GENERAL DESCRIPTION
The
wine is a
spirit
elaborated by
fermentation
of the juice, fresh or concentrated, of grapes. Its name comes
from the variety “Vitis Vinifera” that is the variety
of grape from which they descend most of the used ones for the
wine elaboration, and first in being used for it. (although
some exceptions to this last data exist).
The
characteristics of the wine give the factors them that
affect their vineyards, that is to say: region with
climate, ground and topology, but the cares that give the
producers him that elaborate it. A grape is known that that
grows in a certain place and produces a certain wine, taken
and cultivated in another place, it will produce a wine with
different characteristics.
For the
production of the wine, the grapes just gathered are pressed
so that they release to his must or juice, that is rich in
sugars.
After this, the
leavenings transported by the air, or the addition of
leavenings selected to must, cause the
fermentation
of this one, being like main products from the fermentation
the
etílico
alcohol and dioxide from carbon. This last one, released
in gas form.
The
fermentation is interrupted normally when all the
fermentables sugars have been transformed into alcohol and
carbon dioxide, or when the concentration of first surpasses
the tolerance of leavenings. For that moment, which was must,
it has been transformed into wine.
The graduation of
wines by vol. varies between 7 and a 16% of alcohol, although
most of prepared wines they oscillate between 10 and 14
degrees. The sweet wines have by vol. between 15 and 22% of
alcohol.
CLASSIFICATION
He would be little efficient to only
classify to
wines
in the
origin
place. A primary classification is that that divides them
like (1) Barren or Natural Wines, (2) Wines Strong
or Fortified and (3) Espumantes Wines. This
classification is based on the called production technique
vinificación.
-
Barren or Natural wines
They are those that become from must, and
that
are
fermented in natural form, or with some additive in
amounts controlled like leavenings, sugar or very small
amounts of sulfides. These wines are of an alcoholic
graduation that goes from 10% to 15%, since it stops the
fermentation
reaching these values to them. They are habitually known
like
targets,
red and pink.
-
Fortified or Strong wines
They receive some dose of alcohol, usually a
brandy of grapes, in some stage of his vinificación. The
controlled interferences tipifican the production and
characteristics of strong wines being the
Vermouth,
Sherry,
Marsala,
Madeira
and Oporto. The alcoholic content of these varieties
goes from 16º to 23º (degrees by vol.).
-
Espumantes wines
They are those of the type of the
Champagne,
which have two
fermentations.
First which he is the habitual one of the natural wine, and
one second that takes place in the bottle. Some natural
wines have certain called efervescencia pétillement,
but this is very smooth and it is not caused as resulting
from interferences in the
fermentation
process.
If one is frothy wine, this it is elaborated
according to different forced carbonation methods, being
cheapest the one using carbon dioxide. Those of quality are
those that do not count on additives and his second
fermentation is reached about maturing. In all the cases the
espumantes wines present/display certain sedimentation,
where those of quality of-are settled using different
techniques that can include mechanical aid and reapertura of
the bottles, previous from their commercialization.
Another
classification of wines is through its colors, that is to say
red (rouge - network), targets (blanc - white)
and pink (rosé - pink).
-
Red wines
The color of the wine comes
from the color of the skin of the grape, where must is left
in contact with the skin of the grape until a wished color
is reached.
In order to make red wine, the red grapes
are squashed and must passes part or the totality of the
period of
fermentation
and, in many cases, a previous period of maceration or
subsequent to the
fermentation,
in contact with the skins or peels. All the colorante
matter, in addition to manifold compound saborizantes and
tannins, is in the peels of the grapes and the fermentation
and maceration are in charge to release them. This
liberation often intensifies by techniques of mechanical
activation (overcome), or beaten (bazuqueado), during these
periods.
-
White wines
The white wines are those
produced from green or white grapes; or from black grapes
although in these cases never it is left to must in contact
with the skin of the grapes. The color obtained in white
wines is of greenish or yellowish tone.
-
Rose'e wines
The pink one
(rosé) is produced leaving must in contact by a brief
time with the skin of the grapes. Usually one takes place
using red grapes that remain in contact with the peels (skin
of the grape) by brief periods. With smaller frequency one
takes place mixing vintos red and white.
The last well-known
classification for wines is the one that separates them like
dry candies or.
Defects that can present/display the
wine
The acid or bitter wine is discarded as it came,
or considered as it came bad.
The acidity of a wine can be caused by two
factors:
Immaturity of the grape at the time of
producing the wine. This is detected through a flavor to
tartar (acid). This defect can be remedied letting age the
bottle.
The acidity caused by a bad vinificación
cannot be remedied, and it is detected by a taste to
vinegar. (that really is the use that occurs to that type of
defective wines).
A last wine is recognized by a change in its
color and to become watery.
The rose'e wines have a period in which they
generate a scent nausabundo, call period of I am annoying of
the bottle, the one that time disappears certain past (week or
months).
The last defect that can present/display the
wine, is originated in bad corks, where these degenerate the
flavor of the drink.
Wines and Warehouses /
Historia of
the wine/
Degustaciones/
Wine Description and
Classification
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