4230:
5007:
4971:
2503:
2967:
2416:
1362:
616:
2840:
4901:
703:
2725:
2428:
829:
2852:
233:
2685:
3663:
1889:
2074:
3620:
5026:
406:
2272:
4218:
5071:
2697:
93:
3901:
1458:
2462:
2799:, which allows a good balance of acquired alcohol and residual sugar, is to leave as many potential degrees as the degrees acquired over 10% by volume. For sweeter dessert wines fermentation stops spontaneously by excess sugar and alcohol: Alcohol is waste from the yeast and it is poisonous in large doses. In the case of sweet wines an addition of wine alcohol stops the fermentation. FML is not done for sweet wines as the lactic bacteria preferentially degrades sugar which would give a lactic bite (sweet and sour wine). In addition, the balance of acidity and sugar in the wine supports vivacity.
4339:
1699:
3644:
3605:
4354:
2208:
699:, and the maximum altitude for viticulture descended to 220 metres. Hans-JĂĽrgen Otto noted that: "all the vineyards suffered and decreased in area". In England the vine also disappeared. The less early vineyards preferred to select white varieties of grapes because, even if unripe, white grapes allowed wine that was a little sour to still be consumable, while red grapes do not give enough colour, and green tannins make the wine bitter. The interruption of the fermentation by a cold winter led to the discovery of the process of secondary fermentation of champagne.
2673:
3801:
4739:
3522:
3302:
3440:
2709:
4087:
915:
1167:
2661:
4688:
3706:
improved by plucking the stems: the winemaker prevents sap reaching the cluster and so it dries faster. The annular incision, long practiced, involves removing a ring of bark on the branch below the clusters. The sweet sap cannot descend and is concentrated in the grapes, while the sap continues to feed the upper branch. Another quick method is to cut a portion of the stem. The grape is dried upstream, but the downstream section progresses normally. The blending in the vat or the press of two types of grapes improves the final result.
1994:
5086:
788:
4369:
3468:
5059:
1149:
4562:
3534:
1221:
1675:
9560:
9268:
4933:
933:
3832:
3782:
3452:
2021:
4918:
4952:
4384:
4991:
1005:
2006:
1687:
1185:
1853:
4023:
1059:
3480:
4751:
3866:
3851:
4715:
878:). In California the search for temperature control of fermentation matured. Applied to white wine they revolutionized this type of wine. European wines, marked by their processes of crushing the grapes, are diametrically opposed to those very fruity wines marked by a refreshing liveliness. During the years 1960–1990, these methods of wine-making moved to Europe and the use of refrigeration equipment is now widely used in almost all regions producing white wine.
951:
1877:
5047:
3817:
3287:
969:
4763:
1095:
4703:
4424:
4039:
1311:
3507:
987:
4055:
1865:
1041:
1257:
1023:
3275:
4727:
3882:
1275:
34:
4574:
3492:
1293:
3559:
grapes and wine during fermentation led winemakers to equip their cellars with adequate equipment: refrigeration units, circuits of pipes to carry the liquid refrigerant, and vats temperature-regulated by coils in the walls of the vessel or flag (a thin welded coil shaped like a flat plate with a high heat exchange capability). This mode of production happened in Europe at the same time as new techniques of treatment of the
3959:
1077:
6015:
5952:
5751:
5634:
5517:
5496:
5474:
5453:
5439:
7317:
4547:
1663:
1131:
4071:
4007:
3943:
1329:
1203:
3991:
3259:
1113:
3975:
1239:
8502:
4775:
1536:, it has spread to many new producing countries who sell under the name of the grape. It can be made sparkling or still. It typically has a wider-bodied and rich citrus taste compared to other white wines. A common choice of food pairing for this wine is fish or poultry. It owes its world distribution to its quality in a very wide variety of regions of climate and geology: from
3045:
yeast (mannoproteins) allows salts of tartar to keep their solubility. The addition of this compound industrially permits a good quality stabilization. This solution is the least expensive for energy and refrigeration equipment and does not alter the aromatic perception of wine. Nevertheless, tests conducted by the
Cooperative Institute for Wine of
461:, and the monks planted vines at high latitudes and increased the monastic acreages. Difficult to transport and store, wine long remained a product for local consumption. The trade was re-established initially after the enrichment of the nobles and prelates because, as with the Romans, the art of the table reflected the reputation of the host.
1651:. Historical documents reveal it has been grown since the early 17th century, around 1602. Typically medium-dry, this textured wine contains a generous amount of extract from its thick-skinned berries. Highly regarded by modest vintners, it has become the most frequently grown wine in the most prominent wine-growing region of Switzerland. The
3563:(accelerated settling, use of selected yeasts, addition of glues and yeast enzymes, the practice of maceration). In wine jargon, all of these practices give a "technological wine". This is very fragrant, crisp on the palate, and does not require ageing. The "old" type of European white wines were well suited to this type of wine – it was the
3414:. The coupe dates from a time when the wines were mostly sweeter and less aromatic. Since the 1930s and with the habit to consume drier sparkling wines, the flute has taken the place of the coupe. The coupe is also used in mixtures which have an olive in a bubbly cocktail and in the spectacular pyramids of glasses that crown festivities.
389:. The conquering of regions more and more to the north encouraged the Romans to cultivate the vine and to produce lighter and less sweet wines. It also encouraged them to seek new wild varieties adaptable to these distant areas where the Mediterranean varieties showed their limits. For example, vines were planted on the banks of the
4432:
sauce is well balanced with an intense ingredient (lemon juice or mustard) a more opulent wine can be recommended: sweet or dry wine aged in barrels. Sweet wines, either just sweet or fortified, are a good option for exotic dishes with sweet spices (dishes with cinnamon, vanilla etc.). Fortified white wines are recommended with
1591:. It is remarkable for its typical vegetable/mineral aromas so tends to be flat and lack fruit qualities. The dominating flavours range from sour green fruit such as of apple, pear and gooseberry through to tropical fruit such as melon, mango and blackcurrant. A common food pairing for this wine is seafood, poultry, and salad.
4970:
5117:
A number of authors, poets, and philosophers have celebrated wine in general but the quotes are become much more rare when it comes to include colour. Authors in all eras have spoken using white wine to illustrate their point. Serious or tinged with humour white wine is present in all kinds of works,
4592:
White wine is regularly used as an ingredient. Its acidity balances well with fat, taking away excess heaviness. This acidity also refines the meat or fish and it helps to break down the fibres of the meat to make it tender. The role of white wine is similar to that of lemon juice used under the same
2498:
type molecules) and aging potential. To be implemented, this process requires a perfect de-stalking, moderate crushing and sulphite to protect the wort from oxidation. The duration (typically 5 to 18 hours at 18 °C (64 °F)) depends on the variety, the temperature of maceration, the maturity
734:
declared that: "the Tokay of three centuries ago was the best sweet wine in the world, it was inherited from a long-standing winemaking tradition". Developed with a grape whose exceptional maturity is due to a trade secret, this wine also developed its qualities through a process that long remained a
660:
in 1588) the trade continued – sometimes provided by pirates who stole what they could not buy. Between 40 and 60 thousand barrels each of 500 litres left the
Spanish coast annually for England and the Netherlands (this volume of some 300,000 hectolitres represented two-thirds of today's production).
4108:
Sparkling wine is mostly white and contains fermentation gases (carbon dioxide). The first sparkling wine dates back to the very first winemaking. During alcoholic fermentation of all wines yeast produces carbon dioxide so during fermentation all wines are sparkling. For most of them the gas escapes
3219:
is used if the appearance is very bright and full of reflections, in the definition of the various nuances specific to the metal (...) If, with proper clarity, the wine does not shed light and does not radiate reflection, we will give only the term yellow". On a colour scale white wine can be almost
2477:
that are needed from the unwanted parts. The process followed at this stage will largely determine the future quality of the wine. For this, the clusters are generally shaken then trampled. The practice of moderate trampling allows the grains to burst, releasing the juice and pulp (it cannot be used
2340:
in the wort of oxygen that is necessary to oxidize the wine. Since 1962 the addition of vitamin C in the wine has been allowed to a maximum of 15 grams per hectolitre at the time of packaging to stabilize the wine. Experiments in the late 2000s tried to determine a method to add it to fresh harvests
873:
During the 20th century planting vines in countries where it was unknown was booming. However, it was shaky in places with higher temperatures during fermentation. The use of larger containers creates problems during fermentation: the yeasts produce heat which cannot escape and beyond 35 °C the
4206:
Made famous by the champagne used to christen large ships at launch, sparkling white wine is produced in almost all wine-producing countries and has become a benchmark for providing a festive and commemorative spirit to an event. This unique side is found in the labelling of the bottle. Firstly the
3773:
is a recent technique invented to reproduce the phenomenon in regions that are not cold enough: The grapes are artificially frozen before being pressed. This method overcomes the climate, and harvesting work can continue without waiting for the frosts (risk of loss of the grapes by weather accident
3017:
is in the form of crystals at the bottom of the bottle. This is a natural phenomenon but many producers seek to avoid this as dealers and uninformed consumers take these crystals as a fault. It is caused or accelerated by cold storage: low temperature reduces its solubility. The habit of refreshing
2929:
Maturing can also be done in barrels. The wine is put in barrels after fermentation but fermentation itself may also occur in the barrel. The barrel has a dual role: it flavours the wine giving it a scent of toast, butter, and vanilla but it also helps to mature it by providing a very small regular
2802:
A winemaking technique called "reducing" or "technology" has been developed. Very fashionable in
Australia and New Zealand, this technique seeks highly aromatic white wines and is very interesting on aromatic varieties such as Sauvignon B, Colombard B, and Riesling B, although less so for varieties
2744:
of fatty acids) are synthesized by the yeast during fermentation of light juice below 18 °C. However, clarity and low temperatures are factors which slow fermentation. Recourse to the addition of selected yeasts for these difficult working conditions becomes crucial. In contrast some producers
2489:
if the quality of the grapes is good. Pre-fermentation
Maceration is generally performed at a controlled temperature to delay the onset of fermentation. This technique improves the extraction of varietal aromas and their precursors which are mainly located in the skin. Acidity decreases as does the
2423:
Grape maturity depends on the requirement of the final product. For a sweet white wine, whether fortified or natural, sugar is the key criterion. For a dry white wine, technological maturity is calculated and the fruit is harvested just before (usually eight days) the maturity of the sugar. At this
820:
The progress of the glass industry (especially from the use of coal) helped to democratize the use of the glass bottle. The production of sparkling wine increased dramatically and spread to the
American continent. The technique of manufacturing was industrialized and other regions were inspired but
4431:
At mealtimes very dry wines with little minerals are recommended with oysters and seafood: their acidity reveals the salinity of the shellfish. The most fragrant wines go well with shellfish, fish, or poached white meat. For stews the acidity of white wine counterbalances the weight of fat. If the
4406:
The temperature of service is a criterion to put wine in the best condition for drinking. The wine must be chilled but not be served with ice. Between 8 and 9 °C, the chill will accentuate the liveliness of the bubbles and reduce the sweetness of a sweet or
Fortified wine. For an aromatic dry
3725:
creates microscopic perforations of the grape skin through which water is allowed to evaporate while maintaining the other components. The action of botrytis induces different flavours in the grape related to chemical reactions in the berry. The precocity of the varietal-land and low vigour of the
3405:
Sparkling wines are served in particular glasses such as the flute and the coupe. The flute is the preferred glass for professional tasters: the shape concentrates the aromas to the nose of the taster and its height allows appreciation of the fine bubbles that rise to the surface. The coupe is not
3200:
The colour of white wine is as varied as the types of wines. The term most commonly cited is yellow. However, the richness of vocabulary leaves free space for visual analysis between the actual colour and the hue (the range of colour is often different at the joint between the wine and the glass).
2748:
Fermentation starts spontaneously under the action of the natural yeasts from the grapes. The winemaker can choose to use a commercially available active dry yeast. It can help to express the characteristics of a variety or a method of manufacture. For a dry white wine fermentation continues until
3328:
The fruity aromas include citrus fruit such as lemon and grapefruit, white fruit such as apple, quince, peach and apricot, and nuts such as walnut and hazelnut. Exotic fruits are also present: pineapple, mango, and lychee. Obviously the aromatic palette includes these cooked flavours: apple, jam,
3044:
which is responsible for the formation of insoluble bitartrate and also modifies the organoleptic qualities. However, it does allow a definitive stabilization. Reports of high tartaric stability in white wines matured on lees has led to research in this area. A protein from the hydrolyzate of the
2953:
This blending may be purely quantitative: various vintages can be blended to achieve the desired volume. It can also be qualitative; the taster or a team of tasters (cellar master, winemaker, owner of the estate, etc.) determine the amount of each wine to mix together in the final blend to obtain
2604:
Settling by flotation is a technique where the introduction of a gas at the bottom of the tank creates bubbles which cause the particles to rise to the surface where they are removed by a scraper. Filtration with a rotary vacuum filter is relatively slow but effective. It is often used to recover
2385:
with the tartaric acid: Potassium bitartrate and the neutral calcium tartrate at the pH of the wine. For these, when their solubility threshold is reached, they settle and contribute to de-acidify the wort. In the southern regions where acidity is sometimes a little lacking this may be a cause of
482:
which included a set of rules on the cultivation of the vine in all areas. It was an era of great development of the culture of white wine in
Germany and Austria. The Central European vineyards reached 100,000 hectares, which was three and a half times the area in the 1990s. From the 13th century
3705:
with straining" or "late harvest" consists of leaving the grapes on the vine to concentrate the sun. The sugar no longer builds up once reaching maturity but the water evaporates which lowers the yield but increases the concentration of sugar. This is the oldest and most common method. It can be
3558:
Before the 1950s, the traditional
European wine was made in small containers where the temperature did not rise high enough to interfere with the fermentation but this method of vinification gave wine structure and roundness but was not aromatic. In California and Australia, the need to cool the
2352:
of healthy grapes, the natural quantity is sufficient for the yeast. On the other hand, for a degraded harvest (by gray mold), the degradation of this vitamin leads the winemaker to add it to the must to ensure a trouble-free fermentation. In the case of a harvest with a very clear wort and low
2243:
and accumulates in the berry, where it is a characteristic of the maturation of the grapes. Many different sugars coexist: the most common are glucose and fructose which will be consumed by anaerobic yeast to convert it to alcohol during fermentation. They are in substantially equal amounts. To
3032:
Another solution is to introduce
Metatartaric acid, a tartaric acid polymer, into the wine. Its mode of action is still unknown but it prevents microscopic crystals from growing. However, the effect is not sustainable in the long term (between 6 and 18 months) because it hydrolyzes when warm.
798:
was created in the 18th century but it was in the next century that its global expansion would occur. The crowned heads of Europe quickly made the wine stylish in their courts although its production, necessarily in bottles, made for a very expensive product. Historian Hugh
Johnson assigns an
3024:
The first is to cool the wine to a negative temperature near freezing for several weeks. The potassium bitartrate crystals precipitate and can be removed by filtration prior to packaging in bottles or bag-in-boxes. This solution is costly in refrigeration energy and can negatively affect the
3401:
Ever since glass containers have existed, specialised glasses for each type of wine were created. Many glasses specific to white wine exist in many wine-producing regions. The glass must be perfectly clear and colourless to properly appreciate the colour of the wine. However, designers and
3170:
Packaging wine has historically varied. In one early method, wine merchants kept their stock in barrels or casks and the client would fill their pitcher or bottle. Glass bottles revolutionized the wine industry. The absence of transfer and thus contact with the oxygen in the air has made a
2745:
grow their vines organically or biodynamically: the lees are of good quality without synthetic chemicals harmful to yeast so they are kept in the wine. Turbidity of the must ensures a good supply of yeasts and fermentation in small tanks or in barrels then does not require mastery of cold.
2635:
In the "stabilisation of lees" (liquid cold stabilization) the winemaker regularly adds lees in suspension for several days so they do not settle immediately. Then he proceeds to a conventional settling as indicated above. This technique allows the enrichment of the wort with precursors of
2597:
give a high viscosity to the juice, cut the suspended particles into shorter chains, and accelerate precipitation. Refrigeration of the wort is needed: if the fermentation starts, the release of bubbles of carbon dioxide would spread suspended particles throughout the wort preventing their
2291:
is present in green grapes, and its ratio decreases with maturation to give between 2 and 7 grams per litre at harvest. The range is very wide depending on the variety and soil with hot climates giving lower rates as the heat accelerates its degradation. There are many other acids in small
3402:
manufacturers of tableware have created white wine glasses with green or blue feet. These colours flatter the wine – they give an artificial colour in the shade (a reflection barrier which emphasizes the separation between the glass and the wine) – rejuvenating the perceived impression.
4893:
or for the representation of the everyday life, party life, or life to excess. An abundance of English, Dutch and German paintings from the 17th century depicted a high consumption of white wine at that time replacing the consumption of beer in the aristocracy and the bourgeoisie.
2096:, a waxy coating that gives a matte finish to the colour of the grape and contains the yeast responsible for fermentation. The grape skin also contains volatile compounds in its deeper layers. These are responsible for the aroma of the grape and for the molecules that become the
2978:
Clarification consists of removing insoluble particles in suspension in the water-alcohol solution that is the wine and stabilization is to maintain the solubility of the elements dissolved in the wine throughout the retention period in the bottle and consumption at the table.
3186:
has been given certain shapes dedicated to wine. The most emblematic is the bottle of sparkling wine: because of the pressure inside it is a fairly thick glass. Many countries have adopted this shape for bottles of white wine – a more streamlined form than red wine bottles.
2528:(Must of Drops) is the juice that flows naturally from the berries crushed under their own weight prior to pressing (on the way to the press). Trampling increases its proportion and makes the material profitable by processing a higher tonnage of grapes at the same time. The
5185:"In June at the fish market, one does not loiter anymore: one strolls. Behind the port, the cherry tomato is nowhere to be seen at the farmers market stall. One munches them with salt on the sand with a basil branch and a glass of Brem iced white wine" - Pierre Desproges
4529:), sparkling, and sweet wines accord well with fruit desserts (salad, tart). The fortified and sparkling wines support rich desserts made with cream or butter. Crèmes brûlées or caramel which combine sugar and cream can be eaten with a sweet and lively wine such as
4415:
The acidity of dry white wine is reduced by slightly salty or sweet dishes while the wine accentuates the salty side of food and tempers heavy fatty foods. Sweet wine goes well with sweet and savoury dishes to mitigate the heavy sugar and stimulate the fruitiness.
4322:
or dry fortified wines are dry wines (without sugar) whose fermentation was completed. A quantity of alcohol is added to increase their alcohol content. They age for a long time giving wines with the ability to be kept for a very long time. These wines are the
3067:
allows the precipitation of unstable proteins which can then be removed by filtration and extraction. The proteins can also react with Metatartaric acid added to wine to prevent tartaric precipitation: the wine then loses its shine and becomes opalescent like
2061:. In the production of a white wine, the stalk does not contain any useful part: its moisture can cause dilution and the presence of tannins is not desirable in the wine. This is why it is quickly isolated from the rest of the harvest, either by shaking or by
4419:
For an aperitif, flavoured dry wine or sparkling wine goes with all meals. Specialists in tasting consider that the sugar or alcohol in some wines has a saturating effect on the taste buds, by contrast the fruity liveliness awakens them to the meal to come.
3362:
Same aromas that may be thought to be confined to red wines are found in white wines. This is the case especially in some white champagne wines partly made from black grapes and reminiscent of red fruit (strawberry, raspberry, blueberry, gooseberry, etc.).
2523:
also affects the potential quality of the wine. Since the 1980s, pneumatic presses have improved the work involved by working in airtight conditions and allowing a fine control of the pressure to extract the juice without damaging the grapes. The juice or
4229:
3220:
colourless white. When young it usually takes on a pale greenish or pale yellow tint. Its yellow colour darkens with age and maturing becoming gold, then copper, and finally amber. One of the darkest wines in the world is achieved with a white grape: the
2160:. Acids occur in larger amounts in the centre of the berry while the sugars are in greater proportion at the periphery. This heterogeneity in the distribution of sugars, acids, and inorganic compounds in the berry is used during pressing, especially in
4151:
for a wine in which the fermentation was stopped by cold (in the past it was the arrival of winter blocking fermentation). The remaining sugar finishes fermenting in the bottle, producing dissolved gas. This is the method developed by the producers of
853:
prevented the aristocracy and the clergy from recovering all the vineyards from which they were dispossessed. The practice of late harvest was widespread and the more or less sweet wines gained balance against their always lively acidity. In 1872, the
758:
was the legendary creator of champagne. In a northern vineyard he developed a special wine that would give rise to an exceptional passion for wine produced in a climate where it could not be expected for wine to reach maturity nor sufficient colour.
5343:: it can cause the onset of a crisis (Difficulty breathing). Symptoms such as difficulty breathing, migraine, or stomach heat sensation may indicate an intolerance. A reaction caused by a deficiency of sulphite oxidase (the enzyme that breaks down
4266:
or dessert wines are grape juices whose fermentation has been prevented by fortification with alcohol. Although the absence of fermentation can lead to discussion of their qualification as wine, it is nevertheless an alcoholic grape product. The
5006:
2435:
Traditional hand harvesting of whole bunches has been increasingly challenged by the harvesting machine for dry white wines, an economic choice but not always a qualitative one. The fragility of the grape requires either a rapid transfer to the
5607:
For example: for a must with a potential measure of 16% vol, the mutage will be when the fermentation produces 13% vol of alcohol and there will remain 3% vol potential in the form of sugar: so 3 Ă— 16.83 = 50 grams of sugar L to the power of
2482:). The practice of shaking or stalking has the advantage of separating the stems from the cluster of grapes and avoids giving the wine an herbaceous taste at pressing. The skin is not macerated and the transparent yellow colour is retained.
4407:
wine service between 10 and 12 °C stimulates vivacity and gives freshness to the flavours. Finally, the great white wines are best at a temperature between 12 and 14 °C which allows the flavours and the structure to be revealed.
2982:
To clarify wine, it is necessary to wait for particle deposition at the bottom of the wine container but this can be accelerated by the use of oenological adhesives. These additives bind to the insoluble particles and fall to the bottom.
5357:. This disease can occur from a regular consumption of 20 grams per day for women and 40 grams per day for men. However, some studies in California may indicate beneficial effect of wine at a low daily dose for non-alcoholic cirrhosis.
739:, Tokay experienced profitable trading. Attempted imitation came to nought and the use of noble rot remained a secret. It was not until 120 years later that a method of very late harvest was experimented with on the steep banks of the
6322:
3713:
without straining" is a practice of concentrating the grapes before pressing. The grapes are hung in an attic or on trays for the time it takes for some of the water they contain to evaporate. This method is the raw material of straw
2795:) (sterilisation of wine), by sudden cooling (anaesthesia of yeasts), by sterile filtration (capturing the yeasts in a very fine mesh filter), or a combination of several of these methods. A rule of thumb for determining the point of
8245:
3134:
The maximum allowable doses depend on the sugar content of the wine: the residual sugar is susceptible to attack by microorganisms which would cause a restart of fermentation. In France the dose is limited to 150 mg/litre for
2532:("must of the press") is the juice flowing from the press from the pressure on the grapes. It concentrates the grape's qualities or defects: It is rich in aromas, colloids, or phenolic compounds. However, it can also be marked by
844:
was a golden age of wine. The Industrial Revolution enriched a bourgeoisie clientele for the best wines and the rural exodus to factories created a large market for mass-produced wines. A prominent example for white wines was the
3554:
The dry white wine is a wine without sugar (the sugar ratio is generally less than 4 grams per litre). It is a wine very difficult to develop because the balance of the wine is based on only two parameters: acidity and alcohol.
8430:
2424:
point the relationship between sugar and acid is optimal. Further, low acidity will cause the future wine to be unbalanced with excess alcohol and lack of liveliness. In addition, the flavour will be less fresh and less vivid.
2089:), 4-6% tannins, 4-6.5% protein, 2-4% minerals, and 1% fatty acids. Their contribution in white wine is zero since they are removed in the pressing, in addition, the pressure is insufficient to extract anything from the seed.
2143:
The flesh of the grape is the most important part – it is between 75 and 85% of the weight of the grape. It consists of large polygonal cells which are very thin-walled. With a low pressure the cells leak their contents: the
1436:
The warmer southern areas also produce white wine, but in a lower proportion. In addition, it is more often sweet or fortified wines, natural sweet wines or "vinés" wines, as in the case of vineyards around the Mediterranean
874:
micro-organisms begin to suffer and fermentation slows then stops. After cooling the wine a new addition of yeast is needed to resume fermentation (not to mention the adverse effects on the wine's aromas and the risk of
762:
The fashion of drinking cheap dry white wine started in Paris in the 18th century. To evade the excise duty, Parisians took the habit of going to drink their wine at the producers premises outside the walls of the city.
3059:
Some producers who sell their own products directly to the consumer, explain these natural phenomena to the customer who then serve the wine gently in order to prevent the crystals forming in the bottom of the bottle.
3429:. This glass has a thin glass wall and curve calculated to be able to taste all wines. This glass is used, among others, during the approval tastings – the gateway for the wines to be entitled to bear the name of an
3619:
1377:. The grapes for the production of dry white wine are harvested just before ripening. These production conditions can result in a more northerly or mountainous location for the vineyard producing dry white wines.
5617:
The freezing temperature of wine is approximately half of its alcohol content by volume, expressed as a negative value. For example, a wine of 10% by volume freezes around –5°C, a wine of 12% by volume at around
3126:
or dioxide of sulphur is used in all winemaking operations from harvesting to packaging. It plays a protective role in the wine against the phenomena of oxidation, oxidase enzyme action (enzymes that oxidize the
6343:
2954:
optimum quality. In winemaking blending is always empirical, it cannot be predicted that the combination of two or more vintages will give the expected product. The only secure values are analytical values (
3769:"Freezing of grapes" and cold pressing are used to squeeze the liquid part of the berries. The flakes of frozen water remain in the press and only the sweet juice flows. This is the principle of ice wine.
3406:
recommended because of its too flared shape: it does not preserve the layer of foam, and the gas and aromas escape too fast. According to legend, this type of glass was developed based on the shape of the
7377:
7348:
4290:
or sweet wines are wines where fermentation was stopped before completion. The added alcohol retains the grape sugar and guarantees its smooth taste. The majority of muscat wines fall into this category
2772:. This operation, which reduces the biting acidity of the wine, is not always desirable nor practiced. In southern areas the acidity is carefully preserved to give the wine its liveliness for refreshing
4436:. Sparkling wines can be taken at any time during the meal, their diversity allows this. A choice of sparkling wine also allows the retention of the same wine from the beginning to the end of the meal.
2644:. In the "maceration of lees", the lees from the static settling are gathered in a refrigerated tank and agitated for several days. After filtration and fermentation they give a white wine also rich in
4258:
A fortified wine is a wine in which there has been an addition of alcohol. This category includes three types of wine products depending on the fermentation stage where the fortification took place:
7147:
362:, a physician born around 460 BC who commonly prescribed it to patients. "Vinous white wine" and "bitter white wine" were used among his remedies – a sign of diversity in production at that time.
2601:
Dynamic settling is performed with a machine that accelerates the separation of the wort from the lees. The centrifuge removes the largest particles but does not achieve a high level of clarity.
4626:
White wine is also used as a wetting agent for slow cooking. In this type of dish it combines the flexibility of the meat and balances the fat from the sauce. It plays this role in the case of
2740:, or epoxy resin. For large volume tanks the control of temperature, which typically is around 18 °C, becomes necessary. The majority of aromatic components (acetates of alcohol and ethyl
2443:
However, for some sweet wines, a successful harvest requires manual work and training for pickers to pick only clusters where the berries have reached optimum ripeness or have been affected by
684:. These were in addition to the native vines that grew in Mexico, but this pre-Columbian production was not for the production of wine since the grapes were too acidic. It was used to produce
6317:
2353:
temperature the yeast works in a limited way and the addition of thiamine can help avoid a difficult end of fermentation. Legislation limits the amount added to 30 milligrams per hectolitre.
8458:
2148:. The flesh of the grape contains mainly water. The organic components are fermentable sugars (between 170-230 grams for a dry wine and between 200 and 300 grams per litre or even more for
8242:
373:
organized banquets where the cost of the food was a sign of prestige. In the range of expensive products wine played a predominant role. The richest citizens built sumptuous villas in the
7562:
2899:
or stirring and is traditionally done with a stick to agitate the lees at the bottom of the barrel. This technique needs to be well controlled, however, otherwise the wine may take on a
1425:
The Americas have developed both white and red wines, some of which are now recognized worldwide. White wines have to conquer hostile territories where red wine dominates, such as the
2632:" allows the fixing of polyphenols and eliminating them. These molecules are responsible for the browning of wine and their removal gives an element of stability in the future drink.
2780:
aromas are reduced in favour of an increase in roundness and volume in the mouth of the wine during ageing in oak barrels. It gives a better biological stability in champagne wines.
3800:
7081:
4166:
uses the traditional method but after fermentation the bottles are uncorked and the wine is blended in a closed pressure vessel. It is filtered before being returned to the bottle
3143:, 200 mg/L for dry white wines, 250 mg/L for white wines with residual sugar greater than 5 g/litre (Moelleux wines), and 300 mg/L for liquoreux sweet wines.
2244:
verify the completion of the fermentation they can be quantified by chemical assay (glucose and fructose are "reducing" sugars that react with an alkaline copper solution called
397:
with a healthy drink, as opposed to water which was rarely drinkable. The wine was drunk cool in summer and warm in winter, a practice which still continues in the 21st century.
2544:
musts and release depends on the health of the grapes, the method of pressing, and the style of wine intended. Manipulation of the grape before pressing increases the amount of
3083:(pinking). This phenomenon manifests itself in a light rosé colouration of the wine and takes the appearance of a "stained" wine or one that is contaminated by the presence of
1615:. This type is much lighter in comparison to other white wines and typically has a green apple aroma. Common food dishes that go well with Riesling are fish, chicken, and pork.
6834:
3040:: an electric current between two plates attracts the wine ions and eliminates them. However, this solution not only acts on tartaric acid but also other compounds especially
6894:
7334:
Report on experimental grape-harvest 2006: Evaluation of the addition of mannoproteins on the tartaric stability of wines and the validity of the tartaric stabilisation test
5574:
The "Wine viné" is one in which alcohol is added after fermentation, wine "muté" has alcohol added during fermentation, and the wine "liqueur" has alcohol added before. See
5304:"White then red, nothing moves, red then white, all bugger off" It means that drinking white wine after a few glasses of good red wine inevitably some physical discomfort of
2348:
is present at a concentration between 0.2 and 0.5 milligrams per litre. This vitamin is necessary for the proper growth of yeasts that ensure alcoholic fermentation. In the
3009:
The majority of wine components are dissolved in the wine: certain components, however, may take an insoluble form during ageing or storage of wine – this is the case with
2440:
or protection from oxidation. When the transport time between vine and winery is long, the harvest can be refrigerated and kept away from oxygen using nitrogen or dry ice.
510:
Part of European trade was by sea along the Atlantic coast. The English, then the Dutch and Scandinavians from their demand for wine, created a craze for planting between
7796:
7214:
4540:
More than other wines, white wine is a wine that can be consumed between meals. The habits of the Anglo-Saxons and Germans require a sweet wine or a dry and fruity wine.
3467:
1635:) which have specific aromas. Typically made from Italian- and Austrian-grown grapes, it can offer a sweet and fruity taste. Shows best on its own without a food pairing.
5347:) is very rare. Studies are underway to investigate whether some of the symptoms attributed to Sulphur Dioxide could not come from another molecule present in the wine.
6854:
3900:
2628:
the suspended tannins extracted by the press. Often associated with a bitter taste, their removal is generally beneficial for white wine. Polyvinylpolypyrrolidone or "
634:
and the situation of the Venetians and Genovese deteriorated. The wine trade between the eastern Mediterranean and northern Europe fell sharply. At the same time, the
7961:
7882:
7820:
4202:
is added to the wine then carbon dioxide is injected into the vat. The wine is bottled under pressure. This is the method of production for flavoured sparkling wines.
4132:(sugar) is then added to the wine and bottled. A second fermentation then occurs in the bottle from yeast and the sugar from the liqueur de tirage. The wine is then
1845:
black N. A variety of quality, it produces fine full-bodied dry wines, albeit with sometimes deficient acidity. It also provides natural sweet wines of high quality.
6338:
5105:
4612:, etc. The drippings of cooking juices is also a role that white wine can be used in; made with a sweet white wine and giving a sour-sweet or sweet-salt sauce. In
2179:
The flesh is the major element of the wine, as it is the part that contains the highest proportion of liquid. The flavours are much less present than in the skin.
8284:
6874:
7273:
7238:
2263:) is between 0.5 and 1.7 grams per litre. Sugars exercise a control over the taste – they balance the spiciness of the acidity and the burning of the alcohol.
7298:
1993:
4217:
173:
Among the many types of white wine, dry white wine is the most common. More or less aromatic and tangy, it is derived from the complete fermentation of the
7114:
6420:
6396:
3332:
Ageing also brings other flavours to the wine. Barrel ageing creates scents of vanilla, butter, brioche, toast, caramel, etc. The long maturing wines like
3375:
structure is removed. The balance is no longer based only on alcohol and acidity: this is the factor that explains the difficulty of making a white wine.
1384:
are predominantly white (63.1% of production area in 2006), as are the Swiss vineyards (more than 50% of the area in production are white grapes) and the
599:
wine. Once back home, the rulers and wealthy aristocrats looked to buy the sweet wines they enjoyed in the East. They came from grapes that dominated the
212:, or as a refreshing drink between meals. White wines are often considered more refreshing and lighter in both style and taste than the majority of their
6670:
Ong, Peter K. C.; Acree, Terry E. (1999). "Similarities in the Aroma Chemistry of GewĂĽrztraminer Variety Wines and Lychee (Litchi chinesisSonn.) Fruit".
2891:. This type of maturing consists of regularly adding fine lees in suspension in the wine. The dead yeast is used for the fine lees which digests itself (
2684:
1958:. The colour of these grapes range from a copper yellow to light pink. It typically has a crisp fruity flavour which allows for a versatile food pairing.
7521:
4900:
3439:
3329:
candied fruit, etc. White wines may also convey floral aromas of acacia, honeysuckle, verbena, violet, etc.. (Scents of honey can also be assimilated).
2255:
Other sugars are not fermentable at all. After consumption by the yeast, the ratio of non-fermentable sugars (the ones that are not consumed by yeast:
177:. Sweet wines, on the other hand, are produced by interrupting the fermentation before all the grape sugars are converted into alcohol; this is called
8370:
4616:
the liveliness of dry white wine is balanced with the fat of the cheese. The freshness of the wine as a table drink contrasts the heat of the fondue.
4191:: the wine passes from one closed vat to another. Previously the yeasts were fixed with oak chips. After filtration the wine is bottled under pressure
7142:
6548:
2930:
quantity of oxygen through the wooden walls. This oxygen helps to polymerize the components of the wine making it less aggressive and more balanced.
8048:
7406:
8385:
2831:
in the wine by reducing the time between harvest and pressing is another technique that aims to make a very light wine, protected from yellowing.
2640:" (passion fruit, citrus ...) which are naturally very soluble in the wort and are particularly suitable for some varieties such as Sauvignon and
2536:
defects, such as the smell of fungus on spoiled grapes or the vegetable smell of a harvest with insufficient maturity. The blending or not of the
5139:"Jumping, dancing, touring – and drinking white wine and rose – and do nothing every day – What counts as crowns of the sun" - François Rabelais
5025:
3662:
3212:, led to a search for other molecules. A thesis by Biau in 1995 alluded to the influence of polysaccharides, proteins, and some phenolic acids.
7776:
6814:
3063:
The presence of unstable proteins that can create a visual problem (protein breakdown) in the wine also requires stabilization. Treatment with
1735:: a grape from southern Italy, it gives an aromatic and high alcohol (14% of volume) wine. It is one of the varieties of grape used to produce
714:
The enrichment of some of the population created a craze for rare wines. This phenomenon, which was already responsible for the development of
1888:
6023:
4521:
White wine is also a dessert wine. All choices are allowed even if the sweet and fortified wines are more suitable for this. Perfumed wines (
2005:
1369:
Many wine-producing countries produce white wine. However, the white grape needs less heat than red grapes to ripen: The lack of maturity of
7906:
5598:
The International code designating the variety indicates the colour of the grape:: B = white (blanc), N = black (noir), Rs = rose, G = grey.
2108:
the grapes, nor to press too hard on the harvest to avoid the dissolving of the anthocyanins in the grape juice. The skin contains a lot of
607:. Trade in these wines was facilitated by their high alcohol content which ensured preservation during the long journey to Northern Europe.
4537:
wine. Chocolate requires a very powerful wine so white wine selection is quite limited: a natural amber sweet wine is the best compromise.
2020:
518:. Little dry white wine was produced for export from La Rochelle while Bordeaux exported mainly wines from the hinterland received via the
8305:
8201:
7167:
5578:
2696:
3643:
1373:
is not a problem since they are not extracted in pressing. In addition the taste balance is based on a significant liveliness due to the
4338:
4105:
but sparkling wine can come from very different practices. In contrast to sparkling wines, wines without foam are called "still wines".
7191:
1759:. It yields a very fruity wine, sometimes mineral, dry, or sweet depending on the soil. It can be kept for a long time and take on the
1408:
accounts for 50% of the Spanish vineyards, producing mostly white wine on a very large production area in a high temperature zone. The
8223:
5070:
3726:
vine are favourable to the action of noble rot and helps prevent gray rot. This type of grape is used for the production of Hungarian
3204:
At the end of the 20th century the components of the wine which made the colour were still not clearly identified. Over the ages, the
2332:
up to 50 milligrams per litre. It is a protection in the wort against the oxidation phenomenon. In the presence of oxygen it produces
1433:
can produce exceptional wines in a climate which is apparently unfavourable. Canada is the largest producer of ice wine in the world.
2732:
The wort is then placed in a tank to undergo fermentation. These fermentation tanks can be of several types: oak, cement coated with
1852:
8101:
2407:, is extracted. The wort is put into tanks for fermentation where sugar is transformed into alcohol by yeast present on the grapes.
7076:
4917:
1908:: This grape has a pink skin. Vinified in white, this is a very aromatic grape with typical aromas reminiscent of pink flowers and
464:
River trade was of great importance in the development of vineyards. The Germanic countries benefited from the navigability of the
7022:
6362:
6267:
2863:
After fermentation all wine requires constant care to be fit for consumption. All of these practices before bottling are known as
9494:
8029:
6166:
5046:
4280:
3430:
3226:. The ratio of sugar also affects the colour of the wine, making the colour more sustained, depending on the nature of the grape
2557:
2173:
2164:
pressing. This process separates them as it happens and uses them to measure the progress of the "vintage", the first and second
7543:
6999:, Denis, Debourdieu, Chapter: White Wine making, Éditions la manufacture et la cité des sciences et de l'industrie, 1988, Lyon,
6724:, viticulture-oenologie-formation.fr, Site technique et pédagogique du lycée viticole de la Champagne, consulted on 3 June 2010
4623:
its power to soften the protein fibre is used. Sometimes it can even happen in cooking such as in Italian-style tuna carpaccio.
3155:
consists of passing the wine through a filter element for retaining fine particles suspended in the wine. It may be fine earth (
7793:
7209:
4932:
4353:
1698:
6829:
6790:
5384:
was discovered in 1997. At auction each bottle made $ 275,000 making them the most expensive bottles of white wine ever sold.
1388:
vineyards (93% of the production area in white or grey grapes). In France the northern half produces most of the white wines (
7673:
7646:
7616:
7589:
7504:
7474:
6889:
6444:
5965:
5398:
3381:
Maturing in the barrel gives wine a wooded touch and tannins from the oak give it structure. The strongest wines, as in some
7096:
858:
was created, and it was the source of a great amount of interbreeding giving new varieties – the best known of these is the
283:
tells us about the presence of wine in the Middle East: it was produced in the "High Country" (the mountain borders between
9316:
8480:
8279:
7956:
7879:
7815:
5350:
White wine is an acidic beverage with a pH ranging from 2.8 to 3.6. This acidity is an aggressive element to tooth enamel.
4951:
3816:
3521:
2708:
2453:). Handpicking is recommended for sparkling wines and absolutely necessary for white wines from grapes with coloured skin.
2045:) is the herbaceous branch that bears the grapes. It consists of about 80% water, soluble minerals (nearly 3% with half of
1722:: a little-known variety, yet it is the most planted vat wine in the world with 390,000 hectares. It is second only to the
6253:
3479:
6241:
5203:
White wine celebrated by poets was sometimes set to music. The most famous white wine in relation to a song is probably:
4874:
3690:
There is a wide variety of sweet wines, from slightly sweet all the way to Fortified wine with the consistency of syrup.
2815:) isolates the grapes from oxygen from the air, and cold partially inhibits the action of oxidative enzymes in the must.
1970:, it has a superior richness in sugar and heavier aromas. It is particularly well suited to the production of sweet wines
1611:). It is a grape that can be of high quality in a variety of soils provided that yield is limited and climate tends to a
855:
279:
but the results of archaeological excavations have not been able to determine from which time wine began to be produced.
6301:
3594:
B and illustrates the visual difference between a South African "technologic" wine and a "classic" French wine from the
3533:
2104:
or coloured matter, which is from bright to purplish red. To produce white wine from red grapes, it is necessary not to
771:(similar to taverns): so the wine that was drunk there was also called "guinguet". This is a wine from the hills of the
7762:
7365:
6719:
6636:
4687:
2085:
are hard and are 2 to 5% by weight of the berry. The seeds contain 25-45% water, 34-36% carbohydrates, 13-20% fat (the
1623:: the most widely grown grape in Germany, which gives a fruity and well-balanced wine but that cannot be kept very long
656:
and caused a sensation in England. Even at the height of animosity between the two countries (as in the episode of the
6849:
3831:
3208:
in the grapes were considered responsible for the yellow colour, but their very low dissolution in wine, due to short
2397:
White wine is made from white or black grapes (but always with white flesh; the grapes with coloured flesh are called
1674:
8578:
8158:
8132:
7444:
7036:
7004:
6142:
6119:
6035:
5763:
5646:
5534:
5487:
5466:
4494:
for a little spicy. The cooked pressed cheeses require a bold wine, woodland. There is perfect agreement between the
4368:
3807:
3301:
8355:
7267:
3781:
2938:
The blending consists of mixing different wines in order to obtain the desired final blend. This assembly can be of
2827:, are very active in oxidation. Laccase can be eliminated by sorting the grapes. Strong limitation on the amount of
7691:
7292:
6768:
5413:
5292:"Seek me without delay the friend who treats and cures the madness with me and has never betrayed me. Champagne!!"
8264:
4990:
4173:: after fermentation using the standard rural method, the wine is filtered in a vat similar to the transfer method
3865:
3604:
1726:. Grown almost exclusively in Spain, it is planted in a low density and produces a dry white wine consumed locally
8553:
5353:
In addition it contains alcohol which is expressed in degrees or percentage. This alcohol can be responsible for
4601:
combines acidity with a burning sensation that gives recipes where it is used a bittersweet side characteristic.
4109:
and does not remain dissolved. Methods of production of sparkling wines are therefore intended to maintain the CO
3881:
3850:
3735:
3451:
2672:
2585:
to let the debris settle: after pressing, the must is left to stand in a tank away from air. Suspended particles
1568:
549:
8867:
7983:
Ed McCarthy (Author), Mary Ewing-Mulligan (Author), Ivan-Paul Cassetari (Adapted by), Laure Liger (Adapted by);
6427:, Gemma Mollevi Bortolo, 2007, Centre d'Ă©tudes et de recherche sur la vigne et le vin, consulted on 3 June 2010
6415:
6393:
5585:, Grand Terminological Dictionary, Office québécois de la langue française, 2006, consulted on 27 December 2010
4738:
4561:
3693:
The origin of the sugar is from the grape. The fermentation is stopped before it ends, although the practice of
3179:. Their quality is in their chemical inertness in relation to wine and their hermetic character against oxygen.
9034:
8184:
8015:
7992:
7925:
6869:
6746:
6471:
6236:, Hans-Jürgen Otto and Matthis Kempf, 1 December 1998, Google Books, Institut forestier pour le développement,
6185:
5058:
3378:
For sweet and fortified white wines the presence of sugar adds a parameter to balance the alcohol and acidity.
2660:
2316:
of white wine is generally more acidic than red grape must simply because the grape maturity is less advanced.
1351:
288:
8415:
8082:
7710:
7233:
4344:
3076:
are naturally high in protein (muscat. ..) but levels also vary depending on the vintage and maturity levels.
9520:
7518:
6618:
5381:
5182:- If it is fresh? Touch me there! Looks like it comes from the vineyards of the North Pole!" - Marcel Pagnol
888:
Percentage of white wine consumed by countries where the inhabitants each consume more than 7 litres per year
5372:
contains higher levels of antioxidants. Both white and red wines are effective in preventing LDL oxidation.
4546:
3087:
from red wine. Yet this is not so: the phenomenon is due to the presence of a normally colourless dissolved
2449:
1496:
In addition, white wines are also produced on land with a limestone sub-soil such as the chalky base of the
530:. At the same time, the dry white wine popular with the Dutch was produced to the north, around the port of
369:
the type of viticulture practiced by the Greeks was their model; production included white wine. Rich Roman
9525:
6948:, Science & Vie, No. 155, quarterly series, Jean-Luc Berger, September 1986, Éditions Exelsior, Paris,
5085:
4604:
As a means to balance the fat, white wine is involved in the preparation of sauces such as ravigote sauce,
4383:
1814:: an Italian grape variety giving a fairly neutral wine. In France this wine is usually distilled to yield
7111:
6556:
6463:
644:
and replaced the Mediterranean wine with its own, especially for English and Dutch consumers. The port of
8506:
8321:
8067:
7397:
7061:
6532:
6272:, Mathieu Perreault, 31 December 2009, cyberpresse.ca, on line 31 December 2009, consulted on 4 June 2010
4292:
2394:
White winemaking is broadly similar to red winemaking although details differ when making the two types.
458:
8402:"Drinking Wine, Particularly White Wine, May Help Keep Lungs Healthy, University At Buffalo Study Finds"
4702:
4573:
2548:
and complicates pressing. For the development of a quality wine, their use is excluded or very limited.
1864:
751:
but at that time very late harvest gave a very rich wine that required several years to age in barrels.
9445:
9412:
9241:
5755:
3095:
generally eliminates the substrate of oxidation. Some varieties are particularly sensitive to pinking:
817:(Widow Clicquot) booked her wine to her occupants saying "they drink today, tomorrow they will pay..."
731:
108:
73:
7865:
4180:: the second fermentation takes place in closed vats. The wine is filtered then bottled under pressure
2478:
for white wine from black grapes because the premature bursting of the berries would cause a coloured
748:
9535:
9425:
8431:"Comparative Antioxidant Effectiveness of White and Red Wine and Their Phenolic Extracts Towards Low"
5575:
3171:
significant improvement to the quality of the product. Other containers have emerged: aluminum cans,
3046:
1775:
813:
600:
4207:
gas pressure requires a heavier bottle, then the plug with its mushroom shape must be retained by a
2753:. When fermentation is done in barrels the temperature often exceeds 20 °C or even 25 °C.
9530:
9309:
9251:
9180:
9072:
8673:
8656:
5339:
additive commonly used in wine is not harmful in the amounts used but its effects are feared among
4360:
4240:
4211:, and finally the top of the bottle is covered with a metallic foil shell gold or silver coloured.
4140:
or mix (liquor more or less sweet depending on the desired final product: brut, demi-sec, or doux).
2620:
plays a mechanical role of ballast to settle the colloids – it accelerates the sedimentation rate.
2502:
1422:. The producing area for Cava is 45,000 hectares out of a total producing area of 65,600 hectares.
92:
8428:
5118:
novels, poetry, and philosophy itself. The white wine most commonly cited in literature is French
4750:
3697:
has changed the practice in certain wine regions. Many techniques exist to concentrate the sugar:
645:
181:
or fortification. The methods of enriching wort with sugar are multiple: on-ripening on the vine,
9420:
8793:
8629:
8401:
7901:
5408:
4446:
as its acidity agrees well with the fat in dairy products. Dry wines with mineral aromas such as
3506:
2760:
or FML. This second fermentation carried out by bacteria deacidifies the wine: it transforms the
2757:
1686:
808:
8429:
Tselepis, Alexandros D.; Evangelia S. Lourida; Panagiotis C. Tzimas; Ioannis G. Roussis (2005).
7492:
7462:
6953:
5509:
5012:
4236:
3151:
For sale to individuals or restaurants the wine is filtered if necessary, then conditioned. The
2783:
For a sweet wine, fermentation is stopped before its end to keep some of the sugar: this is the
615:
9283:
9206:
8651:
8300:
8198:
7253:
7162:
6603:
6503:
5403:
5393:
5308:"In the morning, drink the white wine. Red in the evening for blood" is a bourguignon proverb.
4511:
3473:
Alsatian glass: the coloured foot is not recommended to properly assess the colour of the wine.
3131:
in wine), and the control of microbial populations in yeasts and bacteria (antiseptic effect).
3053:
849:. The feeling of freedom infused into the German winemakers under French occupation during the
846:
579:. To supply the troops of the rich Frankish lords these republics provided them with wine from
405:
199:
from the fermentation is kept dissolved in the wine and becomes gas when the bottle is opened.
120:
7150:
2011-02-24 at Wikiwix, Institut français de la vigne et du vin, consulted on 31 December 2010
6897:
2008-08-12 at Wikiwix, Institut français de la vigne et du vin, consulted on 31 December 2010
6817:
2011-02-24 at Wikiwix, Philippe Bavis, CFA de Rouffach, Ĺ’nologie.fr, consulted on 3 June 2010
6809:
6736:
5504:, pages 76–77, No. 155, Science & Vie magazine, September 1986, Éditions Exelsior, Paris,
5195:. Partly on wine and its land, its philosophical reflection outweighs the viticultural theme.
4762:
3343:
Finally the soil can impart a flavour characteristic of a region. Thus, the mineral aromas of
3258:
2403:, meaning coloured juice). Once harvested, the grapes are pressed, and only the juice, called
2287:
is a characteristic of grapes; in its leaves, its content ranges from 5 to 7 grams per litre.
821:
the reputation of champagne suffered. The commercial flight of champagne was a product of the
755:
695:
spelt the death knell of northern viticulture. The vine disappeared from northern Germany and
224:
and ability to soften meat and deglaze cooking juices, white wines are often used in cooking.
9221:
8990:
8634:
7117:
2011-02-24 at Wikiwix, Institut de la vigne et vins du sud-ouest, consulted on 12 March 2010
7084:
2011-02-24 at Wikiwix, Institut de la vigne et vins du sud-ouest, consulted on 12 March 2010
6910:
6281:
6231:
4714:
3411:
3164:
2879:
Maturing can be done in a vat. It takes little time to clarify and to prepare the packaging (
2249:
2245:
1833:, it has been planted in California since the 2000s. It yields a very fruity and complex wine
1497:
822:
779:, sour, but the conditions of transport of the time did not allow it to be used prematurely.
424:
and did not see the value of the wine trade. The decline of viticulture was intensified when
146:. White wine is mainly from "white" grapes, which are green or yellow in colour, such as the
8312:, June 2006, EUFIC : The European Food Information Council, consulted on 18 August 2013
7839:
4681:
A common rule by gourmets is to serve at table the same wine that has been used in cooking.
3774:
or attack by hungry sparrows), but shortening the maturation does not give the same flavour.
3390:
3286:
2100:
during fermentation: They are the "aroma precursors". In red grapes, the film also contains
1361:
9590:
8872:
8624:
8220:
8127:, Robert Laffont, Bouquins collection, Poche, (1999, reprint of 1826), Vol. 2, 1220 pages,
7781:, Denis Saverot, La Revue du vin de France, 25 January 2010, consulted on 10 February 2010
7221:, Institut français de la vigne et du vin, vignevin-sudouest.com, consulted on 6 June 2010
6877:
2011-02-24 at Wikiwix, Institut français de la vigne et du vin, consulted on 12 April 2010
6857:
2008-08-12 at Wikiwix, Institut français de la vigne et du vin, consulted on 12 April 2010
6837:
2011-02-24 at Wikiwix, Institut français de la vigne et du vin, consulted on 12 April 2010
5143:
4296:
4268:
4157:
3763:
3014:
2943:
2473:
The first step in processing the grapes at the winery is to separate the components of the
1501:
478:
417:
5324:
that make red wine so interesting medically speaking. However, a team of researchers from
5125:
3634:
450:
Valley to become depopulated – the people being taken into slavery or fleeing the threat.
158:. Some white wine is also made from grapes with coloured skin, provided that the obtained
8:
9450:
9402:
9302:
8546:
7382:, Eric Meistermann, Institut français de la vigne et du vin, consulted on 18 August 2013
7320:, Virginie Moine-Ledoux, Denis Dubourdieu and Dominique Trioné; 2005, Salon Vinitech, at
6704:
3580:
3498:
3371:
When placed in the mouth white wine has a balance different from red wine from which the
2971:
2892:
2888:
2804:
2750:
2571:
2545:
1771:
1752:
1612:
1572:
1418:
1046:
850:
564:
545:
8852:
6578:
4530:
3491:
811:
by Russian troops in 1815 publicized the sparkling wine to the Russian aristocracy. The
499:) which was the wine for the wealthy aristocracy. There was recognition of varieties of
131:, which may have a skin of any colour. White wine has existed for at least 4,000 years.
9440:
8945:
8450:
6707:, Conseil interprofessionnel des vins du Roussillon (CIVR), consulted on 16 March 2010
6161:
4907:
4643:
3653:
3241:
2955:
1756:
1662:
1588:
1549:
804:
572:
7939:
7186:
6076:
5096:
4726:
4605:
3056:(CMC) conducted in recent years led to its approval in 2009 (EC Regulation 606/2009).
2895:) giving the wine volume and body to support the fruitiness. This operation is called
1465:
According to Claude and Lydia Bourguignon, red wines are well suited to soil based on
9394:
9341:
8925:
8663:
8180:
8154:
8128:
8011:
7988:
7669:
7642:
7612:
7585:
7540:
7500:
7470:
7440:
7194:
2016-09-17 at Wikiwix, Club des amateurs de vins exquis, consulted on 9 January 2011
7032:
7000:
6949:
6742:
6687:
6467:
6237:
6138:
6115:
6031:
5961:
5759:
5642:
5562:
5558:
5530:
5505:
5483:
5462:
4503:
4304:
3595:
3209:
2807:
in the must or the wine at all stages of development. The use of inert gases such as
2486:
2333:
2305:
2105:
1876:
1405:
1393:
736:
673:
576:
540:
320:
312:
55:
8862:
8454:
4646:(veal stew), Chicken with morels and its variants, Chicken Ă la comtoise and Yellow
3587:
is the archetype of the great wine that can be produced with old-fashioned methods.
3274:
2966:
1904:
1619:
1519:
Some have achieved a strong reputation thanks to their marketing of a wine variety:
859:
275:
The first trace of wine that has been found dates to 7500 years ago, in present-day
9185:
9112:
8975:
8877:
8442:
8146:
8120:
7747:
7099:, Barbara Scotti, 1997, La revue des Ĺ“nologues No. 85, consulted on 7 January 2010
6785:
6679:
6466:, Ecology Files, Claude Bourguignon and Lydia Bourguignon, 2008, Sang de la Terre,
6379:
6219:
6202:
5192:
5174:
4977:
4467:
4272:
3888:
3872:
3838:
3747:
3739:
3722:
3672:
3386:
2844:
1584:
744:
718:
in England, was reproduced in Central Europe. The discovery of the benefits of the
580:
523:
410:
304:
7432:
6656:
6519:
6439:
3433:(AOC). This simple but elegant glass can also be used to serve wine at the table.
754:
Other regions were discovering secrets which would make them rich. So it was that
9540:
9361:
9278:
9064:
8892:
8827:
8770:
8733:
8613:
8309:
8288:
8249:
8227:
8205:
7965:
7910:
7886:
7827:, Collective work, Les cahiers itinéraires d'ITV France, November 2005, 20 pages
7824:
7800:
7695:
7547:
7525:
7410:
7302:
7277:
7218:
7171:
6794:
6640:
6448:
6424:
6400:
6347:
6326:
6305:
6170:
5482:, Éditions la manufacture et la cité des sciences et de l'industrie, 1988, Lyon,
5418:
5344:
5336:
5278:
5224:
4938:
4491:
4451:
3743:
3668:
3564:
3382:
3352:
3234:
3123:
3096:
3037:
2788:
2415:
2196:
2149:
2137:
1967:
1917:
1802:
1723:
1580:
1555:
1545:
1426:
825:
that allowed it to be within the financial reach of the emerging middle classes.
648:
began to export large quantities of white wine which was the ancestor of today's
454:
265:
151:
70:
5077:
4495:
3575:
B. There has also been a decrease in growing areas in the last thirty years. In
2989:(or gallotannic) C76-H52-O46 is used for the clarification of white wine, using
1709:
Other grape varieties are less well known because they may be marketed under an
9430:
9379:
9333:
9190:
9162:
9137:
9058:
9047:
9042:
8940:
8907:
8723:
8701:
8668:
8644:
8539:
6417:
Study of the geography of the vine and the wine: Catallonia as a scale of study
5490:, Part "Vinification in white" written by Denis Dubourdieu, p. 170 and 171
5361:
4957:
4609:
4526:
4522:
4475:
4459:
4276:
4253:
3917:
3892:
3770:
3731:
3694:
3685:
3513:
3140:
2808:
2765:
2427:
2228:
2216:
2086:
2073:
1983:
1962:
1837:
1779:
1627:
1438:
1413:
1010:
938:
723:
692:
677:
657:
635:
631:
627:
596:
355:
196:
192:
143:
124:
9435:
7889:, "méthode gaillacoise", expressions-fermières.com, consulted on 6 March 2010
6089:
5273:
celebrated "Muscadet in green glasses, a fresh wine, What cheers" in his song
5208:
4774:
2271:
1999:
The Gewurztraminer grape variety with a pink skin, which produces a white wine
420:
and viticulture declined dramatically. The Germanic tribes preferred to drink
9584:
9559:
9460:
9369:
9267:
9175:
9170:
8847:
8639:
8172:
7353:, 2012, Institut français de la vigne et du vin, consulted on 18 August 2013
6298:
6114:, Éditions Errance, Hespérides collection, Paris, September 2004, 588 pages,
5582:
5317:
5188:
5170:
4923:
4889:
Since the Middle Ages white wine has inspired many painters to include it in
4613:
3823:
3576:
3418:
3372:
3231:
3222:
3010:
2915:
2868:
2773:
2589:
to the bottom of the tank. This is facilitated by the addition of pectolytic
2325:
2309:
2297:
2284:
2276:
2235:
is made in the leaves and flows into the plant, where it is broken down into
2224:
2157:
2133:
2097:
2054:
1974:
1938:
1794:
1790:
1639:
1576:
1564:
1541:
1529:
1370:
1064:
776:
669:
377:
where the vine had been cultivated since its introduction by the Greeks. The
374:
6773:, Pascal-Antoine Christin, 2004, futura-science, consulted on 19 March 2010
6633:
1830:
587:, which exported a large amount of white wine, gave its name to the variety
9246:
8837:
8775:
8765:
8718:
7031:] (in French) (3rd ed.). Yens: Éditions Cabédita. pp. 51–52.
6691:
6173:, Bureau National Interprofessionnel du Cognac, consulted on 29 April 2010
5365:
4534:
4375:
3759:
3710:
3702:
3630:
3611:
3308:
3026:
2578:
in suspension, debris from the skins or pulp, and exogenous debris (soil).
2507:
2301:
2140:
B grape has a pH of about 4.15. It also contains between 2 and 3% tannins.
2121:
2093:
2092:
The skin is 6-12% by weight of the grape. It is coated on the surface with
1955:
1747:
1740:
1736:
1632:
1446:
1442:
1401:
681:
665:
664:
From the 16th century the first European vines were planted in America: in
604:
535:
394:
386:
276:
209:
112:
8995:
8446:
6486:
5758:, A World History of Wine from Antiquity to Modern Times, Hachette, 1990,
3906:
Amber colour in an old German riesling opened after 32 years in the bottle
3445:
White wine glasses generally are taller and thinner than red wine glasses.
9564:
9515:
9478:
9272:
9127:
9117:
9015:
8780:
8711:
8570:
7730:
7379:
Protein stability and treatment by bentonite of dry white wines and rosés
6549:"Histoire Petite Arvine Vigne Valais Suisse Schweiz Switzerland Swizzera"
5554:
5325:
5321:
4890:
4483:
4463:
4455:
4153:
3755:
3751:
3322:
3183:
3136:
3084:
2986:
2769:
2586:
2293:
2192:
2125:
2101:
2058:
1899:
Some varieties with coloured skins are also used to produce white wines:
1604:
1600:
1560:
1537:
1470:
1381:
1190:
1172:
956:
867:
640:
515:
473:
382:
366:
359:
292:
119:
can be straw-yellow, yellow-green, or yellow-gold. It is produced by the
8897:
7987:, First Éditions générales, Pour les Nuls, 2007, 540 pages, p. 379-382,
7688:
6403:, Association des cadres catalans de Toulouse, consulted on 3 June 2010
6137:, Points, Points History collection, Paris, 12 October 2006, 208 pages,
4471:
3571:
that was first used in this manner, which allowed it to be blended with
3417:
Besides this range of glasses, the work of a team of tasters, including
1942:: These grapes are used for the development of champagne and rose wines.
1785:
1575:. Noticed by Anglo-Saxon consumers, it spread to growing regions in the
204:
9468:
9384:
9374:
9325:
9231:
9226:
9211:
9147:
9142:
9107:
9005:
9000:
8960:
8887:
8832:
8822:
8760:
8748:
8738:
8522:
8512:
7413:, Institut français de la vigne et du vin, consulted on 9 January 2011
5329:
5270:
5133:
4981:
4780:
4693:
4675:
4647:
4631:
4447:
3584:
3348:
3245:
3176:
3156:
3152:
3128:
3088:
2919:
2884:
2828:
2816:
2761:
2749:
the sugar runs out. The wine is then usually decanted to eliminate the
2625:
2598:
deposition. After the wort is clarified it is decanted for fermenting.
2520:
2514:
2399:
2288:
2153:
2129:
2062:
2050:
1946:
1932:
1730:
1648:
1608:
1533:
1524:
1482:
1457:
1385:
974:
863:
841:
807:, using it to relax his partners in the discussions. The occupation of
800:
768:
584:
370:
249:
163:
147:
139:
116:
8817:
7968:, Institut français de la vigne et du vin, consulted on 13 March 2010
7803:, Institut français de la vigne et du vin, consulted on 15 March 2010
6683:
5521:
Pascal Ribéreau-Gayon, Yves Glories, Alain Maujean, Denis Dubourdieu;
5040:
White wine has also inspired designers, cartoonists, advertising etc.
4423:
3139:(country wines), 185 mg/L for Sparkling wines, 200 mg/L for
3018:
white wine makes this wine particularly sensitive to this phenomenon.
2724:
1504:
form the backdrop to some of the most prestigious wines in the world.
828:
787:
9346:
9236:
9216:
9152:
9132:
9122:
9082:
9020:
8902:
8842:
8743:
8588:
5354:
5340:
5266:
If bin before St. Martin J'mettrons the throat under the champ'lure"
5119:
4639:
4579:
4553:
4515:
4507:
4499:
4479:
4433:
4328:
4308:
4300:
4102:
3787:
3721:" is a method of concentration depending on climatic conditions. The
3718:
3333:
3172:
3064:
3041:
2998:
2947:
2923:
2904:
2856:
2641:
2617:
2533:
2444:
2374:
2370:
2256:
2161:
2109:
2046:
2012:
1809:
1798:
1760:
1466:
1409:
1397:
1100:
920:
795:
719:
592:
439:
280:
241:
187:
167:
8340:
6968:
5641:, Ambrosi, Dettweiler-MĂĽnch, RĂĽhl, Schmid, and Schuman; ULMER, 1997
5247:
Even some varieties are mentioned in song such as the song entitled
9092:
9087:
9077:
8970:
8950:
8917:
8882:
8728:
8691:
8603:
8598:
8583:
7241:
2011-02-23 at Wikiwix, Hachette vins.com, consulted on 4 June 2010
5524:
5369:
5316:
Because of its shorter maceration, white wine contains very little
5157:"Every guest had at his right a bottle that could be white wine or
5151:
5147:
4671:
4667:
4620:
4594:
4487:
4324:
3857:
3842:
3791:
3649:
3572:
3568:
3356:
3249:
3238:
3227:
3160:
3104:
3100:
3073:
2939:
2911:
2907:
2880:
2777:
2653:
2563:
2345:
2240:
1979:
1921:
1842:
1825:
1819:
1774:, the Spanish sparkling wine. It is also grown in the vineyards of
1766:
1652:
1595:
1513:
1490:
1430:
1316:
702:
588:
568:
511:
504:
500:
443:
284:
237:
213:
155:
135:
33:
8812:
7258:, Official website for Bordeaux wines, consulted on 18 August 2013
6464:
The Sun, the terrain, and the fields: to discover good agriculture
4101:
Festive Wines par excellence is the prestigious image conveyed by
2419:
The harvest from the harvesting machine is emptied into a trailer.
1801:. It possesses a fig-like characteristic and is often paired with
1718:
1412:
region produces a lot of white grapes, which are transformed into
232:
9545:
9351:
9102:
8955:
8930:
8857:
8593:
7321:
7305:, Sophie Surullo, 2009, Mes vignes.com, consulted on 6 June 2010
7280:, Sophie Surullo, 2009, Mes vignes.com, consulted on 6 June 2010
6027:
5161:. I know I drank ... of the excellent white burgundy" - Casanova
4662:. It can also be used to prepare fish and seafood dishes such as
4635:
4627:
4598:
4439:
4312:
4208:
2994:
2820:
2621:
2613:
2593:
which are long chain carbons composed of pectic compounds. These
2575:
2519:
The trampled and de-stemmed harvest is then pressed. The type of
2491:
2378:
2337:
2236:
2232:
2212:
2117:
2081:
The grape berry is made of skin, flesh (or pulp), and seeds. The
1986:, a natural sweet wine white with a darker colour from oxidation.
1478:
1374:
1262:
1226:
1082:
1028:
992:
833:
764:
557:
519:
429:
425:
296:
217:
8706:
6350:, German Institute of Wine Statistics, consulted on 17 Aug 2013
6286:, Boire et manger, quelle histoire!, consulted on 20 March 2010
4125:
consists of vinifying white or rosé wine as for a still wine. A
2207:
1793:, it is the main variety used for sweet wines from Bordeaux and
9510:
9473:
9097:
8985:
8980:
8501:
6112:
Archeology of Wine and Oil in Prehistory in the Hellenistic era
6020:
Catalogue of varieties and clones of grapevines grown in France
6014:
5951:
5750:
5633:
5516:
5495:
5473:
5452:
5438:
5100:
4651:
4506:. Fortified wines are recommended with veined cheeses (Blue or
4443:
4390:
4128:
3727:
3626:
3591:
3458:
3407:
3337:
3293:
3265:
3252:
grown and vinified under comparable conditions will be yellow.
2990:
2741:
2609:
2594:
2590:
2495:
2437:
2366:
2260:
2113:
2026:
Pinot Noir, a black grape used for the production of white wine
1951:
1909:
1815:
1644:
1474:
1389:
1334:
1280:
1208:
1154:
1136:
727:
715:
649:
531:
527:
496:
469:
453:
Knowledge about the culture of grapevines was conserved by the
257:
134:
The wide variety of white wines comes from the large number of
20:
5103:
winked at the beverage. She also has cinematic posterity with
3340:
have typical aromas of fresh walnuts, almonds, and hazelnuts.
2485:
The winemaker can soak the skins of white grapes and practice
2312:, etc. Their variable quantity varies the pH of the wort. The
2057:
and are responsible for the bitter taste and the sensation of
9294:
9010:
8965:
8935:
7913:, Site de la blanquette de Limoux, consulted on 6 March 2010
6504:
The success of Chardonnay in the world, a subject for thought
5300:
The consumption of white wine is also mentioned in proverbs:
5136:
that he liked and it was appreciated by his literary heroes.
4659:
3810:; the drying gives a reddish-brown colour to the white grape.
3344:
3321:
The aromas from white wine cover almost the whole palette of
2851:
2839:
2737:
2733:
2645:
2637:
2382:
1486:
1298:
1244:
1118:
803:
would have offered this wine at the negotiating table of the
772:
740:
707:
696:
553:
526:
in the 17th century, Charente white wines were introduced as
465:
447:
434:
390:
253:
221:
128:
6451:, Kanata, le Québec en France, consulted on 13 January 2011
5227:
in 1895 gave the best part to knowledge of sparkling wines:
4113:
dissolved in the wine which is responsible for the bubbles:
8562:
8518:
6095:
5158:
5052:
The comic artist also used white wine in his illustrations.
4655:
3560:
3422:
3092:
3069:
2946:), or blending of a vintage with varieties (in the case of
2787:(fortification). The fermentation can be stopped by adding
2629:
2582:
2567:
2479:
2474:
2404:
2362:
2349:
2329:
2313:
2188:
2145:
2082:
2077:
Section of a grape berry with white juice and coloured skin
2011:
Pinot Meunier, a black grape widely used for white or rosé
1913:
1858:
Grapevine of Airen, the most planted vat grape in the world
735:
secret in underground cellars of the winery. Prized by the
488:
421:
174:
159:
104:
47:
7318:
Conference on the stabilisation of tartaric precipitations
6491:, Official website of Champagne, consulted on 4 June 2010
4638:, and in the gravy in the preparation of white meat as in
4478:, etc.). Neutral white wines (Castilla-La Mancha, Italian
2910:
from the yeast. This operation can be done in vats, as in
552:
had their sales network thanks to the navigability of the
522:. When wine production was introduced on the banks of the
6030:, ENTAV and Ministry of Agriculture and Fisheries, 1995,
4223:
Bottle of sparkling wine with its characteristic covering
2461:
1655:
is often paired with central and northern European foods.
1365:
A German vineyard, one of the most northerly in the world
381:
or ancient grape produced a sweet white wine produced as
8070:, Cuisine et vins de France, consulted on 30 April 2010
7867:
A Sparkling Success World-Wide: An Example to Reflect On
6770:
Chemistry of the Vine. The essential material: the grape
6258:, Marco Evers, 3 December 2009, consulted on 4 June 2010
5360:
In recent studies white wine was indicated to have some
1532:
and long sold under that name under the communal AOC or
8531:
8373:, Institut Danone website, consulted on 18 August 2013
5639:
Guide to Grape Varieties, 300 varieties and their vines
5527: : Chemistry of Wine, stabilisation and treatments
3021:
Several solutions are available to stabilize the wine:
2834:
2283:
The organic acids are mainly malic and tartaric acids.
2031:
8388:, futura-sciences website, consulted on 26 April 2010
8230:, vignobles et Ă©tiquettes, consulted on 13 April 2010
7735:, Site officiel du champagne, consulted on 8 May 2010
7097:
The Finings from Gelatin between science and tradition
6741:, Jules Guyot, 2006, Google Books, Élibrons classics,
6555:. Musée Valaisan de la vigne et du vin. Archived from
3052:
Finally the study of the addition of cellulose gum or
2756:
After the end of fermentation, the wine may also have
1469:
while the best white wines are produced on soils over
710:
in Hungary, where the secrets of the process were kept
295:
especially from the 3rd millennium BC. The tablets of
8208:, Vignoble Ă©tiquette.com, consulted on 13 April 2010
7930:, Effervescents du monde, consulted on 18 August 2013
7870:, Effervescents du monde, consulted on 18 August 2013
6705:
AOC Rivesaltes, a very great and very old appellation
6207:, 2005, winealley.com, consulted on 29 December 2010
6190:, 2009, winealley.com, consulted on 29 December 2010
5977:
5975:
4462:
and some sparkling wines support the strong taste of
3754:, etc.), and some selections of noble rot berries in
3347:(odour of flint or of light stone) well expressed in
840:
The period of the 19th century before the arrival of
8291:, Health Canada website, consulted on 18 August 2013
7715:, Saveurs du monde.net, consulted on 18 August 2013
6488:
The Soil and the sub-soil of the Champagne vineyards
6329:, 2008–2009, FranceAgriMer, consulted on 5 June 2010
6222:, 2010, winealley.com, consulted on 29 December 2010
5502:
The Procedures of Wine-making, The vine and the wine
1982:. It is used in the amber versions of Grenache from
438:
or raids. These campaigns in southern Europe caused
428:
cut the sea lanes in the Atlantic. In the south the
5169:White wine is also used in humour, in a drama with
5166:For our French it is a brilliant image" - Voltaire
3355:B, and the scent of oil is typical of old Alsatian
1778:in France. Its wine is dry and fruity and yields a
8267:, vitisphère website, consulted on 18 August 2013
7958:Calculation formula for the production of mistelle
7844:, Vin de glace website, consulted in January 2010
6001:
5999:
5989:
5987:
5972:
5938:
5936:
3091:which turns pink due to oxidation. An infusion of
8281:Sulphites, one of the ten priority food allergens
7664:, Hachette, 2009, 1402 pages, p. 611, tasting of
7637:, Hachette, 2009, 1402 pages, p. 616, tasting of
7607:, Hachette, 2009, 1402 pages, p. 622, tasting of
7580:, Hachette, 2009, 1402 pages, p. 617, tasting of
7491:, Hachette, 2009, 1402 pages, p. 669, Tasting of
7461:, Hachette, 2009, 1402 pages, p. 669, Tasting of
6606:, Chardonnay du monde, consulted on 2 March 2010
6506:, Chardonnay du monde, consulted on 2 March 2010
3679:
2942:(in the case of Bordeaux wines or wines from the
2456:
416:Wine merchants failed to survive the fall of the
9582:
8252:, Hachette-vins.com, consulted on 12 April 2010
5380:Having been lost in a shipwreck, a case of 1907
5180:"Serve me a bottle of white wine if it is fresh.
4442:generally prefer white wine to red to accompany
870:, vineyards predominantly producing white wine.
8386:A glass of wine a day for liver and good health
7856:Review of Ĺ“nology, Special No. 107, April 2003.
7750:, Je suis cultivé.com, consulted on 8 May 2010
6797:, De la vigne au vin, consulted on 3 June 2010
6384:, 2010, winealley.com, consulted on 3 June 2010
6367:, Agriculture suisse, consulted on 3 June 2010
6340:Statistics on the production of wine in Germany
5996:
5984:
5933:
5217:is a song by Harry Fragson written about 1890.
5154:celebrated wine parties, drunk at fine tables.
5106:The Extraordinary Adventures of Adèle Blanc-Sec
5017:Hip hip hurra! - Festival of Painters at Skagen
3485:German wine glass (Römer) from the 17th century
2728:Fermentation in stainless steel tanks in the UK
2605:clear wort in the lees exiting the centrifuge.
358:wine had already been developed and used since
8153:, Éditions du Seuil, Points collection, 1997,
6535:, Muscats du monde, consulted on 2 March 2010
5958:The Hachette Guide to the Wines of France 2010
5565:in small italic letters to differentiate them.
4884:
4587:
4410:
3425:in France, led to the creation in 1970 of the
3393:for example) even support ageing in new wood.
3146:
1631:: a group of varieties (over 150 according to
195:, which are mostly white, are wines where the
9310:
8547:
7726:
7724:
7439:, Dunod, Paris, 2006, 237 pages, p. 159-161,
7393:
7391:
7057:
7055:
6992:
6990:
6988:
6986:
6984:
6982:
6980:
6394:The wines of South Catalonia the Appellations
5264:It is of the little wine franch'ment kind ...
5254:"I dounn'rais the burgundy vou the Burgundian
3625:Comparison of colour between a South African
1516:of grapes can be used to develop white wine.
96:Torrontés wine tasting in Cafayate, Argentina
7078:Protein Stability and Finings from bentonite
3822:Passerillage without straining of grapes in
3590:The photo below compares the colours of two
881:
457:: Wine was necessary for the celebration of
260:from the beginning of the 1st millennium BC.
8358:, Radio Canada, consulted on 26 April 2010
8177:The shape of the times, theory of sauternes
7944:, Encyclo-Ă©colo, consulted on 6 March 2010
7428:
7426:
7424:
7422:
7336:, L. Blateyron, R&D de l'ICV Ă Lattes.
7205:
7203:
6077:"Characterize Types of White Wine by Color"
5240:I have the heart guil'ret, the pleasing air
5230:"I come to the wedding of my sister Annette
4791:
3579:these practices may face the phenomenon of
3079:Finally some white wines can be victims of
2803:such as Chardonnay B. It works by limiting
2499:of the grape, and the quality of the soil.
476:contributed to this growth by enacting his
166:, for example, is commonly used to produce
9317:
9303:
8554:
8540:
8102:Seafood Pot-au-feu with cream and tarragon
8036:, mon Ă©picier, consulted on 30 April 2010
7721:
7630:
7628:
7565:, Ĺ’notude.com, consulted on 28 April 2010
7437:The taste of Wine: the great book of taste
7388:
7052:
6977:
6749:, pages 226-228, consulted on 3 June 2010
6672:Journal of Agricultural and Food Chemistry
5132:, repeatedly celebrated the white wine of
4674:stew, mussels in white wine, or a Seafood
2887:) but this may be extended by maturing of
2612:treatment can improve the settling of the
1950:(Pinot grigio) is planted extensively the
836:in a German vineyard, Annaberg at Schweich
767:opened their doors by the river, becoming
722:on white grapes took place around 1650 in
32:
8008:The School of Alliances, Dishes and Wines
7767:, edsoon.com, consulted on 18 August 2013
7156:
6941:
6939:
6937:
6935:
6933:
6931:
6764:
6762:
6760:
6758:
6621:, abc du vin, consulted on 29 April 2010
6157:
6155:
6153:
5328:has developed a white wine enriched with
4926:, Still life with a glass of roemer, 1645
3396:
2843:A Wine warehouse aging sweet white wine (
2776:. During the fermentation of the grapes,
2719:
1805:to mellow its strong berry-like flavours.
1770:: a Spanish grape, it is used to develop
1567:, it then spread to the vineyards of the
1500:or the limestone under siliceous marl of
571:greatly enriched both rival republics of
8517:
8481:"12 of The World's Most Expensive Wines"
7528:, Oovin.com, consulted on 28 April 2010
7419:
7200:
7174:, Ĺ’nologie.fr, consulted on 4 June 2010
7123:
6669:
5164:"From this fresh wine the sparkling foam
4422:
2965:
2850:
2838:
2723:
2581:Static settling consists of leaving the
2501:
2460:
2426:
2414:
2270:
2206:
2172:of insufficient quality to be made into
2072:
1456:
1360:
827:
799:important diplomatic role to champagne:
786:
701:
688:a drink sweetened with fruit and honey.
614:
404:
231:
91:
9495:Clarification and stabilization of wine
8326:Vulgaris-Médical, encyclopédie médicale
7979:
7977:
7698:, Yquem.fr, consulted on 30 April 2010
7625:
7366:Commission Regulation (EC) No. 606/2009
7144:Making white wine in reduced conditions
5425:
5364:benefits. As well, white wine contains
3527:A coupe can be used for Sparkling wine.
3049:did not show conclusive effectiveness.
2903:(Reduced taste) due to the activity of
2558:Clarification and stabilization of wine
2356:
1429:or Canada. In Canada, the technique of
491:), which was drunk by the people, from
472:so they could export their production.
9583:
8265:A white wine enriched with polyphenols
7794:Passerillage, Ă©claircissage sur souche
6928:
6755:
6319:Disadvantages of France to export wine
6150:
5421:(Links to many other related articles)
3539:Dramatic effect of a pyramid of coupes
2690:Step 3: juice, filtered, not decanted.
2279:which is the main organic acid in wine
619:Reconstruction of the ancient port of
544:in the Loire Valley. Vineyards in the
244:offering a bunch of grapes to the god
9298:
8535:
8516:
7927:Closed Tank Method for sparkling wine
7817:The mutage of wines of residual sugar
6787:Primary material: the bunch of grapes
5399:Classification of Champagne vineyards
5260:Who gilds the cotiau of nout campaign
5223:, sung by Louis Byrec and written by
4345:Muscat Rose grapes with small berries
2819:, a natural enzyme in the grape, and
2702:Step 4: juice, filtered and decanted.
2187:In the case of white winemaking, the
8343:, E=MC², consulted on 26 April 2010
7974:
7770:
7020:
6269:The Sparkling mysteries of champagne
6255:The "bubbly", the equal of champagne
2835:Preparation of wine before packaging
2410:
2377:are most common. Potassium and also
2266:
2032:Components of the grape and the must
1680:German Riesling B grapes at maturity
1599:: originates from German vineyards (
8416:"The Health Benefits of White Wine"
8010:, Hachette pratique, October 2000,
7748:Legend of the first Champagne coupe
7294:The Blending, the quest for harmony
7269:The Blending, the quest for harmony
6643:, 75 cl, consulted on 2 March 2010
6244:, page 54, consulted on 4 June 2010
5256:And all your sacred champagne wines
5232:And, when the champagne is flowing,
4510:). In this case, the cheese mould (
4401:
2336:; by this reaction it deprives the
1452:
856:Geisenheim Grape Breeding Institute
782:
16:Wine fermented without skin contact
13:
8151:Chronicles of an ordinary aversion
7903:The ancestral blanquette de limoux
7712:Adapt the Glass to the wine served
7324:(China), consulted on 10 June 2010
6738:Culture of the Vine and winemaking
6520:"The 7 major types of white wines"
6299:Perspectives on the market in 2010
5960:, Hachette pratique, August 2009,
4787:
4597:also fulfilled this function. The
3806:Passerillage without straining at
3215:LĂ©glise specified that: "the term
3175:cartons, plastic bottles, and the
2328:) is present in the grape and the
2068:
1507:
14:
9602:
8579:Annual growth cycle of grapevines
8494:
7211:Maturing of white wines with lees
5311:
5234:I could not hold you, I am tipsy,
4247:
4235:Sparkling wine, festival wine by
3911:
3549:
2714:Step 5: the lees: to be filtered.
1870:Chasselas, for vat and table wine
1559:: originating from the centre of
1356:
601:vineyards of Languedoc-Roussillon
202:White wines are often used as an
9558:
9266:
8500:
8473:
8422:
8408:
8394:
8379:
8371:Nutrition, Alcohol and cirrhosis
8364:
8349:
8334:
8315:
8294:
8273:
8258:
8236:
8214:
8192:
8179:, Éditions Lgf, 26 August 2009,
8166:
8140:
8114:
8095:
8076:
8061:
8042:
8023:
8000:
7950:
7933:
7919:
7895:
7873:
7859:
7850:
7833:
7809:
7787:
7756:
7741:
7704:
7682:
7662:The Hachette Guide to Wines 2010
7655:
7635:The Hachette Guide to Wines 2010
7605:The Hachette Guide to Wines 2010
7598:
7578:The Hachette Guide to Wines 2010
7571:
7556:
7534:
7512:
7489:The Hachette Guide to Wines 2010
7482:
7459:The Hachette Guide to Wines 2010
7452:
7371:
7359:
6013:
5950:
5749:
5632:
5515:
5494:
5472:
5451:
5437:
5414:List of wine-producing countries
5238:I feel flageoler I feel my legsM
5191:has written a book based on the
5112:
5084:
5069:
5057:
5045:
5024:
5005:
4989:
4969:
4950:
4931:
4916:
4899:
4773:
4761:
4749:
4737:
4725:
4713:
4701:
4686:
4572:
4560:
4545:
4382:
4367:
4352:
4337:
4228:
4216:
4085:
4069:
4053:
4037:
4021:
4005:
3989:
3973:
3957:
3941:
3899:
3880:
3864:
3849:
3830:
3815:
3799:
3780:
3661:
3642:
3618:
3603:
3532:
3520:
3505:
3490:
3478:
3466:
3450:
3438:
3300:
3285:
3273:
3257:
3004:
2961:
2707:
2695:
2683:
2671:
2659:
2152:) and organic acids, especially
2019:
2004:
1992:
1894:Trebbiano blanco or ugni blanc B
1887:
1875:
1863:
1851:
1697:
1685:
1673:
1661:
1327:
1309:
1291:
1273:
1255:
1237:
1219:
1201:
1183:
1165:
1147:
1129:
1111:
1093:
1075:
1057:
1039:
1021:
1003:
985:
967:
949:
931:
913:
7342:
7327:
7311:
7286:
7261:
7247:
7227:
7180:
7136:
7105:
7090:
7070:
7014:
6962:
6911:"Ultimate Guide to White Wines"
6903:
6883:
6863:
6843:
6823:
6803:
6779:
6730:
6713:
6698:
6663:
6649:
6627:
6612:
6597:
6571:
6541:
6526:
6512:
6497:
6480:
6457:
6433:
6409:
6387:
6373:
6356:
6332:
6311:
6292:
6275:
6261:
6247:
6225:
6213:
6196:
6179:
6135:The oldest cuisine in the world
6051:
6042:
5924:
5915:
5906:
5897:
5888:
5879:
5870:
5861:
5852:
5843:
5834:
5825:
5816:
5807:
5735:
5726:
5717:
5708:
5699:
5690:
5681:
5672:
5663:
5654:
5625:
5611:
5601:
5592:
5568:
5447:, FĂ©ret et fils, Bordeaux, 1962
5430:
5244:When I drank Moet et Chandon".
4708:Mussels in white wine and chips
4552:Bresse Chicken with morels and
3923:Top producers of sparkling wine
3431:appellation d'origine contrôlée
3190:
3013:. A salt containing potassium,
2551:
1797:due to its ability to take the
1713:or mixed with other varieties:
1324:
1288:
1252:
1216:
1180:
1144:
1108:
1072:
1036:
1000:
964:
928:
892:
791:Landscape of hills in Champagne
9324:
8328:, consulted on 9 January 2011
7235:Glossary of Wine: the blending
7064:, consulted on 1 January 2010
6891:Tartaric stabilisation of wine
6127:
6104:
6083:
6069:
5798:
5789:
5780:
5771:
5547:
5173:or in a gossip radio show for
3856:Frozen grapes to be made into
3680:Sweet and fortified white wine
2457:Treatments before fermentation
2248:), an enzymatic method, or by
1704:Small white grapes of Muscat B
1352:List of wine-producing regions
400:
1:
9521:Glossary of viticulture terms
8108:, consulted on 30 April 2010
8089:, consulted on 30 April 2010
8055:, consulted on 30 April 2010
7368:, consulted on 18 August 2013
6604:Chardonnay, universal variety
6381:The Wine market in Luxembourg
6094:, Philippe Testard-Vaillant,
6063:
5461:, Le Carrousel, Paris, 1989,
5262:It is v'louteux it is blondin
5258:for a little keg of sauvignon
5236:and I pinched my little tuft.
4454:bring out the milky taste of
3633:at left) and a French one (a
3110:
2389:
2202:
2053:. The polyphenols are mainly
1345:
866:adopted, along the shores of
610:
299:describes wine with the term
9526:Glossary of winemaking terms
8356:"A tooth against white wine"
7778:Oxydation of Burgundy whites
6971:, consulted on 3 March 2010
6946:The Procedures of Winemaking
6721:Stalk of the bunch of grapes
6619:The catarratto bianco comune
6364:Swiss Agriculture: the grape
6308:, consulted on 30 April 2010
6187:The Wine Market in Argentina
4654:or with charcuterie such as
4567:Foie gras and fortified wine
2823:, an enzyme coming from the
2036:
1841:: this is the white form of
1404:). In Spain, paradoxically,
1338:
1320:
1302:
1284:
1266:
1248:
1230:
1212:
1194:
1176:
1158:
1140:
1122:
1104:
1086:
1068:
1050:
1032:
1014:
996:
978:
960:
942:
924:
906:
747:was attested in 1836 in the
270:
19:For the Chinese liquor, see
7:
8053:Recettes et saveur d'Italie
7689:The mystery of fermentation
7550:, Oovin.com, 28 April 2010
6831:The organic acids of grapes
6657:"Major types of white wine"
6098:, consulted on 4 June 2010
5387:
5295:
5251:by Hubert Lapaire in 1926:
4885:Painted or drawn white wine
4588:White wine as an ingredient
4518:) form a harmonious whole.
4411:Pairing white wine and food
4293:Muscat de Beaumes-de-Venise
3244:have a greenish tint while
3147:Filtration and conditioning
2933:
2874:
2566:is intended to clarify the
2431:Manual harvest in Champagne
2319:
2182:
1978:: this is the rosé form of
1912:. It is grown all over the
507:from the late Middle Ages.
216:counterparts. Due to their
185:(straining), or the use of
10:
9607:
9446:Yeast assimilable nitrogen
6585:. Office for Swiss Tourism
5459:Wine and Spirits of France
5198:
4458:. Aromatic wines, such as
4251:
3915:
3683:
2555:
2512:
2450:SĂ©lection de Grains Nobles
2386:failure of extra acidity.
1829:: a French grape from the
1789:: a grape originally from
1751:: a French grape from the
1349:
1325:
1307:
1289:
1271:
1253:
1235:
1217:
1199:
1181:
1163:
1145:
1127:
1109:
1091:
1073:
1055:
1037:
1019:
1001:
983:
965:
947:
929:
893:
862:. During the same period,
534:from the current areas of
446:, Southern Italy, and the
331:), light (or maybe white:
263:
227:
18:
9554:
9536:History of the wine press
9503:
9487:
9459:
9426:Sparkling wine production
9411:
9393:
9360:
9332:
9260:
9199:
9161:
9056:
9033:
8916:
8803:
8791:
8684:
8612:
8569:
8529:
8106:Cuisine et vins de France
8087:Cuisine et vins de France
7941:The bottles for champagne
6553:www.museevalaisanduvin.ch
6220:The Wine Market in Mexico
5211:and Charles Borel-Clerc.
5064:German caricature of 1849
4943:Wife and Husband toasting
4879:
4800:
4797:
4794:
4374:Nuances in the colour of
3316:
3195:
2974:at the bottom of a barrel
2736:, stainless or enamelled
1966:: used to make rosé from
1461:Volcanic terrain of Tokaj
882:Geographical distribution
638:had just completed their
291:) and then imported into
80:
66:
53:
43:
31:
9531:Wine tasting descriptors
9252:Wine tasting descriptors
9181:Phenolic content in wine
9073:Alternative wine closure
8657:Great French Wine Blight
8561:
8341:Hardness and pH of water
7467:Denis and Maris Chevassu
6283:Cabarets and guinguettes
6204:The Wine Market in Chile
5540:
5375:
4582:, Comté cheese, and nuts
4361:Muscat de Rivesaltes AOC
4241:Gothenburg Museum of Art
3544:
3366:
2365:also contains minerals.
9421:Malolactic fermentation
8199:Une pointe de champagne
7029:Arts and Crafts of Wine
6091:A nectar for 7500 years
5529:, Dunod, October 2000,
5409:List of grape varieties
3029:qualities of the wine.
2758:malolactic fermentation
2136:acids. The skin of the
749:Château La Tour Blanche
726:for the development of
652:. This wine was called
8049:Italian Tuna Carpaccio
8030:"Secrets of marinades"
7841:Ice Wine: vinification
7399:Inputs in Oenology: SO
7350:Tartaric Stabilisation
7024:Arts et MĂ©tiers du Vin
6811:The sugars on the Vine
5404:Glossary of wine terms
5394:Classification of wine
5287:Champagne for everyone
4512:Penicillium roqueforti
4428:
4427:Mussels and white wine
4196:method by gasification
4121:which was once called
3397:Glasses for white wine
3054:carboxymethylcellulose
2975:
2958:, acidity, pH, etc.).
2860:
2859:under a layer of yeast
2848:
2729:
2720:The making of the wine
2652:Five stages of making
2574:from it. The lees are
2510:
2470:
2432:
2420:
2280:
2220:
2078:
1755:, it is also grown in
1534:premier and grand crus
1462:
1366:
847:viticulture in Germany
837:
792:
711:
623:
483:traders distinguished
413:
385:resembling modern-day
261:
121:alcoholic fermentation
97:
9222:Wine and food pairing
8447:10.1081/FBT-200049045
8083:Blanquette de limande
7188:Definition: bâtonnage
6997:The Vine and the Wine
6969:Publicity for Dry Ice
6583:www.myswitzerland.com
5480:The Vine and the Wine
5443:Yves Renouil (dir.),
5320:and therefore little
4976:Simon Luttichuys and
4482:) are well suited to
4426:
4299:, Muscat de Mireval,
3871:Cellar for ageing at
3412:Marquise de Pompadour
3165:Cross-flow filtration
3159:), cardboard sheets,
2969:
2854:
2842:
2727:
2666:Step 1: grape berries
2505:
2464:
2430:
2418:
2274:
2250:infrared spectroscopy
2210:
2076:
1498:Champagne wine region
1485:) or volcanic rocks (
1460:
1364:
831:
823:Industrial Revolution
790:
705:
646:SanlĂşcar de Barrameda
618:
408:
235:
95:
38:Glasses of white wine
8873:Muscat of Alexandria
8509:at Wikimedia Commons
8243:The wine in question
7732:Service of Champagne
7435:and Jacques Blouin,
6871:The Vitamins in Wine
6634:Maccabeu or maccabeo
5426:Notes and references
5242:I am ready to cavort
5215:A touch of champagne
5013:Peder Severin Krøyer
4696:cooked in white wine
4666:with Burgundy wine,
4297:Muscat de Rivesaltes
4269:Pineau des Charentes
4237:Peder Severin Krøyer
4158:Blanquette de Limoux
3935:Millions of barrels
3837:A misty vineyard at
3764:Trockenbeerenauslese
3047:Languedoc-Roussillon
3015:potassium bitartrate
2944:Languedoc-Roussillon
2357:The mineral elements
2211:Crystals of refined
1916:. It is an aromatic
1812:bianco or Ugni Blanc
1776:Languedoc-Roussillon
1502:Chassagne-Montrachet
832:Steep slopes of the
621:Palos de la Frontera
479:Capitulare de villis
418:Western Roman Empire
409:White grapes in the
208:before a meal, with
123:of the non-coloured
76:without skin contact
9451:Yeast in winemaking
9403:Carbonic maceration
8487:. 10 November 2011.
7021:Anex, Paul (1994).
6915:www.winetourism.com
6079:. 27 February 2012.
5091:Advertising in 1901
5076:Advertising in the
5033:The Drunken buffoon
4768:Swiss Cheese Fondue
4756:Alsatian sauerkraut
4744:Risotto with Prawns
4486:and there are also
4327:and some dry white
4136:or disgorged and a
4123:méthode champenoise
3928:
3581:premature oxidation
3264:Glass of catavino (
2922:, or bottles as in
2805:premature oxidation
2678:Step 2: grape juice
1613:continental climate
1528:: originating from
890:
565:Mediterranean Basin
323:. It could be red (
28:
9441:Traditional method
9242:Wine personalities
8946:Cabernet Sauvignon
8435:Food Biotechnology
8322:Wine (intolerance)
8308:2013-05-01 at the
8287:2016-07-07 at the
8248:2009-10-10 at the
8226:2012-04-11 at the
8204:2012-04-11 at the
8125:History of my Life
8006:Pierre Casamayor,
7964:2013-10-08 at the
7909:2010-06-19 at the
7885:2009-09-12 at the
7823:2016-04-24 at the
7799:2018-06-12 at the
7694:2011-05-10 at the
7546:2010-01-19 at the
7524:2008-11-21 at the
7409:2019-02-01 at the
7403:or Sulphur Dioxide
7301:2010-06-27 at the
7276:2010-06-08 at the
7217:2017-08-23 at the
7170:2010-05-05 at the
6793:2004-02-24 at the
6639:2011-03-09 at the
6447:2016-03-20 at the
6441:Ice wine in Canada
6423:2007-10-24 at the
6399:2016-03-03 at the
6346:2008-09-20 at the
6325:2010-05-26 at the
6304:2016-03-03 at the
6169:2015-07-01 at the
6110:Jean-Pierre Brun,
5445:Dictionary of Wine
5205:Ah! the white wine
4908:Tacuinum Sanitatis
4839:Total Lipid (Fat)
4644:blanquette de veau
4429:
4119:traditional method
3922:
2976:
2956:alcoholic strength
2861:
2849:
2730:
2511:
2471:
2433:
2421:
2300:, α-ketoglutaric,
2281:
2246:Fehling's solution
2221:
2199:of grape berries.
2168:, and finally the
2079:
1791:Bordeaux vineyards
1643:originated in the
1565:Bordeaux vineyards
1463:
1367:
886:
838:
805:Congress of Vienna
793:
712:
624:
414:
262:
98:
26:
9578:
9577:
9572:
9571:
9342:Late harvest wine
9292:
9291:
9029:
9028:
8926:Alicante Bouschet
8674:Judgment of Paris
8505:Media related to
8461:on 18 August 2013
7880:Sparkling Gaillac
7674:978-2-01-237514-7
7647:978-2-01-237514-7
7617:978-2-01-237514-7
7590:978-2-01-237514-7
7505:978-2-01-237514-7
7495:at the winery of
7475:978-2-01-237514-7
7465:at the winery of
6684:10.1021/jf980452j
6559:on 17 August 2014
6163:History of cognac
5966:978-2-01-237514-7
5956:Collective work,
5557:is to transcribe
5500:Jean-Luc Berger,
5478:Collective work,
5126:François Rabelais
4996:Nicolas Lancret,
4871:
4870:
4593:conditions: once
4283:French mistelles.
4200:liqueur de dosage
4185:continuous method
4178:closed vat method
4138:liqueur de dosage
4099:
4098:
3307:Aged white wine (
2411:The grape harvest
2334:hydrogen peroxide
2306:galacturonic acid
2275:The 'L' shape of
2267:The organic acids
1668:Chardonnay grapes
1406:Castile-La Mancha
1343:
1342:
737:House of Habsburg
541:Gros-plant AOVDQS
350:
346:
342:
338:
334:
330:
310:
88:
87:
56:Alcohol by volume
9598:
9563:
9562:
9319:
9312:
9305:
9296:
9295:
9271:
9270:
9186:Proteins in wine
8853:GrĂĽner Veltliner
8801:
8800:
8556:
8549:
8542:
8533:
8532:
8514:
8513:
8504:
8489:
8488:
8477:
8471:
8470:
8468:
8466:
8457:. Archived from
8426:
8420:
8419:
8412:
8406:
8405:
8398:
8392:
8391:
8383:
8377:
8376:
8368:
8362:
8361:
8353:
8347:
8346:
8338:
8332:
8331:
8319:
8313:
8298:
8292:
8277:
8271:
8270:
8262:
8256:
8255:
8240:
8234:
8233:
8218:
8212:
8211:
8196:
8190:
8189:
8170:
8164:
8163:
8147:Pierre Desproges
8144:
8138:
8137:
8121:Giacomo Casanova
8118:
8112:
8111:
8099:
8093:
8092:
8080:
8074:
8073:
8068:Navarin de lotte
8065:
8059:
8058:
8046:
8040:
8039:
8027:
8021:
8020:
8004:
7998:
7997:
7981:
7972:
7971:
7954:
7948:
7947:
7937:
7931:
7923:
7917:
7916:
7899:
7893:
7892:
7877:
7871:
7863:
7857:
7854:
7848:
7847:
7837:
7831:
7830:
7813:
7807:
7806:
7791:
7785:
7784:
7774:
7768:
7760:
7754:
7753:
7745:
7739:
7738:
7728:
7719:
7718:
7708:
7702:
7701:
7686:
7680:
7679:
7668:champagne 2004,
7659:
7653:
7652:
7632:
7623:
7622:
7611:champagne 2004,
7602:
7596:
7595:
7584:champagne 2004,
7575:
7569:
7568:
7560:
7554:
7553:
7538:
7532:
7531:
7516:
7510:
7509:
7486:
7480:
7479:
7456:
7450:
7449:
7430:
7417:
7416:
7395:
7386:
7385:
7375:
7369:
7363:
7357:
7356:
7346:
7340:
7339:
7331:
7325:
7315:
7309:
7308:
7290:
7284:
7283:
7265:
7259:
7251:
7245:
7244:
7231:
7225:
7224:
7207:
7198:
7197:
7184:
7178:
7177:
7160:
7154:
7153:
7140:
7134:
7127:
7121:
7120:
7109:
7103:
7102:
7094:
7088:
7087:
7074:
7068:
7067:
7059:
7050:
7049:
7047:
7045:
7018:
7012:
7010:
6994:
6975:
6974:
6966:
6960:
6959:
6943:
6926:
6925:
6923:
6922:
6907:
6901:
6900:
6887:
6881:
6880:
6867:
6861:
6860:
6847:
6841:
6840:
6827:
6821:
6820:
6807:
6801:
6800:
6783:
6777:
6776:
6766:
6753:
6752:
6734:
6728:
6727:
6717:
6711:
6710:
6702:
6696:
6695:
6667:
6661:
6660:
6653:
6647:
6646:
6631:
6625:
6624:
6616:
6610:
6609:
6601:
6595:
6594:
6592:
6590:
6575:
6569:
6568:
6566:
6564:
6545:
6539:
6538:
6530:
6524:
6523:
6516:
6510:
6509:
6501:
6495:
6494:
6484:
6478:
6477:
6461:
6455:
6454:
6437:
6431:
6430:
6413:
6407:
6406:
6391:
6385:
6377:
6371:
6370:
6360:
6354:
6353:
6336:
6330:
6315:
6309:
6296:
6290:
6289:
6279:
6273:
6265:
6259:
6251:
6245:
6229:
6223:
6217:
6211:
6210:
6200:
6194:
6193:
6183:
6177:
6176:
6159:
6148:
6147:
6131:
6125:
6124:
6108:
6102:
6101:
6087:
6081:
6080:
6073:
6058:
6055:
6049:
6046:
6018:
6017:
6006:
6003:
5994:
5991:
5982:
5979:
5955:
5954:
5943:
5940:
5931:
5928:
5922:
5919:
5913:
5910:
5904:
5901:
5895:
5892:
5886:
5883:
5877:
5874:
5868:
5865:
5859:
5856:
5850:
5847:
5841:
5838:
5832:
5829:
5823:
5820:
5814:
5811:
5805:
5802:
5796:
5793:
5787:
5784:
5778:
5775:
5754:
5753:
5742:
5739:
5733:
5732:p. 256-257.
5730:
5724:
5723:p. 235-236.
5721:
5715:
5712:
5706:
5705:p. 172-173.
5703:
5697:
5696:p. 220-221.
5694:
5688:
5687:p. 230-231.
5685:
5679:
5676:
5670:
5667:
5661:
5658:
5637:
5636:
5619:
5615:
5609:
5605:
5599:
5596:
5590:
5588:
5572:
5566:
5561:in capitals and
5553:A convention in
5551:
5520:
5519:
5499:
5498:
5477:
5476:
5456:
5455:
5442:
5441:
5275:Mechanical Music
5175:Pierre Desproges
5088:
5073:
5061:
5049:
5031:Joseph Faverot,
5028:
5009:
4993:
4978:Cornelis de Heem
4973:
4954:
4935:
4920:
4903:
4801:Value for 100 g
4792:
4777:
4765:
4753:
4741:
4729:
4717:
4705:
4690:
4576:
4564:
4549:
4514:) and the wine (
4402:Culinary aspects
4386:
4371:
4356:
4341:
4288:Vin doux naturel
4273:floc de Gascogne
4232:
4220:
4091:
4089:
4088:
4075:
4073:
4072:
4059:
4057:
4056:
4043:
4041:
4040:
4027:
4025:
4024:
4011:
4009:
4008:
3995:
3993:
3992:
3979:
3977:
3976:
3963:
3961:
3960:
3947:
3945:
3944:
3929:
3926:
3921:
3903:
3884:
3868:
3853:
3834:
3819:
3803:
3784:
3723:Botrytis cinerea
3665:
3646:
3622:
3607:
3536:
3524:
3509:
3494:
3482:
3470:
3454:
3442:
3304:
3289:
3277:
3261:
2914:, barrels as in
2764:, which has two
2711:
2699:
2687:
2675:
2663:
2624:is also used to
2570:by removing the
2341:or in the wort.
2023:
2008:
1996:
1891:
1879:
1867:
1855:
1701:
1689:
1677:
1665:
1453:Geological zones
1382:German vineyards
1333:
1331:
1330:
1315:
1313:
1312:
1297:
1295:
1294:
1279:
1277:
1276:
1261:
1259:
1258:
1243:
1241:
1240:
1225:
1223:
1222:
1207:
1205:
1204:
1189:
1187:
1186:
1171:
1169:
1168:
1153:
1151:
1150:
1135:
1133:
1132:
1117:
1115:
1114:
1099:
1097:
1096:
1081:
1079:
1078:
1063:
1061:
1060:
1045:
1043:
1042:
1027:
1025:
1024:
1009:
1007:
1006:
991:
989:
988:
973:
971:
970:
955:
953:
952:
937:
935:
934:
919:
917:
916:
891:
885:
783:Contemporary era
595:also discovered
411:late Middle Ages
348:
344:
340:
336:
333:KĂ™.BABBAR GEĹ TIN
332:
324:
308:
305:Hittite language
162:is not stained.
142:, and ratios of
59:
36:
29:
25:
9606:
9605:
9601:
9600:
9599:
9597:
9596:
9595:
9581:
9580:
9579:
9574:
9573:
9568:
9565:Wine portal
9557:
9550:
9541:History of wine
9499:
9483:
9455:
9407:
9389:
9370:Deacidification
9356:
9328:
9323:
9293:
9288:
9273:Wine portal
9265:
9256:
9195:
9157:
9062:
9052:
9025:
8912:
8893:Sauvignon blanc
8828:Cayetana blanca
8796:
8794:grape varieties
8787:
8680:
8608:
8565:
8560:
8525:
8497:
8492:
8485:Huffington Post
8479:
8478:
8474:
8464:
8462:
8427:
8423:
8414:
8413:
8409:
8400:
8399:
8395:
8389:
8384:
8380:
8374:
8369:
8365:
8359:
8354:
8350:
8344:
8339:
8335:
8329:
8320:
8316:
8310:Wayback Machine
8299:
8295:
8289:Wayback Machine
8278:
8274:
8268:
8263:
8259:
8253:
8250:Wayback Machine
8241:
8237:
8231:
8228:Wayback Machine
8219:
8215:
8209:
8206:Wayback Machine
8197:
8193:
8187:
8171:
8167:
8161:
8145:
8141:
8135:
8119:
8115:
8109:
8100:
8096:
8090:
8081:
8077:
8071:
8066:
8062:
8056:
8047:
8043:
8037:
8028:
8024:
8018:
8005:
8001:
7995:
7985:Wine for Idiots
7982:
7975:
7969:
7966:Wayback Machine
7955:
7951:
7945:
7938:
7934:
7924:
7920:
7914:
7911:Wayback Machine
7900:
7896:
7890:
7887:Wayback Machine
7878:
7874:
7864:
7860:
7855:
7851:
7845:
7838:
7834:
7828:
7825:Wayback Machine
7814:
7810:
7804:
7801:Wayback Machine
7792:
7788:
7782:
7775:
7771:
7761:
7757:
7751:
7746:
7742:
7736:
7729:
7722:
7716:
7709:
7705:
7699:
7696:Wayback Machine
7687:
7683:
7677:
7660:
7656:
7650:
7633:
7626:
7620:
7603:
7599:
7593:
7576:
7572:
7566:
7563:Alsace riesling
7561:
7557:
7551:
7548:Wayback Machine
7539:
7535:
7529:
7526:Wayback Machine
7517:
7513:
7507:
7487:
7483:
7477:
7457:
7453:
7447:
7431:
7420:
7414:
7411:Wayback Machine
7402:
7396:
7389:
7383:
7376:
7372:
7364:
7360:
7354:
7347:
7343:
7337:
7332:
7328:
7316:
7312:
7306:
7303:Wayback Machine
7291:
7287:
7281:
7278:Wayback Machine
7266:
7262:
7255:Grape Varieties
7252:
7248:
7242:
7232:
7228:
7222:
7219:Wayback Machine
7208:
7201:
7195:
7185:
7181:
7175:
7172:Wayback Machine
7164:What is Ă©levage
7161:
7157:
7151:
7141:
7137:
7128:
7124:
7118:
7110:
7106:
7100:
7095:
7091:
7085:
7075:
7071:
7065:
7060:
7053:
7043:
7041:
7039:
7019:
7015:
7008:
6995:
6978:
6972:
6967:
6963:
6957:
6956:, pages 76-77,
6944:
6929:
6920:
6918:
6909:
6908:
6904:
6898:
6888:
6884:
6878:
6868:
6864:
6858:
6848:
6844:
6838:
6828:
6824:
6818:
6808:
6804:
6798:
6795:Wayback Machine
6784:
6780:
6774:
6767:
6756:
6750:
6735:
6731:
6725:
6718:
6714:
6708:
6703:
6699:
6668:
6664:
6655:
6654:
6650:
6644:
6641:Wayback Machine
6632:
6628:
6622:
6617:
6613:
6607:
6602:
6598:
6588:
6586:
6579:"MySwitzerland"
6577:
6576:
6572:
6562:
6560:
6547:
6546:
6542:
6536:
6531:
6527:
6518:
6517:
6513:
6507:
6502:
6498:
6492:
6485:
6481:
6475:
6462:
6458:
6452:
6449:Wayback Machine
6438:
6434:
6428:
6425:Wayback Machine
6414:
6410:
6404:
6401:Wayback Machine
6392:
6388:
6378:
6374:
6368:
6361:
6357:
6351:
6348:Wayback Machine
6337:
6333:
6327:Wayback Machine
6316:
6312:
6306:Wayback Machine
6297:
6293:
6287:
6280:
6276:
6266:
6262:
6252:
6248:
6230:
6226:
6218:
6214:
6208:
6201:
6197:
6191:
6184:
6180:
6174:
6171:Wayback Machine
6160:
6151:
6145:
6132:
6128:
6122:
6109:
6105:
6099:
6088:
6084:
6075:
6074:
6070:
6066:
6061:
6056:
6052:
6047:
6043:
6012:
6009:
6004:
5997:
5992:
5985:
5980:
5973:
5949:
5946:
5941:
5934:
5929:
5925:
5920:
5916:
5911:
5907:
5902:
5898:
5893:
5889:
5884:
5880:
5875:
5871:
5866:
5862:
5857:
5853:
5848:
5844:
5839:
5835:
5830:
5826:
5822:p. 153-154
5821:
5817:
5813:p. 141-142
5812:
5808:
5804:p. 129-137
5803:
5799:
5794:
5790:
5785:
5781:
5776:
5772:
5748:
5745:
5740:
5736:
5731:
5727:
5722:
5718:
5713:
5709:
5704:
5700:
5695:
5691:
5686:
5682:
5677:
5673:
5668:
5664:
5659:
5655:
5631:
5628:
5623:
5622:
5616:
5612:
5606:
5602:
5597:
5593:
5586:
5573:
5569:
5552:
5548:
5543:
5514:
5493:
5471:
5450:
5436:
5433:
5428:
5419:Outline of wine
5390:
5378:
5345:Sulphur Dioxide
5337:sulphur dioxide
5314:
5298:
5281:wrote the song
5279:Jacques Higelin
5269:Closer to home
5265:
5263:
5261:
5259:
5257:
5255:
5243:
5241:
5239:
5237:
5235:
5233:
5231:
5225:Yvette Guilbert
5201:
5181:
5165:
5115:
5097:Adèle Blanc-Sec
5092:
5089:
5080:
5074:
5065:
5062:
5053:
5050:
5036:
5029:
5020:
5010:
5001:
4994:
4985:
4974:
4965:
4962:The King drinks
4955:
4946:
4939:Pieter de Hooch
4936:
4927:
4921:
4912:
4904:
4887:
4882:
4790:
4788:Nutrition facts
4783:
4778:
4769:
4766:
4757:
4754:
4745:
4742:
4733:
4730:
4721:
4720:Chicken marsala
4718:
4709:
4706:
4697:
4691:
4606:béarnaise sauce
4590:
4583:
4577:
4568:
4565:
4556:
4550:
4492:pecorino romano
4452:sauvignon blanc
4413:
4404:
4397:
4387:
4378:
4372:
4363:
4357:
4348:
4342:
4320:vins mutés secs
4256:
4250:
4243:
4233:
4224:
4221:
4164:transfer method
4112:
4086:
4084:
4070:
4068:
4054:
4052:
4038:
4036:
4022:
4020:
4006:
4004:
3990:
3988:
3974:
3972:
3958:
3956:
3942:
3940:
3924:
3920:
3914:
3907:
3904:
3895:
3885:
3876:
3869:
3860:
3854:
3845:
3835:
3826:
3820:
3811:
3804:
3795:
3785:
3732:fortified wines
3688:
3682:
3675:
3669:Sauvignon blanc
3666:
3657:
3656:, United States
3647:
3638:
3623:
3614:
3608:
3552:
3547:
3540:
3537:
3528:
3525:
3516:
3510:
3501:
3495:
3486:
3483:
3474:
3471:
3462:
3455:
3446:
3443:
3399:
3391:Château d'Yquem
3369:
3319:
3312:
3305:
3296:
3290:
3281:
3278:
3269:
3262:
3235:Sauvignon blanc
3198:
3193:
3149:
3141:Fortified wines
3124:sulphur dioxide
3121:
3116:
3114:
3038:electrodialysis
3036:A third way is
3007:
2964:
2936:
2877:
2837:
2814:
2794:
2789:sulphur dioxide
2766:carboxyl groups
2722:
2715:
2712:
2703:
2700:
2691:
2688:
2679:
2676:
2667:
2664:
2560:
2554:
2517:
2469:for de-stemming
2459:
2413:
2392:
2359:
2322:
2269:
2215:(sugar used in
2205:
2185:
2150:Fortified wines
2138:Sauvignon blanc
2071:
2069:The grape berry
2039:
2034:
2027:
2024:
2015:
2009:
2000:
1997:
1968:Sauvignon blanc
1928:means "spiced")
1895:
1892:
1883:
1880:
1871:
1868:
1859:
1856:
1803:Sauvignon blanc
1705:
1702:
1693:
1692:Sauvignon blanc
1690:
1681:
1678:
1669:
1666:
1556:Sauvignon blanc
1510:
1508:Grape varieties
1489:in Hungary and
1455:
1427:Rocky Mountains
1359:
1354:
1348:
1328:
1326:
1310:
1308:
1292:
1290:
1274:
1272:
1256:
1254:
1238:
1236:
1220:
1218:
1202:
1200:
1184:
1182:
1166:
1164:
1148:
1146:
1130:
1128:
1112:
1110:
1094:
1092:
1076:
1074:
1058:
1056:
1040:
1038:
1022:
1020:
1004:
1002:
986:
984:
968:
966:
950:
948:
932:
930:
914:
912:
884:
785:
613:
455:Catholic Church
403:
393:to provide the
328:
273:
268:
266:History of wine
230:
193:Sparkling wines
152:Sauvignon blanc
71:Grape varieties
54:
39:
24:
17:
12:
11:
5:
9604:
9594:
9593:
9576:
9575:
9570:
9569:
9555:
9552:
9551:
9549:
9548:
9543:
9538:
9533:
9528:
9523:
9518:
9513:
9507:
9505:
9501:
9500:
9498:
9497:
9491:
9489:
9485:
9484:
9482:
9481:
9476:
9471:
9465:
9463:
9457:
9456:
9454:
9453:
9448:
9443:
9438:
9433:
9431:Sugars in wine
9428:
9423:
9417:
9415:
9409:
9408:
9406:
9405:
9399:
9397:
9391:
9390:
9388:
9387:
9382:
9380:Chaptalization
9377:
9372:
9366:
9364:
9358:
9357:
9355:
9354:
9349:
9344:
9338:
9336:
9330:
9329:
9322:
9321:
9314:
9307:
9299:
9290:
9289:
9287:
9286:
9281:
9276:
9261:
9258:
9257:
9255:
9254:
9249:
9244:
9239:
9234:
9229:
9224:
9219:
9214:
9209:
9207:Classification
9203:
9201:
9197:
9196:
9194:
9193:
9191:Sugars in wine
9188:
9183:
9178:
9173:
9167:
9165:
9163:Wine chemistry
9159:
9158:
9156:
9155:
9150:
9145:
9140:
9138:Wine dispenser
9135:
9130:
9125:
9120:
9115:
9110:
9105:
9100:
9095:
9090:
9085:
9080:
9075:
9069:
9067:
9054:
9053:
9051:
9050:
9045:
9039:
9037:
9031:
9030:
9027:
9026:
9024:
9023:
9018:
9013:
9008:
9003:
8998:
8993:
8988:
8983:
8978:
8973:
8968:
8963:
8958:
8953:
8948:
8943:
8941:Cabernet Franc
8938:
8933:
8928:
8922:
8920:
8914:
8913:
8911:
8910:
8908:Welschriesling
8905:
8900:
8895:
8890:
8885:
8880:
8875:
8870:
8865:
8863:MĂĽller-Thurgau
8860:
8855:
8850:
8845:
8840:
8835:
8830:
8825:
8820:
8815:
8809:
8807:
8798:
8789:
8788:
8786:
8785:
8784:
8783:
8778:
8773:
8768:
8763:
8754:
8753:
8752:
8751:
8746:
8741:
8736:
8731:
8726:
8715:
8714:
8709:
8704:
8699:
8694:
8688:
8686:
8682:
8681:
8679:
8678:
8677:
8676:
8666:
8661:
8660:
8659:
8649:
8648:
8647:
8642:
8637:
8632:
8630:Ancient Greece
8627:
8618:
8616:
8610:
8609:
8607:
8606:
8601:
8596:
8591:
8586:
8581:
8575:
8573:
8567:
8566:
8559:
8558:
8551:
8544:
8536:
8530:
8527:
8526:
8511:
8510:
8496:
8495:External links
8493:
8491:
8490:
8472:
8421:
8407:
8393:
8378:
8363:
8348:
8333:
8314:
8302:Food Additives
8293:
8272:
8257:
8235:
8213:
8191:
8165:
8139:
8113:
8094:
8075:
8060:
8041:
8022:
7999:
7973:
7949:
7932:
7918:
7894:
7872:
7858:
7849:
7832:
7808:
7786:
7769:
7764:The INAO Glass
7755:
7740:
7720:
7703:
7681:
7654:
7624:
7597:
7582:Fresnet-Baudot
7570:
7555:
7533:
7511:
7493:Château-Chalon
7481:
7463:Château-Chalon
7451:
7418:
7400:
7387:
7370:
7358:
7341:
7326:
7310:
7285:
7260:
7246:
7226:
7199:
7179:
7155:
7135:
7122:
7104:
7089:
7069:
7051:
7037:
7013:
6976:
6961:
6927:
6902:
6882:
6862:
6842:
6822:
6802:
6778:
6754:
6729:
6712:
6697:
6678:(2): 665–670.
6662:
6648:
6626:
6611:
6596:
6570:
6540:
6525:
6511:
6496:
6479:
6456:
6432:
6408:
6386:
6372:
6355:
6331:
6310:
6291:
6274:
6260:
6246:
6242:2-9047 40-65-1
6233:Forest Ecology
6224:
6212:
6195:
6178:
6149:
6133:Jean Bottéro,
6126:
6103:
6082:
6067:
6065:
6062:
6060:
6059:
6050:
6040:
6039:
6038:
6008:
6007:
5995:
5983:
5970:
5969:
5968:
5945:
5944:
5932:
5923:
5914:
5905:
5896:
5887:
5878:
5869:
5860:
5851:
5842:
5833:
5824:
5815:
5806:
5797:
5788:
5779:
5769:
5768:
5767:
5744:
5743:
5734:
5725:
5716:
5714:p. 96-97.
5707:
5698:
5689:
5680:
5671:
5662:
5652:
5651:
5650:
5627:
5624:
5621:
5620:
5610:
5600:
5591:
5581:2003-04-02 at
5567:
5545:
5544:
5542:
5539:
5538:
5537:
5512:
5491:
5469:
5448:
5432:
5429:
5427:
5424:
5423:
5422:
5416:
5411:
5406:
5401:
5396:
5389:
5386:
5377:
5374:
5362:cardiovascular
5313:
5312:Health effects
5310:
5306:
5305:
5297:
5294:
5200:
5197:
5114:
5111:
5094:
5093:
5090:
5083:
5081:
5075:
5068:
5066:
5063:
5056:
5054:
5051:
5044:
5038:
5037:
5030:
5023:
5021:
5011:
5004:
5002:
4995:
4988:
4986:
4984:, 17th century
4975:
4968:
4966:
4964:, 17th century
4958:Jacob Jordaens
4956:
4949:
4947:
4937:
4930:
4928:
4922:
4915:
4913:
4911:, 14th century
4905:
4898:
4886:
4883:
4881:
4878:
4869:
4868:
4865:
4862:
4858:
4857:
4854:
4851:
4850:Carbohydrates
4847:
4846:
4843:
4840:
4836:
4835:
4832:
4829:
4825:
4824:
4821:
4818:
4814:
4813:
4810:
4807:
4803:
4802:
4799:
4796:
4789:
4786:
4785:
4784:
4779:
4772:
4770:
4767:
4760:
4758:
4755:
4748:
4746:
4743:
4736:
4734:
4731:
4724:
4722:
4719:
4712:
4710:
4707:
4700:
4698:
4692:
4685:
4610:marinara sauce
4589:
4586:
4585:
4584:
4578:
4571:
4569:
4566:
4559:
4557:
4551:
4544:
4523:Gewurztraminer
4460:Gewurztraminer
4412:
4409:
4403:
4400:
4399:
4398:
4388:
4381:
4379:
4373:
4366:
4364:
4358:
4351:
4349:
4343:
4336:
4333:
4332:
4316:
4305:Moscato d'Asti
4284:
4277:macvin du Jura
4254:Fortified wine
4252:Main article:
4249:
4248:Fortified wine
4246:
4245:
4244:
4234:
4227:
4225:
4222:
4215:
4204:
4203:
4192:
4189:Russian method
4181:
4174:
4167:
4160:
4141:
4110:
4097:
4096:
4093:
4081:
4080:
4077:
4065:
4064:
4061:
4049:
4048:
4045:
4033:
4032:
4029:
4017:
4016:
4013:
4001:
4000:
3997:
3985:
3984:
3981:
3969:
3968:
3965:
3953:
3952:
3949:
3937:
3936:
3933:
3918:Sparkling wine
3916:Main article:
3913:
3912:Sparkling wine
3910:
3909:
3908:
3905:
3898:
3896:
3893:Fortified wine
3886:
3879:
3877:
3870:
3863:
3861:
3855:
3848:
3846:
3836:
3829:
3827:
3821:
3814:
3812:
3805:
3798:
3796:
3786:
3779:
3776:
3775:
3771:Cryoextraction
3767:
3715:
3707:
3695:chaptalization
3686:Fortified wine
3681:
3678:
3677:
3676:
3667:
3660:
3658:
3648:
3641:
3639:
3624:
3617:
3615:
3609:
3602:
3551:
3550:Dry white wine
3548:
3546:
3543:
3542:
3541:
3538:
3531:
3529:
3526:
3519:
3517:
3514:Sparkling wine
3511:
3504:
3502:
3496:
3489:
3487:
3484:
3477:
3475:
3472:
3465:
3463:
3457:INAO glass of
3456:
3449:
3447:
3444:
3437:
3398:
3395:
3368:
3365:
3318:
3315:
3314:
3313:
3306:
3299:
3297:
3291:
3284:
3282:
3279:
3272:
3270:
3263:
3256:
3197:
3194:
3192:
3189:
3148:
3145:
3119:
3115:
3112:
3109:
3006:
3003:
2963:
2960:
2935:
2932:
2901:Goût de réduit
2876:
2873:
2836:
2833:
2812:
2809:carbon dioxide
2792:
2721:
2718:
2717:
2716:
2713:
2706:
2704:
2701:
2694:
2692:
2689:
2682:
2680:
2677:
2670:
2668:
2665:
2658:
2656:
2556:Main article:
2553:
2550:
2542:moût de presse
2538:moût de goutte
2530:moût de presse
2526:moût de goutte
2513:Main article:
2458:
2455:
2412:
2409:
2391:
2388:
2358:
2355:
2344:Vitamin B1 or
2324:Vitamin C (or
2321:
2318:
2268:
2265:
2229:photosynthesis
2217:Chaptalization
2204:
2201:
2191:is simply the
2184:
2181:
2087:grape seed oil
2070:
2067:
2041:The stalk (or
2038:
2035:
2033:
2030:
2029:
2028:
2025:
2018:
2016:
2010:
2003:
2001:
1998:
1991:
1988:
1987:
1984:Rivesaltes AOC
1971:
1963:Sauvignon gris
1959:
1943:
1929:
1905:GewĂĽrztraminer
1897:
1896:
1893:
1886:
1884:
1881:
1874:
1872:
1869:
1862:
1860:
1857:
1850:
1847:
1846:
1838:Grenache blanc
1834:
1822:
1806:
1782:
1780:Fortified wine
1763:
1744:
1727:
1707:
1706:
1703:
1696:
1694:
1691:
1684:
1682:
1679:
1672:
1670:
1667:
1660:
1657:
1656:
1636:
1624:
1620:MĂĽller-Thurgau
1616:
1592:
1552:
1509:
1506:
1454:
1451:
1414:Sparkling wine
1358:
1357:Climatic zones
1355:
1350:Main article:
1347:
1344:
1341:
1340:
1337:
1323:
1322:
1319:
1305:
1304:
1301:
1287:
1286:
1283:
1269:
1268:
1265:
1251:
1250:
1247:
1233:
1232:
1229:
1215:
1214:
1211:
1197:
1196:
1193:
1179:
1178:
1175:
1161:
1160:
1157:
1143:
1142:
1139:
1125:
1124:
1121:
1107:
1106:
1103:
1089:
1088:
1085:
1071:
1070:
1067:
1053:
1052:
1049:
1035:
1034:
1031:
1017:
1016:
1013:
1011:United Kingdom
999:
998:
995:
981:
980:
977:
963:
962:
959:
945:
944:
941:
939:Czech Republic
927:
926:
923:
909:
908:
905:
899:
898:
895:
883:
880:
860:MĂĽller-Thurgau
814:Veuve Clicquot
784:
781:
693:Little Ice Age
658:Spanish Armada
632:Constantinople
628:Ottoman Empire
612:
609:
583:. The port of
493:vinum francium
402:
399:
356:Ancient Greece
335:), good wine (
326:
272:
269:
264:Main article:
229:
226:
197:carbon dioxide
144:residual sugar
86:
85:
82:
78:
77:
68:
64:
63:
60:
51:
50:
45:
41:
40:
37:
15:
9:
6:
4:
3:
2:
9603:
9592:
9589:
9588:
9586:
9567:
9566:
9561:
9553:
9547:
9544:
9542:
9539:
9537:
9534:
9532:
9529:
9527:
9524:
9522:
9519:
9517:
9514:
9512:
9509:
9508:
9506:
9502:
9496:
9493:
9492:
9490:
9486:
9480:
9477:
9475:
9472:
9470:
9467:
9466:
9464:
9462:
9458:
9452:
9449:
9447:
9444:
9442:
9439:
9437:
9434:
9432:
9429:
9427:
9424:
9422:
9419:
9418:
9416:
9414:
9410:
9404:
9401:
9400:
9398:
9396:
9392:
9386:
9383:
9381:
9378:
9376:
9373:
9371:
9368:
9367:
9365:
9363:
9359:
9353:
9350:
9348:
9345:
9343:
9340:
9339:
9337:
9335:
9331:
9327:
9320:
9315:
9313:
9308:
9306:
9301:
9300:
9297:
9285:
9282:
9280:
9277:
9275:
9274:
9269:
9263:
9262:
9259:
9253:
9250:
9248:
9245:
9243:
9240:
9238:
9235:
9233:
9230:
9228:
9225:
9223:
9220:
9218:
9215:
9213:
9210:
9208:
9205:
9204:
9202:
9198:
9192:
9189:
9187:
9184:
9182:
9179:
9177:
9176:Acids in wine
9174:
9172:
9171:Aroma of wine
9169:
9168:
9166:
9164:
9160:
9154:
9151:
9149:
9146:
9144:
9141:
9139:
9136:
9134:
9131:
9129:
9126:
9124:
9121:
9119:
9116:
9114:
9111:
9109:
9106:
9104:
9101:
9099:
9096:
9094:
9091:
9089:
9086:
9084:
9081:
9079:
9076:
9074:
9071:
9070:
9068:
9066:
9060:
9055:
9049:
9046:
9044:
9041:
9040:
9038:
9036:
9035:Major regions
9032:
9022:
9019:
9017:
9014:
9012:
9009:
9007:
9004:
9002:
8999:
8997:
8994:
8992:
8991:Montepulciano
8989:
8987:
8984:
8982:
8979:
8977:
8974:
8972:
8969:
8967:
8964:
8962:
8959:
8957:
8954:
8952:
8949:
8947:
8944:
8942:
8939:
8937:
8934:
8932:
8929:
8927:
8924:
8923:
8921:
8919:
8915:
8909:
8906:
8904:
8901:
8899:
8896:
8894:
8891:
8889:
8886:
8884:
8881:
8879:
8876:
8874:
8871:
8869:
8866:
8864:
8861:
8859:
8856:
8854:
8851:
8849:
8846:
8844:
8841:
8839:
8836:
8834:
8831:
8829:
8826:
8824:
8821:
8819:
8816:
8814:
8811:
8810:
8808:
8806:
8802:
8799:
8795:
8790:
8782:
8779:
8777:
8774:
8772:
8769:
8767:
8764:
8762:
8759:
8758:
8756:
8755:
8750:
8747:
8745:
8742:
8740:
8737:
8735:
8732:
8730:
8727:
8725:
8722:
8721:
8720:
8717:
8716:
8713:
8710:
8708:
8705:
8703:
8700:
8698:
8695:
8693:
8690:
8689:
8687:
8683:
8675:
8672:
8671:
8670:
8667:
8665:
8662:
8658:
8655:
8654:
8653:
8650:
8646:
8643:
8641:
8638:
8636:
8633:
8631:
8628:
8626:
8623:
8622:
8620:
8619:
8617:
8615:
8611:
8605:
8602:
8600:
8597:
8595:
8592:
8590:
8587:
8585:
8582:
8580:
8577:
8576:
8574:
8572:
8568:
8564:
8557:
8552:
8550:
8545:
8543:
8538:
8537:
8534:
8528:
8524:
8520:
8515:
8508:
8503:
8499:
8498:
8486:
8482:
8476:
8460:
8456:
8452:
8448:
8444:
8440:
8436:
8432:
8425:
8417:
8411:
8403:
8397:
8387:
8382:
8372:
8367:
8357:
8352:
8342:
8337:
8327:
8323:
8318:
8311:
8307:
8304:
8303:
8297:
8290:
8286:
8283:
8282:
8276:
8266:
8261:
8251:
8247:
8244:
8239:
8229:
8225:
8222:
8217:
8207:
8203:
8200:
8195:
8186:
8182:
8178:
8174:
8173:Michel Onfray
8169:
8160:
8159:9782020320412
8156:
8152:
8148:
8143:
8134:
8133:9782221065235
8130:
8126:
8122:
8117:
8107:
8103:
8098:
8088:
8084:
8079:
8069:
8064:
8054:
8050:
8045:
8035:
8031:
8026:
8017:
8013:
8009:
8003:
7994:
7990:
7986:
7980:
7978:
7967:
7963:
7960:
7959:
7953:
7943:
7942:
7936:
7929:
7928:
7922:
7912:
7908:
7905:
7904:
7898:
7888:
7884:
7881:
7876:
7869:
7868:
7862:
7853:
7843:
7842:
7836:
7826:
7822:
7819:
7818:
7812:
7802:
7798:
7795:
7790:
7780:
7779:
7773:
7766:
7765:
7759:
7749:
7744:
7734:
7733:
7727:
7725:
7714:
7713:
7707:
7697:
7693:
7690:
7685:
7675:
7671:
7667:
7663:
7658:
7648:
7644:
7640:
7636:
7631:
7629:
7618:
7614:
7610:
7606:
7601:
7591:
7587:
7583:
7579:
7574:
7564:
7559:
7549:
7545:
7542:
7537:
7527:
7523:
7520:
7515:
7506:
7502:
7498:
7494:
7490:
7485:
7476:
7472:
7468:
7464:
7460:
7455:
7446:
7445:2-10-049598-4
7442:
7438:
7434:
7433:Émile Peynaud
7429:
7427:
7425:
7423:
7412:
7408:
7405:
7404:
7394:
7392:
7381:
7380:
7374:
7367:
7362:
7352:
7351:
7345:
7335:
7330:
7323:
7319:
7314:
7304:
7300:
7297:
7295:
7289:
7279:
7275:
7272:
7270:
7264:
7257:
7256:
7250:
7240:
7237:
7236:
7230:
7220:
7216:
7213:
7212:
7206:
7204:
7193:
7190:
7189:
7183:
7173:
7169:
7166:
7165:
7159:
7149:
7146:
7145:
7139:
7132:
7126:
7116:
7113:
7108:
7098:
7093:
7083:
7080:
7079:
7073:
7063:
7058:
7056:
7040:
7038:2-88295-123-X
7034:
7030:
7026:
7025:
7017:
7007:, p. 170-171
7006:
7005:2-7377-0120-1
7002:
6998:
6993:
6991:
6989:
6987:
6985:
6983:
6981:
6970:
6965:
6955:
6951:
6947:
6942:
6940:
6938:
6936:
6934:
6932:
6916:
6912:
6906:
6896:
6893:
6892:
6886:
6876:
6873:
6872:
6866:
6856:
6853:
6852:
6851:Ascorbic Acid
6846:
6836:
6833:
6832:
6826:
6816:
6813:
6812:
6806:
6796:
6792:
6789:
6788:
6782:
6772:
6771:
6765:
6763:
6761:
6759:
6748:
6744:
6740:
6739:
6733:
6723:
6722:
6716:
6706:
6701:
6693:
6689:
6685:
6681:
6677:
6673:
6666:
6658:
6652:
6642:
6638:
6635:
6630:
6620:
6615:
6605:
6600:
6584:
6580:
6574:
6558:
6554:
6550:
6544:
6534:
6529:
6521:
6515:
6505:
6500:
6490:
6489:
6483:
6473:
6469:
6465:
6460:
6450:
6446:
6443:
6442:
6436:
6426:
6422:
6419:
6418:
6412:
6402:
6398:
6395:
6390:
6383:
6382:
6376:
6366:
6365:
6359:
6349:
6345:
6342:
6341:
6335:
6328:
6324:
6321:
6320:
6314:
6307:
6303:
6300:
6295:
6285:
6284:
6278:
6271:
6270:
6264:
6257:
6256:
6250:
6243:
6239:
6235:
6234:
6228:
6221:
6216:
6206:
6205:
6199:
6189:
6188:
6182:
6172:
6168:
6165:
6164:
6158:
6156:
6154:
6144:
6143:2-84749-000-0
6140:
6136:
6130:
6121:
6120:2-87772-285-6
6117:
6113:
6107:
6097:
6093:
6092:
6086:
6078:
6072:
6068:
6054:
6045:
6041:
6037:
6036:2-9509682-0-1
6033:
6029:
6025:
6021:
6016:
6011:
6010:
6002:
6000:
5990:
5988:
5981:p. 52-53
5978:
5976:
5971:
5967:
5963:
5959:
5953:
5948:
5947:
5939:
5937:
5927:
5918:
5909:
5900:
5891:
5882:
5873:
5864:
5855:
5846:
5837:
5828:
5819:
5810:
5801:
5792:
5783:
5774:
5770:
5765:
5764:2-01-015867-9
5761:
5757:
5752:
5747:
5746:
5738:
5729:
5720:
5711:
5702:
5693:
5684:
5675:
5666:
5660:p. 12-13
5657:
5653:
5648:
5647:2-84138-059-9
5644:
5640:
5635:
5630:
5629:
5614:
5604:
5595:
5584:
5583:archive.today
5580:
5577:
5571:
5564:
5560:
5556:
5550:
5546:
5536:
5535:2-10-003948-2
5532:
5528:
5526:
5518:
5513:
5511:
5507:
5503:
5497:
5492:
5489:
5488:2-7377-0120-1
5485:
5481:
5475:
5470:
5468:
5467:2-907504-00-2
5464:
5460:
5454:
5449:
5446:
5440:
5435:
5434:
5420:
5417:
5415:
5412:
5410:
5407:
5405:
5402:
5400:
5397:
5395:
5392:
5391:
5385:
5383:
5373:
5371:
5367:
5363:
5358:
5356:
5351:
5348:
5346:
5342:
5338:
5333:
5331:
5327:
5323:
5319:
5309:
5303:
5302:
5301:
5293:
5290:
5288:
5285:on his album
5284:
5280:
5276:
5272:
5267:
5252:
5250:
5245:
5228:
5226:
5222:
5218:
5216:
5212:
5210:
5206:
5196:
5194:
5190:
5189:Michel Onfray
5186:
5183:
5178:
5176:
5172:
5171:Marcel Pagnol
5167:
5162:
5160:
5155:
5153:
5149:
5145:
5144:Enlightenment
5140:
5137:
5135:
5131:
5128:, an angevin
5127:
5123:
5121:
5113:In literature
5110:
5108:
5107:
5102:
5099:, heroine of
5098:
5087:
5082:
5079:
5072:
5067:
5060:
5055:
5048:
5043:
5042:
5041:
5034:
5027:
5022:
5018:
5014:
5008:
5003:
4999:
4992:
4987:
4983:
4979:
4972:
4967:
4963:
4959:
4953:
4948:
4944:
4940:
4934:
4929:
4925:
4924:Pieter Claesz
4919:
4914:
4910:
4909:
4902:
4897:
4896:
4895:
4892:
4877:
4876:
4875:US government
4866:
4863:
4860:
4859:
4855:
4852:
4849:
4848:
4844:
4841:
4838:
4837:
4833:
4830:
4827:
4826:
4822:
4819:
4816:
4815:
4811:
4808:
4805:
4804:
4793:
4782:
4776:
4771:
4764:
4759:
4752:
4747:
4740:
4735:
4732:Aveyron tripe
4728:
4723:
4716:
4711:
4704:
4699:
4695:
4689:
4684:
4683:
4682:
4679:
4677:
4673:
4669:
4665:
4661:
4657:
4653:
4649:
4645:
4641:
4637:
4633:
4629:
4624:
4622:
4617:
4615:
4614:cheese fondue
4611:
4607:
4602:
4600:
4596:
4581:
4575:
4570:
4563:
4558:
4555:
4548:
4543:
4542:
4541:
4538:
4536:
4532:
4528:
4524:
4519:
4517:
4513:
4509:
4505:
4501:
4497:
4493:
4489:
4485:
4481:
4477:
4473:
4469:
4465:
4461:
4457:
4453:
4449:
4445:
4441:
4437:
4435:
4425:
4421:
4417:
4408:
4396:
4392:
4385:
4380:
4377:
4370:
4365:
4362:
4355:
4350:
4346:
4340:
4335:
4334:
4330:
4326:
4321:
4317:
4314:
4310:
4306:
4302:
4298:
4294:
4289:
4285:
4282:
4278:
4274:
4270:
4265:
4261:
4260:
4259:
4255:
4242:
4238:
4231:
4226:
4219:
4214:
4213:
4212:
4210:
4201:
4197:
4193:
4190:
4186:
4182:
4179:
4175:
4172:
4171:Dioise method
4168:
4165:
4161:
4159:
4155:
4150:
4146:
4142:
4139:
4135:
4131:
4130:
4124:
4120:
4116:
4115:
4114:
4106:
4104:
4094:
4083:
4082:
4078:
4067:
4066:
4062:
4051:
4050:
4046:
4035:
4034:
4030:
4028:United States
4019:
4018:
4014:
4003:
4002:
3998:
3987:
3986:
3982:
3971:
3970:
3966:
3955:
3954:
3950:
3939:
3938:
3934:
3931:
3930:
3919:
3902:
3897:
3894:
3890:
3883:
3878:
3874:
3867:
3862:
3859:
3852:
3847:
3844:
3840:
3833:
3828:
3825:
3818:
3813:
3809:
3802:
3797:
3793:
3789:
3783:
3778:
3777:
3772:
3768:
3765:
3761:
3757:
3753:
3749:
3745:
3741:
3737:
3733:
3729:
3724:
3720:
3716:
3712:
3708:
3704:
3700:
3699:
3698:
3696:
3691:
3687:
3674:
3670:
3664:
3659:
3655:
3651:
3645:
3640:
3637:on the right)
3636:
3632:
3628:
3621:
3616:
3613:
3606:
3601:
3600:
3599:
3597:
3593:
3588:
3586:
3582:
3578:
3574:
3570:
3566:
3562:
3556:
3535:
3530:
3523:
3518:
3515:
3508:
3503:
3500:
3493:
3488:
3481:
3476:
3469:
3464:
3460:
3453:
3448:
3441:
3436:
3435:
3434:
3432:
3428:
3424:
3420:
3419:Jules Chauvet
3415:
3413:
3409:
3403:
3394:
3392:
3388:
3384:
3379:
3376:
3374:
3364:
3360:
3358:
3354:
3350:
3346:
3341:
3339:
3335:
3330:
3326:
3324:
3310:
3303:
3298:
3295:
3288:
3283:
3276:
3271:
3267:
3260:
3255:
3254:
3253:
3251:
3247:
3243:
3240:
3236:
3233:
3229:
3225:
3224:
3223:Pedro Ximenez
3218:
3213:
3211:
3207:
3202:
3188:
3185:
3180:
3178:
3174:
3168:
3166:
3162:
3158:
3154:
3144:
3142:
3138:
3132:
3130:
3125:
3108:
3106:
3102:
3098:
3094:
3090:
3086:
3082:
3077:
3075:
3071:
3066:
3061:
3057:
3055:
3050:
3048:
3043:
3039:
3034:
3030:
3028:
3022:
3019:
3016:
3012:
3011:tartaric acid
3005:Stabilisation
3002:
3000:
2996:
2992:
2988:
2984:
2980:
2973:
2968:
2962:Clarification
2959:
2957:
2951:
2949:
2945:
2941:
2931:
2927:
2925:
2921:
2917:
2913:
2909:
2906:
2902:
2898:
2894:
2890:
2886:
2882:
2872:
2870:
2866:
2858:
2853:
2846:
2841:
2832:
2830:
2826:
2822:
2818:
2810:
2806:
2800:
2798:
2790:
2786:
2781:
2779:
2775:
2774:aroma of wine
2771:
2767:
2763:
2759:
2754:
2752:
2746:
2743:
2739:
2735:
2726:
2710:
2705:
2698:
2693:
2686:
2681:
2674:
2669:
2662:
2657:
2655:
2651:
2650:
2649:
2647:
2643:
2639:
2633:
2631:
2627:
2623:
2619:
2615:
2611:
2606:
2602:
2599:
2596:
2592:
2588:
2584:
2579:
2577:
2573:
2569:
2565:
2559:
2549:
2547:
2543:
2539:
2535:
2531:
2527:
2522:
2516:
2509:
2504:
2500:
2497:
2493:
2488:
2483:
2481:
2476:
2468:
2463:
2454:
2452:
2451:
2446:
2441:
2439:
2429:
2425:
2417:
2408:
2406:
2402:
2401:
2395:
2387:
2384:
2380:
2376:
2372:
2368:
2364:
2354:
2351:
2347:
2342:
2339:
2335:
2331:
2327:
2326:ascorbic acid
2317:
2315:
2311:
2310:coumaric acid
2307:
2303:
2299:
2298:ascorbic acid
2295:
2290:
2286:
2285:Tartaric acid
2278:
2277:tartaric acid
2273:
2264:
2262:
2258:
2253:
2251:
2247:
2242:
2238:
2234:
2230:
2227:derived from
2226:
2225:carbohydrates
2218:
2214:
2209:
2200:
2198:
2194:
2190:
2180:
2177:
2175:
2171:
2167:
2163:
2159:
2158:tartaric acid
2155:
2151:
2147:
2141:
2139:
2135:
2131:
2127:
2123:
2122:organic acids
2119:
2115:
2111:
2107:
2103:
2099:
2098:aroma of wine
2095:
2090:
2088:
2084:
2075:
2066:
2064:
2060:
2056:
2052:
2048:
2044:
2022:
2017:
2014:
2007:
2002:
1995:
1990:
1989:
1985:
1981:
1977:
1976:
1975:Grenache Gris
1972:
1969:
1965:
1964:
1960:
1957:
1953:
1949:
1948:
1944:
1941:
1940:
1939:Pinot Meunier
1935:
1934:
1930:
1927:
1923:
1919:
1915:
1911:
1907:
1906:
1902:
1901:
1900:
1890:
1885:
1878:
1873:
1866:
1861:
1854:
1849:
1848:
1844:
1840:
1839:
1835:
1832:
1828:
1827:
1823:
1821:
1817:
1813:
1811:
1807:
1804:
1800:
1796:
1792:
1788:
1787:
1783:
1781:
1777:
1773:
1769:
1768:
1764:
1762:
1758:
1754:
1750:
1749:
1745:
1742:
1738:
1734:
1733:bianco comune
1732:
1728:
1725:
1721:
1720:
1716:
1715:
1714:
1712:
1700:
1695:
1688:
1683:
1676:
1671:
1664:
1659:
1658:
1654:
1650:
1646:
1642:
1641:
1640:Petite Arvine
1637:
1634:
1630:
1629:
1625:
1622:
1621:
1617:
1614:
1610:
1606:
1602:
1598:
1597:
1593:
1590:
1586:
1582:
1578:
1577:United States
1574:
1570:
1566:
1562:
1558:
1557:
1553:
1551:
1547:
1543:
1542:United States
1539:
1535:
1531:
1527:
1526:
1522:
1521:
1520:
1517:
1515:
1505:
1503:
1499:
1494:
1492:
1488:
1484:
1480:
1476:
1472:
1468:
1459:
1450:
1448:
1444:
1440:
1434:
1432:
1428:
1423:
1421:
1420:
1415:
1411:
1407:
1403:
1399:
1395:
1391:
1387:
1383:
1378:
1376:
1372:
1363:
1353:
1336:
1318:
1306:
1300:
1282:
1270:
1264:
1246:
1234:
1228:
1210:
1198:
1192:
1174:
1162:
1156:
1138:
1126:
1120:
1102:
1090:
1084:
1066:
1065:United States
1054:
1048:
1030:
1018:
1012:
994:
982:
976:
958:
946:
940:
922:
911:
910:
904:
903:World average
901:
900:
896:
889:
879:
877:
871:
869:
865:
861:
857:
852:
848:
843:
835:
830:
826:
824:
818:
816:
815:
810:
806:
802:
797:
789:
780:
778:
774:
770:
766:
760:
757:
752:
750:
746:
743:. Its use in
742:
738:
733:
729:
725:
721:
717:
709:
704:
700:
698:
694:
689:
687:
683:
679:
675:
671:
667:
662:
659:
655:
651:
647:
643:
642:
637:
633:
629:
622:
617:
608:
606:
602:
598:
594:
590:
586:
582:
578:
574:
570:
566:
561:
559:
555:
551:
547:
543:
542:
537:
533:
529:
525:
521:
517:
513:
508:
506:
502:
498:
495:(Wine of the
494:
490:
487:(wine of the
486:
485:vinum hunicum
481:
480:
475:
471:
467:
462:
460:
456:
451:
449:
445:
441:
437:
436:
431:
427:
423:
419:
412:
407:
398:
396:
392:
388:
384:
380:
376:
375:Bay of Naples
372:
368:
363:
361:
357:
352:
337:DUG.GA GEĹ TIN
322:
318:
314:
306:
302:
298:
294:
290:
286:
282:
278:
267:
259:
255:
251:
247:
243:
239:
234:
225:
223:
219:
215:
211:
207:
206:
200:
198:
194:
190:
189:
184:
180:
176:
171:
169:
165:
161:
157:
153:
149:
145:
141:
138:, methods of
137:
132:
130:
126:
122:
118:
114:
110:
106:
102:
94:
90:
84:See varieties
83:
79:
75:
72:
69:
65:
61:
57:
52:
49:
46:
42:
35:
30:
22:
9556:
9413:Fermentation
9264:
9247:Wine tasting
8868:Muscat blanc
8838:Chenin blanc
8804:
8696:
8635:Ancient Rome
8484:
8475:
8463:. Retrieved
8459:the original
8438:
8434:
8424:
8410:
8396:
8381:
8366:
8351:
8336:
8325:
8317:
8301:
8296:
8280:
8275:
8260:
8238:
8221:Le sauvignon
8216:
8194:
8176:
8168:
8150:
8142:
8124:
8116:
8105:
8097:
8086:
8078:
8063:
8052:
8044:
8033:
8025:
8007:
8002:
7984:
7957:
7952:
7940:
7935:
7926:
7921:
7902:
7897:
7875:
7866:
7861:
7852:
7840:
7835:
7816:
7811:
7789:
7777:
7772:
7763:
7758:
7743:
7731:
7711:
7706:
7684:
7665:
7661:
7657:
7638:
7634:
7609:Guy de Forez
7608:
7604:
7600:
7581:
7577:
7573:
7558:
7536:
7514:
7496:
7488:
7484:
7466:
7458:
7454:
7436:
7398:
7378:
7373:
7361:
7349:
7344:
7333:
7329:
7313:
7293:
7288:
7268:
7263:
7254:
7249:
7234:
7229:
7210:
7187:
7182:
7163:
7158:
7143:
7138:
7130:
7125:
7107:
7092:
7077:
7072:
7042:. Retrieved
7028:
7023:
7016:
6996:
6964:
6945:
6919:. Retrieved
6917:. 2022-03-16
6914:
6905:
6890:
6885:
6870:
6865:
6850:
6845:
6830:
6825:
6810:
6805:
6786:
6781:
6769:
6737:
6732:
6720:
6715:
6700:
6675:
6671:
6665:
6651:
6629:
6614:
6599:
6587:. Retrieved
6582:
6573:
6561:. Retrieved
6557:the original
6552:
6543:
6528:
6514:
6499:
6487:
6482:
6474:, page 171,
6459:
6440:
6435:
6416:
6411:
6389:
6380:
6375:
6363:
6358:
6339:
6334:
6318:
6313:
6294:
6282:
6277:
6268:
6263:
6254:
6249:
6232:
6227:
6215:
6203:
6198:
6186:
6181:
6162:
6134:
6129:
6111:
6106:
6090:
6085:
6071:
6053:
6044:
6019:
5957:
5926:
5917:
5908:
5899:
5890:
5881:
5872:
5863:
5854:
5845:
5836:
5827:
5818:
5809:
5800:
5791:
5782:
5773:
5756:Hugh Johnson
5741:p. 269.
5737:
5728:
5719:
5710:
5701:
5692:
5683:
5674:
5665:
5656:
5638:
5626:Main Sources
5613:
5603:
5594:
5570:
5549:
5522:
5501:
5479:
5458:
5444:
5431:Bibliography
5379:
5366:antioxidants
5359:
5352:
5349:
5334:
5322:antioxidants
5315:
5307:
5299:
5291:
5286:
5282:
5274:
5268:
5253:
5248:
5246:
5229:
5220:
5219:
5214:
5213:
5204:
5202:
5187:
5184:
5179:
5168:
5163:
5156:
5141:
5138:
5129:
5124:
5116:
5104:
5095:
5078:Belle Époque
5039:
5032:
5016:
4998:Lunch of Ham
4997:
4961:
4942:
4906:
4888:
4872:
4680:
4663:
4625:
4618:
4603:
4591:
4539:
4535:late harvest
4520:
4496:Comté cheese
4484:sheep cheese
4438:
4430:
4418:
4414:
4405:
4394:
4319:
4307:etc.) as do
4287:
4263:
4257:
4205:
4199:
4195:
4188:
4184:
4177:
4170:
4163:
4149:craft method
4148:
4145:rural method
4144:
4137:
4133:
4126:
4122:
4118:
4107:
4100:
3887:A bottle of
3711:Passerillage
3703:Passerillage
3692:
3689:
3631:stellenbosch
3596:Loire Valley
3589:
3557:
3553:
3512:A flute for
3426:
3416:
3404:
3400:
3380:
3377:
3370:
3361:
3342:
3331:
3327:
3320:
3221:
3216:
3214:
3205:
3203:
3199:
3191:Wine tasting
3181:
3169:
3150:
3133:
3117:
3085:anthocyanins
3080:
3078:
3062:
3058:
3051:
3035:
3031:
3027:organoleptic
3023:
3020:
3008:
2985:
2981:
2977:
2952:
2937:
2928:
2900:
2896:
2878:
2864:
2862:
2824:
2801:
2796:
2784:
2782:
2755:
2747:
2731:
2634:
2608:In addition
2607:
2603:
2600:
2580:
2561:
2552:The settling
2541:
2537:
2529:
2525:
2518:
2508:wine presses
2484:
2472:
2466:
2448:
2442:
2434:
2422:
2398:
2396:
2393:
2360:
2343:
2323:
2302:fumaric acid
2292:quantities:
2282:
2254:
2222:
2186:
2178:
2169:
2165:
2142:
2112:, insoluble
2102:anthocyanins
2094:Pruinescence
2091:
2080:
2042:
2040:
1973:
1961:
1945:
1937:
1931:
1925:
1903:
1898:
1836:
1831:RhĂ´ne Valley
1824:
1808:
1784:
1765:
1757:South Africa
1753:Loire Valley
1748:Chenin blanc
1746:
1729:
1717:
1710:
1708:
1638:
1633:Pierre Galet
1626:
1618:
1594:
1589:South Africa
1573:Loire Valley
1554:
1550:South Africa
1523:
1518:
1511:
1495:
1464:
1435:
1424:
1417:
1402:Loire Valley
1379:
1368:
1170:
902:
887:
875:
872:
851:First Empire
839:
819:
812:
794:
761:
756:Dom Perignon
753:
732:Hugh Johnson
713:
690:
685:
663:
653:
639:
626:In 1453 the
625:
620:
562:
546:Loire Valley
539:
536:Muscadet AOC
509:
492:
484:
477:
463:
452:
433:
432:were making
415:
378:
364:
353:
347:), or sour (
339:), honeyed (
316:
300:
274:
245:
203:
201:
186:
183:passerillage
182:
178:
172:
133:
113:skin contact
100:
99:
89:
9591:Wine styles
9516:Wine bottle
9488:Other steps
9479:Wine cellar
9436:SĂĽssreserve
9128:Wine cellar
9118:Wine bottle
9059:accessories
9057:Packaging,
9016:Tempranillo
8645:Noah's wine
8625:Phoenicians
8571:Viticulture
8390:(in French)
8375:(in French)
8360:(in French)
8345:(in French)
8330:(in French)
8269:(in French)
8254:(in French)
8232:(in French)
8210:(in French)
8188:(in French)
8162:(in French)
8136:(in French)
8110:(in French)
8091:(in French)
8072:(in French)
8057:(in French)
8038:(in French)
8019:(in French)
7996:(in French)
7970:(in French)
7946:(in French)
7915:(in French)
7891:(in French)
7846:(in French)
7829:(in French)
7805:(in French)
7783:(in French)
7752:(in French)
7737:(in French)
7717:(in French)
7700:(in French)
7678:(in French)
7651:(in French)
7641:champagne,
7639:Jean Forget
7621:(in French)
7594:(in French)
7567:(in French)
7552:(in French)
7530:(in French)
7508:(in French)
7478:(in French)
7448:(in French)
7415:(in French)
7384:(in French)
7355:(in French)
7338:(in French)
7307:(in French)
7282:(in French)
7243:(in French)
7223:(in French)
7196:(in French)
7176:(in French)
7152:(in French)
7119:(in French)
7101:(in French)
7086:(in French)
7066:(in French)
7009:(in French)
6973:(in French)
6958:(in French)
6899:(in French)
6879:(in French)
6859:(in French)
6839:(in French)
6819:(in French)
6799:(in French)
6775:(in French)
6751:(in French)
6726:(in French)
6709:(in French)
6645:(in French)
6623:(in French)
6608:(in French)
6537:(in French)
6508:(in French)
6493:(in French)
6476:(in French)
6453:(in French)
6429:(in French)
6405:(in French)
6369:(in French)
6352:(in German)
6288:(in French)
6209:(in French)
6192:(in French)
6175:(in French)
6146:(in French)
6123:(in French)
6100:(in French)
6057:p. 234
6048:p. 143
5942:p. 397
5930:p. 450
5921:p. 396
5912:p. 395
5903:p. 339
5894:p. 335
5885:p. 331
5876:p. 210
5867:p. 264
5858:p. 235
5849:p. 232
5840:p. 173
5831:p. 171
5795:p. 113
5766:, 464 pages
5678:p. 238
5669:p. 220
5649:, 320 pages
5587:(in French)
5576:"Wine muté"
5555:Assyriology
5368:, although
5330:polyphenols
5326:Montpellier
5209:Jean Dréjac
5142:During the
4891:still lifes
4580:Yellow wine
4554:Yellow wine
4500:yellow wine
4464:Washed-rind
4456:goat cheese
4359:Bottles of
4154:Gaillac AOC
4127:liqueur de
3875:in Slovakia
3794:B grapevine
3752:Monbazillac
3673:New Zealand
3635:savennières
3497:A flute of
3461:amontillado
3334:yellow wine
3323:wine aromas
3184:wine bottle
3137:Vin de Pays
3129:polyphenols
3097:Sauvignon B
3081:Rosissement
2987:Tannic acid
2970:Deposit of
2920:chardonnays
2829:polyphenols
2770:lactic acid
2587:precipitate
2506:Battery of
2294:citric acid
2223:Sugars are
2193:grape juice
2059:astringency
2051:polyphenols
1924:(in German
1711:Appellation
1649:Switzerland
1609:Switzerland
1585:New Zealand
1471:metamorphic
1380:In Europe,
1191:Netherlands
1173:Switzerland
957:New Zealand
876:lactic bite
868:Lake Geneva
864:Switzerland
769:Guinguettes
706:Cellars of
641:Reconquista
516:La Rochelle
474:Charlemagne
401:Middle Ages
383:mulled wine
367:Roman times
360:Hippocrates
349:GEĹ TIN EMSA
293:Mesopotamia
252:in rock at
67:Ingredients
9395:Maceration
9385:Wine press
9375:Destemming
9326:Winemaking
9232:Wine fraud
9227:Wine fault
9212:Oenophilia
9148:Wine label
9143:Wine glass
9108:Port tongs
9006:Sangiovese
9001:Pinot noir
8961:Douce noir
8888:Rkatsiteli
8833:Chardonnay
8823:Catarratto
8797:by acreage
8771:Biodynamic
8734:Aromatized
8523:winemaking
8507:White wine
8185:225308297X
8016:2012364616
7993:2754009612
7519:Chardonnay
6921:2022-05-12
6747:0543934454
6472:286985188X
6064:References
6026:– ENSAM –
6022:, ENTAV –
6005:p. 55
5993:p. 52
5786:p. 62
5777:p. 46
5523:Traits of
5341:asthmatics
5271:Boris Vian
5221:I am Drunk
5130:bon vivant
4982:Still life
4795:Nutrition
4781:Osso bucco
4694:Baeckeoffe
4676:Pot-au-feu
4648:coq au vin
4632:baeckeoffe
4448:chardonnay
4389:Ageing of
4309:white port
4279:are three
4275:, and the
3891:, a great
3684:See also:
3654:Washington
3585:Chardonnay
3427:INAO glass
3383:grand crus
3349:Chardonnay
3280:Chardonnay
3246:Chardonnay
3210:maceration
3177:bag-in-box
3157:Kieselguhr
3153:filtration
3089:polyphenol
2885:Bag-In-Box
2817:Tyrosinase
2762:malic acid
2626:flocculate
2521:wine press
2515:Wine Press
2487:maceration
2400:Teinturier
2390:Winemaking
2289:Malic acid
2203:The sugars
2154:malic acid
1954:region of
1947:Pinot gris
1933:Pinot noir
1731:Catarratto
1569:South-West
1525:Chardonnay
1400:, and the
1386:Luxembourg
1346:Production
975:Luxembourg
842:phylloxera
801:Talleyrand
611:Modern era
585:Monemvasia
550:South-west
371:patricians
341:LĂ€L GEĹ TIN
250:bas-relief
164:Pinot noir
148:Chardonnay
140:winemaking
101:White wine
27:White wine
9347:Noble rot
9237:Winemaker
9217:Sommelier
9153:Wine rack
9133:Wine cork
9123:Wine cave
9113:Screw cap
9083:Corkscrew
9048:New World
9043:Old World
9021:Zinfandel
8996:Mourvèdre
8903:Trebbiano
8843:Colombard
8744:Noble rot
8724:Fortified
8702:Sparkling
8669:New World
8465:18 August
7541:Sauvignon
7044:1 January
6954:0151-0282
6589:19 August
6563:19 August
5510:0151-0282
5382:Heidsieck
5355:cirrhosis
5283:Champagne
5249:Sauvignon
5193:Sauternes
5120:champagne
4640:osso buco
4621:marinades
4516:noble rot
4508:Roquefort
4480:Trebbiano
4468:Maroilles
4466:cheeses (
4434:foie gras
4303:Catalan,
4301:Moscatell
4264:mistelles
4103:champagne
4092:Australia
3889:Sauternes
3788:Noble rot
3740:Sauternes
3736:Aquitaine
3719:noble rot
3652:vines in
3610:Glass of
3565:Sauvignon
3387:Sauternes
3357:Rieslings
3353:sauvignon
3292:Glass of
3173:Tetra Pak
3161:membranes
3111:Use of SO
3074:varieties
3065:bentonite
3042:potassium
2999:Isinglass
2948:champagne
2940:varietals
2924:champagne
2918:and many
2905:reductase
2897:Bâtonnage
2893:autolysis
2857:vin jaune
2845:Sauternes
2825:gray mold
2642:Colombard
2618:Bentonite
2534:olfactory
2490:ratio of
2447:(for the
2445:noble rot
2381:can form
2375:Magnesium
2371:Potassium
2257:arabinose
2195:from the
2162:Champagne
2110:cellulose
2047:potassium
2037:The stalk
2013:champagne
1810:Trebbiano
1799:noble rot
1761:noble rot
1581:Australia
1546:Australia
1514:varieties
1512:Numerous
1467:limestone
1410:Catalonia
1398:Champagne
1101:Argentina
921:Australia
809:Champagne
796:Champagne
745:Sauternes
720:noble rot
678:Argentina
593:Crusaders
440:Languedoc
281:Epigraphy
271:Antiquity
242:Warpalawa
188:noble rot
168:champagne
136:varieties
109:fermented
74:fermented
62:5.5–20.5%
9585:Category
9362:Pressing
9284:Glossary
9200:Industry
9093:Jug wine
9088:Decanter
9078:Box wine
8976:Isabella
8971:Grenache
8951:Carignan
8898:SĂ©millon
8883:Riesling
8878:Palomino
8621:Ancient
8604:Vineyard
8599:Veraison
8584:Oenology
8455:83958336
8441:(1–14).
8306:Archived
8285:Archived
8246:Archived
8224:Archived
8202:Archived
7962:Archived
7907:Archived
7883:Archived
7821:Archived
7797:Archived
7692:Archived
7544:Archived
7522:Archived
7407:Archived
7299:Archived
7274:Archived
7239:Archived
7215:Archived
7192:Archived
7168:Archived
7148:Archived
7133:, p. 19.
7131:op. cit.
7129:Sopexa,
7115:Archived
7082:Archived
7062:Settling
6895:Archived
6875:Archived
6855:Archived
6835:Archived
6815:Archived
6791:Archived
6692:10563950
6637:Archived
6445:Archived
6421:Archived
6397:Archived
6344:Archived
6323:Archived
6302:Archived
6167:Archived
5579:Archived
5563:Akkadian
5559:Sumerian
5525:Oenology
5457:Sopexa,
5388:See also
5370:red wine
5296:Proverbs
5152:Casanova
5148:Voltaire
4873:Source:
4828:Protein
4812:~ 86.86
4672:Flounder
4668:monkfish
4664:pĂ´chouse
4595:verjuice
4531:Jurançon
4498:and the
4488:Manchego
4472:Époisses
4440:Gourmets
4325:sherries
4239:, 1888,
4044:Thailand
4015:170-200
3999:180-210
3983:190-220
3967:400-430
3951:480-510
3858:ice wine
3843:Slovakia
3824:Slovenia
3792:Riesling
3650:Riesling
3577:Burgundy
3573:Semillon
3569:varietal
3567:B grape
3250:Traminer
3239:Muscadet
3232:Bordeaux
3228:varietal
3206:flavones
3105:Grenache
3101:Viognier
2934:Blending
2916:Burgundy
2912:Muscadet
2908:sulphite
2881:bottling
2875:Maturing
2869:Maturing
2778:varietal
2654:Muscadet
2576:colloids
2564:settling
2540:and the
2492:Colloids
2465:A small
2346:thiamine
2320:Vitamins
2241:fructose
2197:pressing
2183:The wort
2170:rebĂŞches
2134:tartaric
2118:proteins
2106:macerate
2063:pressing
1980:Grenache
1922:Traminer
1918:mutation
1843:Grenache
1826:Viognier
1820:armagnac
1795:Bergerac
1786:SĂ©millon
1767:Maccabeu
1596:Riesling
1571:and the
1563:and the
1530:Burgundy
1491:Slovakia
1431:ice wine
1317:Portugal
765:Cabarets
589:Malvasia
569:Crusades
556:and the
548:and the
524:Charente
512:Bordeaux
505:Sylvaner
501:Riesling
468:and the
444:Provence
430:Saracens
321:Akkadian
313:Sumerian
285:Anatolia
246:Tarhunta
214:red wine
205:apéritif
156:Riesling
111:without
107:that is
81:Variants
9546:Terroir
9504:Related
9352:Vintage
9334:Harvest
9279:Outline
9103:Muselet
9065:storage
8956:Cinsaut
8931:Barbera
8858:Macabeo
8818:Aligoté
8776:Organic
8766:Natural
8719:Dessert
8664:Georgia
8614:History
8594:Terroir
8589:Species
7322:Qingdao
6028:ONIVINS
5199:In song
4867:~ 0.96
4861:Sugars
4856:~ 2.60
4834:~ 0.07
4817:Energy
4636:risotto
4628:cabbage
4599:vinegar
4502:of the
4476:Munster
4376:marsala
4313:Madeira
4209:Muselet
4134:dégorgé
4060:Ukraine
4031:85-110
3964:Germany
3932:Country
3927:(2003)
3760:Germany
3748:Loupiac
3612:Chablis
3592:Chenins
3421:of the
3410:of the
3309:Madeira
3072:. Some
2995:gelatin
2865:Ă©levage
2821:laccase
2768:, into
2622:Gelatin
2614:Finings
2595:pectins
2591:enzymes
2494:(large
2379:calcium
2338:enzymes
2237:glucose
2233:sucrose
2213:sucrose
2166:tailles
2055:tannins
1926:gewĂĽrzt
1910:lychees
1741:Madeira
1737:Marsala
1724:sultana
1653:variety
1601:Germany
1540:to the
1479:Moselle
1473:rocks (
1449:etc.).
1447:marsala
1443:madeira
1416:called
1375:acidity
1371:tannins
1263:Denmark
1227:Belgium
1083:Germany
1047:Ireland
1029:Austria
993:Finland
894:Country
834:Moselle
775:or the
724:Hungary
686:acachul
674:Bolivia
668:, then
636:Spanish
563:In the
558:Garonne
520:Garonne
426:Vikings
395:Legions
387:Madeira
343:) new (
303:in the
297:Hattusa
289:Armenia
238:Hittite
228:History
218:acidity
210:dessert
9511:Winery
9474:Solera
9098:Kvevri
8986:Merlot
8981:Malbec
8781:Kosher
8757:Other
8712:Orange
8685:Styles
8652:France
8453:
8183:
8157:
8131:
8014:
7991:
7672:
7645:
7615:
7588:
7503:
7499:2000,
7473:
7469:2002,
7443:
7035:
7003:
6952:
6745:
6690:
6533:Muscat
6470:
6240:
6141:
6118:
6034:
5964:
5762:
5645:
5533:
5508:
5486:
5465:
5318:tannin
5101:comics
5035:, 1894
5019:, 1888
5000:, 1735
4945:, 1658
4880:In art
4806:Water
4670:stew,
4652:rabbit
4527:Muscat
4444:cheese
4395:solera
4391:Sherry
4311:, and
4271:, the
4129:tirage
4095:40-52
4090:
4079:40-54
4076:Poland
4074:
4063:50-70
4058:
4047:70-80
4042:
4026:
4012:Russia
4010:
3994:
3978:
3962:
3948:France
3946:
3925:
3808:Málaga
3756:Alsace
3744:Barsac
3728:Tokaji
3627:chenin
3459:sherry
3408:Breast
3373:tannic
3351:B and
3338:sherry
3317:Aromas
3294:Tokaji
3266:Sherry
3196:Colour
2991:casein
2855:Aging
2797:mutage
2785:Mutage
2742:esters
2646:thiols
2610:enzyme
2496:pectin
2467:shaker
2438:winery
2373:, and
2367:Sodium
2261:xylose
2231:. The
2176:wine.
2132:, and
2126:citric
2120:, and
2114:pectin
2049:) and
1952:Venice
1882:Chenin
1816:cognac
1645:Valais
1628:Muscat
1605:Alsace
1587:, and
1561:France
1548:, and
1538:France
1475:Alsace
1439:muscat
1390:Alsace
1335:France
1332:
1314:
1296:
1285:25.1%
1281:Norway
1278:
1260:
1242:
1231:28.4%
1224:
1209:Russia
1206:
1188:
1159:35.1%
1155:Canada
1152:
1137:Sweden
1134:
1116:
1098:
1087:39.8%
1080:
1062:
1044:
1033:46,9%
1026:
1008:
990:
972:
954:
936:
918:
907:40.6%
730:wine.
728:Tokaji
716:sherry
680:, and
666:Mexico
650:sherry
597:Muscat
591:. The
581:Greece
573:Venice
532:Nantes
528:cognac
497:Franks
470:Danube
379:aminum
329:GEĹ TIN
317:karânu
315:, and
309:GEĹ TIN
301:wiyana
258:Turkey
179:Mutage
129:grapes
117:colour
115:. The
58:
21:Baijiu
9461:Aging
9011:Syrah
8966:Gamay
8936:Bobal
8848:Glera
8813:Airén
8805:White
8761:Table
8749:Straw
8739:Fruit
8697:White
8640:China
8519:Wines
8451:S2CID
8034:MĂ©tro
7666:Deutz
7497:Macle
7296:(2/2)
7271:(1/2)
7027:[
5541:Notes
5376:Price
5134:Anjou
4845:0.00
4823:~ 82
4820:kcal
4798:Unit
4660:tripe
4656:diots
4533:or a
4329:ports
3996:Italy
3980:Spain
3873:Tokay
3839:Tokay
3790:on a
3671:from
3545:Types
3367:Taste
3345:flint
3242:Melon
3237:or a
3163:, or
3107:B...
2997:, or
2738:steel
2734:epoxy
2638:thiol
2383:salts
2130:malic
2083:seeds
2043:rafle
1956:Italy
1719:Airén
1487:Tokaj
1483:Anjou
1299:Chile
1245:Spain
1119:Italy
777:Marne
773:Seine
741:Rhine
708:Tokaj
697:Baden
682:Chile
630:took
605:Spain
577:Genoa
554:Loire
466:Rhine
448:Douro
435:Ghazw
391:Rhine
345:GIBIL
254:Ivriz
240:King
222:aroma
103:is a
9063:and
8792:Top
8707:Rosé
8563:Wine
8521:and
8467:2013
8181:ISBN
8155:ISBN
8129:ISBN
8012:ISBN
7989:ISBN
7670:ISBN
7643:ISBN
7613:ISBN
7586:ISBN
7501:ISBN
7471:ISBN
7441:ISBN
7112:PVPP
7046:2011
7033:ISBN
7001:ISBN
6950:ISSN
6743:ISBN
6688:PMID
6591:2012
6565:2012
6468:ISBN
6238:ISBN
6139:ISBN
6116:ISBN
6096:CNRS
6032:ISBN
6024:INRA
5962:ISBN
5760:ISBN
5643:ISBN
5618:–6°C
5531:ISBN
5506:ISSN
5484:ISBN
5463:ISBN
5335:The
5159:mead
5150:and
4658:and
4504:Jura
4490:and
4318:The
4286:The
4262:The
4198:: a
4194:the
4183:the
4176:the
4169:the
4162:the
4156:and
4143:the
4117:the
3758:and
3714:wine
3561:must
3499:cava
3423:INAO
3230:: A
3217:gold
3182:The
3093:PVPP
3070:whey
2972:lees
2889:lees
2751:lees
2630:PVPP
2583:must
2572:lees
2568:wort
2562:The
2546:lees
2480:must
2475:wort
2405:wort
2363:wort
2361:The
2350:must
2330:must
2314:must
2259:and
2239:and
2189:wort
2156:and
2146:wort
2116:and
1936:and
1914:Alps
1772:Cava
1739:and
1419:Cava
1394:Jura
1339:21%
1321:25%
1303:25%
1267:27%
1249:28%
1213:30%
1195:30%
1177:31%
1141:36%
1123:37%
1105:39%
1069:40%
1051:44%
1015:47%
997:50%
979:53%
961:56%
943:60%
925:60%
691:The
670:Peru
654:sack
603:and
575:and
567:the
538:and
514:and
503:and
489:Huns
459:Mass
422:beer
287:and
277:Iran
248:. A
236:The
175:wort
160:wort
154:and
125:pulp
105:wine
48:Wine
44:Type
9469:Oak
8918:Red
8729:Ice
8692:Red
8443:doi
6680:doi
5207:by
4642:or
4634:or
4619:In
4450:or
4393:in
4281:AOC
4187:or
4147:or
3841:in
3734:of
3629:(a
3385:of
3359:B.
3336:or
3248:or
2950:).
2883:or
2867:or
2811:(CO
2791:(SO
2174:AOC
1920:of
1818:or
1647:in
1493:).
365:In
354:In
351:).
319:in
311:in
256:in
127:of
9587::
8483:.
8449:.
8439:19
8437:.
8433:.
8324:,
8175:,
8149:,
8123:,
8104:,
8085:,
8051:,
8032:,
7976:^
7723:^
7676:,
7649:,
7627:^
7619:,
7592:,
7421:^
7390:^
7202:^
7054:^
6979:^
6930:^
6913:.
6757:^
6686:.
6676:47
6674:.
6581:.
6551:.
6152:^
5998:^
5986:^
5974:^
5935:^
5608:-1
5332:.
5289::
5277:.
5177:.
5146:,
5122:.
5109:.
5015:,
4980:,
4960:,
4941:,
4864:g
4853:g
4842:g
4831:g
4809:g
4678:.
4650:,
4630:,
4608:,
4525:,
4474:,
4470:,
4347:Rs
4295:,
3762::
3750:,
3746:,
3742:,
3730:,
3598:.
3583:.
3325:.
3167:.
3122:,
3118:SO
3103:,
3099:,
3001:.
2993:,
2926:.
2871:.
2648:.
2616:.
2369:,
2308:,
2304:,
2296:,
2252:.
2128:,
2124::
2065:.
1607:,
1603:,
1583:,
1579:,
1544:,
1481:,
1477:,
1445:,
1441:,
1396:,
1392:,
897:%
676:,
672:,
560:.
442:,
325:SA
307:,
220:,
191:.
170:.
150:,
9318:e
9311:t
9304:v
9061:,
8555:e
8548:t
8541:v
8469:.
8445::
8418:.
8404:.
7401:2
7048:.
7011:.
6924:.
6694:.
6682::
6659:.
6593:.
6567:.
6522:.
5589:.
4331:.
4315:.
4291:(
4111:2
3766:.
3738:(
3717:"
3709:"
3701:"
3389:(
3311:)
3268:)
3120:2
3113:2
2847:)
2813:2
2793:2
2636:"
2219:)
1743:.
1437:(
327:5
23:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.