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the top plate in place and lower it until juice flowed from the wooden slats. As the juice flow decreased, the plate was ratcheted down again. This process continued until the press operator determined that the quality of the pressed juice or wine was below standard, or all liquids had been pressed. Since the early 1990s, modern mechanical basket presses have been revived through higher-end producers seeking to replicate the gentle pressing of the historical basket presses. Because basket presses have a relatively compact design, the press cake offers a relatively longer pathway for the juice to travel before leaving the press. It is believed by advocates of basket presses that this relatively long pathway through the grape or pomace cake serves as a filter to solids that would otherwise affect the quality of the press juice.
594:. Mechanical harvesters have the advantage of being able to cover a large area of vineyard land in a relatively short period of time, and with a minimum investment of manpower per harvested ton. A disadvantage of mechanical harvesting is the indiscriminate inclusion of foreign non-grape material in the product, especially leaf stems and leaves, but also, depending on the trellis system and grapevine canopy management, may include moldy grapes, canes, metal debris, rocks and even small animals and bird nests. Some winemakers remove leaves and loose debris from the grapevine before mechanical harvesting to avoid such material being included in the harvested fruit. In the United States mechanical harvesting is seldom used for premium winemaking because of the indiscriminate picking and increased
676:
sometimes crushed by trampling them barefoot or by the use of inexpensive small scale crushers. These can also destem at the same time. However, in larger wineries, a mechanical crusher/destemmer is used. The decision about destemming is different for red and white wine making. Generally when making white wine the fruit is only crushed, the stems are then placed in the press with the berries. The presence of stems in the mix facilitates pressing by allowing juice to flow past flattened skins. These accumulate at the edge of the press. For red winemaking, stems of the grapes are usually removed before fermentation since the stems have a relatively high tannin content; in addition to tannin they can also give the wine a vegetal aroma (due to extraction of
478:
547:
1072:
925:) in wine. These tartrate crystals look like grains of clear sand, and are also known as "wine crystals" or "wine diamonds". They are formed by the union of tartaric acid and potassium, and may appear to be in the wine, though they are not. During the cold stabilizing process after fermentation, the temperature of the wine is dropped to close to freezing for 1â2 weeks. This will cause the crystals to separate from the wine and stick to the sides of the holding vessel. When the wine is drained from the vessels, the tartrates are left behind. They may also form in wine bottles that have been stored under very cold conditions.
602:
684:). On occasion, the winemaker may decide to leave them in if the grapes themselves contain less tannin than desired. This is more acceptable if the stems have 'ripened' and started to turn brown. If increased skin extraction is desired, a winemaker might choose to crush the grapes after destemming. Removal of stems first means no stem tannin can be extracted. In these cases the grapes pass between two rollers which squeeze the grapes enough to separate the skin and pulp, but not so much as to cause excessive shearing or tearing of the skin tissues. In some cases, notably with "delicate" red varietals such as
1789:
1705:
1447:
655:
821:
vinification. Typically this free-run juice is of a higher quality than the press juice. Pressed juice is typically lesser in quality due to the release and increase of total phenolic compounds, as well as browning index and the C6-alcohol levels. These compounds are responsible for the herb-like taste perceived in wine with pressed grapes. However, most wineries do use presses in order to increase their production (gallons) per ton, as pressed juice can represent between 15%-30% of the total juice volume from the grape.
1099:(France). °Bx is usually measured with a refractometer while the other methods use a hydrometer which measures specific gravity. Generally, hydrometers are a cheaper alternative. In the French BaumĂ© (Be° or Bé° for short) one Be° corresponds approximately to one percent alcohol. One Be° is equal to 1.8 °Bx, that is 1.8 grams of sugar per one hundred grams. Therefore, to achieve one percent alcohol the winemaker adds sugar at a rate of 1.8 grams per 100 ml (18 grams per liter) â a practice known as
1344:
489:
2158:
4257:
3965:
380:) to over twenty years for wine of good structure with high levels of acid, tannin or sugar. However, only about 10% of all red and 5% of white wine will taste better after five years than it will after just one year. Depending on the quality of grape and the target wine style, some of these steps may be combined or omitted to achieve the particular goals of the winemaker. Many wines of comparable quality are produced using similar but distinctly different approaches to their production.
700:
1621:
3159:
767:. The temperature during the fermentation affects both the taste of the end product, as well as the speed of the fermentation. For red wines, the temperature is typically 22 to 25 °C, and for white wines 15 to 18 °C. For every gram of sugar that is converted, about half a gram of alcohol is produced, so to achieve a 12% alcohol concentration, the must should contain about 24% sugars. The sugar percentage of the must is calculated from the measured density, the
270:
1747:
1296:, bacterial spoilage and help protect against the damaging effects of oxygen. Additions of up to 100 mg per liter (of sulfur dioxide) can be added, but the available or free sulfur dioxide should be measured by the aspiration method and adjusted to 30 mg per liter. Available sulfur dioxide should be maintained at this level until bottling. For rose wines smaller additions should be made and the available level should be no more than 30 mg per liter.
395:(sparkling wine that is fermented in the style of champagne but is not from the Champagne region of France), an additional, "secondary" fermentation takes place inside the bottle, dissolving trapped carbon dioxide in the wine and creating the characteristic bubbles. Bottles then spend 6 months on a riddling rack before being disgorged to remove any sediment that has accrued. An expedited technique using sealed tanks to contain carbon dioxide is known as the bulk
4819:
1068:; this last test is limited to white wines. These tests may be performed throughout the making of the wine as well as prior to bottling. In response to the results of these tests, a winemaker can decide on appropriate remedial action, for example the addition of more sulfur dioxide. Sensory tests will also be performed and again in response to these a winemaker may take remedial action such as the addition of a protein to soften the taste of the wine.
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934:
1915:
663:
850:
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1087:(TDS). Because sugar is the dominant compound in grape juice, these units are effectively a measure of sugar level. The level of sugar in the grapes determines the final alcohol content of the wine as well as indirect index of grape maturity. °Bx is measured in grams per hundred grams of solution, so 20 °Bx means that 100 grams of juice contains 20 g of dissolved compounds. There are other common measures of sugar content of grapes,
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1537:
624:
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1579:
3173:
756:
1016:
Malolactic fermentation usually results in a reduction in the amount of total acidity of the wine. This is because malic acid has two acid radicals (-COOH) while lactic acid has only one. However, the pH should be monitored and not allowed to rise above a pH of 3.55 for whites or a pH of 3.80 for reds. pH can be reduced roughly at a rate of 0.1 units per 1 gram/litre of tartaric acid addition.
752:
main problems with the use of wild ferments is the failure for the fermentation to go to completion, that is some sugar remains unfermented. This can make the wine sweet when a dry wine is desired. Frequently wild ferments lead to the production of unpleasant acetic acid (vinegar) production as a by product.
1023:
by the bacteria. Most red wines go through complete malolactic fermentation, both to lessen the acid of the wine and to remove the possibility that malolactic fermentation will occur in the bottle. White wines vary in the use of malolactic fermentation during their making. Lighter aromatic wines such
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With red wines, the must is pressed after primary fermentation, which separates the skins and other solid matter from the liquid. With white wine, the liquid is separated from the must before fermentation . With rose, the skins may be kept in contact for a shorter period to give color to the wine, in
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Crushing is the process when gently squeezing the berries and breaking the skins to start to liberate the contents of the berries. Destemming is the process of removing the grapes from the rachis (the stem which holds the grapes). In traditional and smaller-scale wine making, the harvested grapes are
1304:
10 lb/cu in)) should be used to avoid bleaching red pigments and the maintenance level should be about 20 mg/L. Furthermore, small additions (say 20 mg per liter) may be made to red wine after alcoholic ferment and before malolactic ferment to overcome minor oxidation and prevent
980:
vessels with a volume of several cubic meters, oak barrels or glass demijohns (also referred to as carboys), depending on the goals of the winemakers. Unoaked wine is fermented in a barrel made of stainless steel or other material having no influence on the final taste of the wine. Depending on the
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made of wood and operated manually. Basket presses are composed of a cylinder of wooden slats on top of a fixed plate, with a moveable plate that can be forced downward (usually by a central ratcheting threaded screw). The press operator would load the grapes or pomace into the wooden cylinder, put
786:
Similar to chaptalization is amelioration. While chaptalization aims to raise final alcohol percentage through the addition of sugar, amelioration aims to raise the alcohol percentage and dilute the acidity levels through the addition of water and sugar into the grape must. This wine adjustment was
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on the grapes, often visible as a powdery appearance of the grapes. The primary, or alcoholic fermentation can be done with this natural yeast, but since this can give unpredictable results depending on the exact types of yeast that are present, cultured yeast is often added to the must. One of the
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to 2.0 Bar. Sometimes winemakers choose pressures which separate the streams of pressed juice, called making "press cuts." As the pressure increases the amount of tannin extracted from the skins into the juice increases, often rendering the pressed juice excessively tannic or harsh. Because of the
820:
is the act of applying pressure to grapes or pomace in order to separate juice or wine from grapes and grape skins. Pressing is not always a necessary act in winemaking; if grapes are crushed there is a considerable amount of juice immediately liberated (called free-run juice) that can be used for
724:
An alternative method to maceration is hot press or thermovinification. In this practice, winemakers heat up the grapes to extract the juice rather than pressing using a pressure method. The temperature and time ranges depending on the grape variety and preferences of the winemaker. In addition to
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In the making of red wine, sulfur dioxide may be used at high levels (100 mg per liter) prior to ferment to assist in color stabilization. Otherwise, it is used at the end of malolactic ferment and performs the same functions as in white wine. However, small additions (say, 20 milligrams per
1143:
may deter acetic acid producing yeast. A relatively new method for removal of volatile acidity from a wine is reverse osmosis. Blending may also help â a wine with high V.A. can be filtered (to remove the microbe responsible) and blended with a low V.A. wine, so that the acetic acid level is
1130:
can also be found. Usually the test checks for these acids in a cash still, but there are other methods available such as HPLC, gas chromatography and enzymatic methods. The amount of volatile acidity found in sound grapes is negligible, because it is a by-product of microbial metabolism. Because
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Malolactic fermentation can improve the taste of wine that has high levels of malic acid, because malic acid, in higher concentration, generally causes an unpleasant harsh and bitter taste sensation, whereas lactic acid is more gentle and less sour. Lactic acid is an acid found in dairy products.
1414:
1308/2013 - Establishing a common organisation of the markets in agricultural products and repealing
Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No 1234/2007 - to appoint one or more "competent national authorities" responsible for ensuring compliance with EU
1339:
Filtration in winemaking is used to accomplish two objectives, clarification and microbial stabilization. In clarification, large particles that affect the visual appearance of the wine are removed. In microbial stabilization, organisms that affect the stability of the wine are removed therefore
1291:
Sulfur dioxide has two primary actions, firstly it is an anti microbial agent and secondly an anti oxidant. In the making of white wine it can be added prior to fermentation and immediately after alcoholic fermentation is complete. If added after alcoholic fermentation it will have the effect of
500:
The quality of the grapes determines the quality of the wine more than any other factor. Grape quality is affected by variety as well as weather during the growing season, soil minerals and acidity, time of harvest, and pruning method. The combination of these effects is often referred to as the
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fungus to dehydrate the grapes or allowing the grapes to raisin either on the vine or on racks or straw mats. Often in these high sugar wines, the fermentation stops naturally as the high concentration of sugar and rising concentration of ethanol retard the yeast activity. Similarly in fortified
1169:
Different batches of wine can be mixed before bottling in order to achieve the desired taste. The winemaker can correct perceived inadequacies by mixing wines from different grapes and batches that were produced under different conditions. These adjustments can be as simple as adjusting acid or
728:
Most white wines are processed without destemming or crushing and are transferred from picking bins directly to the press. This is to avoid any extraction of tannin from either the skins or grapeseeds, as well as maintaining proper juice flow through a matrix of grape clusters rather than loose
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desired taste, it could be fermented mainly in stainless steel to be briefly put in oak, or have the complete fermentation done in stainless steel. Oak could be added as chips used with a non-wooden barrel instead of a fully wooden barrel. This process is mainly used in cheaper wine.
627:
Central component of a mechanical destemming. Paddles above the small circular slots rotate to remove the larger chunks of stems. Grapes are pulled off the stems and fall through the holes. Some small amount of stem particles are usually desired to be kept with the grapes for tannin
443:) is added to arrest the ferment and adjust the alcohol content when the desired sugar level has been reached. In other cases, the winemaker may choose to hold back some of the sweet grape juice and add it to the wine after the fermentation is done, a technique known in Germany as
415:
to remain. This can be done by chilling the wine and adding sulphur and other allowable additives to inhibit yeast activity, or sterile filtering the wine to remove all yeast and bacteria. In the case of sweet wines, initial sugar concentrations are increased by harvesting late
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berries. In some circumstances winemakers choose to crush white grapes for a short period of skin contact, usually for three to 24 hours. This serves to extract flavor and tannin from the skins (the tannin being extracted to encourage protein precipitation without excessive
616:. In the United States, some grapes are picked into one- or two-ton bins for transport back to the winery. Manual harvesting has the advantage of using knowledgeable labor to not only pick the ripe clusters but also to leave behind the clusters that are not ripe or contain
1024:
as
Riesling, generally do not go through malolactic fermentation. The fuller white wines, such as barrel-fermented chardonnay, are more commonly put through malolactic fermentation. Sometimes a partial fermentation, for example, somewhere less than 50% might be employed.
313:
To start primary fermentation, yeast may be added to the must for red wine, or may occur naturally as ambient yeast on the grapes (or in the air). For white wine, yeast may be added to the juice. During this fermentation, which often takes between one and two weeks, the
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level. This method has inaccuracies associated with red wine, inefficient condensers, and excessive aspiration rate, although the results are reproducible, having an accuracy with just a 2.5â5% error, which is sufficient to control the level of sulphur dioxide in wine.
3088:
Regulation (EU) No 1308/2013 of the
European Parliament and of the Council of 17 December 2013 establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No 922/72, (EEC) No 234/79, (EC) No 1037/2001 and (EC) No
305:
wines are either made from red grapes where the juice is allowed to stay in contact with the dark skins long enough to pick up a pinkish color (maceration or saignée), or (less commonly) by blending red wine with white wine. White and rosé wines extract little of the
744:
In the case of rosé wines, the fruit is crushed and the dark skins are left in contact with the juice just long enough to extract the color that the winemaker desires. The must is then pressed, and fermentation continues as if the winemaker was making a white wine.
824:
Presses act by positioning the grape skins or whole grape clusters between a rigid surface and a movable surface and slowly decrease the volume between the two surfaces. Modern presses dictate the duration and pressure at each press cycle, usually ramping from 0
1180:, reduce astringency and remove microscopic particles that could cloud the wines. The winemakers decide on which fining agents are used and these may vary from product to product and even batch to batch (usually depending on the grapes of that particular year).
741:). It also results in an increase in the pH of the juice which may be desirable for overly acidic grapes. This was a practice more common in the 1970s than today, though still practiced by some Sauvignon blanc and Chardonnay producers in California.
725:
extracting the juice, this method is sometimes referred to as pre-fermentation maceration as it extracts tannins and pigment from the skins. As a result this is applicable to red grape varieties that would otherwise undergo traditional maceration.
1011:
and carbon dioxide. This is carried out either as an intentional procedure in which specially cultivated strains of such bacteria are introduced into the maturing wine, or it can happen by chance if uncultivated lactic acid bacteria are present.
561:
is the picking of the grapes and in many ways the first step in wine production. Grapes are either harvested mechanically or by hand. The decision to harvest grapes is typically made by the winemaker and informed by the level of sugar (called
300:
which is made by pressing crushed grapes to extract a juice; the skins are removed and play no further role. Occasionally, white wine is made from red grapes. This is done by extracting their juice with minimal contact with the grapes' skins.
1443:, although there are many independent winemakers who make wine at home for their own pleasure or small commercial operation. Additionally, winemaking is still carried in traditional ways by families producing wine for their own consumption.
711:) and therefore contact between the juice and skins is essential for color extraction. Red wines are produced by destemming and crushing the grapes into a tank and leaving the skins in contact with the juice throughout the fermentation (
1356:
stabilization requires a filtration of at least 0.65 micrometers for yeast retention and 0.45 ÎŒm for bacteria retention. However, filtration at this level may lighten a wine's color and body. Microbial stabilization does not imply
1361:, i.e. eliminating (removing) or killing (deactivating) of all forms of life and other biological agents. It simply means that a significant amount of yeast and bacteria has been removed to a harmless level for the wine stability.
518:
from early
September until early November in the northern hemisphere, and mid February until early March in the southern hemisphere. In some cool areas in the southern hemisphere (such as in Tasmania), harvesting extends into May.
988:) have a capacity of 4.5â54 litres (0.99â11.88 imp gal; 1.2â14.3 US gal). The kind of vessel used depends on the amount of wine that is being made, the grapes being used, and the intentions of the winemaker.
1147:
Sulphur dioxide can be readily measured with relatively simple laboratory equipment. There are several methods available; a typical test involves acidification of a sample with phosphoric acid, distillation of the liberated
1351:
The process of clarification is concerned with the removal of particles; those larger than 5â10 millimetres (0.20â0.39 in) for coarse polishing, particles larger than 1â4 micrometers for clarifying or polishing.
337:
is pumped off into tanks and the skins are pressed to extract the remaining juice and wine. The press wine is blended with the free run wine at the winemaker's discretion. The wine is then kept warm and the remaining
670:
sits on top of a mechanical crusher-destemmer. Grape clusters are fed into the machine, where they are first crushed, then destemmed. Stems exit at the end, while juice, skins, seeds, and some debris exit the
582:
of the grapes. Other considerations include phenological ripeness, berry flavor, tannin development (seed color and taste). Overall disposition of the grapevine and weather forecasts are taken into account.
2836:
Selli, Serkan; Bagatar, Berfu; Sen, Kemal; Kelebek, HaĆim (2011). "Evaluation of
Differences in the Aroma Composition of Free-Run and Pressed Neutral Grape Juices Obtained from Emir (Vitis vinifera L.)".
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is present during malo-lactic fermentation. To avoid this, either the wine must be sterile bottled or contain enough sulfur dioxide to inhibit the growth of bacteria. Sterile bottling includes the use of
178:-making stretches over millennia. There is evidence that suggests that the earliest wine production took place in Georgia and Iran around 6000 to 5000 B.C. The science of wine and winemaking is known as
1083:
Brix (°Bx) is one measure of the soluble solids in the grape juice and represents not only the sugars but also includes many other soluble substances such as salts, acids and tannins, sometimes called
794:
Alcohol of more than 12% can be achieved by using yeast that can withstand high alcohol. Some yeasts can produce 18% alcohol in the wine however extra sugar is added to produce a high alcohol content.
1331:
Some winemakers practice natural wine making where no preservative is added. Once the wine is bottled and corked, the bottles are put into refrigeration with temperatures near 5 °C (41 °F).
1364:
Clarification of the wine can take place naturally by putting the wine into refrigeration at 35 °F (2 °C). The wine takes about a month to settle and it is clear. No chemicals are needed.
632:
Destemming is the process of separating stems from the grapes. Depending on the winemaking procedure, this process may be undertaken before crushing with the purpose of lowering the development of
1139:) will limit their growth. Rejecting moldy grapes also prevents possible problems associated with acetic acid bacteria. Use of sulfur dioxide and inoculation with a low-V.A. producing strain of
1391:
Wine bottle closure methods vary greatly considering taste, closure effectiveness, and aesthetic. These methods allow a minimal amount of air in the bottle while allowing the contents to age.
715:). It is possible to produce white (colorless) wines from red grapes by the fastidious pressing of uncrushed fruit. This minimizes contact between grape juice and skins (as in the making of
1187:. It is also the most commonly used agent to reduce the tannin content. Generally no gelatin remains in the wine because it reacts with the wine components, as it clarifies, and forms a
707:
Most red wines derive their color from grape skins (the exception being varieties or hybrids of non-vinifera vines which contain juice pigmented with the dark
Malvidin 3,5-diglucoside
3195:
469:) are a product that do not use grapes at all. Starting with water and ethanol, a number of additives are included, such as acids, amino acids, sugars, and organic compounds.
277:
There are five basic stages to the wine making process which begins with harvesting or picking. After the harvest, the grapes are taken into a winery and prepared for primary
866:
that case the must may be pressed as well. After a period in which the wine stands or ages, the wine is separated from the dead yeast and any solids that remained (called
598:
of the grape juice. In other countries (such as
Australia and New Zealand), mechanical harvesting of premium winegrapes is more common because of general labor shortages.
1156:
and peroxide react to form sulphuric acid, which is then titrated with NaOH to an end point with an indicator, and the volume of NaOH required is used to calculate the SO
965:
to prevent the appearance of (harmless) tartrate crystals after bottling. The result of these processes is that the originally cloudy wine becomes clear. The wine can be
896:
to the surface by carbon dioxide gases released in the fermentation process. This layer of skins and other solids is known as the cap. As the skins are the source of the
1416:
892:
tanks. To make certain types of wine, grapes are put through a crusher and then poured into open fermentation tanks. Once fermentation begins, the grape skins are
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or other defects. This can be an effective first line of defense to prevent inferior quality fruit from contaminating a lot or tank of wine.
4745:
508:
1388:, are becoming increasingly popular. The final step is adding a capsule to the top of the bottle which is then heated for a tight seal.
1376:
is added to help preserve the wine and prevent unwanted fermentation in the bottle. The wine bottles are then traditionally sealed with a
289:(pulp, including the juice) of red or black grapes and fermentation occurs together with the grape skins, which give the wine its color.
4853:
4683:
692:, all or part of the grapes might be left uncrushed (called "whole berry") to encourage the retention of fruity aromas through partial
6791:
4191:
909:
900:, the cap needs to be mixed through the liquid each day, or "punched", which traditionally is done by stomping through the vat.
4423:
1308:
Without the use of sulfur dioxide, wines can readily suffer bacterial spoilage no matter how hygienic the winemaking practice.
763:
During the primary fermentation, the yeast cells feed on the sugars in the must and multiply, producing carbon dioxide gas and
1194:
Besides gelatin, other fining agents for wine are often derived from animal products, such as micronized potassium caseinate (
4299:
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957:
from the grape are broken down and the remaining yeast cells and other fine particles from the grapes are allowed to settle.
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4013:
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111:
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or off-dry wines are made by arresting fermentation before all sugar has been converted into ethanol and allowing some
83:
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130:
17:
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2201:
2742:"Influence of Amelioration on the Major Acid Components of Must and Wines from Four French-Hybrid Grape Cultivars"
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and, using firm plastic or rubber rods, strike the fruiting zone of the grapevine to dislodge the grapes from the
90:
3250:
1183:
Gelatin has been used in winemaking for centuries and is recognized as a traditional method for wine fining, or
3564:
1019:
The use of lactic acid bacteria is the reason why some chardonnays can taste "buttery" due to the production of
4891:
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3731:
334:
68:
779:. If the sugar content of the grapes is too low to obtain the desired alcohol percentage, sugar can be added (
4776:
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984:
Amateur winemakers often use glass carboys in the production of their wine; these vessels (sometimes called
97:
4786:
4222:
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1358:
1131:
acetic acid bacteria require oxygen to grow, eliminating any air in wine containers as well as addition of
677:
403:, are fermented using force-carbonation â a faster process that involves using machinery to manually add CO
546:
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477:
64:
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tannin levels, to as complex as blending different varieties or vintages to achieve a consistent taste.
4555:
4142:
4109:
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2716:
1060:(V.A.) and percent alcohol. Additional tests include those for the crystallization of cream of tartar (
201:
Winemaking can be divided into two general categories: still wine production (without carbonation) and
79:
3101:
1315:, especially for sweet wines in bottle. However, one potential hazard is the metabolism of sorbate to
1106:
Volatile acidity test verifies if there is any steam distillable acids in the wine. Mainly present is
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949:, which takes three to six months, the fermentation continues very slowly. The wine is kept under an
202:
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2501:"Influence of climate on grape production and wine quality in the RĂas Baixas, north-western Spain"
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996:
798:
601:
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195:
57:
846:), pressed juice or wine tends to be lower in acidity with a higher pH than the free-run juice.
636:
and vegetal flavors in the resulting wine. Single berry harvesting, as is done with some German
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4991:
4781:
4635:
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3348:
2181:
1084:
5125:
2695:
2603:"Weather index-based insurance as a meteorological risk management alternative in viticulture"
2356:"Weather index-based insurance as a meteorological risk management alternative in viticulture"
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location of grape juice constituents in the berry (water and acid are found primarily in the
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to the wine. The wine must be settled or clarified and adjustments made prior to bottling.
171:
35:
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8:
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5018:
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459:
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278:
34:. For the chemical details on the conversion of sugars into ethanol by fermentation, see
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3549:
2516:
2422:
2243:
1454:
List of top 15 wine producing countries by volume. (Volume in thousands of hectoliters)
1450:
The world wine export 2020 shows the annual wine export production of various countries.
870:), and transferred to a new container where any additional fermentation may take place.
104:
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1319:
which is a potent and unpleasant by-product. The production of geraniol occurs only if
1249:
962:
937:
Stainless steel fermentation vessels and new oak barrels at the Three Choirs
Vineyard,
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373:
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2634:
2575:
2540:
2528:
2481:
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1184:
950:
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can also take place, during which specific strains of bacteria (lactobacter) convert
712:
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451:
417:
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6380:
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4603:
3882:
3809:
3672:
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3065:"What effect does wine bottle closure type have on perceptions of wine attributes?"
2907:
2846:
2753:
2665:
2624:
2614:
2567:
2520:
2473:
2426:
2377:
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1280:), normally added in one of the following forms: liquid sulfur dioxide, sodium or
6119:
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4058:
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3524:
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3430:
3310:
3190:
2779:
2462:"Climate, Grapevine Phenology, Wine Production, and Prices: Pauillac (1800â2009)"
2405:
Lobell, David B.; Cahill, Kimberly
Nicholas; Field, Christopher B. (2007-03-01).
2191:
1384:
such as less expensive synthetic corks and screw caps, which are less subject to
1377:
1343:
1076:
977:
938:
893:
885:
817:
738:
488:
436:
357:, softening the taste of the wine. Red wine is characteristically transferred to
175:
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2652:
Zara, Claudio (2010-01-01). Couderc, Jean-Pierre; Viviani, Jean-Laurent (eds.).
6434:
6267:
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4590:
4516:
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4030:
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3739:
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2407:"Historical effects of temperature and precipitation on California crop yields"
2206:
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1273:
1241:
1177:
1132:
1123:
1100:
1049:
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Whether the wine is aging in tanks or barrels, tests are run periodically in a
780:
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667:
535:
523:
412:
384:
339:
327:
4132:
2757:
2696:"Thermovinification for Improved Red Hybrid Wine Quality â Midwest Wine Press"
2669:
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2602:
2571:
2524:
2430:
2372:
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2532:
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1626:
1227:
1092:
1053:
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809:. This fermentation is often initiated by inoculation with desired bacteria.
783:). In commercial winemaking, chaptalization is subject to local regulations.
776:
633:
575:
567:
362:
361:
barrels to mature for a period of weeks or months; this practice imparts oak
307:
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2850:
2499:
Lorenzo, M. N.; Taboada, J. J.; Lorenzo, J. F.; Ramos, A. M. (2013-08-01).
1752:
1311:
Potassium sorbate is effective for the control of fungal growth, including
1269:
1173:
1119:
640:, avoids this step altogether with the grapes being individually selected.
294:
6591:
6566:
6414:
5140:
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147:
Wine grapes from the
Guadalupe Valley in Ensenada, Baja California, Mexico
6521:
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4261:
4212:
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3969:
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3712:
3477:
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3267:
2556:"Canadian Ice Wine Production: A Case for the Use of Weather Derivatives"
2196:
2163:
1320:
1127:
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sparkling wine, which is derived from Pinot noir, a red vinifera grape).
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term for the management of acidity and secondary pressing of grapes in
858:
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772:
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623:
466:
350:
290:
273:
Anatomy of a grape, showing the components extracted from each pressing
222:
210:
6207:
5928:
4831:
3514:
2460:
Chevet, Jean-Michel; Lecocq, SĂ©bastien; Visser, Michael (2011-05-01).
1230:. Although not common, finely ground eggshell is also sometimes used.
933:
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that require collection, treatment, and disposal or beneficial use.
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3425:
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3280:
2309:"Force-Carbonating Wine to Sparkle: Counter pressure bottle method"
1920:
1435:
is a person engaged in making wine. They are generally employed by
1395:
1316:
1223:
1188:
1020:
918:
831:
787:
commonly used in New York State's cooler wine regions, such as the
515:
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400:
282:
206:
179:
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1962:
1878:
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764:
658:
In ancient times, berries were crushed by foot in a barrel or pit
612:
Manual harvesting is the hand-picking of grape clusters from the
558:
503:
372:
The time from harvest to drinking can vary from a few months for
323:
281:; at this stage red wine making diverges from white wine making.
6399:
3403:
2280:
2278:
1256:
pads, paper filters and membrane filters (thin films of plastic
759:
A cap of grape skins forms on the surface of fermenting red wine
643:
302:
254:
214:
6746:
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6601:
6581:
6576:
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6247:
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3172:
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2004:
1542:
1436:
1195:
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455:
440:
366:
230:
217:
are the other main categories. Although most wine is made from
4277:
2895:
Determination by Aeration-Oxidation: A Comparison with Ripper"
853:
Antique wooden wine press in front of World Heritage vineyards
6481:
6287:
6237:
6192:
6182:
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6059:
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5868:
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5674:
5649:
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315:
297:
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250:
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During or after the alcoholic fermentation, a secondary, or
6394:
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5619:
5549:
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5496:
5431:
5371:
4974:
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4643:
4598:
3259:
3215:
3145:
Creating Wine: The Emergence of a World Industry, 1840â1914
3138:
The Makers of American Wine: A Record of Two Hundred Years.
1211:
1037:
843:
839:
286:
234:
226:
163:
2939:. Bureau of Alcohol, Tobacco, and Firearms. Archived from
2498:
961:
will also precipitate, a process which can be enhanced by
857:
Before the advent of modern winemaking, most presses were
526:, which includes nearly all varieties of European origin.
349:, a bacterial process which converts "crisp, green apple"
6621:
6227:
5826:
5486:
3091:, published 20 December 2013, accessed 25 September 2020.
1340:
reducing the likelihood of re-fermentation or spoilage.
1103:, which is illegal in some countries and in California.
976:
The secondary fermentation usually takes place in large
791:. Amelioration is also subject to federal regulations.
3228:
1347:
A wine labelling machine with adhesive labels in France
1041:
586:
Mechanical harvesters are large tractors that straddle
579:
507:. Given the sensitivity of grapes to weather patterns,
225:.) Other similar light alcoholic drinks (as opposed to
2990:"Sales of Screw-Capped Wine Grow 51 Percent Over 2005"
2835:
1036:
to check the status of the wine. Common tests include
3040:"Successfully Applying Capsules on the Bottling Line"
737:
ions, which participate in bitartrate precipitation (
2153:
834:
or pulp, whereas tannins are found primarily in the
5042:
2987:
1152:, and capture by hydrogen peroxide solution. The SO
465:Synthetic wines (also known as engineered wines or
71:. Unsourced material may be challenged and removed.
2881:
2880:Buechsenstein, J. W.; Ough, C. S. (January 1978).
2600:
2459:
2353:
1410:, each member state is required by Article 146 of
1191:which is removed by filtration prior to bottling.
929:Secondary (malolactic) fermentation and bulk aging
333:After the primary fermentation of red grapes, the
2879:
2802:
2404:
420:), freezing the grapes to concentrate the sugar (
6778:
2717:"Heating Treatments â Part I Thermovinification"
3140:Berkeley. University of California Press, 2012.
3069:International Journal of Hospitality Management
3062:
2658:International Journal of Wine Business Research
2266:
342:are converted into alcohol and carbon dioxide.
205:(with carbonation â natural or injected).
174:, and the bottling of the finished liquid. The
2803:Nagodawithana, Tilak W.; Reed, Gerald (1993).
2740:Kluba, Richard M.; Beelman, Robert B. (1975).
1419:of these authorities is maintained by the EU.
1244:filtering agents are also often used, such as
383:Variations on the above procedure exist. With
345:The next process in the making of red wine is
221:, it may also be made from other plants. (See
4847:
4293:
4007:
3244:
644:Crushing and primary (alcoholic) fermentation
4746:Effects of climate change on wine production
3037:
3012:
2739:
2328:"I Tried a Bottle of the New Synthetic Wine"
2287:"A Review of Methode Champenoise Production"
529:
6315:and infused distilled drinks by ingredients
2807:(3rd ed.). San Diego: Academic Press.
2746:American Journal of Enology and Viticulture
5713:
4874:
4854:
4840:
4300:
4286:
4014:
4000:
3251:
3237:
2654:"Weather derivatives in the wine industry"
1394:In some cases, wines are sold in bags and
991:
917:is a process used in winemaking to reduce
550:A mechanical destemming machine in use at
3108:. Source: OIV, October 2017. August 2022.
3015:"Capsule Manufacturers Raise Quality Bar"
2957:
2955:
2953:
2721:Midwest Grape and Wine Industry Institute
2628:
2618:
2601:MartĂnez Salgueiro, Andrea (2019-12-01).
2381:
2371:
2354:MartĂnez Salgueiro, Andrea (2019-12-01).
2269:Wine Course, A guide to the world of wine
771:, with the help of a specialized type of
522:The most common species of wine grape is
131:Learn how and when to remove this message
3214:
3194:) is being considered for deletion. See
2934:"Required Analytical Tests for Wineries"
2248:The International Wine of the Month Club
2227:"Food & Beverage Service Management"
1445:
1342:
1260:material having uniformly sized holes).
1070:
932:
848:
754:
698:
680:which has an aroma reminiscent of green
661:
653:
622:
605:Night harvest by hand of wine grapes in
600:
545:
509:winemaking is affected by climate change
487:
476:
268:
245:("apple cider"), made by fermenting the
142:
4861:
4192:Clarification and stabilization of wine
2553:
2244:"Wine Making Process: How to Make Wine"
910:Clarification and stabilization of wine
253:("pear cider"), made by fermenting the
14:
6779:
3102:"Top Fifteen Wine-Producing Countries"
2950:
2325:
2306:
1164:
945:During the secondary fermentation and
514:Grapes are usually harvested from the
6310:
5712:
5041:
4873:
4835:
4281:
3995:
3232:
3213:
2961:
2714:
2693:
2689:
2687:
2284:
1176:are used during winemaking to remove
903:
166:, starting with the selection of the
2651:
1305:the growth of acetic acid bacteria.
953:to protect the wine from oxidation.
69:adding citations to reliable sources
40:
3147:. Princeton University Press, 2012.
2260:
1027:
330:(which is lost to the atmosphere).
30:For the history of winemaking, see
24:
4350:International Grape Genome Program
3130:
3063:Dennis Reynolds (September 2018).
2684:
2326:Sadler, Chris (17 November 2017).
969:during this process to remove the
703:Crushed grapes leaving the crusher
399:. Other sparkling wines, such as
25:
6803:
4330:Annual growth cycle of grapevines
3276:Annual growth cycle of grapevines
3198:to help reach a consensus. âș
3151:
2988:Mary-Colleen Tinney (June 2006).
2966:. Tastebetter.com. Archived from
2784:LII / Legal Information Institute
2296:. Virginia Cooperative Extension.
1284:. Another useful preservative is
749:Yeast is normally already present
261:, made of fermented mare's milk.
4818:
4817:
4255:
3963:
3171:
3157:
2780:"27 CFR § 24.178 - Amelioration"
2271:. BBC worldwide Ltd. p. 39.
2202:List of wine-producing countries
2156:
2039:
1997:
1955:
1913:
1871:
1829:
1787:
1745:
1703:
1661:
1619:
1577:
1535:
1493:
1263:
1248:(a volcanic clay-based filter),
45:
6792:Fermentation in food processing
4307:
3094:
3081:
3056:
3031:
3013:Cathy Fisher (September 2007).
3006:
2981:
2926:
2873:
2829:
2796:
2772:
2733:
2708:
2645:
2594:
2554:Cyr, Don; Kusy, Martin (2007).
2547:
2492:
187:
56:needs additional citations for
4892:History of alcoholic beverages
4021:
3038:Bill Pregler (November 2006).
2453:
2398:
2347:
2319:
2300:
2236:
2219:
1233:Some aromatized wines contain
13:
1:
4777:Glossary of viticulture terms
4409:Diurnal temperature variation
4218:Glossary of viticulture terms
3183:
3162:The dictionary definition of
2505:Regional Environmental Change
2212:
1422:
1401:
1334:
1144:below the sensory threshold.
472:
4787:Glossary of winemaking terms
4223:Glossary of winemaking terms
2839:Chemistry & Biodiversity
1415:rules in the wine sector. A
678:3-isobutyl-2-methoxypyrazine
7:
2694:Spada, Piero (2014-12-07).
2149:
1367:
1110:(the dominant component of
1064:) and the precipitation of
1062:potassium hydrogen tartrate
812:
424:), allowing or encouraging
190:. The growing of grapes is
10:
6808:
4556:Integrated pest management
4143:Yeast assimilable nitrogen
2912:10.5344/ajev.1974.29.3.161
2805:Enzymes in food processing
907:
877:
873:
666:The corkscrew-shaped feed
647:
539:
533:
264:
29:
6761:
6320:
6306:
6140:
5949:
5726:
5722:
5708:
5517:
5291:
5055:
5051:
5037:
4937:
4884:
4880:
4869:
4815:
4769:
4751:Environmental stewardship
4726:
4632:
4589:
4507:
4464:
4394:
4315:
4251:
4233:History of the wine press
4200:
4184:
4156:
4123:Sparkling wine production
4108:
4090:
4057:
4029:
3957:
3896:
3858:
3753:
3730:
3613:
3500:
3488:
3381:
3309:
3266:
3226:
2758:10.5344/ajev.1975.26.1.18
2670:10.1108/17511061011075365
2620:10.1016/j.wep.2019.07.002
2607:Wine Economics and Policy
2572:10.1017/S1931436100000407
2560:Journal of Wine Economics
2525:10.1007/s10113-012-0387-1
2431:10.1007/s10584-006-9141-3
2373:10.1016/j.wep.2019.07.002
2360:Wine Economics and Policy
1427:Traditionally known as a
1382:alternative wine closures
530:Harvesting and destemming
203:sparkling wine production
172:fermentation into alcohol
6164:Coconut and other palms
5536:Coconut and other palms
4907:History of Bordeaux wine
4679:Great French Wine Blight
4228:Wine tasting descriptors
3949:Wine tasting descriptors
3878:Phenolic content in wine
3770:Alternative wine closure
3354:Great French Wine Blight
3258:
3196:templates for discussion
2466:American Economic Review
2267:Jancis Robinson (2003).
1398:instead of in bottles.
1282:potassium metabisulphite
1222:(a synthetic compound),
1054:free or available sulfur
322:in the grape juice into
310:contained in the skins.
196:many varieties of grapes
4992:Drinking establishments
4761:Sustainable agriculture
4542:Frost damage prevention
4424:Regional climate levels
4118:Malolactic fermentation
1294:malolactic fermentation
1292:preventing or stopping
997:Malolactic fermentation
992:Malolactic fermentation
799:malolactic fermentation
542:Ripeness in viticulture
6199:Sugarcane or molasses
5636:Sugarcane or molasses
4875:History and production
4782:Glossary of wine terms
3118:: CS1 maint: others (
2964:"The Vegan wine guide"
2851:10.1002/cbdv.201100053
2182:Glossary of wine terms
1451:
1348:
1272:used in winemaking is
1085:total dissolved solids
1080:
942:
854:
760:
704:
672:
659:
629:
609:
555:
497:
485:
439:neutral grape spirit (
274:
148:
4922:History of Rioja wine
3919:Wine and food pairing
3044:Wine Business Monthly
3019:Wine Business Monthly
2994:Wine Business Monthly
2478:10.1257/aer.101.3.142
2315:. Winemaker Magazine.
1449:
1346:
1237:or egg-yolk extract.
1074:
1066:heat unstable protein
936:
852:
758:
733:addition) as well as
702:
665:
657:
626:
604:
554:winery in Napa Valley
549:
491:
480:
450:The process produces
347:malolactic conversion
318:converts most of the
272:
237:, made by fermenting
186:may also be called a
162:is the production of
146:
6633:Mammee apple flower
4912:History of Champagne
3570:Muscat of Alexandria
3180:at Wikimedia Commons
3106:Italian Wine Central
2715:Admin (2021-02-22).
2307:Pambianchi, Daniel.
1218:(Sturgeon bladder),
1001:lactic acid bacteria
959:Potassium bitartrate
923:potassium bitartrate
921:crystals (generally
638:Trockenbeerenauslese
407:and create bubbles.
65:improve this article
36:Ethanol fermentation
6683:Sugarcane/molasses
5126:Moscatel de SetĂșbal
5019:Yeast in winemaking
5007:Yeast in winemaking
4863:Alcoholic beverages
4736:Adaptive management
4148:Yeast in winemaking
4100:Carbonic maceration
2517:2013REnvC..13..887L
2423:2007ClCh...81..187L
1165:Blending and fining
694:carbonic maceration
650:Fermentation (wine)
588:grapevine trellises
393:Methodé Champenoise
378:carbonic maceration
4917:History of Chianti
4885:History of alcohol
4654:Botrytis bunch rot
4474:Grapevine planting
4404:Climate categories
4138:Traditional method
3939:Wine personalities
3643:Cabernet Sauvignon
2285:Zoecklein, Bruce.
2005:Russian Federation
1452:
1349:
1250:diatomaceous earth
1198:is milk protein),
1081:
963:cold stabilization
943:
915:Cold stabilization
904:Cold stabilization
855:
761:
705:
673:
660:
630:
610:
572:Titratable Acidity
556:
498:
494:Cabernet Sauvignon
486:
374:Beaujolais nouveau
353:to "soft, creamy"
275:
149:
27:Production of wine
6774:
6773:
6757:
6756:
6460:Chocolate liqueur
6421:Blackthorn shrub
6302:
6301:
6298:
6297:
6254:Various starches
6010:Tennessee whiskey
5704:
5703:
5700:
5699:
5671:Various starches
5033:
5032:
5029:
5028:
4927:History of Sherry
4829:
4828:
4674:Grapevine yellows
4275:
4274:
4269:
4268:
4039:Late harvest wine
3989:
3988:
3726:
3725:
3623:Alicante Bouschet
3371:Judgment of Paris
3176:Media related to
2962:Vineyards, Jost.
2147:
2146:
2081:Rest of the World
1286:potassium sorbate
1075:Testing wine for
880:Maceration (wine)
578:equivalents) and
552:Chateau Montelena
418:late harvest wine
285:is made from the
141:
140:
133:
115:
18:Crusher/destemmer
16:(Redirected from
6799:
6381:Herbs de Majorca
6355:Anisado Mallorca
6308:
6307:
6110:American whiskey
6101:Multiple grains
5990:Buckwheat whisky
5724:
5723:
5710:
5709:
5483:Multiple grains
5053:
5052:
5044:Fermented drinks
5039:
5038:
4945:Alcohol industry
4882:
4881:
4871:
4870:
4856:
4849:
4842:
4833:
4832:
4821:
4820:
4705:Uncinula necator
4694:Pierce's disease
4302:
4295:
4288:
4279:
4278:
4260:
4259:
4016:
4009:
4002:
3993:
3992:
3968:
3967:
3883:Proteins in wine
3550:GrĂŒner Veltliner
3498:
3497:
3253:
3246:
3239:
3230:
3229:
3211:
3210:
3175:
3161:
3124:
3123:
3117:
3109:
3098:
3092:
3085:
3079:
3078:
3076:
3075:
3060:
3054:
3053:
3051:
3050:
3035:
3029:
3028:
3026:
3025:
3010:
3004:
3003:
3001:
3000:
2985:
2979:
2978:
2976:
2975:
2959:
2948:
2947:
2945:
2938:
2930:
2924:
2923:
2897:
2894:
2893:
2892:
2877:
2871:
2870:
2845:(9): 1776â1782.
2833:
2827:
2826:
2800:
2794:
2793:
2791:
2790:
2776:
2770:
2769:
2737:
2731:
2730:
2728:
2727:
2712:
2706:
2705:
2703:
2702:
2691:
2682:
2681:
2649:
2643:
2642:
2632:
2622:
2598:
2592:
2591:
2551:
2545:
2544:
2496:
2490:
2489:
2457:
2451:
2450:
2402:
2396:
2395:
2385:
2375:
2351:
2345:
2344:
2342:
2340:
2323:
2317:
2316:
2304:
2298:
2297:
2291:
2282:
2273:
2272:
2264:
2258:
2257:
2255:
2254:
2240:
2234:
2233:
2231:
2223:
2166:
2161:
2160:
2045:
2043:
2042:
2003:
2001:
2000:
1961:
1959:
1958:
1919:
1917:
1916:
1877:
1875:
1874:
1835:
1833:
1832:
1793:
1791:
1790:
1751:
1749:
1748:
1709:
1707:
1706:
1667:
1665:
1664:
1625:
1623:
1622:
1583:
1581:
1580:
1541:
1539:
1538:
1499:
1497:
1496:
1457:
1456:
1372:A final dose of
1303:
1268:The most common
1228:skim milk powder
1089:specific gravity
1058:volatile acidity
1056:, total sulfur,
1028:Laboratory tests
805:into the milder
789:Finger Lakes AVA
607:Napa, California
574:as expressed by
427:Botrytis cinerea
136:
129:
125:
122:
116:
114:
73:
49:
41:
21:
6807:
6806:
6802:
6801:
6800:
6798:
6797:
6796:
6777:
6776:
6775:
6770:
6753:
6722:CrĂšme de cassis
6717:CrĂšme de banane
6703:Various fruits
6572:CrĂšme de menthe
6333:CrĂšme de Noyaux
6316:
6294:
6136:
6120:Canadian whisky
6094:Kaoliang liquor
6000:Bourbon whiskey
5965:Japanese whisky
5945:
5914:Marillenschnaps
5890:Various fruits
5718:
5696:
5525:Agave americana
5513:
5287:
5242:Various fruits
5047:
5025:
4933:
4902:History of wine
4897:History of beer
4876:
4865:
4860:
4830:
4825:
4811:
4797:Outline of wine
4765:
4756:Organic farming
4741:Biodynamic wine
4728:
4722:
4713:Red spider mite
4634:
4628:
4585:
4547:Green harvest (
4532:Erosion control
4509:
4503:
4484:Row orientation
4466:
4460:
4396:
4390:
4335:Grape varieties
4317:
4311:
4306:
4276:
4271:
4270:
4265:
4262:Wine portal
4254:
4247:
4238:History of wine
4196:
4180:
4152:
4104:
4086:
4067:Deacidification
4053:
4025:
4020:
3990:
3985:
3970:Wine portal
3962:
3953:
3892:
3854:
3759:
3749:
3722:
3609:
3590:Sauvignon blanc
3525:Cayetana blanca
3493:
3491:grape varieties
3484:
3377:
3305:
3262:
3257:
3222:
3199:
3178:Wine production
3154:
3143:James Simpson.
3136:Thomas Pinney.
3133:
3131:Further reading
3128:
3127:
3111:
3110:
3100:
3099:
3095:
3086:
3082:
3073:
3071:
3061:
3057:
3048:
3046:
3036:
3032:
3023:
3021:
3011:
3007:
2998:
2996:
2986:
2982:
2973:
2971:
2970:on May 31, 2008
2960:
2951:
2946:on May 9, 2013.
2943:
2936:
2932:
2931:
2927:
2900:Am J Enol Vitic
2891:
2888:
2887:
2886:
2884:
2878:
2874:
2834:
2830:
2815:
2801:
2797:
2788:
2786:
2778:
2777:
2773:
2738:
2734:
2725:
2723:
2713:
2709:
2700:
2698:
2692:
2685:
2650:
2646:
2599:
2595:
2552:
2548:
2497:
2493:
2458:
2454:
2411:Climatic Change
2403:
2399:
2352:
2348:
2338:
2336:
2324:
2320:
2305:
2301:
2289:
2283:
2276:
2265:
2261:
2252:
2250:
2242:
2241:
2237:
2229:
2225:
2224:
2220:
2215:
2192:History of wine
2162:
2155:
2152:
2040:
2038:
1998:
1996:
1956:
1954:
1914:
1912:
1872:
1870:
1830:
1828:
1788:
1786:
1746:
1744:
1704:
1702:
1662:
1660:
1620:
1618:
1578:
1576:
1536:
1534:
1494:
1492:
1425:
1404:
1370:
1337:
1301:
1279:
1266:
1167:
1159:
1155:
1151:
1138:
1077:sulphur dioxide
1030:
994:
978:stainless steel
939:Gloucestershire
931:
912:
906:
882:
876:
815:
739:cream of tartar
652:
646:
544:
538:
532:
475:
431:wines, such as
406:
385:sparkling wines
376:wines (made by
267:
247:juice of apples
176:history of wine
137:
126:
120:
117:
74:
72:
62:
50:
39:
32:History of wine
28:
23:
22:
15:
12:
11:
5:
6805:
6795:
6794:
6789:
6772:
6771:
6769:
6768:
6762:
6759:
6758:
6755:
6754:
6752:
6751:
6750:
6749:
6741:
6740:
6739:
6734:
6729:
6724:
6719:
6714:
6709:
6701:
6700:
6699:
6691:
6690:
6689:
6681:
6680:
6679:
6674:
6666:
6665:
6664:
6659:
6654:
6649:
6641:
6640:
6639:
6631:
6630:
6629:
6624:
6616:
6615:
6614:
6609:
6604:
6599:
6594:
6586:
6585:
6584:
6579:
6574:
6569:
6564:
6559:
6551:
6550:
6549:
6541:
6540:
6539:
6534:
6526:
6525:
6524:
6519:
6511:
6510:
6509:
6504:
6496:
6495:
6494:
6486:
6485:
6484:
6474:
6473:
6472:
6464:
6463:
6462:
6454:
6453:
6452:
6446:Chili peppers
6444:
6443:
6442:
6437:
6435:Cherry Heering
6429:
6428:
6427:
6419:
6418:
6417:
6409:
6408:
6407:
6402:
6397:
6392:
6387:
6386:
6385:
6384:
6383:
6371:
6366:
6361:
6360:
6359:
6358:
6357:
6345:
6337:
6336:
6335:
6330:
6321:
6318:
6317:
6304:
6303:
6300:
6299:
6296:
6295:
6293:
6292:
6291:
6290:
6285:
6280:
6275:
6270:
6265:
6260:
6252:
6251:
6250:
6245:
6240:
6235:
6233:Seco Herrerano
6230:
6225:
6220:
6215:
6210:
6205:
6197:
6196:
6195:
6187:
6186:
6185:
6180:
6175:
6170:
6162:
6161:
6160:
6155:
6144:
6142:
6138:
6137:
6135:
6134:
6133:
6132:
6127:
6122:
6117:
6112:
6107:
6099:
6098:
6097:
6084:
6083:
6082:
6077:
6072:
6064:
6063:
6062:
6057:
6052:
6047:
6045:Mixiang Baijiu
6042:
6037:
6032:
6027:
6022:
6014:
6013:
6012:
6007:
6002:
5994:
5993:
5992:
5984:
5983:
5982:
5974:
5973:
5972:
5967:
5962:
5953:
5951:
5947:
5946:
5944:
5943:
5942:
5941:
5936:
5931:
5926:
5921:
5916:
5911:
5906:
5901:
5896:
5888:
5887:
5886:
5881:
5876:
5871:
5866:
5861:
5856:
5846:
5845:
5844:
5839:
5831:
5830:
5829:
5821:
5820:
5819:
5814:
5809:
5804:
5799:
5794:
5786:
5785:
5784:
5776:
5775:
5774:
5766:
5765:
5764:
5756:
5755:
5754:
5746:
5745:
5744:
5739:
5730:
5728:
5720:
5719:
5717:by ingredients
5706:
5705:
5702:
5701:
5698:
5697:
5695:
5694:
5693:
5692:
5687:
5682:
5677:
5669:
5668:
5667:
5662:
5654:
5653:
5652:
5647:
5642:
5634:
5633:
5632:
5624:
5623:
5622:
5617:
5612:
5607:
5599:
5598:
5597:
5589:
5588:
5587:
5579:
5578:
5577:
5569:
5568:
5567:
5562:
5557:
5552:
5547:
5542:
5534:
5533:
5532:
5521:
5519:
5515:
5514:
5512:
5511:
5510:
5509:
5504:
5499:
5494:
5489:
5481:
5480:
5479:
5471:
5470:
5469:
5461:
5460:
5459:
5454:
5449:
5444:
5439:
5434:
5429:
5424:
5419:
5414:
5409:
5404:
5399:
5394:
5389:
5384:
5379:
5374:
5369:
5364:
5359:
5354:
5346:
5345:
5344:
5339:
5331:
5330:
5329:
5324:
5319:
5314:
5306:
5305:
5304:
5295:
5293:
5289:
5288:
5286:
5285:
5284:
5283:
5278:
5273:
5268:
5263:
5258:
5253:
5248:
5240:
5239:
5238:
5230:
5229:
5228:
5220:
5219:
5218:
5210:
5209:
5208:
5200:
5199:
5198:
5190:
5189:
5188:
5180:
5179:
5178:
5170:
5169:
5168:
5160:
5159:
5158:
5153:
5148:
5143:
5138:
5133:
5128:
5123:
5118:
5113:
5105:
5104:
5103:
5095:
5094:
5093:
5085:
5084:
5083:
5078:
5070:
5069:
5068:
5059:
5057:
5049:
5048:
5046:by ingredients
5035:
5034:
5031:
5030:
5027:
5026:
5024:
5023:
5022:
5021:
5011:
5010:
5009:
5004:
4994:
4989:
4984:
4983:
4982:
4977:
4972:
4967:
4962:
4952:
4947:
4941:
4939:
4935:
4934:
4932:
4931:
4930:
4929:
4924:
4919:
4914:
4909:
4899:
4894:
4888:
4886:
4878:
4877:
4867:
4866:
4859:
4858:
4851:
4844:
4836:
4827:
4826:
4816:
4813:
4812:
4810:
4809:
4804:
4799:
4794:
4789:
4784:
4779:
4773:
4771:
4767:
4766:
4764:
4763:
4758:
4753:
4748:
4743:
4738:
4732:
4730:
4724:
4723:
4721:
4720:
4715:
4710:
4709:
4708:
4699:Powdery mildew
4696:
4691:
4686:
4681:
4676:
4671:
4666:
4661:
4656:
4651:
4646:
4640:
4638:
4630:
4629:
4627:
4626:
4621:
4616:
4611:
4606:
4601:
4595:
4593:
4587:
4586:
4584:
4583:
4578:
4573:
4568:
4563:
4558:
4553:
4549:Vendange verte
4544:
4539:
4534:
4529:
4524:
4519:
4513:
4511:
4505:
4504:
4502:
4501:
4496:
4491:
4489:Trellis design
4486:
4481:
4476:
4470:
4468:
4462:
4461:
4459:
4458:
4457:
4456:
4451:
4446:
4436:
4431:
4426:
4421:
4416:
4411:
4406:
4400:
4398:
4392:
4391:
4389:
4388:
4385:Vitis vinifera
4381:
4374:
4369:
4364:
4352:
4347:
4342:
4337:
4332:
4327:
4321:
4319:
4313:
4312:
4305:
4304:
4297:
4290:
4282:
4273:
4272:
4267:
4266:
4252:
4249:
4248:
4246:
4245:
4240:
4235:
4230:
4225:
4220:
4215:
4210:
4204:
4202:
4198:
4197:
4195:
4194:
4188:
4186:
4182:
4181:
4179:
4178:
4173:
4168:
4162:
4160:
4154:
4153:
4151:
4150:
4145:
4140:
4135:
4130:
4128:Sugars in wine
4125:
4120:
4114:
4112:
4106:
4105:
4103:
4102:
4096:
4094:
4088:
4087:
4085:
4084:
4079:
4077:Chaptalization
4074:
4069:
4063:
4061:
4055:
4054:
4052:
4051:
4046:
4041:
4035:
4033:
4027:
4026:
4019:
4018:
4011:
4004:
3996:
3987:
3986:
3984:
3983:
3978:
3973:
3958:
3955:
3954:
3952:
3951:
3946:
3941:
3936:
3931:
3926:
3921:
3916:
3911:
3906:
3904:Classification
3900:
3898:
3894:
3893:
3891:
3890:
3888:Sugars in wine
3885:
3880:
3875:
3870:
3864:
3862:
3860:Wine chemistry
3856:
3855:
3853:
3852:
3847:
3842:
3837:
3835:Wine dispenser
3832:
3827:
3822:
3817:
3812:
3807:
3802:
3797:
3792:
3787:
3782:
3777:
3772:
3766:
3764:
3751:
3750:
3748:
3747:
3742:
3736:
3734:
3728:
3727:
3724:
3723:
3721:
3720:
3715:
3710:
3705:
3700:
3695:
3690:
3685:
3680:
3675:
3670:
3665:
3660:
3655:
3650:
3645:
3640:
3638:Cabernet Franc
3635:
3630:
3625:
3619:
3617:
3611:
3610:
3608:
3607:
3605:Welschriesling
3602:
3597:
3592:
3587:
3582:
3577:
3572:
3567:
3562:
3560:MĂŒller-Thurgau
3557:
3552:
3547:
3542:
3537:
3532:
3527:
3522:
3517:
3512:
3506:
3504:
3495:
3486:
3485:
3483:
3482:
3481:
3480:
3475:
3470:
3465:
3460:
3451:
3450:
3449:
3448:
3443:
3438:
3433:
3428:
3423:
3412:
3411:
3406:
3401:
3396:
3391:
3385:
3383:
3379:
3378:
3376:
3375:
3374:
3373:
3363:
3358:
3357:
3356:
3346:
3345:
3344:
3339:
3334:
3329:
3327:Ancient Greece
3324:
3315:
3313:
3307:
3306:
3304:
3303:
3298:
3293:
3288:
3283:
3278:
3272:
3270:
3264:
3263:
3256:
3255:
3248:
3241:
3233:
3227:
3224:
3223:
3208:
3207:
3181:
3169:
3153:
3152:External links
3150:
3149:
3148:
3141:
3132:
3129:
3126:
3125:
3093:
3080:
3055:
3030:
3005:
2980:
2949:
2925:
2906:(3): 161â164.
2889:
2872:
2828:
2814:978-0125136303
2813:
2795:
2771:
2732:
2707:
2683:
2664:(3): 222â237.
2644:
2613:(2): 114â126.
2593:
2566:(2): 145â167.
2546:
2511:(4): 887â896.
2491:
2472:(3): 142â146.
2452:
2417:(2): 187â203.
2397:
2366:(2): 114â126.
2346:
2318:
2299:
2274:
2259:
2235:
2217:
2216:
2214:
2211:
2210:
2209:
2207:Sugars in wine
2204:
2199:
2194:
2189:
2184:
2179:
2174:
2168:
2167:
2151:
2148:
2145:
2144:
2141:
2138:
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2129:
2126:
2123:
2120:
2117:
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2019:
2016:
2013:
2010:
2007:
1993:
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1989:
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1983:
1980:
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1587:
1573:
1572:
1569:
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1563:
1560:
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1527:
1524:
1521:
1518:
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1489:
1488:
1485:
1482:
1479:
1476:
1473:
1470:
1467:
1464:
1461:
1441:wine companies
1424:
1421:
1408:European Union
1403:
1400:
1369:
1366:
1336:
1333:
1277:
1274:sulfur dioxide
1265:
1262:
1166:
1163:
1157:
1153:
1149:
1136:
1133:sulfur dioxide
1101:chaptalization
1095:(Germany) and
1050:residual sugar
1029:
1026:
993:
990:
930:
927:
905:
902:
878:Main article:
875:
872:
859:basket presses
814:
811:
781:chaptalization
718:Blanc de noirs
648:Main article:
645:
642:
536:Harvest (wine)
534:Main article:
531:
528:
524:Vitis vinifera
474:
471:
413:residual sugar
404:
397:Charmat method
328:carbon dioxide
326:(alcohol) and
266:
263:
255:juice of pears
194:and there are
139:
138:
53:
51:
44:
26:
9:
6:
4:
3:
2:
6804:
6793:
6790:
6788:
6785:
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6782:
6767:
6764:
6763:
6760:
6748:
6745:
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6725:
6723:
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6715:
6713:
6710:
6708:
6705:
6704:
6702:
6698:
6695:
6694:
6692:
6688:
6685:
6684:
6682:
6678:
6675:
6673:
6670:
6669:
6667:
6663:
6660:
6658:
6657:Grand Marnier
6655:
6653:
6650:
6648:
6645:
6644:
6642:
6638:
6635:
6634:
6632:
6628:
6625:
6623:
6620:
6619:
6617:
6613:
6610:
6608:
6605:
6603:
6600:
6598:
6595:
6593:
6590:
6589:
6587:
6583:
6580:
6578:
6575:
6573:
6570:
6568:
6565:
6563:
6560:
6558:
6555:
6554:
6552:
6548:
6545:
6544:
6542:
6538:
6535:
6533:
6530:
6529:
6527:
6523:
6520:
6518:
6517:Cream liqueur
6515:
6514:
6512:
6508:
6505:
6503:
6500:
6499:
6497:
6493:
6490:
6489:
6487:
6483:
6480:
6479:
6478:
6475:
6471:
6468:
6467:
6465:
6461:
6458:
6457:
6455:
6451:
6448:
6447:
6445:
6441:
6438:
6436:
6433:
6432:
6430:
6426:
6423:
6422:
6420:
6416:
6413:
6412:
6410:
6406:
6403:
6401:
6398:
6396:
6393:
6391:
6388:
6382:
6379:
6378:
6377:
6376:
6375:
6372:
6370:
6367:
6365:
6362:
6356:
6353:
6352:
6351:
6350:
6349:
6346:
6344:
6341:
6340:
6338:
6334:
6331:
6329:
6326:
6325:
6323:
6322:
6319:
6314:
6309:
6305:
6289:
6286:
6284:
6281:
6279:
6276:
6274:
6271:
6269:
6266:
6264:
6261:
6259:
6256:
6255:
6253:
6249:
6246:
6244:
6241:
6239:
6236:
6234:
6231:
6229:
6226:
6224:
6221:
6219:
6216:
6214:
6211:
6209:
6206:
6204:
6201:
6200:
6198:
6194:
6191:
6190:
6188:
6184:
6181:
6179:
6176:
6174:
6171:
6169:
6166:
6165:
6163:
6159:
6156:
6154:
6151:
6150:
6149:
6146:
6145:
6143:
6139:
6131:
6128:
6126:
6123:
6121:
6118:
6116:
6113:
6111:
6108:
6106:
6103:
6102:
6100:
6095:
6091:
6088:
6087:
6085:
6081:
6078:
6076:
6073:
6071:
6068:
6067:
6065:
6061:
6058:
6056:
6053:
6051:
6048:
6046:
6043:
6041:
6038:
6036:
6033:
6031:
6028:
6026:
6023:
6021:
6018:
6017:
6015:
6011:
6008:
6006:
6003:
6001:
5998:
5997:
5995:
5991:
5988:
5987:
5985:
5981:
5978:
5977:
5975:
5971:
5970:Scotch whisky
5968:
5966:
5963:
5961:
5960:Irish whiskey
5958:
5957:
5955:
5954:
5952:
5948:
5940:
5937:
5935:
5932:
5930:
5927:
5925:
5922:
5920:
5917:
5915:
5912:
5910:
5907:
5905:
5902:
5900:
5897:
5895:
5892:
5891:
5889:
5885:
5882:
5880:
5877:
5875:
5872:
5870:
5867:
5865:
5862:
5860:
5857:
5855:
5852:
5851:
5850:
5847:
5843:
5840:
5838:
5835:
5834:
5832:
5828:
5825:
5824:
5822:
5818:
5815:
5813:
5810:
5808:
5805:
5803:
5800:
5798:
5795:
5793:
5790:
5789:
5787:
5783:
5780:
5779:
5777:
5773:
5770:
5769:
5767:
5763:
5760:
5759:
5757:
5753:
5750:
5749:
5748:Cashew apple
5747:
5743:
5740:
5738:
5735:
5734:
5732:
5731:
5729:
5725:
5721:
5716:
5711:
5707:
5691:
5688:
5686:
5683:
5681:
5678:
5676:
5673:
5672:
5670:
5666:
5663:
5661:
5660:Fermented tea
5658:
5657:
5655:
5651:
5648:
5646:
5643:
5641:
5638:
5637:
5635:
5631:
5628:
5627:
5625:
5621:
5618:
5616:
5613:
5611:
5608:
5606:
5603:
5602:
5600:
5596:
5593:
5592:
5590:
5586:
5583:
5582:
5580:
5576:
5573:
5572:
5570:
5566:
5563:
5561:
5558:
5556:
5553:
5551:
5548:
5546:
5543:
5541:
5538:
5537:
5535:
5531:
5528:
5527:
5526:
5523:
5522:
5520:
5516:
5508:
5505:
5503:
5500:
5498:
5495:
5493:
5490:
5488:
5485:
5484:
5482:
5478:
5475:
5474:
5472:
5468:
5465:
5464:
5462:
5458:
5455:
5453:
5450:
5448:
5445:
5443:
5442:Shaoxing wine
5440:
5438:
5435:
5433:
5430:
5428:
5425:
5423:
5420:
5418:
5415:
5413:
5410:
5408:
5405:
5403:
5400:
5398:
5395:
5393:
5390:
5388:
5385:
5383:
5380:
5378:
5375:
5373:
5370:
5368:
5365:
5363:
5360:
5358:
5355:
5353:
5350:
5349:
5347:
5343:
5340:
5338:
5335:
5334:
5332:
5328:
5325:
5323:
5320:
5318:
5315:
5313:
5310:
5309:
5307:
5303:
5300:
5299:
5297:
5296:
5294:
5290:
5282:
5279:
5277:
5274:
5272:
5269:
5267:
5264:
5262:
5259:
5257:
5254:
5252:
5249:
5247:
5244:
5243:
5241:
5237:
5234:
5233:
5232:Prickly pear
5231:
5227:
5224:
5223:
5221:
5217:
5214:
5213:
5211:
5207:
5204:
5203:
5201:
5197:
5194:
5193:
5191:
5187:
5184:
5183:
5181:
5177:
5174:
5173:
5171:
5167:
5164:
5163:
5161:
5157:
5154:
5152:
5149:
5147:
5144:
5142:
5139:
5137:
5134:
5132:
5129:
5127:
5124:
5122:
5119:
5117:
5114:
5112:
5109:
5108:
5106:
5102:
5099:
5098:
5096:
5092:
5089:
5088:
5086:
5082:
5079:
5077:
5074:
5073:
5071:
5067:
5064:
5063:
5061:
5060:
5058:
5054:
5050:
5045:
5040:
5036:
5020:
5017:
5016:
5015:
5012:
5008:
5005:
5003:
5000:
4999:
4998:
4995:
4993:
4990:
4988:
4985:
4981:
4978:
4976:
4973:
4971:
4968:
4966:
4963:
4961:
4958:
4957:
4956:
4953:
4951:
4948:
4946:
4943:
4942:
4940:
4936:
4928:
4925:
4923:
4920:
4918:
4915:
4913:
4910:
4908:
4905:
4904:
4903:
4900:
4898:
4895:
4893:
4890:
4889:
4887:
4883:
4879:
4872:
4868:
4864:
4857:
4852:
4850:
4845:
4843:
4838:
4837:
4834:
4824:
4814:
4808:
4805:
4803:
4800:
4798:
4795:
4793:
4790:
4788:
4785:
4783:
4780:
4778:
4775:
4774:
4772:
4768:
4762:
4759:
4757:
4754:
4752:
4749:
4747:
4744:
4742:
4739:
4737:
4734:
4733:
4731:
4725:
4719:
4716:
4714:
4711:
4707:
4706:
4702:
4701:
4700:
4697:
4695:
4692:
4690:
4687:
4685:
4682:
4680:
4677:
4675:
4672:
4670:
4667:
4665:
4662:
4660:
4657:
4655:
4652:
4650:
4647:
4645:
4642:
4641:
4639:
4637:
4631:
4625:
4622:
4620:
4617:
4615:
4612:
4610:
4607:
4605:
4602:
4600:
4597:
4596:
4594:
4592:
4588:
4582:
4579:
4577:
4574:
4572:
4569:
4567:
4564:
4562:
4559:
4557:
4554:
4552:
4550:
4545:
4543:
4540:
4538:
4535:
4533:
4530:
4528:
4525:
4523:
4520:
4518:
4515:
4514:
4512:
4506:
4500:
4497:
4495:
4494:Vine training
4492:
4490:
4487:
4485:
4482:
4480:
4477:
4475:
4472:
4471:
4469:
4463:
4455:
4452:
4450:
4447:
4445:
4442:
4441:
4440:
4437:
4435:
4432:
4430:
4427:
4425:
4422:
4420:
4417:
4415:
4412:
4410:
4407:
4405:
4402:
4401:
4399:
4395:Environmental
4393:
4387:
4386:
4382:
4380:
4379:
4375:
4373:
4370:
4368:
4365:
4362:
4361:
4356:
4353:
4351:
4348:
4346:
4343:
4341:
4338:
4336:
4333:
4331:
4328:
4326:
4323:
4322:
4320:
4314:
4310:
4303:
4298:
4296:
4291:
4289:
4284:
4283:
4280:
4264:
4263:
4258:
4250:
4244:
4241:
4239:
4236:
4234:
4231:
4229:
4226:
4224:
4221:
4219:
4216:
4214:
4211:
4209:
4206:
4205:
4203:
4199:
4193:
4190:
4189:
4187:
4183:
4177:
4174:
4172:
4169:
4167:
4164:
4163:
4161:
4159:
4155:
4149:
4146:
4144:
4141:
4139:
4136:
4134:
4131:
4129:
4126:
4124:
4121:
4119:
4116:
4115:
4113:
4111:
4107:
4101:
4098:
4097:
4095:
4093:
4089:
4083:
4080:
4078:
4075:
4073:
4070:
4068:
4065:
4064:
4062:
4060:
4056:
4050:
4047:
4045:
4042:
4040:
4037:
4036:
4034:
4032:
4028:
4024:
4017:
4012:
4010:
4005:
4003:
3998:
3997:
3994:
3982:
3979:
3977:
3974:
3972:
3971:
3966:
3960:
3959:
3956:
3950:
3947:
3945:
3942:
3940:
3937:
3935:
3932:
3930:
3927:
3925:
3922:
3920:
3917:
3915:
3912:
3910:
3907:
3905:
3902:
3901:
3899:
3895:
3889:
3886:
3884:
3881:
3879:
3876:
3874:
3873:Acids in wine
3871:
3869:
3868:Aroma of wine
3866:
3865:
3863:
3861:
3857:
3851:
3848:
3846:
3843:
3841:
3838:
3836:
3833:
3831:
3828:
3826:
3823:
3821:
3818:
3816:
3813:
3811:
3808:
3806:
3803:
3801:
3798:
3796:
3793:
3791:
3788:
3786:
3783:
3781:
3778:
3776:
3773:
3771:
3768:
3767:
3765:
3763:
3757:
3752:
3746:
3743:
3741:
3738:
3737:
3735:
3733:
3732:Major regions
3729:
3719:
3716:
3714:
3711:
3709:
3706:
3704:
3701:
3699:
3696:
3694:
3691:
3689:
3688:Montepulciano
3686:
3684:
3681:
3679:
3676:
3674:
3671:
3669:
3666:
3664:
3661:
3659:
3656:
3654:
3651:
3649:
3646:
3644:
3641:
3639:
3636:
3634:
3631:
3629:
3626:
3624:
3621:
3620:
3618:
3616:
3612:
3606:
3603:
3601:
3598:
3596:
3593:
3591:
3588:
3586:
3583:
3581:
3578:
3576:
3573:
3571:
3568:
3566:
3563:
3561:
3558:
3556:
3553:
3551:
3548:
3546:
3543:
3541:
3538:
3536:
3533:
3531:
3528:
3526:
3523:
3521:
3518:
3516:
3513:
3511:
3508:
3507:
3505:
3503:
3499:
3496:
3492:
3487:
3479:
3476:
3474:
3471:
3469:
3466:
3464:
3461:
3459:
3456:
3455:
3453:
3452:
3447:
3444:
3442:
3439:
3437:
3434:
3432:
3429:
3427:
3424:
3422:
3419:
3418:
3417:
3414:
3413:
3410:
3407:
3405:
3402:
3400:
3397:
3395:
3392:
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2177:Acids in wine
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1264:Preservatives
1261:
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1190:
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1179:
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1174:Fining agents
1171:
1162:
1145:
1142:
1141:Saccharomyces
1134:
1129:
1125:
1121:
1117:
1113:
1109:
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1098:
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1090:
1086:
1078:
1073:
1069:
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1055:
1051:
1047:
1044:, titratable
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948:
947:aging process
940:
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884:Pigeage is a
881:
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784:
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777:saccharometer
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621:
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584:
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576:tartaric acid
573:
569:
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543:
537:
527:
525:
520:
517:
512:
510:
506:
505:
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484:
481:Vineyards in
479:
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365:and some oak
364:
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335:free run wine
331:
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103:
99:
96:
92:
89:
85:
82: â
81:
77:
76:Find sources:
70:
66:
60:
59:
54:This article
52:
48:
43:
42:
37:
33:
19:
6005:Corn whiskey
5909:Himbeergeist
5762:Kirschwasser
5524:
5222:Pomegranate
5116:Marsala wine
5111:Madeira wine
5013:
5002:Simple syrup
4997:Fermentation
4987:Distillation
4806:
4703:
4669:Downy mildew
4581:Weed control
4571:Millerandage
4548:
4419:Microclimate
4383:
4376:
4358:
4345:Hybrid grape
4325:Ampelography
4318:horticulture
4253:
4110:Fermentation
4022:
3961:
3944:Wine tasting
3565:Muscat blanc
3535:Chenin blanc
3332:Ancient Rome
3219:
3189:
3164:
3144:
3137:
3105:
3096:
3083:
3072:. Retrieved
3068:
3058:
3047:. Retrieved
3043:
3033:
3022:. Retrieved
3018:
3008:
2997:. Retrieved
2993:
2983:
2972:. Retrieved
2968:the original
2941:the original
2928:
2903:
2899:
2875:
2842:
2838:
2831:
2804:
2798:
2787:. Retrieved
2783:
2774:
2752:(1): 18â24.
2749:
2745:
2735:
2724:. Retrieved
2720:
2710:
2699:. Retrieved
2661:
2657:
2647:
2630:10419/284479
2610:
2606:
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2563:
2559:
2549:
2508:
2504:
2494:
2469:
2465:
2455:
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2410:
2400:
2383:10419/284479
2363:
2359:
2349:
2337:. Retrieved
2331:
2321:
2312:
2302:
2293:
2268:
2262:
2251:. Retrieved
2247:
2238:
2221:
2114:
2080:
1753:South Africa
1453:
1428:
1426:
1405:
1393:
1390:
1371:
1363:
1350:
1338:
1330:
1310:
1307:
1298:
1290:
1270:preservative
1267:
1242:animal-based
1239:
1232:
1193:
1182:
1172:
1168:
1146:
1140:
1105:
1082:
1031:
1018:
1014:
1007:and produce
999:occurs when
995:
985:
983:
975:
944:
914:
913:
890:fermentation
883:
864:
856:
823:
816:
796:
793:
785:
762:
747:
743:
727:
723:
716:
706:
682:bell peppers
674:
631:
611:
585:
557:
521:
513:
502:
499:
464:
449:
425:
382:
371:
344:
332:
312:
276:
200:
160:vinification
159:
155:
151:
150:
127:
118:
108:
101:
94:
87:
80:"Winemaking"
75:
63:Please help
58:verification
55:
6668:Star anise
6562:Bénédictine
6522:Irish cream
6258:Aguardiente
6203:Aguardiente
6075:Rye whiskey
5585:Ginger wine
5302:Barley wine
5266:Mulled wine
5216:Plum jerkum
5186:Lychee wine
5176:Longan wine
5101:Bokbunja-ju
5091:Bignay wine
5081:Banana wine
5076:Banana beer
4950:Bathtub gin
4479:Propagation
4316:Biology and
4309:Viticulture
4213:Wine bottle
4185:Other steps
4176:Wine cellar
4133:SĂŒssreserve
3825:Wine cellar
3815:Wine bottle
3756:accessories
3754:Packaging,
3713:Tempranillo
3342:Noah's wine
3322:Phoenicians
3268:Viticulture
3184:âč The
2339:18 November
2197:Homebrewing
2164:Wine portal
1380:, although
1321:sorbic acid
1128:formic acid
1108:acetic acid
1009:lactic acid
1003:metabolize
807:lactic acid
769:must weight
709:anthocyanin
445:sĂŒssreserve
409:Sweet wines
355:lactic acid
293:is made by
241:and water,
192:viticulture
156:wine-making
6787:Winemaking
6781:Categories
6727:Limoncello
6662:Triple sec
6637:Eau créole
6607:Irish Mist
6592:BÀrenjÀger
6547:Frangelico
6477:Cloudberry
6456:Chocolate
6440:Maraschino
5986:Buckwheat
5899:Eau de vie
5202:Pineapple
5166:Duhat wine
5162:Java plum
5156:White wine
5014:Winemaking
4938:Production
4807:Winemaking
4729:and issues
4727:Approaches
4689:Phylloxera
4659:Bot canker
4561:Irrigation
4537:Fertilizer
4510:management
4439:Topography
4429:Soil types
4092:Maceration
4082:Wine press
4072:Destemming
4023:Winemaking
3929:Wine fraud
3924:Wine fault
3909:Oenophilia
3845:Wine label
3840:Wine glass
3805:Port tongs
3703:Sangiovese
3698:Pinot noir
3658:Douce noir
3585:Rkatsiteli
3530:Chardonnay
3520:Catarratto
3494:by acreage
3468:Biodynamic
3431:Aromatized
3220:winemaking
3201:Winemaking
3074:2022-11-14
3049:2013-03-16
3024:2013-03-16
2999:2013-03-16
2974:2013-03-16
2789:2023-11-29
2726:2024-04-30
2701:2024-04-30
2253:2018-07-16
2213:References
1423:Winemakers
1412:Regulation
1402:Regulation
1386:cork taint
1335:Filtration
1326:filtration
1300:litre (7.2
1214:'s blood,
1200:egg whites
1185:clarifying
1034:laboratory
1005:malic acid
908:See also:
803:malic acid
773:hydrometer
713:maceration
686:Pinot noir
628:structure.
614:grapevines
540:See also:
492:Harvested
473:The grapes
467:fake wines
452:wastewater
351:malic acid
295:fermenting
291:White wine
233:) include
223:fruit wine
211:white wine
152:Winemaking
91:newspapers
6712:Cedratine
6677:Sassolino
6647:Cointreau
6567:BrennivĂn
6543:Hazelnut
6507:Tia Maria
6466:Cinnamon
6450:Pertsivka
6415:Bierlikör
6218:Desi daru
5980:Bierbrand
5874:Tsikoudia
5837:Slivovitz
5737:Applejack
5615:Kabarawan
5591:Galangal
5545:Palm wine
5422:Rice wine
5402:Makgeolli
5337:Oshikundu
5256:Hippocras
5141:Rosé wine
5131:Port wine
5097:Bokbunja
4970:Lautering
4718:Vine moth
4684:Nematodes
4649:Black rot
4633:Pests and
4609:Noble rot
4604:Festivals
4449:elevation
4397:variation
4367:Rootstock
4044:Noble rot
3934:Winemaker
3914:Sommelier
3850:Wine rack
3830:Wine cork
3820:Wine cave
3810:Screw cap
3780:Corkscrew
3745:New World
3740:Old World
3718:Zinfandel
3693:MourvĂšdre
3600:Trebbiano
3540:Colombard
3441:Noble rot
3421:Fortified
3399:Sparkling
3366:New World
3089:1234/2007
2920:101205169
2766:0002-9254
2678:1751-1062
2639:2212-9774
2580:1931-4361
2541:153748415
2533:1436-378X
2486:0002-8282
2447:154659688
2439:1573-1480
2392:2212-9774
2313:WineMaker
1711:Australia
1669:Argentina
1433:winemaker
1359:sterility
1354:Microbial
1254:cellulose
1246:bentonite
1216:isinglass
1208:bone char
1124:propionic
986:demijohns
941:, England
775:called a
735:potassium
731:Bentonite
618:bunch rot
596:oxidation
433:port wine
389:Champagne
359:white oak
184:winemaker
6737:Sloe gin
6732:Schnapps
6697:Licor 43
6693:Vanilla
6687:Charanda
6618:Juniper
6597:Drambuie
6532:Advocaat
6488:Coconut
6425:Patxaran
6364:Anisette
6343:Absinthe
6328:Amaretto
6313:Liqueurs
6178:Lambanog
6086:Sorghum
6025:Cheongju
5879:Tsipouro
5823:Juniper
5797:Armagnac
5742:Calvados
5685:Parakari
5665:Kombucha
5565:Tunggang
5540:Bahalina
5507:Huangjiu
5473:Sorghum
5427:RÆ°á»Łu cáș§n
5392:Gwaha-ju
5327:TesgĂŒino
5251:Dubonnet
5246:Conditum
5236:Colonche
5151:Vermouth
5136:Red wine
5121:Mistelle
4823:Category
4792:Oenology
4770:See also
4664:Dead arm
4636:diseases
4614:Ripeness
4566:Klopotec
4508:Vineyard
4467:planting
4465:Vineyard
4414:Drainage
4372:Vineyard
4360:Veraison
4355:Ripening
4059:Pressing
3981:Glossary
3897:Industry
3790:Jug wine
3785:Decanter
3775:Box wine
3673:Isabella
3668:Grenache
3648:Carignan
3595:SĂ©millon
3580:Riesling
3575:Palomino
3318:Ancient
3301:Vineyard
3296:Veraison
3281:Oenology
3186:template
3114:cite web
2867:25099843
2859:21922666
2823:27034539
2588:14712369
2150:See also
2143:282,000
1921:Portugal
1437:wineries
1368:Bottling
1317:geraniol
1224:lysozyme
1189:sediment
1021:diacetyl
955:Proteins
919:tartrate
832:mesocarp
818:Pressing
813:Pressing
516:vineyard
501:grape's
422:ice wine
401:prosecco
387:such as
283:Red wine
207:Red wine
180:oenology
121:May 2020
6743:Walnut
6707:Campari
6652:Curaçao
6643:Orange
6627:Jenever
6612:Krupnik
6557:Aquavit
6498:Coffee
6470:Tentura
6431:Cherry
6405:Sambuca
6390:Mastika
6374:Hierbas
6348:Anisado
6324:Almond
6273:Horilka
6263:Akvavit
6213:Clairin
6208:Cachaça
6158:Tequila
6035:Lao-Lao
6020:Awamori
5956:Barley
5950:Cereals
5939:Schnaps
5929:PĂĄlinka
5919:Nalewka
5884:Zivania
5817:Zivania
5758:Cherry
5715:Liquors
5581:Ginger
5417:Pangasi
5377:Choujiu
5357:Amazake
5333:Millet
5322:Tejuino
5298:Barley
5292:Cereals
5281:Sangria
5206:Tepache
5182:Lychee
5172:Longan
5087:Bignay
5072:Banana
4965:Malting
4960:Brewery
4955:Brewing
4624:Weather
4619:Vintage
4591:Harvest
4576:Pruning
4527:Coulure
4434:Terroir
4243:Terroir
4201:Related
4049:Vintage
4031:Harvest
3976:Outline
3800:Muselet
3762:storage
3653:Cinsaut
3628:Barbera
3555:Macabeo
3515:Aligoté
3473:Organic
3463:Natural
3416:Dessert
3361:Georgia
3311:History
3291:Terroir
3286:Species
3188:below (
3165:enology
2513:Bibcode
2419:Bibcode
2187:Governo
2140:251,000
2137:273,000
2134:277,000
2131:270,000
2128:290,100
2125:257,889
2122:267,279
2119:264,425
2109:30,700
2047:Hungary
1963:Romania
1879:Germany
1865:12,900
1823:10,800
1739:12,500
1697:14,500
1655:23,900
1613:40,900
1571:46,400
1529:48,500
1460:Country
1429:vintner
1406:In the
1374:sulfite
1258:polymer
1204:albumin
1178:tannins
1120:butyric
1114:), but
1112:vinegar
1093:Oechsle
1046:acidity
951:airlock
898:tannins
894:floated
874:Pigeage
836:exocarp
765:alcohol
671:bottom.
634:tannins
570:(TA or
559:Harvest
504:terroir
435:, high
367:tannins
324:ethanol
279:ferment
265:Process
231:spirits
188:vintner
105:scholar
6747:Nocino
6672:Pastis
6602:Glayva
6588:Honey
6582:Unicum
6577:Metaxa
6553:Herbs
6537:Eggnog
6513:Cream
6502:KahlĂșa
6492:Malibu
6339:Anise
6283:ShĆchĆ«
6278:PoitĂn
6268:Bangla
6248:Tharra
6189:Dairy
6173:Laksoy
6168:Arrack
6153:Mezcal
6130:Whisky
6125:ShĆchĆ«
6115:Baijiu
6090:Baijiu
6080:Starka
6050:Shochu
6040:Lihing
6030:Cholai
5996:Maize
5894:Brandy
5859:Grappa
5854:Chacha
5849:Pomace
5807:Cognac
5802:Brandy
5788:Grape
5782:Boukha
5768:Dates
5733:Apple
5690:Ibwatu
5680:Chicha
5626:Sugar
5601:Honey
5571:Dairy
5530:Pulque
5477:PendhÄ
5397:Hariya
5387:Dansul
5367:Beopju
5342:Tongba
5271:Nabidh
5146:Sherry
5107:Grape
5062:Apple
4517:Canopy
4444:aspect
4340:Grapes
4208:Winery
4171:Solera
3795:Kvevri
3683:Merlot
3678:Malbec
3478:Kosher
3454:Other
3409:Orange
3382:Styles
3349:France
3205:Curlie
3191:Curlie
2918:
2865:
2857:
2821:
2811:
2764:
2676:
2637:
2586:
2578:
2539:
2531:
2484:
2445:
2437:
2390:
2172:Winery
2106:30,900
2103:29,900
2100:29,800
2097:27,100
2094:31,000
2091:27,194
2088:30,906
2085:27,847
2075:3,400
2044:
2033:4,700
2002:
1991:5,200
1960:
1949:5,300
1918:
1907:9,800
1876:
1859:10,100
1856:12,900
1853:10,500
1850:12,820
1847:12,554
1844:10,464
1834:
1820:11,400
1817:11,400
1814:11,500
1811:11,178
1808:11,780
1805:13,511
1802:13,200
1799:13,000
1792:
1781:9,500
1778:10,800
1775:10,500
1772:11,200
1769:11,316
1766:10,982
1763:10,569
1750:
1736:13,900
1733:13,100
1730:11,900
1727:12,000
1724:12,500
1721:12,260
1718:11,180
1715:11,420
1708:
1694:11,800
1688:13,400
1685:15,197
1682:14,984
1679:11,778
1676:15,473
1673:16,250
1666:
1652:23,300
1649:23,600
1646:21,700
1643:22,300
1640:23,590
1637:21,650
1634:19,140
1631:20,887
1624:
1610:32,500
1607:39,300
1604:37,700
1601:41,620
1598:45,650
1595:31,123
1592:33,397
1589:35,353
1582:
1568:36,600
1565:45,200
1562:47,000
1559:46,698
1556:42,004
1553:41,548
1550:50,757
1547:44,381
1543:France
1540:
1526:42,500
1523:50,900
1520:50,000
1517:44,739
1514:52,029
1511:45,616
1508:42,772
1505:48,525
1498:
1226:, and
1202:, egg
1196:casein
1126:, and
1116:lactic
967:racked
886:French
842:, and
592:rachis
496:grapes
458:, and
456:pomace
441:brandy
363:aromas
340:sugars
320:sugars
257:, and
249:, and
219:grapes
213:, and
170:, its
107:
100:
93:
86:
78:
6482:Lakka
6411:Beer
6288:Vodka
6238:Sulai
6223:Guaro
6193:Arkhi
6183:Sotol
6148:Agave
6141:Other
6060:Sulai
6016:Rice
5976:Beer
5934:Rakia
5904:Geist
5869:Orujo
5842:ÈuicÄ
5833:Plum
5812:Pisco
5772:Araqi
5727:Fruit
5675:Cauim
5650:Palek
5645:Intus
5630:Kilju
5610:Byais
5595:Byais
5575:Kumis
5560:Tuhak
5518:Other
5467:Kvass
5457:Tapuy
5452:Tapai
5447:Sonti
5412:Mirin
5407:Mijiu
5382:Chuak
5352:Agkud
5348:Rice
5317:Pozol
5312:Mageu
5308:Corn
5276:Pruno
5261:Jabol
5226:Rimon
5212:Plum
5196:Perry
5192:Pear
5066:Cider
5056:Fruit
4980:Yeast
4644:Birds
4499:Yield
4454:slope
4378:Vitis
4158:Aging
3708:Syrah
3663:Gamay
3633:Bobal
3545:Glera
3510:Airén
3502:White
3458:Table
3446:Straw
3436:Fruit
3394:White
3337:China
3216:Wines
2944:(PDF)
2937:(PDF)
2916:S2CID
2863:S2CID
2584:S2CID
2537:S2CID
2443:S2CID
2333:Slate
2290:(PDF)
2230:(PDF)
2115:World
2072:2,500
2069:2,500
2066:2,600
2063:2,400
2060:2,600
2030:4,700
2027:5,200
2024:5,600
2021:4,900
2018:5,300
2015:6,400
2012:6,353
2009:6,400
1988:4,300
1985:3,300
1982:3,600
1979:3,700
1976:5,100
1973:3,311
1970:4,058
1967:3,287
1946:6,700
1943:6,000
1940:7,000
1937:6,195
1934:6,237
1931:6,308
1928:5,622
1925:7,148
1904:7,500
1901:9,000
1898:8,900
1895:9,334
1892:8,409
1889:9,012
1886:9,132
1883:6,906
1862:9,500
1841:8,844
1837:Chile
1795:China
1760:9,725
1757:9,327
1691:9,400
1585:Spain
1501:Italy
1487:2018
1396:boxes
1313:yeast
1235:honey
1097:Baumé
1079:level
844:seeds
838:, or
690:Syrah
668:auger
564:°Brix
483:Italy
437:proof
316:yeast
298:juice
259:kumis
251:perry
243:cider
239:honey
168:fruit
158:, or
112:JSTOR
98:books
6766:List
6528:Egg
6400:Rakı
6395:Ouzo
6369:Arak
6243:Sura
6070:Korn
6066:Rye
6055:Soju
5924:Oghi
5864:Marc
5792:Arak
5778:Fig
5752:Feni
5656:Tea
5640:Basi
5620:Mead
5605:Bais
5555:TubĂą
5550:Tuak
5502:Boza
5497:Beer
5463:Rye
5437:Sato
5432:Sake
5372:Brem
4975:Wort
4802:Wine
4599:Brix
4522:Clos
3760:and
3489:Top
3404:Rosé
3260:Wine
3218:and
3120:link
2855:PMID
2819:OCLC
2809:ISBN
2762:ISSN
2674:ISSN
2635:ISSN
2576:ISSN
2529:ISSN
2482:ISSN
2435:ISSN
2388:ISSN
2341:2017
1484:2017
1481:2016
1478:2015
1475:2014
1472:2013
1469:2012
1466:2011
1463:2010
1431:, a
1417:list
1378:cork
1240:Non-
1220:PVPP
1212:bull
1038:Brix
971:lees
868:lees
840:skin
568:acid
460:lees
391:and
303:Rosé
287:must
235:mead
227:beer
215:rosé
182:. A
164:wine
84:news
6622:Gin
6228:Rum
6105:Ara
5827:Gin
5492:Ara
5487:Ale
5362:Apo
4166:Oak
3615:Red
3426:Ice
3389:Red
3203:at
2908:doi
2847:doi
2754:doi
2666:doi
2625:hdl
2615:doi
2568:doi
2521:doi
2474:doi
2470:101
2427:doi
2378:hdl
2368:doi
1439:or
1276:(SO
1135:(SO
827:Bar
688:or
566:),
229:or
67:by
6783::
3116:}}
3112:{{
3104:.
3067:.
3042:.
3017:.
2992:.
2952:^
2914:.
2904:29
2902:.
2898:.
2885:SO
2861:.
2853:.
2841:.
2817:.
2782:.
2760:.
2750:26
2748:.
2744:.
2719:.
2686:^
2672:.
2662:22
2660:.
2656:.
2633:.
2623:.
2609:.
2605:.
2582:.
2574:.
2562:.
2558:.
2535:.
2527:.
2519:.
2509:13
2507:.
2503:.
2480:.
2468:.
2464:.
2441:.
2433:.
2425:.
2415:81
2413:.
2409:.
2386:.
2376:.
2362:.
2358:.
2330:.
2311:.
2292:.
2277:^
2246:.
1328:.
1288:.
1252:,
1210:,
1206:,
1148:SO
1122:,
1118:,
1091:,
1052:,
1048:,
1042:pH
1040:,
973:.
696:.
580:pH
511:.
454:,
447:.
209:,
198:.
154:,
6096:)
6092:(
4855:e
4848:t
4841:v
4551:)
4363:)
4357:(
4301:e
4294:t
4287:v
4015:e
4008:t
4001:v
3758:,
3252:e
3245:t
3238:v
3122:)
3077:.
3052:.
3027:.
3002:.
2977:.
2922:.
2910::
2890:2
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2869:.
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2843:8
2825:.
2792:.
2768:.
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2641:.
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2429::
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2394:.
2380::
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2256:.
2232:.
2057:-
2054:-
2051:-
1302:Ă
1278:2
1158:2
1154:2
1150:2
1137:2
416:(
405:2
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109:·
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