Wine: Difference between revisions

Revision as of 19:00, 11 January 2026

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^[1]. 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^[2].

Background

Wine originated independently in multiple regions, with archaeological evidence pointing to early production in the Caucasus and the Near East during the Neolithic period^[3]. Over time, it became deeply embedded in the agricultural and spiritual practices of Mediterranean societies, particularly those of Ancient Greece and Rome. The expansion of the [[Roman Empire]] spread viticulture throughout Europe, laying the foundation for many of the traditional wine regions known today^[4].

During the Middle Ages, monastic orders played a crucial role in maintaining viticultural knowledge, especially in France and Germany. The emergence of national appellation systems in the 20th century, such as France’s AOC and Italy’s DOC, formalised the connection between place, tradition, and quality in wine production^[5].

Characteristics

Wine is an alcoholic beverage made by fermenting the juice of freshly harvested grapes, most commonly from the species Vitis vinifera^[6]. 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^[7].

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^[8].

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^[9].

Wine serves both cultural and economic functions. It is central to many culinary traditions and remains one of the most internationally traded agricultural products^[10].

References

↑ Unwin, *Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade*, Routledge, 1996, p. 17. ISBN 9780415031202.
↑ Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, p. 756. ISBN 9780198871316.
↑ Unwin, *Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade*, Routledge, 1996, pp. 30–33. ISBN 9780415031202.
↑ Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, p. 761. ISBN 9780198871316.
↑ Gade, “Tradition and Innovation in Wine Culture”, *Geographical Review*, Vol. 94, No. 1, 2004, p. 260
↑ Goode, *The Science of Wine: From Vine to Glass*, University of California Press, 2014, p. 16. ISBN 9780520379503.
↑ Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, pp. 688–689. ISBN 9780198871316.
↑ Goode, *The Science of Wine: From Vine to Glass*, University of California Press, 2014, pp. 29–33. ISBN 9780520379503.
↑ Johnson & Robinson, *The World Atlas of Wine*, 8th ed., Mitchell Beazley, 2019, p. 44. ISBN 9781784724030.
↑ OIV, “Global overview of the vitivinicultural sector”, www.oiv.int

@@ Line 1: / Line 1: @@
-'''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. ISBN 9780415031202.</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. ISBN 9780198871316.</ref>.
 == Background ==
-Wine originated independently in multiple regions, with archaeological evidence pointing to early production in the [[Caucasus]] and the [[Near East]] during the Neolithic period<ref>Unwin, *Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade*, Routledge, 1996, pp. 30–33</ref>. Over time, it became deeply embedded in the agricultural and spiritual practices of [[Mediterranean]] societies, particularly those of [[Ancient Greece]] and Rome. The expansion of the [[[[Roman]] Empire]] spread viticulture throughout [[Europe]], laying the foundation for many of the traditional wine regions known today<ref>Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, p. 761</ref>.
+Wine originated independently in multiple regions, with archaeological evidence pointing to early production in the [[Caucasus]] and the [[Near East]] during the Neolithic period<ref>Unwin, *Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade*, Routledge, 1996, pp. 30–33. ISBN 9780415031202.</ref>. Over time, it became deeply embedded in the agricultural and spiritual practices of [[Mediterranean]] societies, particularly those of [[Ancient Greece]] and Rome. The expansion of the [[[[Roman]] Empire]] spread viticulture throughout [[Europe]], laying the foundation for many of the traditional wine regions known today<ref>Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, p. 761. ISBN 9780198871316.</ref>.
 During the [[Middle Ages]], monastic orders played a crucial role in maintaining viticultural knowledge, especially in [[France]] and [[Germany]]. The emergence of national appellation systems in the 20th century, such as [[Appellation d’Origine Contrôlée (AOC)|France’s AOC]] and [[Denominazione di Origine Controllata (DOC)|Italy’s DOC]], formalised the connection between place, tradition, and quality in wine production<ref>Gade, “Tradition and Innovation in Wine Culture”, *Geographical Review*, Vol. 94, No. 1, 2004, p. 260</ref>.
 == 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. ISBN 9780520379503.</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. ISBN 9780198871316.</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>.
+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. ISBN 9780520379503.</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. ISBN 9781784724030.</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>.