Wine which is an alcoholic beverage is made from fermented grape juice. Grapes can ferment without any addition of sugar, enzymes, acids or any other nutrients. Wine is basically produced by fermenting the crushed grapes by making use various types of yeast. The yeast converts it into alcohol by consuming the sugars found in the grapes. Depending on the type of wine to be produced, different types of yeast and grapes are used.
The word ’wine’ originates from the Proto-Germanic ‘winam,’ which is an early borrowing of the Latin vinum.
According to archaeological evidence the earliest known production of wine which was made by fermenting grapes, took place in sites in Iran and Georgia, around as early as 6000 BC. A report by archaeologists in 2003 indicates that grapes were possibly used with rice to obtain mixed fermented beverages in China in the early 7000 BC.
The oldest evidence of production of wine in Europe is dated back to 4500 BC and comes from the archaeological sites of Greece. The evidence of the world’s earliest crushed grapes were also found at the same sites. References to wine are also abundantly found in Homer (9th century B.C.), Alkman (7th century B.C.) and others. During medieval times in Europe, the Roman Catholic Church was very much a staunch supporter of wine since it was a necessity for the celebration of Mass. Monks in France made wine for many years, storing it underground in caves for it to age.
Wine is made from one or more varieties of the European species named Vitis vinifera, such as Chardonnay, Cabernet Sauvignon, Pinot Noir , Gamay and Merlot. A Varietal is formed when one of these varieties is used as the predominant grape (usually defined by the law as a minimum of 75% to 85%), as opposed to a blended wine. Blended wines are not considered inferior to varietal wines, some of the most expensive wines of the world, from the regions of Bordeaux and the Rhone Valley, are very much blended from the different grape varieties of the same vintage.
A wide range of European and Mediterranean-style cuisines, from the simple and traditional to the most sophisticated and complex are enhanced by wine which is a very popular and important beverage.
As a flavor agent, Wine is important in cuisine not just for its value as a beverage,but primarily in stocks and braising, since its acidity gives balance to rich savoury or sweet dishes. White, red, and sparkling wines are the very popular. They are known as light wines since they contain only 10–15% alcohol-content by volume. Apéritif as well as dessert wines have 14–20% alcohol. They are often fortified to make them rich and more sweet.
Though excessive alcohol intake has adverse health setbacks, epidemiological studies have repeatedly demonstrated that moderate intake of alcohol or wine is statistically followed by a decrease in death because of cardiovascular events such as heart failure. A boom in red wine consumption started in the 1990s in the United States by the TV flick 60 Minutes. Additional news articles on the French Paradox recorded these facts.The French paradox refers to the slightly lower (in comparision) incidence of coronary heart disease in France inspite of high levels of fat(saturated) in the conventional French diet. Some epidemiologists feel that this difference is because of the higher intake of wines by the French, though the scientific evidence supporting this theory is limited. The moderate wine consumer is more likely to take to exercise more, to be more health conscious, and to be of a higher socioeconomic and eeducational class, evidence that the relationship between moderate wine consumption and health may have a realtion with the confounding factors.
Resveratrol, a chemical in red wine, has been shown to have cardioprotective as well as chemoprotective effects in animal research studies.
Majority of wines are sold in glass bottles. They are sealed using corks. More than 50% of production comes from Portugal. An growing number of wine producers are also using alternative closures like screwcaps as well as synthetic plastic "corks". In excess to being less expensive, these alternative closures also prevent cork taint, though they have been blamed for some problems like excessive reduction.
If they are above-ground, wine cellars, or wine rooms are places designed specially for the aging and storage of wine. In an active wine cellar, humidity and temperature are taken care of by a climate control system. Passive wine cellars aren't climate-controlled, and therefore must be carefully situated. Wine is a perishable food product; when exposed to light, heat, vibration or fluctuations in temperature as well as humidity, all types of wine (red, white, sparkling, and fortified) can spoil. Wines can maintain their quality and in some cases improve in flavour, aroma, and complexity as they age when stored properly. Some wine experts are of the opinion that the optimal temperature for aging of wine is 55 °F (13 °C).[72], others say 59 °F (15 °C)
Alcohol in wine is as crucial an element in the final product as grape itself. It not only effect how you feel after drinking it but also affects the taste, structure, and texture of the wine.
Alcoholic strength is in the ethanol, the main product of fermentation, in wine. It can measured in percentage as compared to proof, the manner alcohol is measured in hard liquor. In the U.S., if the wine is labeled as a “Table Wine”, it must contain less than 14% alcohol by volume. The law also allows a 1.5% extra exception. If a label reads 12.5% alcohol by volume, it can in practice be as high as 14% or as low as 11%. In the U.S., if a label simply reads “Table Wine” then the alcohol presence is between 11% and 14%. In Europe, the range is between 8.5% and 14%.
These numbers were decided because most grapes after fermentation are present somewhere between 8% in alcohol by volume on the low end, as opposed to 14% on the high end. But, that was quite long ago. Today wines can come in quite higher, especially in hot weather places like Australia. Also, with new viticulture techniques, as well as greater controls in the wine-making process, it is not surprising to see wine exceeding 15% in alcohol. There are some Syrahs and Zinfandels the heavy hitter grapes, that can go up to 16.5% in alcohol by volume, which is quite a lot. Quite Obviously, the “Table Wine” print is not on their label!
The alcohol content approximately is:
Table wine: 8 – 14%
Sparkling wine: 8 – 12%
Fortified wine: 17 – 22%
Fortified wine is simply wine that has been strengthened by addition of alcohol. Some Wines that fall into this category are dessert wines, Port or Sherry. Alcohol has a enormous effect on how a wine feels as well as tastes in the mouth. In table wine, i.e. wine which inherits its alcohol content from the fermentation of grapes alone, alcohol tends to add a sweetness.
The word ’wine’ originates from the Proto-Germanic ‘winam,’ which is an early borrowing of the Latin vinum.
History
According to archaeological evidence the earliest known production of wine which was made by fermenting grapes, took place in sites in Iran and Georgia, around as early as 6000 BC. A report by archaeologists in 2003 indicates that grapes were possibly used with rice to obtain mixed fermented beverages in China in the early 7000 BC.
The oldest evidence of production of wine in Europe is dated back to 4500 BC and comes from the archaeological sites of Greece. The evidence of the world’s earliest crushed grapes were also found at the same sites. References to wine are also abundantly found in Homer (9th century B.C.), Alkman (7th century B.C.) and others. During medieval times in Europe, the Roman Catholic Church was very much a staunch supporter of wine since it was a necessity for the celebration of Mass. Monks in France made wine for many years, storing it underground in caves for it to age.
Grape varieties
Wine is made from one or more varieties of the European species named Vitis vinifera, such as Chardonnay, Cabernet Sauvignon, Pinot Noir , Gamay and Merlot. A Varietal is formed when one of these varieties is used as the predominant grape (usually defined by the law as a minimum of 75% to 85%), as opposed to a blended wine. Blended wines are not considered inferior to varietal wines, some of the most expensive wines of the world, from the regions of Bordeaux and the Rhone Valley, are very much blended from the different grape varieties of the same vintage.
Tasting
Wine tasting is defined as a sensory examination and evaluation of the wine. Its sweetness is determined by the amount of sugar in it after its fermentation, which is relative to the acidity present in the wine. For e.g. dry wine has only a small amount of residual sugar. Inexperienced wine tasters often mistake the taste of ripe fruit for sweetness when, many a times the wine in question is dry. The aroma of the wine comes from the volatile compounds in the wine that are released into the air. The process of Vaporization of these compounds in wine can be sped up by swirling the wine glass or serving it at room temperature. Many people prefer the red wines like Chinon and Beaujolais which are already aromatic, chilled.Uses
A wide range of European and Mediterranean-style cuisines, from the simple and traditional to the most sophisticated and complex are enhanced by wine which is a very popular and important beverage.
As a flavor agent, Wine is important in cuisine not just for its value as a beverage,but primarily in stocks and braising, since its acidity gives balance to rich savoury or sweet dishes. White, red, and sparkling wines are the very popular. They are known as light wines since they contain only 10–15% alcohol-content by volume. Apéritif as well as dessert wines have 14–20% alcohol. They are often fortified to make them rich and more sweet.
Health Effects
Though excessive alcohol intake has adverse health setbacks, epidemiological studies have repeatedly demonstrated that moderate intake of alcohol or wine is statistically followed by a decrease in death because of cardiovascular events such as heart failure. A boom in red wine consumption started in the 1990s in the United States by the TV flick 60 Minutes. Additional news articles on the French Paradox recorded these facts.The French paradox refers to the slightly lower (in comparision) incidence of coronary heart disease in France inspite of high levels of fat(saturated) in the conventional French diet. Some epidemiologists feel that this difference is because of the higher intake of wines by the French, though the scientific evidence supporting this theory is limited. The moderate wine consumer is more likely to take to exercise more, to be more health conscious, and to be of a higher socioeconomic and eeducational class, evidence that the relationship between moderate wine consumption and health may have a realtion with the confounding factors.
Resveratrol, a chemical in red wine, has been shown to have cardioprotective as well as chemoprotective effects in animal research studies.
Packaging
Majority of wines are sold in glass bottles. They are sealed using corks. More than 50% of production comes from Portugal. An growing number of wine producers are also using alternative closures like screwcaps as well as synthetic plastic "corks". In excess to being less expensive, these alternative closures also prevent cork taint, though they have been blamed for some problems like excessive reduction.
Storage
If they are above-ground, wine cellars, or wine rooms are places designed specially for the aging and storage of wine. In an active wine cellar, humidity and temperature are taken care of by a climate control system. Passive wine cellars aren't climate-controlled, and therefore must be carefully situated. Wine is a perishable food product; when exposed to light, heat, vibration or fluctuations in temperature as well as humidity, all types of wine (red, white, sparkling, and fortified) can spoil. Wines can maintain their quality and in some cases improve in flavour, aroma, and complexity as they age when stored properly. Some wine experts are of the opinion that the optimal temperature for aging of wine is 55 °F (13 °C).[72], others say 59 °F (15 °C)
Alcohol In Wine
Alcohol in wine is as crucial an element in the final product as grape itself. It not only effect how you feel after drinking it but also affects the taste, structure, and texture of the wine.
Alcoholic strength is in the ethanol, the main product of fermentation, in wine. It can measured in percentage as compared to proof, the manner alcohol is measured in hard liquor. In the U.S., if the wine is labeled as a “Table Wine”, it must contain less than 14% alcohol by volume. The law also allows a 1.5% extra exception. If a label reads 12.5% alcohol by volume, it can in practice be as high as 14% or as low as 11%. In the U.S., if a label simply reads “Table Wine” then the alcohol presence is between 11% and 14%. In Europe, the range is between 8.5% and 14%.
These numbers were decided because most grapes after fermentation are present somewhere between 8% in alcohol by volume on the low end, as opposed to 14% on the high end. But, that was quite long ago. Today wines can come in quite higher, especially in hot weather places like Australia. Also, with new viticulture techniques, as well as greater controls in the wine-making process, it is not surprising to see wine exceeding 15% in alcohol. There are some Syrahs and Zinfandels the heavy hitter grapes, that can go up to 16.5% in alcohol by volume, which is quite a lot. Quite Obviously, the “Table Wine” print is not on their label!
The alcohol content approximately is:
Table wine: 8 – 14%
Sparkling wine: 8 – 12%
Fortified wine: 17 – 22%
Fortified wine is simply wine that has been strengthened by addition of alcohol. Some Wines that fall into this category are dessert wines, Port or Sherry. Alcohol has a enormous effect on how a wine feels as well as tastes in the mouth. In table wine, i.e. wine which inherits its alcohol content from the fermentation of grapes alone, alcohol tends to add a sweetness.
