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Selected article 1

Portal:Wine/Selected article/1

Sacharomyces cerevisiae cells in DIC microscopy.
Sacharomyces cerevisiae cells in DIC microscopy.
Yeasts are
molds. Yeast size can vary greatly depending on the species, typically measuring 3–4 µm in diameter
, although some yeasts can reach over 40 µm.

The yeast species

infection in humans. Yeasts have recently been used to generate electricity in microbial fuel cells, and produce ethanol for the biofuel
industry.

Yeasts do not form a specific taxonomic or phylogenetic grouping. At present it is estimated that only 1% of all yeast species have been described. The term "yeast" is often taken as a synonym for S. cerevisiae, but the phylogenetic diversity of yeasts is shown by their placement in both divisions Ascomycota and Basidiomycota. The budding yeasts ("true yeasts") are classified in the order Saccharomycetales. (Full article...)


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Selected article 2

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Visoki Dečani monastery
fermented grape juice) is the most common alcoholic beverage mentioned in biblical literature, where it is frequent source of symbolism, and was an important part of daily life in biblical times. The inhabitants of ancient Palestine also drank beer and wines made from other fruits
, and some references to these appear in the scriptures, too.

On the whole, biblical literature displays an ambivalence toward intoxicating drinks, considering them both a

Christianity and alcohol have generally followed this same pattern, with some dissenters particularly among Christians around the time of Prohibition. (Full article...
)


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Selected article 3

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Illustration of an ethanol molecule
Illustration of an ethanol molecule
Ethanol, also called ethyl alcohol, pure alcohol, grain alcohol, or drinking alcohol, is a
spirits
.

Ethanol is a straight-chain alcohol, and its

hydroxyl group (-OH). It is a constitutional isomer of dimethyl ether
. Ethanol is often abbreviated as EtOH, using the common organic chemistry notation of representing the ethyl group (C2H5) with Et.

The fermentation of sugar into ethanol is one of the earliest organic reactions employed by humanity. The intoxicating effects of ethanol consumption have been known since ancient times. In modern times, ethanol intended for industrial use is also produced from by-products of petroleum refining. (Full article...)


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Selected article 4

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A vineyard in Villeneuve-lès-Maguelone bordering the Gulf of Lion
A vineyard in Villeneuve-lès-Maguelone bordering the Gulf of Lion
Languedoc wine, including the
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Selected article 5

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A cartoon from Punch from 1890: The phylloxera, a true gourmet, finds out the best vineyards and attaches itself to the best wines
A cartoon from Punch from 1890: The phylloxera, a true gourmet, finds out the best vineyards and attaches itself to the best wines
The Great French Wine Blight was a severe
grape phylloxera) that originated in North America
and was carried across the Atlantic sometime around the late 1850s. While France is considered to have been worst affected, the blight also did a great deal of damage to vineyards in other European countries.

How the Phylloxera aphid was introduced to Europe remains debated: American vines had been taken to Europe many times before, for reasons including experimentation and trials in grafting, without consideration of the possibility of the introduction of pestilence. While the Phylloxera was thought to have arrived sometime around 1858, it was first recorded in France in 1863, near the former province of Languedoc. It is argued by some that the introduction of such pests as phylloxera was only a problem after the invention of steamships, which allowed a faster journey across the ocean, and consequently allowed durable pests, such as the Phylloxera, to survive.

Eventually, following

Jules-Emile Planchon's discovery of the Phylloxera as the cause of the blight, and Charles Valentine Riley's confirmation of Planchon's theory, Leo Laliman and Gaston Bazille, two French wine growers, proposed that the European vines be grafted to the resistant American rootstock that were not susceptible to the Phylloxera. While many of the French wine growers disliked this idea, many found themselves with no other option. The method proved to be an effective remedy. The following "Reconstitution" (as it was termed) of the many vineyards that had been lost was a slow process, but eventually the wine industry in France was able to return to relative normality. (Full article...
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Selected article 6

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The oxidation of ethanol
The oxidation of ethanol

A wine fault or defect is an unpleasant characteristic of a
aromas that the wine should be expressing. Ultimately the quality of the wine is reduced, making it less appealing and sometimes undrinkable. (Full article...
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Selected article 7

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Fermenting must
Fermenting must
The process of
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Selected article 8

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The State of Oregon
The State of Oregon
The state of Oregon in the United States has established an international reputation for its production of wine. Oregon has several different growing regions within the state's borders which are well-suited to the cultivation of grapes; additional regions straddle the border between Oregon and the states of Washington and Idaho. Wine making dates back to pioneer times in the 1840s, with commercial production beginning in the 1960s.

Pinot Gris
are the top two grapes grown, with over 16,000 tons (14,515 metric tons) harvested in 2005. As of 2005, Oregon wine makers produced over 1.5 million cases combined.

With 303 wineries in Oregon, a tourism industry has developed around wine tasting. Much of the tourism focuses on the wineries and tasting rooms in and around the Yamhill Valley southwest of Portland. In 2004, it was estimated that wine tourism contributed USD $92 million to the state economy, excluding winery and tasting room sales. (Full article...)


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Selected article 9

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Oak Wine Barrels
Oak Wine Barrels
The use of
aging periods. It can be introduced to the wine in the form of free-floating oak chips or as wood staves (or sticks) added to wine in a fermentation vessel like stainless steel. Oak introduced in the form of a wine barrel can impart other qualities to the wine through the process of evaporation and low level exposure to oxygen. (Full article...
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Selected article 10

Portal:Wine/Selected article/10

Visoki Dečani monastery
Throughout the first 1,800 years of
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Selected article 11

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Location of the Champagne province in France
Location of the Champagne province in France
The Champagne wine region (
viticultural boundaries of Champagne are legally defined and split into five wine producing districts within the administrative province-the Aube, Côte des Blancs, Côte de Sézanne Montagne de Reims, and Vallée de la Marne. The towns of Reims and Épernay
are the commercial centers of the area.

Located at the northern edges of the wine growing world, the history of the Champagne wine region has had a significant role in the development of this unique terroir. The area's close proximity to Paris promoted the regions economic success in its wine trade but also put the villages and vineyards in the path of marching armies on their way to the French capital. Despite the frequency of these military conflict, the regions developed a reputation for quality wine production in the early Middle Ages and was able to continue that reputation as the region's producers began making sparkling wine with the advent of the great Champagne houses in the 17th & 18th century.

The principal grapes grown in the region include

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Selected article 12

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Commandaria (or Commanderia; Greek: Κουμανδαρία) is an amber-coloured dessert wine made in the Commandaria region of Cyprus on the foothills of the Troodos mountains. It has the distinction of being the world's oldest named wine still in production.

The wine has a rich history, said to date back to the time of the ancient Greeks, where it was a popular drink at festivals celebrating the goddess Aphrodite. A dried grape wine from Cyprus was first known to be described in 800 BC by the Greek poet Hesiod and was known as the Cypriot Manna. (Full article...)


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Selected article 13

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Selected article 14

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A vineyard in the Hunter Valley
A vineyard in the Hunter Valley
The Australian wine industry is the fourth largest exporter in the world, exporting over 400,000,000 litres a year to a large international export market that includes "old world" wine-producing countries such as France, Italy and Spain. There is also a significant domestic market for Australian wines, with Australians consuming over 400,000,000 litres of wine per year. The wine industry is a significant contributor to the Australian economy through production, employment, export and tourism. (Full article...)


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Selected article 15

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Vineyards in the Napa Valley AVA
Vineyards in the Napa Valley AVA
California wine is
wine for Mass
.

Following a wine renaissance in the mid-20th century, Californian wine entered the international stage at the 1976 Judgment of Paris wine competition when Californian wines beat out French wines in both red and white wine categories. Today there are more than 1,200 wineries in the state, ranging from small boutique wineries to large corporations like E & J Gallo Winery with distribution across the globe. (Full article...)


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Selected article 16

Italian wine is
bottling
. Two thousand years later, Italy remains one of the world's foremost producers, responsible for approximately one-fifth of world wine production in 2005.

Wine is a popular drink in Italy.

Grapes
are grown in almost every part of Italy, with more than 1 million vineyards under cultivation. In some places the vines are trained along low supports. In others they climb as slender saplings.

Most wine-making in Italy is done in modern wineries. However, villagers who make wine for their own use sometimes still tread the grapes with their bare feet, until the juice is squeezed out. They believe this ancient method still makes the best wine. (Full article...)


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