Wine: Difference between revisions

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'''Wine''' is an alcoholic beverage produced through the fermentation of freshly harvested [[grapes]], a process dating back at least 8,000 years. Its development has been closely tied to human history, agriculture, and cultural exchange across civilisations<ref>Unwin, *Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade*, Routledge, 1996, p. 17</ref>. Although wine can technically be made from any fruit, the term typically refers to beverages derived from *Vitis vinifera*, the Eurasian grapevine species most widely used in global wine production<ref>Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, p. 756</ref>.

'''Wine''' is an alcoholic beverage produced through the fermentation of freshly harvested [[grapes]], a process dating back at least 8,000 years. Its development has been closely tied to human history, agriculture, and cultural exchange across civilisations<ref>Unwin, *Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade*, Routledge, 1996, p. 17</ref>. Although wine can technically be made from any fruit, the term typically refers to beverages derived from [[Vitis vinifera]], the Eurasian grapevine species most widely used in global wine production<ref>Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, p. 756</ref>.

== Background ==

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== Characteristics ==

Wine is an alcoholic beverage made by fermenting the juice of freshly harvested grapes, most commonly from the species *Vitis vinifera*<ref>Goode, *The Science of Wine: From Vine to Glass*, University of California Press, 2014, p. 16</ref>. Its core characteristics are determined by a combination of grape variety, growing conditions, fermentation method, and ageing process. Wines vary in style, colour, body, and sugar content, with primary categories including red, white, rosé, sparkling, and fortified.

Wine is an alcoholic beverage made by fermenting the juice of freshly harvested grapes, most commonly from the species Vitis vinifera<ref>Goode, *The Science of Wine: From Vine to Glass*, University of California Press, 2014, p. 16</ref>. Its core characteristics are determined by a combination of grape variety, growing conditions, fermentation method, and ageing process. Wines vary in style, colour, body, and sugar content, with primary categories including red, white, rosé, sparkling, and fortified.

The concept of [[terroir]]—which encompasses soil, climate, topography, and human practices—is often used to explain how wines express a sense of place. This notion is particularly central to Old World wine culture, while New World producers may prioritise varietal clarity and technological precision<ref>Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, pp. 688–689</ref>.

The concept of [[terroir]]—which encompasses [[soil]], [[climate]], [[topography]], and human practices—is often used to explain how wines express a sense of place. This notion is particularly central to Old World wine culture, while New World producers may prioritise varietal clarity and technological precision<ref>Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, pp. 688–689</ref>.

== Use in winemaking ==

Wine is the principal product of [[viticulture]] and forms the foundation of the global vitivinicultural sector. The process begins with the careful cultivation of grapevines, followed by harvesting, crushing, and fermentation, where natural or added yeasts convert grape sugars into alcohol<ref>Goode, *The Science of Wine: From Vine to Glass*, University of California Press, 2014, pp. 29–33</ref>.

Following fermentation, wine may be aged in tanks, barrels, or bottles depending on the desired style. Choices in winemaking—such as the use of oak, malolactic fermentation, and time on lees—profoundly affect aroma, texture, and structure. Regional traditions and legal frameworks often influence these practices, particularly in countries with established appellation systems<ref>Johnson & Robinson, *The World Atlas of Wine*, 8th ed., Mitchell Beazley, 2019, p. 44</ref>.

Following fermentation, wine may be [[aged]] in tanks, barrels, or bottles depending on the desired style. Choices in winemaking—such as the use of oak, [[malolactic fermentation]], and time on lees—profoundly affect aroma, texture, and structure. Regional traditions and legal frameworks often influence these practices, particularly in countries with established [[appellation systems]]<ref>Johnson & Robinson, *The World Atlas of Wine*, 8th ed., Mitchell Beazley, 2019, p. 44</ref>.

Wine serves both cultural and economic functions. It is central to many culinary traditions and remains one of the most internationally traded agricultural products<ref>OIV, “Global overview of the vitivinicultural sector”, www.oiv.int</ref>.

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-'''Wine''' is an alcoholic beverage produced through the fermentation of freshly harvested [[grapes]], a process dating back at least 8,000 years. Its development has been closely tied to human history, agriculture, and cultural exchange across civilisations<ref>Unwin, *Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade*, Routledge, 1996, p. 17</ref>. Although wine can technically be made from any fruit, the term typically refers to beverages derived from *Vitis vinifera*, the Eurasian grapevine species most widely used in global wine production<ref>Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, p. 756</ref>.
+'''Wine''' is an alcoholic beverage produced through the fermentation of freshly harvested [[grapes]], a process dating back at least 8,000 years. Its development has been closely tied to human history, agriculture, and cultural exchange across civilisations<ref>Unwin, *Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade*, Routledge, 1996, p. 17</ref>. Although wine can technically be made from any fruit, the term typically refers to beverages derived from [[Vitis vinifera]], the Eurasian grapevine species most widely used in global wine production<ref>Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, p. 756</ref>.
 == Background ==
@@ Line 7: / Line 7: @@
 == Characteristics ==
-Wine is an alcoholic beverage made by fermenting the juice of freshly harvested grapes, most commonly from the species *Vitis vinifera*<ref>Goode, *The Science of Wine: From Vine to Glass*, University of California Press, 2014, p. 16</ref>. Its core characteristics are determined by a combination of grape variety, growing conditions, fermentation method, and ageing process. Wines vary in style, colour, body, and sugar content, with primary categories including red, white, rosé, sparkling, and fortified.
+Wine is an alcoholic beverage made by fermenting the juice of freshly harvested grapes, most commonly from the species Vitis vinifera<ref>Goode, *The Science of Wine: From Vine to Glass*, University of California Press, 2014, p. 16</ref>. Its core characteristics are determined by a combination of grape variety, growing conditions, fermentation method, and ageing process. Wines vary in style, colour, body, and sugar content, with primary categories including red, white, rosé, sparkling, and fortified.
-The concept of [[terroir]]—which encompasses soil, climate, topography, and human practices—is often used to explain how wines express a sense of place. This notion is particularly central to Old World wine culture, while New World producers may prioritise varietal clarity and technological precision<ref>Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, pp. 688–689</ref>.
+The concept of [[terroir]]—which encompasses [[soil]], [[climate]], [[topography]], and human practices—is often used to explain how wines express a sense of place. This notion is particularly central to Old World wine culture, while New World producers may prioritise varietal clarity and technological precision<ref>Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, pp. 688–689</ref>.
 == Use in winemaking ==
 Wine is the principal product of [[viticulture]] and forms the foundation of the global vitivinicultural sector. The process begins with the careful cultivation of grapevines, followed by harvesting, crushing, and fermentation, where natural or added yeasts convert grape sugars into alcohol<ref>Goode, *The Science of Wine: From Vine to Glass*, University of California Press, 2014, pp. 29–33</ref>.
-Following fermentation, wine may be aged in tanks, barrels, or bottles depending on the desired style. Choices in winemaking—such as the use of oak, malolactic fermentation, and time on lees—profoundly affect aroma, texture, and structure. Regional traditions and legal frameworks often influence these practices, particularly in countries with established appellation systems<ref>Johnson & Robinson, *The World Atlas of Wine*, 8th ed., Mitchell Beazley, 2019, p. 44</ref>.
+Following fermentation, wine may be [[aged]] in tanks, barrels, or bottles depending on the desired style. Choices in winemaking—such as the use of oak, [[malolactic fermentation]], and time on lees—profoundly affect aroma, texture, and structure. Regional traditions and legal frameworks often influence these practices, particularly in countries with established [[appellation systems]]<ref>Johnson & Robinson, *The World Atlas of Wine*, 8th ed., Mitchell Beazley, 2019, p. 44</ref>.
 Wine serves both cultural and economic functions. It is central to many culinary traditions and remains one of the most internationally traded agricultural products<ref>OIV, “Global overview of the vitivinicultural sector”, www.oiv.int</ref>.