wine, alcoholic beverage made by the fermentation fermentation, process by which the living cell is able to obtain energy through the breakdown of glucose and other simple sugar molecules without requiring oxygen. Fermentation is achieved by somewhat different chemical sequences in different species of organisms.
..... Click the link for more information. of the juice of the grape. So ancient that its origin is unknown, wine is mentioned in early Egyptian inscriptions and in the literature of many lands. The term wine is also applied to alcoholic beverages made from plants other than the grape, e.g., elderberry wine, dandelion wine.

Characteristics

Wines are distinguished by color, flavor, bouquet or aroma, and alcoholic content. Wine is also divided into three main types: still or natural, fortified, and sparkling. Wines are red, white, or rosé (depending on the grape used and the amount of time the skins have been left to ferment in the juice). For red wines the entire crushed grape is utilized; for white wines, the juice only. In rosé wines, the skins are removed after fermentation has begun, thus producing a light pink color. Wines are also classified as dry or sweet, according to whether the grape sugar is allowed to ferment completely into alcohol (dry), or whether some residual sugar has been left (sweet).

In a natural wine all the alcohol present has been produced by fermentation. Fortified wines, such as sherry, port, Madeira, and Malaga, are wines to which brandy or other spirits have been added. These wines contain a higher alcohol content (from 16% to 35%) than the still wines (from 7% to 15%). Sparkling wines, of which champagne champagne (shămpān`), sparkling white wine made from grapes grown in the old French province of Champagne.
..... Click the link for more information. is the finest example, are produced by the process of secondary fermentation in the bottle.

Highly publicized studies of the French, particularly in Lyons, claim that a moderate consumption of red wine might help reduce the risk of cardiovascular disease. Such findings were judged worthy of further investigation by the American Medical Association.

Production

In natural-wine making the grapes are gathered when fully ripe (sometimes, as for Sauternes, when overripe). Mechanical extraction of the juice, called must, has almost entirely replaced treading, the traditional method. For red wines the must is fermented with the skins and pips, from which the newly formed alcohol extracts coloring matter and tannin. Fermentation starts when wine yeasts (Saccharomyces ellipsoideus), existing on the skins of ripe grapes, come in contact with the must. It may take from a few days to several weeks, according to the temperature and the amount of yeast present or introduced. When the new wine has become still and fairly clear, it is run off into large casks, where it undergoes a complicated series of chemical processes including oxidation, precipitation of proteids, and formation of esters that create a characteristic bouquet. The wine is periodically fined (clarified), then racked into smaller casks. After some months, or for certain wines several years, the wine is ripe for bottling.

The very rare, superfine natural wines made in good vintage years from perfect grapes of the better varieties and possessing the unaccountable quality that vintners call breed are produced in the Bordeaux, Burgundy, and Rhône regions of France, in the Rhine valley of Germany, in California's Napa and Sonoma valleys and other parts of the United States, and in other regions of the world. The fine sherry sherry [from Jérez], naturally dry fortified wine, pale amber to brown in tint. The term sherry originally referred to wines made from grapes grown in the region of Jérez de la Frontera, Andalusia, Spain; today it may refer to any of the
..... Click the link for more information. of Spain and port port [from Oporto ], fortified wine made in Portugal from grapes grown in the Douro valley; Portuguese law allows only this wine to be called port. Various grapes are blended by the growers, and brandy is added before fermentation is complete.
..... Click the link for more information. of Portugal are superior fortified wines. Champagne is the best-known fine sparkling wine, but superior sparkling wines are also produced elsewhere in the world.

French Wine

France is the most influential wine-producing area in the world and has developed superfine natural still wines and the finest sparkling wine—champagne. The Bordeaux region furnishes red wine known as claret (or simply Bordeaux) and white wine, both dry except for Sauternes. The best-known Bordeaux wines are those of Médoc (red), classified and known by the vineyard names, as Château Lafite-Rothschild, Château Margaux, and Château Latour; Graves (red or white); Sauternes (white), sweet, made from overripe grapes and including the noted Château d'Yquem; and St.-Emilion and Pomerol.

Burgundy wines, red and white, are somewhat lighter in body than the Bordeaux. Connoisseurs prize the Burgundies of the Côte d'Or, especially the white Montrachet, and red Clos Vougeot and Romanée. The Chablis area produces fine, white Burgundy. Good wines are made in the Loire valley (Vouvray), the Rhône valley (Hermitage and Châteauneuf-du-Pape), Alsace, and the Jura Mts. A great quantity of wine is produced in S France, some of it made into vermouth, distilled into brandy, or used for blending, and some of it of superior quality.

Bibliography

See A. Lichine, Alexis Lichine's Guide to the Wines and Vineyards of France (4th ed. 1989); N. Faith, The Winemasters of Bordeaux (rev. ed. 1999).

German Wine

Fine German wines are generally light, dry, white wines made from the Riesling grape and characterized by a fresh, flowery bouquet. Hock, derived from the town of Hochheim, is an English term sometimes applied to all Rhine wines. The best white Rhines traditionally are from the Rheingau. They include Johannisberger, Rüdesheimer, and Steinberger. Rheinhessen wines are milder and lighter in taste. The third Rhine district, Pfalz (the Palatinate), also produces distinguished wines. Liebfraumilch, although well known, is typically an undistinguished semisweet Rhine wine. Rhine wines were formerly matured for many years in huge casks like the classic Heidelberg Tun, but are now aged in small casks for not more than three years. One of the most northerly viticultural areas in the world, situated along the Moselle (Mosel) River and its tributaries the Saar and the Ruwer, furnishes extremely light, delicate wines. Moselle wines are drawn off into green bottles, Rhine wines into brown. Other good wines are made in Baden, and in Franconia in Bavaria, noted for Stein wine.

Italian Wine

Italy is the largest and one of the oldest wine-producing countries in the world. Italian wines are frequently named for the grape rather than for the region of origin; hence a wine excellent in one locality may be inferior in another. The best known is Chianti, red or white, and properly a Tuscan wine; Tuscany also produces the esteemed red blends known as Super-Tuscans. From Piedmont come the red Barolo, Barbera, and Barbaresco wines; from Campania come the well-known Lacrima Cristi, and Falerno, descendant of Horace's Falernian; from Veneto comes Valpolicella, dark red with a rich texture. Sicily makes Marsala, a sweet, amber-colored, usually fortified wine, but both that island and Sardinia are increasing important for quality wines.

American Wine

Although in the past American vintners largely were satisfied with quantity production and imitations—largely in name only—of foreign wines, since the mid-1960s the quality domestic wine industry has grown, and many excellent and some superb wines have been made in the United States. Wine is produced in many states; California is the nation's richest wine-producing state, followed by New York and the Pacific Northwest states. In California and the Northwest, grapes of the Old World species, Vitis vinifera, are grown, and some of the varieties produced from these grapes have come to rival the finest French wines. Some of the best wines come from the Napa Valley area north of San Francisco. Distinguished wines from that region include cabernet sauvignon, chardonnay, and zinfandel. Eastern wines, most of them from New York state—especially the Finger Lakes region—were long made mainly from native grapes such as Concords, Catawbas, and the southern scuppernong, but many are now produced from the Old World species and hybrids.

Bibliography

See P. Lukacs, American Vintage: The Rise of American Wine (2000).

Other Countries

Until recently, sherry was the major Spanish wine sold. Today, Rioja, a leading table wine, is Spain's most widely exported wine, and Ribera del Duero, Priorato, Navarre, and other regions also produce fine wines. Portugal, best known for port and Madeira, also produces some excellent table wines. Greek wines, mainly whites and rosés, are sometimes treated with pine resin (retsina). Australian wines have sold well since the mid-1980s, when first-class examples of chardonnay and cabernet sauvignon became available abroad; New Zealand is especially noted for its sauvignon blanc. The best wines from South America come from Chile, which produces both fortified and table wines; Argentina is another significant producer. French planting has made Algeria one of the largest wine-producing countries, but the wines are not notable. Other wine-producing countries include Austria, Hungary, Romania, Bulgaria, and South Africa.

Bibliography

See E. Peynaud, Knowing and Making Wine (1984); H. Johnson, Vintage (1989) and Modern Encyclopedia of Wine (4th ed. 1998); S. Spurrier and M. Dovaz, Wine Course (1990); J. Robinson, Oxford Companion to Wine (1994); R. Phillips, A Short History of Wine (2001).

wine

Alcoholic beverage made from the fermented juice of grapes. Wine may also be made from various fruits and plant parts. Though known by the ancients, wine was not drunk in its matured form until the development of the bottle and cork in the late 17th century. In wine manufacture, grapes are crushed and strained, and the juice (called must) is sealed in vats along with yeast (Saccharomyees ellipsoideus) and often sulfur dioxide, which suppresses wild yeasts and organisms. Fermentation continues for several weeks, and then the wine is drawn off (“racked”) into wooden barrels or other containers for a second fermentation (“aging”). It is clarified and bottled before undergoing final maturation. Wines may be classified according to colour as red, rosé (pink), or white; colour depends on whether the skins of red grapes are allowed to ferment with the juice. Wine taste is described as sweet or dry, sweet wines being high in sugar content and dry wines containing little or no sugar. Sparkling wines, such as champagne, contain suspended carbon dioxide, the result of bottling the wine before fermentation is complete. Fortified wines, such as port and sherry, contain added brandy. The leading wine-producing countries are France, Italy, Spain, the U.S., Argentina, Germany, Australia, South Africa, Portugal, and Romania.

Wine

(Wine Is Not an Emulator) Software that runs Windows applications under Linux and other versions of Unix running on an x86 PC. Wine runs Windows executables as they are. It executes them by trapping the calls from the application to the Windows interface (the Windows API), converting the arguments in the call where necessary and directing them to X Window routines, which perform the actual processing. For example, Linspire (formerly Lindows) is a Linux desktop operating system that uses Wine to also run Windows programs. For more information, visit www.winehq.com. See X Window, WABI, Odin and Linspire.

wine

a. an alcoholic drink produced by the fermenting of grapes with water and sugar

b. an alcoholic drink produced in this way from other fruits, flowers, etc.

2. a dark red colour, sometimes with a purplish tinge

3. Pharmacol Obsolete fermented grape juice containing medicaments

4. Adam's wine Brit a dialect word for water
www.intowine.com
http://wine.about.com
www.wines.com
www.upenn.edu/museum/Wine/wineintro.html

wine

symbol of Christ’s blood in Eucharist. [Christian Tradition: “Eucharist” in Cross, 468–469]

See : Christ

wine (redirected from wining)

Characteristics

Production

French Wine

Bibliography

German Wine

Italian Wine

American Wine

Bibliography

Other Countries

Bibliography

wine

Wine

wine
(redirected from wining)