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Oenology (also enology; / iː ˈ n ɒ l ə dʒ i / [1] [2] ee-NOL-o-jee) is the science and study of wine and winemaking.Oenology is distinct from viticulture, which is the science of the growing, cultivation, and harvesting of grapes. [3]
This is a list of wine-related list articles on Wikipedia. Wines by country. List of Appellation d'Origine Contrôlée wines ...
A wine that has layers of soft, concentrated, velvety fruits. Unctuous wines are lush, rich, and intense. Uva Italian term for a wine grape Uvaggio An Italian term for a wine that has been blended from several grape varieties-the opposite of a varietal. An example would be a Chianti that is based on Sangiovese but include other grape varieties ...
“Old vine” is a commonly used term in the world of high-end wine. It seems to imply something regal about a wine, a greater sense of depth, concentration or profundity of character.
In the United States a wine needs to be composed of at least 75% of a particular grape to be labeled as a varietal wine. [20] In the European Union, a minimum of 85% is required if the name of a single variety is displayed, and if two or more varieties are mentioned, they combined must make up 100% and they must be listed in descending order.
A wine that has been flavored with herbs, fruit, flowers and spices. Examples: Vermouth, Retsina or mulled wine. Ascorbic acid An antioxidant used to prevent grape must from oxidizing. Aseptic The characteristic of a chemical (like sulfur dioxide or sorbic acid) to kill unwanted or beneficial bacteria. Assemblage
Aromatized wine – A fortified wine with added herbs, spices, or flavorings. Dessert wine – A category of sweet wines served with dessert. Fortified wine – Fortified wine is a wine that has had a distilled spirit added to it in order to end fermentation, help preservation, or influence flavor. The addition of additional ethanol kills yeast ...
Two of the most notable phenols in wine include anthocyanins which impart color and tannins which add texture and aging potential. Photosynthesis The vital system of plant life where sunlight energy is trapped by chlorophyll in the leaves and is converted in chemical energy (such as the sugar glucose ) that is used throughout the grapevine.
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