 8680: 8608: 8565: 8560: 8525: 8497: 8492: 8485:Huffington Post 8479: 8478: 8474: 8464: 8462: 8427: 8423: 8414: 8413: 8409: 8400: 8399: 8395: 8389: 8384: 8380: 8374: 8369: 8365: 8359: 8354: 8350: 8344: 8339: 8335: 8329: 8320: 8316: 8310:Wayback Machine 8299: 8295: 8289:Wayback Machine 8278: 8274: 8268: 8263: 8259: 8253: 8250:Wayback Machine 8241: 8237: 8231: 8228:Wayback Machine 8219: 8215: 8209: 8206:Wayback Machine 8197: 8193: 8187: 8171: 8167: 8161: 8145: 8141: 8135: 8119: 8115: 8109: 8100: 8096: 8090: 8081: 8077: 8071: 8066: 8062: 8056: 8047: 8043: 8037: 8028: 8024: 8018: 8005: 8001: 7995: 7985:Wine for Idiots 7982: 7975: 7969: 7966:Wayback Machine 7955: 7951: 7945: 7938: 7934: 7924: 7920: 7914: 7911:Wayback Machine 7900: 7896: 7890: 7887:Wayback Machine 7878: 7874: 7864: 7860: 7855: 7851: 7845: 7838: 7834: 7828: 7825:Wayback Machine 7814: 7810: 7804: 7801:Wayback Machine 7792: 7788: 7782: 7775: 7771: 7761: 7757: 7751: 7746: 7742: 7736: 7729: 7722: 7716: 7709: 7705: 7699: 7696:Wayback Machine 7687: 7683: 7677: 7660: 7656: 7650: 7633: 7626: 7620: 7603: 7599: 7593: 7576: 7572: 7566: 7563:Alsace riesling 7561: 7557: 7551: 7548:Wayback Machine 7539: 7535: 7529: 7526:Wayback Machine 7517: 7513: 7507: 7487: 7483: 7477: 7457: 7453: 7447: 7431: 7420: 7414: 7411:Wayback Machine 7402: 7396: 7389: 7383: 7376: 7372: 7364: 7360: 7354: 7347: 7343: 7337: 7332: 7328: 7316: 7312: 7306: 7303:Wayback Machine 7291: 7287: 7281: 7278:Wayback Machine 7266: 7262: 7255:Grape Varieties 7252: 7248: 7242: 7232: 7228: 7222: 7219:Wayback Machine 7208: 7201: 7195: 7185: 7181: 7175: 7172:Wayback Machine 7164:What is élevage 7161: 7157: 7151: 7141: 7137: 7128: 7124: 7118: 7110: 7106: 7100: 7095: 7091: 7085: 7075: 7071: 7065: 7060: 7053: 7043: 7041: 7039: 7019: 7015: 7008: 6995: 6978: 6972: 6967: 6963: 6957: 6956:, pages 76-77, 6944: 6929: 6920: 6918: 6909: 6908: 6904: 6898: 6888: 6884: 6878: 6868: 6864: 6858: 6848: 6844: 6838: 6828: 6824: 6818: 6808: 6804: 6798: 6795:Wayback Machine 6784: 6780: 6774: 6767: 6756: 6750: 6735: 6731: 6725: 6718: 6714: 6708: 6703: 6699: 6668: 6664: 6655: 6654: 6650: 6644: 6641:Wayback Machine 6632: 6628: 6622: 6617: 6613: 6607: 6602: 6598: 6588: 6586: 6579:"MySwitzerland" 6577: 6576: 6572: 6562: 6560: 6547: 6546: 6542: 6536: 6531: 6527: 6518: 6517: 6513: 6507: 6502: 6498: 6492: 6485: 6481: 6475: 6462: 6458: 6452: 6449:Wayback Machine 6438: 6434: 6428: 6425:Wayback Machine 6414: 6410: 6404: 6401:Wayback Machine 6392: 6388: 6378: 6374: 6368: 6361: 6357: 6351: 6348:Wayback Machine 6337: 6333: 6327:Wayback Machine 6316: 6312: 6306:Wayback Machine 6297: 6293: 6287: 6280: 6276: 6266: 6262: 6252: 6248: 6230: 6226: 6218: 6214: 6208: 6201: 6197: 6191: 6184: 6180: 6174: 6171:Wayback Machine 6160: 6151: 6145: 6132: 6128: 6122: 6109: 6105: 6099: 6088: 6084: 6075: 6074: 6070: 6066: 6061: 6056: 6052: 6047: 6043: 6012: 6009: 6004: 5997: 5992: 5985: 5980: 5973: 5949: 5946: 5941: 5934: 5929: 5925: 5920: 5916: 5911: 5907: 5902: 5898: 5893: 5889: 5884: 5880: 5875: 5871: 5866: 5862: 5857: 5853: 5848: 5844: 5839: 5835: 5830: 5826: 5822:p. 153-154 5821: 5817: 5813:p. 141-142 5812: 5808: 5804:p. 129-137 5803: 5799: 5794: 5790: 5785: 5781: 5776: 5772: 5748: 5745: 5740: 5736: 5731: 5727: 5722: 5718: 5713: 5709: 5704: 5700: 5695: 5691: 5686: 5682: 5677: 5673: 5668: 5664: 5659: 5655: 5631: 5628: 5623: 5622: 5616: 5612: 5606: 5602: 5597: 5593: 5586: 5573: 5569: 5552: 5548: 5543: 5514: 5493: 5471: 5450: 5436: 5433: 5428: 5419:Outline of wine 5390: 5378: 5345:Sulphur Dioxide 5337:sulphur dioxide 5314: 5298: 5281:wrote the song 5279:Jacques Higelin 5269:Closer to home 5265: 5263: 5261: 5259: 5257: 5255: 5243: 5241: 5239: 5237: 5235: 5233: 5231: 5225:Yvette Guilbert 5201: 5181: 5165: 5115: 5097:Adèle Blanc-Sec 5092: 5089: 5080: 5074: 5065: 5062: 5053: 5050: 5036: 5029: 5020: 5010: 5001: 4994: 4985: 4974: 4965: 4962:The King drinks 4955: 4946: 4939:Pieter de Hooch 4936: 4927: 4921: 4912: 4904: 4887: 4882: 4790: 4788:Nutrition facts 4783: 4778: 4769: 4766: 4757: 4754: 4745: 4742: 4733: 4730: 4721: 4720:Chicken marsala 4718: 4709: 4706: 4697: 4691: 4606:béarnaise sauce 4590: 4583: 4577: 4568: 4565: 4556: 4550: 4492:pecorino romano 4452:sauvignon blanc 4413: 4404: 4397: 4387: 4378: 4372: 4363: 4357: 4348: 4342: 4320:vins mutés secs 4256: 4250: 4243: 4233: 4224: 4221: 4164:transfer method 4112: 4086: 4084: 4070: 4068: 4054: 4052: 4038: 4036: 4022: 4020: 4006: 4004: 3990: 3988: 3974: 3972: 3958: 3956: 3942: 3940: 3924: 3920: 3914: 3907: 3904: 3895: 3885: 3876: 3869: 3860: 3854: 3845: 3835: 3826: 3820: 3811: 3804: 3795: 3785: 3732:fortified wines 3688: 3682: 3675: 3669:Sauvignon blanc 3666: 3657: 3656:, United States 3647: 3638: 3623: 3614: 3608: 3552: 3547: 3540: 3537: 3528: 3525: 3516: 3510: 3501: 3495: 3486: 3483: 3474: 3471: 3462: 3455: 3446: 3443: 3399: 3391:Château d'Yquem 3369: 3319: 3312: 3305: 3296: 3290: 3281: 3278: 3269: 3262: 3235:Sauvignon blanc 3198: 3193: 3149: 3141:Fortified wines 3124:sulphur dioxide 3121: 3116: 3114: 3038:electrodialysis 3036:A third way is 3007: 2964: 2936: 2877: 2837: 2814: 2794: 2789:sulphur dioxide 2766:carboxyl groups 2722: 2715: 2712: 2703: 2700: 2691: 2688: 2679: 2676: 2667: 2664: 2560: 2554: 2517: 2469:for de-stemming 2459: 2413: 2392: 2359: 2322: 2269: 2215:(sugar used in 2205: 2185: 2150:Fortified wines 2138:Sauvignon blanc 2071: 2069:The grape berry 2039: 2034: 2027: 2024: 2015: 2009: 2000: 1997: 1968:Sauvignon blanc 1928:means "spiced") 1895: 1892: 1883: 1880: 1871: 1868: 1859: 1856: 1803:Sauvignon blanc 1705: 1702: 1693: 1692:Sauvignon blanc 1690: 1681: 1678: 1669: 1666: 1556:Sauvignon blanc 1510: 1508:Grape varieties 1489:in Hungary and 1455: 1427:Rocky Mountains 1359: 1354: 1348: 1328: 1326: 1310: 1308: 1292: 1290: 1274: 1272: 1256: 1254: 1238: 1236: 1220: 1218: 1202: 1200: 1184: 1182: 1166: 1164: 1148: 1146: 1130: 1128: 1112: 1110: 1094: 1092: 1076: 1074: 1058: 1056: 1040: 1038: 1022: 1020: 1004: 1002: 986: 984: 968: 966: 950: 948: 932: 930: 914: 912: 884: 785: 613: 455:Catholic Church 403: 393:to provide the 328: 273: 268: 266:History of wine 230: 193:Sparkling wines 152:Sauvignon blanc 71:Grape varieties 54: 39: 24: 17: 12: 11: 5: 9604: 9594: 9593: 9576: 9575: 9570: 9569: 9555: 9552: 9551: 9549: 9548: 9543: 9538: 9533: 9528: 9523: 9518: 9513: 9507: 9505: 9501: 9500: 9498: 9497: 9491: 9489: 9485: 9484: 9482: 9481: 9476: 9471: 9465: 9463: 9457: 9456: 9454: 9453: 9448: 9443: 9438: 9433: 9431:Sugars in wine 9428: 9423: 9417: 9415: 9409: 9408: 9406: 9405: 9399: 9397: 9391: 9390: 9388: 9387: 9382: 9380:Chaptalization 9377: 9372: 9366: 9364: 9358: 9357: 9355: 9354: 9349: 9344: 9338: 9336: 9330: 9329: 9322: 9321: 9314: 9307: 9299: 9290: 9289: 9287: 9286: 9281: 9276: 9261: 9258: 9257: 9255: 9254: 9249: 9244: 9239: 9234: 9229: 9224: 9219: 9214: 9209: 9207:Classification 9203: 9201: 9197: 9196: 9194: 9193: 9191:Sugars in wine 9188: 9183: 9178: 9173: 9167: 9165: 9163:Wine chemistry 9159: 9158: 9156: 9155: 9150: 9145: 9140: 9138:Wine dispenser 9135: 9130: 9125: 9120: 9115: 9110: 9105: 9100: 9095: 9090: 9085: 9080: 9075: 9069: 9067: 9054: 9053: 9051: 9050: 9045: 9039: 9037: 9031: 9030: 9027: 9026: 9024: 9023: 9018: 9013: 9008: 9003: 8998: 8993: 8988: 8983: 8978: 8973: 8968: 8963: 8958: 8953: 8948: 8943: 8941:Cabernet Franc 8938: 8933: 8928: 8922: 8920: 8914: 8913: 8911: 8910: 8908:Welschriesling 8905: 8900: 8895: 8890: 8885: 8880: 8875: 8870: 8865: 8863:Müller-Thurgau 8860: 8855: 8850: 8845: 8840: 8835: 8830: 8825: 8820: 8815: 8809: 8807: 8798: 8789: 8788: 8786: 8785: 8784: 8783: 8778: 8773: 8768: 8763: 8754: 8753: 8752: 8751: 8746: 8741: 8736: 8731: 8726: 8715: 8714: 8709: 8704: 8699: 8694: 8688: 8686: 8682: 8681: 8679: 8678: 8677: 8676: 8666: 8661: 8660: 8659: 8649: 8648: 8647: 8642: 8637: 8632: 8630:Ancient Greece 8627: 8618: 8616: 8610: 8609: 8607: 8606: 8601: 8596: 8591: 8586: 8581: 8575: 8573: 8567: 8566: 8559: 8558: 8551: 8544: 8536: 8530: 8527: 8526: 8511: 8510: 8496: 8495:External links 8493: 8491: 8490: 8472: 8421: 8407: 8393: 8378: 8363: 8348: 8333: 8314: 8302:Food Additives 8293: 8272: 8257: 8235: 8213: 8191: 8165: 8139: 8113: 8094: 8075: 8060: 8041: 8022: 7999: 7973: 7949: 7932: 7918: 7894: 7872: 7858: 7849: 7832: 7808: 7786: 7769: 7764:The INAO Glass 7755: 7740: 7720: 7703: 7681: 7654: 7624: 7597: 7582:Fresnet-Baudot 7570: 7555: 7533: 7511: 7493:Château-Chalon 7481: 7463:Château-Chalon 7451: 7418: 7400: 7387: 7370: 7358: 7341: 7326: 7310: 7285: 7260: 7246: 7226: 7199: 7179: 7155: 7135: 7122: 7104: 7089: 7069: 7051: 7037: 7013: 6976: 6961: 6927: 6902: 6882: 6862: 6842: 6822: 6802: 6778: 6754: 6729: 6712: 6697: 6678:(2): 665–670. 6662: 6648: 6626: 6611: 6596: 6570: 6540: 6525: 6511: 6496: 6479: 6456: 6432: 6408: 6386: 6372: 6355: 6331: 6310: 6291: 6274: 6260: 6246: 6242:2-9047 40-65-1 6233:Forest Ecology 6224: 6212: 6195: 6178: 6149: 6133:Jean Bottéro, 6126: 6103: 6082: 6067: 6065: 6062: 6060: 6059: 6050: 6040: 6039: 6038: 6008: 6007: 5995: 5983: 5970: 5969: 5968: 5945: 5944: 5932: 5923: 5914: 5905: 5896: 5887: 5878: 5869: 5860: 5851: 5842: 5833: 5824: 5815: 5806: 5797: 5788: 5779: 5769: 5768: 5767: 5744: 5743: 5734: 5725: 5716: 5714:p. 96-97. 5707: 5698: 5689: 5680: 5671: 5662: 5652: 5651: 5650: 5627: 5624: 5621: 5620: 5610: 5600: 5591: 5581:2003-04-02 at 5567: 5545: 5544: 5542: 5539: 5538: 5537: 5512: 5491: 5469: 5448: 5432: 5429: 5427: 5424: 5423: 5422: 5416: 5411: 5406: 5401: 5396: 5389: 5386: 5377: 5374: 5362:cardiovascular 5313: 5312:Health effects 5310: 5306: 5305: 5297: 5294: 5200: 5197: 5114: 5111: 5094: 5093: 5090: 5083: 5081: 5075: 5068: 5066: 5063: 5056: 5054: 5051: 5044: 5038: 5037: 5030: 5023: 5021: 5011: 5004: 5002: 4995: 4988: 4986: 4984:, 17th century 4975: 4968: 4966: 4964:, 17th century 4958:Jacob Jordaens 4956: 4949: 4947: 4937: 4930: 4928: 4922: 4915: 4913: 4911:, 14th century 4905: 4898: 4886: 4883: 4881: 4878: 4869: 4868: 4865: 4862: 4858: 4857: 4854: 4851: 4850:Carbohydrates 4847: 4846: 4843: 4840: 4836: 4835: 4832: 4829: 4825: 4824: 4821: 4818: 4814: 4813: 4810: 4807: 4803: 4802: 4799: 4796: 4789: 4786: 4785: 4784: 4779: 4772: 4770: 4767: 4760: 4758: 4755: 4748: 4746: 4743: 4736: 4734: 4731: 4724: 4722: 4719: 4712: 4710: 4707: 4700: 4698: 4692: 4685: 4610:marinara sauce 4589: 4586: 4585: 4584: 4578: 4571: 4569: 4566: 4559: 4557: 4551: 4544: 4523:Gewurztraminer 4460:Gewurztraminer 4412: 4409: 4403: 4400: 4399: 4398: 4388: 4381: 4379: 4373: 4366: 4364: 4358: 4351: 4349: 4343: 4336: 4333: 4332: 4316: 4305:Moscato d'Asti 4284: 4277:macvin du Jura 4254:Fortified wine 4252:Main article: 4249: 4248:Fortified wine 4246: 4245: 4244: 4234: 4227: 4225: 4222: 4215: 4204: 4203: 4192: 4189:Russian method 4181: 4174: 4167: 4160: 4141: 4110: 4097: 4096: 4093: 4081: 4080: 4077: 4065: 4064: 4061: 4049: 4048: 4045: 4033: 4032: 4029: 4017: 4016: 4013: 4001: 4000: 3997: 3985: 3984: 3981: 3969: 3968: 3965: 3953: 3952: 3949: 3937: 3936: 3933: 3918:Sparkling wine 3916:Main article: 3913: 3912:Sparkling wine 3910: 3909: 3908: 3905: 3898: 3896: 3893:Fortified wine 3886: 3879: 3877: 3870: 3863: 3861: 3855: 3848: 3846: 3836: 3829: 3827: 3821: 3814: 3812: 3805: 3798: 3796: 3786: 3779: 3776: 3775: 3771:Cryoextraction 3767: 3715: 3707: 3695:chaptalization 3686:Fortified wine 3681: 3678: 3677: 3676: 3667: 3660: 3658: 3648: 3641: 3639: 3624: 3617: 3615: 3609: 3602: 3551: 3550:Dry white wine 3548: 3546: 3543: 3542: 3541: 3538: 3531: 3529: 3526: 3519: 3517: 3514:Sparkling wine 3511: 3504: 3502: 3496: 3489: 3487: 3484: 3477: 3475: 3472: 3465: 3463: 3457:INAO glass of 3456: 3449: 3447: 3444: 3437: 3398: 3395: 3368: 3365: 3318: 3315: 3314: 3313: 3306: 3299: 3297: 3291: 3284: 3282: 3279: 3272: 3270: 3263: 3256: 3197: 3194: 3192: 3189: 3148: 3145: 3119: 3115: 3112: 3109: 3006: 3003: 2963: 2960: 2935: 2932: 2901:Goût de réduit 2876: 2873: 2836: 2833: 2812: 2809:carbon dioxide 2792: 2721: 2718: 2717: 2716: 2713: 2706: 2704: 2701: 2694: 2692: 2689: 2682: 2680: 2677: 2670: 2668: 2665: 2658: 2656: 2556:Main article: 2553: 2550: 2542:moût de presse 2538:moût de goutte 2530:moût de presse 2526:moût de goutte 2513:Main article: 2458: 2455: 2412: 2409: 2391: 2388: 2358: 2355: 2344:Vitamin B1 or 2324:Vitamin C (or 2321: 2318: 2268: 2265: 2229:photosynthesis 2217:Chaptalization 2204: 2201: 2191:is simply the 2184: 2181: 2087:grape seed oil 2070: 2067: 2041:The stalk (or 2038: 2035: 2033: 2030: 2029: 2028: 2025: 2018: 2016: 2010: 2003: 2001: 1998: 1991: 1988: 1987: 1984:Rivesaltes AOC 1971: 1963:Sauvignon gris 1959: 1943: 1929: 1905:Gewürztraminer 1897: 1896: 1893: 1886: 1884: 1881: 1874: 1872: 1869: 1862: 1860: 1857: 1850: 1847: 1846: 1838:Grenache blanc 1834: 1822: 1806: 1782: 1780:Fortified wine 1763: 1744: 1727: 1707: 1706: 1703: 1696: 1694: 1691: 1684: 1682: 1679: 1672: 1670: 1667: 1660: 1657: 1656: 1636: 1624: 1620:Müller-Thurgau 1616: 1592: 1552: 1509: 1506: 1454: 1451: 1414:Sparkling wine 1358: 1357:Climatic zones 1355: 1350:Main article: 1347: 1344: 1341: 1340: 1337: 1323: 1322: 1319: 1305: 1304: 1301: 1287: 1286: 1283: 1269: 1268: 1265: 1251: 1250: 1247: 1233: 1232: 1229: 1215: 1214: 1211: 1197: 1196: 1193: 1179: 1178: 1175: 1161: 1160: 1157: 1143: 1142: 1139: 1125: 1124: 1121: 1107: 1106: 1103: 1089: 1088: 1085: 1071: 1070: 1067: 1053: 1052: 1049: 1035: 1034: 1031: 1017: 1016: 1013: 1011:United Kingdom 999: 998: 995: 981: 980: 977: 963: 962: 959: 945: 944: 941: 939:Czech Republic 927: 926: 923: 909: 908: 905: 899: 898: 895: 883: 880: 860:Müller-Thurgau 814:Veuve Clicquot 784: 781: 693:Little Ice Age 658:Spanish Armada 632:Constantinople 628:Ottoman Empire 612: 609: 583:. The port of 493:vinum francium 402: 399: 356:Ancient Greece 335:), good wine ( 326: 272: 269: 264:Main article: 229: 226: 197:carbon dioxide 144:residual sugar 86: 85: 82: 78: 77: 68: 64: 63: 60: 51: 50: 45: 41: 40: 37: 15: 9: 6: 4: 3: 2: 9603: 9592: 9589: 9588: 9586: 9567: 9566: 9561: 9553: 9547: 9544: 9542: 9539: 9537: 9534: 9532: 9529: 9527: 9524: 9522: 9519: 9517: 9514: 9512: 9509: 9508: 9506: 9502: 9496: 9493: 9492: 9490: 9486: 9480: 9477: 9475: 9472: 9470: 9467: 9466: 9464: 9462: 9458: 9452: 9449: 9447: 9444: 9442: 9439: 9437: 9434: 9432: 9429: 9427: 9424: 9422: 9419: 9418: 9416: 9414: 9410: 9404: 9401: 9400: 9398: 9396: 9392: 9386: 9383: 9381: 9378: 9376: 9373: 9371: 9368: 9367: 9365: 9363: 9359: 9353: 9350: 9348: 9345: 9343: 9340: 9339: 9337: 9335: 9331: 9327: 9320: 9315: 9313: 9308: 9306: 9301: 9300: 9297: 9285: 9282: 9280: 9277: 9275: 9274: 9269: 9263: 9262: 9259: 9253: 9250: 9248: 9245: 9243: 9240: 9238: 9235: 9233: 9230: 9228: 9225: 9223: 9220: 9218: 9215: 9213: 9210: 9208: 9205: 9204: 9202: 9198: 9192: 9189: 9187: 9184: 9182: 9179: 9177: 9176:Acids in wine 9174: 9172: 9171:Aroma of wine 9169: 9168: 9166: 9164: 9160: 9154: 9151: 9149: 9146: 9144: 9141: 9139: 9136: 9134: 9131: 9129: 9126: 9124: 9121: 9119: 9116: 9114: 9111: 9109: 9106: 9104: 9101: 9099: 9096: 9094: 9091: 9089: 9086: 9084: 9081: 9079: 9076: 9074: 9071: 9070: 9068: 9066: 9060: 9055: 9049: 9046: 9044: 9041: 9040: 9038: 9036: 9035:Major regions 9032: 9022: 9019: 9017: 9014: 9012: 9009: 9007: 9004: 9002: 8999: 8997: 8994: 8992: 8991:Montepulciano 8989: 8987: 8984: 8982: 8979: 8977: 8974: 8972: 8969: 8967: 8964: 8962: 8959: 8957: 8954: 8952: 8949: 8947: 8944: 8942: 8939: 8937: 8934: 8932: 8929: 8927: 8924: 8923: 8921: 8919: 8915: 8909: 8906: 8904: 8901: 8899: 8896: 8894: 8891: 8889: 8886: 8884: 8881: 8879: 8876: 8874: 8871: 8869: 8866: 8864: 8861: 8859: 8856: 8854: 8851: 8849: 8846: 8844: 8841: 8839: 8836: 8834: 8831: 8829: 8826: 8824: 8821: 8819: 8816: 8814: 8811: 8810: 8808: 8806: 8802: 8799: 8795: 8790: 8782: 8779: 8777: 8774: 8772: 8769: 8767: 8764: 8762: 8759: 8758: 8756: 8755: 8750: 8747: 8745: 8742: 8740: 8737: 8735: 8732: 8730: 8727: 8725: 8722: 8721: 8720: 8717: 8716: 8713: 8710: 8708: 8705: 8703: 8700: 8698: 8695: 8693: 8690: 8689: 8687: 8683: 8675: 8672: 8671: 8670: 8667: 8665: 8662: 8658: 8655: 8654: 8653: 8650: 8646: 8643: 8641: 8638: 8636: 8633: 8631: 8628: 8626: 8623: 8622: 8620: 8619: 8617: 8615: 8611: 8605: 8602: 8600: 8597: 8595: 8592: 8590: 8587: 8585: 8582: 8580: 8577: 8576: 8574: 8572: 8568: 8564: 8557: 8552: 8550: 8545: 8543: 8538: 8537: 8534: 8528: 8524: 8520: 8515: 8508: 8503: 8499: 8498: 8486: 8482: 8476: 8460: 8456: 8452: 8448: 8444: 8440: 8436: 8432: 8425: 8417: 8411: 8403: 8397: 8387: 8382: 8372: 8367: 8357: 8352: 8342: 8337: 8327: 8323: 8318: 8311: 8307: 8304: 8303: 8297: 8290: 8286: 8283: 8282: 8276: 8266: 8261: 8251: 8247: 8244: 8239: 8229: 8225: 8222: 8217: 8207: 8203: 8200: 8195: 8186: 8182: 8178: 8174: 8173:Michel Onfray 8169: 8160: 8159:9782020320412 8156: 8152: 8148: 8143: 8134: 8133:9782221065235 8130: 8126: 8122: 8117: 8107: 8103: 8098: 8088: 8084: 8079: 8069: 8064: 8054: 8050: 8045: 8035: 8031: 8026: 8017: 8013: 8009: 8003: 7994: 7990: 7986: 7980: 7978: 7967: 7963: 7960: 7959: 7953: 7943: 7942: 7936: 7929: 7928: 7922: 7912: 7908: 7905: 7904: 7898: 7888: 7884: 7881: 7876: 7869: 7868: 7862: 7853: 7843: 7842: 7836: 7826: 7822: 7819: 7818: 7812: 7802: 7798: 7795: 7790: 7780: 7779: 7773: 7766: 7765: 7759: 7749: 7744: 7734: 7733: 7727: 7725: 7714: 7713: 7707: 7697: 7693: 7690: 7685: 7675: 7671: 7667: 7663: 7658: 7648: 7644: 7640: 7636: 7631: 7629: 7618: 7614: 7610: 7606: 7601: 7591: 7587: 7583: 7579: 7574: 7564: 7559: 7549: 7545: 7542: 7537: 7527: 7523: 7520: 7515: 7506: 7502: 7498: 7494: 7490: 7485: 7476: 7472: 7468: 7464: 7460: 7455: 7446: 7445:2-10-049598-4 7442: 7438: 7434: 7433:Émile Peynaud 7429: 7427: 7425: 7423: 7412: 7408: 7405: 7404: 7394: 7392: 7381: 7380: 7374: 7367: 7362: 7352: 7351: 7345: 7335: 7330: 7323: 7319: 7314: 7304: 7300: 7297: 7295: 7289: 7279: 7275: 7272: 7270: 7264: 7257: 7256: 7250: 7240: 7237: 7236: 7230: 7220: 7216: 7213: 7212: 7206: 7204: 7193: 7190: 7189: 7183: 7173: 7169: 7166: 7165: 7159: 7149: 7146: 7145: 7139: 7132: 7126: 7116: 7113: 7108: 7098: 7093: 7083: 7080: 7079: 7073: 7063: 7058: 7056: 7040: 7038:2-88295-123-X 7034: 7030: 7026: 7025: 7017: 7007:, p. 170-171 7006: 7005:2-7377-0120-1 7002: 6998: 6993: 6991: 6989: 6987: 6985: 6983: 6981: 6970: 6965: 6955: 6951: 6947: 6942: 6940: 6938: 6936: 6934: 6932: 6916: 6912: 6906: 6896: 6893: 6892: 6886: 6876: 6873: 6872: 6866: 6856: 6853: 6852: 6851:Ascorbic Acid 6846: 6836: 6833: 6832: 6826: 6816: 6813: 6812: 6806: 6796: 6792: 6789: 6788: 6782: 6772: 6771: 6765: 6763: 6761: 6759: 6748: 6744: 6740: 6739: 6733: 6723: 6722: 6716: 6706: 6701: 6693: 6689: 6685: 6681: 6677: 6673: 6666: 6658: 6652: 6642: 6638: 6635: 6630: 6620: 6615: 6605: 6600: 6584: 6580: 6574: 6558: 6554: 6550: 6544: 6534: 6529: 6521: 6515: 6505: 6500: 6490: 6489: 6483: 6473: 6469: 6465: 6460: 6450: 6446: 6443: 6442: 6436: 6426: 6422: 6419: 6418: 6412: 6402: 6398: 6395: 6390: 6383: 6382: 6376: 6366: 6365: 6359: 6349: 6345: 6342: 6341: 6335: 6328: 6324: 6321: 6320: 6314: 6307: 6303: 6300: 6295: 6285: 6284: 6278: 6271: 6270: 6264: 6257: 6256: 6250: 6243: 6239: 6235: 6234: 6228: 6221: 6216: 6206: 6205: 6199: 6189: 6188: 6182: 6172: 6168: 6165: 6164: 6158: 6156: 6154: 6144: 6143:2-84749-000-0 6140: 6136: 6130: 6121: 6120:2-87772-285-6 6117: 6113: 6107: 6097: 6093: 6092: 6086: 6078: 6072: 6068: 6054: 6045: 6041: 6037: 6036:2-9509682-0-1 6033: 6029: 6025: 6021: 6016: 6011: 6010: 6002: 6000: 5990: 5988: 5981:p. 52-53 5978: 5976: 5971: 5967: 5963: 5959: 5953: 5948: 5947: 5939: 5937: 5927: 5918: 5909: 5900: 5891: 5882: 5873: 5864: 5855: 5846: 5837: 5828: 5819: 5810: 5801: 5792: 5783: 5774: 5770: 5765: 5764:2-01-015867-9 5761: 5757: 5752: 5747: 5746: 5738: 5729: 5720: 5711: 5702: 5693: 5684: 5675: 5666: 5660:p. 12-13 5657: 5653: 5648: 5647:2-84138-059-9 5644: 5640: 5635: 5630: 5629: 5614: 5604: 5595: 5584: 5583:archive.today 5580: 5577: 5571: 5564: 5560: 5556: 5550: 5546: 5536: 5535:2-10-003948-2 5532: 5528: 5526: 5518: 5513: 5511: 5507: 5503: 5497: 5492: 5489: 5488:2-7377-0120-1 5485: 5481: 5475: 5470: 5468: 5467:2-907504-00-2 5464: 5460: 5454: 5449: 5446: 5440: 5435: 5434: 5420: 5417: 5415: 5412: 5410: 5407: 5405: 5402: 5400: 5397: 5395: 5392: 5391: 5385: 5383: 5373: 5371: 5367: 5363: 5358: 5356: 5351: 5348: 5346: 5342: 5338: 5333: 5331: 5327: 5323: 5319: 5309: 5303: 5302: 5301: 5293: 5290: 5288: 5285:on his album 5284: 5280: 5276: 5272: 5267: 5252: 5250: 5245: 5228: 5226: 5222: 5218: 5216: 5212: 5210: 5206: 5196: 5194: 5190: 5189:Michel Onfray 5186: 5183: 5178: 5176: 5172: 5171:Marcel Pagnol 5167: 5162: 5160: 5155: 5153: 5149: 5145: 5144:Enlightenment 5140: 5137: 5135: 5131: 5128:, an angevin 5127: 5123: 5121: 5113:In literature 5110: 5108: 5107: 5102: 5099:, heroine of 5098: 5087: 5082: 5079: 5072: 5067: 5060: 5055: 5048: 5043: 5042: 5041: 5034: 5027: 5022: 5018: 5014: 5008: 5003: 4999: 4992: 4987: 4983: 4979: 4972: 4967: 4963: 4959: 4953: 4948: 4944: 4940: 4934: 4929: 4925: 4924:Pieter Claesz 4919: 4914: 4910: 4909: 4902: 4897: 4896: 4895: 4892: 4877: 4876: 4875:US government 4866: 4863: 4860: 4859: 4855: 4852: 4849: 4848: 4844: 4841: 4838: 4837: 4833: 4830: 4827: 4826: 4822: 4819: 4816: 4815: 4811: 4808: 4805: 4804: 4793: 4782: 4776: 4771: 4764: 4759: 4752: 4747: 4740: 4735: 4732:Aveyron tripe 4728: 4723: 4716: 4711: 4704: 4699: 4695: 4689: 4684: 4683: 4682: 4679: 4677: 4673: 4669: 4665: 4661: 4657: 4653: 4649: 4645: 4641: 4637: 4633: 4629: 4624: 4622: 4617: 4615: 4614:cheese fondue 4611: 4607: 4602: 4600: 4596: 4581: 4575: 4570: 4563: 4558: 4555: 4548: 4543: 4542: 4541: 4538: 4536: 4532: 4528: 4524: 4519: 4517: 4513: 4509: 4505: 4501: 4497: 4493: 4489: 4485: 4481: 4477: 4473: 4469: 4465: 4461: 4457: 4453: 4449: 4445: 4441: 4437: 4435: 4425: 4421: 4417: 4408: 4396: 4392: 4385: 4380: 4377: 4370: 4365: 4362: 4355: 4350: 4346: 4340: 4335: 4334: 4330: 4326: 4321: 4317: 4314: 4310: 4306: 4302: 4298: 4294: 4289: 4285: 4282: 4278: 4274: 4270: 4265: 4261: 4260: 4259: 4255: 4242: 4238: 4231: 4226: 4219: 4214: 4213: 4212: 4210: 4201: 4197: 4193: 4190: 4186: 4182: 4179: 4175: 4172: 4171:Dioise method 4168: 4165: 4161: 4159: 4155: 4150: 4146: 4142: 4139: 4135: 4131: 4130: 4124: 4120: 4116: 4115: 4114: 4106: 4104: 4094: 4083: 4082: 4078: 4067: 4066: 4062: 4051: 4050: 4046: 4035: 4034: 4030: 4028:United States 4019: 4018: 4014: 4003: 4002: 3998: 3987: 3986: 3982: 3971: 3970: 3966: 3955: 3954: 3950: 3939: 3938: 3934: 3931: 3930: 3919: 3902: 3897: 3894: 3890: 3883: 3878: 3874: 3867: 3862: 3859: 3852: 3847: 3844: 3840: 3833: 3828: 3825: 3818: 3813: 3809: 3802: 3797: 3793: 3789: 3783: 3778: 3777: 3772: 3768: 3765: 3761: 3757: 3753: 3749: 3745: 3741: 3737: 3733: 3729: 3724: 3720: 3716: 3712: 3708: 3704: 3700: 3699: 3698: 3696: 3691: 3687: 3674: 3670: 3664: 3659: 3655: 3651: 3645: 3640: 3637:on the right) 3636: 3632: 3628: 3621: 3616: 3613: 3606: 3601: 3600: 3599: 3597: 3593: 3588: 3586: 3582: 3578: 3574: 3570: 3566: 3562: 3556: 3535: 3530: 3523: 3518: 3515: 3508: 3503: 3500: 3493: 3488: 3481: 3476: 3469: 3464: 3460: 3453: 3448: 3441: 3436: 3435: 3434: 3432: 3428: 3424: 3420: 3419:Jules Chauvet 3415: 3413: 3409: 3403: 3394: 3392: 3388: 3384: 3379: 3376: 3374: 3364: 3360: 3358: 3354: 3350: 3346: 3341: 3339: 3335: 3330: 3326: 3324: 3310: 3303: 3298: 3295: 3288: 3283: 3276: 3271: 3267: 3260: 3255: 3254: 3253: 3251: 3247: 3243: 3240: 3236: 3233: 3229: 3225: 3224: 3223:Pedro Ximenez 3218: 3213: 3211: 3207: 3202: 3188: 3185: 3180: 3178: 3174: 3168: 3166: 3162: 3158: 3154: 3144: 3142: 3138: 3132: 3130: 3125: 3108: 3106: 3102: 3098: 3094: 3090: 3086: 3082: 3077: 3075: 3071: 3066: 3061: 3057: 3055: 3050: 3048: 3043: 3039: 3034: 3030: 3028: 3022: 3019: 3016: 3012: 3011:tartaric acid 3005:Stabilisation 3002: 3000: 2996: 2992: 2988: 2984: 2980: 2973: 2968: 2962:Clarification 2959: 2957: 2951: 2949: 2945: 2941: 2931: 2927: 2925: 2921: 2917: 2913: 2909: 2906: 2902: 2898: 2894: 2890: 2886: 2882: 2872: 2870: 2866: 2858: 2853: 2846: 2841: 2832: 2830: 2826: 2822: 2818: 2810: 2806: 2800: 2798: 2790: 2786: 2781: 2779: 2775: 2774:aroma of wine 2771: 2767: 2763: 2759: 2754: 2752: 2746: 2743: 2739: 2735: 2726: 2710: 2705: 2698: 2693: 2686: 2681: 2674: 2669: 2662: 2657: 2655: 2651: 2650: 2649: 2647: 2643: 2639: 2633: 2631: 2627: 2623: 2619: 2615: 2611: 2606: 2602: 2599: 2596: 2592: 2588: 2584: 2579: 2577: 2573: 2569: 2565: 2559: 2549: 2547: 2543: 2539: 2535: 2531: 2527: 2522: 2516: 2509: 2504: 2500: 2497: 2493: 2488: 2483: 2481: 2476: 2468: 2463: 2454: 2452: 2451: 2446: 2441: 2439: 2429: 2425: 2417: 2408: 2406: 2402: 2401: 2395: 2387: 2384: 2380: 2376: 2372: 2368: 2364: 2354: 2351: 2347: 2342: 2339: 2335: 2331: 2327: 2326:ascorbic acid 2317: 2315: 2311: 2310:coumaric acid 2307: 2303: 2299: 2298:ascorbic acid 2295: 2290: 2286: 2285:Tartaric acid 2278: 2277:tartaric acid 2273: 2264: 2262: 2258: 2253: 2251: 2247: 2242: 2238: 2234: 2230: 2227:derived from 2226: 2225:carbohydrates 2218: 2214: 2209: 2200: 2198: 2194: 2190: 2180: 2177: 2175: 2171: 2167: 2163: 2159: 2158:tartaric acid 2155: 2151: 2147: 2141: 2139: 2135: 2131: 2127: 2123: 2122:organic acids 2119: 2115: 2111: 2107: 2103: 2099: 2098:aroma of wine 2095: 2090: 2088: 2084: 2075: 2066: 2064: 2060: 2056: 2052: 2048: 2044: 2022: 2017: 2014: 2007: 2002: 1995: 1990: 1989: 1985: 1981: 1977: 1976: 1975:Grenache Gris 1972: 1969: 1965: 1964: 1960: 1957: 1953: 1949: 1948: 1944: 1941: 1940: 1939:Pinot Meunier 1935: 1934: 1930: 1927: 1923: 1919: 1915: 1911: 1907: 1906: 1902: 1901: 1900: 1890: 1885: 1878: 1873: 1866: 1861: 1854: 1849: 1848: 1844: 1840: 1839: 1835: 1832: 1828: 1827: 1823: 1821: 1817: 1813: 1811: 1807: 1804: 1800: 1796: 1792: 1788: 1787: 1783: 1781: 1777: 1773: 1769: 1768: 1764: 1762: 1758: 1754: 1750: 1749: 1745: 1742: 1738: 1734: 1733:bianco comune 1732: 1728: 1725: 1721: 1720: 1716: 1715: 1714: 1712: 1700: 1695: 1688: 1683: 1676: 1671: 1664: 1659: 1658: 1654: 1650: 1646: 1642: 1641: 1640:Petite Arvine 1637: 1634: 1630: 1629: 1625: 1622: 1621: 1617: 1614: 1610: 1606: 1602: 1598: 1597: 1593: 1590: 1586: 1582: 1578: 1577:United States 1574: 1570: 1566: 1562: 1558: 1557: 1553: 1551: 1547: 1543: 1542:United States 1539: 1535: 1531: 1527: 1526: 1522: 1521: 1520: 1517: 1515: 1505: 1503: 1499: 1494: 1492: 1488: 1484: 1480: 1476: 1472: 1468: 1459: 1450: 1448: 1444: 1440: 1434: 1432: 1428: 1423: 1421: 1420: 1415: 1411: 1407: 1403: 1399: 1395: 1391: 1387: 1383: 1378: 1376: 1372: 1363: 1353: 1336: 1318: 1306: 1300: 1282: 1270: 1264: 1246: 1234: 1228: 1210: 1198: 1192: 1174: 1162: 1156: 1138: 1126: 1120: 1102: 1090: 1084: 1066: 1065:United States 1054: 1048: 1030: 1018: 1012: 994: 982: 976: 958: 946: 940: 922: 911: 910: 904: 903:World average 901: 900: 896: 889: 879: 877: 871: 869: 865: 861: 857: 852: 848: 843: 835: 830: 826: 824: 818: 816: 815: 810: 806: 802: 797: 789: 780: 778: 774: 770: 766: 760: 757: 752: 750: 746: 743:. Its use in 742: 738: 733: 729: 725: 721: 717: 709: 704: 700: 698: 694: 689: 687: 683: 679: 675: 671: 667: 662: 659: 655: 651: 647: 643: 642: 637: 633: 629: 622: 617: 608: 606: 602: 598: 594: 590: 586: 582: 578: 574: 570: 566: 561: 559: 555: 551: 547: 543: 542: 537: 533: 529: 525: 521: 517: 513: 508: 506: 502: 498: 495:(Wine of the 494: 490: 487:(wine of the 486: 485:vinum hunicum 481: 480: 475: 471: 467: 462: 460: 456: 451: 449: 445: 441: 437: 436: 431: 427: 423: 419: 412: 407: 398: 396: 392: 388: 384: 380: 376: 375:Bay of Naples 372: 368: 363: 361: 357: 352: 337:DUG.GA GEŠTIN 322: 318: 314: 306: 302: 298: 294: 290: 286: 282: 278: 267: 259: 255: 251: 247: 243: 239: 234: 225: 223: 219: 215: 211: 207: 206: 200: 198: 194: 190: 189: 184: 180: 176: 171: 169: 165: 161: 157: 153: 149: 145: 141: 138:, methods of 137: 132: 130: 126: 122: 118: 114: 110: 106: 102: 94: 90: 84:See varieties 83: 79: 75: 72: 69: 65: 61: 57: 52: 49: 46: 42: 35: 30: 22: 9556: 9413:Fermentation 9264: 9247:Wine tasting 8868:Muscat blanc 8838:Chenin blanc 8804: 8696: 8635:Ancient Rome 8484: 8475: 8463:. Retrieved 8459:the original 8438: 8434: 8424: 8410: 8396: 8381: 8366: 8351: 8336: 8325: 8317: 8301: 8296: 8280: 8275: 8260: 8238: 8221:Le sauvignon 8216: 8194: 8176: 8168: 8150: 8142: 8124: 8116: 8105: 8097: 8086: 8078: 8063: 8052: 8044: 8033: 8025: 8007: 8002: 7984: 7957: 7952: 7940: 7935: 7926: 7921: 7902: 7897: 7875: 7866: 7861: 7852: 7840: 7835: 7816: 7811: 7789: 7777: 7772: 7763: 7758: 7743: 7731: 7711: 7706: 7684: 7665: 7661: 7657: 7638: 7634: 7609:Guy de Forez 7608: 7604: 7600: 7581: 7577: 7573: 7558: 7536: 7514: 7496: 7488: 7484: 7466: 7458: 7454: 7436: 7398: 7378: 7373: 7361: 7349: 7344: 7333: 7329: 7313: 7293: 7288: 7268: 7263: 7254: 7249: 7234: 7229: 7210: 7187: 7182: 7163: 7158: 7143: 7138: 7130: 7125: 7107: 7092: 7077: 7072: 7042:. Retrieved 7028: 7023: 7016: 6996: 6964: 6945: 6919:. Retrieved 6917:. 2022-03-16 6914: 6905: 6890: 6885: 6870: 6865: 6850: 6845: 6830: 6825: 6810: 6805: 6786: 6781: 6769: 6737: 6732: 6720: 6715: 6700: 6675: 6671: 6665: 6651: 6629: 6614: 6599: 6587:. Retrieved 6582: 6573: 6561:. Retrieved 6557:the original 6552: 6543: 6528: 6514: 6499: 6487: 6482: 6474:, page 171, 6459: 6440: 6435: 6416: 6411: 6389: 6380: 6375: 6363: 6358: 6339: 6334: 6318: 6313: 6294: 6282: 6277: 6268: 6263: 6254: 6249: 6232: 6227: 6215: 6203: 6198: 6186: 6181: 6162: 6134: 6129: 6111: 6106: 6090: 6085: 6071: 6053: 6044: 6019: 5957: 5926: 5917: 5908: 5899: 5890: 5881: 5872: 5863: 5854: 5845: 5836: 5827: 5818: 5809: 5800: 5791: 5782: 5773: 5756:Hugh Johnson 5741:p. 269. 5737: 5728: 5719: 5710: 5701: 5692: 5683: 5674: 5665: 5656: 5638: 5626:Main Sources 5613: 5603: 5594: 5570: 5549: 5522: 5501: 5479: 5458: 5444: 5431:Bibliography 5379: 5366:antioxidants 5359: 5352: 5349: 5334: 5322:antioxidants 5315: 5307: 5299: 5291: 5286: 5282: 5274: 5268: 5253: 5248: 5246: 5229: 5220: 5219: 5214: 5213: 5204: 5202: 5187: 5184: 5179: 5168: 5163: 5156: 5141: 5138: 5129: 5124: 5116: 5104: 5095: 5078:Belle Époque 5039: 5032: 5016: 4998:Lunch of Ham 4997: 4961: 4942: 4906: 4888: 4872: 4680: 4663: 4625: 4618: 4603: 4591: 4539: 4535:late harvest 4520: 4496:Comté cheese 4484:sheep cheese 4438: 4430: 4418: 4414: 4405: 4394: 4319: 4307:etc.) as do 4287: 4263: 4257: 4205: 4199: 4195: 4188: 4184: 4177: 4170: 4163: 4149:craft method 4148: 4145:rural method 4144: 4137: 4133: 4126: 4122: 4118: 4107: 4100: 3887:A bottle of 3711:Passerillage 3703:Passerillage 3692: 3689: 3631:stellenbosch 3596:Loire Valley 3589: 3557: 3553: 3512:A flute for 3426: 3416: 3404: 3400: 3380: 3377: 3370: 3361: 3342: 3331: 3327: 3320: 3221: 3216: 3214: 3205: 3203: 3199: 3191:Wine tasting 3181: 3169: 3150: 3133: 3117: 3085:anthocyanins 3080: 3078: 3062: 3058: 3051: 3035: 3031: 3027:organoleptic 3023: 3020: 3008: 2985: 2981: 2977: 2952: 2937: 2928: 2900: 2896: 2878: 2864: 2862: 2824: 2801: 2796: 2784: 2782: 2755: 2747: 2731: 2634: 2608:In addition 2607: 2603: 2600: 2580: 2561: 2552:The settling 2541: 2537: 2529: 2525: 2518: 2508:wine presses 2484: 2472: 2466: 2448: 2442: 2434: 2422: 2398: 2396: 2393: 2360: 2343: 2323: 2302:fumaric acid 2292:quantities: 2282: 2254: 2222: 2186: 2178: 2169: 2165: 2142: 2112:, insoluble 2102:anthocyanins 2094:Pruinescence 2091: 2080: 2042: 2040: 1973: 1961: 1945: 1937: 1931: 1925: 1903: 1898: 1836: 1831:Rhône Valley 1824: 1808: 1784: 1765: 1757:South Africa 1753:Loire Valley 1748:Chenin blanc 1746: 1729: 1717: 1710: 1708: 1638: 1633:Pierre Galet 1626: 1618: 1594: 1589:South Africa 1573:Loire Valley 1554: 1550:South Africa 1523: 1518: 1511: 1495: 1464: 1435: 1424: 1417: 1402:Loire Valley 1379: 1368: 1170: 902: 887: 875: 872: 851:First Empire 839: 819: 812: 794: 761: 756:Dom Perignon 753: 732:Hugh Johnson 713: 690: 685: 663: 653: 639: 626:In 1453 the 625: 620: 562: 546:Loire Valley 539: 536:Muscadet AOC 509: 492: 484: 477: 463: 452: 433: 432:were making 415: 378: 364: 353: 347:), or sour ( 339:), honeyed ( 316: 300: 274: 245: 203: 201: 186: 183:passerillage 182: 178: 172: 133: 113:skin contact 100: 99: 89: 9591:Wine styles 9516:Wine bottle 9488:Other steps 9479:Wine cellar 9436:Süssreserve 9128:Wine cellar 9118:Wine bottle 9059:accessories 9057:Packaging, 9016:Tempranillo 8645:Noah's wine 8625:Phoenicians 8571:Viticulture 8390:(in French) 8375:(in French) 8360:(in French) 8345:(in French) 8330:(in French) 8269:(in French) 8254:(in French) 8232:(in French) 8210:(in French) 8188:(in French) 8162:(in French) 8136:(in French) 8110:(in French) 8091:(in French) 8072:(in French) 8057:(in French) 8038:(in French) 8019:(in French) 7996:(in French) 7970:(in French) 7946:(in French) 7915:(in French) 7891:(in French) 7846:(in French) 7829:(in French) 7805:(in French) 7783:(in French) 7752:(in French) 7737:(in French) 7717:(in French) 7700:(in French) 7678:(in French) 7651:(in French) 7641:champagne, 7639:Jean Forget 7621:(in French) 7594:(in French) 7567:(in French) 7552:(in French) 7530:(in French) 7508:(in French) 7478:(in French) 7448:(in French) 7415:(in French) 7384:(in French) 7355:(in French) 7338:(in French) 7307:(in French) 7282:(in French) 7243:(in French) 7223:(in French) 7196:(in French) 7176:(in French) 7152:(in French) 7119:(in French) 7101:(in French) 7086:(in French) 7066:(in French) 7009:(in French) 6973:(in French) 6958:(in French) 6899:(in French) 6879:(in French) 6859:(in French) 6839:(in French) 6819:(in French) 6799:(in French) 6775:(in French) 6751:(in French) 6726:(in French) 6709:(in French) 6645:(in French) 6623:(in French) 6608:(in French) 6537:(in French) 6508:(in French) 6493:(in French) 6476:(in French) 6453:(in French) 6429:(in French) 6405:(in French) 6369:(in French) 6352:(in German) 6288:(in French) 6209:(in French) 6192:(in French) 6175:(in French) 6146:(in French) 6123:(in French) 6100:(in French) 6057:p. 234 6048:p. 143 5942:p. 397 5930:p. 450 5921:p. 396 5912:p. 395 5903:p. 339 5894:p. 335 5885:p. 331 5876:p. 210 5867:p. 264 5858:p. 235 5849:p. 232 5840:p. 173 5831:p. 171 5795:p. 113 5766:, 464 pages 5678:p. 238 5669:p. 220 5649:, 320 pages 5587:(in French) 5576:"Wine muté" 5555:Assyriology 5368:, although 5330:polyphenols 5326:Montpellier 5209:Jean Dréjac 5142:During the 4891:still lifes 4580:Yellow wine 4554:Yellow wine 4500:yellow wine 4464:Washed-rind 4456:goat cheese 4359:Bottles of 4154:Gaillac AOC 4127:liqueur de 3875:in Slovakia 3794:B grapevine 3752:Monbazillac 3673:New Zealand 3635:savennières 3497:A flute of 3461:amontillado 3334:yellow wine 3323:wine aromas 3184:wine bottle 3137:Vin de Pays 3129:polyphenols 3097:Sauvignon B 3081:Rosissement 2987:Tannic acid 2970:Deposit of 2920:chardonnays 2829:polyphenols 2770:lactic acid 2587:precipitate 2506:Battery of 2294:citric acid 2223:Sugars are 2193:grape juice 2059:astringency 2051:polyphenols 1924:(in German 1711:Appellation 1649:Switzerland 1609:Switzerland 1585:New Zealand 1471:metamorphic 1380:In Europe, 1191:Netherlands 1173:Switzerland 957:New Zealand 876:lactic bite 868:Lake Geneva 864:Switzerland 769:Guinguettes 706:Cellars of 641:Reconquista 516:La Rochelle 474:Charlemagne 401:Middle Ages 383:mulled wine 367:Roman times 360:Hippocrates 349:GEŠTIN EMSA 293:Mesopotamia 252:in rock at 67:Ingredients 9395:Maceration 9385:Wine press 9375:Destemming 9326:Winemaking 9232:Wine fraud 9227:Wine fault 9212:Oenophilia 9148:Wine label 9143:Wine glass 9108:Port tongs 9006:Sangiovese 9001:Pinot noir 8961:Douce noir 8888:Rkatsiteli 8833:Chardonnay 8823:Catarratto 8797:by acreage 8771:Biodynamic 8734:Aromatized 8523:winemaking 8507:White wine 8185:225308297X 8016:2012364616 7993:2754009612 7519:Chardonnay 6921:2022-05-12 6747:0543934454 6472:286985188X 6064:References 6026:– ENSAM – 6022:, ENTAV – 6005:p. 55 5993:p. 52 5786:p. 62 5777:p. 46 5523:Traits of 5341:asthmatics 5271:Boris Vian 5221:I am Drunk 5130:bon vivant 4982:Still life 4795:Nutrition 4781:Osso bucco 4694:Baeckeoffe 4676:Pot-au-feu 4648:coq au vin 4632:baeckeoffe 4448:chardonnay 4389:Ageing of 4309:white port 4279:are three 4275:, and the 3891:, a great 3684:See also: 3654:Washington 3585:Chardonnay 3427:INAO glass 3383:grand crus 3349:Chardonnay 3280:Chardonnay 3246:Chardonnay 3210:maceration 3177:bag-in-box 3157:Kieselguhr 3153:filtration 3089:polyphenol 2885:Bag-In-Box 2817:Tyrosinase 2762:malic acid 2626:flocculate 2521:wine press 2515:Wine Press 2487:maceration 2400:Teinturier 2390:Winemaking 2289:Malic acid 2203:The sugars 2154:malic acid 1954:region of 1947:Pinot gris 1933:Pinot noir 1731:Catarratto 1569:South-West 1525:Chardonnay 1400:, and the 1386:Luxembourg 1346:Production 975:Luxembourg 842:phylloxera 801:Talleyrand 611:Modern era 585:Monemvasia 550:South-west 371:patricians 341:LÀL GEŠTIN 250:bas-relief 164:Pinot noir 148:Chardonnay 140:winemaking 101:White wine 27:White wine 9347:Noble rot 9237:Winemaker 9217:Sommelier 9153:Wine rack 9133:Wine cork 9123:Wine cave 9113:Screw cap 9083:Corkscrew 9048:New World 9043:Old World 9021:Zinfandel 8996:Mourvèdre 8903:Trebbiano 8843:Colombard 8744:Noble rot 8724:Fortified 8702:Sparkling 8669:New World 8465:18 August 7541:Sauvignon 7044:1 January 6954:0151-0282 6589:19 August 6563:19 August 5510:0151-0282 5382:Heidsieck 5355:cirrhosis 5283:Champagne 5249:Sauvignon 5193:Sauternes 5120:champagne 4640:osso buco 4621:marinades 4516:noble rot 4508:Roquefort 4480:Trebbiano 4468:Maroilles 4466:cheeses ( 4434:foie gras 4303:Catalan, 4301:Moscatell 4264:mistelles 4103:champagne 4092:Australia 3889:Sauternes 3788:Noble rot 3740:Sauternes 3736:Aquitaine 3719:noble rot 3652:vines in 3610:Glass of 3565:Sauvignon 3387:Sauternes 3357:Rieslings 3353:sauvignon 3292:Glass of 3173:Tetra Pak 3161:membranes 3111:Use of SO 3074:varieties 3065:bentonite 3042:potassium 2999:Isinglass 2948:champagne 2940:varietals 2924:champagne 2918:and many 2905:reductase 2897:Bâtonnage 2893:autolysis 2857:vin jaune 2845:Sauternes 2825:gray mold 2642:Colombard 2618:Bentonite 2534:olfactory 2490:ratio of 2447:(for the 2445:noble rot 2381:can form 2375:Magnesium 2371:Potassium 2257:arabinose 2195:from the 2162:Champagne 2110:cellulose 2047:potassium 2037:The stalk 2013:champagne 1810:Trebbiano 1799:noble rot 1761:noble rot 1581:Australia 1546:Australia 1514:varieties 1512:Numerous 1467:limestone 1410:Catalonia 1398:Champagne 1101:Argentina 921:Australia 809:Champagne 796:Champagne 745:Sauternes 720:noble rot 678:Argentina 593:Crusaders 440:Languedoc 281:Epigraphy 271:Antiquity 242:Warpalawa 188:noble rot 168:champagne 136:varieties 109:fermented 74:fermented 62:5.5–20.5% 9585:Category 9362:Pressing 9284:Glossary 9200:Industry 9093:Jug wine 9088:Decanter 9078:Box wine 8976:Isabella 8971:Grenache 8951:Carignan 8898:Sémillon 8883:Riesling 8878:Palomino 8621:Ancient 8604:Vineyard 8599:Veraison 8584:Oenology 8455:83958336 8441:(1–14). 8306:Archived 8285:Archived 8246:Archived 8224:Archived 8202:Archived 7962:Archived 7907:Archived 7883:Archived 7821:Archived 7797:Archived 7692:Archived 7544:Archived 7522:Archived 7407:Archived 7299:Archived 7274:Archived 7239:Archived 7215:Archived 7192:Archived 7168:Archived 7148:Archived 7133:, p. 19. 7131:op. cit. 7129:Sopexa, 7115:Archived 7082:Archived 7062:Settling 6895:Archived 6875:Archived 6855:Archived 6835:Archived 6815:Archived 6791:Archived 6692:10563950 6637:Archived 6445:Archived 6421:Archived 6397:Archived 6344:Archived 6323:Archived 6302:Archived 6167:Archived 5579:Archived 5563:Akkadian 5559:Sumerian 5525:Oenology 5457:Sopexa, 5388:See also 5370:red wine 5296:Proverbs 5152:Casanova 5148:Voltaire 4873:Source: 4828:Protein 4812:~ 86.86 4672:Flounder 4668:monkfish 4664:pôchouse 4595:verjuice 4531:Jurançon 4498:and the 4488:Manchego 4472:Époisses 4440:Gourmets 4325:sherries 4239:, 1888, 4044:Thailand 4015:170-200 3999:180-210 3983:190-220 3967:400-430 3951:480-510 3858:ice wine 3843:Slovakia 3824:Slovenia 3792:Riesling 3650:Riesling 3577:Burgundy 3573:Semillon 3569:varietal 3567:B grape 3250:Traminer 3239:Muscadet 3232:Bordeaux 3228:varietal 3206:flavones 3105:Grenache 3101:Viognier 2934:Blending 2916:Burgundy 2912:Muscadet 2908:sulphite 2881:bottling 2875:Maturing 2869:Maturing 2778:varietal 2654:Muscadet 2576:colloids 2564:settling 2540:and the 2492:Colloids 2465:A small 2346:thiamine 2320:Vitamins 2241:fructose 2197:pressing 2183:The wort 2170:rebêches 2134:tartaric 2118:proteins 2106:macerate 2063:pressing 1980:Grenache 1922:Traminer 1918:mutation 1843:Grenache 1826:Viognier 1820:armagnac 1795:Bergerac 1786:Sémillon 1767:Maccabeu 1596:Riesling 1571:and the 1563:and the 1530:Burgundy 1491:Slovakia 1431:ice wine 1317:Portugal 765:Cabarets 589:Malvasia 569:Crusades 556:and the 548:and the 524:Charente 512:Bordeaux 505:Sylvaner 501:Riesling 468:and the 444:Provence 430:Saracens 321:Akkadian 313:Sumerian 285:Anatolia 246:Tarhunta 214:red wine 205:apéritif 156:Riesling 111:without 107:that is 81:Variants 9546:Terroir 9504:Related 9352:Vintage 9334:Harvest 9279:Outline 9103:Muselet 9065:storage 8956:Cinsaut 8931:Barbera 8858:Macabeo 8818:Aligoté 8776:Organic 8766:Natural 8719:Dessert 8664:Georgia 8614:History 8594:Terroir 8589:Species 7322:Qingdao 6028:ONIVINS 5199:In song 4867:~ 0.96 4861:Sugars 4856:~ 2.60 4834:~ 0.07 4817:Energy 4636:risotto 4628:cabbage 4599:vinegar 4502:of the 4476:Munster 4376:marsala 4313:Madeira 4209:Muselet 4134:dégorgé 4060:Ukraine 4031:85-110 3964:Germany 3932:Country 3927:(2003) 3760:Germany 3748:Loupiac 3612:Chablis 3592:Chenins 3421:of the 3410:of the 3309:Madeira 3072:. Some 2995:gelatin 2865:élevage 2821:laccase 2768:, into 2622:Gelatin 2614:Finings 2595:pectins 2591:enzymes 2494:(large 2379:calcium 2338:enzymes 2237:glucose 2233:sucrose 2213:sucrose 2166:tailles 2055:tannins 1926:gewürzt 1910:lychees 1741:Madeira 1737:Marsala 1724:sultana 1653:variety 1601:Germany 1540:to the 1479:Moselle 1473:rocks ( 1449:etc.). 1447:marsala 1443:madeira 1416:called 1375:acidity 1371:tannins 1263:Denmark 1227:Belgium 1083:Germany 1047:Ireland 1029:Austria 993:Finland 894:Country 834:Moselle 775:or the 724:Hungary 686:acachul 674:Bolivia 668:, then 636:Spanish 563:In the 558:Garonne 520:Garonne 426:Vikings 395:Legions 387:Madeira 343:) new ( 303:in the 297:Hattusa 289:Armenia 238:Hittite 228:History 218:acidity 210:dessert 9511:Winery 9474:Solera 9098:Kvevri 8986:Merlot 8981:Malbec 8781:Kosher 8757:Other 8712:Orange 8685:Styles 8652:France 8453: 8183: 8157: 8131: 8014: 7991: 7672: 7645: 7615: 7588: 7503: 7499:2000, 7473: 7469:2002, 7443: 7035: 7003: 6952: 6745: 6690: 6533:Muscat 6470: 6240: 6141: 6118: 6034: 5964: 5762: 5645: 5533: 5508: 5486: 5465: 5318:tannin 5101:comics 5035:, 1894 5019:, 1888 5000:, 1735 4945:, 1658 4880:In art 4806:Water 4670:stew, 4652:rabbit 4527:Muscat 4444:cheese 4395:solera 4391:Sherry 4311:, and 4271:, the 4129:tirage 4095:40-52 4090: 4079:40-54 4076:Poland 4074: 4063:50-70 4058: 4047:70-80 4042: 4026: 4012:Russia 4010: 3994: 3978: 3962: 3948:France 3946: 3925: 3808:Málaga 3756:Alsace 3744:Barsac 3728:Tokaji 3627:chenin 3459:sherry 3408:Breast 3373:tannic 3351:B and 3338:sherry 3317:Aromas 3294:Tokaji 3266:Sherry 3196:Colour 2991:casein 2855:Aging 2797:mutage 2785:Mutage 2742:esters 2646:thiols 2610:enzyme 2496:pectin 2467:shaker 2438:winery 2373:, and 2367:Sodium 2261:xylose 2231:. The 2176:wine. 2132:, and 2126:citric 2120:, and 2114:pectin 2049:) and 1952:Venice 1882:Chenin 1816:cognac 1645:Valais 1628:Muscat 1605:Alsace 1587:, and 1561:France 1548:, and 1538:France 1475:Alsace 1439:muscat 1390:Alsace 1335:France 1332: 1314: 1296: 1285:25.1% 1281:Norway 1278: 1260: 1242: 1231:28.4% 1224: 1209:Russia 1206: 1188: 1159:35.1% 1155:Canada 1152: 1137:Sweden 1134: 1116: 1098: 1087:39.8% 1080: 1062: 1044: 1033:46,9% 1026: 1008: 990: 972: 954: 936: 918: 907:40.6% 730:wine. 728:Tokaji 716:sherry 680:, and 666:Mexico 650:sherry 597:Muscat 591:. The 581:Greece 573:Venice 532:Nantes 528:cognac 497:Franks 470:Danube 379:aminum 329:GEŠTIN 317:karânu 315:, and 309:GEŠTIN 301:wiyana 258:Turkey 179:Mutage 129:grapes 117:colour 115:. The 58: 21:Baijiu 9461:Aging 9011:Syrah 8966:Gamay 8936:Bobal 8848:Glera 8813:Airén 8805:White 8761:Table 8749:Straw 8739:Fruit 8697:White 8640:China 8519:Wines 8451:S2CID 8034:Métro 7666:Deutz 7497:Macle 7296:(2/2) 7271:(1/2) 7027:[ 5541:Notes 5376:Price 5134:Anjou 4845:0.00 4823:~ 82 4820:kcal 4798:Unit 4660:tripe 4656:diots 4533:or a 4329:ports 3996:Italy 3980:Spain 3873:Tokay 3839:Tokay 3790:on a 3671:from 3545:Types 3367:Taste 3345:flint 3242:Melon 3237:or a 3163:, or 3107:B... 2997:, or 2738:steel 2734:epoxy 2638:thiol 2383:salts 2130:malic 2083:seeds 2043:rafle 1956:Italy 1719:Airén 1487:Tokaj 1483:Anjou 1299:Chile 1245:Spain 1119:Italy 777:Marne 773:Seine 741:Rhine 708:Tokaj 697:Baden 682:Chile 630:took 605:Spain 577:Genoa 554:Loire 466:Rhine 448:Douro 435:Ghazw 391:Rhine 345:GIBIL 254:Ivriz 240:King 222:aroma 103:is a 9063:and 8792:Top 8707:Rosé 8563:Wine 8521:and 8467:2013 8181:ISBN 8155:ISBN 8129:ISBN 8012:ISBN 7989:ISBN 7670:ISBN 7643:ISBN 7613:ISBN 7586:ISBN 7501:ISBN 7471:ISBN 7441:ISBN 7112:PVPP 7046:2011 7033:ISBN 7001:ISBN 6950:ISSN 6743:ISBN 6688:PMID 6591:2012 6565:2012 6468:ISBN 6238:ISBN 6139:ISBN 6116:ISBN 6096:CNRS 6032:ISBN 6024:INRA 5962:ISBN 5760:ISBN 5643:ISBN 5618:–6°C 5531:ISBN 5506:ISSN 5484:ISBN 5463:ISBN 5335:The 5159:mead 5150:and 4658:and 4504:Jura 4490:and 4318:The 4286:The 4262:The 4198:: a 4194:the 4183:the 4176:the 4169:the 4162:the 4156:and 4143:the 4117:the 3758:and 3714:wine 3561:must 3499:cava 3423:INAO 3230:: A 3217:gold 3182:The 3093:PVPP 3070:whey 2972:lees 2889:lees 2751:lees 2630:PVPP 2583:must 2572:lees 2568:wort 2562:The 2546:lees 2480:must 2475:wort 2405:wort 2363:wort 2361:The 2350:must 2330:must 2314:must 2259:and 2239:and 2189:wort 2156:and 2146:wort 2116:and 1936:and 1914:Alps 1772:Cava 1739:and 1419:Cava 1394:Jura 1339:21% 1321:25% 1303:25% 1267:27% 1249:28% 1213:30% 1195:30% 1177:31% 1141:36% 1123:37% 1105:39% 1069:40% 1051:44% 1015:47% 997:50% 979:53% 961:56% 943:60% 925:60% 691:The 670:Peru 654:sack 603:and 575:and 567:the 538:and 514:and 503:and 489:Huns 459:Mass 422:beer 287:and 277:Iran 248:. A 236:The 175:wort 160:wort 154:and 125:pulp 105:wine 48:Wine 44:Type 9469:Oak 8918:Red 8729:Ice 8692:Red 8443:doi 6680:doi 5207:by 4642:or 4634:or 4619:In 4450:or 4393:in 4281:AOC 4187:or 4147:or 3841:in 3734:of 3629:(a 3385:of 3359:B. 3336:or 3248:or 2950:). 2883:or 2867:or 2811:(CO 2791:(SO 2174:AOC 1920:of 1818:or 1647:in 1493:). 365:In 354:In 351:). 319:in 311:in 256:in 127:of 9587:: 8483:. 8449:. 8439:19 8437:. 8433:. 8324:, 8175:, 8149:, 8123:, 8104:, 8085:, 8051:, 8032:, 7976:^ 7723:^ 7676:, 7649:, 7627:^ 7619:, 7592:, 7421:^ 7390:^ 7202:^ 7054:^ 6979:^ 6930:^ 6913:. 6757:^ 6686:. 6676:47 6674:. 6581:. 6551:. 6152:^ 5998:^ 5986:^ 5974:^ 5935:^ 5608:-1 5332:. 5289:: 5277:. 5177:. 5146:, 5122:. 5109:. 5015:, 4980:, 4960:, 4941:, 4864:g 4853:g 4842:g 4831:g 4809:g 4678:. 4650:, 4630:, 4608:, 4525:, 4474:, 4470:, 4347:Rs 4295:, 3762:: 3750:, 3746:, 3742:, 3730:, 3598:. 3583:. 3325:. 3167:. 3122:, 3118:SO 3103:, 3099:, 3001:. 2993:, 2926:. 2871:. 2648:. 2616:. 2369:, 2308:, 2304:, 2296:, 2252:. 2128:, 2124:: 2065:. 1607:, 1603:, 1583:, 1579:, 1544:, 1481:, 1477:, 1445:, 1441:, 1396:, 1392:, 897:% 676:, 672:, 560:. 442:, 325:SA 307:, 220:, 191:. 170:. 150:, 9318:e 9311:t 9304:v 9061:, 8555:e 8548:t 8541:v 8469:. 8445:: 8418:. 8404:. 7401:2 7048:. 7011:. 6924:. 6694:. 6682:: 6659:. 6593:. 6567:. 6522:. 5589:. 4331:. 4315:. 4291:( 4111:2 3766:. 3738:( 3717:" 3709:" 3701:" 3389:( 3311:) 3268:) 3120:2 3113:2 2847:) 2813:2 2793:2 2636:" 2219:) 1743:. 1437:( 327:5 23:.

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Index