TEXT ABOUT WINE

1. WINE
Wine is the alcoholic beverage obtained from complete or partial fermentation of grape.
WINE TYPES There are different classifications for wines; we will focus on the three that we
believe more important and general practice:
1. General classification: is the most used and most important. Classification of wines
according to production, covering all possible types.
2. Age Rating: based on the different wines for his cellar rest periods before going on market.
3. Classification by Degree of sugar: the sugar content on the wine determines their
classification. It is usual in generous and sparkling wines.
1. General classification:
a) Still wines:
WHITE - ROSÉ - RED
Because of its importance in terms of world wine consumption, define three types of still
wines:
WHITE.- It is obtained from white grapes. Although it is rare, it can also be obtained from
red grape pulp uncolored to which the skins are separated (grape skin, outside, cover).
RED- It is obtained from red grapes that have not been separated the skins.
ROSÉ. - It is obtained from red grapes to which has been partially removed the skins them.
Also It can come from mixing white and red grapes.
b) Special Wine:
GENEROUS - GENEROUS liqueur - NATURAL SWEET -Mistelas - NATURAL SPARKLING -
GASEOUS - ENVERADOS -CHACOLÍS
VINE DERIVATIVE: flavored wine, vermouth, vinic snacks.
They tend to be sweet or semi-sweet, few dry, and often with a high alcohol content. Its
production process is often very different from one type to another.
2. Classification by age:
a) Young Wines:
They are those who have not had any oak aging or this breeding has been minimal. These are
wines that retain much varietal characteristics of the grapes from which they come and ideal
consumption in 12-24 months
VOCABULARY:
Fermentation(n): converting to alcohol (fermentación); Grape(n): fruit often used for
making wine (uva); Age rating: classification due to time in barrel (clasificación por
envejecimiento); Degree of sugar: quantity of sugar in wine (grado de azucar);
sparkling wines: drink full of bubble (vino de aguja); Varietal(n): wine make only of one
kind of grape (vino de una sola clase de uva). Oak(n): kind of wood used to make
barrels (roble). Notice the uses of PRESENT PERFECT (v) in expression like:
young wines have not had any oak aging

2. Vintage. It is common to find all three types (white, rosé and red) and young wines.
b) Wine Aging:
Minimum bottle aging of wood and have passed. These are wines that develop in addition to
the features, Varieties from which they come, organoleptic characteristics due to this aging
period.
Within aged wines, according to the regulations of the names of Spanish origin, there are three
Subtypes:
Crianza: Minimum of six months in wood and up to two years in bottle.
Reserves: at least one year in wood and up to three years in bottle.
GREAT Reserves: Minimum of two years and five wood in bottle.
3. Classification by degree of sweet (*)
a) Dry wines
Are those containing <5 g / l sugars.
b) Semi-dry wines
Are those containing 5 to 15 g / l sugar.
c) Wines
Are those containing 15 to 30 g / l sugar.
d) semi-sweet wines
Are those containing 30-50 g / l sugars.
e) Sweet wines
Are those containing> 50 g / l sugar.
(*) These are average values. Each country, region or OD wine it determines exactly where
each fork is placed type.
VOCABULARY
Vintage(n): vintage wine is excellent in quality and was made several years ago (vintage);
Features(n): an important part or aspect of something (caracteristica) Organoleptic (n):
the sensory properties of a particular food or beverage, the taste, colour, odour and feel.

3. THE HISTORICAL ORIGINS GRAPEVINE
It seems that it is in Asia Minor and the Middle East where no record of the first vineyards
planted by man. There are dated to the third millennium BC fossil grains of Vitis Vinifera (is the
single species of vine produces grapes suitable for winemaking) in that area of the eastern
Mediterranean.
The first written mention where there is wine in the Egypt of the pharaohs, along the
Nile. Already in the first millennium B.C. wines made in the Greek islands are known, later
spread its cultivation in mainland Greece and then finally spread throughout the basin
Mediterranean throughout the Roman Empire.
3. Varieties of vinifera species
There are 6800 SPICIES, although only a minority is used for winemaking. Except from the
small number of varieties (approx. one hundred) of vinifera species, the remaining species of
vitis are not vinificables.
Some of these species are used as rootstocks or vinifera pattern to prevent the attack by the
Phylloxera, the famous plague that swept across the European vineyards in the nineteenth
century.
As mentioned, only a hundred varieties are used to produce the most outstanding wines.
Examples of these are:
Cabernet Sauvignon, Tempranillo, Grenache, Syrah, Merlot, Monastrell Verdejo, Albariño...
Importantly, all the vineyards for wine in the world are composed of two parts:
Portainjerto are usually Berlandieri species of Vitis, riparia, rupestris, or hybrids thereof.
They are resistant to phylloxera. It is the part attached to the soil, plant roots are resistant to
attack phylloxera.
Viniferous producing wine grapes, is grafted onto the portainjerto, cannot go directly to the
ground as they would be easily attacked by phylloxera.
One of the few places in the world that have been free from attack by this insect is Chile,
where the long Andes mountain chain was the cause of this isolation.
Chile wines are the few wines in the world to come entirely from the Vinifera species. This
does not mean that they are of higher quality, but it gives them a peculiar nuances to their
wines.
VOCABULARY
Vitis Vinifera (n): common grape wine (specie de vid); winemaking (n): production of
wine (viticulture): outstanding (adj): extremely good or impressive.
Use of CAN and WOULD: cannot go directly to the
ground as they would be easily attacked by phylloxera.

4. ALCOHOLIC FERMENTATION
The main process by which grape juice is transformed into wine is the alcoholic fermentation:
Involves the conversion of sugars (glucose and fructose) contained in grapes in ethyl alcohol
and carbon dioxide.
About 1 alcoholic degree is produced for every 17 grams of sugar contained in the must: So a
must with 221 grams / liter would result in a wine with 13 degrees (13 °).
Also in this process gaseous carbon dioxide is produced, causing bubbling, the boiling and the
characteristic aroma of fermenting in barrel. This formation of carbon will be important for the
extraction of substances contained in the grape skins and providing a protective atmosphere
of oxidation of the grapes to be beneficial for obtaining wines quality, especially in the case of
red.
Who performs this process? Yeasts are adhered to grape skins (by a waxy layer called bloom)
which, to meet their growth requirements, favor the process. The Saccharomyces yeasts which
often play the most important part of the process. Are the authentic "workers of wine."
The end of the fermentation process is already straightened when sugars are consumed and
ceases the boiling. In wineries this is determined by the classical pesamostos or hydrometers.
It is important, as we shall see in the development of each particular type of wine, controlling
the temperature of continuously throughout the fermentation process: each wine required
temperature margins determined. After the alcoholic fermentation and have the new wine,
which after a period of several months just finished fermenting sugars are always after the
main fermentation. Finally ends to make this new development came with a second
fermentation: malolactic fermentation. The malolactic fermentation is critical to the quality of
wine, especially red wines . It basically involves the transformation of all or part of malic acid
from grapes into lactic acid and carbon dioxide.
WHITE WINE Most white wines on the market are young wines are wines made with intended
that only bottled or in the period of one year after bottling are consumed, as It is during this
period when the wine is at its highest quality. Ideal preparation material: Stainless steel
Operations that give quality: Cold maceration: consisting leave skin contact with the grape
juice for a variable number of hours and low temperature, it is possible that the quality
aromatic substances contained in the skin, pass the wine. The cold is to prevent the onset of
fermentation. This operation is relatively expensive, only is usually done in white where you
want to get the highest quality. Drained: For must of high quality. This is done by gravity, fall
wine, without perform any vigorous mechanical action on the grapes.
Racking: separation from the rest of the skins, seeds, soil, plant material, yeast, wax, etc.
Control the fermentation temperature. The main difference in the development of white and
red the skin of the grapes is not present during fermentation, it is from the skin from which it
draws its color to the red wine.
VOCABULARY
grape skins(n): the outer layer of a fruit or vegetable(piel); Yeasts(n): a white substance used for
making bread, wine or beer.(levadura); Maceration (n): to make food soft by leaving it in a liquid
(maceración); Malolactic fermentation (expression) this process changes the malic acid into
lactic substances (fermentacion malolactica)

5. Consumption: to appreciate white wine with all its good flavor characteristics, taste and visual
are should consume in a period not exceeding one year or year and a half after the date of
harvest.
Red winemaking
YOUNG WINE / WINE AGING Suitable breeding material: Stainless steel. Terms of wood aging:
medium-high humidity, temperature between 13-16º, no flavors strangers.
Terms of bottle aging: the commented for aging in wood (except filling barrels and racking)
and quality cork, attached to the horizontal position of the bottle. Red wine: a wine
maceration.
THE BREWING PROCESS is the most prominent characteristic in the development of this type
of wine. Types of red wine maceration obtained according to: short maceration fruity red
wines with intense colors, bruised and slightly rough (astringent) in the mouth because of the
abundance of anthocyanins. Usually ferment at temperatures below 25 degrees. Best for
consumption in the short-medium term, 1-2 years. Long Maceration. suitable for storing red
wines. This process favors the passage of substances in wine (mainly tannins) that evolve along
with the subsequent aging, reaching wines produced with great quality and bouquet, wit h
aromas and flavors. Very important operation: traced during fermentation, the skins, by action
of the CO2, form a "layer" at the top of the tank. The function of this process is that this hat
looks watered down wine underneath through pipes connecting the bottom with the top of
the tank to homogenize the color around the juice, by so it is necessary that the traced is
performed frequently during fermentation. Depending on the performance of the
fermentation tank is done with or without aeration.
DESCUBE When the winemaker has estimated to have removed enough skin substances from
their skins and seeds; he has other substances (which is called "pasta"). The wine (or rather
the must-wine) just another alcoholic fermentation tank, from the skins to pressed to a wine
press, more color concentrate and other substances, but generally less fine palate (although
the first fraction of the press-the first pressing gently if usually of good quality).
The malic fermentation takes place once finished alcoholic fermentation. Malic acid, a bitter
herbal flavor, lactic becomes more pleasant and mild acid palate, with improvement also
aromatic wine. That is why it is a fundamental process in the production of quality wines and
more so in areas that give in very acidic wines are usually northern latitudes. This process can
also result in white wines, although this type does not generally improve both the wine and
reds.
VOCABULARY
Harvest (n): the activity of collecting grapes (vendimia); astringent(n): an astringent
taste is one that is strong and bitter (astringent). Seeds (n): a small hard part
produced by a plant that can grow into a new plant of the same type(semillas).

6. Carbonic maceration It is a special technique that uses crushed wine grapes: It is based in
whole bunches deposited in a deposit, with a carbon dioxide atmosphere to prevent presence
of oxygen. Under these conditions an intracellular fermentation of grapes caused by enzymes
of the cells is produced and occur one or two degrees of ethyl alcohol.. Without another word:
traditional method in the Rioja region, it simply waits for the background grapes reservoir to
be crushed by the weight of the above, starting a normal alcoholic fermentation which
provides the other vintage carbon dioxide atmosphere.
When this particular intracellular alcoholic fermentation is stopped, as the enzymes do not
resist this alcohol content, and the alcohol residue already is produced by standard
fermentation.
The peculiarity of this fermentation is: Less color extraction is given. Much malic acid (less
acidic and easy drinking wine) is consumed. Predominate varietal aromas (fruity wines).
This processing system should do it in cold weather regions, where the wines are generally
more acidic and hard palate and are not appropriate to age them, eventually lose their good
features fruity wines. It is a development process that can also be done in whites, but not very
common.
Rosé wine Features pink wine: These wines have characteristics intermediate between red and
white. Wanted in them the general constitution of a white, with its fruity flavor and freshness,
combined with the attractive appearance of its color. These are wines to consume fast aging
rarely improve. Ideal preparation material: stainless steel. Operations that give quality: cold
maceration, drained, settling, temperature control fermentation. Consumption: fast, not after
a year and a half after the harvest.
DETERMINING THE QUALITY OF WINE
The variety of viniferous, the climate and soil are the three determinants of fruit quality.
Different soils and climates with viniferous variety, have a direct impact on the taste, color and
aroma of the wine. These three factors, together with the form of winemaking, are the
determining factors in the final wine characteristics factors. Below we describe in detail:
1- Type of grape (viniferous) the type of grape is critical, because even in different
climatic and soil conditions, gives the wine its own peculiar characteristics. Examples:
The Cabernet Sauvignon grapes in many of the countries where it is grown produce
wines with a distinctive aroma of "green pepper". The Tempranillo grape usually
shows characteristic flavors of red berries (raspberry, currant, etc.) when it is a young
wine. The Muscat wine grape transmits a varied fate of floral scents: jasmine, rose,
tuberose ...
2- Soil Due to the great diversity of soils, move the wine characteristics of each type,
resulting in wines typical of this area (the "terroir" in wine jargon). While more original
soil, it is the wine produced from grapes that are in it, with cases of wine in which the
label is prominently states that proceeds of such payment or area where the vineyard
floor is unique composition, texture (clay, sand, silt).
VOCABULARY
Stainless Steel: a strong metal made from a mixture of iron and carbon (acero);
green pepper: green vegetable containing small white seeds. It can be eaten raw
in salads or cooked(pimiento)

7. The importance of soil because the roots of the plant are absorbing substances found in
it. The higher quality wines often come from rather poor in organic matter and limestone
and low humidity. They are the soils near seas, oceans and large rivers which are usually
for quality vineyard and good maturation of the grapes. An example of this we have
several: River Garonne (Bordeaux), Rio Duero (Ribera del Duero, Porto, and Toro), Rio
Rhin (Alsace). Example of soil types and corresponding wines: Calizos: full -bodied wines,
spirits, good for breeding. Calcareous clay: fine, delicate wine with bouquet. Sandy: bright,
light, alcoholic wines. Clay: not very fine wines Example of a zone of fine wines: The
Priorato, fine wines are produced in a spectacularly mountainous area of the province
Tarragona, which is a so-called "llicorella" volcanic soils, black slate and red quartzite. This
peculiarity of soil is then translated into a number of features and components are
transferred to the wine and makes it more original and high quality. 3- The weather
similarly to the ground, the wide variety of climates is directly proportional to the variety
of wines. Both temperature and precipitation, and humidity and other environmental
influences such as the proximity of the ocean, rivers or mountains, are all factors that
affect the quality and quantity of grapes. The geography of quality wine usually
predominate in temperate climates, with the number of hours of sunshine per year and
normal or elevated rare but well distributed precipitations. Examples of quality wine
determined by the climate of the region: Sherry in Sanlucar: higher or lower incidence of
moist westerly winds and proximity to the Atlantic is one of the factors that give different
characteristics to the fine wines produced in Jerez and Manzanilla Sanlúcar de Barrameda
produced. Liqueur wines of Sauternes: the action of sunlight and night-morning moisture
in the fall of this Bordeaux region favors the action of a fungus acting on the grape leads
to an improvement in this one to give of the most valuable in the world sweet wines:
Sauternes.
FEATURES OF WINES.
YOUNG WHITE Color: usually a tendency to tone straw yellow or greenish, more or less light,
tend to pale or golden in white with aging, which is not the same yellow to brownish color of
some targets, which are a result of poor conservation or are past. They tend to be bright,
mainly due to the acidity. Aroma: be varied, but those that occur most frequently are the fruit
(peach, apple, pear, lemon, etc.) and flowers, but can also give aromas of nuts (hazelnuts,
almonds), vegetables, or spices. Mouth: the basic taste sensations are four: sour, salty, bitter
and sweet. In white, acid sensations predominate, leading to a feeling of freshness in the
wines, reinforcing factor taking the wine at a low temperature of 6-10 C °. Fluids are usually
wines with a great palate, not greasy.
YOUNG REDS Color: Red-purple or purple, intense. Aroma: fruity fundamentally, especially
berries red currant or raspberry type, but may give odors almost all ranges (spicy, flowers,
etc.). Mouth: generally smooth, not warm, moderate and tasty body. To be balanced, should
not dominate the sweet and warm taste of alcohol on the distinctive flavors of red that are
(the latter two are given by the mashing process) acid, astringent and bitter tastes, and these,
especially the flavor astringent (connects to the lip and palate a sensation of stickiness) on
linking alcohol flavors. Avoid thus a high tannic acid and these two factors result conjoined
hard and astringent, difficult to consume wines.

8. RED FOSTER Color: ruby red or trend-bricks (color due to aging through a process of
condensation of tannins). Aroma: highlights wood (usually oak, American or French), and the
aromas of oxidation-reduction (the first phase due to wood or barrel and the second phase
due to aging in the bottle) August both aromas can be very complex, often found roasted
aromas, spices, animal series, nuts, etc. Some reds parenting (especially large reserves)
develop unique, original and high quality flavors, is what is usual ly called the "bouquet".
Mouth: feeling of strength, complexity, body, persistence, very palatable. The aromatic
complexity of wines is infinitely large. Described more aromatic chemicals 500 therein, with
certain types of compounds which cause the best or most frequent odors in wine. These are:
aldehydes, alcohols, esters, terpenes, fatty, etc. These chemicals are already present in
grapes, or formed during the process of development and maturation of wine. Natural sweet
wine they are the musts from its high sugar content only partially fermented. Natural
Minimum alcohol: 8% Maximum allowed wine alcohol addiction: 8%
Sparkling wine
It may be natural or not. It is that the grape varieties from which it comes, or special
processing, it retains the bottling of the carbon dioxide from the fermentation of the added
own sugars (came naturally needle) or that when you open the bottle it slowly emerges in
bubbles, without allowing it to foam.
The finished product should be up to 3 atmospheres pressure measurements at 20.