Carbonic maceration is a winemaking technique, often associated with the French wine region of Beaujolais, in which whole grapes are fermented in a carbon dioxide rich environment before crushing. Conventional alcoholic fermentation involves crushing the grapes to free the juice and pulp from the skin with yeast serving to convert sugar into ethanol. Carbonic maceration ferments most of the juice while it is still inside the grape, although grapes at the bottom of the vessel are crushed by gravity and undergo conventional fermentation. The resulting wine is fruity with very low tannins. It is ready to drink quickly but lacks the structure for long-term aging. In extreme cases such as Beaujolais nouveau, the period between picking and bottling can be less than six weeks.
Mourvèdre is a red wine grape variety grown in many regions around the world including the Rhône and Provence regions of France, the Valencia and Jumilla and Yecla denominaciones de origen (DOs) of Spain, as well as the Balearic Islands, California and Washington and the Australian regions of South Australia and New South Wales, as well as South Africa. In addition to making red varietal wines, Mourvèdre is a prominent component in "GSM" blends. The variety is also used to make rosé and port-style fortified wines.
Assyrtiko or Asyrtiko is a white Greek wine grape indigenous to the island of Santorini. Assyrtiko is widely planted in the arid volcanic-ash-rich soil of Santorini and other Aegean islands, such as Paros. It is also found on other scattered regions of Greece such as Chalkidiki. Assyrtiko is also being grown in Clare Valley, South Australia, and at the Abbey of New Clairvaux in Northern California since 2011. The original Assyrtiko cuttings were imported in the USA in 1948 by Harold Olmo, grape breeder at the University of California, Davis, where they were stored until the abbey of New Clairvaux took interest in the early 2000s. Assyrtiko is also being grown at Kefi Winery in Monroe, North Carolina by a first generation Greek family.
Cienna is a red Australian wine grape variety first harvested in 2000. It is a mix between the Spanish wine grape Sumoll and Cabernet Sauvignon grape. This grape was initially created in 1972 by CSIRO. The aim was to produce high quality grapes suited for Australian conditions. One of the most notable wineries that produces a light-style, light-alcohol Cienna wine is Brown Brothers from Victoria, Australia.
Russian wine refers to wine made in Russia, at times also including the disputed region of Crimea. The vast majority of Russia's territory is unsuitable for grape growing, with most of the production concentrated in parts of Krasnodar and Rostov regions, as well as Crimea.
Although viticulture and the cultivation of grapes for table consumption has a long history in Japan, domestic wine production using locally produced grapes only really began with the adoption of Western culture during the Meiji restoration in the second half of the 19th century.
The harvesting of wine grapes (Vintage) is one of the most crucial steps in the process of wine-making. The time of harvest is determined primarily by the ripeness of the grape as measured by sugar, acid and tannin levels with winemakers basing their decision to pick based on the style of wine they wish to produce. The weather can also shape the timetable of harvesting with the threat of heat, rain, hail, and frost which can damage the grapes and bring about various vine diseases. In addition to determining the time of the harvest, winemakers and vineyard owners must also determine whether to use hand pickers or mechanical harvesters. The harvest season typically falls between August & October in the Northern Hemisphere and February & April in the Southern Hemisphere. With various climate conditions, grape varieties, and wine styles the harvesting of grapes could happen in every month of the calendar year somewhere in the world. In the New World it is often referred to as the crush.
Nebraska wine is wine made from grapes grown in the U.S. state of Nebraska. Nebraska's oldest winery was founded in 1994, and about thirty-five commercial wineries operate across the state. Wine quality varies across the state, however several wineries have won Best of Show titles during the States first 25 years of commercial wine production. Five of those titles were won with wines made of the states #1 wine produced from the Variety Edelweiss. Other wins were made with a dry Brianna, Vignole and a Marechel Foch Rose' wine. The vast majority of these wineries are small and sell most of their wine to tourists who visit the winery in person. The University of Nebraska–Lincoln has a program in viticulture. There are no designated American Viticultural Areas in Nebraska.
Vietnamese wine is wine produced in Vietnam. The area was first cultivated for viticulture during the French colonial rule of the region in the late 19th century. The region's tropical climate was ill-suited for the type of Vitis vinifera that the French colonists were used to and the wine industry turned its attention to fruit wine production. The late 20th century saw a renewed focus on the development of Vitis vinifera with the assistance of flying winemakers from regions like Australia. In 1995, a joint venture with Australian winemakers started an aggressive planting scheme to reintroduce international grape varieties like Cabernet Sauvignon and Chardonnay to land that was until recently littered with landmines left over from the Vietnam War.
Algerian wine is wine made in Algeria. While not a significant force on the world's wine market today, Algeria has played an important role in the history of wine. Algeria's viticultural history dates back to its settlement by the Phoenicians and continued under Algeria's rule by the Roman empire. Just prior to the Algerian War of Independence (1954-1962), Algerian wine accounted for nearly two-thirds of the total international wine trade. With as much land under vine as the countries of Germany and South Africa, Algeria continues to maintain a wine industry with over 70 wineries in operation.
Turkish wine is wine made in the transcontinental Eurasian country Turkey. The Caucasus region, where Georgia and Iran are located, played a pivotal role in the early history of wine and is likely to have been one of the earliest wine-producing regions of the world.
The modern Indian Wine market is small but growing; annual per capita consumption of wine in the country is a mere 9 milliliters, approximately 1/8000th that of France. The main reason for this can be attributed to the fact that Indians preference for hard liquor and beer boasts nearly 98% of market share whereas wine with low ABV only has 2% market share. The Viticulture in India has a long history dating back to the time of the Indus Valley civilization when grapevines were believed to have been introduced from Persia. Winemaking has existed throughout most of India's history but was particularly encouraged during the time of the Portuguese and British colonization of the subcontinent. The end of the 19th century saw the phylloxera louse take its toll on the Indian wine industry followed by religious and public opinion moving towards the prohibition. Following the country's independence from the British Empire, the government encouraged vineyards to convert to table grape and raisin production. In the 1980s and 1990s, a revival in the Indian wine industry took place as international influences and the growing middle class started increasing demand for the beverage. By the turn of the 21st century, demand was increasing at a rate of 20-30% a year. The city of Nashik in the state of Maharashtra is called the "Wine Capital of India."
Rhoditis is a pink-skinned Greek wine grape traditionally grown in the Peloponnese region of Greece. The grape was highly valued in the Greek wine industry prior to the phylloxera outbreak due to its ability to ripen late and maintain its acidity in hot climates like those of Peloponnese and Thessaly. However its susceptibility to powdery mildew and phylloxera dramatically reduced it plantings throughout the 20th century. Today it is most commonly blended with Savatiano in making the Greek wine Retsina.
The influence of wine in ancient Greece helped ancient Greece trade with neighboring countries and regions. Many mannerisms and cultural aspects were associated with wine. It led to great change in Ancient Greece as well.
The peoples of the Mediterranean began to emerge from barbarism when they learned to cultivate the olive and the vine.
Ancient Rome played a pivotal role in the history of wine. The earliest influences on the viticulture of the Italian peninsula can be traced to ancient Greeks and the Etruscans. The rise of the Roman Empire saw both technological advances in and burgeoning awareness of winemaking, which spread to all parts of the empire. Rome's influence has had a profound effect on the histories of today's major winemaking regions in France, Germany, Italy, Portugal and Spain.
Provence (Provençal) wine comes from the French wine-producing region of Provence in southeast France. The Romans called the area provincia nostra, giving the region its name. Just south of the Alps, it was the first Roman province outside Italy.
The annual growth cycle of grapevines is the process that takes place in the vineyard each year, beginning with bud break in the spring and culminating in leaf fall in autumn followed by winter dormancy. From a winemaking perspective, each step in the process plays a vital role in the development of grapes with ideal characteristics for making wine. Viticulturalists and vineyard managers monitor the effect of climate, vine disease and pests in facilitating or impeding the vine's progression from bud break, flowering, fruit set, veraison, harvesting, leaf fall and dormancy-reacting if need be with the use of viticultural practices like canopy management, irrigation, vine training and the use of agrochemicals. The stages of the annual growth cycle usually become observable within the first year of a vine's life. The amount of time spent at each stage of the growth cycle depends on a number of factors-most notably the type of climate and the characteristics of the grape variety.
In viticulture, the canopy of a grapevine includes the parts of the vine visible aboveground - the trunk, cordon, stems, leaves, flowers, and fruit. The canopy plays a key role in light energy capture via photosynthesis, water use as regulated by transpiration, and microclimate of ripening grapes. Canopy management is an important aspect of viticulture due to its effect on grape yields, quality, vigor, and the prevention of grape diseases. Various viticulture problems, such as uneven grape ripening, sunburn, and frost damage, can be addressed by skillful canopy management. In addition to pruning and leaf trim, the canopy is often trained on trellis systems to guide its growth and assist in access for ongoing management and harvest.
The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria. The measure of the amount of acidity in wine is known as the “titratable acidity” or “total acidity”, which refers to the test that yields the total of all acids present, while strength of acidity is measured according to pH, with most wines having a pH between 2.9 and 3.9. Generally, the lower the pH, the higher the acidity in the wine. There is no direct connection between total acidity and pH. In wine tasting, the term “acidity” refers to the fresh, tart and sour attributes of the wine which are evaluated in relation to how well the acidity balances out the sweetness and bitter components of the wine such as tannins. Three primary acids are found in wine grapes: tartaric, malic, and citric acids. During the course of winemaking and in the finished wines, acetic, butyric, lactic, and succinic acids can play significant roles. Most of the acids involved with wine are fixed acids with the notable exception of acetic acid, mostly found in vinegar, which is volatile and can contribute to the wine fault known as volatile acidity. Sometimes, additional acids, such as ascorbic, sorbic and sulfurous acids, are used in winemaking.
Santorini is a Greek wine region located on the archipelago of Santorini in the southern Cyclades islands of Greece. Wine has been produced there since ancient times, but it was during the Middle Ages that the wine of Santorini became famous worldwide under the influence of the Republic of Venice. The Italian influence is still present in modern Santorini winemaking: the most famous Tuscan sweet wine is called Vin Santo just like Santorini's Vinsanto/Visanto. It is made in a passito style from grapes dried in the sun after harvest.
