Outline of wine

The following outline is provided as an overview of and topical guide to wine

See also: Glossary of wine terms
Glasses of red and white wine

Definition

Wine is an alcoholic beverage typically made of fermented grape juice.[1] The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients.[2] Wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars found in the grapes and converts them into alcohol.[1] Different varieties of grapes and strains of yeasts are used depending on the type of wine being produced. Wine includes the following ingredients:

  • Ethanol – the type of alcohol found in alcoholic beverages. It is a volatile, flammable, colorless liquid, and also a psychoactive drug.
  • Fermented grape juice – what wine is made from
    • Fermentation – process that turns grape juice into an alcoholic beverage. During fermentation yeast interact with sugars in the juice to create ethanol.
    • Grape – fruit that grows on the perennial and deciduous woody vines of the genus Vitis. Grapes can be eaten raw or used for making jam, juice, vinegar, wine, raisins, and grape seed oil.
    • Juice – the liquid that is naturally contained in fruit or vegetable tissue.
Main article: Wine chemistry

Scientific makeup:

Types of wine

Wine styles
  • 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, leaving a wine that is high in sugar and alcohol content.[3]
  • Fruit wine – Fruit wine is a fermented alcoholic beverage made from a variety of base ingredients and can be made from virtually any plant matter that can be fermented. The fruits used in winemaking are fermented using yeast and aged in wood barrels to improve the taste and flavor quality.[4]
  • Ice wine – Ice wine is a type of dessert wine made from frozen grapes. Grapes are frozen on the vine around 20 °F (-7 °C), and late crushed in a grape press. The sugars in the grapes do not freeze, thus creating wine with higher sugar concentrations. Ice wine production is risky because many grapes do not survive the cold temperatures—resulting in ice wines being generally expensive.[5]
  • Orange wine – Amber wine gets its name from its deep orange color. This wine is made by leaving white wine grapes in contact with the skins, stems, and seeds during fermentation.[6]
  • Red wine – A still wine with red to purple hues created by grape skin pigments, made from dark-colored grapes
  • Rosé – Rosé is a style of wine that is made by juicing red grapes and allowing them to macerate for a short period to give the juice a pinkish hue. The maceration step only lasts two to three days and after that, the skins are removed, and the juice is allowed to ferment. Provence, France is the region that is most famous for the best rosés in the world.[7]
  • Sparkling wine – Sparkling wine is made by fermenting wine twice. During the second fermentation, the wine is aged with lees at the bottom of the wine barrel. While the wine is being aged, the autolysis of yeast occurs which gives the wine the sparkling component.[8]
  • Straw wine – Straw wines are made from a centuries-old method of laying grapes out on straw mats for long periods to be dehydrated by the sun. The dehydration results in more concentrated flavors and sugars in the grapes, leading to typically sweeter wines. They are often paired with desserts, fruit, and charcuterie, or served as an aperitif.[9]
  • Table wine
  • White wine – A clear to yellow wine made from white grapes or dark-colored grapes

Grape varieties

Grape varieties – below are some examples of grape varieties from which wine is made: (This list does not render on mobile; try the Desktop view link at the bottom of the page)

Wine by country and region
Main articles: List of wine-producing countries and List of wine-producing regions

Classification systems
Main articles: Classification of wine and Appellation

Wine industry

Wine packaging
Types of wine packages
Seals

Accessories
Main article: Wine accessory

Wine professions and qualifications
  • Wine club –
  • Globalization of wine –
  • Global warming and wine –

Wine production

Wine selecting

Wine in culture

Wine and health

History of wine
Main article: History of wine

By period
  • Neolithic Period – The earliest marks of viticulture can be traced back to Georgia, where archaeologists found grape pips similar to those of vitis vinifera sativa from as early as the 6th millennium B.C. Wine production during this period was most likely done through the use of kvevri, large earthenware pottery used for fermentation and storage.[11]
  • Ancient Greece and wine – The ancient Greeks pioneered new methods of viticulture and wine production which they shared with early winemaking communities in what are now France, Italy, Austria and Russia, as well as others through trade and colonization.
  • Ancient Rome and wine –
  • Champagne Riots –
  • Ancient Scandinavia – The Ancient Scandinavians produced a grog that was an alcoholic mixture of grains, honey, herbs, fruits, and occasionally even grape wine. Grog has been dated to the years 1500-200 BC, and Ancient Greek and Roman texts have dismissed grog as "barley rotted in water" rather than actual wine.[12]

By region

Organizations and institutions

Publications

Other

Persons influential in the field of wine
gollark: What?
gollark: Hmm, that seems completely reasonable.
gollark: The server's moderators have no ability to do that. It was probably the POTAT-O5 Council or something.
gollark: "They"?
gollark: b̳̋ͨe̡̒́eͦ́̽s̨ͬ̿.̹͎̊

See also

 Wine portal

References
  1. Mauseth, James D. (2013). Plants & people (1st ed.). Burlington: Jones & Bartlett Learning. p. 366. ISBN 9780763785505. Retrieved 3 September 2015.
  2. Johnson, H. (1989). Vintage: The Story of Wine. Simon & Schuster. pp. 11–6. ISBN 0-671-79182-6.
  3. Jackson, Ron (2000). Wine Science (Second ed.). Academic Press. pp. 609–619. ISBN 9780123790620.
  4. Kosseva, Maria; Joshi, V.K.; Panesar, P.S. (2017). Science and Technology of Fruit Wine Production. Elsevier Inc. ISBN 978-0-12-800850-8.
  5. Puckette, Madeline. "Ice Wine, You're So Fine". winefolly.com. Retrieved 5 May 2019.
  6. Wakawaka, Hawk. "Understanding orange wines 2: Georgian amber wines; pheasant's tears rkatsiteli, vinoterra kisi". Hawk wakawaka wine reviews. Retrieved 2019-02-05.
  7. Staff, Vinepair. "What is Rose Wine?". vinepair.com. Retrieved 5 May 2019.
  8. Torresi, Sara; Maria, Frangipane; Gabriele, Anelli (1 December 2011). "Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: A review". Food Chemistry. 129 (3): 1232–1241. doi:10.1016/j.foodchem.2011.05.006.
  9. "The Last Straw". turkeyflat.com. Retrieved 7 May 2019.
  10. Liu, Shuxun; Liu, Enchao; Zhu, Baoqing; Chai, Bowen; Liu, Ruojin; Gao, Qiong; Zhang, Bolin (January 2018). "Impact of maceration time on colour-related phenolics, sensory characteristics and volatile composition of mulberry wine". Journal of the Institute of Brewing. 124 (1): 45–56. doi:10.1002/jib.476.
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