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Premature Oxidation
Premature oxidation, (sometimes shortened to premox, or POx) is a flaw that occurs in white wines, when the presumably ageworthy wine is expected to be in good condition yet is found to be oxidised and often undrinkable. In particular the affliction has received attention in connection to incidents of whites produced in Burgundy. The afflicted vintages are predominantly from the late 1990s, and in particular those of 96, 97 and 98, until 2002. There have also been reports of premature oxidation occurring in wines from Australia, Alsace, Germany, and Bordeaux. Hypotheses Clive Coates, MW has stated that "Poorly-performing corks are the main culprits behind prematurely aged white Burgundy", while Pierre Rovani of '' The Wine Advocate'' has stated the contrary, "corks are not the issue". Allen Meadows has speculated that "based on what we know today, the most likely source of the problem is cork-related, though it appears this has been exacerbated by generally lower levels of SO ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Fault
A wine fault is a sensory-associated (organoleptic) characteristic of a wine that is unpleasant, and may include elements of taste, smell, or appearance, elements that may arise from a "chemical or a microbial origin", where particular sensory experiences (e.g., an off-odor) might arise from more than one wine fault. Wine faults may result from poor winemaking practices or storage conditions (wine), storage conditions that lead to ''wine spoilage''. In the case of a chemical origin, many compounds causing wine faults are already naturally present in wine, but at insufficient concentrations to be of issue, and in fact may impart positive characters to the wine; however, when the concentration of such compounds exceed a sensory threshold, they replace or obscure desirable Flavor (taste), flavors and aromas (wine), aromas that the winemaker wants the wine to express. The ultimate result is that the quality of the wine is reduced (less appealing, sometimes undrinkable), with consequent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Global Warming
Present-day climate change includes both global warming—the ongoing increase in global average temperature—and its wider effects on Earth's climate system. Climate change in a broader sense also includes previous long-term changes to Earth's climate. The current rise in global temperatures is driven by human activities, especially fossil fuel burning since the Industrial Revolution. Fossil fuel use, deforestation, and some agricultural and industrial practices release greenhouse gases. These gases absorb some of the heat that the Earth radiates after it warms from sunlight, warming the lower atmosphere. Carbon dioxide, the primary gas driving global warming, has increased in concentration by about 50% since the pre-industrial era to levels not seen for millions of years. Climate change has an increasingly large impact on the environment. Deserts are expanding, while heat waves and wildfires are becoming more common. Amplified warming in the Arctic has c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michel Bettane
Michel Bettane is a leading French wine critic, and for twenty years, a writer for the French consumer wine publication '' La Revue du vin de France''. He left ''La Revue'' in 2004 to work for the rivaling wine publication ''Le Classement des Meilleurs Vins de France''. He now runs his own website called Tastingbook. Following the acquisition of ''La Revue du vin de France'' by ''Marie-Claire'' and media group Lagardère, Bettane and his colleague Thierry Desseauve left the publication on grounds of editorial differences, and the two launched their own series of wine guides, ''Le Classement des Meilleurs Vins de France''. Bettane also appears in publications such as ''Le Monde'', ''Decanter'' and '' The World of Fine Wine''. Bettane is credited with coining the term ''"vin de garage"'' and its winemakers ''"garagistes"''. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (wine)
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14 days for ''primary fermentation'' and potentially another 5 to 10 days for a '' secondary fermentation''. Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines. History The natural occurrence of fermentation means it was probably first observed long ago by humans.H. Johnson: ''Vintage: The St ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antioxidant
Antioxidants are Chemical compound, compounds that inhibit Redox, oxidation, a chemical reaction that can produce Radical (chemistry), free radicals. Autoxidation leads to degradation of organic compounds, including living matter. Antioxidants are frequently added to industrial products, such as polymers, fuels, and lubricants, to extend their usable lifetimes. Foods are also treated with antioxidants to prevent Food spoilage, spoilage, in particular the rancidification of Vegetable oil, oils and fats. In Cell (biology), cells, antioxidants such as glutathione, mycothiol, or bacillithiol, and enzyme systems like superoxide dismutase, inhibit damage from oxidative stress. Known diet (nutrition), dietary antioxidants are vitamins vitamin A, A, vitamin C, C, and vitamin E, E, but the term has also been applied to various compounds that exhibit antioxidant properties in vitro, having little evidence for antioxidant properties in vivo. Dietary supplements marketed as antioxidants hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutathione
Glutathione (GSH, ) is an organic compound with the chemical formula . It is an antioxidant in plants, animals, fungi, and some bacteria and archaea. Glutathione is capable of preventing damage to important cellular components caused by sources such as reactive oxygen species, free radicals, peroxides, lipid peroxides, and heavy metals. It is a tripeptide with a gamma peptide linkage between the carboxyl group of the glutamate side chain and cysteine. The carboxyl group of the cysteine residue is attached by normal peptide linkage to glycine. Biosynthesis and occurrence Glutathione biosynthesis involves two adenosine triphosphate-dependent steps: *First, γ-glutamylcysteine is synthesized from L-glutamate and L-cysteine. This conversion requires the enzyme glutamate–cysteine ligase (GCL, glutamate cysteine synthase). This reaction is the rate-limiting step in glutathione synthesis. *Second, glycine is added to the C-terminal of γ-glutamylcysteine. This condensation is ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitis
''Vitis'' (grapevine) is a genus of 81 accepted species of vining plants in the flowering plant family Vitaceae. The genus consists of species predominantly from the Northern Hemisphere. It is economically important as the source of grapes, both for direct consumption of the fruit and for fermentation to produce wine. The study and cultivation of grapevines is called viticulture. Most cultivated ''Vitis'' varieties are wind-pollinated with hermaphroditic flowers containing both male and female reproductive structures, while wild species are dioecious. These flowers are grouped in bunches called inflorescences. In many species, such as ''Vitis vinifera'', each successfully pollinated flower becomes a grape berry with the inflorescence turning into a cluster of grapes. While the flowers of the grapevines are usually very small, the berries are often large and brightly colored with sweet flavors that attract birds and other animals to disperse the seeds contained within the berries ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vineyards
A vineyard ( , ) is a plantation of grape-bearing vines. Many vineyards exist for winemaking; others for the production of raisins, table grapes, and non-alcoholic grape juice. The science, practice and study of vineyard production is known as viticulture. Vineyards are often characterised by their , a French term loosely translating as "a sense of place" that refers to the specific geographical and geological characteristics of grapevine plantations, which may be imparted to the wine itself. History The earliest evidence of wine production dates from between 6000 and 5000 BC. Wine making technology improved considerably with the ancient Greeks but it was not until the end of the Roman Empire that cultivation techniques as we know them were common throughout Europe. In medieval Europe the Catholic Church was a staunch supporter of wine, which was necessary for the celebration of the Mass (liturgy), Mass. During the lengthy instability of the Middle Ages, the monasteries m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herbicide
Herbicides (, ), also commonly known as weed killers, are substances used to control undesired plants, also known as weeds.EPA. February 201Pesticides Industry. Sales and Usage 2006 and 2007: Market Estimates. Summary in press releasMain page for EPA reports on pesticide use ihere Selective herbicides control specific weed species while leaving the desired crop relatively unharmed, while non-selective herbicides (sometimes called "total weed killers") kill plants indiscriminately. The combined effects of herbicides, nitrogen fertilizer, and improved cultivars has increased yields (per acre) of major crops by three to six times from 1900 to 2000. In the United States in 2012, about 91% of all herbicide usage, was determined by weight applied, in agriculture. In 2012, world pesticide expenditures totaled nearly US$24.7 billion; herbicides were about 44% of those sales and constituted the biggest portion, followed by insecticides, fungicides, and fumigants. Herbicide is also used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oenology
Oenology (also enology; ) is the science and study of wine and winemaking. Oenology is distinct from viticulture, which is the science of the growing, cultivation, and harvesting of grapes. The English word oenology derives from the Greek word ''oinos'' ( οἶνος) "wine" and the suffix ''–logia'' ( -λογία) the "study of". An oenologist is an expert in the science of wine and of the arts and techniques for making wine. Education and training University programs in oenology and viticulture usually feature a concentration in science for the degree of Bachelor of Science (B.S, B.Sc., Sc.B), and as a terminal master's degree — either in a scientific or in a research program for the degree of Master of Science (M.S., Sc.M.), e.g. the master of professional studies degree. Oenologists and viticulturalists with doctorates often have a background in horticulture, plant physiology, and microbiology. Related to oenology are the professional titles of ''sommelier'' and master ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Chemistry
Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar content, acidity and the presence of secondary compounds. Vines store sugar in grapes through photosynthesis, and acids break down as grapes ripen. Secondary compounds are also stored in the course of the season. Anthocyanins give grapes a red color and protection against ultraviolet light. Tannins add bitterness and astringency which acts to defend vines against pests and grazing animals. Environmental factors such as soil, rainfall and fog affect flavor in ways that can be described collectively as "character" or the French term "terroir". As climate change disrupts long-established patterns of temperature and precipitation in wine-growing regions and causes more extreme weather events, the rate at which sugars, acids and secondary c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
University Of California, Davis Department Of Viticulture And Enology
The Department of Viticulture and Enology at the University of California, Davis, located in Davis, California, offers undergraduate and graduate degrees in the areas of grape growing and wine making. Located just 45 minutes from Napa Wine Country the department has strong connections with wine producers in California and elsewhere. The department has produced many of the notable winemakers of the California wine industry. History The Department of Viticulture and Enology at UC Davis celebrated its 125th anniversary in 2005. Established in 1880 by mandate of the California Legislature, the purpose of the department was to establish a center of research to help the developing California wine industry. Originally located on the UC Berkeley campus, the department was closed in 1919 with the passage of prohibition into law. The department was re-established in 1935 on the Davis campus following the repeal of prohibition. Today the department includes a pilot winery and two resea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
