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19 August 2025
| N 12:05 | Mediterranean diffhist +3,686 Winosaur talk contribs (Created page with "'''Mediterranean''' refers to the geographical region surrounding the Mediterranean Sea, encompassing southern Europe, North Africa and parts of the Near East. It is one of the historic cradles of viticulture and wine trade, with a climate and landscape that have shaped the development of grape growing and winemaking for millennia.<ref>Unwin, ''Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade'', Routledge, 1991, ISBN 97...") | ||||
| N 10:51 | Roman times diffhist +23 Winosaur talk contribs (Redirected page to Roman era) | ||||
18 August 2025
| 15:03 | Burgundy diffhist +4 Winosaur talk contribs (→Winemaking and Regional Styles) | ||||
| 15:03 | France diffhist +4 Winosaur talk contribs (→Production and Practices) | ||||
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N 14:48 | Ageing 2 changes history +3,659 [Winosaur (2×)] | |||
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14:48 (cur | prev) −6 Winosaur talk contribs (→Methods and styles) | ||||
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14:46 (cur | prev) +3,665 Winosaur talk contribs (Created page with "'''Ageing''' in wine refers to the process by which a wine evolves over time, whether in barrel, bottle, or other vessels. Unlike simple storage, ageing is a controlled transformation that can enhance complexity, soften textures, and develop aromas, though not all wines are designed to benefit from prolonged ageing.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford University Press, 2015, ISBN 978-0198705383.</ref> == Historical context == The...") | |||
| N 10:47 | Tannins diffhist +20 Winosaur talk contribs (Redirected page to Tannin) | ||||
| N 09:12 | Maceration diffhist +3,458 Winosaur talk contribs (Created page with "'''Maceration''' (/ˌmæsəˈreɪʃən/) in winemaking refers to the process by which grape solids such as skins, seeds, and occasionally stems remain in contact with the juice or fermenting must. The term derives from the Latin *macerare*, meaning “to soften by soaking”. Maceration is central to the production of red wines and contributes to colour, flavour, aroma, and tannic structure.<ref>Robinson (ed.), ''The Oxford Companion to Wine'', Oxford Un...") | ||||