WINE

Wine is the alcoholic beverage obtained from complete or partial fermentation of grape.

WINE TYPES There are different classifications for wines; we will focus on the three that we

believe more important and general practice:

1. General classification: is the most used and most important. Classification of wines according to production, covering all possible types.

2. Age Rating: based on the different wines for his cellar rest periods before going on market.

3. Classification by Degree of sugar: the sugar content on the wine determines their classification. It is usual in generous and sparkling wines.

1. General classification:

a) Still wines:

WHITE - ROSÉ - RED

Because of its importance in terms of world wine consumption, define three types of still wines:

WHITE.- It is obtained from white grapes. Although it is rare, it can also be obtained from

red grape pulp uncolored to which the skins are separated (grape skin, outside, cover).

RED- It is obtained from red grapes that have not been separated the skins.

ROSÉ. - It is obtained from red grapes to which has been partially removed the skins them.

Also It can come from mixing white and red grapes.

b) Special Wine:

GENEROUS - GENEROUS liqueur - NATURAL SWEET -Mistelas - NATURAL SPARKLING - GASEOUS - ENVERADOS -CHACOLÍS

VINE DERIVATIVE: flavored wine, vermouth, vinic snacks.

They tend to be sweet or semi-sweet, few dry, and often with a high alcohol content. Its production process is often very different from one type to another.

2. Classification by age:

a) Young Wines:

They are those who have not had any oak aging or this breeding has been minimal. These are

wines that retain much varietal characteristics of the grapes from which they come and ideal consumption in 12-24 months

VOCABULARY:

Fermentation(n): converting to alcohol (fermentación); Grape(n): fruit often used for

making wine (uva); Age rating: classification due to time in barrel (clasificación por

envejecimiento); Degree of sugar: quantity of sugar in wine (grado de azucar);

sparkling wines: drink full of bubble (vino de aguja); Varietal(n): wine make only of one

kind of grape (vino de una sola clase de uva). Oak(n): kind of wood used to make

barrels (roble). Notice the uses of PRESENT PERFECT (v) in expression like:

young wines have not had any oak aging

Vintage. It is common to find all three types (white, rosé and red) and young wines.

b) Wine Aging:

Minimum bottle aging of wood and have passed. These are wines that develop in addition to

the features, Varieties from which they come, organoleptic characteristics due to this aging period.

Within aged wines, according to the regulations of the names of Spanish origin, there are three

Subtypes:

Crianza: Minimum of six months in wood and up to two years in bottle.

Reserves: at least one year in wood and up to three years in bottle.

GREAT Reserves: Minimum of two years and five wood in bottle.

3. Classification by degree of sweet (*)

a) Dry wines

Are those containing <5 g / l sugars.

b) Semi-dry wines

Are those containing 5 to 15 g / l sugar.

c) Wines

Are those containing 15 to 30 g / l sugar.

d) semi-sweet wines

Are those containing 30-50 g / l sugars.

e) Sweet wines

Are those containing> 50 g / l sugar.

(*) These are average values. Each country, region or OD wine it determines exactly where each fork is placed type.

VOCABULARY

Vintage(n): vintage wine is excellent in quality and was made several years ago (vintage);

Features(n): an important part or aspect of something (caracteristica) Organoleptic (n):

the sensory properties of a particular food or beverage, the taste, colour, odour and feel.

THE HISTORICAL ORIGINS GRAPEVINE

It seems that it is in Asia Minor and the Middle East where no record of the first vineyards

planted by man. There are dated to the third millennium BC fossil grains of Vitis Vinifera (is the

single species of vine produces grapes suitable for winemaking) in that area of the eastern

Mediterranean.

The first written mention where there is wine in the Egypt of the pharaohs, along the

Nile. Already in the first millennium B.C. wines made in the Greek islands are known, later

spread its cultivation in mainland Greece and then finally spread throughout the basin

Mediterranean throughout the Roman Empire.

3. Varieties of vinifera species

There are 6800 SPICIES, although only a minority is used for winemaking. Except from the

small number of varieties (approx. one hundred) of vinifera species, the remaining species of vitis are not vinificables.

Some of these species are used as rootstocks or vinifera pattern to prevent the attack by the

Phylloxera, the famous plague that swept across the European vineyards in the nineteenth century.

As mentioned, only a hundred varieties are used to produce the most outstanding wines.

Examples of these are:

Cabernet Sauvignon, Tempranillo, Grenache, Syrah, Merlot, Monastrell Verdejo, Albariño...

Importantly, all the vineyards for wine in the world are composed of two parts:

Portainjerto are usually Berlandieri species of Vitis, riparia, rupestris, or hybrids thereof.

They are resistant to phylloxera. It is the part attached to the soil, plant roots are resistant to attack phylloxera.

Viniferous producing wine grapes, is grafted onto the portainjerto, cannot go directly to the

ground as they would be easily attacked by phylloxera.

One of the few places in the world that have been free from attack by this insect is Chile, where the long Andes mountain chain was the cause of this isolation.

Chile wines are the few wines in the world to come entirely from the Vinifera species. This

does not mean that they are of higher quality, but it gives them a peculiar nuances to their

wines.

VOCABULARY

Vitis Vinifera (n): common grape wine (specie de vid); winemaking (n): production of wine (viticulture): outstanding (adj): extremely good or impressive.

Use of CAN and WOULD: cannot go directly to the

ground as they would be easily attacked by phylloxera.

ALCOHOLIC FERMENTATION

The main process by which grape juice is transformed into wine is the alcoholic fermentation:

Involves the conversion of sugars (glucose and fructose) contained in grapes in ethyl alcohol

and carbon dioxide.

About 1 alcoholic degree is produced for every 17 grams of sugar contained in the must: So a must with 221 grams / liter would result in a wine with 13 degrees (13 °).

Also in this process gaseous carbon dioxide is produced, causing bubbling, the boiling and the

characteristic aroma of fermenting in barrel. This formation of carbon will be important for the

extraction of substances contained in the grape skins and providing a protective atmosphere

of oxidation of the grapes to be beneficial for obtaining wines quality, especially in the case of red.

Who performs this process? Yeasts are adhered to grape skins (by a waxy layer called bloom)

which, to meet their growth requirements, favor the process. The Saccharomyces yeasts which often play the most important part of the process. Are the authentic "workers of wine."

The end of the fermentation process is already straightened when sugars are consumed and ceases the boiling. In wineries this is determined by the classical pesamostos or hydrometers.

It is important, as we shall see in the development of each particular type of wine, controlling

the temperature of continuously throughout the fermentation process: each wine required

temperature margins determined. After the alcoholic fermentation and have the new wine,

which after a period of several months just finished fermenting sugars are always after the

main fermentation. Finally ends to make this new development came with a second

fermentation: malolactic fermentation. The malolactic fermentation is critical to the quality of

wine, especially red wines . It basically involves the transformation of all or part of malic acid

from grapes into lactic acid and carbon dioxide.

WHITE WINE Most white wines on the market are young wines are wines made with intended

that only bottled or in the period of one year after bottling are consumed, as It is during this

period when the wine is at its highest quality. Ideal preparation material: Stainless steel

Operations that give quality: Cold maceration: consisting leave skin contact with the grape

juice for a variable number of hours and low temperature, it is possible that the quality

aromatic substances contained in the skin, pass the wine. The cold is to prevent the onset of

fermentation. This operation is relatively expensive, only is usually done in white where y ou

want to get the highest quality. Drained: For must of high quality. This is done by gravity, fall wine, without perform any vigorous mechanical action on the grapes.

Racking: separation from the rest of the skins, seeds, soil, plant material, yeast, wax, etc.

Control the fermentation temperature. The main difference in the development of white and

red the skin of the grapes is not present during fermentation, it is from the skin from which it draws its color to the red wine.

VOCABULARY

grape skins(n): the outer layer of a fruit or vegetable(piel); Yeasts(n): a white substance used for

making bread, wine or beer.(levadura); Maceration (n): to make food soft by leaving it in a liquid

(maceración); Malolactic fermentation (expression) this process changes the malic acid into lactic substances (fermentacion malolactica)

Consumption: to appreciate white wine with all its good flavor characteristics, taste and visual

are should consume in a period not exceeding one year or year and a half after the date of harvest.

Red winemaking

YOUNG WINE / WINE AGING Suitable breeding material: Stainless steel. Terms of wood aging: medium-high humidity, temperature between 13-16º, no flavors strangers.

Terms of bottle aging: the commented for aging in wood (except filling barrels and racking)

and quality cork, attached to the horizontal position of the bottle. Red wine: a wine maceration.

THE BREWING PROCESS is the most prominent characteristic in the development of this type

of wine. Types of red wine maceration obtained according to: short maceration fruity red

wines with intense colors, bruised and slightly rough (astringent) in the mouth because of the

abundance of anthocyanins. Usually ferment at temperatures below 25 degrees. Best for

consumption in the short-medium term, 1-2 years. Long Maceration. suitable for storing red

wines. This process favors the passage of substances in wine (mainly tannins) that evolve along

with the subsequent aging, reaching wines produced with great quality and bouquet, with

aromas and flavors. Very important operation: traced during fermentation, the skins, by action

of the CO2, form a "layer" at the top of the tank. The function of this process is that this hat

looks watered down wine underneath through pipes connecting the bottom with the top of

the tank to homogenize the color around the juice, by so it is necessary that the traced is

performed frequently during fermentation. Depending on the performance of the fermentation tank is done with or without aeration.

DESCUBE When the winemaker has estimated to have removed enough skin substances from

their skins and seeds; he has other substances (which is called "pasta"). The wine (or rather

the must-wine) just another alcoholic fermentation tank, from the skins to pressed to a wine

press, more color concentrate and other substances, but generally less fine palate (although the first fraction of the press-the first pressing gently if usually of good quality).

The malic fermentation takes place once finished alcoholic fermentation. Malic acid, a bitter

herbal flavor, lactic becomes more pleasant and mild acid palate, with improvement also

aromatic wine. That is why it is a fundamental process in the production of quality wines and

more so in areas that give in very acidic wines are usually northern latitudes. This process can

also result in white wines, although this type does not generally improve both the wine and

reds.

VOCABULARY

Harvest (n): the activity of collecting grapes (vendimia); astringent(n): an astringent

taste is one that is strong and bitter (astringent). Seeds (n): a small hard part

produced by a plant that can grow into a new plant of the same type(semillas).

Carbonic maceration It is a special technique that uses crushed wine grapes: It is based in

whole bunches deposited in a deposit, with a carbon dioxide atmosphere to prevent presence

of oxygen. Under these conditions an intracellular fermentation of grapes caused by enzymes

of the cells is produced and occur one or two degrees of ethyl alcohol.. Without another word:

traditional method in the Rioja region, it simply waits for the background grapes reservoir to

be crushed by the weight of the above, starting a normal alcoholic fermentation which provides the other vintage carbon dioxide atmosphere.

When this particular intracellular alcoholic fermentation is stopped, as the enzymes do not

resist this alcohol content, and the alcohol residue already is produced by standard fermentation.

The peculiarity of this fermentation is: Less color extraction is given. Much malic acid (less acidic and easy drinking wine) is consumed. Predominate varietal aromas (fruity wines).

This processing system should do it in cold weather regions, where the wines are generally

more acidic and hard palate and are not appropriate to age them, eventually lose their good

features fruity wines. It is a development process that can also be done in whites, but not very common.

Rosé wine Features pink wine: These wines have characteristics intermediate between red and

white. Wanted in them the general constitution of a white, with its fruity flavor and freshness,

combined with the attractive appearance of its color. These are wines to consume fast aging

rarely improve. Ideal preparation material: stainless steel. Operations that give quality: cold

maceration, drained, settling, temperature control fermentation. Consumption: fast, not after a year and a half after the harvest.

DETERMINING THE QUALITY OF WINE

The variety of viniferous, the climate and soil are the three determinants of fruit quality.

Different soils and climates with viniferous variety, have a direct impact on the taste, color and

aroma of the wine. These three factors, together with the form of winemaking, are the

determining factors in the final wine characteristics factors. Below we describe in detail:

1- Type of grape (viniferous) the type of grape is critical, because even in different

climatic and soil conditions, gives the wine its own peculiar characteristics. Examples:

The Cabernet Sauvignon grapes in many of the countries where it is grown produce

wines with a distinctive aroma of "green pepper". The Tempranillo grape usually

shows characteristic flavors of red berries (raspberry, currant, etc.) when it is a young

wine. The Muscat wine grape transmits a varied fate of floral scents: jasmine, rose,

tuberose ...

2- Soil Due to the great diversity of soils, move the wine characteristics of each type,

resulting in wines typical of this area (the "terroir" in wine jargon). While more original

soil, it is the wine produced from grapes that are in it, with cases of wine in which the

label is prominently states that proceeds of such payment or area where the vineyard floor is unique composition, texture (clay, sand, silt).

VOCABULARY

Stainless Steel: a strong metal made from a mixture of iron and carbon (acero);

green pepper: green vegetable containing small white seeds. It can be eaten raw in salads or cooked(pimiento)

The importance of soil because the roots of the plant are absorbing substances found in

it. The higher quality wines often come from rather poor in organic matter and limestone

and low humidity. They are the soils near seas, oceans and large rivers which are usually

for quality vineyard and good maturation of the grapes. An example of this we have

several: River Garonne (Bordeaux), Rio Duero (Ribera del Duero, Porto, and Toro), Rio

Rhin (Alsace). Example of soil types and corresponding wines: Calizos: full -bodied wines,

spirits, good for breeding. Calcareous clay: fine, delicate wine with bouquet. Sandy: bright,

light, alcoholic wines. Clay: not very fine wines Example of a zone of fine wines: The

Priorato, fine wines are produced in a spectacularly mountainous area of the province

Tarragona, which is a so-called "llicorella" volcanic soils, black slate and red quartzite. This

peculiarity of soil is then translated into a number of features and components are

transferred to the wine and makes it more original and high quality. 3- The weather

similarly to the ground, the wide variety of climates is directly proportional to the variety

of wines. Both temperature and precipitation, and humidity and other environmental

influences such as the proximity of the ocean, rivers or mountains, are all factors that

affect the quality and quantity of grapes. The geography of quality wine usually

predominate in temperate climates, with the number of hours of sunshine per year and

normal or elevated rare but well distributed precipitations. Examples of quality wine

determined by the climate of the region: Sherry in Sanlucar: higher or lower incidence of

moist westerly winds and proximity to the Atlantic is one of the factors that give different

characteristics to the fine wines produced in Jerez and Manzanilla Sanlúcar de Barrameda

produced. Liqueur wines of Sauternes: the action of sunlight and night-morning moisture

in the fall of this Bordeaux region favors the action of a fungus acting on the grape leads

to an improvement in this one to give of the most valuable in the world sweet wines:

Sauternes.

FEATURES OF WINES.

YOUNG WHITE Color: usually a tendency to tone straw yellow or greenish, more or less light,

tend to pale or golden in white with aging, which is not the same yellow to brownish color of

some targets, which are a result of poor conservation or are past. They tend to be bright,

mainly due to the acidity. Aroma: be varied, but those that occur most frequently are the fruit

(peach, apple, pear, lemon, etc.) and flowers, but can also give aromas of nuts (hazelnuts,

almonds), vegetables, or spices. Mouth: the basic taste sensations are four: sour, salty, bitter

and sweet. In white, acid sensations predominate, leading to a feeling of freshness in the

wines, reinforcing factor taking the wine at a low temperature of 6-10 C °. Fluids are usually wines with a great palate, not greasy.

YOUNG REDS Color: Red-purple or purple, intense. Aroma: fruity fundamentally, especially

berries red currant or raspberry type, but may give odors almost all ranges (spicy, flowers,

etc.). Mouth: generally smooth, not warm, moderate and tasty body. To be balanced, should

not dominate the sweet and warm taste of alcohol on the distinctive flavors of red that are

(the latter two are given by the mashing process) acid, astringent and bitter tastes, and these,

especially the flavor astringent (connects to the lip and palate a sensation of stickiness) on

linking alcohol flavors. Avoid thus a high tannic acid and these two factors result conjoined hard and astringent, difficult to consume wines.

RED FOSTER Color: ruby red or trend-bricks (color due to aging through a process of

condensation of tannins). Aroma: highlights wood (usually oak, American or French), and the

aromas of oxidation-reduction (the first phase due to wood or barrel and the second phase

due to aging in the bottle) August both aromas can be very complex, often found roasted

aromas, spices, animal series, nuts, etc. Some reds parenting (especially large reserves)

develop unique, original and high quality flavors, is what is usual ly called the "bouquet".

Mouth: feeling of strength, complexity, body, persistence, very palatable. The aromatic

complexity of wines is infinitely large. Described more aromatic chemicals 500 therein, with

certain types of compounds which cause the best or most frequent odors in wine. These are:

aldehydes, alcohols, esters, terpenes, fatty, etc. These chemicals are already present in

grapes, or formed during the process of development and maturation of wine. Natural sweet

wine they are the musts from its high sugar content only partially fermented. Natural Minimum alcohol: 8% Maximum allowed wine alcohol addiction: 8%

Sparkling wine

It may be natural or not. It is that the grape varieties from which it comes, or special

processing, it retains the bottling of the carbon dioxide from the fermentation of the added

own sugars (came naturally needle) or that when you open the bottle it slowly emerges in bubbles, without allowing it to foam.

The finished product should be up to 3 atmospheres pressure measurements at 20.