A ‘scion’, in viticulture, is the piece of the fruiting vine that is grafted on to the quite separate rootstock. When grown, such a plant will have the leaves and desired fruit of one vine variety (Cabernet Sauvignon for example), but the roots of another variety, rootstock (110 Richter, for example)…
Saperavi is a distinctive red wine grape variety from Georgia known for adding color and acidity to a blend. As a single-varietal wine, it needs long bottle ageing to develop its full potential. The Saperavi grape has a black skin and deep pink flesh, which gives it a lot in common with Teinturier grape varietals. It matures slowly, produces little, and is well acclimated to the harsh Russian winters…
All the wines produced around the world can be grouped into the following 9 categories…
Polysaccharides are in fact carbohydrates composed of several simple sugar molecules bonded together. They can be found in all wines…
Smaller molecules join together during the molecular process of polymerization to generate bigger ones. Simple amino acids combine, or polymerize, into very long chains to form proteins, some of which serve as enzymes, in all living things.
A recently created method called “protein profiling” employs mass spectrometry to pinpoint the grape variety or types in unfined juice or wine. The protein that is produced in the grapes after veraison serves to distinguish varieties. These proteins are relatively stable in juice and wine, unlike DNA…
Prosecco is a white grape variety indigenous to the Veneto area of northeastern Italy. The DOC for this wine is Prosecco di Conegliano-Valdobbiadene, and it is made west of the township of Conegliano along the Piave river…
Protected viticulture is a method of cultivating vines that shields the plants from extreme climatic conditions to reduce stress…
Protective Juice Handling designates grape and must processing techniques that minimize exposure to oxygen and therefore the risk of oxidation. This is thought to be particularly crucial for white wines because, after the grapes are crushed and the juice is released from the fruit,…
The idea of “protective winemaking” is to reduce oxygen exposure and the associated risk of oxidation. ‘Protective juice handling’ is typically included in this approach…