The following outline is provided as an overview of and topical guide to wine: Wine – alcoholic beverage typically made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars found in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts are used depending on the type of wine being produced.
Ingredients and chemistry of wine Wine includes the following ingredients:
Ethanol – the type of alcohol found in alcoholic beverages. It is a volatile, flammable, colorless liquid, and also a psychoactive drug. Fermented grape juice – what wine is made from Fermentation – process that turns grape juice into an alcoholic beverage. During fermentation yeast interact with sugars in the juice to create ethanol. Grape – fruit that grows on the perennial and deciduous woody vines of the genus Vitis. Grapes can be eaten raw or used for making jam, juice, vinegar, wine, raisins, and grape seed oil. Juice – the liquid that is naturally contained in fruit or vegetable tissue.
Scientific makeup:
Wine chemistry Acids in wine Phenolic compounds in wine Proteins in wine Sugars in wine Yeast assimilable nitrogen Minerals Dissolved gas (CO2) Monoterpenes and sesquiterpenes Glutathione
Types of wine
Wine styles Aromatized wine – A fortified wine with added herbs, spices, or flavorings. Dessert wine – A category of sweet wines served with dessert. Fortified wine – Fortified wine is a wine that has had a distilled spirit added to it in order to end fermentation, help preservation, or influence flavor. The addition of additional ethanol kills yeast, leaving a wine that is high in sugar and alcohol content. Fruit wine – Fruit wine is a fermented alcoholic beverage made from a variety of base ingredients and can be made from virtually any plant matter that can be fermented. The fruits used in winemaking are fermented using yeast and aged in wood barrels to improve the taste and flavor quality. Ice wine – Ice wine is a type of dessert wine made from frozen grapes. Grapes are frozen on the vine around 20 °F (-7 °C), and later crushed in a grape press. The sugars in the grapes do not freeze, thus creating wine with higher sugar concentrations. Ice wine production is risky because many grapes do not survive the cold temperatures—resulting in ice wines being generally expensive. Orange wine – Amber wine gets its name from its deep orange color. This wine is made by leaving white wine grapes in contact with the skins, stems, and seeds during fermentation. Red wine – A still wine with red to purple hues created by grape skin pigments, made from dark-colored grapes Rosé – Rosé is a style of wine that is made by juicing red grapes and allowing them to macerate for a short period to give the juice a pinkish hue. The maceration step only lasts two to three days and after that, the skins are removed, and the juice is allowed to ferment. Provence, France is the region that is most famous for the best rosés in the world. Sparkling wine – Sparkling wine is made by fermenting wine twice. During the second fermentation, the wine is aged with lees at the bottom of the wine barrel. While the wine is being aged, the autolysis of yeast occurs which gives the wine the sparkling component. Straw wine – Straw wines are made from a centuries-old method of laying grapes out on straw mats for long periods to be dehydrated by the sun. The dehydration results in more concentrated flavors and sugars in the grapes, leading to typically sweeter wines. They are often paired with desserts, fruit, and charcuterie, or served as an aperitif. Table wine White wine – A clear to yellow wine made from white grapes or dark-colored grapes
Grape varieties Grape varieties – below are some examples of grape varieties from which wine is made: (This list does not render on mobile; try the Desktop view link at the bottom of the page)
Wine by country and region
Argentina Mendoza – Prominent for Malbec, Cabernet Sauvignon, and Tempranillo San Juan – Argentina's second largest wine producer, with Syrah, Bonardo, sherry-style wines, brandies, and vermouth. La Rioja – The small region produces Moscatel de Alexandrias and Torrontés made from a local sub-variety known as Torrontés Riojano. Northwestern regions – Patagonia – The source for much of Argentina's sparkling wine Australia New South Wales – South Australia – Tasmania – Victoria – Western Australia – Queensland –
Chile Central Valley – France Alsace – Bordeaux – Burgundy – Champagne – Corsica – Jura – Languedoc-Roussillon – Loire – Provence – Rhône – Savoy – South West –
Classification systems
European Union: Protected Designation of Origin (PDO) Austria: Districtus Austriae Controllatus (DAC) Cyprus: Ελεγχόμενη Ονομασία Προέλευσης France: Appellation d'origine contrôlée (AOC) Germany: German wine classification Greece: ονομασία προελεύσεως ελεγχομένη Italy: Denominazione di Origine Controllata (DOC) Luxembourg: Appellation contrôlée Portugal: Denominação de Origem Controlada (DOC) Romania: Denumire de Origine Controlată (DOC) Spain: Denominación de origen protegida (DOP) Switzerland: Appellation d'origine contrôlée (AOC) Australia: Geographical Indications (GI) Argentina: Denominación de origen - see also Argentine wine Canada: Vintners Quality Alliance (VQA) Brazil: Denominação de Origem (DO) Chile: see Chilean wine South Africa: Wine of Origin (WO) United Kingdom: Protected Designation of Origin (PDO) United States: American Viticultural Area (AVA)
Wine industry
Wine packaging Wine label – Types of wine packages Bottle – Box and bag – Jug – Seals Wine cork Alternative wine closure Screw cap
Accessories
Wine glass Corkscrew Decanter
Wine professions and qualifications Vintner – Master of Wine – Winemaker – Court of Master Sommeliers Wine & Spirit Education Trust
Trends and impacts Wine club – Globalization of wine – Global warming and wine –
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