THE ORIGIN AND HISTORY OF WINEWhile taking about the story of the wine it is older than known history. For centuries, wine has flowed the occasion of ancient civilization. The people from Rome, Greece, Sumeria and Egypt all withnessed the rise and fall of their empires, yet only one drink is servived and flowed on incessantly through the age that is no other than wine.
Whether it was religion, politics or science, wine made a name for itself that went beyond the table. It has got own symbolization on religion such as Dionyus was worshipped but the Greeks as their god of wine, as was Bacchus by the Romans. In the ancient civilization wine is the nectar association with the gods. It believe that at that ancient period of time, they have felt close to these gods drinking of the gods themselves and having done so, felt good.
Wine is still a vital part of some culture and religions, It is said that in Jewish law, Jews must drink four cup of wine at religious holidays like the pass over while at wedding time he must drink at least one and at circumcision at least one cup of wine.
Bible is one of the most interesting historical records of ancient period of time. It is written that Jesus performing his first miracle by turning water into wine. Today wine is still used in rituals of some Christian churches as a symbolism of Christ’s blood.
After the research the country like Americas, Australia, South Africa and New Zealand found that immigrant brings with them vines from their home lands. Planted in the different brings the different taste & flavour, the vines flourished and winemaking became one of the part of the people’s livestock hold in these country. In 1862, Louis Pasteur renowned French scientist was asked by the Emperor of France to set aside his work in order to find out why bottles of French wine were going bad and turning to vinegar. Pasteur’s investigation led him to culprit the vinegar bacteria. The unsanitary conditions of wine making in those days were a heaven for bacteria spoilage. When these bacteria exposed in the air then it turns good wine into vinegar. His discovery of a solution still carries his name today by Pasteurisation.
Depending upon the qualities of the wine, wine may be classified by the characterized as below:
• Red, white or rose
• Dry, medium-dry or sweet
• Light, medium or full-bodied
• Still or sparkling
• Fortified, fortified and aromatized or natural table wines.
Wines may be characterized by their:
• Colour
• Sugar content
• Alcohol content
• Carbon dioxide content
• Flavouring
ColourWine generally comes in three colour that is white, rose (pink) and red.
• Red wines
These wines have range in colour from light, brilliant reds and purples to dark opaque.
• White wines
These wines have a colour range from watery. It is transparent deep shade of yellow and straw gold. The colour becomes when they are matured in oak barrels.
• Rose wines
These wines have a colour of range from light pink to orange-salmon pink to very light, pale reds, Rose pronounced “roe-zay” is French for pink.
SUGAR CONTENT
Wines vary in the amount of sugar remaining in the wine after the fermentation stops. Depending on the residual sugar content, wine may be classified as sweet wines, medium- dry wines & dry wines.
Sweet wines
These wines are those wines which contain the high amount of the residual sugar and which taste distinctively sweet.
Medium-dry wines
These wines are those wines which contain the residual sugar content lower than the sweet wines but higher than the dry wines. So it is considered as the medium-dry wines.
Dry-wines
These wines are those wine which contain the residual sugar content lower than the medium-dry wines. Usually between (0-4) grams of residual sugars per liter.
ALCOHOL CONTENT
Wine can be classified according to the alcohol content on the wines. There are two types of wines while classifying the alcoholic content wine which is given below.
Natural table wines
The wine which contains alcoholic concentration lower than 15% alcohol by volume. There are three types of natural table wines which are given below:
- Light-bodied wines are those wines which contain 5 to 10.5% of alcohol by volume.
- Medium-bodied wines are those wines which contain 11 to 12.5% of alcohol by volume.
- Full-bodied wines are those wines which contain 13 to 15% of alcohol by volume.
Fortified wines
Fortified wine is still wines that have been fortified (where the alcoholic strength is increased by adding grape brandy). The alcoholic strength of the in the wine is between 16 to 21% alcohol by volume.
CARBON DIOXIDE CONTENT
When we talk about the carbon dioxide content we can classify them as either still or sparkling wines. Still wines are produce by the normal fermentation process and they are not sparkling or effervescent. Whereas the sparkling wines are produce by the two different process of fermentations. Secondary fermentation are done within the enclosed container, carbon dioxide gas are dissolved in the wine while creating an effervescent or buddly wine.
FLAVOURING
Taste is the one of the most important part of the wine, but it depends upon the flavour. Flavours incorporated into them through the additional of different types of extracts of aromatic herbs and spices or by macerating these in the wines. Fortified wines are the still wines fortified by grape brandy and flavoured with the aromatic herbs & spices.
WHAT EFFECT THE PRODUCTION OF WINE
There are six factors that mostly effect on the production of wine which are given below:
Fortified wine is still wines that have been fortified (where the alcoholic strength is increased by adding grape brandy). The alcoholic strength of the in the wine is between 16 to 21% alcohol by volume.
CARBON DIOXIDE CONTENT
When we talk about the carbon dioxide content we can classify them as either still or sparkling wines. Still wines are produce by the normal fermentation process and they are not sparkling or effervescent. Whereas the sparkling wines are produce by the two different process of fermentations. Secondary fermentation are done within the enclosed container, carbon dioxide gas are dissolved in the wine while creating an effervescent or buddly wine.
FLAVOURING
Taste is the one of the most important part of the wine, but it depends upon the flavour. Flavours incorporated into them through the additional of different types of extracts of aromatic herbs and spices or by macerating these in the wines. Fortified wines are the still wines fortified by grape brandy and flavoured with the aromatic herbs & spices.
WHAT EFFECT THE PRODUCTION OF WINE
There are six factors that mostly effect on the production of wine which are given below:
- Climate
- Soil
- Grape Variety
- Viticultural practices
- Vinification
- Luck of the year
Climate
The climate is one of the most effective factors because geographical area may change the climate and there occur the different temperature which is directly effective on the production of wine. The seasonal change in the temperate climate of the vine growing region provides the necessary sunlight warmth & moisture for the vines to flourish.
Wine is impossible to make without water. Whereas, the moisture is required along with time of the years & stages of growth of the grapes berries. When some countries like France prohibits the practice of irrigation while wine region in the USA & Chile allow to practice, when there is little or no any rainfall during the summer.
When there is too little sunlight then it results in unripened grapes, which eventually produce wine, which are very acidic and low in alcohol. When there occurs a too much of sunlight then they destructive as it deprives the wine of the acidity which is necessary to provide a freshness.
SOIL
Soil is one of the rich & well-irrigated soils which allow for the better growth of the vines. Land with poor topsoil, if it is not too wet then it produced concentration of flavour and substance. The common property of the soil is that they porous and allow water to drain off quickly. The soil also provides the vine with nutration.
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