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21 August 2025
| N 14:40 | Body diffhist +1,895 Winosaur talk contribs (Created page with "'''Body''' in wine refers to the overall weight, fullness, and mouth-coating impression of a wine, often described as its sense of “heaviness” on the palate.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> It is one of the principal descriptors used in wine tasting, influenced by alcohol, extract, tannins, glycerol, and other structural components.<ref>Peynaud, ''The Taste of Wine: The Art and Scienc...") | ||||
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N 12:25 | Texture 2 changes history +2,967 [Winosaur (2×)] | |||
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12:25 (cur | prev) +119 Winosaur talk contribs | ||||
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12:15 (cur | prev) +2,848 Winosaur talk contribs (Created page with "'''Texture''' in wine refers to the tactile sensations perceived in the mouth, distinct from Aroma and flavour. It is closely related to Mouthfeel, but the term is often used to describe the structural and tactile qualities that influence how a wine is experienced on the palate.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Background == Texture arises from the interaction of multiple wine co...") | |||
| N 12:15 | Mouthfeel diffhist +3,428 Winosaur talk contribs (Created page with "'''Mouthfeel''' is a sensory term in wine evaluation, referring to the tactile impressions perceived inside the mouth during tasting. Unlike aroma or flavour, which relate to olfactory and gustatory perception, mouthfeel encompasses texture, weight, and physical sensations such as astringency or smoothness.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> The word combines “mouth”...") | ||||
| N 10:48 | Sugar diffhist +3,626 Winosaur talk contribs (Created page with "'''Sugar''' in wine refers primarily to the natural glucose and fructose found in grapes, which provide the fundamental substrate for fermentation. The balance of sugar at harvest strongly influences both the potential alcohol level and the style of the finished wine.<ref>Jackson, ''Wine Science: Principles and Applications'', 5th ed., Academic Press, 2020, ISBN 978-0128161180.</ref> == Formation in grapes == Sugars in grapes originate from pho...") | ||||
| N 10:27 | Flavour diffhist +3,119 Winosaur talk contribs (Created page with "'''Flavour''' in the context of wine refers to the combined sensory impression created by taste and aroma during consumption. It encompasses both the primary components perceived on the palate and the volatile compounds detected retronasally, making it a central concept in wine tasting.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Background == Flavour is distinct from taste and ar...") | ||||
19 August 2025
| 12:00 | Wine diffhist +4 Winosaur talk contribs (→Background) | ||||
| N 10:49 | Grape diffhist +24 Winosaur talk contribs (Redirected page to Wine grape) | ||||
18 August 2025
| N 13:28 | Yeast diffhist +3,285 Winosaur talk contribs (Created page with "'''Yeast''' (/jiːst/) are unicellular fungi of great importance in winemaking, responsible for the alcoholic fermentation that transforms grape must into wine. The term derives from Old English ''gist'' and Proto-Germanic roots meaning "foam" or "boil", reflecting the frothing effect of fermentation. The most significant species in oenology is ''Saccharomyces cerevisiae'', though other genera also contribute to fermentation under certain conditions.<...") | ||||
| N 13:24 | Acidity diffhist +3,192 Winosaur talk contribs (Created page with "'''Acidity''' in wine refers to the concentration and perception of organic acids naturally present in grapes and produced during fermentation. It is a central component of wine tasting, contributing to freshness, balance, and the ageing potential of a wine.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Background == The term derives from the Latin ''acidus'', meaning “sour” or...") | ||||
| N 10:25 | Fortified wine diffhist +3,384 Winosaur talk contribs (Created page with "'''Fortified wine''' is a category of wine to which a distilled grape spirit, usually brandy, has been added. The process of fortification increases alcohol content, influences sweetness levels, and contributes to the longevity of the wine, making these styles distinctive within global viticulture and trade.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Background == The origins of fortified wine are...") | ||||
17 August 2025
| N 18:10 | Winemaking diffhist +4,915 Winosaur talk contribs (Created page with "'''Winemaking''' refers to the production of wine from cultivated grapes, encompassing the processes that transform harvested fruit into finished wines suitable for consumption. Rooted in ancient agricultural traditions and closely tied to the practice of viticulture, winemaking combines natural fermentation with a range of technical and stylistic decisions that influence a wine’s character, quality, and longevity.<ref>Jackson, ''Wine Sci...") | ||||
15 August 2025
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N 15:11 | Vineyard 2 changes history +3,146 [Winosaur (2×)] | |||
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15:11 (cur | prev) +1 Winosaur talk contribs (→See also) | ||||
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15:11 (cur | prev) +3,145 Winosaur talk contribs (Created page with "'''Vineyard''' refers to a cultivated area of land dedicated to the growth of Vitis vinifera or other wine grape species, forming the foundation of viticulture and wine production. Vineyards vary greatly in scale, location, and purpose, but all share the aim of producing grapes of sufficient quality for winemaking.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Background == The origins...") | |||